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Recipes
Pasta Twists with Beer-Cheese Sauce - Recipe.com
By kimvess
Be sure to use sharp cheddar to give this meatless main dish the cheesiest flavor
- 8 ounces packaged dried tricolor corkscrew macaroni or rope macaroni (gemelli)
- 2 medium carrots, bias-sliced (1 cup)
- 1 small zucchini, coarsely chopped (1 cup)
- 1 cup fresh whole mushrooms, quartered
- 2 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup beer
- 3/4 cup shredded sharp cheddar cheese (3 ounces)
Pasta Bolognese
By kimvess
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Big Italian Salad
By kimvess
In a large bowl, mash the garlic to a paste with a generous pinch of salt
- 1 garlic clove, smashed
- Salt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 large romaine heart, chopped
- 1 small head of radicchio—halved, cored and coarsely chopped
- 1/4 head of iceberg lettuce, coarsely chopped
- 1 tender celery rib, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes
- 1/4 cup pitted green olives, preferably Sicilian
- 8 peperoncini
- 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
Chicken Scallopine with Sage and Fontina Cheese
By kimvess
Place the chicken cutlets on a clean work surface, narrow end facing you
- 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- Salt and freshly ground black pepper
- 6 sage leaves
- 3 ounces grated fontina cheese
- 3 tablespoons olive oil
- 1 garlic clove, halved
- 1/2 cup white wine
- 1 (28-ounce) can whole San Marzano tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Special Equipment: toothpicks
Penne with Asparagus, Sage and Peas
By kimvess
Bring a large pot of salted water to a boil
- 1/2 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound thick asparagus, cut into 1-inch lengths
- 2 cups chicken stock
- 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
Mustard-and Beer-Braised Sausages
By kimvess
In your heaviest skillet, sear the sausages in the vegetable oil over medium heat until they begin to brown (probab...
- Ingredients
- 1 pound pork sausage (the good stuff, from a butcher)
- 3 cups sauerkraut
- 1 medium onion, sliced
- 1 poblano pepper, seeded and sliced
- 1 apple (Granny Smith or Golden Delicious is fine), peeled, cored, and diced into 0.5-inch pieces
- 6 tablespoons whole grain mustard
- 2 tablespoon vegetable oil
- 1 12 oz bottle of Abita Amber Lager
Smashed Potato Gratin
By kimvess
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves
- 3 pounds Yukon gold potatoes
- 3 garlic cloves, peeled
- Kosher salt
- 1 cup milk
- 1 cup sour cream
- 2 cups grated Cheddar
- 3/4 cup panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- Pinch cayenne pepper
- 1 bunch chives
Queso Fundido
By kimvess
Heat oven to 350 degrees Fahrenheit
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup queso fresco, crumbled (or you could even use feta cheese)
- 1 cup sliced mushrooms
- 1 clove garlic, minced
- 1 cup spinach, chopped rough and packed tight
- 3 tablespoons butter + 1/2 teaspoon for buttering the dish
- Salt and pepper, to taste
- Tortillas or chips, to serve
Halušky (Boiled Potato Dumplings)
By kimvess
1. Heat butter and bacon in a 10″ skillet over medium-high heat, and cook, stirring occasionally, until bacon is ...
- 1 tbsp. unsalted butter
- 3 slices bacon, cut into 1/2″ pieces
- 2 small yellow onion, 1 thinly sliced, 1 finely grated
- Kosher salt, to taste
- 1 3/4 lb. russet potatoes (about 2 large), peeled, finely grated (soak in water until needed, then drain)
- 2 cups flour
- 3/4 tsp. baking soda
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
- Sour cream, for serving
Chicken and Roasted Pepper Roll-Ups
By kimvess
Directions Preheat oven to 400 degrees F
- 3 medium skinless, boneless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 ounces garlic-herb goat cheese
- 1 ounce baby arugula or baby spinach (about 1 cup packed)
- 3/4 cup jarred roasted red sweet peppers, drained well and chopped
- 1 green onion, finely chopped
- 1/2 cup purchased dried tomato pesto