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Recipes
Risotto with Porcini Mushrooms and Mascarpone
By KrissyW330
Kathleen Kanen, Cooking Light SEPTEMBER 2007
- 1 1/2 cups boiling water
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 (14-ounce) can less-sodium beef broth
- Cooking spray
- 1 cup uncooked Arborio rice or other short-grain rice
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1/4 cup (1 ounce) mascarpone cheese
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Spiced Tomato Jam
By KrissyW330
When his restaurant's gardens produce a bumper crop of heirloom tomatoes, chef Sheamus Feeley makes this tangy ma...
- 2 1/2 pounds ripe tomatoes, peeled and coarsely chopped
- 1/2 navel orange, thinly sliced and seeded
- 1/2 lemon, thinly sliced and seeded
- 1 cup sugar
- 2 tablespoons cider vinegar
- 1 tablespoon ras el hanout (see Note) 1/2 tablespoon finely grated fresh ginger
- Salt
Toasted Ciabatta with Shrimp, Tarragon and Arugula
By KrissyW330
For the bread: Place an oven rack in the center of the oven
- Bread:
- One 1-pound loaf ciabatta bread, trimmed and halved horizontally
- Olive oil, for drizzling
- 1 clove garlic, halved
- Topping:
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 1 large or 2 small shallots, thinly sliced
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 plum tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons chopped fresh tarragon
Snack-Week1-Carrot Mango Smoothie
By KrissyW330
2012 Whole Living Action Plan
- 1 mango, chopped (or 1 1/2 cups frozen mango chunks)
- 1 cup fresh carrot juice
- Dash freshly grated nutmeg
- 1/2 cup ice cubes (omit if using frozen mango)
Cast Iron Skillet Corn Bread
By KrissyW330
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
By KrissyW330
Preheat oven to 350 degrees F
- 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
- 1 egg, lightly beaten
- Sea salt
- 1 cup sweet baby peas, frozen or fresh
- 2 bunches baby carrots, trimmed and peeled with a little stem left on
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pint chanterelles, halved
- 1/2 bunch fresh flat-leaf parsley, for garnish
- 2 shallots, sliced
- 2 cups dry white wine
- 1 cup white wine vinegar
- 8 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
- 2 sticks unsalted butter, cut into cubes and chilled
- 2 tablespoons freshly chopped chives
Duxelles
By KrissyW330
1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of ...
- 10 3/4 cups sliced mushrooms (about 3 pounds)
- 1 tablespoon olive oil
- 3/4 cup minced onion
- 1/2 cup minced leek (about 1 small)
- 2 garlic cloves, minced
- 1/2 cup minced fresh parsley
- 3 tablespoons minced fresh chives
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Holiday Biscotti
By KrissyW330
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
Ricotta and Prosecco Poached Pear Crostatas
By KrissyW330
Makes 2 10 in crostatas
- 2 cups sugar
- 1 bottle (750 ml) Prosecco or other sparkling white wine
- 1 1/2 cups water
- 1 vanilla bean, split lengthwise, seeds scraped
- Four 1-inch strips of lemon zest
- 1/2 of a 3-inch cinnamon stick
- 3 whole cloves
- 4 large, firm, ripe Bartlett pears—peeled, halved and cored
- 1 pound ricotta cheese
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon whole milk
- All-purpose flour, for rolling out the pastry
- Crème Fraîche Pastry
- Honey, for drizzling
Sausage and Sourdough Bread Stuffing
By KrissyW330
1. Preheat oven to 350°. 2
- 10 cup (1/2-inch) cubed sourdough bread (about 1 pound)
- 3 tablespoons unsalted butter
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 15 ounces hot turkey Italian sausage, casings removed
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon black pepper
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 1 large egg, lightly beaten
- Cooking spray