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Recipes
KIELBASA WITH GOLDEN ONIONS AND APPLE
By porklion
KIELBASA WITH GOLDEN ONIONS AND APPLE Yields: 6 Servings Preparation Time: 30 min Cooking Time: 45
- 2 lbs smoked kielbasa cut crosswise into 3-inch lengths
- 2 tbsp olive oil
- 3 large onions, chopped (6 cups)
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 1 large Granny Smith apple
- 1 3/4 cups chicken broth (14 ounces)
CHICKEN SAUTÉ WITH PAPRIKA SAUCE
By porklion
Yields: 2 Servings Preparation Time: 30 min Cooking Time: 20 min
- 2 skinless boneless chicken breast halves
- 1 1/2 tsp sweet paprika
- 1 1/2 tbsp butter
- 1/2 onion, thinly slicked
- 1/3 cup dry white wine
- 1/3 cup whipping cream
CREAMY WHITE LASAGNA WITH TOPPINGS
By porklion
MAKE THE PASTA In a food processor, pulse the 3 1/2 cups of flour with the salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 3 large eggs, lightly beaten
- 1/2 cup water
- 2 sticks unsalted butter
- 1 medium onion, finely chopped
- 2 rosemary sprigs
- 2 thyme sprigs
- 3 garlic cloves, crushed
- Kosher salt
- 1 cup all-purpose flour
- 2 quarts whole milk
- Extra-virgin olive oil
- 1/2 pound imported Fontina cheese, shredded (2 1/2 cups)
- 5 ounces Grana Padano cheese, freshly grated (1 1/4 cups)
- Roasted Wild Mushrooms, Salsa Verde or Roasted Carrot Puree, for serving
SKILLET PORK CHOPS WITH POTATOES AND ONIONS
By porklion
"A great cold-weather dish that takes little prep time and yields tender chops
- 2 tablespoons vegetable oil
- 4 pork chops (1/2 inch thick), trimmed
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, sliced
- 3 cubes beef bouillon
- 3/4 cup hot water
- 1 tablespoon lemon juice
CACIO E PEPE (Spaghetti with cheese)
By porklion
Spaghetti cacio e pepe - Serves 4
- 1 pound Whole wheat Spaghetti
- 4 tablespoons of Grana Padano or Parmiggiano grated
- 4 tablespoons Pecorino Romano grated
- 2 tablespoons coarsely ground fresh pepper
PORK TENDERLOIN CORDON BLEU
By porklion
Yields: 6 Servings Preparation Time: 30 min Cooking Time: 30 min Source: GOURMET April 1989
- 6 slices (4 1/2 ounces) cooked smoked ham
- 6 ounces Gruyére, sliced paper-thin
- 1 1/2 lbs pork tenderloin, cut crosswise into slices and pounded to 1/2 inch-thick.
- 3 large eggs, beaten until frothy
- 2 tbsp fresh lemon juice
- flour seasoned with salt and pepper for dredging pork
- 1/2 stick (1/4 cup) unsalted butter
- 2 tbsp vegetable oil
- 2 tbsp medium-dry Sherry
- 1/2 cup chicken broth
- 1/4 cup heavy cream
SUGAR COOKIES - I
By porklion
Directions Sift together flour, baking powder, and salt
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
HARICOTS VERTS WITH PANCETTA
By porklion
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 1 1/4 pounds haricots verts or green beans, trimmed
- 4 ounces pancetta, diced
- 2 cloves garlic, thinly sliced
- 1/4 cup panko breadcrumbs
- Freshly ground pepper
- Lemon wedges, for serving
ARANCINI di RISI (using leftover risotto)
By porklion
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches
- Vegetable oil, for deep-frying
- 2 large eggs, beaten to blend
- 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
- 1/2 cup grated Parmesan
- 1 1/2 cups dried Italian-style bread crumbs
- 2 ounces mozzarella, cut into 1/2-inch cubes
- Salt
COCOA-CINNAMON MACAROONS
By porklion
Directions Preheat the oven to 325 degrees F and line a baking sheet with parchment paper
- 3 large egg whites
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon grated orange zest
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 14 -ounce package sweetened shredded coconut