Mschweickert's profile page
Recipes
Triple Lemon Cupcakes
By mschweickert
Directions Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners
- 1 1/4 cups all-purpose flour
- 1/4 cup sliced almonds
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup plus 1/4 cup sugar
- 3 large egg whites, at room temperature
- 2 sticks unsalted butter, cut into pieces, at room temperature
- 4 drops yellow food coloring (optional)
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 4 lemons
- 3/4 cup sugar
Artichoke-parmesan Crostini
By mschweickert
Directions Preheat oven to 350 degrees
- 8 slices (1/4 inch thick) baguette
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
- 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
- 1 tablespoon chopped fresh parsley
Goat Cheese With Pistachios and Cranberries
By mschweickert
Directions On a large plate, combine the pistachios and cranberries
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons dried cranberries, chopped
- 1 8- to 10-ounce log fresh goat cheese
- crackers or bread, for serving
Mushroom Tart
By mschweickert
Directions Preheat oven to 400 degrees
- Flour, for rolling out puff pastry
- 1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
- 1 medium onion, halved and thinly sliced
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
- 1 package (10 ounces) fresh baby spinach
- 2 ounces soft goat cheese, crumbled
Cedar Plank Salmon With Maple-Ginger Glaze
By mschweickert
Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on ...
- 1 2-to-3-pound skin-on center-cut salmon fillet (about 1 1/2 inches thick)
- 2 teaspoons ground coriander
- Kosher salt and freshly ground pepper
- 1/4 cup pure maple syrup
- 1 2-inch piece ginger, peeled and grated
- Grated zest and juice of 1 lemon
- 2 tablespoons unsalted butter
Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches
By mschweickert
by Rick Rodgers
- 4 large garlic cloves
- 1 1/2 teaspoons coarse kosher salt
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried rosemary
- 1 teaspoon dried rubbed sage
- 1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder
- 1 teaspoon ground black pepper
- 1 9-pound whole pork shoulder with bone
- 1 tablespoon cornstarch
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 pound onions, halved, cut into 1/4-inch-thick slices
- 1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips
- 1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips
- 10 crusty rolls, split, toasted
- 1 1/2 pounds fresh mozzarella cheese, thinly sliced
Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
By mschweickert
by Sara Foster
- 2 tablespoons olive oil
- 2 large red onions, thinly sliced
- 2 tablespoons Sherry wine vinegar
- 1 teaspoon sugar
- 8 ounces farfalle
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 6 heirloom tomatoes, cored, chopped (about 5 cups)
- 2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
- 1/2 cup thinly sliced basil leaves
- 2 tablespoons chopped fresh marjoram
- 3 cups baby spinach
- 3 ounces soft fresh goat cheese, crumbled
Sicilian Pork with Spaghetti
By mschweickert
Directions Preheat the oven to 425 degrees F
- 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup roughly chopped fresh parsley
- 2 teaspoons fennel seeds, finely chopped
- 1 clove garlic, minced
- 1 pint grape or cherry tomatoes, halved
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1 cup low-sodium chicken broth
- 1/4 cup grated pecorino romano cheese, plus more for topping
- 8 ounces spaghetti
Spring Vegetable and Goat Cheese Dip
By mschweickert
by Andrew Knowlton
- 1 cup 3/4"-inch pieces asparagus
- 2 tablespoons unsalted butter
- 1 cup chopped leeks (white and pale-green parts only)
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 cup grated mild white cheddar
- Kosher salt and freshly ground black pepper
- 1 14-ounce can chopped artichoke hearts in water, drained
- 1/4 cup fresh (or frozen, thawed) peas
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon finely grated lemon zest
- 4 ounces crumbled fresh goat cheese, divided
White-Bean Soup Shooters with Bacon
By mschweickert
Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes
- 1/2 strip bacon, diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 shallots, chopped
- 2 15-ounce cans cannellini or other white beans, drained and rinsed
- 6 leaves fresh sage, chopped
- 4 cloves garlic, chopped
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 3 slices crusty bread, toasted
- 2 ounces goat cheese, at room temperature
- Freshly ground black pepper