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Recipes
Crudités Vegetables with Remoulade Sauce
By KrissyW330
Susan Spungen, author of What's a Hostess to Do?
- 1 bulb fennel, sliced
- 1 bunch radishes, trimmed
- 1 bunch small young carrots, trimmed and peeled
- 2 Belgian endive heads, trimmed and leaves separated
- 2 small Persian cucumbers, quartered lengthwise
- 4 teaspoons kosher salt
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tablespoons capers, rinsed and chopped
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
Drop Biscuits
By KrissyW330
The dough for these biscuits is dropped into muffins tins instead of on a baking sheet
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup chilled butter, cut into small pieces
- 1 cup fat free milk
- Cooking spray
Fresh Mediterranean Salad
By KrissyW330
1. To prepare vinaigrette, combine first 7 ingredients in a small bowl
- Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 2 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- Salad:
- 2 cups sliced fennel bulb (about 1 medium)
- 1 1/2 cups thinly sliced red onion
- 1 cup pitted ripe olives, halved
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 6 plum tomatoes, quartered
- 2 tablespoons sunflower seeds
Napa Valley Cabernet Burgers
By KrissyW330
by James McNair
- 1 750-ml bottle Cabernet Sauvignon
- 1/4 cup minced shallots
- 9 tablespoons unsalted butter, room temperature
- 2 teaspoons golden brown sugar
- 1 tablespoon minced fresh rosemary
- 1 1/2 pounds ground beef (15% fat)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil
- 1 cup (packed) coarsely grated extra-sharp white cheddar cheese
- 4 4 1/2-inch squares focaccia, cut horizontally in half
- 8 large tomato slices
- 2 cups arugula
Grilled-Fruit Bruschetta with Honey Mascarpone
By KrissyW330
This knife-and-fork dessert from Bottega pastry chef Michael Glissman is a fantastic showcase for seasonal fruit at...
- 1/4 cup sugar
- 1 teaspoon dried lavender buds
- 4 large apricots, halved and pitted
- 4 nectarines, halved and pitted
- 1/2 pound sweet cherries, pitted
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated orange zest
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 1 cup mascarpone
- 2 tablespoons honey
- Eight 1-inch-thick slices of peasant bread
- 8 rosemary skewers, most of the leaves stripped off
Risotto with Leeks, Shiitake Mushrooms, and Truffles
By KrissyW330
Gabriel Rucker
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
- 3/4 cup whipping cream
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
- 4 tablespoons (1/2 stick) butter, divided
- 1 large onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
Spaghetti Carbonara with Pork Belly and Fresh Peas
By KrissyW330
The pork belly needs to cure overnight, so start this one day ahead
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon coriander seeds, crushed
- 1 pound fresh pork belly
- 1 small onion, quartered
- 1 small carrot, peeled, quartered
- 1/2 celery stalk, cut into 2-inch pieces
- 2 garlic cloves, peeled, smashed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 2 tablespoons (or more) dry white wine
- 1/2 cup low-salt chicken broth
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 1 pound spaghetti
- 1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed
- 2 large eggs
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh Italian parsley
Green-Chile Mayo
By KrissyW330
Top Emeril's Pork-and-Chorizo Burgers with this mayo
- 1 cup mayonnaise
- 1 garlic clove, minced
- 1 poblano chile, roasted, peeled, and seeded
- 1 tablespoon fresh lime juice
- Coarse salt and ground pepper
Chicken, Shrimp and Beef Sates with Peanut Sauce
By KrissyW330
There's something for everyone in this traditional specialty
- FOR SATE
- 1/2 cup teriyaki sauce
- 1/4 cup Hoisin sauce
- 1/4 cup reduced sodium soy sauce
- 4 garlic cloves, minced
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons minced fresh ginger
- 1/2 teaspoon ground cumin
- 1 tsp curry powder
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1/4 tsp 5 spice powder
- 2 tablespoons brown sugar
- 24 medium uncooked shrimp, peeled, deveined
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
- 1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
- 36 (about) bamboo skewers, soaked in water 30 minutes
- Lime slices
Crisp Potatoes with Allioli
By KrissyW330
Catalan allioli is the Iberian equivalent of Provençal aioli, or garlic mayonnaise
- For the allioli:
- 3 lb. small red potatoes, unpeeled
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/2 cup olive oil
- 1/2 cup vegetable, safflower or corn oil
- 1 egg yolk
- 4 garlic cloves, minced
- 2 Tbs. white wine vinegar
- Coarse salt and freshly ground pepper, to taste
- 1 to 2 Tbs. warm water