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Recipes
Artichoke, Sausage, and Parmesan Cheese Stuffing
By KrissyW330
Preheat oven to 350°F. Divide bread between 2 baking sheets
- 15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
- 3 tablespoons olive oil
- 1 1/2 pounds Italian sweet sausages, casings removed
- 2 cups chopped onions
- 3/4 cup chopped celery
- 2 large garlic cloves, minced
- 1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh mint
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1 cup (or more) low-salt chicken broth
Black Truffle Sauce
By KrissyW330
Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry)
- 1 * 1 leek (white and pale green parts only), finely chopped
- 1 3/4 * 1 3/4 cups finely chopped shallot (10 ounces)
- 3 * 3 garlic cloves, finely chopped
- 2 * 2 cups dry white wine
- 2 * 2 large fresh thyme sprigs
- 1 1/4 * 1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped
- 4 * 4 cups chicken stock or low-sodium chicken broth
- 4 * 4 cups heavy cream
- 1/4 * 1/4 teaspoon black or white truffle oil, or to taste
Spiced Pumpkin Bread
By KrissyW330
by Vern Bertagna: West Frankfort, Illinois
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
Truffled Deviled Eggs
By KrissyW330
Put the eggs in a large pot and add enough water to cover by about 1 inch
- 12 large eggs
- 1 cup mayonnaise
- 2 tablespoons finely chopped black truffle peelings
- 1 tablespoon truffle oil
- Pinch of cayenne pepper
- Chopped fresh chives, for garnish
Beef Tenderloin with Garlic Horseradish Cream
By KrissyW330
by Tom Perini
- 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup drained bottled horseradish
- 1/8 teaspoon white pepper
- 1 (3-pound) center-cut beef tenderloin roast, tied
- 1/2 cup cracked black pepper
- 2 teaspoons granulated beef bouillon
- 2 teaspoons salt
- 3/4 teaspoon cornstarch
- 3/4 teaspoon dried oregano, crumbled
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika (not hot)
- 1 tablespoon olive oil
- Special equipment: a roasting pan with a rack; an instant-read thermometer
Maple-Braised Butternut Squash with Fresh Thyme
By KrissyW330
by Diane Morgan
- 6 tablespoons (3/4 stick) butter
- 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-salt chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon (or more) black pepper
Caramelized-Onion Tartlets
By KrissyW330
Put oven rack in middle position and preheat oven to 375°F
- 2 cups very thinly sliced onion (about 2 onions)
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons water
- 3/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (9-inch) refrigerated pie shell (from a 15-ounce package)
- 3 tablespoons crème fraîche at room temperature
- 1 1/2 teaspoons finely chopped fresh chives
- Special equipment: a 2 1/4-inch round cookie cutter; a mini-muffin pan with 12 (1/8-cup) muffin cups
Herb-Crusted Pork Tenderloin
By KrissyW330
Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves)
- 1 whole garlic head
- 6 medium shallots, quartered (about 1/4 pound)
- 2 tablespoons butter, divided
- 1 (1-pound) pork tenderloin, trimmed
- 1 1/4 teaspoons chopped fresh thyme, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups (1/2-inch) cubed peeled sweet potato
- 1 1/4 cups sliced cremini mushrooms
- 1/2 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 3 cups baby spinach
- 3 cups trimmed arugula
Spaghetti and Meatballs
By KrissyW330
by Maggie Ruggiero
- 6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
- 2 medium onions, chopped
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 2 medium onions, finely chopped
- 1/4 cup extra-virgin olive oil
- 10 garlic cloves, finely chopped
- 3 cups torn day-old Italian bread
- 3 cups whole milk
- 6 large eggs
- 2 cups grated Parmigiano-Reggiano (1/4 pound)
- 1/3 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
- 1 tablespoon grated lemon zest
- 1 1/2 pounds ground veal
- 1 1/2 pounds ground pork
- 1 1/2 pounds ground beef (not lean)
- 1 cup olive or vegetable oil
- 2 pounds dried spaghetti
- Accompaniment: grated Parmigiano-Reggiano
- Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.
VEGETABLE SHEPHERD'S PIE
By KrissyW330
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character
- Topping:
- 3 pounds russet potatoes, unpeeled
- 3 pounds Yukon Gold potatoes, unpeeled
- 1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes
- 1 1/2-2 cups whole milk, warmed
- Kosher salt
- Filling:
- 1 ounce dried porcini mushrooms
- 3/4 cup brown or French green lentils
- 6 garlic cloves, divided, plus 2 tablespoons chopped garlic
- 1 teaspoon kosher salt plus more
- 5 tablespoons olive oil, divided
- 3 cups coarsely chopped onions
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 cups dry white wine
- 8 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
- Freshly ground black pepper
- 12 cups 1/2" pieces peeled fall vegetables (such as squash, turnips, carrots, and parsnips)
- 1 cup frozen pearl onions, thawed, halved
- 2 4" rosemary sprigs
- 2 cups bite-size pieces mixed fresh mushrooms
- 1/4 cup chopped mixed fresh herb (such as parsley, chives, and sage)