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Recipes
Pappardelle with Bolognese Sauce
By kimvess
In a large sauté pan over medium-high heat, warm 1 Tbs
- 2 Tbs. olive oil
- 1 1/4 lb. (625 g) ground beef
- 1 1/4 lb. (625 g) ground pork
- Kosher salt and freshly ground pepper, to taste
- 4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice
- 1 yellow onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, minced
- 1/3 cup (3 oz./90 g) tomato paste
- 1 cup (8 fl. oz./250 ml) dry red wine
- 1 cup (8 fl. oz./250 ml) milk
- 2 cans (each 28 oz./875 g) whole tomatoes, passed through a food mill
- 2 bay leaves
- 1 Parmigiano-Reggiano cheese rind
- 1 lb. (500 g) pappardelle, cooked until al dente and drained
- Grated Parmigiano-Reggiano cheese for serving
Cheese Tortellini in Garlic Butter Sauce
By kimvess
In a large pot, bring 2 ½ cups broth to a boil
- 32 ounces chicken broth, divided
- 2 Tablespoons cornstarch
- 1 (16 ounce) package frozen cheese tortellini
- 4 Tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- Parmesan cheese, for garnish
- Minced fresh parsley, for garnish, optional
Fettuccine with Spicy Sausage and Cabbage Ribbons
By kimvess
In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes
- 1 pound green cabbage (1/2 medium head), cut into 1/2-inch-wide ribbons
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, finely chopped
- Kosher salt
- 1 pound spicy Italian sausage—casings discarded, meat crumbled
- 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
- 1 pound fettuccine
- Freshly grated Pecorino Romano cheese, for serving
French Toast with Salted Caramel and Creme Fraiche
By kimvess
To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust
- Caramel
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup whipping cream
- 1/4 cup unsalted butter
- Pinch fleur de sel
- French toast
- 4 eggs
- 1/3 cup whole milk
- 1 vanilla bean, halved lengthwise and seeds scraped
- Big pinch brown sugar
- Pinch sea salt
- 2 to 3 tablespoons unsalted butter, for frying
- 6 slices challah bread, sliced about 1-inch thick
- 1/2 cup creme fraiche or sour cream
Bacon Hasselback Potatoes
By kimvess
These Bacon Hasselback Potatoes may take 2 hours to bake, but they are worth the wait! What could be better than b
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 12 medium Yukon gold potatoes, peeled
- 1 stick unsalted butter
- Sea salt and freshly ground pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 clove garlic, finely chopped
French-Style Pot Roast
By kimvess
This is so worth the work
- 1 (4-to5-pound) bonless chuch-eye roast, pulled apart into 2 pieces and fat trimmed
- 2 teaspoons kosher salt
- 1 bottle (750 ml) medium-bodied red wine (such as Pinot Noir)
- 10 sprigs fresh parsley plus 2 tablespoons minced leaves
- 2 sprigs fresh thyme
- 2 bay leaves
- Pepper
- 4 slices bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
- 1 onion, minced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon unbleached all-purpose flour
- 2 cups beef broth
- 4 carrots, peeled and cut on bias into 1 1/2-inch pieces
- 2 cups frozen pearl onions
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/2 cup water plus 1/4 cup cold water
- 10 ounces white mushrooms, halved if small and quartered if large
- Table salt
- 1 tablespoon powdered unflavored gelatin
Pasta al Burro con Formaggino: Pasta with Butter and Cheese
By kimvess
Salt a pot of boiling water, and cook the penne according to instructions on the package
- 1 pound penne rigate pasta
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 2 tablespoons formaggino (Italian cream cheese)
- 2 tablespoons butter
- Salt
Hoisin Pork With Rice
By kimvess
Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 te...
- 1/4 cup hoisin sauce
- 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
- 1/2 jalapeno pepper (seeded for less heat)
- 4 scallions, sliced
- Freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed
- Kosher salt
- 1 1/2 pounds frozen brown rice (about 5 cups)
- 4 ounces snow peas, trimmed and halved
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon grated peeled ginger
- 2 teaspoons toasted sesame seeds
- 2 medium carrots, shredded
Taco Bar
By kimvess
Set a 12-inch saute pan over medium heat and add the olive oil
- 2 tablespoons olive oil
- 1 1/2 cups onion, finely chopped
- 3 tablespoons minced garlic
- 3 tablespoons ground cumin
- 2 pounds ground beef
- 1 teaspoon ground chipotle pepper
- 1 1/2 teaspoons kosher salt
- 2 cups beef broth
- 1/4 cup tomato paste
- 12 to 16 taco shells or warmed soft tortillas, as desired
- Grated Monterey Jack or Cheddar, for garnish
- Diced tomatoes, for garnish
- Minced jalapenos, for garnish
- Sour cream, for garnish
- Shredded iceburg lettuce, for garnish
- Guacamole, recipe follows, for garnish
- Salsa, recipe follows, for garnish
- Chopped red onion, for garnish
- 3 ripe avocados, peeled and cut into 1/2-inch pieces
- 3 tablespoons finely chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon freshly minced cilantro leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
- 1 cup chopped white onions
- 5 teaspoons minced garlic
- 4 serrano peppers, stems and seeds removed, minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
Chicken Stroganoff
By kimvess
Cook pasta; drain, reserving 1/2 cup cooking water
- 8 ounces fettuccine
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 3 tablespoons EVOO
- 2/3 cup sliced shallots
- 1 teaspoon flour
- 1/2 cup dry white wine
- 1 cup creme fraiche or sour cream
- 1 tablespoon chopped tarragon