Orchidgal's profile page
Recipes
Mustard Herb Roasted Lamb Breast
By orchidgal
Dijon mustard and herbs lend a delicate flavor to lamb
- Zest of 1 lemon
- 5 garlic cloves, minced
- 1 1/2 Tbs. Herbes de Provence
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 3 Tbs. Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 shallot, peeled and quartered
- 4 lb. lamb breast
- 1/4 cup white wine
- 1/2 cup turkey stock
- 2 Tbs. unsalted butter, at room temperature
Lemon and Thyme Turkey Cutlets
By orchidgal
Lemon and thyme flavor these breaded turkey cutlets
- 4 turkey cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup flour
- 1 egg
- 2 tablespoons water
- 1 cup breadcrumbs
- the zest of one lemon
- 1-1/2 teaspoons dried thyme
- 1/2 cup sherry
- 1 tablespoon unsalted butter
Beef Bourguignon
By orchidgal
A hearty beef stew nods to its early French peasant beginnings
- •4 slices thick sliced bacon, diced
- •2 1/2 pounds chuck beef cut into 1-inch cubes
- •Kosher salt
- •Freshly ground black pepper
- •2 large carrots, sliced into bite-size pieces
- •2 celery ribs, sliced into bite-sized pieces
- •1 cup yellow onion, chopped into large chunks
- •2 teaspoons chopped garlic (2 cloves)
- •1/3 cup good dry red wine
- •4 cups beef stock
- •1 tablespoon tomato paste
- •1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- •4 tablespoons unsalted butter at room temperature, divided
- •3 tablespoons all-purpose flour
- •1/2 pound fresh Crimini mushrooms, thickly sliced
Tasty Crab Dip
By orchidgal
This versatile crab dip can be served with crackers or on bread as a sandwich
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, grated
- 1/4 cup chives, chopped
- 8 ounces imitation crab meat, diced
- 1 pinch sea salt
- 1 pinch ground white pepper
Potato Puffballs
By orchidgal
Crispy on the outside, these potato puffs are creamy and tasty on the inside
- 2 medium Yukon Gold potatoes
- Kosher salt
- 2 tablespoons butter
- 4 garlic cloves, grated or minced
- 2 tablespoons onion (or 1/2 shallot), grated
- 1/2 cup grated sharp cheddar cheese
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh thyme
- 1 teaspoon baking powder
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon sour cream
- 2 slices cooked bacon, minced
- 1 egg
- 1/2 cup bread crumbs, for dredging
Turkey Pot Pie
By orchidgal
Flakey crust covers a rich turkey and vegetable stew
- Filling:
- •6 tablespoons unsalted butter
- •2 cups yellow onions, chopped (2 onions)
- •2 cups medium-diced carrots
- •1 cup celery, diced
- •1/2 cup all-purpose flour
- •4 cups turkey stock
- •2 teaspoons kosher salt
- •1/2 teaspoon cracked black pepper
- •1/4 cup Half-and-Half
- •4 cups cooked, diced turkey
- •1 (10-ounce) package frozen peas (2 cups)
- •1/3 cup fresh parsley leaves , chopped
- Pastry:
- •1-1/2 cups all-purpose flour
- •3/4 teaspoon kosher salt
- •1/2 teaspoon baking powder
- •1/4 cup vegetable shortening
- •4 tablespoons cold unsalted butter, diced
- •1/4 to 1/2 cup ice water
- •1 egg beaten with 1 tablespoon water, for egg wash
- •Flaked sea salt and cracked black pepper
Sherry Flat Iron Steak
By orchidgal
A sherry marinade adds flavor to flat iron stak
- 1/2 cup extra-virgin olive oil
- 3 tablespoons sherry
- 3 tablespoons soy sauce
- 1 tablespoon fresh chives, minced
- 1 garlic clove, grated
- 1 tablespoon ground black pepper
- 1 tablespoon fresh parsely, chopped
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed
- 1 flat iron steak
Spicy Turkey Cutlets
By orchidgal
Breaded turkey cutlets are seasoned with a mixture of herbs and spices
- 4 turkey cutlets
- sea salt
- ground black pepper
- 1/2 cup flour
- 1 egg
- 1 tablespoon water
- 1 cup plain bread crumbs
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried Herbes de Provence
- 1/2 teaspoon lemon pepper blend
Sausage Stuffing
By orchidgal
Homemade sausage adds a special touch to stuffing
- •1/2 pound breakfast sausage
- •1/4 cup (4 tablespoons) butter
- •1 cup chopped onion
- •3/4 cup chopped celery
- •5 cups cubed French bread or white bread
- •1/2 tablespoon poultry seasoning
- •1/2 tablespoon chopped fresh sage or 1/2 teaspoon dried sage, crumbled
- •1 tablespoon finely chopped fresh parsley
- •1/2 teaspoon kosher salt
- •dash freshly ground black pepper
- •1 cup chicken or turkey broth
Chunky Potato Soup
By orchidgal
Chunks of potato swim in a creamy potato soup
- 3 slices bacon
- 1/4 cup onion, diced
- 2 tablespoons flour
- 2 cups turkey stock (or chicken stock)
- 2 cups mashed potatoes
- Dash hot sauce
- 1/2 teaspoon dry thyme
- 1/4 teaspoon Old Bay Seasoning
- Salt and Pepper to taste
- 3 medium potatoes
- 1/2 cup Half-and-Half
- 1/2 cup Velveeta or cheddar cheese spread
- Cheddar cheese, grated, for garnish
- Green onion, chopped, for garnish