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Recipes
Roasted Garlic and Wild Mushroom Risotto
By pikassob
Preheat oven to 400 degrees
- 2 large heads of garlic (~20 cloves)
- 3/4 oz dried porcini mushrooms
- 1 cup chopped shallots
- 2 lbs. chopped fresh thyme or 2tsp dried
- 1/2 cup dry white wine
- 2 cups of thinly sliced fresh spinach leaves
- 4 tablespoons of olive oil
- 3/4 lb mixed fresh wild mushrooms sliced
- 1.5 arborio rice (or medium grained rice)
- 3.5 to 4 cups chicken broth
- 1/3 cup freshly grated parmesan cheese
Wild Mushroom Ragoût on Crispy Polenta & Comte Cheese
By pikassob
Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region
- Polenta
- 2 cups whole milk
- 2 cups low-salt chicken broth
- 1 bay leaf
- 1 cup polenta (coarse cornmeal)*
- 1/2 cup (packed) coarsely grated Comté cheese
- 2 tablespoons (1/4 stick) butter
- Mushroom Ragout
- 3 tbs butter, divided
- 4 tbs extra-virgin olive oil, divided
- 1 1/2 lb assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
- 1/4 cup finely chopped shallots
- 2 teaspoons balsamic vinegar
- 1/4 cup low-salt chicken broth
- 1/3 cup crème fraîche or whipping cream
- 1/3 cup chopped fresh parsley, divided
- 1/3 cup (packed) coarsely grated Comté cheese
Beef Bourguignon
By pikassob
Barefoot Contessa recipe
- For serving:
- 1 tablespoon good olive oil
- 8 oz. dry cured applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle dry red wine (Cote du Rhone, Pinot)
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 tsp fresh thyme leaves (1/2 teaspoon dried)
- 4 tbs unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 lb fresh mushrooms stems discarded, thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Anja's Famous Spinach and Artichoke Dip
By pikassob
This is a delicious hot appetizer that is easy to make and is great to bring to an hors d'oevres party
- 2 pkgs neufchatel cheese (cream cheese)
- 3/4 cup parmesan cheese
- 1 cup mozzarella cheese, shredded
- 4 tbs mayonnaise
- 1/4 cup skim milk
- 1 tsp minced garlic or garlic salt
- 2 pkgs frozen spinach, thawed and drained
- 12 oz drained artichoke hearts, cut into small pieces
- 1 slice of lemon or squirt of lemon juice
Crab Rangoon
By pikassob
Like crab rangoon wontons? You'll love this and so will your guests
- CRAB FILLING:
- 1/2 tablespoon butter
- 2 green onions, chopped
- 3 ounces cream cheese, cut into pieces
- 1/3 cup mayonnaise
- 4 ounces parmesan cheese, grated
- 1 tablespoon Old Bay seasoning
- 2 tablespoon lemon juice
- 1/2 teaspoon paprika
- 2/3 cup crab meat (canned is fine)
- WONTONS:
- 12 wonton wrappers
- 1/2 tablespoon melted butter
Japanese Shrimp Sauce
By pikassob
Can be used for basted on grilled shrimp or as a dipping sauce
- 1 cup mayonnaise
- 3 tbs white sugar
- 3 tbs rice vinegar
- 2 tbs melted butter
- 3/4 tsp paprika
- 3/8 tsp garlic powder
Hazelnut-Crusted Pork Chops With Morel Sauce
By pikassob
The hazelnuts, cream and morels here have a natural affinity for the taste and texture of a Chardonnay
- 1 1/2 ounces small dried morels (1 1/2 cups)
- 2 cups boiling water
- 1 cup hazelnuts (about 5 ounces)
- 1/2 cup all-purpose flour
- 2 large eggs
- Four 6- to 8-ounce pork rib chops, pounded 1/3 inch thick
- Salt and freshly ground pepper
- 1/4 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 2 large garlic cloves, thinly sliced
- 2 tablespoons Cognac or other brandy
- 3/4 cup heavy cream
Spicy Beef with Shrimp & Bok Choy
By pikassob
Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok cho...
- 1/4 cup Shao Hsing rice wine, (see Ingredient note)
- 1 1/2 tablespoons oyster-flavored sauce
- 2 tsp cornstarch
- 4 tsp canola oil, divided
- 3/4 lb sirloin steak, trimmed of fat, thinly sliced
- 1/4-1/2 teaspoon crushed red pepper
- 10 raw shrimp, peeled, deveined and chopped
- 1 lb bok choy, preferably baby, trimmed and sliced
Andalusian Pork Rolls
By pikassob
A delicious tapa that is called flamenquines in Spanish
- 2 tablespoons minced fresh parsley
- 2 garlic cloves, minced
- 6 1/2-inch-thick boneless pork loin chops (3 oz ea)
- 6 thin slices serrano ham or prosciutto (about 2 oz)
- 2 large eggs, lightly beaten with 2 teaspoons milk
- 2 large eggs, lightly beaten with 2 teaspoons mi
- 1 cup (about) plain dried bread crumbs
- olive oil (frying)
Prosciutto, Pear, and Blue Cheese Sandwich
By pikassob
1. Preheat broiler. 2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted
- 8 slices 100% multigrain bread
- 1 tablespoon butter, softened
- 3 cups arugula
- 1 medium shallot, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1 ripe pear, cored and thinly sliced
- 2 ounces blue cheese, sliced