Porklion's profile page
Recipes
RASPBERRY ALMOND LATTICE TART
By porklion
Make pastry dough: Pulse together flour, sugar, and salt in a food processor until combined
- 1 1/2 cups all-purpose flour
- 2 tablespoons plus 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, all cut into 1/2-inch cubes, plus 1/2 tablespoon, melted
- 1 large egg yolk
- 2 tablespoons ice water
- 2 cups raspberries (1/2 lb)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup whole blanched almonds (1 3/4 oz)
- 1/4 cup all-purpose flour
- 2 tablespoons confectioners sugar
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon almond extract
- Garnish: fresh raspberries; confectioners sugar for dusting
POTATO GRATIN WITH GRUYERE
By porklion
Yields: 4 Servings Preparation Time: 30 min Cooking Time: 70 min
- 3/4 cup plus 2 tsp heavy whipping cream
- 1 large garlic clove, peeled
- 1 1/4 lbs russet potatoes, peeled, cut into 1/8 inch thick rounds
- 1 1/2 tsp chopped fresh thyme
- 1/4 cup whole milk
- 1/2 cup coarsely grated Gruyere cheese
HAM LOAF WITH MUSTARD/HORSERADISH SAUCE
By porklion
•In a large bowl, combine the bread crumbs, milk and eggs
- MUSTARD SAUCE:
- Ingredients
- 1 cup dry bread crumbs
- 1 cup milk
- 2 eggs, beaten
- 2 pounds ground fully cooked ham
- 1-1/2 pounds ground pork
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mustard
- 2 egg yolks, beaten
- 3 tablespoons prepared mustard
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon water
- 3/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon prepared horseradish
- 1/2 cup heavy whipping cream, whipped
VEAL CHOPS WITH DOUBLE-MUSTARD SAUCE
By porklion
VEAL CHOPS WITH DOUBLE-MUSTARD SAUCE Yields: 4 Servings Preparation Time: 20 min Cooking Time: 15
- 8 tbsp (1 stick) butter, room temperature
- 3 tbsp minced shallots
- 2 tbsp Dijon mustard
- 1 1/2 tbsp chopped fresh tarragon
- 1 tbsp coarse-grained French mustard
- 4 veal chops (1/2 to 3/4 inch thick)
- 2 tsp Dijon mustard
- 4 tsp whole mustard seeds
- 2/3 cup dry vermouth
SALMON PAN ROASTED WITH GINGER & CURRY
By porklion
SALMON PAN ROASTED WITH GINGER & CURRY Yields: 2 Servings Preparation Time: 15 min Cooking Time:
- 2 tsp minced peeled fresh ginger
- 1 tsp curry powder
- 2 (6 ounce) center-cut salmon fillets with skin, patted dry
- 1 tbsp olive oil
- 3 scallions, chopped
SWISS STEAK
By porklion
Heat oil in a Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 2 pounds cube steaks, pounded thin and cut into bite-size pieces
- 1 1/2 tablespoons all-purpose flour
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- salt and pepper to taste
- 1 (1.2 ounce) package brown gravy mix
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (12 ounce) package egg noodles
CLASSIC RAGU BOLOGNESE
By porklion
Yields: 4-6 Servings Preparation Time: ? min Cooking Time: ? min Source: Bon Appetit 05/11
- 2 tbsp Extra-virgin olive oil
- 2 Medium onions, finely chopped (about 1 1/2 cups)
- 2 Celery stalks, finely chopped (about 1 cup)
- 2 Carrots, peeled, finely chopped (about 3/4 cup)
- 6 oz. Ground beef
- 6 oz. Ground veal
- 3 oz. Thinly sliced pancetta, finely chopped
- 1/2 Cup dry red wine
- 3 Cups beef stock or chicken stock, divided
- 3 tbsp tomato paste
- Kosher salt
- Freshly ground black pepper
- 1 Cup whole milk
- 1 lb Tagliatelle or Fettucine (preferably fresh egg)
- Finely grated Parmesan (for serving)
DILLED POTATOES VINAIGRETTE
By porklion
Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 m...
- 1 pound small red boiling potatoes, scrubbed
- 1/4 teaspoon Dijon-style mustard
- 1 tablespoon white-wine vinegar
- 1 1/2 teaspoons dry vermouth or dry white wine
- 2 tablespoons olive oil
- 1/4 cup minced fresh dill
SALTIMBOCCA HASSELBACK POTATOES
By porklion
Place potatoes on a foil-lined rimmed baking sheet
- 4 hasselbacked (see Tip) large Yukon Gold potatoes
- 1/2 cup olive oil
- 1 tablespoon chopped fresh sage leaves
- 1 grated garlic clove
- Salt and pepper
- 1/4 cup chopped prosciutto
- 1/4 cup grated Fontina
CHICKEN MARSALA
By porklion
To prepare the chicken, season the flour with salt and pepper
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 1/2 pounds chicken breasts
- Grapeseed oil, for cooking
- 3 /4 cup marsala wine
- 1 cup veal or beef stock
- 4 ounces (1 stick) butter
- 1 /2 cup 1/4-inch-thick sliced mushrooms
- Fresh herbs such as chives or grated cheese, for garnish, optional