MooK's profile page
Recipes
Sweet Potato and Sausage Soup
By MooK
Heat 2 tablespoons oil in heavy large pot over medium-high heat
- 3 tablespoons extra-virgin olive oil, divided
- 1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups low-salt chicken broth
- 1 9-ounce bag fresh spinach
Extra-Crispy Herb-Roasted New Potatoes
By MooK
Place potatoes in a large saucepan and cover with water
- 4 pounds new potatoes, scrubbed and rinsed
- 1/2 cup kosher salt
- 2 medium cloves garlic
- 2 tablespoons roughly chopped chives
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1 small shallot, thinly sliced
- 1/2 stick unsalted butter, cut into 1/4-inch slices
- Freshly ground black pepper
Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
By MooK
In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, a...
- 2/3 cup sour cream
- 1/3 cup buttermilk
- 2 tablespoons distilled white or apple cider vinegar
- 1 medium clove garlic, minced
- 1 bunch dill, chopped
- 1 bunch chives, chopped
- 1/3 cup packed parsley leaves and tender stems, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds baby waxy potatoes, such as baby red bliss and/or baby Yukon Golds
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon brown sugar
- Pinch cayenne pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola or vegetable oil
Ancho-Marinated Pork and Mango Skewers
By MooK
In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 ts...
- 1/4 cup fresh orange juice
- 2 Tbs. fresh lime juice
- 2 Tbs. canola oil; more for the grill
- 2 tsp. dark brown sugar
- 2 tsp. pure ancho chile powder
- 2 medium cloves garlic, minced
- Pinch crushed red pepper flakes
- Kosher salt
- 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
- 2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
- 8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
- 1 Tbs. chopped fresh cilantro
Golden Potato Pancakes
By MooK
With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl
- Ingredients
- 4 large Yukon Gold potatoes, peeled
- 1 medium onion, peeled
- lemon juice
- 1 Cup Bisquick
- 1 Cup milk
- 1 egg
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons chopped parsley or chives
- Freshly grated nutmeg
- Salt and pepper, to taste
- Applesauce
- Sour cream
- Optional: caviar, crème fraîche
Horseradish Potato Gratin
By MooK
1. Heat oven to 375° F. Butter a shallow 3-quart baking dish
- unsalted butter for the baking dish, at room temperature
- 3 cups heavy cream
- 1/4 cup prepared horseradish
- 1/4 teaspoon ground nutmeg
- kosher salt and black pepper
- 3 pounds russet potatoes (about 6), peeled and thinly sliced
Ricotta and Chocolate Chip Ice Cream Cones
By MooK
Recipe courtesy Giada De Laurentiis, 2008
- Ice Cream
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 12 sugar cones (recommended: Keebler)
- 2/3 cup chocolate-hazelnut spread
- 1/2 cup semisweet chocolate chips
- Special Equipment: a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-ounce ice cream scoop
- 1/2 cup water
- 1 cup sugar
Nonna's Lemon Ricotta Biscuits
By MooK
Recipe courtesy Giada De Laurentiis
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
Pink Lemonade Meringue Cheesecake
By MooK
Preheat oven to 325°F. Line an 8-inch springform pan with parchment paper, and grease parchment
- 8 ounces miniature pretzels (about 5 cups)
- 3/4 cup (6 oz.) unsalted butter, melted
- 1 cup, plus 3 Tbsp. granulated sugar, divided
- 2/3 cup prepared lemon curd
- 3 drops pink liquid food coloring, divided
- 19 ounces cream cheese, softened
- 3/4 cup pink lemonade drink mix (such as Country Time)
- 3 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 8 large egg whites
Mustard-And-Bacon-Crusted Chicken Bites With Bacon Aioli
By MooK
Roll chicken tenderloins in mustard powder
- Chicken bites
- 4 jumbo chicken tenderloins (about 10-12 ounces total)
- 1/2 cup mustard powder
- 1 teaspoon chopped flat-leaf Italian parsley
- 1/2 cup cooked and chopped bacon
- 2 cups panko breadcrumbs
- 6 eggs
- 1 cup canola oil
- Bacon aioli
- 1/2 cup mayonnaise
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon chopped garlic
- 4 bacon strips, cooked and roughly chopped