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Recipes
Golden Pear Upside-Down Cake with Brandied Cream
By Chez_Alexander
CAKE: 1. Preheat oven to 350F
- 3/4 cup butter, softened, divided
- 1/2 cup packed brown sugar
- 4 medium or 3 large pears, cored, peeled, and sliced 1/2" thick
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2/3 cup milk
- 1 cup whipping cream
- 1 TBS Poire Williams or other pear brandy
- 2 tsp sugar
Sweet Potato & Mushroom Masala with Fresh Turmeric
By Chez_Alexander
From The Pantry, Seattle, WA
- 1 large orange sweet potato, cut into large chunks
- 2 TBS coconut oil
- 1 small onion, diced
- 1 tsp sea (or kosher) salt
- 1 TBS sambar masala
- 2 Serrano chiles, seeds removed, sliced thin
- 3 1/2 oz maitake mushrooms, cut or broken into bite-sized chunks
- 10 curry leaves
- 1 TBS grated fresh turmeric
- 1/2 cup chopped cilantro
- Juice of 1 lime
Absurdly Addictive Asparagus
By Chez_Alexander
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden
- 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1 tablespoon butter
- 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1-2 tablespoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
Creamy Four-Cheese Pasta with Spinach
By Chez_Alexander
1. Prepare pasta in a large stockpot according to package directions, omitting salt and fat
- 8 ounces uncooked pasta (such as rigatoni, penne, farfalle, or rotini)
- 1 tablespoon olive oil
- 8 cups baby spinach
- 1 tablespoon chopped garlic
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 1/2 cup ricotta cheese
- 1 ounce cream cheese, softened
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup finely grated Parmesan cheese
Cardamom-Coconut Creme Caramel
By Chez_Alexander
1. Lightly coat 8 (6-oz) custard cups or ramekins with cooking spray
- 1 cup sugar, divided (1/2 cup / 1/2 cup)
- 3 TBS water
- 2 cups whole milk
- 2 cups flaked sweetened coconut
- 3 green cardamom pods
- 1 cup cream
- 1/4 tsp salt
- 4 large eggs, lightly beaten
Goat Cheese Queso Dip
By Chez_Alexander
This tangy twist on fundido (from goat cheese) is perfect paired with crisp veggie chips, but you can also serve it...
- 1 (15.5-oz.) can unsalted cannellini beans, rinsed and drained
- 3 ounces goat cheese, crumbled (about 3/4 cup)
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons canola oil
- 3/4 cup finely chopped trimmed leek
- 1 tablespoon flour
- 1/2 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh chives
- 5 ounces vegetable chips or taro chips
Mixed Vegetable Salad With Lime Dressing
By Chez_Alexander
Using potatoes and green beans gives this gorgeous and healthy salad a salade niçoise feel, but you can use whatev...
- ¼ cup canola oil
- ¼ cup extra-virgin olive oil
- 3 tablespoons lime juice
- 1½ tablespoons finely chopped fresh cilantro
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cups mixed vegetables (steamed: sliced small red potatoes, carrots or beets, green beans, peas; raw: sliced radishes, cucumbers or tomatoes)
- 6 leaves romaine or leaf lettuce
- 1 small bunch watercress, large stems removed
- 1 hard-boiled large egg, sliced
- 1 thick slice red onion, broken into rings
- Crumbled Mexican queso fresco, feta or farmer's cheese for garnish
Creamy Chive Potatoes
By Chez_Alexander
1. Combine potatoes, cream, and butter in a large saucepan; season with salt
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1/2" cubes
- 1 1/2 cups cream
- 4 TBS butter
- Kosher salt
- 1/4 cup chopped fresh chives
Peach-Glazed Chops
By Chez_Alexander
1) In a blender, combine chopped peaches, lime juice, soy sauce, & Sriracha
- 2 medium peaches, coarsely chopped
- 1 medium lime, juiced (~2 TBS juice)
- 1/2 cup soy sauce
- 1 TBS Sriracha sauce
- 2 cloves garlic, crushed
- 4 center-cut pork chops, ~1" thick (4 oz each)
- 4 peaches, halved & pitted
- 1 TBS honey
- 1/2 bunch parsley or basil, coarsely chopped
Rosemary-Crusted Pork With Mushrooms
By Chez_Alexander
Feeding a crowd this season? This recipe’s a cinch to double—simply brown the pork in batches, then proceed as ...
- 1 pound pork tenderloin
- 2 tablespoons canola oil, divided
- 1 tablespoon chopped fresh rosemary
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 12 ounces mixed fresh mushrooms, stemmed and coarsely chopped (about 3 cups)
- 1 cup sliced leeks
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons butter, divided
- 3/4 cup uncooked instant polenta
- 2 tablespoons plus 2 tsp. shredded Parmesan cheese