More is Better

From Williams-Sonoma --we served this for Easter as an appetizer --but would be perfect for a brunch or shower. Yummo very spring like ! Also the mixture actually made 16 in my minimuffin pan. And yes we were in the middle of a Sequence tournament !! 2 1/2 tsp. unsalted butter, plus more for greasing 6 asparagus spears, tough ends trimmed 1 leek, halved lengthwise and rinsed well, white and light green portions finely chopped 2 oz. fresh goat cheese 1/2 cup whole-milk ricotta cheese 1 egg Preheat an oven to 300°F. Generously coat the cups of a 12-cup miniature muffin pan with butter. Thinly slice the asparagus spears crosswise, keeping the tips whole. Set the asparagus tips aside. In a sauté pan over medium-low heat, melt 2 tsp. of the butter. Add the sliced asparagus and the leek and cook gently, stirring often, until just softened slightly, 1 to 2 minutes. Transfer to a small bowl and let cool. Crumble the goat cheese into another bowl. Add the ricotta cheese and egg an...

This recipe also from Williams-Sonoma and yes before you bring it up to me.....I was very liberal with the cheese on top!! Also we halved this recipe. Don't you just want to dive in and eat it with the serving spoon!! 4 lb. large Yukon Gold potatoes, peeled and   quartered Kosher salt, to taste 1 1/2 cups half-and-half 8 Tbs. (1 stick) unsalted butter 2 cups grated cheddar cheese 1/4 cup snipped fresh chives Freshly ground pepper, to taste Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches. Preheat an oven to 450°F. Butter a 2-quart baking dish. In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubb...

This recipe is from Williams-Sonoma but I think it is meant to be a fall recipe not spring. We served it for Easter. We also actually halved this recipe and there was plenty. 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces 1 shallot, finely chopped 2 Tbs. cider vinegar 1 Tbs. firmly packed light brown sugar 1 tsp. Dijon mustard 1 tsp. chopped fresh thyme 6 Tbs. olive oil Kosher salt and freshly ground pepper, to taste 1 1/2 lb. brussels sprouts, trimmed 1 butternut squash, peeled, seeded and cut into 3/4-inch dice 1 tsp. chopped fresh sage 1 cup coarsely chopped steamed chestnuts (didn't find them so omitted in our recipe) In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour all but 1 Tbs. of the fat into a heatproof bowl and reserve. Add the shallot to the remaining fat in the pan and sauté over medium heat, stirring occasionally, until tender, 2 to 3 minutes. Let...

Another Clinton Kelly from The Chew recipe. Love the fact that the packets can be made up ahead of time. Then ready to eat in just 12 minutes. I had salmon with the skin still on the bottom- so after I finished sauteing the mushrooms I seared the bottom of the salmon so I could remove the skin before assembling the packets. I had really pencil thin asparagus if yours are thicker I would precook them slightly. Also we halved the dill butter recipe and it was plenty.  Precooking on parchment paper pictured below WILD SALMON WITH MUSHROOMS & ASPARAGUS 2 tablespoons   butter 2 tablespoons   olive oil (plus more to drizzle) 1 pound   wild mushrooms (thinly sliced) 1  lemon (thinly sliced into rounds) 1  bunch asparagus 1 pound   salmon (portioned into 4-6 oz filets) 1/2 cup   white wine salt & freshly cracked black pepper LEMON DILL SAUCE 1  stick butter 1/2  lemon (zest & juice) 1 tablespoon   fres...

I made this for my brother for Easter brunch and it was so delicious and fluffy !! Yes Kevin I will make them for you again soon! Perfect with fresh fruit like blueberries to accent the lemon. Recipe from Clinton Kelly on The Chew. You are going to love the texture and moistness of them about 2-3 tablespoons leftover lemon curd 1 cup   whole milk 2  eggs 2 tablespoons   sugar 1 teaspoon   vanilla extract 1 cup   all-purpose flour 1/2 teaspoon   baking powder 1/2 teaspoon   baking soda pinch of salt 1 cup   fresh ricotta butter for the pan powdered sugar (to garnish) Open the leftover jar of lemon curd; microwave for 20 seconds. Add 1/4 cup of the milk to the jar, return lids and shake vigorously. Pour the contents of the jar into a bowl and stir together with the remaining milk, eggs, sugar and vanilla. Add the dry ingredients to a large bowl and whisk to combine. Stir in the wet mixture trying to avoid lumps. Add the ricotta ...