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Recipes
Bacon, Pear, and Blue Cheese Salad
By west757
Seckel pears work best for this salad, but others, such as Forelle, make a good substitute
- 4 cups apple cider, or juice
- 1 small baguette, cut diagonally into 12 slices (1/2 inch each)
- 8 tablespoons (1 stick) unsalted butter, melted
- 9 Seckel pears
- Juice of 1 lemon
- 8 medium shallots, peeled and cut into quarters
- 2 teaspoons sugar
- 1 teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
- 6 thick slabs bacon (6 ounces each), cut crosswise into 1-inch squares
- 2 watercress, washed and large stems removed
- ½ lb. blue cheese
Ashley's Basil Gnocchi
By west757
I used fresh potatoes instead of instant
- For the Sauce:
- 1 1/2 cups instant mashed potatoes
- 1 cup packed fresh basil, plus more for garnish
- 1 large egg, beaten
- 1/4 cup grated pecorino cheese, plus more for garnish
- Kosher salt
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup extra-virgin olive oil
- 1/4 cup pine nuts
- Kosher salt
- 3 shallots, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 pounds heirloom tomatoes, cut into pieces
- Freshly ground pepper
Baked Apple Stuffed with Candied Ginger and Almonds
By west757
This recipe was created by Jerry James Stone exclusively to pair with a bottle of 2009 Frögenbeerenauslese from Fr...
- 4 large apples (Rome or Braeburn)
- 1/3 cup candied ginger, chopped
- 3/4 cup almonds, toasted and chopped
- 1/4 cup (packed) brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- 1 1/2 teaspoons lemon zest
- 1 teaspoon cinnamon
- 1/2 teaspoon ground clove
- Water, for the baking dish
Caramelized Broccoli with Garlic
By west757
Irresistible is the best word to describe chef David Gingrass’s richly browned broccoli that is seasoned with gar...
- 1 . 3 tablespoons extra-virgin olive oil
- 2 . 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
- 3 . 1/2 cup water
- 4 . 3 garlic cloves, thinly sliced
- 5 . Pinch of crushed red pepper
- 6 . Salt and freshly ground black pepper
- 7 . 2 tablespoons fresh lemon juice
Sauteed Spinach with Shallots
By west757
Swiss chard leaves (stemmed) would make a fine substitution for the spinach in this recipe
- 5 Tbs. unsalted butter
- 1/4 cup finely chopped shallots
- 3/4 tsp. ground coriander (preferably from toasted and freshly ground seeds)
- Pinch crushed red pepper flakes
- 1-1/4 lb. spinach (two 10-oz. bags), stemmed and thoroughly washed but not dried
- Kosher salt and freshly ground pepper (preferably white pepper)
- Pinch freshly grated nutmeg, or to taste
Score with These Meatball Snacks
By west757
Make these snacks for the big game or whenever company visits
- 2 tubes (8 oz each) refrigerated crescent-roll dough
- 1/2 cup refrigerated basil pesto
- 3/4 cup (3 oz) shredded mozzarella and provolone cheese blend
- 8 halved precooked 1 1/4"-wide meatballs (about 6 oz)
- 1 1/2 cups refrigerated or jarred tomato-basil pasta sauce
Simple Crab Cakes
By west757
Quick and easy variation from Real Simple
- 2 1/2 cups potato chips
- 1 pound lump crabmeat, picked through to remove shells
- 1/3 cup tartar sauce
- 1 1/2 tablespoons Dijon mustard
- 1/4 teaspoon black pepper
- 2 tablespoons butter, thinly sliced into 6 pieces
- 1 lemon, cut into wedges
Chocolate Chip-Cherry Cobbler
By west757
Plus up already delicious cherry cobbler with chocolate chips and an extra drizzle of chocolate
- 1 can (21 oz) cherry pie filling
- 2 tablespoons orange juice
- 1/2 teaspoon almond extract
- 1 1/2 cups Original Bisquick® mix
- 1/2 cup whipping cream
- 1 tablespoon sugar
- 1 tablespoon butter or margarine, softened
- 1/4 cup miniature semisweet chocolate chips
- 1/2 teaspoon sugar
Minty Bulgur Salad With Salmon and Cucumbers
By west757
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat
- 1 tablespoon plus 1 teaspoon olive oil
- 1 pound skinless salmon fillet
- kosher salt and black pepper
- 1 cup bulgur
- 2 Kirby cucumbers, halved lengthwise and thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup torn fresh mint leaves
- 1/2 small red onion, thinly sliced
- 3 tablespoons fresh lemon juice
Pork with Arugula, Prosciutto and Tomatoes
By west757
Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vin...
- 2 tablespoons olive oil
- 5 ounces thinly sliced prosciutto, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 pound arugula, stems discarded and leaves chopped
- 1 pound plum tomatoes, chopped