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Recipes
Tuna Carpaccio with Watercress Salad and Balsamic Dressing
By mschweickert
by Eric Ripert
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 8 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
- 4 teaspoons fresh lemon juice
- 2 teaspoons thinly sliced fresh chives
- 1 teaspoon minced shallot
- 2 cups (loosely packed) watercress sprigs (about 2 ounces)
Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions
By mschweickert
by Ted Reader
- 1 12-ounce bottle of beer
- 1/3 cup pomegranate molasses*
- 4 large garlic cloves, chopped
- 2 teaspoons dried crushed red pepper
- 1 2 1/4-pound tri-tip beef roast, trimmed
- 2 large portobello mushrooms, stemmed, dark gills scraped out
- 8 ounces large fresh shiitake mushrooms, stemmed
- 6 ounces oyster mushrooms
- 1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds
- 1/4 cup olive oil
- 6 garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- Nonstick vegetable oil spray
- 2 cups low-salt chicken broth
- 1 cup beef broth
- 1/4 cup heavy whipping cream
- 1 cup crumbled blue cheese
- 1 tablespoon chopped fresh herbs
Cheesecake with Meyer Lemon-Ginger Curd
By mschweickert
Make the crust: Preheat the oven to 350 degrees F
- For the crust:
- 8 whole graham crackers, broken into pieces
- 1 1/2 cups lightly crushed butter cookies
- 5 tablespoons unsalted butter, melted
- For the filling:
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 3 large eggs
- 2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
- 1 1/2 teaspoons vanilla extract
- For the curd:
- 1 4-inch piece ginger, peeled
- 3 large eggs
- 1/2 cup sugar
- 1 tablespoon heavy cream
- 1/2 cup fresh Meyer lemon juice (from about 4 lemons)
- 2 tablespoons cold unsalted butter, cut into small pieces
- Sliced strawberries, for serving
One-Dish Chicken Macaroni Casserole
By mschweickert
Directions Bring a large pot of salted water to a boil for the pasta
- Kosher salt
- 6 tablespoons unsalted butter, plus more for the baking dish
- 8 ounces elbow macaroni
- 8 ounces cremini mushrooms, thickly sliced
- Freshly ground pepper
- 1 bunch scallions (white and light green parts only), chopped (about 1 cup)
- 2 teaspoons chopped fresh thyme
- 1 clove garlic, finely chopped
- 5 tablespoons all-purpose flour
- 2 tablespoons dry white wine
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- Generous pinch of freshly grated nutmeg
- 3 cups chopped rotisserie chicken, skin and bones removed (or use leftover cooked chicken or turkey)
- 1 1/2 cups frozen peas and carrots, thawed (8 ounces)
- 1/4 cup chopped fresh Italian parsley
- 4 ounces cream cheese, cut into chunks and softened
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
Classic Pot Roast
By mschweickert
Position a rack in the lower third of the oven and preheat to 325 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 5-to-6-pound boneless beef "7-bone" chuck roast, tied
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 4 slices bacon, chopped
- 1 medium white onion, chopped
- 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
- 1/3 cup tomato paste
- 4 cloves garlic, smashed
- 1/3 cup cognac or brandy
- 2 cups dry white wine
- 2 cups mushroom or vegetable broth
- 1 stalk celery, quartered
- 2 bay leaves
- 12 black peppercorns
- 4 whole allspice
- 4 whole cloves
- 6 sprigs parsley, plus 2 tablespoons chopped leaves
- 4 sprigs thyme
- 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
- 1 1/2 pounds fingerling potatoes, halved lengthwise
Cheese Straws in Pesto
By mschweickert
Preheat the oven to 375 degrees
- 1 8-ounce package cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1 large egg, lightly beaten
- Salt
- 1 16-ounce package frozen phyllo dough (about 40 sheets), thawed
- 1 stick unsalted butter, melted
- Store-bought pesto, for dipping
Chicken Brochettes with Red Bell Peppers and Feta
By mschweickert
Preparation Mix yogurt, 3 tablespoons feta cheese, garlic, rosemary and pepper in large bowl
- 1 cup plain nonfat yogurt
- 5 tablespoons (packed) crumbled feta cheese
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon pepper
- 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 large red bell peppers, cut into 1-inch pieces
- 6 10- to 12-inch-long wooden skewers, soaked in water 30 minutes
Gorgonzola Sauce
By mschweickert
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for ...
- 4 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
- 3 tablespoons freshly grated Parmesan
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh parsley
Mexi-Chicken
By mschweickert
Preheat oven to 350 degrees
- 1 Tbsp vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 1 cup prepared chunky salsa, strained
- 1 1/2 cups grated cheddar
- 1 1/2 cups grated Monterey Jack
- Warm tortillas
Slow-Cooker Asian Pork with Noodles and Broccoli
By mschweickert
1.In a 4- to 6-quart slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, sesame oil, cloves, an...
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh ginger (from a 2-inch piece)
- 2 cloves garlic, chopped
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground cloves
- 2 1/2 pounds boneless pork shoulder or butt, trimmed and cut in half
- 1 8.8-ounce package udon or soba noodles
- 1 bunch broccoli (about 1 pound), cut into florets
- 2 tablespoons rice vinegar
- sliced red chilies, for serving