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Recipes
Double-Baked Three-Cheese Soufflés
By MooK
Preheat the oven to 350°
- 4 tablespoons unsalted butter, plus more for the ramekins
- 1/4 cup all-purpose flour, plus more for the ramekins
- 1 cup milk
- 2 1/2 cups heavy cream
- 4 ounces mild goat cheese, crumbled
- 10 large egg yolks, lightly beaten
- 2 ounces Roquefort cheese, crumbled
- 1 1/2 cups freshly grated Gruyère cheese (4 ounces)
- Salt
- Freshly ground white pepper
- 8 large egg whites
Polenta with Port-Poached Quince and Blue Cheese
By MooK
Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat
- 1 cup apple juice
- 1 cup tawny port
- 1/4 cup sugar
- 1 rosemary sprig
- 1 cup chopped cored peeled quince (about 1 medium quince) ***mango subsitutes but just don't cook**
- Cooking spray
- 1 (16-ounce) tube of polenta, cut into 14 (1/2-inch) slices
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup (about 1 1/2 ounces) crumbled blue cheese
Frittata With Bacon, Corn, and Gruyère
By MooK
Adjust oven rack to 4 inches below broiler and preheat broiler to high
- 8 large eggs
- 1/4 cup (60ml) whole milk or half and half
- 5 ounces (140g) cubed Gruyère cheese, divided (see note above)
- Kosher salt and freshly ground black pepper
- 1 teaspoon (5ml) olive oil
- 4 slices thick-cut bacon (about 5 ounces; 140g), diced
- 1 1/2 cups (225g) fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)
- 5 scallions, roughly chopped
- 1 jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)
Sweet Potato Risotto
By MooK
1. Heat the oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- kosher salt and black pepper
- 2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
- 2 cloves garlic, chopped
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan (2 ounces)
- 2 teaspoons chopped fresh oregano
Caramelized Onion and Apple Tarts with Gruyere and Thyme
By MooK
In a large fry pan over medium heat, warm the oil
- 2 Tbs. vegetable oil
- 1 1/2 lb. yellow onions, halved and thinly sliced
- 1 tsp. kosher salt, plus more, to taste
- 2 Tbs. unsalted butter
- 1 lb. tart apples, peeled and sliced 1/8 inch thick
- 1 tsp. sugar
- 1 1/2 oz. aged Gruyère cheese, coarsely grated
- 2 Tbs. minced fresh chives
- 1 tsp. chopped fresh thyme
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 1 package (1 lb.) frozen puff pastry dough, thawed
- 1 egg, beaten with 2 Tbs. water
Honey Roasted Sweet Potato Risotto
By MooK
Peel sweet potatoes and cut into bite sized chunks
- 6 T butter
- 1 T preminced garlic
- 1/2 of an onion, minced
- 2 T fresh sage, minced
- 2 sweet potatoes
- 2 T honey
- 1 1/2 cups arborio rice
- 1 cup sauvignon blanc wine
- 4 1/2 cups chicken broth {use vegetable broth to make this truly vegetarian}
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Chocolate Skillet Cake Ice Cream Sundae
By MooK
Preheat the oven to 350 degrees F
- Cake Ingredients:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 cup sugar
- dash salt
- 1/4 cup (1/2 stick) butter
- 1/4 cup vegetable oil
- 2 tablespoons cocoa powder
- 1/2 cup water
- 1/4 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla
- .
- Frosting Ingredients:
- 1/4 cup (1/2 stick) butter
- 2 tablespoons cocoa
- 3-4 tablespoons milk (as needed for consistency)
- 1/2 cup pecans, chopped
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- ice cream (for serving)
- caramel sauce (for serving)
- whipped cream (for serving)
Grilled Beef Ribs with Sweet and Sticky BBQ Sauce
By MooK
Combine first 7 ingredients in large deep saucepan
- 3 1/2 cups ketchup
- 1 cup honey
- 1 8-ounce can crushed pineapple in juice
- 2 1/4 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried crushed red pepper
- 3 racks beef back ribs (about 9 pounds total), each rack cut in half
- 2 1/2 cups coarsely chopped celery
- 1 onion, halved lengthwise
- 1 1/2 cups coarsely chopped carrots
- 2 whole bay leaves
- 10 whole black peppercorns
- 1 tablespoon salt
Creamy Queso With Chorizo
By MooK
Heat oil in a large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 6 ounces fresh chorizo, casings removed
- 2 1/2 cups half-and-half
- 8 ounces Velveeta cheese, cut into cubes
- 8 ounces Monterey Jack cheese, grated
- 8 ounces sharp cheddar, grated
- 2 tablespoons chopped canned chipotle chiles in adobo
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon ancho chile powder
- 3/4 teaspoon chipotle chile powder
- 2 ounces crumbled Cotija cheese or queso fresco
Pan-Roasted Chicken Breasts With White Wine and Fines Herbes Pan Sauce
By MooK
Adjust oven rack to center position and preheat oven to 450°F
- 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1/2 cup dry white wine
- 1/2 cup homemade or store-bought low-sodium chicken stock
- 1 1/2 teaspoons powdered gelatin
- 1 small shallot, minced (about 1 tablespoon)
- 1 medium clove garlic, minced (about 1 teaspoon)
- 2 tablespoons unsalted butter
- 2 teaspoons soy sauce
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh tarragon leaves
- 1 tablespoon minced fresh chervil (optional)