Mschweickert's profile page
Recipes
Tomato-Beet Salad
By mschweickert
Directions Preheat oven to 400 degrees
- 1 pound scrubbed small beets
- 2 pounds tomatoes, preferably heirloom
- 1 pint cherry tomatoes
- 1/4 cup crumbled feta
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- Salt and pepper
Rigatoni with Spicy Shrimp
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces mezzi rigatoni (or other short pasta)
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon red pepper flakes
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 cup white wine or low-sodium chicken broth
- 1 15 -ounce can no-salt-added diced tomatoes
- 1/2 cup torn fresh basil
- 2 tablespoons heavy cream
Chocolate-Mint Pudding Cakes
By mschweickert
by Diane Rossen Worthington
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 3 large eggs
- 3 large egg yolks
- 1/3 cup baker's sugar (superfine sugar) or regular sugar
- 1/4 cup all purpose flour
- 1 1/4 teaspoons peppermint extract
- 1/4 teaspoon salt
- Powdered sugar or sweetened cocoa powder
- Peppermint stick ice cream or mint chocolate chip ice cream
- Fresh mint leaves
Herb-Marinated Feta and Olives
By mschweickert
Preparation Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat
- 1 tablespoon whole cumin seeds
- 2 teaspoons whole coriander seeds
- 1 teaspoon dried crushed red pepper
- 2 garlic cloves, minced
- 2 teaspoons grated orange peel
- 1 1/2 cups extra-virgin olive oil
- 10 ounces assorted brine-cured green and black olives
- 3 tablespoons minced fresh basil
- 2 tablespoons minced fresh cilantro
- 8 ounces feta cheese, cut into 1/2-inch squares
- 1 French-bread baguette, sliced
Beef Bourguignon
By mschweickert
Directions Preheat oven to 350 degrees
- 3 tablespoons olive oil
- 8 ounces button mushrooms (trimmed), quartered if large
- 3 pounds boneless beef rump roast, cut into 1-inch pieces
- Coarse salt and ground pepper
- 5 strips bacon, cut into 1/2-inch pieces
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 garlic clove, smashed and peeled
- 4 carrots, peeled and cut into 1-inch pieces
- 10 ounces pearl onions, peeled
- 1 tablespoon butter, cut into pieces
- 2 tablespoons fresh parsley, chopped (optional)
Flank Steak Stuffed With Sausage, Basil, and Cheese
By mschweickert
For the fall there is nothing like a crock-pot cooking a hearty dish
- 16 large basil leaves
- 1 1/2 lbs flank steaks
- 4 slices swiss cheese (thin slices)
- 2 sweet Italian sausage links
- salt & freshly ground black pepper
- string, to tie flank steak
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 8 garlic cloves
- 1 cup dry red wine (Burgundy)
- 1/2 cup beef stock
- 1/4 cup red wine vinegar
- 2 bay leaves
- 2 fresh basil leaves, chopped
Goat Cheese, Artichoke, and Smoked Ham Strata
By mschweickert
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish
- 2 cups whole milk
- 1/4 cup olive oil
- 8 cups 1-inch cubes sourdough bread, crusts trimmed
- 1 1/2 cups whipping cream
- 5 large eggs
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons herbes de Provence
- 12 ounces smoked ham, chopped
- 3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
- 1 cup (packed) grated Fontina cheese
- 1 1/2 cups (packed) grated Parmesan
Mushroom-Stuffed Pork Tenderloin
By mschweickert
Heat 2 tablespoons olive oil in a large skillet over medium heat
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
Pumpkin Tiramisu
By mschweickert
In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the gr...
- One 15-ounce can pumpkin puree
- 1/2 cup light brown sugar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch of freshly grated nutmeg
- 3/4 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 2 1/2 cups heavy cream
- 2 cups brewed coffee, cooled
- Two 7-ounce packages dry ladyfingers
- Chocolate shavings and candied ginger, for garnish
Simple Scalloped Potatoes
By mschweickert
Directions Preheat oven to 350 degrees
- 2 tablespoons unsalted butter, plus more for baking dish
- 1 garlic clove, smashed and peeled
- 3 pounds Yukon Gold potatoes, scrubbed, peeled, and thinly sliced
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1 teaspoon coarse salt
- 1/2 teaspoon ground pepper