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Recipes
Salmon Croquettes
By 1buttons
Ann Taylor Pittman, Cooking Light JANUARY 2010
- 1/4 cup organic canola mayonnaise (such as Spectrum), divided
- 4 teaspoons fresh lemon juice, divided
- 2 1/2 teaspoons Dijon mustard, divided
- 1/4 cup finely chopped green onions
- 2 tablespoons minced red bell pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 (6-ounce) packages skinless, boneless pink salmon
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon canola oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped capers
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
Michael Symon's Pierogi
By 1buttons
1 Egg 3/4 cup Sour Cream 8 tablespoon Unsalted Butter (softened) 1 tablespoon Fresh Chives (chopped) 1 teaspoon Kos...
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Croque Monsieur
By 1buttons
Directions Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Carla Hall's Chocolate Lava Cake
By 1buttons
12 ounce Bittersweet Chocolate 1 1/2 cup Butter In a small, heavy bottomed saucepan, melt chocolate and butt...
- 12 ounce Bittersweet Chocolate
- 1 1/2 cup Butter
- 9 Large eggs
- 2 cup Sugar
- 2 tablespoon Vanilla extract
- 3/4 cup Flour
- 1 teaspoon Salt
- 8 Chocolate truffles (desired flavor)
- butter for ramekins
- flour for ramekins
- cocoa powder for ramekins
- powdered sugar for garnish
Ultimate Shepherd's Pie
By 1buttons
Directions Boil the mashed potatoes in salted water for 30 minutes
- 3 3 3 lb. potatoes, peeled and quartered
- 1 1 1 Tbs. salt
- 1 1 1 C. milk, warm
- 1/4 1/4 1/4 stick butter, room temperature
- 1/4 1/4 1/4 C. sour cream
- 1 1 1 Tbs. vegetable oil
- 2 2 2 lbs. boneless chuck steak, cubed
- 2 2 2 garlic cloves, chopped
- 1 1 1 C. onion, chopped
- 2 2 2 bay leaves
- salt
- pepper
- 2 2 2 Tbs. flour
- 2 2 2 C. canned beef broth
- 1 8-oz. 1 8-oz. 8-oz. can chopped tomatoes
- 3 3 3 stalks celery, chopped
- 3 3 3 carrots, chopped
- 1/2 1/2 1/2 onion, chopped
- 2 2 2 C. frozen peas, thawed
- 2 2 2 C. pearl onions, thawed
- 3 3 3 Tbs. parsley
Mario Batali's Green Chile Pork Tamales
By 1buttons
A classic combination of flavors, the succulent pork is complemented by the bright, acidic tomatillos and spicy jal...
- FILLING:
- 4 tablespoons olive oil
- 4 poblano peppers
- 2 jalapeño peppers
- 1 pound tomatillos, halved
- 1 bunch Cilantro (chopped and divided)
- 3 pounds boneless pork butt, cut into 2-inch pieces
- 1 yellow onion, diced
- 6 cloves garlic, sliced
- 2 tablespoons cumin
- 1 bottle ale
- 3 cups chicken stock
- Salt, to taste
- Lime wedges for serving
- MASA:
- 1/2 cup lard
- Salt, to taste
- 2 cups masa harina
- 1 cup chicken stock
- Corn husks, rinsed and soaked for 2 hours in warm water
Stuffed Pork Crown Roast with Apricot Glaze
By 1buttons
For the Stuffing: Preheat oven to 350°F
- 10-12 pound pork loin (about 18-20 ribs), bones frenched, membrane between the rib bones slit
- olive oil
- kosher salt and freshly ground black pepper
- 8 ounces dried apricots
- water
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 jalapeno, seeded and minced
- 2 cups orange juice
- 8 ounces brussels sprouts
- 8 ounces bacon, thick cut bacon, 1/2" slices
- 1 yellow onion, diced
- 4 cups sourdough bread, crusts removed, 1" cubes
- 1 cup walnuts, toasted and chopped
- 1/2 cup chicken stock
Fallen Leek Soufflé with Parmesan & Prosciutto Fondue
By 1buttons
1 Butter Parmigiano-Reggiano Flour Black Pepper For Leek Soufflé: Preheat oven to 350°F
- Leek Souffle
- 1 Leek (whites & light green part thinly sliced)
- 2 Garlic Cloves (minced)
- 4 tablespoons Unsalted Butter
- 4 tablespoons Flour
- 1 1/2 cups Milk
- Freshly Grated Nutmeg
- 1/2 cup Freshly Grated Parmigiano-Reggiano
- 6 Eggs (yolks and whites separated)
- 1 teaspoon Cream of Tartar
- Salt
- Freshly Ground Black Pepper
- Fondue
- 1 1/2 cups Heavy Cream
- 3/4 cup Freshly Grated Parmigiano-Reggiano
- 3/4 cup Grated Fontina Cheese
- Salt
- Freshly Ground Black Pepper
- Frico
- 2 cups Freshly Grated Parmigiano-Reggiano
- 4 slices Prosciutto (thinly sliced)
- 1/4 teaspoon Cayenne Pepper
- Pinch Freshly Grated Nutmeg
- Crispy Leeks
- 2 Leeks (thinly sliced)
- Olive Oil
- Salt
Orange Cream
By 1buttons
Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil
- 1 1/2 cups milk
- 1 teaspoon grated orange zest (1 orange)
- 5 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 2 tablespoons sifted cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Grand Marnier liqueur
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
Spinach and Ricotta Gnudi with Sage Butter
By 1buttons
Fit a large pot with a steamer insert
- 1 pound fresh spinach, large stems removed, washed well
- 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
- 3/4 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for serving
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- 2 large egg yolks, lightly beaten
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup plus 2 tablespoon all-purpose flour
- Semolina, for dusting
- 4 tablespoons (1/2 stick) unsalted butter
- 8 to 10 leaves coarsely chopped fresh sage, plus about 8 whole leaves