Confetti Lentils

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled, shredded on a box grater
  • 1 medium celery root, peeled, shredded on a box grater
  • 1 medium onion, shredded on a box grater
  • 2 teaspoons kosher salt, plus more
  • 1¼ cups French green lentils

Directions

  1. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
  2. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
  3. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
  4. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.
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Chocolate Blackout Cookies

Ingredients

Sprinkles:
  • 1 large egg white
  • 1 3/4 cups powdered sugar
Cookies:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder, preferably Dutch process
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 1/4 cups (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
Icing and assembly:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, room temperature, cut into pieces

Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.

Zippy Breaded Pork Chops

Ingredients

  • 1/3 cup prepared ranch salad dressing
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 6 bone-in pork loin chops (8 ounces each)

Directions

  1. Preheat oven to 425°.
  2. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
  3. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

Classic Beef Wellington

Ingredients

  • 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 8 ounces mushrooms
  • 1 large shallot
  • 2 tablespoons dry red wine
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried thyme leaves
  • 1 sheet frozen puff pastry (1/2 package), thawed