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Penne Rigate Macaroni and Cheese Baked with Truffle Essence

Penne Rigate Macaroni and Cheese Baked with Truffle Essence

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1. Preheat oven to 350F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot

  • 3 TBS kosher salt
  • 8 oz penne rigate pasta, uncooked
  • 1 TBS black truffle oil
  • 2 TBS shallots, minced
  • 3 oz applewood smoked bacon, minced
  • 1 TBS garlic, minced
  • 2 TBS olive oil
  • 2 TBS flour
  • 1 1/2 cups heavy cream
  • 1 TBS minced basil
  • 1/4 tsp thyme
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 12 oz extra sharp white cheddar, shredded
  • 3 oz chopped pecan quarters
  • 4 oz smoked medium cheddar, shredded
4.4/5 (9 Votes)

Hakusai Asazuke (Quick-Pickled Napa Cabbage)

Hakusai Asazuke (Quick-Pickled Napa Cabbage)

By

From The Pantry, Seattle, WA

  • 1/2 head Napa cabbage
  • Kosher salt to taste
  • 1 dried red chile
  • 1 (3-inch) sheet kombu
  • 1/2 TBS rice vinegar
0/5 (0 Votes)

Golden Turkey Stock

Golden Turkey Stock

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1. Preheat oven to 400F. Arrange wings in large roasting pan

  • 4 1/2 lbs turkey wings, cut in half
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 6 fresh Italian parsley sprigs
  • 1 Bay leaf
  • 1/2 tsp thyme
  • 1/4 tsp whole black peppercorns
4.4/5 (14 Votes)

Blackberry Mascarpone Buttercream

Blackberry Mascarpone Buttercream

By

Have you noticed the abundance of berries in stores and the farmers markets lately? They’re practically everywher

  • 8 oz mascarpone cheese
  • 1/2 pint blackberries
  • 3 cups and 2 cups powdered sugar
  • 1 tsp and 1/2 tsp vanilla extract
  • 1/2 cup butter, softened
  • 2 tbsp milk
0/5 (0 Votes)

Spring Pea Pasta with Ricotta and Herbs

Spring Pea Pasta with Ricotta and Herbs

By

This one-pot primavera brings together seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas

  • 4 qt. water
  • 1/4 cup kosher salt
  • 8 ounces gemelli, penne, or other short pasta
  • 2 (8-oz.) pkg. sugar snap peas, trimmed and strings removed
  • 1 (13-oz.) pkg. frozen sweet peas, thawed
  • 1 cup ricotta cheese
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 2 tablespoons (1 oz.) salted butter
  • 2 tablespoons thinly sliced fresh chives
  • 2 tablespoons chopped fresh tarragon
4/5 (1 Votes)

The Lane Cake

The Lane Cake

By

More than 100 years ago, Emma Rylander Lane of Clayton, Alabama entered the annual baking competeition at the count...

  • CAKE LAYERS:
  • 2 1/4 cups sugar
  • 1 1/4 cups butter, softened
  • 8 large egg whites, at room temperature
  • 3 cups all-purpose soft-wheat flour (such as White Lily)
  • 4 teaspoons baking powder
  • 1 tablespoon vanilla extract
  • Shortening
  • PEACH FILLING:
  • Boiling water
  • 8 ounces dried peach halves
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 8 large egg yolks
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup chopped toasted pecans
  • 1/2 cup bourbon
  • 2 teaspoons vanilla extract
  • PEACH SCHNAPPS FROSTING:
  • 2 large egg whites
  • 1 1/2 cups sugar
  • 1/2 cup peach schnapps
  • 2 teaspoons light corn syrup
  • 1/8 teaspoon table salt
4.3/5 (8 Votes)

Pork Chops Scottadito

Pork Chops Scottadito

By

1. Place pork on a cutting board between 2 sheets of plastic wrap; pound meaty parts to 3/4-inch thickness

  • 2 (1-pound, 1-inch-thick) bone-in pork chops
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon coarsely ground green or black peppercorns
  • 1 garlic clove, finely chopped
  • Cooking spray
  • 2 teaspoons fresh lime juice
4/5 (3 Votes)

Tuna Melts with Avocado

Tuna Melts with Avocado

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This recipe is not for the average tuna melt—shallots, fresh lemon juice, avocado, and cherry tomatoes brighten u...

  • 2 1/2 tablespoons olive oil
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 (6 ounce) can solid white tuna in water, drained and flaked
  • 1 1/2 tablespoons fresh lemon juice
  • 1 ripe avocado
  • 1 cup cherry tomatoes, quartered
  • 8 slices swiss cheese
  • 2 (6 ounce) pieces French bread, halved lengthwise and toasted
4.5/5 (2 Votes)

Middle Eastern Chickpea Burgers

Middle Eastern Chickpea Burgers

By

Serve burgers on a slider bun with lettuce, crisp radish slices, and mayonnaise

  • 1 (8 oz) red potato
  • 3 TBS olive oil, divided (1 TBS / 2 TBS)
  • 1 tsp minced garlic
  • 1 (15.5 oz) can chickpeas, rinsed, drained, and divided (3 TBS / rest of can)
  • 1 TBS fresh parsley, chopped
  • Kosher salt and black pepper
  • 1/2 tsp grated lemon rind
  • 1/2 tsp smoked paprika
  • 2 large egg whites, lightly beaten
4.6/5 (7 Votes)

Glazed Sweet Potatoes with Maple Gastrique

Glazed Sweet Potatoes with Maple Gastrique

By

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday

  • 2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds
  • 2 1/2 teaspoons kosher salt, divided
  • 6 tablespoons maple syrup
  • 6 tablespoons white balsamic vinegar
  • 2 1/2 tablespoons butter
  • 3/8 teaspoon black pepper
  • Cooking spray
  • 1 tablespoon chopped fresh marjoram leaves
4.3/5 (3 Votes)