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Recipes
Ambrosia Pudding Pie Recipe
By jeknudson
Prepare the Lemon Curd: Whisk together softened butter, lemon zest, and 1/2 cup sugar in a microwave-safe bowl unti...
- Lemon Curd
- 1 tablespoon lemon zest, plus 1/2 cup fresh juice (from 4 lemons)
- 1/4 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- Crust
- 3 cups (about 12 3/4 oz.) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup (4 oz.) cold salted butter, cubed
- 1/2 cup cold shortening, cubed
- 8 to 10 tablespoons ice water
- Coconut Custard
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sweetened flaked coconut
- Additional Ingredients
- 1/2 cup sweet orange marmalade (such as Smucker’s)
- 1 (8-oz.) can crushed pineapple in juice, well drained
- 1 large egg, lightly beaten
Sausage and Butternut Squash Skillet Supper
By jeknudson
In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves and lots of coarsely ground black peppe...
- 2 pounds good-quality fresh Italian sweet sausage, casings removed
- A fat handful sage--2 tbsp. finely chopped, 2 tbsp. coarsely chopped
- 1 teaspoon fennel seed
- 1/4 teaspoon ground cloves or ground allspice
- Coarsely ground black pepper
- 2 tablespoons olive oil
- 1 1/2 pounds butternut, cheese or red kuri squash--peeled, seeded and cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, sliced
- 1 small fresh Fresno or red jalapeno chile pepper, finely chopped, or 1 tsp. crushed red pepper
- 1/4 teaspoon freshly grated nutmeg
- Salt
- 1/2 cup chicken stock
Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts
By jeknudson
Warming winter flavors unite to create this simple and elegant weeknight dish
- 6 ounces uncooked orecchiette pasta
- 5 teaspoons olive oil, divided
- 1/4 cup finely chopped walnuts
- 8 ounces sweet turkey Italian sausage, casings removed
- 3 garlic cloves, minced
- 1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
- 1 tablespoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 3 ounces goat cheese, crumbled (about 3/4 cup)
Mushroom Quiche With Sweet Potato Crust
By jeknudson
Step 1 Preheat oven to 400°F
- Canola oil cooking spray
- 1 (10-oz.) sweet potato, peeled and cut into 1/8-inch-thick slices
- 1 tablespoon olive oil
- 4 cups sliced fresh wild mushrooms
- 2 tablespoons thinly sliced garlic
- 5 large eggs
- 1 /2 cup whole milk
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1 cup thinly sliced Swiss chard
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon black pepper
- 3 tablespoons refrigerated basil pesto
18th Century Fried Chicken
By jeknudson
Marinade Depending on the amount of chicken you are frying, you may want to double or even triple this part of the...
- One quartered chicken, but you can probably use any type of store bought pieces (legs, thighs, breasts) you want.
- Marinade
- The juice of two large, fresh lemons (approx. 1/2 cup or 120 ml)
- Approx. 1/2 cup (120 ml) of vertjus or malt vinegar (cider vinegar also works)
- 2 dried bay leaves (use only 1 if using fresh leaves)
- 1 tsp (4 g) of salt
- 1 tsp (4 g) of pepper
- 1/4 tsp (1 g) of ground cloves
- 1/2 cup (75 g) chopped green onions (or potentially shallots if you want)
- Batter
- 1 1/2 cup (180 g) all-purpose flour
- White wine (cider or water are also appropriate)
- Yolks of 3 eggs
- 1 tsp (4 g) of salt
Spanish Crusted Roast Pork Tenderloin
By jeknudson
Super Good!! Crunchy on the outside, juicy on the inside, this pork tenderloin gets sultry flavor from smoked pa...
- 4 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 3/4 cup panko (Japanese bread crumbs)
- 3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
- 4 teaspoons finely chopped rosemary
- 2 1/2 teaspoons pimentón (smoked paprika), divided
- 2 tablespoons Madeira
- 2 (1-pound) pork tenderloins
Silky Pappardelle with Zucchini Ribbons
By jeknudson
Julianna Grimes, Cooking Light JUNE 2014
- 4 baby zucchini (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 3 (1-pint) packages cherry tomatoes
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 8 ounces uncooked pappardelle
- 6 tablespoons crème fraîche
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 2 teaspoons chopped fresh thyme
Pork Chops with Thyme Pan Sauce
By jeknudson
Deglazing: The process of using a liquid to lift the browned bits left after cooking meat or vegetables in a pan to...
- 1 tablespoon canola oil
- 4 (4-ounce) boneless center-cut pork chops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 1/2 cup dry white wine
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 fresh thyme sprig
- 1 1/2 tablespoons butter
Rosemary Bread
By jeknudson
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer
- 1 cup 1 cup water
- 3 tablespoons 3 tablespoons olive oil
- 1 1/2 teaspoons 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1/4 teaspoon 1/4 teaspoon Italian seasoning
- 1/4 teaspoon 1/4 teaspoon ground black pepper
- 1 tablespoon 1 tablespoon dried rosemary (or herbs of preference)
- 2 1/2 cups 2 1/2 cups bread flour
- 1 1/2 teaspoons 1 1/2 teaspoons active dry yeast
Stuffed Chicken Roast
By jeknudson
In a small saucepan combine the port, cherries, and sugar
- 3/4 cup ruby port
- 1/2 cup dried tart red cherries
- 1/4 cup sugar
- 1/2 pound hot Italian sausage, casings removed if present
- 1 tablespoon butter
- 1 medium onion, chopped (1/2 cup)
- 1 5 ounce package fresh baby spinach
- 1/2 cup 1/2-inch cubes provolone cheese (2 1/4 ounces)
- 1/4 cup soft bread crumbs
- 2 tablespoons chopped curly parsley
- 2 whole skinless, boneless chicken breasts (2 3/4 to 3 pounds total)
- 12 slices thick-cut bacon (1 pound)
- Kosher salt and freshly ground black pepper