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Recipes
French Toast Casserole
By chris5863
Slice French bread into 20 slices, 1-inch each
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- Praline Topping
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Four Cheese Pizza
By chris5863
1. Pour 1:; cup warm water in the bowl of a stand mixer with dough hook attached
- 1 cup warm water (100° to 110°),
- divided
- 10 ounces bread flour (about 2 cups plus
- 2 tablespoons)
- 1 package dry yeast (about 2'14
- teaspoons)
- 7 teaspoons olive oil, divided
- 1 h teaspoon kosher salt
- Cooking spray
- 1 tablespoon yellow cornmeal
- 2 tablespoons chopped garlic
- 1 h cup (about 3 ounces) parteskim
- ricotta cheese (such as Calabro)
- 1114 ounces taleggio cheese, thinly slic ed
- 114 cup (1 ounce) crumbled Gorgonzola
- cheese
- 114 cup (1 ounce) finely grated '
- Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
Lemon Risotto with peas, tarragon and leeks
By chris5863
1. Bring a small saucepan ofwater to a boil
- 1 eup fresh green peas
- 4 cups Homemade Chicken Stock
- (page 190)
- 2 tablespoons extrawvirgin olive oil
- 1112 cups ' inely chopped leek (about 2)
- 112 cup chopped shallots
- 1 cup uncooked Carnaroli or Arborio
- r ic e or other medium-grain rice
- 3 tablespoons dry white wine
- 112 cup (2 ounces) grated fresh
- ParmigianowReggiano cheese
- 1 teaspoon grated lemon rind
- 2 tablespoons fre sh lemon juice
- '12 teaspoon salt
- 118 teaspoon freshly ground black
- pepper
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon butter
Grilled Lettuces
By chris5863
Prepare the barbecue (medium-high heat)
- 2 tablespoons olive oil
- 3 heads Belgian endive, halved lengthwise
- 1 large head radicchio, cut into 6 to 8 wedges
- 1 head romaine lettuce, quartered
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Twice-Baked New Potatoes
By chris5863
Preheat the oven to 375 degrees F
- 12 new potatoes
- 2 tablespoons olive oil
- 1 1/2 cups grated Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon finely minced fresh chives
- 1 clove garlic, pressed
- Salt and pepper
Roasted Corn and Radish Salad with Avocado Herb Dressing
By chris5863
1. Preheat oven to 450·. 2
- Avocado-Herb Dress ing:
- 112 ripe peeled avocado, sliced
- 1 teaspoon fresh lime juice
- 2 ears yellow corn with husks
- 2 heads Boston or Bibb lettuce
- 112 cup thinly sliced radishes
- 1/2 cup Avocado-Herb Dressing
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green
- onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh
- flat-lea' parsley
- 1 tablespoon chopped fresh ch ives
- 1 teaspoon chopped fresh
- tarragon
- 1 teaspoon anchovy paste
- 1 /a teaspoon salt
- 1/2 r ipe peeled avocad o
- 1 g arlic dove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce
Fettuccine Alfredos
By chris5863
For the bechamel: In a medium saucepan, melt the butter over medium flame
- Bechamel:
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/4 teaspoon ground cloves
- Pinch grated nutmeg
- 2 1/2 cups whole milk, warmed
- Kosher salt and freshly ground black pepper
- Fettuccine Alfredo:
- Kosher salt and freshly ground black pepper
- 12 ounces dried fettuccine
- 2 tablespoons olive oil
- 1/2 cup thinly sliced shallots
- 2 cloves garlic, finely minced
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup finely minced fresh parsley
Flat Iron Steak with Red Wine Sauce
By chris5863
Prepare the grill or barbecue (medium-high heat)
- 2 (1-pound) flat iron steaks or tri-tip steaks
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for garnish
- 6 tablespoons cold unsalted butter
- 1 onion, thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 2 1/2 cups dry red wine
Balsamic Pearls
By chris5863
Molecular cooking
- 2/3 balsamic vinegar
- 1 envelope Agar
- Tall glass of EVOO chilled in freezer for 39 minutes
- syringe
- slotted spoon
- 2 Cups water for rinsing pearls
Corn and Scallion Salad with Cilantro Mint Dressing
By chris5863
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until...
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro or parsley leaves
- 1/4 cup white wine vinegar
- 1 to 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 6 large ears corn, husks and silks removed
- 1/4 cup light olive or canola oil
- Canola oil, for brushing
- 2 cups baby mixed greens
- 6 scallions, green and pale green parts thinly sliced
- 1/2 cup crumbled feta or farmer's cheese
- Read more at: http://www.foodnetwork.com/recipes/bobby-flay/corn-and-scallion-salad-with-cilantro-mint-dressing.html?oc=linkback