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Recipes
Pork Chops with Calvados Sauce and Sautéed Apples and Roasted Creamed Corn • Recipes • Hubert Keller
By 1buttons
Directions: This recipe calls for a special cut of pork chops which your butcher should be happy to prepare f...
- Ingredients:
- (Yields: serves 2)
- Pork Chops and Apples:
- 2 double pork chops with 1 bone removed, 1 1/2" Thick
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 Fuji apples
- 2 tablespoons butter
- 3/4 cup Calvados apple brandy
- 1 cup apple cider
- 1 cup chicken stock
- 2 tablespoons chives, sliced
- Creamed Corn:
- 2 ears corn, husks removed, both ends trimmed
- 2 tablespoons softened butter
- Pinch salt
- Pinch pepper
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh ginger, minced
- 2 stalks green onion, thinly sliced
- 1/4 cup Parmesan cheese, grated
Sour Cream Pancakes
By 1buttons
2 tablespoons Sugar 4 Cups All-Purpose Flour 5 teaspoons Baking Soda 2 1/2 teaspoons Kosher Salt Combine ...
- 2 tablespoons Sugar
- 4 Cups All-Purpose Flour
- 5 teaspoons Baking Soda
- 2 1/2 teaspoons Kosher Salt
- 4 extra Large Eggs
- 1 1/2 cups Sour Cream
- 5 tablespoons unsalted Butter - melted and cooled
- plus more for the griddle and for brushing on the Pancakes
- 2 3/4 cups Milk
Salsa Verde
By 1buttons
Finely chop all ingredients and place in a small bowl; stir to combine
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh mint leaves
- 1/2 cup olive oil
- 1 clove garlic
- Zest of 1 lemon
- 1 shallot
- 1 small dried chile
Curtis Stone's Fireworks Coleslaw
By 1buttons
step 1 ingredients 1 1/2 cups Mayonnaise 1/4 cup finely chopped Shallots 2 tablespoons Cider Vinegar 1 table...
- For the Poppy Seed Dressing:
- 1 1/2 cups Mayonnaise
- 1/4 cup finely chopped Shallots
- 2 tablespoons Cider Vinegar
- 1 tablespoon Poppy Seeds
- finely grated zest of 1 Lemon
- 2 teaspoons fresh Lemon Juice
- 2 teaspoons Kosher Salt
- For the Slaw:
- 1/2 head Napa Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 3 cups)
- 1/2 head Red Cabbage (cored; cut in half and then cut crosswise into 1/8-inch-wide slices; about 2 cups)
- 1 large Carrot (cut into thin matchstick-size strips)
- 8 Scallions (white and green parts; thinly sliced)
- 1/2 cup lightly packed fresh Cilantro
Moroccan Stew
By 1buttons
Makes 6 to 8 servings Preheat oven to 375 degrees F
- 1 large red onion, chopped
- 4 large carrots, peeled and cut in one inch slices
- 4 small (or 3 large) russet potatoes, peeled and cut in 1 inch cubes
- 1 small cauliflower, cut in florets
- 1 medium eggplant, peeled and cut in one inch cubes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (or less to taste)
- 1/4 teaspoon sea salt
- 2 1/2 cups vegetable broth or vegetable boullion, plus more as needed
Savory and Sweet Short Pastry
By 1buttons
Put the flour and butter in a food processor and blitz to bread crumbs
- 1 cup/4 1/2oz/125g all-purpose flour
- 1 cup plus 1 tbsp/4 1/2oz/125g cake flour
- 9 tbsp/4 1/2oz/125g cold butter, cubed
- 2 egg yolks
- Large pinch of salt
- 1 to 4 tbsp water, if needed
- 1 cup/4 1/2oz/125g all-purpose flour
- 1 cup plus 1 tbsp/4 1/2oz/125g cake flour
- 9 tbsp/4 1/2oz/125g cold butter, cubed
- 2 egg yolks
- 2 tbsp superfine sugar
- Large pinch of salt
- 1 to 4 tbsp light cream or milk, if needed
Simple Red Mole with Meat and Fowl
By 1buttons
Prepare the chiles. Tear the chiles into flat pieces and toast them a few at a time on a griddle or heavy skillet o...
- 12 medium (about 6 ounces total)dried ancho chiles, stemmed and seeded
- 1/2 cuplard or vegetable oil
- 1 medium white onion, sliced
- 8 garlic cloves, peeled and halved
- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 4 large chicken breast halves (bone-in, skin on), about 2 1/2 to 3 pounds total
- 2 cloves
- 1/2 teaspoon black peppercorns
- A1-inchpiece of cinnamon stick, preferably Mexican canela
- 4 slices firm white bread, torn into small pieces
- Salt
- 1/4 cup cider vinegar
- 1/2 small (about 2 cups) fresh pineapple, cored, peeled and cut into 1-inch cubes
- 2 ripe, mediumplantains, peeled and cut into 1-inch pieces
- Sugar
Classic Italian Panini with Prosciutto and Fresh Mozzarella
By 1buttons
Elizabeth Karmel, Cooking Light MAY 2008
- 1 (12-ounce) loaf French bread, cut in half horizontally
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 1 cup (4 ounces) shredded fresh mozzarella cheese, divided
- 2 ounces very thin slices prosciutto
- 2 plum tomatoes, thinly sliced
- Cooking spray
Mexican Fiesta Casserole
By 1buttons
would make add a review 1 1/2 cups shredded reduced-fat Mexican cheese blend 1
- 2 teaspoons canola oil
- 1/2 pound lean ground turkey
- 1 cup finely chopped onions
- 1 cup finely chopped zucchini
- 1 envelope (1 1/4 ounces) low-sodium taco seasoning
- 2/3 cup frozen corn kernels
- 1 cup canned black beans, rinsed and drained
- 2 cups jarred salsa
- 8 (6-inch) corn tortillas
- 1 1/2 cups shredded reduced-fat Mexican cheese blend
- 1/4 cup sliced scallions (white and light green parts only)
- 1/2 cup fat-free sour cream (or use low-fat; optional), for serving
Potato Gnocchi
By 1buttons
Step 1 Put about two inches of water in a large pot fitted with a steamer basket and place pot over high heat
- 2 1/4 pounds russet potatoes (about 3 large)
- 1 large egg, lightly beaten
- Coarse salt
- 2 cups all-purpose flour, plus more for kneading and dusting
- Basil pesto
- Basil leaves, for garnish