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Recipes
Pan-Seared Scallops with Beurre Blanc Sauce
By KrissyW330
Preparation Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/...
- 3/4 cup water
- 6 tablespoons white wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons whipping cream
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
- Pinch of ground white pepper
- 1 1/4 pounds sea scallops
- 1/4 cup all purpose flour
- 2 tablespoons olive oil
- 4 teaspoons chopped fresh chives
Chili Con Carne
By KrissyW330
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side
- 6 slices bacon
- 2 pounds ground beef chuck
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- Kosher salt
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 12-ounce bottle amber beer
- 2 tablespoons unsweetened cocoa powder
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 1 1/2 cups low-sodium beef broth, plus more if needed
- 2 15-ounce cans black beans, drained and rinsed
- 1 tablespoon hot sauce
- Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
Spinach and Goat Cheese Tartlets
By KrissyW330
Preheat the oven to 350 degrees
- 4 tablespoons unsalted butter
- 3 sheets frozen phyllo dough, thawed
- 2 tablespoons grated parmesan cheese
- Vegetable oil, for brushing
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 1/2 ounces mild goat cheese, softened
- 2 teaspoons finely grated lemon zest
- 1 tablespoon white wine vinegar
- 2 large eggs, separated
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- Chopped chives, for garnish
Orecchiette with Pancetta, Peas and Fresh Herbs
By KrissyW330
1.Cook the pasta in a large pot of salted water until al dente
- 1 pound orecchiette
- Salt
- 2 tablespoons unsalted butter
- 4 ounces thickly sliced pancetta, finely diced
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and minced
- 1 cup frozen peas, thawed (about 5 ounces)
- 1/2 cup freshly grated Pecorino-Romano cheese
- Freshly ground pepper
- 2 tablespoons snipped chives
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped mint
Veal Stew with Vegetables
By KrissyW330
Somehow, when there is a pot of stew on the stove, all is well with the world
- 2 tablespoons extra-virgin olive oil
- 2 pounds veal stew meat, cut into 3/4-inch pieces
- 3 tablespoons unsalted butter
- 3/4 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 large white onion, roughly chopped
- 1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces
- 1 celery stalk, roughly chopped
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon whole black peppercorns, roughly chopped
- 1/4 teaspoon fine sea salt, preferably smoked
- 2 1/2 cups store-bought vegetable broth plus 1 cup water, heated to a simmer, or 3 1/2 cups homemade vegetable broth
- 1 tablespoon plus 1 teaspoon unbleached all-purpose flour
Tom Colicchio's Herb-Butter Turkey
By KrissyW330
by Tom Colicchio
- 2 tablespoons (1/4 stick) unsalted butter
- 2 pounds turkey necks and/or wings
- 2 cups diced onions
- 1 cup diced peeled carrots
- 1 cup diced celery
- 6 cups (or more) low-salt chicken broth
- 1 cup (2 sticks) butter, room temperature, divided
- 2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
- 2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
- 2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
- 2 teaspoons minced fresh sage plus 5 fresh sage sprigs
- 1 14- to 16-pound turkey
- 4 cups low-salt chicken broth, divided
- 1/4 cup all purpose flour
Miso Soup with Shrimp and Broccoli
By KrissyW330
Miso is made from fermenting soybeans, barley and rice and is available in white, yellow, red and brown
- 6 cups vegetable or low-sodium chicken broth
- 1/4 pound dried udon or somen noodles
- 1/2 pound frozen peeled and deveined shrimp, uncooked
- 1/2 pound (about 2 1/2 cups) frozen broccoli florets
- 1/4 cup water
- 2 tablespoons white or mellow miso, plus more to taste
- 2 teaspoons freshly grated ginger
- 1/3 cup thinly sliced green onions
- 1/4 teaspoon red pepper flakes (optional)
Spicy Asian Marinade
By KrissyW330
by Nina Simonds
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or sake
- 1 tablespoon minced garlic
- 1 teaspoon dried chile flakes or hot chile paste
- 1 tablespoon virgin olive oil
Lemon Chicken with Parmesan Crostini
By KrissyW330
Preparation Make crostini: Place bread on baking sheet
- 12 1/4-inch-thick French bread baguette slices, toasted
- 1/4 cup tomato paste
- 12 thin slices plum tomato
- 2 tablespoons grated Parmesan cheese
- 4 4-ounce skinless boneless chicken breasts
- 3 tablespoons all purpose flour
- 2 1/2 teaspoons olive oil
- 1/4 cup finely chopped green onions (white and pale green parts only)
- 2 small garlic cloves, minced
- 1/2 cup canned low-salt chicken broth
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 4 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
Do-Ahead Turkey Stock
By KrissyW330
You can make this stock up to 4 days ahead
- 5 pounds turkey wings
- 1 turkey neck
- 2 tablespoons vegetable oil, separated
- 3 carrots
- 2 celery stalks
- 2 onions