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  1. Baked Oysters with Bacon and Leeks

    Baked Oysters with Bacon and Leeks

    A Seafood Sensation

     Serves 2 to 4

    Quiche cooks up light and fluffy inside ham crusts. A perfect on-the-go breakfast or finger food for your next party that is low-carb and gluten-free.

    Published Bon Appetit, November 2004

    Use fresh oysters if you can; note that the recipe also tested well using oysters packed in jars. If the oysters are very large, cut them in half.

    Ingredients:

    • 1 tablespoon butter
    • 1 tablespoon all purpose flour
    • 1 cup whipping cream
    • 8 ounces North Country Smokehouse Applewood bacon bacon, chopped
    • 4 cups thinly sliced leeks (white and pale green parts only; from 4 large)
    • 1 cup finely chopped celery
    • 1 bay leaf
    • 1/8 teaspoon cayenne pepper
    • 2 tablespoons dry white wine
    • 2 tablespoons grated Pecorino Romano che
    August 06, 2018
  2. Sausage Choucroute Garnie

    Sausage Choucroute Garnie

    A Hearty Dish

     Serves 10

    Recipe by Jacques Pépin, Food & Wine


    Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. I've adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. I always serve two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.

    Ingredients:

    • 1/3 cup kosher salt, plus more for seasoning
    • 2 tablespoons light brown sugar
    • 3 pounds pork b
    August 06, 2018
  3. Smoked Sausage Cassoulet

    Smoked Sausage Cassoulet

    Smoked Sausage Cassoulet

    Published in Bon Appetit, March 1999

    Make this a day ahead for the best flavor. Serves 8-10.

    Ingredients:

    • 2 tablespoons plus 1/4 cup olive oil
    • 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
    • 4 large leeks (white and pale green parts only), thinly sliced
    • 6 large garlic cloves, chopped
    • 1 medium apple, peeled, chopped
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 1/2 cup brandy
    • 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
    • 3 15-ounce cans Great Northern beans, drained, liquid reserved
    • 1 10-ounce package frozen baby lima beans, thawed
    • 1 cup (or more) canned chicken broth
    • 3 tablespoons tomato paste
    • 1/2 teasp
    August 06, 2018
  4. Mamaliga Balls with Smoked Ham

    Mamaliga Balls with Smoked Ham

    Mamaliga Balls with Smoked Ham

    Published by Michael Symon, Food Network’s “Melting Pot”

    Ingredients:

    • 2 3/4 cups chicken stock
    • 2 cups fine yellow cornmeal
    • oil, for deep-frying
    • 1/4 pound butter
    • salt and pepper
    • 1/4 cup diced smoked ham
    • 1/4 cup ricotta

    Directions:


    Heat the stock to a simmer and then whisk in the cornmeal.

    Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
    Poke a hole in the middle and fill with 1/4 teaspoon each of the

    August 06, 2018
  5. Smoked Chicken Pot Pie with Sweet Potato Crust

    Smoked Chicken Pot Pie with Sweet Potato Crust

    Smoked Chicken Pot Pie with Sweet Potato Crust

    From the Food Network’s “Throwdown with Bobby Flay”

    Ingredients:

    Sweet Potato Crust:

    • 1 pound all-purpose flour
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • 2 sticks butter, cut into pieces and chilled
    • 2 eggs
    • 1 cup milk
    • 2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)
    • 1 egg mixed with 1 tablespoon water, for egg wash

     

    Filling:

    • 4 tablespoons unsalted butter
    • 1 medium Spanish onion, finely diced
    • 3 cloves garlic, finely chopped
    • 4 tablespoons all-purpose flour
    • 4 to 5 cups whole milk, heated
    • 3/4 pound cremini
    August 06, 2018