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Recipes
Marsala-Glazed Winter Vegetables
By KrissyW330
Cooking Light DECEMBER 2003
- 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
- 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
- 1 1/4 cups pearl onions, peeled (about 1/2 pound)
- 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
- 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
- Cooking spray
- 1 tablespoon butter
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry Marsala wine
Shrimp and Scallop Croquettes
By KrissyW330
MAKE SAUCE Combine oj, honey and chiles in sauce pan and simmer until reduced by half
- FOR SAUCE
- 1 cup orange juice
- 1 tbs honey
- 1/2 serrano chile, thinly sliced
- 1/2 cup plain yogurt
- FOR CROQUETTES
- 4 oz peeled shrimp
- 6 oz scallops
- 2 tbs teriyaki sauce
- 1/2 tsp minced garlic
- 1 large egg white
- 1 tbs pickled ginger
- 2 scallions thinly sliced
- 2 cups panko
- 2 tbs olive oil
Mexican Chopped Salad with Honey-Lime Dressing
By KrissyW330
Preparation Toss all salad ingredients in a large bowl
- 2 1/2 cups chopped romaine lettuce
- 1 can (15.5 oz) black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- Half a ripe avocado, diced
- 1 red bell pepper, chopped
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp finely chopped fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tsp chopped jalapeño pepper (use canned for less heat)
Dinner-Week 3-Penne with Triple Tomato Sauce
By KrissyW330
In a large pot of boiling salted water, cook the penne until al dente
- 1 pound penne
- 2 medium tomatoes (5 ounces each), cut into 1-inch dice
- 4 oil-packed sun-dried tomatoes, drained
- 2 tablespoons tomato paste
- 4 large basil leaves
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Standing Rib Roast with Porcini and Bacon Sauce
By KrissyW330
by Bruce Aidells and Nancy Oakes
- 6 large garlic cloves
- 3 tablespoons fresh thyme leaves
- 2 1/2 tablespoons olive oil
- 2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 8 1/2- to 9-pound beef rib roast
- Porcini and Bacon Sauce
- Horseradish Cream Sauce
- Green Onion-Parmesan Popovers
Savory Barley Soup with Wild Mushrooms and Thyme
By KrissyW330
Rinse the porcini well to remove any dirt or grit
- 1/2 oz. dried porcini mushrooms
- 1/2 cup dry white wine
- 1 Tbs. olive oil
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 8 oz. cremini mushrooms, chopped
- 1 tsp. minced fresh thyme or 1/2 tsp. dried
- 1/4 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 3 cups chicken broth
- 3/4 cup pearl barley
- 1 Tbs. tomato paste
- 3 cups water
- 2 tsp. fresh lemon juice
Greek Stlye Cocktail Meatballs
By KrissyW330
Preheat the oven to 400 degrees F
- 1 * 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
- 1 * 1 small onion, finely chopped
- 4 * 4 cloves garlic, chopped, divided
- 2 * 2 boxes frozen chopped spinach, defrosted.
- 3/4 * 3/4 cup crumbled feta cheese
- 1 * 1 pound ground chicken
- 1 * 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
- 1 1/2 * 1 1/2 cups Greek style plain yogurt
- 1/3 * 1/3 seedless cucumber, peeled and chopped
- 3 * 3 tablespoons fresh dill
- 1/2 * 1/2 lemon, juiced
- 1 1/2 * 1 1/2 teaspoons, 1/2 a palm full, cumin
- 1 1/2 * 1 1/2 teaspoons, 1/2 a palm full, coriander
- * Salt
Perfectly Grilled Corn on the Cob
By KrissyW330
Heat the grill to medium. Pull the outer husks down the ear to the base
- 8 ears corn
- Kosher salt
- BBQ Butter, recipe follows
- Herb Butter, recipe follows
- 2 tablespoons canola oil
- 1/2 small red onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons Spanish paprika
- 1/2 teaspoon cayenne powder
- 1 teaspoon toasted cumin seeds
- 1 tablespoon ancho chili powder
- 1/2 cup water
- 1 1/2 sticks unsalted butter, slightly softened
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 2 sticks unsalted butter, at room temperature
- 1/4 cup chopped fresh herbs (basil, chives or tarragon)
- 1 teaspoon kosher salt
- Freshly ground black pepper
Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue
By KrissyW330
Recipe courtesy Emeril Lagasse, 2002
- 2 tablespoons unsalted butter
- 4 ounces fresh mushrooms, finely chopped
- 2 tablespoons minced shallots
- 1 cup dry white wine
- 3/4 to 1 pound Fontina d'Aosta, rind removed and cut into small cubes (about 3 cups)
- 1 tablespoon cornstarch
- 2 to 4 ounces Truffled Pecorino Romano, grated
- Freshly ground black pepper
- Crusty French or Italian bread, cut into cubes
- Cooked shrimp, peeled and deveined
- Cooked lobster, cut into bite-sized pieces
- Cooked baby artichokes
- Blanched asparagus spears
- Raw fennel batons
- Whole button mushrooms, raw or Sauteed
- Boiled new potatoes
- Boiled ziti, rotini, or fusilli
Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings
By KrissyW330
For steaks: Sprinkle steaks on both sides with coarse salt and freshly ground black pepper
- 2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)
- Coarse kosher salt
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons crumbled American blue cheese (such as Maytag), room temperature
- 1 1/2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons chopped fresh Italian parsley
- 1 1/2 teaspoons freshly cracked black pepper
- 1 cup cake flour
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup beer
- 2 tablespoons vodka
- Canola or peanut oil (for deep-frying)
- 1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3-inch-thick rounds, separated into rings