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Recipes
Dried-Porcini-Mushroom Risotto with Goat Cheese
By danyell923
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor
- 1 cup dried porcini or other dried mushrooms (about 1 ounce)
- 3 cups hot water, more if needed
- 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups arborio rice
- 1 1/4 teaspoons salt
- 2 tablespoons butter
- 1/4 teaspoon fresh-ground black pepper
- 2 ounces mild goat cheese, such as Montrachet, crumbled
- Grated Parmesan, for serving
Crostini with Ricotta and Red-Onion Jam
By danyell923
Directions In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper
- 1 tablespoon unsalted butter
- 1 thinly sliced medium red onion
- 2 tablespoons sugar
- Salt and pepper
- 3 tablespoons dry red wine
- 2 teaspoons red-wine vinegar
- 1 1/2 cups whole-milk ricotta
- 20 crostini
Corn & Cheddar Souffles with Kale & Mushroom Salad
By danyell923
In a large bowl, whisk the oil, vinegar and mustard
- 3 tablespoons EVOO
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon or Creole mustard
- 8 ounces white mushrooms, thinly sliced
- 1 package (5 oz.) baby kale
- 4 tablespoons butter, plus 1 tsp. for greasing the ramekins
- 2 1/2 cups whole milk
- 1 1/4 cups frozen corn
- 3 scallions, chopped
- 3/4 cup yellow cornmeal
- 5 large eggs, separated, at room temperature
- 1 1/2 cups (packed) grated extra-sharp cheddar (5 oz.)
Curried Chicken Sandwich
By danyell923
Recipes & Menus | recipes Curried Chicken Sandwich Burgers aren't the only grilled things we want to eat with our...
- 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
- 1/4 recipe Curry Brine (click for recipe)
- 4 stalks celery, thinly sliced
- 1/2 small fennel bulb, thinly sliced
- 1 tablespoon plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon celery seeds
- 1 tablespoon mayonnaise plus more for serving
- Kosher salt, freshly ground pepper
- 4 large or 8 small slices country-style bread
- 1/4 cup olive oil
- 1/2 small red onion, thinly sliced
- 1/2 cup picked dill with tender stems
Andouille Mac & Cheese
By danyell923
Preheat the oven to 450°
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 garlic clove, minced
- 1/2 teaspoon finely chopped thyme
- Pinch of cayenne
- Pinch of freshly grated nutmeg
- Pinch of white pepper
- 1 1/2 cups shredded mild white cheddar (6 ounces)
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- Kosher salt
- Black pepper
- 3 tablespoons canola oil
- 1 cup panko
- 6 ounces andouille sausage, diced
- 3/4 cup finely diced red bell pepper
- 1/2 cup finely diced onion
- 1/4 cup thinly sliced scallions, plus more for garnish
- 1/4 cup finely chopped cilantro, plus leaves for garnish
- 1/4 cup finely chopped parsley
- 1 pound medium pasta shells
- Hot sauce
- Thinly sliced hot red chiles or jalapeños, for garnish
Tart With Spinach, Olives and Leeks
By danyell923
In a large saute pan, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 fat leeks (white and pale parts only), coarsely chopped and washed (2 cups)
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 8 ounces baby spinach, coarsely chopped
- Kosher salt and freshly ground pepper
- 1 15-ounce container ricotta cheese
- 3 large eggs
- 1 teaspoon fresh thyme leaves
- 1/2 cup halved pitted kalamata olives
- All-purpose flour, for rolling
- 1 sheet frozen puff pastry, thawed in the refrigerator
Pickled Vegetables
By danyell923
Recipes & Menus | recipes Pickled Vegetables These pickled vegetables bring a tart counterpoint to the rich pork
- 1 pound fresh (or frozen, thawed) pearl onions
- 3 cups white wine vinegar
- 1/4 cup sugar
- 1 1/2 tablespoons kosher salt plus more
- 10 whole black peppercorns
- 2 garlic cloves
- 1 bay leaf
- 1 sprig rosemary
- 2 bunches radishes, trimmed
- 2 bunches 1-inch-diameter baby beets, trimmed
- Olive oil (for drizzling)
- Freshly ground black pepper
- 1/2 cup coarsely chopped flat-leaf parsley
Chocolate Cherry Blondies
By danyell923
Directions Preheat oven to 350 degrees
- 2 2/3 cups all-purpose flour (spooned and leveled)
- 4 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup dried tart cherries
Ice Cream Eggnog
By danyell923
Directions In a blender, combine 1 quart ice cream, half-and-half, Bourbon, orange liqueur, and orange zest
- 1 1/2 quarts vanilla ice cream
- 1 3/4 cups half-and-half
- 3/4 cup Bourbon
- 1/4 cup orange liqueur, such as Cointreau
- 1 tablespoon grated orange zest
- Grated nutmeg
Hearts of Palm and Avocado Salad
By danyell923
In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsl...
- 1 cup yellow cherry tomatoes, halved
- 1/2 small sweet onion, cut into thin slivers
- Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
- 1 Hass avocado, cut into 1/2-inch pieces
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Salt
- Freshly ground pepper