Patticakes' profile page
Recipes
Fig Jam for pizza
By patticakes
Use on Fig and Prosciutto pizza
- 1 teaspoon canola or vegetable oil
- 3 shallots, diced
- 1 cup red wine
- 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1/4 cup Homemade Beef Stock, veal broth, or canned low-sodium beef broth, skimmed of fat
- 3/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 1/4 cup sugar
- 1 rounded cup dried mission figs, quartered
Toasted Marshmallow Squares
By patticakes
Preheat oven to 350°F with rack in middle
- 2 cups unsweetened dried coconut
- 3 (1/4-ounces) envelopes unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
Mascarpone-Swirled Brownies with Nutty Caramel Corn
By patticakes
Since its kitchen is so tiny, La Laiterie at Farmstead restaurant in Providence, Rhode Island, serves only desserts...
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 1 tablespoon plus 1/2 teaspoon pure vanilla extract
- 3 large eggs, plus 1 large egg yolk
- 8 ounces mascarpone cheese
- Nutty Caramel Corn and vanilla ice cream, for serving
Peach Lavender Cobbler
By patticakes
MAKE THE FILLING: Preheat the oven to 400°
- Filling
- 4 1/2 pounds freestone peaches—peeled, pitted and diced (10 cups)
- 2 1/2 tablespoons instant tapioca
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh lemon juice
- Topping
- 1 teaspoon dried lavender blossoms
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons rolled oats 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- Finely grated zest of 1 lemon
- 5 tablespoons unsalted butter, diced 1/2 cup heavy cream, plus more for brushing
- 1/4 cup buttermilk 2
Nanny Flay's Sauerbraten with Braised Cabbage and Noodles
By patticakes
Heat the oil in a large Dutch oven
- 3 tablespoons canola oil
- 1 (4 to 5 pound) boned and rolled beef rump roast
- 2 medium-size yellow onions, peeled and coarsely chopped
- 2 stalk celery, coarsely chopped
- 1 large carrot, peeled and sliced thin
- 3 cloves garlic, crushed
- 1 cup white wine vinegar
- 1/2 cup white wine
- 4 cups cold water
- 6 whole cloves
- 8 black peppercorns
- 2 bay leaves
- 8 sprigs parsley
- 6 sprigs fresh thyme
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 12 gingersnaps, finely crushed
- 2 tablespoons honey
Semolina Gnocchi with Parmesan and Sage Butter
By patticakes
Whisk together semolina, milk and salt in a heavy 2 quart saucepan and bring to a boil over medium heat, whisking f...
- 1/2 cup semolina
- 2 cups milk
- 3/4 ts kosher or sea salt
- 2 TBS extra virgin olive oil
- 1/2 cup finely grated Parmigiano Reggiano, divided
- 1 TBS melted butter (unsalted)
- at least 6 sage leaves, coarsely chopped
Holy mole pecans
By patticakes
Preheat oven to 225. Line a baking sheet with parchment
- 1 large egg white
- 1 ts vanilla
- 2 cups raw pecan halves
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 TBS unsweetened cocoa powder
- 1 ts chili powder
- 1/2 ts kosher salt
- 1/2 ts cumin
Green-Chile Chicken and Pink Bean Stew
By patticakes
Canned green chiles contribute flavor and heat to this thick chicken stew, made doubly satisfying with the addition...
- 2 tablespoons vegetable oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch dice
- Kosher salt and freshly ground pepper
- 1 white onion, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 1/4 teaspoons ground cumin
- One 19-ounce can pink beans, drained and rinsed
- Two 4-ounce cans green chiles, drained
- 1 3/4 cups chicken stock or low-sodium broth
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Individual Vegetable Lasagnas
By patticakes
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium zucchini, finely chopped
- 1 medium summer squash, finely chopped
- 8 asparagus spears, cut into 1/4-inch slices
- 1 pound fresh plain lasagna sheets
- 2 cups tomato sauce, recipe follows
- 1 1/2 cups canned white beans, rinsed and drained
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 tablespoons unsalted butter, halved
- Salt and freshly ground pepper
Fig Flatbread
By patticakes
Directions Place a pizza stone in the bottom of the oven and preheat the oven to 500°
- Ingredients
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced