Creamy Potato Soup with Bacon Vinaigrette recipe on Food52. Author Notes: I wrote this recipe when I was having a down day.
Simmering the stock all day lifted my spirits. - OB Cookie - OB Cookie Food52 Review: No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life.
You might be skeptical, as we were, about not including some of the bacon fat in the dressing, but trust us -- this keeps the whole thing bright and perky. Serves 6 For the Soup 1 tablespoon butter 1 large onion diced 1 large carrot diced 1 rib celery diced 3 cloves garlic diced 1 sprig rosemary chopped 1 teaspoon salt 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes 7 cups chicken stock or water 1 cup low fat sour cream salt and pepper to taste For vinaigrette This recipe is a Wildcard Contest Winner!
Filet Mignon with Peppercorn Mustard Sauce Recipe.
Asian. Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia recipe on Food52.com. Author Notes: I came up with this sandwich because I love prosciutto and fruit together.
They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit.
Salty, sweet, crispy, melty goodness! - RaquelG (less)Author Notes: I came up with this sandwich because I love prosciutto and fruit together. Food52 Review: Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. Serves 1 Your Best Pork Sandwich Contest Finalist! Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Food52.com. Author Notes: This roast is worth celebrating.
Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance.
This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. Food52 Review: TasteFood's roast is definitely a show-stopper. Serves 6-8 For the Beef Tenderloin: 1 center-cut beef tenderloin, 3 pounds Salt 1 ounce dried porcini mushrooms 2 tablespoons fresh rosemary leaves, finely chopped 1 teaspoon black peppercorns Olive oil Season the tenderloin all over with salt. For the Port Wine Sauce: Your Best Holiday Roast Contest Winner! Spicy Whiskey BBQ Sliders. Are you having a New Year’s Eve get together at your house? If so, I must urge you to strongly consider making these decadent, drippy, diminutive, dreamy, and divine sliders.
I made them just before Christmas and when I took my first bite, I actually heard angels singing. They’re positively out of this world. Here. Let me prove it to you. The Cast of Characters: ground meat, salt & pepper, butter, onion, whiskey (not pictured because I didn’t think to add it until I was in the middle of cooking the sauce), jarred jalapenos, and small buns/rolls. You can use ground beef, ground turkey, or…guess what this is? Or my cattle ranching family. A girl’s gotta experiment from time to time, man. Form the meat into small patties (about 12) then sprinkle them generously with salt and pepper. Fry them in two batches in a skillet of melted butter over medium to medium-high heat.
Mmmm. After all the patties are cooked, remove them to a plate. But we don’t need all of it. Then grab some jarred jalapenos… How To Make Better Mac 'n' Cheese.
Breakfast. Desserts/sweets. Breads.