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Recipes
MIXED-BERRY TURNOVERS
By porklion
Position the oven racks in the upper and lower thirds of the oven; preheat to 375 degrees
- 1 pound (4 cups) frozen mixed berries (do not thaw)
- 1/3 cup (packed) light brown sugar
- 2 tablespoons plus 2 tsp. cornstarch
- 1/4 teaspoon (packed) grated lemon zest plus 2 tbsp. lemon juice
- 3/4 teaspoon ground cinnamon
- 2 piecrusts, store-bought or homemade
- 1 egg, beaten
- Confectioners' sugar, for dusting
PORK POT ROAST
By porklion
In a small bowl, combine the first five ingredients; rub over roast
- 1 teaspoon dried oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
- 6 medium carrots, peeled and cut into 1-1/2-inch pieces
- 3 large potatoes, peeled and quartered
- 3 small onions, quartered
- 1-1/2 cups beef broth
- 1/3 cup all-purpose flour
- 1/3 cup cold water
- 1/4 teaspoon browning sauce, optional
DUCK WITH PRUNES AND ARMAGNAC
By porklion
Yields: 4 Servings Preparation Time: ? min Cooking Time: ? min Source: ?
- 8 oz prunes, pitted
- 1/2 cup Armagnac or brandy
- 3 bacon slices, chopped
- 4 tbsp (1/2 stick) butter
- 6 oz (about 1 1/2 cups) pearl onions, blanched 2 minutes in boiling water, peeled
- 1 3/4 cups chicken stock or canned low-salt chicken broth
- 1 3/4 cups beef stock or canned beef broth
- 1 tbsp thyme, freshly chopped
- 4 boneless duck breast halfs (4-5 oz each) with skin
PORK PAPRIKASH
By porklion
In a large pot, heat 1 tablespoon of the oil over moderately high heat
- 3 tablespoons cooking oil or bacon fat
- 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 tablespoon flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 onion, cut into thin slices
- 2 large green bell peppers, cut into thin strips
- 4 teaspoons paprika
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 3/4 cup sour cream
- 3/4 pound egg noodles
TOASTED RAVIOLI
By porklion
Yields: 4-6 Servings Preparation Time: 30 min Cooking Time: 35 min Source: ?
- 3/4 - 1 lb Small fresh ravioli (meat and/or cheese)
- 3 Large eggs, beaten
- 1 1/2 Cups milk
- 2 Cups bread crumbs
- 3 tbsp Finely chopped fresh parsley
- 1 tsp Finely chopped fresh roemary
- Kosher salt
- Freshly ground pepper
- Vegetable oil for frying
- 1/2 Cup grated parmesan cheese
- Marinara sauce for dipping
FRESH LEMON PEPPER TURKEY
By porklion
Yields: 4 Servings Preparation Time: 20 min Cooking Time: 20 min Source: Shady Brook Farms
- or use:
- 1 package Shady Brook Farms® Turkey Breast Cutlets
- 1 package Shady Brook Farms® Breast Tenderloins
- 1/4 cup fresh lemon juice (reserve lemon rind)
- 1/4 cup green onion, chopped
- 1 tbsp soy sauce
- 1 tbsp extra virgin olive oil
- 1/4 tbsp ground ginger
- 1/4 tbsp red pepper flakes
- 2 tbsp grated lemon peel (from reserved lemon rind)
- 1 tbsp garlic, minced
- 1/4 tbsp cracked black pepper
ALMOND CAKE WITH BOYSENBERRY JAM
By porklion
Yields: 10 Servings Preparation Time: 30 min Total Time: 3 hrs Source: Bon Appetit 02/11
- 3/4 cup sugar
- 1/3 cup + 1 tbsp almond paste
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp coarse kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 tsp vanilla extract
- 3 large eggs, room temperature
- 1/3 cup boysenberry jam
- powdered sugar
- lightly sweetened whipped cream
CHOCOLATE PASTRY CREAM
By porklion
FOR USE WITH THE CREAM PUFF RECIPE
- 6 egg yolks
- 9 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 2 2/3 cups milk
- 1 1/3 cups heavy cream
- 1 1/4 cups chopped dark chocolate
STEAK SAUCE - RED WINE
By porklion
Yields: 2 Servings
- 1/2 cup dry red wine
- 1/2 cup beef stock or broth
- 1/2 cup chicken stock or broth
- 2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 3 tbsp chilled butter, cut into pieces
FOOLPROOF 2-MINUTE HOLLANDAISE SAUCE
By porklion
Serious Heat makes about 1 1/2 cups immersion blender with a cup that barely fits its head Combine egg yolk, wat...
- 1 egg yolk (about 35 grams)
- 1 teaspoon water (about 5 grams)
- 1 teaspoon lemon juice from 1 lemon (about 5 grams)
- Kosher salt
- 1 stick butter (8 tablespoons, about 112 grams)
- Pinch cayenne pepper or hot sauce (if desired)