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Recipes
Tortillas
By Shaylie
From Cultured Caveman in Portland
- 4 eggs
- 1/2 cup tapioca flour
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil
Hot and Sticky BBQ Rub
By Shaylie
Sometimes your food (or your mood) just begs for something hot and sticky
- 1/2 cup packed dark brown sugar
- 11/2 teaspoons coarsely ground pepper 2 tablespoons sugar
- 1 tablespoon molasses powder, (optional)
- 1 tablespoon kosher salt, preferably Morton
- 1/2 tablespoon hot smoked Spanish paprika
- 1 teaspoon chipotle powder
- 1/2 teaspoon cayenne
Spiced Pinot Noir and Pomegranate Glaze
By Shaylie
Deep crimson, luscious and full of flavor, this sauce works wonders with lamb, elk, venison and beef
- 2 cups Pinot Noir
- 1 cup pomegranate juice
- 1 cup chicken or veal stock
- 1 tablespoon minced shallots
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped 1/2 to 1 teaspoon Hatch chile powder sea salt
Spaghetti in Red Wine
By Shaylie
This unusual dish has its roots in Tuscany
- 1 750-m1 bottle Chianti or Chianti Classico
- 1 tablespoon kosher salt
- 1/2 pound (12 ounces) thin spaghetti
- or spaghettini, broken in half
- 2 tablespoons clarified butter
- 4 cloves garlic, minced
- 1/4 inch slices (6-8 ounces) prosciutto or other ham,
- visible fat removed, chopped
- 1/4 teaspoon dried red pepper flakes
- 4 cups fresh baby spinach
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon chopped basil
- 1 cup heavy cream
- 1/4 cup grated Parmigiana Reggiano cheese
vItalian Fondue
By Shaylie
Rub the inside of the fondue pot with the cut clove of garlic
- 1 clove garlic, halved
- 10 fl oz milk
- 8 oz grated Mozzarella cheese
- 8 oz Dolcelatte cheese, chopped
- 2 oz finely grated Parmesan cheese
- 2 tsp cornflour
- 3 tbsp dry white wine
- bread sticks and olives, to serve
American Stout - extract with grains
By Shaylie
(5 gallons/19 L, extract with grains) OG = 1
- 8.51 lb. (3.86 kg) Alexander's light liquid malt extract 2 °L (or similar)
- 14.46 oz. (410 g) Briess black barley 500 °L (or similar)
- 10.93 oz. (310 g) Great Western crystal malt 40 °L (or similar)
- 10.93 oz. (310 g) Briess dark chocolate malt 420 °L (or similar)
- 15 AAU Horizon pellet hops (1.16 oz./33 g of 13% alpha acids) (60 min.)
- 7.6 MU Centennial hops (0.84 oz./ 24 g of 9% alpha acids) (5 min.)
- White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
Chicken Stock
By Shaylie
Instead of roasting the chicken bones in the oven, you can do it in the stockpot before you add the water, as indic
- 3 pounds chicken bones or 3 chicken carcasses, thoroughly washed, excess fat removed
- 3 onions with skins, roughly chopped 3 stalks celery, roughly chopped
- 3 carrots, peeled and roughly chopped
- 6 cloves garlic with skins, roughly chopped
- 1 bay leaf
- 1/2 cup dry white wine (optional)
- 5 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh tarragon
- 2 tablespoons whole peppercorns
vPasta, Pesto, and Peas
By Shaylie
Pasta: Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until ...
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto, packaged or see recipe below
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Pesto•
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Angel-Hair Pasta with Fresh Tomato Sauce
By Shaylie
Mince garlic and mash to a past with a pinch of salt using a large heavy knife
- 1 small garlic clove
- 3 lbs. Tomatoes
- 2 tbs. Fresh Lemon Juice
- 1 tsp. Salt
- 1 tsp. Sugar (optional)
- 1/2 tsp. Black Pepper
- 1 lb. Dried Capellini (angel-hair pasta)
- 1/2 cup chopped fresh Basil
- Accompaniments: Finely grated Parmigiano-Reggiano
- Extra-Virgin Olive Oil for drizzling (optional)
vLancashire Fondue
By Shaylie
Heat the butter in a saucepan, and add the onion and cook gently until soft
- 3 tsp butter
- 1 small onion, finely chopped
- 8 fl oz / 1 cup light ale
- 1 lb / 4 cups grated Lancashire cheese
- 4 tsp cornflour
- 5 tbsp single cream
- cauliflower florets and crusty bread, to serve