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Recipes
Braised Short Ribs
By kimvess
In a large skillet, heat the oil
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Austrian-Style Potato Salad
By kimvess
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 1 cuplow-sodium chicken broth
- 1 cup water
- Table salt
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion, chopped fine (about 3/4 cup)
- 6 cornichons, minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
- Ground black pepper
Chicken Pomodoro
By kimvess
Season cutlets with salt and pepper, then dust with flour
- SEASON:
- 2 boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8 oz. each)
- Salt and black pepper
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- OFF HEAT, DEGLAZE:
- 1 ⁄4 cup vodka
- 1 ⁄2 cup low-sodium chicken broth
- 1 ⁄4 cup heavy cream
- 1 cup halved heirloom cherry tomatoes
- 2 Tbsp. fresh lemon juice
- 1 ⁄4 cup minced scallions
Smashed Potatoes with Sour Cream and Chives
By kimvess
These are true home-style comfort, smashed so they have a rustic chunkiness and mixed with familiar mashed potato f...
- 1-1/4 lb. Yukon Gold potatoes (about 4 medium), unpeeled and cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth, warmed
- 1/4 cup reduced-fat sour cream
- 1-1/2 Tbs. chopped fresh chives
- Salt and freshly ground black pepper to taste
Stromboli Wraps
By kimvess
Heat oven to 400° F. Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Pa...
- 4 Mission® Zesty Garlic Herb Wraps
- 1/3 cup Butter or Margarine, softened
- 6 tablespoons Parmesan Cheese, shredded
- 4 oz. Provolone Cheese, thinly sliced
- 4 oz. Salami, thinly sliced
- 4 oz. Ham, thinly sliced
- 1/2 cup (4 oz. jar) Roasted Red Bell Peppers rinsed and cut into strips
- 4 oz. Mozzarella Cheese, shredded
- Marinara or Pizza Sauce, heated
Hugh's Southern Mac and Cheese
By kimvess
Hugh Acheson, Empire State South, Atlanta, Georgia, Southern Living JANUARY 2012
- 1/4 pound thick bacon slices, diced (about 4 slices)
- 2 medium leeks, cut into 1/2-inch rounds (about 1 cup)
- 1/3 (16-oz.) package uncooked cavatappi pasta
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk, warmed
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of ground red pepper
- 1 cup (4 oz.) freshly grated 2-year-old aged Cheddar cheese, divided
- 1 egg yolk
- 1/2 cup freshly grated Gruyère cheese
- 2 tablespoons heavy cream
- 1/4 cup toasted soft, fresh breadcrumbs
Cheesy Baked Mushroom Chicken
By kimvess
Easy and delicious. This creamy chicken over angel hair pasta will be a family favorite
- 6 skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 (.7-ounce) package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 (10.75-ounce) can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 1 pound angel hair pasta
Double Jack Stew
By kimvess
Directions Pair this hearty stew with a dry Irish stout
- 3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed
- 1/2 cup Irish stout
- 1/4 cup applejack (recommended: Laird's)
- 1/4 cup whiskey (recommended: Jack Daniel's)
- 2 tablespoons stone-ground Dijon mustard
- 2 tablespoons agave
- 1 tablespoon granulated garlic
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- 4 tablespoons olive oil
- 1 Spanish onion, cut into 3/4-inch dice
- 5 tablespoons all-purpose flour, divided
- 1/3 cup whiskey (recommended: Jack Daniel's)
- 4 cups beef stock, divided
- 2 bay leaves
- 1/2 teaspoon dried thyme, crushed fine
- 1/2 teaspoon dried savory, crushed fine
- 4 red potatoes, washed and quartered
- 1 turnip, peeled, halved and sliced into 1/2-inch half rounds
- 2 large carrots, peeled and cut into 1/2-inch coins
- 1/2 cup apple cider vinegar
- Kosher salt
- 1/2 cup buttermilk
- 1/4 cup heavy cream
- 2 tablespoons butter
Spaghetti with Meatballs (Michael Symon)
By kimvess
For the sauce: Heat the oil in a large Dutch oven over medium heat
- 1/4 cup olive oil
- 1 rack baby back ribs, separated (about 2 pounds)
- 1 large Spanish onion, diced
- 1 tablespoon kosher salt
- 6 cloves garlic, sliced
- 1 bottle dry white wine
- Two 28-ounce cans San Marzano tomatoes, chopped
- 3 tablespoons fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1 fresh bay leaf
- One 2-to 3-inch Parmesan rind
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
- 1/4 cup whole milk
- 1 1/2 pounds ground beef (80/20 or 75/25)
- 3/4 cup whole-milk ricotta
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1 egg
- Yia Yia's Neapolitan Sauce
- Kosher salt
- 1 pound spaghetti
- 15 fresh basil leaves, torn
- 1 to 2 tablespoons butter
- 1/4 cup grated Parmesan
Bacon-Topped Green Bean Casserole
By kimvess
Directions 1. In an extra-large skillet cook beans in boiling lightly salted water about 3 min...
- 1 1/2 pounds fresh green beans, trimmed
- 1 cup boiling water
- 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
- 7 - 8 slices bacon (8 ounces), cut into small pieces
- 12 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper