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Recipes
Parsnip Puree
By chelseausm
Put parsnips in pot, season with salt and cover with water
- 1 pound parsnips, peeled and sliced
- Salt
- 2 cups heavy cream
- 2 sprigs fresh thyme
- 1 head garlic, cut in 1/2 horizontally
- 4 ounces unsalted butter or extra-virgin olive oil
- Freshly ground black pepper
White Chocolate Mousse Cups
By chelseausm
In a microwave, melt semisweet chocolate and shortening
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon shortening
- 1-1/2 cups heavy whipping cream, divided
- 6 ounces white baking chocolate. chopped
- 1/3 cup confectioners' sugar
- 2 teaspoons vanilla extract
Pizza Dough Crust- Mixer
By chelseausm
Original recipe makes 1 -12 to 16 inch crust
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon white sugar
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
herbed summer squash and potato torte
By chelseausm
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans
- 1 bunch green onions, thinly sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
- 6 teaspoons olive oil
Roasted Carrots
By chelseausm
1) Preheat the oven to 400 degrees F
- 12 carrots
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons minced fresh dill or 2 tablespoons parsley
The Ultimate Beef Wellington
By chelseausm
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Roasted Fingerling Potatoes
- Warm Wilted Winter Greens, recipe follows
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
- 2 pints fingerling potatoes
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh sage
- 3 sprigs fresh thyme
- 6 cloves garlic, left unpeeled
- 3 tablespoons extra-virgin olive oil, plus for sheet pan
- Salt and pepper
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 1/2 pint walnuts, for garnish
- 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
- 1 tablespoon grainy mustard
- Extra-virgin olive oil
- 1/2 cup pomegranate seeds, for garnish
- Parmesan shavings, for garnish
- 1 shallot, chopped, for garnish
Choco-Scotch Clusters Recipe
By chelseausm
Melt chocolate, butterscotch morsels, and peanut butter together in top section of a double boiler over hot but not...
- 1 (6-ounce) package semi-sweet chocolate morsels
- 1 (6-ounce) package butterscotch morsels
- 2 Tablespoons peanut butter
- 4 cups Kellogg's Rice Krispies cereal
Lentil Shepherd's Pie
By chelseausm
Component Prep 1.Place lentils in a medium pot and cover with an inch of cold water
- ◦1 cup lentils, green or French, rinsed
- ◦2 lbs potatoes or sweet potato (I used 3 large potatoes and 1 sweet potato)
- ◦2 Tablespoons butter
- ◦1/4 cup milk
- ◦1 teaspoon olive oil
- ◦1 small onion, finely chopped
- ◦1/2 teaspoon ground cumin
- ◦1/2 teaspoon dried thyme
- ◦1 teaspooon apple cider vinegar
- ◦1 Tablespoon ketchup
- ◦5 drops Tabasco sauce
- ◦1 cup frozen sweet corn
- ◦Salt and pepper
Blue Cheese and Bacon Mac n' Cheese
By chelseausm
Preheat the oven to 400 degrees F
- 4 ounces thick-sliced bacon
- Vegetable oil
- Kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyere cheese, grated
- 3 ounces extra-sharp Cheddar, grated
- 2 ounces blue cheese, such as Roquefort, crumbled
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- crutons to cover the top
- 2 tablespoons freshly chopped basil leaves
Tomato, Squash, and Red Pepper Gratin
By chelseausm
Sidney Fry, MS, RD, Cooking Light AUGUST 2012
- 5 teaspoons olive oil, divided
- 2 cups chopped red onion
- 1 1/2 cups chopped red bell pepper
- 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
- 1 tablespoon minced garlic
- 1/2 cup cooked quinoa
- 1/2 cup thinly sliced fresh basil, divided
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 cup 2% reduced-fat milk
- 3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
- 3 large eggs, lightly beaten
- Cooking spray
- 1 1/2 ounces French bread baguette, torn
- 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices