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Recipes
Chicken with Morels
By GwennW
Preheat the oven to 375 degrees F
- 1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
- 6 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 1 ⁄4 cup clarified butter
- 1 ⁄3 cup chopped shallots (2 large)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup Madeira wine
- 1 cup (8 ounces) creme fraiche
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
Individual Potato Gratins
By GwennW
Preheat oven to 375°F. Saute onion in EVOO for 10 - 15 minutes, until the onion begins to caramelize
- PAM
- 3 large all purpose baking potatoes, peeled and thinly sliced
- 1 c. grated Swiss cheese
- 1 onion, chopped
- EVOO
- kosher salt and fresh ground pepper, to taste
- 1 c. heavy cream
Seared Scallops with Parsley-Garlic butter
By GwennW
Rinse scallops and pat dry; sprinkle all over with salt and pepper
- 12 scallops (about 12 oz. total)
- kosher salt and fresh ground pepper
- 1 T. EVOO
- 2 1/2 T. unsalted butter
- 2 tsp. minced garlic
- 1 T. minced shallot
- 4 oz. shiitake mushrooms, rinsed, stemmed, and thinly sliced
- 1/2 c. chicken broth
- 3 T. chopped parsley
- 2 T. canned crushed tomatoes
- 2 T. dry white wine
- 2 tsp. lemon juice
Sweet Potatoes with Carmelized Onions
By GwennW
Preheat oven to 375 degrees F
- 4 large sweet potatoes, peeled and chopped into rough chunks
- 1/4 cup grade B maple syrup, plus 2 tablespoons
- 1/4 cup extra-virgin olive oil, divided in 1/2
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons butter
- 1 large Vidalia or other sweet onion, thinly sliced
- Hot water
Beef Barley Soup
By GwennW
Place beans, meat, salt, pepper and whole, unpeeled onion into a large pot
- 3/4 c. dried barley
- 1/2 c. dried baby lima beans
- 1/4 c. dried split peas
- 2 whole beef shanks or 4 short ribs
- kosher salt and fresh ground pepper
- 2 whole, unpeeled onions
- 3 chicken bouillon cubes
- 3 carrots, diced
- 3 ribs celery, diced
- 2 scallions, chopped
- 1 8oz. pkg. mushrooms, sliced
Mascarpone Chocolate Toffee Bars (adapted from Giada De Laurentilis)
By GwennW
Position an oven rack in the middle of the oven
- Vegetable cooking spray
- 1 pound refrigerated sugar cookie dough or chocolate chip cookie dough (recommended: Pillsbury)
- 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor) OR 1 c. crushed Health bar
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet or dark chocolate chips (recommended: Ghirardelli)
- 1 teaspoon vegetable oil
- 1 cup (8 ounces) mascarpone cheese, at room temperature (or 8 oz. cream cheese if mascarpone is unavailable)
- 1/4 cup sliced almonds, toasted * see Cook's Note
Mocha Toffee
By GwennW
Line a baking sheet with a silicone baking sheet or parchment paper
- 1 c. (2 sticks) unsalted butter
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 1.5 tsp. molasses
- 1/4 tsp. sea salt (or kosher salt)
- 1.5 tsp. instant expresso powder
- 1 c. dark or bittersweet chocolate chips
- 1/2 c. chopped hazelnuts (toasted, skinned and cooled)
Buffalo Style Chicken Pizza
By GwennW
Preheat oven to 350. Place the chicken breasts on a sheet pan
- 4 boneless, skinless chicken breasts
- 3 T. EVOO
- kosher salt and fresh ground pepper
- 3 T. butter, melted
- 2 - 3 T. bottled hot sauce (I like Pete's)
- 1 1/2 c. bottled ranch or blue cheese salad dressing
- 2 (16 in.) prepared thin pizza crusts (Mama Mary's pizza crust recommended)
- 1 8oz. pkg. shredded sharp cheddar
- 1 8oz. pkg. shredded mozarella
Mexican Chopped Salad with Honey-Lime Dressing (adapted from Self Magazine)
By GwennW
Toss all salad ingredients in a large bowl
- Salad:
- 2 1/2 cups chopped romaine lettuce
- 1 can (15.5 oz) black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- Half a ripe avocado, diced
- 1 red bell pepper, chopped
- 1/4 cup crumbled reduced-fat feta cheese
- Honey-Lime Dressing:
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 tbsp honey
- 2 tbsp finely chopped fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tsp chopped jalapeño pepper (use canned for less heat)
Millionaire's Shortbread
By GwennW
Shortbread: Directions Preheat the oven to 350 degrees F
- Shortbread:
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- Caramel Layer:
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- Chocolate Topping:
- 3/4 pound good-quality milk chocolate