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Recipes
Potato Leek Gratin
By KrissyW330
In a 12-inch nonstick fry pan over medium heat, melt 4 Tbs
- 5 * 5 Tbs. unsalted butter
- 4 * 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 * 1 1/2 Tbs. kosher salt
- 1 * 1 tsp. minced fresh thyme
- 1/4 * 1/4 tsp. freshly grated nutmeg
- 3/4 * 3/4 tsp. freshly ground pepper
- 1 * 1 cup heavy cream
- 6 * 6 oz. Gruyère cheese, grated
- 3 * 3 oz. Parmigiano-Reggiano cheese, grated
- 3 * 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 * 3 Tbs. minced fresh chives
Honey Lime Chicken Kebabs
By KrissyW330
1. Preheat broiler to high
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 2 teaspoons grated lime rind
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- Cooking spray
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 sliced peeled mangoes
- Chili powder (optional)
Crab-Meat-Stuffed Sole
By KrissyW330
Preparation Prepare stuffing and fish: Preheat oven to 450°F
- 4 oz jumbo lump crab meat (1 cup)
- 1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
- 1/4 cup finely diced yellow bell pepper
- 1 tablespoon chopped fresh flat-leaf parsley
- 4 (4-oz) gray sole fillets
- 1 small garlic clove, minced
- 2 teaspoons extra-virgin olive oil
- 1/4 cup fine fresh bread crumbs (preferably from a baguette)
- 1 teaspoon finely grated fresh lemon zest
Tiny Roquefort Popovers
By KrissyW330
Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 1 1/4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 Tbs. unsalted butter, melted
- 3 oz. Roquefort or other strong-flavored,
- crumbly blue cheese, crumbled
Snacks-Week 3-Roasted Spiced Chickpeas
By KrissyW330
Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt o...
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground hot paprika
- 1/2 teaspoon kosher salt
Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
By KrissyW330
Cut kernels off corn cobs
- 6 ears fresh yellow corn
- 4 cups low-salt chicken broth
- 3 cups whipping cream
- 2 tablespoons olive oil
- 7 bacon slices, cut crosswise into 1/4-inch-wide strips
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
- 3/4 cup finely chopped celery
- 1 teaspoon fennel seeds
- 1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter
- 6 ounces fresh chanterelle mushrooms, thickly sliced
- 2 tablespoons dry Sherry
- 1 teaspoon fresh thyme leaves
- 1 pound fresh crabmeat
- 2 tablespoons chopped fresh parsley
Brûléed Mini Cheesecakes
By KrissyW330
Preheat an oven to 325°F
- 1⁄2 cup graham cracker crumbs
- 2 Tbs. unsalted butter, melted
- 2 Tbs. plus 1⁄3 cup granulated sugar
- 12 oz. cream cheese, at room temperature
- 2 eggs
- 1⁄4 cup heavy cream
- 6 tsp. crème brûlée sugar* or superfine sugar
Chilled Corn Soup with Lobster Salad
By KrissyW330
Recipes & Menus | recipes Chilled Corn Soup with Lobster Salad Two tips: To save time, you can buy 2 steamed whol...
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 6 cups corn kernels (from 6 ears)
- Kosher salt, freshly ground pepper
- 2 sprigs thyme
Potato Frittata with Prosciutto and Gruyère
By KrissyW330
Preheat the oven to 375°
- 1 dozen 1 dozen large eggs
- 2 tablespoons water
- Salt and freshly ground pepper
- 1 packed cup shredded Gruyère
- 4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1/4 cup extra-virgin olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 2 scallions, thinly sliced
Pork Roast with Sausage, Fruit and Nut Stuffing
By KrissyW330
Preheat the oven to 350°
- 1/4 cup pine nuts
- 1/4 cup walnut halves
- 1 cup brandy
- 12 dried apricots
- 12 pitted prunes
- 1 teaspoon finely grated clementine zest
- 1 pound butifarra or sweet Italian sausage, meat removed from the casings
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- Salt and freshly ground pepper
- Two 6-rib pork loin roasts (8 1/2 pounds total)
- 1 1/2 teaspoons minced thyme
- 1 1/2 teaspoons minced rosemary
- 3 tablespoons all-purpose flour
- 2 cups chicken stock or low-sodium broth