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Recipes
Broccoli Rabe with walnuts and pecorino
By chris5863
Place a large skillet on the stove over medium heat and add the oil
- 2 T EVOO
- 1 Medium shallot minced
- 1 Garlic clove minced
- 1 1/2 pounds broccoli rabe leaves and woody stem ends removed
- 1/4 C vegetable broth
- 1 T lemon zest
- 1 T fresh lemon juice
- 1/2 C toasted walnust chopped
- S&P
- 3 oz pecorino sheese shaved
Poached Lobster with Saffron Risotto
By chris5863
In a large pot, combine 12 C water, 1/2 C butter, wine, onion, bay leaf
- 12 C water
- 1/2 C butter
- 1 1/2 C dry white wine
- 1 onion peeled and halved
- 1 bay leaf
- 8 8 oz lobster tails
- 1/2 C melted butter
- 4 lemons, 3 juiced and 1 thinly sliced
- 1 T finely chopped parsley
- Saffron Risotto
- 6 C water
- 1/2 t saffron threads
- 1 T chicken bouillon base
- 3 T butter divided
- 1 red sweet pepper finely chopped
- 1/2 C finely chopped yellow onion
- 1 T finely chopped shallot
- 1 1/2 t salt
- 2 C Arborio rice
- 1/2 C frozen peas
- 1/4 C freshly grated Parmesan Cheese
New York Cheesecake
By chris5863
Preheat oven to 350 degrees F Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl
- Crust:
- 2 cups graham cracker crumbs
- 5 tablespoons sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons melted butter
- Filling:
- 24 ounces cream cheese
- 1 cup sugar
- 1 tablespoon lemon zest (recommended: Meyer lemon)
- 1 teaspoon vanilla
- 5 eggs, separated
- 1/4 cup heavy cream
- 2 tablespoons sugar
- Topping :
- 12 ounces creme fraiche
- 2 tablespoons sugar
- Cherry Confit:
- 1 pound fresh cherries , pitted
- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- 1/2 vanilla bean, split
- 2 sprigs thyme (tied with string)
Porcini-Rubbed Roast Beef
By chris5863
In a food processor, add the porcini mushrooms, peppercorns, red pepper, granulated garlic, Italian seasoning and s...
- 1/2 cup dried porcini mushrooms
- 2 tablespoons whole black peppercorns
- 1 tablespoon crushed red pepper
- 1 tablespoon granulated garlic
- 1 tablespoon dried Italian seasoning
- 1 tablespoon sugar
- 4 teaspoons kosher salt
- One 4- to 5-pound boneless beef eye round roast
- 1 tablespoon grapeseed oil
Bruschetta with Tapenade and Ricotta
By chris5863
Sur La Table cooking class we attended
- For the Tapenade
- 1 C dried figs, stemmed and chopped
- 1/3 C water
- 1/3 C kalamata olives pitted
- 1 T capers, rinced well and drained
- 5 T EVOO
- 1 T balsamic vinegar
- S & P
- 1 1/2 t minced thyme
- For Bruschetta
- 8 1/2 thick slices cibatta bread
- S & P
- 1/2 C fresh ricotta
- 1/4 C fresh basil leaves cut into ribbons
Chocolate Fudge Brownie Cheesecake
By chris5863
Bottom Prepare brownie mix per package instructions and pour into a greased spring form pan, bake at 350 for 25 mi...
- Bottom
- 1 boxed brownie mix prepared according to package instructions
- Filling
- 24 ounces cream cheese at room temperature
- 3/4 C sugar
- 3 eggs beaten
- 2 t vanilla extract
- Ganache
- 1 pound semi-sweet chocolate chips
- 2 C heavy cream
Strawberry Salad
By chris5863
For the salad: Preheat the oven to 400 degrees F
- Dressing:
- 1 package ramen noodles, crushed, flavor packet discarded
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup (1/2 stick) butter, melted
- 1 head romaine lettuce, washed and dried
- One 5-ounce bag baby spinach
- 1 pint strawberries, hulled and thinly sliced
- 1 cup grated Parmesan
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoons salt
- 2 cloves garlic, minced
Hot German potato salad
By chris5863
Scrub potatoes but do not pare, cook until just tender in boiling salted water
- 8 boiling potatoes 2.5 lb
- 5 slices bacon
- 1/2 C water
- 1/2 C vinegar
- 2 t salt
- 3/4 t sugar
- 1 onion thinly sliced
- 2 t chopped parsley
Butternut Squash Soup with Fontina Cheese crostini
By chris5863
In an 8 qt stock pot add the butter and oil over medium high heat
- 2 T butter
- 2 T EVOO
- 1 Med. Onion chopped
- 1 Large carrot peeled and chopped into 1/2 inch pieces
- 3 cloves garlic minced
- 3 1/2 pounds butter nut squash peeled and cubed 3/4 inch pieces
- 6 cups chicken stock
- 1/2 cup chopped sage leaves
- S/white pepper
Creamy Asparagus Soup with Mushrooms and Gruyère Croûtes
By chris5863
A little white rice is all it takes to make this soup thick and creamy
- 6 1/2 tablespoons olive oil
- 10 ounces shiitake mushrooms, stems removed and caps sliced thin, or 1/2 pound regular white mushrooms including the stems, sliced
- 2 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 large onion, chopped
- 1 quart water
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/3 cup long-grain rice
- 2 pounds asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
- 16 1/2-inch slices baguette
- 1/4 pound Gruyère, shredded