Porklion's profile page
Recipes
CHICHKEN MARSALA - II
By porklion
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a fla...
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1 /4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1 /2 cup sweet Marsala wine
- 1 /2 cup chicken stock
- 2 tablespoon unsalted butter
- 1 /4 cup chopped flat-leaf parsley
ALFREDO SAUCE
By porklion
How can something so simple to prepare be so tasty? Love this sauce on al dente fettucine noodles and French bre...
- 1/4 cup butter
- 1 1/4 cups heavy cream
- 1 cup parmesan cheese, grated
- nutmeg
- salt
- white pepper
CHOUQUETTES (SUGAR-TOPPED PASTRY PUFFS)
By porklion
Preheat the oven to 400°
- 1 1/2 cups water
- 1 stick plus 1 tablespoon unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 200 grams all-purpose flour (about 1 1/2 cups)
- 8 large eggs
- Pearl sugar, for decorating (See Note)
TURKEY TENDERLOIN WITH NEW POTATOES AND TARRAGON BROTH
By porklion
Directions Preheat oven to 400 degrees F
- 1 tablespoon olive oil
- 2 (1 1/2 pound) turkey tenderloins
- Salt and ground black pepper
- 2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces)
- 2 shallots, chopped
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh tarragon leaves
- 4 tablespoons store bought peach, cranberry or mango chutney
CHOCOLATE PEAR CAKE
By porklion
Preheat the oven to 350°F
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-processed cocoa powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsalted butter
- 4 ounces dark chocolate, chopped
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 3 ripe pears, peeled, cored, and chopped into large chunks
POTATO GRATIN WITH SPRING ONIONS
By porklion
Preheat the oven to 375 degrees F
- 2 1/2 cups heavy cream
- 3 sprigs thyme
- 2 bay leaves
- 1 clove garlic, grated
- 1 /4 teaspoon freshly grated nutmeg
- 1 bunch spring onions (whites finely chopped, greens thinly sliced)
- Kosher salt and freshly ground pepper
- 3 pounds large Yukon Gold potatoes, peeled and thinly sliced (preferably on a mandoline)
- 2 cups shredded havarti cheese (about 8 ounces)
DUCK BREAST WITH GINGER-ORANGE SAUCE
By porklion
DUCK BREAST WITH GINGER-ORANGE SAUCE Yields: 4 Servings Preparation Time: ? min Cooking Time: ? m
- SAUCE:
- 1/3 cup sugar
- 1 tbsp water
- 1 tbsp red wine vinegar
- 1 1/3 cups fresh orange juice
- 1 cup beef stock or canned beef broth
- 3 tsp fresh ginger, minced, peeled
- 2 tsp orange peel, finely grated
- DUCK:
- 4 duck breast halves (each about 6 oz)
- 1 tsp olive oil
- 1/3 cup Grand Marnier or other orange liqueur
- 1/4 cup (1/2 stick) butter, chilled, cut into pieces
TORTELLINI SALAD
By porklion
From Cooking Light 5 Star Recipes Also see Bon Appetite Keep It Simple page 43
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped red pepper (can use 10 ounces of frozen corn instead and olive oil and basil instead of the red wine vinaigrette)
- 1/3 cup sliced green onion
- 2 tablespoons grated Parmesan cheese
- 1/3 cup red wine vinaigrette
- 1 1/2 teaspoon chopped fresh dill weed
- 1/4 teaspoon pepper
COUNTRY STYLE PORK RIBS BRAISED IN WINE AND GARLIC
By porklion
Preheat the oven to 325 degrees
- 4 to 6 – Country Style Pork Ribs, trimmed of excess fat
- 1 Cup – Dry White Wine (such as Pinot Grigio)
- 2 Lg Cloves – Garlic, minced
- 1 Lg or 2 Med – Sprigs Fresh Rosemary
- Kosher Salt
- Fresh Ground Black Pepper
- 2 Tbsp – Olive Oil
NUTTY TURKEY CUTLETS
By porklion
Step 1 Process breadcrumbs and pecans in a food processor or blender 10 to 15 seconds or until finely ground
- 3 /4 cup fine, dry breadcrumbs
- 1 /2 cup pecans
- 3 /4 teaspoon salt
- 3 /4 teaspoon pepper
- 1 (1-lb.) package boneless turkey cutlets
- 1 /2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3 tablespoons olive oil
- Garnish: chopped fresh parsley
- How to Make It
- Step 1
- Process breadcrumbs and pecans in a food processor or blender 10 to 15 seconds or until finely ground.
- Step 2
- Sprinkle 1/2 tsp. salt and 1/2 tsp. pepper over cutlets. Combine flour and remaining salt and pepper in a shallow dish or pie plate. Dredge turkey cutlets in flour mixture; dip in eggs, and dredge in breadcrumb mixture.
- Step 3
- Sauté cutlets in hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden. Remove from skillet, and serve immediately. Garnish, if desired.