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Recipes
Moroccan Chicken with Green Olives and Lemons
By patticakes
from Fine cooking
- 2 Meyer lemons or regular lemons
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 garlic cloves, pressed
- 1 tablespoon paprika
- 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Small pinch saffron (about 1 0 th reads), crushed
- 2 cups low-salt chicken broth
- 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
- 1/2 cup green olives
Cinnamon Buns
By patticakes
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray
- For the dough:
- Cooking spray for the pan.
- 3/4 cup cottage cheese (4% milk fat)
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 2 oz. (4 Tbs.) unsalted butter, melted
- 1 tsp. pure vanilla extract
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 1 Tbs. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- For the filling:
- 3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
- 2/3 cup packed light or dark brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup (4 oz.) chopped pecans
- For the glaze:
- 2-1/2 oz. (scant 2/3 cup) confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 tsp. pure vanilla extract
Pasta Bolognese
By patticakes
Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery rib, finely diced
- 2 ounces thickly sliced pancetta, finely diced
- 1/2 pound ground beef
- 1/2 pound ground veal 1
- /4 pound ground pork
- 2 large garlic cloves, chopped
- 3/4 cup dry white wine
- One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
- 1 cup chicken stock or canned low-sodium broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground pepper
- 1/4 cup heavy cream
- 2 pounds penne rigate
- Freshly grated Parmesan, for serving
Flourless Chocolate Lava Cakes
By patticakes
Makes 2 x 8 oz. ramekins or 4 x 4 oz
- Options:
- 1/3 cup unsalted butter
- 4 oz total of high cocoa content choclate bars broken into pieces (I used 65% semi sweet, my frined uses all sorts of different combos - just as long as it's 4 oz. total).
- 2 large eggs
- 1/3 cup sugar
- 1 T. vanilla extract
- 2 T. instant espresso powder
- 1/4 chipotle powder (or red pepper)
- 2 T orange zest
- or
- 2 T seedless reaspberry jam
Caramelized Chestnuts and Brussels Sprouts
By patticakes
Two cups vacuum-packed whole cooked chestnuts in jars can be substituted for fresh ones
- 3/4 pound fresh chestnuts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds brussels sprouts, trimmed and cut in half
- Salt and freshly ground black pepper
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/4 cup Homemade Turkey Stock Homemade Turkey Stock, or low-sodium canned, skimmed of fat
Raisin Chewy Bars
By patticakes
Rinse and drain raisins. Beat egg lightly and stir in sugar, cooled butter and vanilla
- 1 cup seedless raisins
- 1 egg
- 1 cup brown sugar
- 1/3 cup butter, melted
- 1 ts vanilla
- 1 cup flour
- 1/2 ts salt
- 1/2 ts baking powder
Salmon- Green Shawarma
By patticakes
The word shawarma, Turkish for "turning," evokes spit-roasted meats on a vertical grill
- 1 cup chopped fresh cilantro
- 7 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper
- 4 6-ounce boneless salmon fillets
Jo's Blond Brownies
By patticakes
Grease a 10 by 15 inch pan Spread the mixture evenly in the pan bake at 350 for 30 to 40 minutes
- 2/3 cup (10TBS) melted butter
- 1 pound brown sugar (light)
- 3 eggs
- 2 tsp vanilla
- 2 3/4 cup flour
- 2 1/2 ts baking powder
- 1/2 tsp salt
- 1 cup chopped walnuts
- 6 oz of chocolate chips
Chocolate Hazelnut Sandwich Cookies
By patticakes
In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form
- 1 cup plus 2 tablespoons hazelnuts (6 ounces)
- 1 1/3 cups blanched almonds (7 ounces)
- 2 1/3 cups confectioners' sugar
- Finely grated zest of 1 orange
- 3/4 cup plus 2 tablespoons milk
- 1 1/2 sticks (6 ounces) unsalted butter, melted, plus more for brushing
- 5 large egg whites, at room temperature
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour, plus more for dusting
- 3 1/2 ounces bittersweet chocolate, coarsely chopped
- 2/3 cup Nutella (hazelnut-chocolate spread)
Salmon Fillet with Fennel, Tomatoes and Risotto
By patticakes
Recipe by Doveberry Inn in West Dover, VT Bon Appetit September 2007
- Ingredients
- 4 1/2 cups bottled clam juice, divided
- 2 1/2 tablespoons butter, divided
- 2 1/2 tablespoons olive oil, divided
- 1/2 cup chopped white onion
- 1 cup arborio rice or medium-grain white rice
- 3/4 cup dry white wine, divided
- 4 6-to-8-ounce salmon fillets
- 3/4 cup chopped red onion
- 2 garlic cloves, minced
- 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise
- 3/4 cup chopped plum tomoatoes (about 2 small)
- 1 1/2 cups (packed) baby spinach leaves
- 5 teaspoons chopped fresh tarragon, divided
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh chives