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Recipes
Tri-tip with Potatoes, Carrots and Parsnips
By mschweickert
Preheat oven to 450. Place beef in large roasting pan
- 1 2-lb beef tri-tip roast
- 2 large garlic cloves, minced
- 1 1/2 tsp dried thyme, crumbled
- freshly ground pepper
- 1/2 cup olive oil
- 2 Tbsp soy sauce
- 3 parsnips, peeled
- 3 large carrots, peeled
- 2 russet potatoes
- salt
Roasted Cauliflower and Grapes
By mschweickert
Preheat the oven to 425°
- One 2-pound head of cauliflower—halved, cored and cut into florets
- 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
- 3 garlic cloves, minced
- 2 teaspoons chopped rosemary
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- Pepper
Pear and Cranberry Crisp
By mschweickert
For topping: Combine first 4 ingredients in medium bowl
- 1 cup unbleached all purpose flour
- 2/3 cup firmly packed golden brown sugar
- 1/2 cup old-fashioned oats
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 2 tablespoons unbleached all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crab and Roasted Red Pepper Strata
By mschweickert
Butter 10-inch-diameter cake pan with 2-inch-high sides
- 6 large eggs
- 2 cups half and half
- 3 tbsp butter
- 1 c chopped onion
- 1/2 c chopped celery
- 1 c chopped drained roasted red pepper from jar
- 1 garlic clove, minced
- 2 green onions, chopped
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 lb fresh crabmeat
- 8 cups 1-inch bread cubes from crustless French bread
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Chicken Marsala
By mschweickert
Directions Combine flour, salt, and pepper in a large shallow dish; set aside
- 3/4 cup all-purpose flour
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 10 ounces white button mushrooms, sliced
- 2 cups sweet Marsala wine
- 1 clove garlic, finely minced
- 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped parsley
Mac and Cheese with Pancetta
By mschweickert
Recipes & Menus | Recipes Mac and Cheese with Pancetta Chef-owner Matthew Porco sees family meal—the pre-servi...
- 8 tablespoons (1 stick) butter, divided
- 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
- 1 cup finely chopped onion
- 3/4 teaspoon dried crushed red pepper
- 1 garlic clove, minced
- 1/4 cup all purpose flour
- 3 1/2 cups (or more) whole milk
- 2 1/2 cups coarsely grated sharp cheddar cheese
- 1 cup finely grated Parmesan cheese
- 1 8- to 8.8-ounce container mascarpone cheese
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/2 cup chopped fresh Italian parsley
- 1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni
Salmon Fillets with Lemon-Thyme Sauce
By mschweickert
Preparation Preheat oven to 375°F
- 4 6-ounce salmon fillets
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/2 cup chopped shallots (about 6)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried thyme
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces
- 1 1/2 teaspoons fresh lemon juice
Cold Peanut-Sesame Noodles
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces flat Chinese egg noodles
- 3/4 cup strong brewed green tea
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons packed light brown sugar
- 1/4 cup roasted peanut oil
- 2 tablespoons toasted sesame seeds, plus more for topping
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 1-inch piece ginger, peeled
- 1 small clove garlic
- 2 carrots, finely grated
- Chopped fresh cilantro and peanuts, for topping
Pork Tenderloin with Farro and Oranges
By mschweickert
Preheat the oven to 450 degrees F
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 3/4 cup farro
- Kosher salt and freshly ground pepper
- 2 small pork tenderloins (12 ounces each)
- 2 teaspoons finely chopped fresh rosemary
- 1 orange, cut into 8 wedges
- 1/3 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 teaspoons honey
- 2 cups chopped radicchio (about 1/2 head) or escarole
- 1/4 cup roughly chopped fresh parsley
Coconut Rice with Beef Stir-Fry
By mschweickert
Cooking Light JANUARY 2005
- 1 cup water
- 1/4 teaspoon salt
- Dash of ground red pepper
- 1 (14-ounce) can light coconut milk
- 1 cup uncooked jasmine rice
- 1 teaspoon dark sesame oil, divided
- 1 (1-pound) flank steak, trimmed and thinly sliced across the grain
- 1 cup vertically sliced onion
- 1 cup red bell pepper strips
- 3 cups sliced bok choy
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 lime wedges