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Recipes
Mustard-Crusted Pork Roast With Shallots and Wine Sauce
By DenaK
serve with parmesan polenta and sautéed collard greens and garlic Directions Heat oven to 400° F
- 16 shallots, unpeeled
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 6-pound bone-in center-cut pork rib roast (8 ribs)—chine bone removed, bones Frenched, at room temperature
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh sage
- 2 cups dry white wine
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Cauliflower and Sausage Flat Bread
By DenaK
Directions Heat oven to 425° F
- 1 pound pizza dough, thawed if frozen
- 1 tablespoon olive oil, plus more for the baking sheet
- 1/2 head cauliflower, sliced
- 1 red chili pepper, thinly sliced
- 1 cup fresh flat-leaf parsley leaves
- kosher salt and black pepper
- 2 cups grated Gruyère (8 ounces)
- 1/2 pound Italian sausage links, casings removed and broken into small pieces
Horseradish Cream Sauce
By DenaK
by Bruce Aidells and Nancy Oakes
- 1 1/2 cups sour cream
- 1/2 cup prepared white horseradish, drained
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped shallots
- 1 teaspoon fresh lemon juice
Sweet Potato Gnocchi with Brown Butter and Sage
By DenaK
Line large baking sheet with parchment paper
- 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tablespoons (packed) golden brown sugar
- 2 teaspoons plus 2 tablespoons salt
- 1/2 teaspoon freshly ground nutmeg
- 2 3/4 cups (about) all purpose flour
- 1 cup (2 sticks) unsalted butter
- 6 tablespoons chopped fresh sage plus whole leaves for garnish
Three Cheese Mac and Cheese
By DenaK
Heat oven to 400º. Butter a 10-inch cast-iron skillet
- 3/4 pound penne
- 1 1/2 cups heavy cream or half-and-half
- 3 tablespoons finely chopped yellow onion
- 2 garlic cloves, minced
- 2 tablespoons all purpose flour
- 5 ounces goat cheese
- 3 ounces sharp white cheddar, shredded
- 1/2 cup packed freshly grated Parmesan
- 2 tablespoons sour cream
- 3/4 teaspoon lemon zest
- 1 1/2 teaspoons chopped fresh thyme
- Salt and freshly ground black (or white) pepper
- 1 extra large egg yolk
Avgolemono (Greek Lemon-Egg Soup)
By DenaK
Directions Place the broth and the rice in a large saucepan and bring to a boil
- 6 cups low-sodium chicken broth
- 3/4 cup long-grain rice
- 2 cooked chicken-breast halves, skin discarded and meat shredded
- 2 large eggs, at room temperature
- 1/3 cup fresh lemon juice
- 1 lemon, thinly sliced
Oreo Crumb Crispies
By DenaK
1.Preheat oven to 400 degrees F 2
- 1 can Original Pillsburry Crescent Rolls
- 1/4 cup cold butter
- 1/4 cup brown sugar
- 2 Tbsp. sugar
- 6 Double Stuffed Oreos
- 1/2 cup flour
- . . GLAZE .
- 1/2 cup powdered sugar
- 1 Tbsp. butter softened
- 1 tsp. vanilla
- 1 Tbsp. milk
Crab & Scallion Stuffed Shrimp
By DenaK
Make the stuffing: In a small saucepan, melt 2 Tbs
- 3-1/2 Tbs. unsalted butter; more for the baking sheet
- 1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
- Kosher salt
- 1/2 tsp. Worcestershire sauce
- Two drops Sriracha hot sauce (or other Asian chile sauce)
- 1/3 cup mayonnaise
- 2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs
- 1-1/2 tsp. fresh lemon juice
- 1 tsp. finely grated lemon zest
- 1/2 tsp. Dijon mustard
- Freshly ground black pepper
- 1/2 lb. backfin crabmeat, drained and picked over for shells
- 1-1/4 cups fine fresh breadcrumbs
- 16 jumbo shrimp (16 to 20 per lb.), butterflied
- 1 small head frisee lettuce, torn into bite-size pieces
- 1-1/2 tsp. extra-virgin olive oil
Chewy Spice Cookies
By DenaK
Directions Heat oven to 350° F
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 3/4 cup vegetable shortening (preferably trans-fat-free)
- 2/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
Porcini Mushroom Sauce
By DenaK
Combine porcini mushrooms and 1 cup warm water in small bowl
- 1 1/2 ounces dried porcini mushrooms
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup dry Marsala
- 1/2 cup dry white wine
- 1 teaspoon minced fresh rosemary
- 1 cup chicken stock or canned low-salt chicken broth
- 1 cup beef stock or canned beef broth
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour