Patticakes' profile page
Recipes
Spiced Madelines
By patticakes
Gourmet, October 2004 Preheat oven to 400 Brush molds with melted butter then chill until set
- Batter
- 3/4 stick butter, plus 1 TBS melted for greasing molds
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/4 cup sugar
- 3 TBS packed light brown sugar
- 2 large eggs
- Glaze (optional)
- 1/2 cup honey
- 1/2 cup water
- 1 cup sugar
Stuffing Cooked out of the Turkey
By patticakes
This is a favorite stuffing but without the turkey to cook it in it amps up by baking it with turkey wings for full...
- For a less rich stuffing, omit the last 4 tablespoons of melted
- butter and add a bit more stock.
- 8 Tbs. butter
- 3 cups chopped onion
- 21/2 cups chopped celery, including leaves
- 1 clove garlic, finely chopped
- 1 1/2 Tbs. chopped fresh sage or 1 l-2 tsp. dried
- 1 1/2 Tbs. chopped fresh thyme or 1 l-2 tsp. dried
- 2 tsp. celery seeds
- Pinch grated nutmeg
- Pinch ground cloves
- 1 tsp. salt
- 1 -lb. loaf good-quality white bread, cut into l-2-inch cubes
- ( 1 0 to 12 cups), stale or lightly toasted
- l-2 tsp. freshly ground black pepper
- l-2 cup stock, milk, or white wine
- 2 turkey wings, separated at the joints.
Indian Coconut Fish Curry
By patticakes
Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconu...
- 1/3 cup unsweetened shredded coconut
- 1/4 cup minced onion
- 2 large garlic cloves, minced
- 2 medium serrano chiles, minced
- 1 1/2 tablespoons minced fresh ginger
- 1/3 cup plus 3/4 cup unsweetened coconut milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon yellow mustard seeds
- 8 curry leaves, preferably fresh (see Note)
- 2 teaspoons ground fennel
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground fenugreek
- 1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water
- 2/3 cup water
- 1/2 cup chopped canned tomatoes, drained
- Pinch of sugar
- 15 cherry tomatoes, halved
- 2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks
- Salt
- Cilantro leaves, for garnish
Fruit-and-Nut-Packed Granola
By patticakes
Neal Fraser's signature granola is loaded with rolled oats and dried fruit, plus cashews, almonds, pistachios and p...
- 1 stick unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 3/4 cups rolled oats (12 ounces)
- 3 ounces finely grated unsweetened coconut (1 cup)
- 3 ounces raw cashews (1/2 cup)
- 3 ounces pecans (1/2 cup)
- 3 ounces shelled raw pistachios (1/2 cup)
- 3 ounces slivered almonds (1/2 cup)
- 1 cup fresh orange juice
- 10 ounces mixed dried fruit, such as cranberries, golden raisins, cherries and chopped apple slices (2 cups)
Lasagne Rolls with Roasted Tomato and Eggplant
By patticakes
These pretty frilled-edge rolls conceal a spiral of creamy ricotta and deep-flavored Parmigiano-Reggiano
- 2 1/2 pounds plum tomatoes, halved lengthwise
- 4 garlic cloves, peeled
- 6 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 pounds eggplant (preferably baby Italian), cut into 1-inch pieces
- 1/3 cup water
- 1 pound ricotta (preferably fresh)
- 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
- 1 large egg yolk, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon freshly grated nutmeg
- 6 dried lasagne noodles (long, narrow, and curly-edged; not no-boil; 6 ounces)
Dukka - Jody Adams
By patticakes
Jody Adams of Rialto in Cambridge, MA, stocks her kitchen with this intensely flavored Egyptian blend of toasted nu...
- 1/4 cup raw pistachios
- 1/4 cup raw cashews
- 1/4 cup blanched almonds
- 1/4 cup blanched hazelnuts
- 1/4 cup coriander seeds
- 1/4 cup unsweetened shredded coconut
- 1 1/2 tablespoons cumin seeds
- 1/4 cup sesame seeds
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
Blidas
By patticakes
Preheat the oven to 325 degrees F
- 2/3 ounce, or 2 tablespoons, all-purpose flour
- 7 ounces, or 1 1/2 cups, almond and sugar powder
- 3 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/2-ounce, or 1 tablespoon plus 1/2 teaspoon superfine sugar
- 3 ounces, or 1/2 cup plus 1 tablespoon, blanched almonds, finely chopped
- Confectioners' sugar
- 5 tablespoons strained apricot jam
First Awakening's Crepes
By patticakes
Recipe courtesy Ron Moore
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2/3 cup whipped eggs
- 3 cups milk
- 2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 2 teaspoons pure vanilla extract
Red Curry Peanut Noodles
By patticakes
Whole-wheat spaghetti is one of Melissa Rubel Jacobson's favorite pastas because it is a good source of fiber and h...
- 3/4 pound whole-wheat spaghetti
- 1/2 cup smooth peanut butter
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon red curry paste
- 1/3 cup chicken stock or low-sodium broth
- 1/4 cup plus 2 tablespoons packed cilantro leaves
- Kosher salt
- 1 cup mung bean sprouts (2 1/2 ounces)
- 2 scallions, white and green parts quartered and thinly sliced lengthwise
- 1 carrot, coarsely grated
- 1/3 cup salted, roasted peanuts, coarsely chopped
- Lime wedges, for serving
Almond Cloud Cookies
By patticakes
Alternate to Pinolate
- 10 ounces almond paste
- 1 cup sugar (7 oz)
- 2 large egg whites, lightly beaten
- 1/4 teaspoon almond extract
- 1/8 teaspoon extra-strong bitter almond oil, lemon or orange oil, optional*
- Confectioners' sugar or glazing sugar, for topping