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Recipes
French Onion Soup
By chris5863
Heat the olive oil in a large Dutch oven over medium heat
- Homemade Beef Stock:
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced thin
- 4 tablespoons (1/2 stick) butter
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon flour
- 1 cup dry white wine
- Kosher salt
- 6 cups Homemade Beef Stock, recipe follows
- 4 sourdough boules, each about 1 pound, and 10 inches in diameter
- 2 cups grated Gruyere cheese
- 2- 3 tablespoons olive oil
- 5 pounds meaty beef bones, such as shank bones
- 4 carrots, halved
- 4 stalks celery, halved
- 2 large yellow onions, halved
- 2 bay leaves
- 1 head garlic, halved
- 1 teaspoon black peppercorns
Bacon-Roasted Brussels Sprouts
By chris5863
In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is brown...
- 2 slices bacon, cut crosswise into thin strips
- 1/8 teaspoon crushed red pepper
- 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
- 1/2 cup thin wedges red onion
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
Baked Fontina
By chris5863
Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
EASY GRILLED CHICKEN
By chris5863
In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garl...
- 1/4 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
Watermelon with Feta, Mint and Chile
By chris5863
Lay out the watermelon wedges on a large platter
- 12 wedges watermelon, about 1-inch thick
- 2 ounces feta cheese, crumbled
- 2 tablespoons fresh mint leaves, torn
- 1 tablespoon chile-lime powder, such as Tajin
Sinful Cinnamon Buns
By chris5863
From the Unofficial Hunger Games Cookbook
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup (1/2 stick) butter
- 1 teaspoon salt
- 2 eggs beaten
- 4 cups all purpose flour
- 2 tablespoons ground cinnamon
- 1 1/4 cups brown sugar
- 1 1/4 cups (2 1/2 sticks) butter
- 1/4 cup (1/2 stick) softened butter
Cranberry Apple Raisin Crisp
By chris5863
Heat the oven to 375°. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar
- 1/2 cup old-fashioned oats
- 1/2 cup plus 2 tablespoons flour
- 1/2 cup dark brown sugar
- 5 1/2 tablespoons cold butter, cut into 1/4-inch pieces
- 1 12-ounce package cranberries (about 3 cups)
- 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
- 1/2 cup raisins
- 3/4 cup granulated sugar
- Grated zest of 1 orange
- 1/2 cup orange juice (from about 1 orange)
- 1/4 teaspoon ground cloves
Easy Creamed Spinach
By chris5863
Heat the butter in a large saucepan set over medium heat
- 2 tablespoons butter
- 1 shallot, minced
- One 11-ounce package fresh baby spinach
- 1/4 cup shredded gruyere
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground white pepper
- 1/3 cup heavy cream
The Ultimate Beef Stew
By chris5863
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter
- Horseradish Sour Cream:
- 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 tablespoons butter
- 2 cups all-purpose flour
- 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- Sea salt and freshly ground black pepper
- 1 bottle good quality dry red wine (recommended: Burgundy)
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 orange, zest removed in 3 (1-inch) strips
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 2 1/2 cups beef stock
- 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 pound carrots, peeled and sliced
- 2 cups frozen pearl onions, a large handful
- 1 pound white mushrooms, cut in 1/2
- 1/2 pound garden peas frozen or fresh
- Fresh flat-leaf parsley, chopped, for garnish
- Horseradish Sour Cream, recipe follows, for garnish
- Toasted Peasant Bread, recipe follows, for serving
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- Olive oil
- Salt and pepper
- Chives, finely chopped, as garnish
- Toasted Peasant Bread:
- 1 loaf peasant bread, sliced into 1/2-inch pieces
- Extra-virgin olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
Chimichurri Sauce
By chris5863
In a food processer with the blade spinning, place the garlic and shallot in via the feed tube
- 1/2 C 1/2 C Red wine vinegar
- 1 t 1 t Kosher Salt
- 3-4 cloves 3-4 cloves garlic
- 1 1 Shallot
- 1 1 Fresno chile or red jalapenio
- 1/2 C 1/2 C cilantro
- 1/4 C 1/4 C flat leaf parsley
- 2 T 2 T oregano
- 3/4 C 3/4 C EVOO