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Recipes
Layered Chicken Salad with Coriander-Yogurt Dressing
By mschweickert
In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth
- 1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
- 1 tablespoon chopped dill
- 1 1/2 teaspoons coriander seeds, crushed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
- 1 pound mixed tomatoes, chopped into bite-size pieces
- 2 Hass avocados, diced
- One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)
- 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill
Mexican Chocolate-Cherry Rounds
By mschweickert
Preparation Stir chocolate in top of double boiler over simmering water until smooth; cool
- 6 ounces unsweetened chocolate, chopped
- 2 cups plus 2 tablespoons all purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 3/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 60 (about) candied cherry halves
Stupid-Simple Roast Beef with Horseradish Cream
By mschweickert
Set a rack over a baking sheet
- 1 cup plus 1 tablespoon kosher salt
- One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
- 1 tablespoon freshly ground pepper, plus more for seasoning
- 1 cup sour cream
- 1/2 cup prepared horseradish
Cheesy Baked Penne with Cauliflower and Crème Fraîche
By mschweickert
by Bruce Aidells
- 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
- 2 large heirloom tomatoes
- 5 tablespoons butter, divided
- 1/2 cup thinly sliced green onions
- Coarse kosher salt
- 2 tablespoons all purpose flour
- 1 cup heavy whipping cream
- 3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided
- 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided
- 1 cup crème fraîche*
- 1 tablespoon whole grain Dijon mustard
- 10 ounces penne (3 1/2 cups)
- 1 cup fresh breadcrumbs (from crustless French bread ground in processor)
Greek Turkey Burgers with Tomato Salad
By mschweickert
Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl
- 1 /4 cup mayonnaise
- 2 tablespoons chopped pickled pepperoncini (2 to 3 peppers), plus 3 tablespoons brine
- 1 pint assorted grape or cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 4 scallions, chopped
- 1 /4 cup fresh mint, chopped
- Kosher salt and freshly ground pepper
- 1 1/4 pounds ground turkey
- 1 medium zucchini (half grated, half cut into matchsticks)
- 1 /2 cup finely crumbled feta cheese
- 1 teaspoon dried oregano
- 4 pitas, warmed
Steak with Wine Sauce and Potato Gratin
By mschweickert
Directions 1. Preheat oven to 375 degrees
- Butter, for baking dish
- 1 1/2 cups heavy cream
- 5 ounces soft goat cheese, crumbled
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1 1/2 pounds baking potatoes (about 3)
- 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
- 1 cup dry white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons capers, drained
Dark Chocolate Cookies with Sour Cherries
By mschweickert
Makes about 3 dozen Directions Preheat oven to 350 degrees
- 1 3/4 cups all-purpose flour
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups dried sour cherries, firmly packed (9 ounces)
Roasted Salmon With Crispy Broccoli and Quinoa
By mschweickert
Heat oven to 425° F with a rack positioned in the upper third
- 1 large head broccoli (about 1 1/2 pounds), cut into small florets
- 3 cloves garlic, sliced
- 1 small red chili—halved, seeded, and thinly sliced, plus more for serving
- 1/4 cup canola oil
- Kosher salt and black pepper
- 4 6-ounce skinless salmon fillets
- 1 cup quinoa
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup roasted peanuts, roughly chopped
Super Slaw
By mschweickert
Whisk first 7 ingredients in small bowl to blend
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, cut into matchstick-size strips
- 2 medium carrots, peeled, cut into matchstick-size strips
- 8 large green onions, cut into matchstick-size strips
- 1/2 cup chopped fresh cilantro
Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli
By mschweickert
In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration
- 2 large ripe Hass avocados, peeled, seeded, and diced
- 2 teaspoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon chopped green onions
- 2 teaspoons minced shallots
- 1 teaspoon Dijon mustard
- Pinch salt
- 8 ounces lump crabmeat, picked over for shells and cartilage
- Red Bell Pepper Aioli, recipe follows
- 8 ounces large shrimp, boiled, peeled, and chilled
- 1/2 cup finely diced tomatoes
- Chopped chives, for garnish
- Long thinly sliced French bread croutons, for garnish
- 1 large egg*
- 1 teaspoon white wine vinegar
- 1 large red bell pepper, roasted, peeled, seeded, and diced
- 1/2 teaspoon chopped garlic
- 1 tablespoon chopped fresh parsley leaves
- 1/4 teaspoon salt
- Pinch cayenne
- 1/2 cup olive oil
- 1/2 cup vegetable oil