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Recipes
Gouda, Pancetta and Onion Fondue with Pretzels
By Astrid
Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue
- 4 ounces thickly sliced pancetta, chopped
- 1 red onion, thinly sliced
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- 1 pound Gouda, coarsely shredded
- 2 tablespoons all-purpose flour
- 3/4 cup dry Riesling
- 8 soft pretzels, warmed
- Cubed seeded rye bread, cornichons and other pickled vegetables, for serving
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
By Astrid
Directions PREHEAT oven to 375° F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Roasted Squash Soup
By Astrid
Awesome Soup
- 4 Butternut Squash, about 6 lbs total
- Extra virgin olive oil for brushing
- Salt and freshly ground pepper, to taste
- 3 cups chicken stock, plus more as needed
- 3/4 cup chestnut puree
- 1 cup heavy cream
- 1 tsp brandy
Jumbo Pizza Loaf
By Astrid
1. Brown ground beef and onion
- 1 loaf French bread
- 1 1/4 lb. ground beef
- 1/2 cup grated parmesan cheese
- 1/2 cup onion, finely chopped
- 1 tsp salt
- 3/4 tsp oregano
- 2 - 6 oz cans tomato paste
- 12 oz grated mozzarella cheese
Balthazar French Martini
By Astrid
In a cocktail shaker, combine the vodka, pineapple juice, Chambord and ice cubes
- 1 oz. chilled vodka
- 1 oz. pineapple juice
- 1/3 oz. Chambord
- Ice cubes
Mascarpone and Goat Cheese Torta with Smoked Salmon
By Astrid
In a small, dry fry pan over medium-low heat, stir the pistachios until lightly toasted and fragrant, about 5 minut...
- 1⁄4 cup shelled salted pistachios
- 6 oz. mascarpone or natural cream cheese, at room temperature
- 6 oz. fresh plain goat cheese, at room temperature
- Freshly ground white pepper, to taste
- Olive oil, as needed
- 1⁄2 cup finely chopped smoked salmon, packed
- 1⁄2 baguette, cut into slices 1⁄4 inch thick
Arancini
By Astrid
In a large, heavy saucepan over medium heat, warm the 1/4 cup olive oil
- 1/4 cup extra-virgin olive oil, plus more for frying
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 lb. ground veal and/or pork
- 1 cup dry Marsala wine
- 1/2 cup shelled fresh English peas
- 1 cup meat stock
- 1 Tbs. tomato paste
- 2 Tbs. minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 3 cups Baldo or Arborio rice
- 6 eggs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Pinch of saffron threads, soaked in 2 Tbs. warm water
- 1 cup all-purpose flour
- 1 cup fine dried bread crumbs
Momma Latte
By Astrid
Serve over ice
- 2 parts RumChata®
- 2 parts Patron XO Cafe Tequila
- 1 part skim milk
Chocolate Cream Pie Martini
By Astrid
Shake and strain into a martini glass
- 1 part RumChata®
- 1 part Vanilla Vodka
- 1 part Godiva Chocolate Liqueur
Tater Tot Hot Dish II
By Astrid
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 3/4 teaspoon salt
- 1 pinch ground black pepper
- 1 (32 ounce) package tater tots, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (6 ounce) can French-fried onion rings