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Recipes
Polenta Shapes with Roasted Red Bell Pepper Sauce
By chris5863
In a large pot over medium-high heat, bring stock to a boil
- Polenta:
- 4 cups chicken or vegetable stock
- 2 cups polenta
- 2/3 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons chopped fresh thyme leaves, stems discarded
- 2 tablespoons olive oil
- Roasted Red Bell Pepper Sauce:
- 4 red bell peppers
- 1 poblano chili, or 1 jalepeno chili
- 2 tablespoons butter or olive oil
- 3 shallots
- 1 1/2 cups chicken or vegetable stock
- 2 tablespoons chopped fresh thyme leaves, stems discarded
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper
- 1/2 cup heavy cream
Hominy Casserole
By chris5863
Preheat the oven to 375 degrees F
- Butter, for greasing the pan
- 8 slices bacon, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- One 30-ounce can hominy, drained and rinsed
- 3/4 cup half-and-half
- Hot sauce, to taste
- 1/2 cup grated Cheddar
- 1/2 cup grated Monterey Jack cheese
- Kosher salt and freshly ground black pepper
- 1/2 cup breadcrumbs
Poached Peaches on Brie wrapped in puff pastry
By chris5863
Cut the peaches in half, remove and discard the stones and then cut the peaches in quarters
- 1 C Peach Sake
- 2 C Peach sparkling wine
- 1 C sugar
- 2 White peaches
- 1 sheet puff pastry
- 1 good double cream brie
- Toast points
Artichoke and Spinach dip
By chris5863
Mix all incredients in a baking dish and bake at 350 for 20-25 minutes
- 1 package frozen chopped spinach drained
- 1 package frozen artichoke hearts drained
- 1 1/3 C miracle ship
- 2 cloves garlic
- 1 t minced ionion
- 1 C parmasan cheese
- 1 T butter
- S & P
Cheesy Squash Casserole
By chris5863
Preheat the oven to 350 degrees F
- 1 tablespoon vegetable oil
- 6 medium yellow summer squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan
- 1 cup shredded sharp Cheddar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
green beans with shaved onion, fried almonds and iberico cheese
By chris5863
Heat 2 tablespoons oil in a small skillet over medium high heat
- 1/4 plus 2 tablespoons extra-virgin olive oil
- 1/4 cup whole raw almonds
- 1 teaspoon salt
- 1 pound green beans, trimmed
- 5 ounces Iberico cheese (or Manchego or Parmigiano-Reggiano), rind removed, cut into 1/3- to 1/2-inch irregular chunks
- 1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer
- 1/2 cup loosely packed fresh Italian parsley, basil, oregano, and/or any combination of herbs
French Onion Soup
By chris5863
Melt the stick of butter in a large pot over medium heat
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Winter Minestrone and Garlic Bruschetta
By chris5863
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- One 26-ounce can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- One 15-ounce can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta, recipe follows
- Freshly grated Parmesan cheese, for serving
- Garlic Bruschetta
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise
Tomato and Feta Pasta Salad
By chris5863
Directions Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking tog...
- For the dressing:
- Ingredients
- 1/2 pound fusill i (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese , medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- Prep Time:
- Inactive Prep Time:
- Cook Time:
- min Level:
- Easy
- 25 min
- Serves:
- 6 to 8 servings
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 table spoons good olive oil
- 1 garlic clove , diced
- 1 teaspoon capers , drained
- 1 teaspoon kosher salt
- 3/41 easpoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Chicken with Escarole, Apples and Potatoes
By chris5863
Heat oven to 250 degrees F
- 3/4 lb potatoes, cut in to 1 inch cubes
- 4 boneless chicken breasts with skin (I also use pork chops in this recipe)
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil (EVOO)
- 5 tablespoons unsalted butter
- 2 apples, cored and cut into 12 slices each apple
- 1 clove garlic
- 1 head escarole,, trimmed
- 1/2 cup dry white wine