KrissyW330's profile page
Recipes
Crostini with Beef Tartare and White Truffle Oil
By KrissyW330
I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a ...
- 2 anchovy fillets
- 2 garlic cloves, chopped
- 1/2 cup minced shallots
- 1 tablespoon drained, chopped capers
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons grated orange zest
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1 pound beef tenderloin, freshly ground
- Kosher salt and cracked black pepper
- 8 slices Rick's Basic Crostini
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon white truffle oil
Pumpkin Cheesecake with Brown-Butter Pears
By KrissyW330
At Pulino's Bar & Pizzeria in Manhattan, pastry chef Jane Tseng works with her boss, Nate Appleman (an F&W Best New...
- 8 ounces gingersnap cookies, crushed
- 2/3 cup plus 2 tablespoons sugar
- Salt
- 2 tablespoons unsalted butter, softened
- 12 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
Sausage and Apple Turkey Roulade
By KrissyW330
1. Preheat oven to 325°. 2
- 2 (4-ounce) sweet Italian sausage links
- 2 (4-ounce) chicken apple sausage links
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped celery
- 1/4 cup dry white wine
- 1 cup panko breadcrumbs
- 1 garlic clove, halved
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 3 cups chopped peeled Granny Smith apple (about 2 medium)
- 1/2 cup dried cherries
- 3 (12-ounce) turkey tenderloins
- 2 teaspoons canola oil
- 1 tablespoon all-purpose flour
Breakfast-Week 1-Anitoxidant Smoothie
By KrissyW330
2012 Whole Living Action Plan
- 2 cups mixed frozen berries (9 ounces)
- 1 cup unsweetened pomegranate juice
Beefy Onion Soup
By KrissyW330
Serve with one slice of whole grain bread, toasted and rubbed with garlic
- 4 tbs safflower oil
- 8 oz beef tenderloin, trimmed
- 3 large onions thinly sliced
- 2 tsp sugar
- 2 cloves garlic, minced
- 2 tbs balsamic vinegar
- 4 cups reduced sodium beef broth
- 1 tsp Worcestershire sauce
- 1/2 cup fresh whole wheat bread crumbs
- (Whirl day old bread in the food processor. One slice makes 1/2 cup).
- Chives
Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream
By KrissyW330
Makes 12 bite-sized cheesecakes For the pistachio crust, combine pistachios and sugar in food processor or mini ch...
- For the pistachio crust:
- 1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- For the filling:
- 1 (11-ounce) log mild goat cheese, room temperature
- 1/4 cup granulated sugar
- 1/2 cup (4 ounces) crème fraîche or full-fat sour cream, room temperature
- 2 tablespoons good-quality honey
- 1/4 teaspoon vanilla bean paste or pure vanilla extract
- Pinch of fine sea salt
- 3 large eggs
- For the Meyer lemon cream:
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons Meyer lemon zest
- 1/2 cup Meyer lemon juice, from 3 to 4 lemons
- 1/4 teaspoon vanilla bean paste or pure vanilla extract
- Pinch of kosher salt
- For the candied pistachios:
- 1/2 cup shelled, roasted, and salted pistachios, finely chopped
- 2 tablespoons packed brown sugar
- 1 tablespoon hot water
Ravioli with Sauteed Butternut Squash and Thyme Recipe
By KrissyW330
Recipe Preparation Heat the oil in a large nonstick skillet over medium heat
- 2 Tbsp olive oil
- 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
- Kosher salt and pepper
- 2 cloves garlic, thinly sliced
- 1 Tbsp small fresh thyme sprigs
- 1 16-oz pkg cheese ravioli (fresh or frozen)
- 1/4 cup grated Parmesan (1 oz)
Herbed Chicken
By KrissyW330
Combine olive oil, minced shallots, rosemary, thyme, and minced garlic in a zip-top plastic bag
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce
By KrissyW330
Directions Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish
- 12 slices Texas toast
- 1 8 ounce package cream cheese, softened
- 1/2 cup mascarpone cheese (4 ounces)
- 1/2 cup chopped pecans or macadamia nuts, toasted
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 eggs, lightly beaten
- 3 cups milk
- 1/4 teaspoon salt
- 1 recipe Salted Caramel-Banana Sauce
- Salted Caramel-Banana Sauce
- Ingredients
- 12 slices Texas toast
- 1 8 ounce package cream cheese, softened
- 1/2 cup mascarpone cheese (4 ounces)
- 1/2 cup chopped pecans or macadamia nuts, toasted
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 eggs, lightly beaten
- 3 cups milk
- 1/4 teaspoon salt
Crab Cakes with Lemon Aioli
By KrissyW330
The best crab cakes are crispy on the outside, tender on the inside and bursting with fresh seafood flavor
- For the lemon aioli:
- 1 cup mayonnaise
- Finely grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 1 clove garlic, minced
- Fine sea salt and freshly ground pepper, to taste
- For the crab cakes:
- 1 lb. fresh-cooked lump crabmeat
- 3/4 cup panko or other dried bread crumbs
- 1 egg, beaten
- 1 Tbs. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/4 tsp. hot pepper sauce
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- Lemon wedges for serving