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Recipes
Wheat Berry Salad with Walnuts, Dates, and Cel
By jeknudson
If you don't have time to soak the wheat berries overnight, do a quick soak: Put them in a pot of cold water, and b...
- 8 ounces wheat berries (1 cup), soaked overnight and drained
- 3 tablespoons sherry vinegar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons walnut oil
- 1 to 2 celery stalks, thinly sliced crosswise (1 1/2 cups)
- 1 cup walnuts, toasted and coarsely chopped
- 3/4 cup finely chopped pitted dates
- Coarse salt and freshly ground pepper
Potato Gratin with Rosemary Crust
By jeknudson
This gratin is awesome with prime rib or beef tenderloin
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon freshly ground pepper
- 2 cups (8 oz.) shredded Gruyère cheese, divided
- 1 1/2 pounds Yukon gold potatoes
- 1 1/2 pounds sweet potatoes
- 1 teaspoon kosher salt
- 2/3 cup heavy cream
- 1 garlic clove, minced
- Garnish: fresh rosemary sprigs
Cathy's Shrimp, Corn and Tomato Stew
By jeknudson
Peel the shrimp. Melt the butter in a large, heavy-bottomed pot over medium heat
- 4 pounds medium (16-20 count) shrimp, preferably with heads and shells
- 1 cup (2 sticks) butter
- 3/4 cup all-purpose flour
- 2 medium onions, finely chopped
- 1 large green bell pepper, cored, seeded, and finely chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can diced tomatoes
- 11/2 cups fresh or frozen corn kernels
- 5 cups shrimp stock
- 2 tablespoons salt
- 2 bay leaves
- 11/2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 bunch Italian parsley, finely chopped
- 1 bunch scallions (white and green parts), finely chopped
White Chili with Avocado Cream
By jeknudson
1. Preheat broiler to high
- 1 serrano chile
- 1 jalapeño pepper
- 1 medium onion, peeled and halved
- Cooking spray
- 4 cups unsalted chicken stock, divided
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons adobo sauce
- 1 chipotle chile, canned in adobo sauce
- 2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
- 5 1/2 teaspoons olive oil
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon ground coriander
- 1 pound ground pork
- 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- 3 cups fresh white corn kernels
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 cup half-and-half
- 3/4 cup chopped fresh cilantro, divided
- 1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
- 2 3/8 teaspoons kosher salt, divided
- 1 medium ripe peeled avocado
- 1/3 cup light sour cream
- 3/4 cup diced tomatillo
Easy Deviled Crab
By jeknudson
1. Preheat oven to 425°F
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- ¼ teaspoon cayenne pepper
- 1 pound lump crabmeat, drained and picked over
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- ¼ cup panko breadcrumbs, preferably whole-wheat
- 2 teaspoons canola oil
Jamie's Minestrone
By jeknudson
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1/2 cup seashell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Butternut Squash Gratin
By jeknudson
John Zucker, Cru Café, Charleston, South Carolina, Southern Living NOVEMBER 2012
- 1 (3-lb.) butternut squash
- 1 (3-lb.) spaghetti squash
- 2 tablespoons butter, melted
- 1 cup firmly packed light brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups whipping cream
- 5 large Yukon gold potatoes (about 2 1/2 lb.)
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 4 cups (16 oz.) freshly shredded fontina cheese*
- Garnish: fresh rosemary sprigs
Anchor Bay Mussels with Tomatoes & Feta
By jeknudson
Heat oil in a large pot over medium heat
- 2 tablespoons extra-virgin olive oil
- ⅔ cup diced green bell pepper
- ⅓ cup diced yellow onion
- 2 cloves garlic, sliced
- 1 (15 ounce) can no-salt-added fire-roasted diced tomatoes, drained
- ½ cup dry white wine
- 2 teaspoons red-wine vinegar
- 1 teaspoon chopped fresh oregano
- ⅛ teaspoon ground pepper
- 2 pounds mussels, scrubbed and debearded
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped flat-leaf parsley
Lemon Roasted Potatoes
By jeknudson
Preparation 1. Preheat oven to 400°
- Ingredients
- 3 * 3 tablespoons olive oil
- 1 1/2 * 1 1/2 tablespoons butter
- 3 * 3 pounds small Yukon gold or red potatoes, peeled
- 1/4 * 1/4 cup lemon juice
- 4 * 4 teaspoons chopped fresh thyme
- 3/4 * 3/4 teaspoon salt/pepper
Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette
By jeknudson
Very yummy!
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 ounces slab bacon, cut into lardoons
- 1/2 cup walnuts, coarsely chopped
- 2 cloves garlic, sliced
- 2 shallots, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon grainy mustard
- Note: I use chopped prosciutto instead of the bacon since its easier and less greasy to cook up