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Recipes
Braised Chicken with Potatoes, Carrots, Mushrooms and Peas
By lorik
Recipe adapted from "Heart & Soul in the Kitchen," by Jacques Pépin
- 5 ounces thick-cut bacon, cut into 1/4-inch batons
- 1 tablespoon canola oil
- 4 chicken legs (about 2 1/4 pounds)—skins removed, drumstick and thighs separated, patted dry
- Kosher salt, to taste
- 3 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 1/2 cups water
- 1/2 pound baby red potatoes
- 8 pearl onions, peeled
- 3 large carrots, cut into 2-inch pieces
- 2 garlic cloves, smashed and finely minced
- 5 thyme sprigs
- Freshly ground black pepper, to taste
- 1/4 pound cremini mushrooms, halved or quartered if large
- 1 cup frozen baby peas, thawed
- 2 tablespoons roughly chopped flat-leaf parsley, for garnish
- Crusty bread, for serving
Baked Cheese Drops
By lorik
Preheat oven to 450 degrees F
- 1 cup biscuit baking mix
- 1/2 cup (2 ounces) shredded Monterey Jack-pepper cheese
- 1/4 cup salsa
- 1/3 cup beer
La Vina Cheesecake
By lorik
1. Preheat the oven to 400°F (200°C)
- 1 3/4 1 3/4 3/4 cups (350 g) sugar
- 2 1/4 2 1/4 1/4 pounds (1 kg) cream cheese, at room temperature
- 1/4 1/4 1/4 teaspoon kosher salt
- 5 5 5 large eggs
- 2 2 2 cups (480 mL) heavy cream
- 1/4 1/4 1/4 cup (30 g) all-purpose flour
Pimento Cheese Hushpuppies
By lorik
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper
- For the Pimento Cheese:
- 3 ⁄4 cup grated sharp yellow cheddar, at room temperature
- 1 whole pickled jalapeño, minced
- 1 ⁄2 6-oz. jar pimentos, drained and chopped
- pinches Kosher salt
- pinches white or black pepper
- pinches ground cayenne
- 3 tbsp. mayonnaise
- Instructions:
- In a medium bowl, combine all ingredients. Chill slightly before serving.
- For the Hushpuppies:
- 3 ⁄4 cup plus 2 Tbsp. cornmeal
- 1 ⁄2 cup plus 1 Tbsp. all-purpose flour
- 2 1⁄2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. sugar
- 2 tsp. Kosher salt
- 1 ⁄2 tsp. black pepper
- 3 oz. beer
- 1 egg
- 1 ⁄4 cup minced scallions
- 1 1⁄2 oz. jarred pimentos, drained
- 2 tbsp. pimento cheese (recipe above)
- 1 ⁄3 cup aged shredded white cheddar
- 7 cups canola oil, for frying
Old Fashioned Coleslaw
By lorik
In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery seed, if desired, salt, and pepper; mix ...
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 tablespoon yellow mustard
- 2 teaspoons white vinegar
- 1/2 teaspoon celery seed (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16-ounce) package shredded coleslaw mix (see Note)
- 1 green bell pepper, diced (I prefer diced onion instead of bell pepper)
Souffle Basics
By lorik
From Food 52
- to shrimp or lobster (a treat!) are delicious too. Poultry possibilities include chicken, turkey, and best of all, game such as pheasant. Note that all these basic ingredients must be already cooked—a favorite way in France to use up leftovers.
- flé.
- es.
- )
Steak Teriyaki for Two
By lorik
Be sure to use unseasoned rice vinegar here
- 5 tablespoons packed light brown sugar
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1/4 teaspoon red pepper flakes
- 1 (1-pound) boneless strip steak, 1 inch thick, trimmed and halved crosswise
- pepper
- 2 teaspoons vegetable oil
- 2 scallions, sliced thin on bias
Mexican Tortilla Pizzas with Chorizo
By lorik
Preheat the oven to 400 degrees F
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed, crumbled
- 4 8 -inch flour tortillas
- 1 16 -ounce can refried beans
- 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
- 3 ounces mache lettuce or arugula
- 1/2 cup fresh cilantro
- 3 radishes, thinly sliced
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- Juice of 1 lime
- Kosher salt
- 1 avocado, diced
- 1/3 cup Mexican crema or sour cream
Mini Tartlets
By lorik
Spanakopita Tartlets: Warm one 10-ounce package thawed frozen creamed spinach as the label directs
- Spanakopita Tartlets
- 10 ounce package thawed frozen creamed spinach
- 1/2 cup crumbled feta
- 2 tsp chopped scallion
- 2 tsp chopped dill
- 30 frozen mini phyllo shells
- Chicken and Cheese Tartlets
- 2 cups diced cooked chicken
- 1 cup mayonnaise
- 1 cup diced dill Havarti
- 2 Tbsp grated parmesan
- 2 Tbsp lemon juice
- pinch of nutmeg
- 30 frozen mini phyllo shells
- chopped parsley and chive for garnish
Beurre Blanc
By lorik
This delicately flavored sauce is a good way to add richness to fish, shellfish, chicken, and vegetables
- 3 tablespoons dry white wine
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- Pinch salt
- 1 tablespoon heavy cream
- 8 tablespoons unsalted butter, cut into 8 pieces and chilled