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Recipes
"Quintessential" Roasted Vegetables
By KrissyW330
Recipe courtesy Michael Chiarello
- 6 to 8 medium carrots
- 1 pound jumbo asparagus
- 1 pound large cipollini onions, peeled and halved through the root
- 3/4 cup extra-virgin olive oil, more for drizzling
- 3/4 pound shiitake mushrooms, stemmed and quartered
- Finely ground sea salt, preferably gray salt
- Freshly ground black pepper
- 1/4 cup sliced garlic
- 1 tablespoon finely chopped fresh thyme leaves
Sauteed Lobster with Linguine, Shitake Mushrooms and Marsala Butter
By KrissyW330
Cook lobsters in large pot of boiling water 10 minutes (lobsters will be slightly undercooked)
- 2 13/4 pound live lobsters
- 8 ounces linguine, fettuccine, or pappardelle
- 10 tablespoons (1 1/4 sticks) chilled butter, divided
- 12 ounces fresh shiitake mushrooms, stemmed, sliced
- 13/4 cup dry Marsala
- 6 cups (loosely packed) arugula
Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
By KrissyW330
Recipe courtesy Bobby Flay
- 1 pound asparagus, grilled
- 1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- 1/4 cup toasted pecans
- 8 ounces American blue cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon ancho chile powder
- Salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Ricotta Gnocchi
By KrissyW330
by Lillian Chou
- 2 cups whole-milk ricotta (1 pound)
- 2 large eggs, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
- 1/4 teaspoon grated nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 stick unsalted butter
- 1 (2-inch) rosemary sprig
Slow-Cooker Ropa Vieja
By KrissyW330
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker
- 1 15-ounce can crushed tomatoes
- 3 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 jalapeno pepper, thinly sliced (with seeds)
- Kosher salt
- 1 1/2 pounds skirt steak or flank steak
- 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
- 1 small onion, thinly sliced
- 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
- Cooked white rice, for serving
Spinach and Artichoke Dip
By KrissyW330
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (...
- 2 * 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 * 1/2 cup fat-free sour cream
- 1/4 * 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 * 1/4 teaspoon black pepper
- 3 * 3 garlic cloves, crushed
- 1 * 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 * 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 * 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 * 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 * 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Chicken Piccata with Orzo
By KrissyW330
1. Cook orzo according to package directions
- 1 cup uncooked orzo
- 2 teaspoons grated lemon rind
- 4 (4-ounce) chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chilled butter, cut into small pieces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
Braised Beef Short Ribs
By KrissyW330
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elega...
- For short ribs
- 4 4 pieces 4 (8-ounce) pieces bone-in beef short ribs
- 1 1 1 tablespoon vegetable oil
- 3/4 3/4 3/4 teaspoon fine sea salt
- 1/2 1/2 1/2 teaspoon black pepper
- 4 4 4 medium carrots, finely chopped
- 1 1 1 medium onion, finely chopped
- 2 2 2 garlic cloves, finely chopped
- 1 1 can 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
- 1 1/2 1 1/2 1/2 cups dry red wine
- 4 4 1/2 1:8; 1/2 to 4 or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
- 2 2 2 sprigs fresh thyme
- 1 1 1/2 Turkish or 1/2 California bay leaf
- 1 1 1 tablespoon Banyuls vinegar or red-wine vinegar
- 1 1 1 tablespoon balsamic vinegar
- For vegetables
- 20 20 20 pearl onions (5 ounces)
- 1 1/2 1 1/2 1/2 tablespoons unsalted butter
- 1 1 1 tablespoon Banyuls vinegar or red-wine vinegar
- 2 2 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
- 4 4 1 1/2-inch carrots, cut diagonally into 1 1/2-inch pieces
- 3 3 1/4 1/4-inch bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
- 8 8 8 medium fresh white mushrooms, trimmed and quartered lengthwise
Honey Tomato Bruschetta
By KrissyW330
1. Preheat the oven to 300°
- 1 . 2 pints cherry or grape tomatoes, halved lengthwise
- 2 . 1 1/2 tablespoons extra-virgin olive oil
- 3 . 2 tablespoons clover honey
- 4 . 2 teaspoons thyme leaves
- 5 . 1 teaspoon kosher salt
- 6 . 1/8 teaspoon freshly ground pepper
- 7 . 12 baguette slices, cut 1/2 inch thick on the bias
- 8 . 1 cup fresh ricotta (8 ounces)
- 9 . 1 tablespoon buckwheat or chestnut honey
- 10 . 6 basil leaves, thinly sliced or torn
Lamb Sausage in Puff Pastry
By KrissyW330
Directions Preheat the oven to 400 degrees F
- 1 pound fresh lamb sausage, 1/2-inch thick
- 2 sheets commercial puff pastry, thawed
- 2 tablespoons Dijon mustard, plus extra for serving
- 1 egg, beaten with 1 tablespoon water or milk, for egg wash