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Recipes
Roast Beef Tenderloin
By Jillh929
If using table salt, reduce the amount to 1 teaspoon
- Beef:
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note)
- 2 teaspoons kosher salt (see note)
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter , softened
- 1 tablespoon vegetable oil
- 1 recipe flavored butter
- Butter:
- 4 tablespoons unsalted butter , softened
- 1/2 medium shallot , minced (about 2 tablespoons)
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 tablespoon finely chopped fresh parsley leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Spanish White Beans with Spinach
By Jillh929
Thanks to a few humble additions—sun-dried tomatoes, sweet smoked paprika, and leafy spinach—these saucy beans ...
- 1 large onion, coarsely chopped (2 cups)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1/2 teaspoon sweet smoked paprika (pimentón dulce)
- 2 (19-ounces cans) cannellini beans, rinsed and drained
- 1 cup water
- 2 (10-ounces) bags spinach, tough stems removed
Peach Crumble
By Jillh929
Add the lemon juice to taste in step 2 according to the sweetness of your peaches
- Filling:
- 3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
- 1/3 cup granulated sugar (2 1/3 ounces)
- 1 1/4 teaspoons cornstarch
- 3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
- Pinch table salt
- Pinch ground cinnamon
- Pinch ground nutmeg
- Topping:
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
- 1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter , cut into 6 pieces and very soft
- 1/2 cup sliced almonds
Tarragon Green Beans
By Jillh929
Set a steamer basket in a saucepan with 1 inch simmering water
- 1 pound green beans
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon tarragon leaves
- Coarse salt and ground pepper
Triple Chocolate Mousse Cake
By Jillh929
This recipe requires a springform pan at least 3 inches high
- Bottom Layer:
- 6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
- 7 ounces bittersweet chocolate , chopped fine (see note)
- 3/4 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 4 large eggs , separated
- Pinch table salt
- 1/3 cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps
- Middle Layer:
- 2 tablespoons cocoa powder , preferably Dutch-processed
- 5 tablespoons hot water
- 7 ounces bittersweet chocolate , chopped fine (see note)
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
- Top Layer:
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate chips (see note)
- 1 1/2 cups cold heavy cream
- Shaved chocolate or cocoa powder for serving, optional (see note)
Shrimp and Pancetta on Polenta
By Jillh929
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp...
- 1/2 cup instant polenta
- 1/4 pound pancetta, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon hot red pepper flakes
- 3 tablespoons extra-virgin olive oil, divided
- 1 (14-ounces) can diced tomatoes in juice
- 1 pound cleaned large shrimp
- 1 tablespoon chopped flat-leaf parsley
Tomatoey Spiced Chickpeas
By Jillh929
Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber sa...
- 1/3 cup extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground ginger
- Rounded 1/4 teaspoon hot red-pepper flakes
- 1 (1 1/2-inch) piece cinnamon stick
- 1 (28-ounce) can whole tomatoes in juice
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup finely chopped mint
Herb-Crusted Salmon
By Jillh929
Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets
- 3 slices white sandwich bread
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets (6 ounces each)
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/2 medium red onion, thinly sliced
Broiled Pineapple with Rum Caramel and Macadamia Toffee
By Jillh929
MACADAMIA TOFFEE Line baking sheet with foil
- MACADAMIA TOFFEE:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup macadamia nuts
- BROILED PINEAPPLE:
- 1 4-pound fresh pineapple, peeled, cored, cut lengthwise into 16 long wedges, each wedge halved crosswise
- 1/4 cup (packed) brown sugar
- RUM CARAMEL:
- 2 tablespoons (packed) brown sugar
- 2 tablespoons dark rum
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Ancho and Cocoa Carne Asada
By Jillh929
1 tablespoon ancho chile powder 2 teaspoons unsweetened cocoa powder 1/2 teaspoon cinnamon 1 (1-to 1 1/4-poun
- 1 tablespoon ancho chile powder
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1 (1-to 1 1/4-pounds) piece of flank steak
- 1 tablespoon vegetable oil
- 8 (7-to 8-inch) flour tortillas
- 3 cups packaged coleslaw mix (7 ounces)