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Recipes
Posole Verde
By msweeney
Heat the canola oil in a heavy-bottomed stockpot over medium-high heat
- 3 tablespoons canola oil
- 1 white onion, chopped
- 1 tablespoon chopped garlic
- 1 tablespoon toasted cumin seeds, ground
- 1/2 teaspoon toasted anise seeds, ground
- 9 cups chicken stock
- 5 boneless, skinless chicken breast halves
- 4 Yukon gold potatoes, diced
- 3 (15-ounce) cans white hominy
- 2 roasted, peeled and seeded poblano peppers
- 1 jalapeno, seeded and chopped
- 5 chiles de arbol, seeded
- 3/4 pound tomatillos, husked and quartered
- 1/2 bunch chopped cilantro leaves, plus more for garnish
- 4 leaves romaine lettuce
- 1/2 tablespoon Mexican dried oregano
- 1/2 tablespoon chopped garlic
- Salt and freshly ground black pepper
- Sliced avocado, for garnish
- Sliced radishes, for garnish
- Queso fresco, for garnish
German Chocolate Cake Cookies
By msweeney
Directions Preheat the oven to 375 degrees F
- 2 sticks butter, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa, such as Hershey's
- 1 teaspoon baking soda
- Pinch salt
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
- 1 cup chopped pecans
Rosemary White Bean Soup
By msweeney
Directions In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for ...
- 1 pound dried white cannellini beans
- 4 cups sliced yellow onions (3 onions)
- 1/4 cup good olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary (6 to 7 inches)
- 2 quarts chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Coconut Cream Pie Bars
By msweeney
Instructions Make shortbread crust: Preheat your oven to 350°F
- Crust:
- 1 cup (2 sticks) butter
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- Cream Filling:
- 3 cups half-and-half
- 3 cups coconut milk
- 4 eggs
- 1 1/2 cups white sugar
- 2/3 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cup flaked coconut
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Whipped cream topping
- 2 cups heavy whipping cream
- 1 tablespoon cold water (for stabilizing)
- 1 teaspoon gelatin (for stabilizing)
- 3-4 tablespoons powdered sugar
- 1 cup coconut, for toasting
Mexican Chorizo Strata
By msweeney
Cook's Note: To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to a...
- EVOO or vegetable oil
- 1 pound fresh Mexican chorizo or other spicy bulk sausage
- 7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
- 3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
- 2 cups whole milk
- 1 stick (8 tablespoons) butter, melted and cooled
- 1 tablespoon hot sauce
- 6 large organic eggs
- Kosher salt and freshly ground pepper
- 2 1/2 cups shredded sharp Cheddar
- 1 cup sour cream
- 1 ripe avocado, pitted and peeled
- Juice of 1 lime
- Diced ripe heirloom tomato, for serving
- Fresh cilantro leaves, torn, for serving
Raspberry Crisp
By msweeney
Preparation Preheat oven to 350 degrees
- 2-1/2 cups Raspberries
- 1 Tablespoon (Heaping) Cornstarch
- 2/3 cups Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/4 cups Sugar
- 1/4 cups Brown Sugar
- 1/3 cups Oats
- 1/4 cups Pecans, Chopped
- Dash Of Salt
- 3/4 sticks Butter, Cut Into Small Pieces
- Whipped Cream Or Vanilla Ice Cream, For Serving
"Mock" Garlic Mashed Potatoes
By msweeney
Directions Set a stockpot of water to boil over high heat
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)
By msweeney
Preheat the oven to 350 degrees F
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter*
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 2 cups heavy cream, cold
- Confectioners' sugar, for dusting
Coconut Lime Butter Cookies
By msweeney
Directions For the cookies: Preheat the oven to 350 degrees F
- Icing:
- 4 sticks (1 pound) salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 4 cups all-purpose flour
- 2 tablespoons lemon or lime juice (or 1 tablespoon of each)
- 1/2 teaspoon coconut extract
- 3 cups powdered sugar, plus more if needed
- 2 tablespoons cream of coconut
- 1 tablespoon lemon zest, plus extra for decorating
- 1 tablespoon lime zest, plus extra for decorating
- 1 tablespoon milk
- 1 teaspoon coconut extract
- Dash of salt
- 1 large egg white
- Juice of 1 lemon, plus more if needed
- Juice of 1 lime, plus more if needed
Rustic Vegetable and Polenta Soup
By msweeney
In a large heavy saucepan, heat the olive oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature