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Recipes
Chicken Agrodolce with Creamy Polenta
By jeknudson
1. Bring milk, 1/3 cup stock, and 1/4 teaspoon salt to a simmer in a large saucepan over medium-high heat
- 3 cups 1% low-fat milk
- 2 1/3 cups unsalted chicken stock, divided
- 1/2 teaspoon kosher salt, divided
- 2/3 cup quick-cooking polenta
- 1 1/2 teaspoons olive oil
- 4 (6-ounce) bone-in skin-on chicken thighs
- 1/2 teaspoon black pepper
- 2 tablespoons chopped garlic
- 1/4 cup golden raisins
- 2 tablespoons red wine vinegar
- 1 ounce pitted green olives, sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Short Rib Wellington Potpie
By jeknudson
Preheat an oven to 325°F
- 2 1/4 lb. boneless beef short ribs, cut into 1-inch dice
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1/4 lb. prosciutto, cut into 1/4-inch squares
- 3/4 lb. cremini mushrooms, quartered
- 8 Tbs. (1 stick) unsalted butter, cut into cubes
- 1/2 cup all-purpose flour
- 1/2 cup red wine
- 1 1/2 Tbs. beef demi-glace
- 3 cups beef stock
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 1 1/2 cups pearl onions
- 1/4 cup chopped fresh flat-leaf parsley
- 1 sheet puff pastry, 10 to 11 inches square
- 1 egg lightly beaten with 1 tsp. water
Almond-Currant Linzer Cookies
By jeknudson
Step 1 Whisk together both flours, baking powder, and salt in a medium bowl; set aside
- 8 ounces whole-wheat pastry flour (about 2 1/4 cups)
- 3 .13 ounces almond flour (about 1 cup)
- 1 /2 teaspoon baking powder
- 1 /2 teaspoon kosher salt
- 2 /3 cup granulated sugar
- 1 /2 cup unsalted butter, softened
- 3 tablespoons canola oil
- 1 teaspoon lemon zest
- 1 large egg
- 2 tablespoons powdered sugar
- 6 tablespoons red or black currant jelly
Pear Pandowdy
By jeknudson
1. Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just com...
- FOR THE CRUST
- 1 3/4 cups all-purpose flour
- 1/2 cup blanched hazelnuts, toasted and finely ground
- 1 teaspoon granulated sugar
- Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
- Fine sanding sugar, for sprinkling
- FOR THE FILLING
- 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges
- 1/3 cup granulated sugar
- 1/4 cup chopped dried figs
- 2 tablespoons fresh lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
Grilled Chicken Skewers with Asian Pear Slaw
By jeknudson
1. To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons minced fresh ginger
- 1 tablespoon chopped shallots
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced garlic
- 1 pound chicken breast tenders
- 2 cups shredded cabbage (such as Savoy)
- 1 cup julienne-cut daikon radish
- 1/2 cup julienne-cut carrot
- 1/2 cup shaved red onion
- 1/3 cup canola oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped fresh basil
- 2 3/4 teaspoons fish sauce
- 1 teaspoon dark sesame oil
- 1 cup julienne-cut Asian pear or Granny Smith apple
Easy Caramel Sauce
By jeknudson
Southern Living SEPTEMBER 2013
- 1 cup sugar
- 1/3 cup water
- 2 teaspoons fresh lemon juice
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of sea salt
Tarragon-Scented Chicken Tetrazzini
By jeknudson
Bring a large pot of water to a boil for the pasta
- 2 tablespoons olive oil
- 1 pound chicken breast tenders, thinly sliced on an angle
- Salt and pepper
- 1/2 stick butter
- 12 ounces cremini mushrooms, thinly sliced
- 2 shallots, finely chopped
- 4 garlic, finely chopped
- 3 tablespoons flour
- 1/2 cup dry sherry or dry white wine
- 2 cups whole milk
- 1/2 cup chicken stock
- 1 teaspoon dry mustard
- A little freshly grated or ground nutmeg
- 1/2 cup (a couple handfuls) grated Parmigiano-Reggiano
- 1 pound egg tagliatelle or linguine
- 1 cup shelled fresh spring peas or frozen peas, preferably organic, thawed
- 1/4 cup tarragon leaves, chopped
Sherried Summer Berries
By jeknudson
Whisk together egg yolks, sugar, and sherry
- 4 large egg yolks
- 1 cup sugar
- 1/4 cup sherry
- 1/2 cup heavy cream
- Fresh strawberries, halved, and/or blueberries, raspberries, or blackberries
Eggplant Parmesan
By jeknudson
Step 1 Preheat oven to 375°
- Remaining ingredients:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Crawfish Étouffée
By jeknudson
1. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, ...
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 medium-size green bell pepper, chopped
- 4 garlic cloves, minced
- 1 large shallot, chopped
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground red pepper
- 1 (14-oz.) can low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 pounds cooked, peeled crawfish tails*
- Hot cooked rice