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Recipes
Mixed Mushroom and Tarragon Gravy
By Chez_Alexander
1. Place dried porcini in bowl
- 2 oz dried porcini mushrooms
- 2 cups boiling water
- 1/4 cup butter
- 1 large shallot, chopped
- 3 large garlic cloves, chopped
- 1/2 lb fresh baby bella mushrooms, stemmed, caps sliced
- 1/2 lb fresh shitake mushrooms, stemmed, caps sliced
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 1 cup dry vermouth or dry white wine
- 4 1/4 cups chicken stock, divided (4 cups / 1/4 cup)
- 1/2 cup creme fraiche
- 5 tsp cornstarch
- 1 1/2 tsp chopped tarragon
Green Beans with Dried Cranberries & Hazelnuts
By Chez_Alexander
1. Preheat oven to 350°. 2
- 2/3 cup hazelnuts
- 12 cups water
- 1 1/2 pounds green beans, trimmed
- 3 tablespoons hazelnut oil
- 1/3 cup thinly sliced shallots
- 2/3 cup dried cranberries
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Parmesan-Coated Potato Wedges
By Chez_Alexander
Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmes...
- 1.5 ounces flour (about 1/3 cup)
- 3/4 teaspoon kosher salt
- 3 large egg whites
- 1 tablespoon water
- 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/2 cup panko (Japanese breadcrumbs), finely crushed
- 2 (8-ounce) baking potatoes, each cut lengthwise into 8 wedges
- 2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges
Stir-Fried Shrimp with Spicy Orange Sauce
By Chez_Alexander
Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine
- 1 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon cornstarch
- 1/4 cup fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile paste with garlic (such as sambal oelek)
- 2 tablespoons canola oil
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves, minced
- 1/3 cup chopped green onions
Squash Ribbon Pasta with Herb Cream Sauce
By Chez_Alexander
1. Shave squashes into thin strips using a vegetable peeler; place in a colander
- 1 medium zucchini (about 8 ounces)
- 1 medium summer squash (about 8 ounces)
- 8 ounces uncooked fettuccine
- 1/2 cup thinly sliced red onion
- 1 cup milk
- 1 1/2 tablespoons flour
- 1/3 cup heavy cream
- 1/2 cup chopped fresh tarragon, basil, or parsley
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Butter Rum Pound Cake
By Chez_Alexander
Dense and delicious coconut pound cake with a sweet butter rum glaze drizzled on top
- CAKE:
- Cooking spray
- 2 tablespoons flour
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup spiced rum
- GLAZE:
- 1 cup powdered sugar
- 1 1/2 tablespoons spiced rum
Grilled Chicken and Romaine with Caper Dressing
By Chez_Alexander
1. Preheat grill. 2. Puree vinegar and next 4 ingredients in small food processor until almost smooth
- 3 TBS sherry wine vinegar
- 1/2 cup olive oil
- 1/4 cup minced shallots
- 2 TBS drained capers
- 1 TBS Dijon mustard
- 4 (4 oz) skinless, boneless chicken breasts
- 2 hearts of romaine lettuce, halved lengthwise, core left intact
- Shaved Manchego or Parmesan cheese
Lemon-Caper Parmesan Potato Salad Bites
By Chez_Alexander
Turn "jacket potatoes" into irresistible potato salad bites
- 12 small red potatoes, halved (about 1 1/4 pounds)
- 2 teaspoons olive oil
- 1/2 cup light sour cream
- 2 tablespoons minced fresh chives, divided
- 2 tablespoons butter, melted
- 2 tablespoons finely chopped drained capers
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
Steamed Salmon & Corn with Dill Yogurt
By Chez_Alexander
1. Prepare a steamer with 2 stackable bamboo baskets in a large Dutch oven
- 4 (6-oz.) skin-on salmon fillets
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 8 ounces trimmed haricots verts (French green beans)
- 2 ears fresh corn, shucked and halved crosswise
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
- 1 tablespoon water
Lime Shortbread Cookies with White Chocolate & Almonds
By Chez_Alexander
1. Preheat oven to 325°F
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons finely grated lime peel, divided
- 1 teaspoon vanilla extract
- 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1/2 cup chopped toasted almonds