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Recipes
POTATO, SAUSAGE AND SPINACH BREAKFAST CASSEROLE
By jgroeneveld
"Hash browns serve as the bottom crust in this multi-layered marvel
- 16 large eggs
- 1 1/4 cups heavy cream
- 1 1/2 teaspoons kosher salt plus more
- 3/4 teaspoon freshly ground black pepper plus more
- 5 tablespoons unsalted butter, divided
- 12 ounces fresh breakfast sausage links
- 2 cups sliced leeks, white and pale-green parts only
- 2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
- 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
- 1 1/2 cups (4 ounces) grated Gruyere
- 1/2 cup (1 1/2 ounces) grated Parmesan
Stecca * stick or small baguette
By jgroeneveld
Great for as sandwich bread- (olive oil, arugula, asiago cheese with prosciutto di parma
- 3 cups bread flour
- 1/2 tsp table salt
- 3/4 tsp sugar
- 1/4 tsp yeast
- 1 1/2 cups cool water (55 to 65 degrees F)
- additional flour for dusting
- 1/4 cup extra-virgin olive oil
- 3/4 tsp coarse sea salt
Baked Mushroom Crostini
By jgroeneveld
Preheat the oven to 400 degrees
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 3 GARLIC CLOVES, CRUSHED AND PEELED
- 1 POUND MIXED FRESH MUSHROOMS, SLICED (CREMINI, BUTTON, SHIITAKE, OYSTER, CHANTERELLE)
- 4 FRESH SAGE LEAVES, CHOPPED
- 1/2 TEASPOON KOSHER SALT
- 2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
- 8 SLICES COUNTRY BREAD, VERY LIGHTLY TOASTED
- 1 CUP GRATED ITALIAN FONTINA
- 1/2 CUP FRESHLY GRATED GRANA PADANO
Snickerdoodles
By jgroeneveld
They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want...
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups Gold Medal™ all-purpose or unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Shepard's Pie
By jgroeneveld
Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes
- 3 large Idaho potatoes, peeled and cubed
- Coarse salt
- 2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
- 1/4 lb smoky bacon
- 1 1/3 lb ground chop meant
- 1 1/2 tsp paprika,
- 1 1/2 tsp cumin
- Coarse black pepper
- 2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 ribs celery from the heart, chopped
- 1 small red bell pepper, seeded and chopped
- 2 cups frozen peas
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream, divided
- 3 tablespoons butter
- 1 large egg, beaten
- 10 to 12 blades fresh chives, chopped or snipped
Ciabatta bread
By jgroeneveld
Great everyday bread that we like to put on the table with our homemade sauce and fresh pasta dish on Sunday aftern...
- 3 cups bread flour
- 1 1/4 tsp table salt
- 1/4 tsp yeast
- 1 1/2 cups cool water (55 to 65 degrees F)
- additional flour for dusting
Scones with Fruit
By jgroeneveld
Great simple recipe for a delicious scone
- Ingredients
- 4 cups all-purpose flour
- 8 tablespoons sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 eggs
- 3/4 cup plus 2 tablespoons milk, divided
- 1-1/2 cups fresh or frozen blueberries
Blue Cheese Wing recipe
By jgroeneveld
Solid- really good and simple
- 3/4 cup sour cream
- 1 cup mayonaise
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp mustard powder
- 1 tsp worchestshire sauce
- 1/2 cup crumbled blue cheese
Seared Scallop Gemelli with Asparagus, Snap Peas, and Pecorino
By jgroeneveld
The twisted shape of the gemelli makes it the perfect pairing for the chunky vegetables and scallops in this seafoo
- 8 ounces gemelli
- 2 ounces pancetta, chopped
- 3 tablespoons extra virgin olive oil, divided $
- 1 sweet onion, chopped $
- 4 garlic cloves, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces $
- 8 ounces sugar snap peas
- 1/3 cup dry vermouth
- 2 tablespoons chopped fresh tarragon
- 1 pound sea scallops $
- 1/2 teaspoon salt, divided $
- 1/4 teaspoon black pepper, divided
- 2 tablespoons unsalted butter $
- 3/4 cup freshly grated Pecorino Romano cheese
Chocolate Cake (Moist)
By jgroeneveld
definitely one of the most moist chocolate cakes - use a basic vanilla frosting or which ever you prefer
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup baking cocoa
- 2 cups sugar
- 1 cup canola oil
- 1 cup brewed coffee
- 1 cup whole mil
- 1 tsp vanilla
- 2 large eggs, room temperature