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Recipes
Smoked Sausage Cassoulet
By KrissyW330
Colm Wood, West Topsham VT
- 2 tablespoons plus 1/4 cup olive oil
- 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
- 4 large leeks (white and pale green parts only), thinly sliced
- 6 large garlic cloves, chopped
- 1 medium apple, peeled, chopped
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons dried rubbed sage
- 1/2 cup brandy
- 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
- 3 15-ounce cans Great Northern beans, drained, liquid reserved
- 1 10-ounce package frozen baby lima beans, thawed
- 1 cup (or more) canned chicken broth
- 3 tablespoons tomato paste
- 1/2 teaspoon ground cloves
- 4 cups diced country-style bread
- 1 pound tomatoes, seeded, diced
- 1/2 cup chopped fresh parsley
Veal Meatballs with Fried Sage
By KrissyW330
Veal polpette, a classic Roman dish, is always on the menu at 'Gusto's Osteria
- 2 ounces crustless day-old bread, cut into 1-inch cubes (1 cup)
- 3/4 cup milk
- 1 pound ground veal (see Note)
- 2 scallions, minced
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons unsalted butter
- 12 sage leaves
- All-purpose flour, for dusting
- 3/4 cup dry white wine
- 6 tablespoons vegetable stock or low-sodium broth
Parmesan and Herb-Crusted Beef Tenderloin
By KrissyW330
Preheat the oven to 425°
- Two 3-pound center-cut beef tenderloin roasts, at room temperature
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- Salt
- 2 teaspoons coarsely cracked black peppercorns
- 2 cups fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped thyme
- 1 tablespoon coarsely chopped flat-leaf parsley
- Freshly ground black pepper
- 2 cups dry red wine
- 2 cups veal demiglace (see Note)
- 4 tablespoons cold unsalted butter, cut into tablespoons
Lobster Cobb Salad
By KrissyW330
Bring a large pot of water to a boil
- 3 stalks celery, cut into 2-inch pieces
- 1 medium onion, quartered
- 8 sprigs thyme
- 1/4 cup white wine vinegar
- Freshly ground black pepper
- 2 (1 1/2-pound) lobsters
- 1/2 pound bacon, chopped
- 6 hard-boiled eggs, chilled
- 1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces
- 2 ripe avocados
- 2 hearts romaine, trimmed, cut into 1/2-inch slices
- 1/2 pound yellow and red grape tomatoes, halved
- 4 ounces Roquefort, crumbled
- Salt
- Cobb Salad Dressing, recipe follows
- 1 shallot, finely chopped
- 2 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 tablespoon sherry vinegar
- 1/3 cup walnut oil
- 1/2 cup vegetable oil
- Salt and freshly ground black pepper
Triple B Burgers
By KrissyW330
Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper
- 1/4 cup cornstarch
- 1/4 cup confectioners' sugar
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup bourbon
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons pure maple syrup
- 1/3 cup sesame oil
- 2 1/2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon minced onion
- 1 1/2 teaspoons Tabasco sauce
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 pounds USDA choice Angus ground chuck
- Salt, pepper and garlic salt
- 12 slices thick-cut smokehouse bacon, cooked until crispy
- 6 thick slices smoked cheddar cheese
- 6 fresh bakery buns, toasted and buttered
Creme Caramel
By KrissyW330
Directions Stir gelatin and 2 teaspoons water in a small bowl until dissolved
- 1 cup sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 1/2 cup whole milk
Classic Butterscotch Sauce
By KrissyW330
In a heavy saucepan, combine the sugar, corn syrup, water and salt and cook to dissolve the sugar
- 1 1/2 cups dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 tsp kosher salt
- 3/4 cup heavy cream
- 2 Tbs Scotch
- 1/2 tsp pure vanilla extract
Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce
By KrissyW330
Recipe courtesy Bobby Flay
- 2 butternut squash, halved and seeded
- Pinch cinnamon
- Pinch nutmeg
- 1 tablespoon finely chopped orange zest
- 2 teaspoons chipotle puree
- 1/4 cup finely chopped parsley
- 1/4 cup finely grated Parmesan cheese
- Salt and freshly ground pepper
- 4 sheets pasta dough, 12 to 14 inches long by 4 inches wide
- 2 eggs mixed with 2 tablespoons water
- Chopped chives
- 2 sticks unsalted butter
- 1/4 cup coarsely ground hazelnuts
- 1/4 cup heavy cream
- 8 sage leaves, chiffonade
- Salt and freshly ground pepper
Lemon-Garlic Aioli
By KrissyW330
Be sure to add the canola oil in a slow, steady stream while blending so a thick, creamy emulsion will form
- 1 garlic clove, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 2 egg yolks
- 1 1/2 cups canola oil
- Salt and freshly ground pepper, to taste
Foil-Packet Shallots
By KrissyW330
Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each chopped parsley and chives, and salt and pepper...
- 1 pound small shallots
- 1 tablespoon sugar
- 2 tablespoons each chopped parsley and chives
- Salt and pepper
- Butter
- Red wine vinegar