Patticakes' profile page
Recipes
Pistachio Meringues with Lemon Curd and Berries
By patticakes
Tyler Florence transforms the Pavlova, the classic Australian dessert of meringue topped with whipped cream and fre...
- 5 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted pistachios, finely chopped
Coconut Chutney
By patticakes
roast the first 3 ingredients in a skillet
- 1 cup shredded coconut
- 3 TBS channa dal
- 3 TBS urad dal
- curry leaves
- green chiles, chopped
- 1/4 cup yogurt
- 1/2 cup water
- sugar and salt to taste
Farfalle with Yogurt and Zucchini
By patticakes
In a large pot of boiling water, cook the farfalle until al dente
- 1 pound farfalle
- 4 medium zucchini (about 1 1/2 lbs.) coarsely shedded
- 4 TBS butter
- 1 cup plain whole milk Greek yogurt
- 1 cup freshly grated Parmesan, more for serving
- Freshly grated nutmeg
- salt and pepper
Goat Cheese Stuffed Mushrooms with Bread Crumbs
By patticakes
The Good News Goat's-milk cheeses are typically lower in cholesterol, calories and fat and higher in calcium than c...
- 24 large cremini mushrooms (1 1/2 pounds), stems discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
- Kosher salt and freshly ground pepper
- 3 tablespoons fine bread crumbs
- 6 ounces fresh goat cheese, cut into 24 pieces
Phoenician Honey Cookies
By patticakes
Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter
- For the Dough
- butter, for greasing
- 1 3/4 cups (200 g / 7 oz) all-purpose (plain) flour
- pinch of salt
- 2 tablespoons superfine (caster) sugar
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ammonium bicarbonate or baking soda (bicarbonate of soda)
- equal quantities olive and corn oil, for deep-frying
- finely chopped walnuts, for sprinkling
- For the Syrup
- 1 1/4 cups (250 g / 9 oz) superfine (caster) sugar
- 1/2 cup (120 ml / 4 fl oz) honey
Quick Kimchi Cucumbers
By patticakes
Koreans eat kimchia garlicky, chile-laden pickleat almost every meal
- 1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons Korean red chile flakes or 2 teaspoons crushed red pepper
- 1 1/2 tablespoons thinly sliced strips of peeled fresh ginger
- 4 garlic cloves, thinly sliced
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon dried shrimp (optional), minced
- 1 small carrot and 1 scallion, thinly sliced into 2-inch matchsticks
- 1/4 small onion, thinly sliced
Berry-Brioche Bread Pudding
By patticakes
To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of th...
- Unsalted butter, for greasing the dish
- 1/4 cup turbinado sugar
- 2 cups heavy cream
- 2 cups whole milk
- 2/3 cup plus 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs
- 4 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blueberries and raspberries, plus more for serving
- One 1-pound loaf of brioche, cut into 1/2-inch dice
- Whipped cream, plus more for serving
Peach Praline Bombes with Peach Syrup
By patticakes
Make peach custard for ice cream: Slice peaches 1/4 inch thick, then toss with 1/4 cup sugar and lemon juice in a b...
- 2 pounds very ripe peaches, left unpeeled
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup sugar
- 3 tablespoons water
- 1/3 cup whole blanched almonds, lightly toasted , cooled, and coarsely chopped
- 2/3 cup chilled heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 pounds very ripe peaches, left unpeeled
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- Garnish: peach slices
- Special equipment: an ice cream maker; 6 (8- to 9-ounce) paper cups
Lamb Tagine with Almonds and Prunes
By patticakes
1. Brown lamb shanks in 2 large Dutch ovens, in batches
- 4 # lamb shoulder, trimmed
- 1/4 cup olive oil
- 2 large onions
- 2 TBS minced garlic
- 3 teaspoons ground ginger
- Pinch saffron
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup pitted prunes
- 1 tablespoons sugar
- 2 cinnamon sticks
- 1 TBS butter
- 1/2 cup toasted sliced almonds, for
- garnish
- 2 hard boiled eggs for garnish
- 1 TBS sesame seeds for garnish
- 3 to 4 cups couscous (prepared
- according to package directions)
Mintywiches
By patticakes
I started making Mintywiches in 1981 from a recipe I found in the Washington Post
- 2/3 cup butter
- 1/2 cup sugar
- 1 egg
- 6 oz chocolate chips (1 cup)
- 1/4 cup light corn syrup
- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Andes mints (1 1/2 packages - cut each mint in half)