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Recipes
Individual Mushroom Potpies with Parker House Crust
By danyell923
Preheat the oven to 400°
- 1 large baking potato, cut into 1/2-inch dice
- One 1 1/2-pound butternut squash, neck only, cut into 3/4-inch dice (about 2 cups)
- 1 cup frozen pearl onions, thawed
- 2 carrots, thinly sliced
- 1 stick unsalted butter, melted
- Salt
- Freshly ground pepper
- 1 large onion, diced
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 1/2 pounds mixed mushrooms, such as shiitake and cremini, stemmed and thinly sliced (8 cups)
- 1/2 cup Marsala
- 1/2 cup all-purpose flour
- 6 cups Rich Mushroom Stock or vegetable stock
- Parker House Roll Dough
Spring Vegetable Risotto with Poached Eggs
By danyell923
Recipes & Menus | recipes Spring Vegetable Risotto with Poached Eggs Risotto only sounds intimidating—if you ca...
- 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods)
- Kosher salt
- 1 tablespoon distilled white vinegar
- 6 large eggs
- 8 cups low-sodium chicken broth
- 2 tablespoons unsalted butter, divided
- 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
- 2 tablespoon olive oil
- 2 large leeks, whites and pale greens only, chopped
- 1 fennel bulb, chopped
- 4 garlic cloves, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 1 bunch flat-leaf spinach, trimmed, leaves torn
- 2 tablespoons crème fraîche or sour cream
- 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
- 1/4 cup chopped fresh chives plus more for serving
- Freshly ground black pepper
Coq au Riesling
By danyell923
Preheat the oven to 300°
- 4 pounds chicken legs, split
- Kosher salt
- Freshly ground pepper
- 1/4 cup canola oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 medium shallots, chopped
- 1 1/2 cups dry Riesling
- 1 1/2 cups chicken stock
- 4 thyme sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 pound mixed mushrooms, sliced
- 1/2 cup crème fraîche
- 2 teaspoons fresh lemon juice
- Finely chopped tarragon, for garnish
Key Lime Cupcakes
By danyell923
Directions Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a smal...
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1/4 cup fresh Key lime juice (from about 8 Key limes)
- 2 teaspoons cornstarch
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon grated Key lime zest (from about 2 Key limes)
- Pinch of salt
- 12 chocolate wafer cookies
- 12 tablespoons unsalted butter, at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon grated Key lime zest
- 2 tablespoons fresh Key lime juice (from about 4 Key limes)
- 1/3 cup buttermilk
- 1 stick unsalted butter, at room temperature
- 3 1/4 cups confectioners' sugar
- 1/4 cup sour cream
- 1 tablespoon fresh Key lime juice
- Pinch of salt
- Key lime slices and grated zest, for topping
Rosemary-Pepper Beef Rib Roast with Porcini Jus
By danyell923
"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz
- 1/4 cup coarsely chopped fresh rosemary
- 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
- 3 tablespoons vegetable oil
- One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
- Salt
- 3 tablespoons unsalted butter
- 1 medium shallot, very finely chopped
- 2 large garlic cloves, thinly sliced
- 1/4 cup dry red wine
- 1 quart beef stock or broth
- 1/4 cup sherry vinegar
- 4 thyme sprigs
- 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender
Beef Stroganoff
By danyell923
Cut beef in 1/4-inch by 3-inch strips
- * 1-pound sirloin steak
- 2 * 2 tablespoons vegetable oil
- 1 * 1 (4-ounce) can mushrooms, drained
- 1 * 1 envelope dry onion soup mix
- 2 * 2 cups warm water
- 3 * 3 cups uncooked noodles
- 1 * 1 (10 1/2-ounce) can condensed cream of mushroom soup
- 1 * 1 cup sour cream
Shrimp and Herb Risotto
By danyell923
Directions In a 6-quart pressure cooker, melt 1 tablespoon butter over medium
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio or Carnaroli rice
- 4 cups chicken broth, divided
- Salt and pepper
- 1 pound large shrimp (31 to 35), peeled and deveined
- 1/2 cup grated Parmesan (2 ounces)
- 3 tablespoons chopped fresh parsley, plus more for serving
- 3 tablespoons chopped fresh basil leaves, plus more for serving
Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing
By danyell923
Preheat the oven to 325°
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 tablespoons snipped chives
- 1 teaspoon apple cider vinegar
- Salt
- Freshly ground pepper
- 1 pound thick-sliced bacon
- 1/4 cup light brown sugar
- 1/2 teaspoon cayenne pepper
- 3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs
- Extra-virgin olive oil, for brushing
- 4 large ripe peaches, cut into 1/2-inch wedges
Chorizo and White Bean Stew
By danyell923
Recipes & Menus | recipes Chorizo and White Bean Stew If you can't find fresh chorizo, use any fresh sausage
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1 pound fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
- Smoked paprika (optional)
Cheesy Mushroom Pappardelle
By danyell923
Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat
- Kosher salt
- 2 tablespoons unsalted butter
- 4 ounces deli ham or pancetta, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Freshly ground pepper
- 12 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 8.8-ounce package pappardelle pasta
- 1/2 cup grated havarti cheese (about 2 ounces)
- 2 tablespoons chopped fresh parsley
- 6 tablespoons grated parmesan cheese (about 3 ounces)
- Preheat the broiler. Bring a large pot of salted water to a boil.