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Recipes
Chicken Pot Pie
By jenlin
Chicken Pot Pie: For the chicken: Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 3 celery stalks
- 3 medium carrots, peeled
- 1 large yellow onion
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 chicken bouillon cube
- 1/4 cup white wine, optional
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt, or more as needed
- Black pepper
- 1/2 recipe Thyme Pastry, recipe follows
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) cold butter
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 sprig fresh thyme leaves
Mussels Oreganata
By jenlin
Preheat the broiler. Line a heavy baking sheet with coarse salt
- Coarse salt, for lining the baking sheet
- One 750 ml bottle white wine, such as pinot grigio
- 24 mussels, scrubbed, beards removed
- 1 /2 cup plain breadcrumbs
- 1 /2 cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon freshly ground black pepper
Holiday Sausage Strata
By jenlin
In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a lit...
- 1 pound breakfast or Italian sausage, removed from casing
- 4 tablespoons salted butter, at room temperature
- 14 to 16 slices (1/2-inch thick) French/Italian bread, left out overnight or toasted
- 12 ounces Gruyere, shredded
- 2 cups half-and-half
- 12 large eggs
- 1 tablespoon kosher salt
- Cracked black pepper
- 3 cups broccoli florets with about 1 1/2 inches of stalk remaining
- 1 cup grated Parmesan
Eggplant, Mozzarella, and Pesto Gratins
By jenlin
Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat
- 1/4 cup plus 6 tablespoons (about) olive oil
- 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
- 1 pound plum tomatoes
- 1/2 onion, diced
- 1 carrot, peeled, diced
- 2 garlic cloves, minced
- 4 thyme sprigs
- 2 tablespoons water
- 1 bay leaf
- 1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
- 1 tablespoon pine nuts, toasted
- 1 tablespoon plus 1 cup grated Parmesan cheese
- 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices
Chocolate Hazelnut Pull-Apart Bread
By jenlin
For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attach...
- 1 cup cold heavy cream
- 1 tablespoon hazelnut liqueur
- 1 tablespoon confectioners' sugar
- 1/2 cup blanched hazelnuts (2 1/2 ounces)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- Two 11-ounce tubes French bread dough, such as Pillsbury
- 2/3 cup plus 1 tablespoon chocolate hazelnut spread
- 1/2 cup semisweet mini chocolate chips
- 2 tablespoons heavy cream
Easy Coquilles Saint Jacques
By jenlin
Special equipment: six (1 1/2-cup) gratin dishes Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin ...
- 8 8 8 tablespoons (1 stick) unsalted butter, divided
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1/2 1 1/2 1/2 cups seafood stock or clam juice
- 1 1 1 cup heavy cream
- 1/2 1/2 1/2 teaspoon curry powder
- Kosher salt and freshly ground black pepper
- 1 1 1 cup small-diced shallots (4 large)
- 12 12 12 ounces cremini mushrooms, caps brushed clean, stems discarded
- 1/4 1/4 1/4 cup Cognac or brandy
- 1 1/2 1 1/2 1/2 cups fresh bread crumbs
- 1/4 1/4 1/4 cup minced fresh flat-leaf parsley
- 5 5 5 ounces grated Gruyère cheese
- 1/4 1/4 1/4 cup good olive oil
- 2 2 2 pounds fresh bay scallops, drained, side muscles removed
CRAB DIP
By jenlin
MIX ALL THE ABOVE INGREDIENTS UNTIL WELL BLENDED
- 4 OUNCES OF SHREDDED CHEDDAR CHEESE
- 8 OUNCES SOUR CREAM
- 16 OUNCES CREAM CHEESE
- 1 LB crab
- LEMON JUICE
- CRAB SEASONING
- PARSLEY
Chocolate Hazelnut Turnovers
By jenlin
Preheat the oven to 375 degrees F
- 1 sheet frozen puff pastry, thawed according to package directions
- All-purpose flour, for dusting counter
- 1 cup semisweet mini chocolate chips
- 1/2 cup good-quality chocolate-hazelnut spread
- 1 egg, beaten with 1 teaspoon water
Sausage and Pepper Sliders
By jenlin
Form the sausage into eight 1/2-inch-thick patties
- 1 1/4 pounds sweet Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 orange bell pepper, sliced
- 1 large shallot, sliced
- 1 clove garlic, sliced
- 8 ounces tomato sauce (store-bought or homemade)
- 8 slider buns or small potato rolls, split, lightly toasted if desired
- 2 tablespoons coarsely chopped flat-leaf parsley
Chocolate-Orange Martini
By jenlin
Gently stir together the chocolate and sugar and put it on a plate
- 1 tablespoon finely grated orange chocolate
- 1 teaspoon sugar
- 2 orange slices
- 1/2 cup premium chocolate ice cream, at room temperature for 5 minutes
- 1 ounce orange vodka