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Recipes
Chicago Italian Beef Sandwich
By patticakes
Preheat the oven to 300�F (160�C)
- 1 5-lb rump roast
- 1 medium onion, diced
- 2 cups beef stock
- 1 Tbsp fresh oregano or 1 tsp dried oregano
- 1 tsp thyme
- 1 tsp dried marjoram
- 1 bay leaf
- 1 tsp hot pepper sauce, such as Tabasco
- 2 Tbsp Worcestershire sauce
- 3 to 6 garlic cloves, crushed
- 1 green pepper, seeded and chopped
- 1 Tbsp fresh basil (optional)
- Italian bread or rolls
Moroccan Spiced Red Lentil Soup
By patticakes
c.1996, M.S. Milliken & S
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced or pureed
- 4 stalks of celery, washed and sliced crosswise 1/2-inch thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 generous pinch saffron
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 large or 2 medium Yukon Gold potatoes, peeled and diced
- 1 pound red lentils
- 2 quarts water
- 1 cup cooked wheat berries
- 6 Italian Roma tomatoes, cored and diced
- 1/2 bunch cilantro, washed, leaves sliced thin crosswise
- CROUTONS TO FLOAT ON A BOWL OF SOUP
- 1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
- 2 to 3 tablespoons olive oil or softened butter
Brownie Bites - KA Flour
By patticakes
Preheat the oven to 350F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 3 3/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 tablespoon espresso powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 2 cups (12 oz)chocolate chips
- 1 cup (4 1/2 ounces) chopped nuts, optional
Gnocchi Parisienne
By patticakes
These very tasty gnocchi are made with pâte à chouxthe same dough used for profiteroles, cream puffs and éclai...
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter, cut into tablespoons
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese
Cannoli Cookie
By patticakes
In a medium bowl, whisk the flour with the baking soda and salt until well blended
- 9 oz. (2 cups) all-purpose flour (I use Pillsbury)
- 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, softened at room temperature
- 1/4 cup whole-milk ricotta, at room temperature
- 1 cup granulated sugar
- 1 tsp. finely grated orange zest
- 1 tsp. pure vanilla extract
- 1 large egg, at room temperature
- 4-1/2 oz. (3/4 cup) chocolate chips
Grilled Mortadella and Robiola Packets
By patticakes
Lay out 4 slices of mortadella
- 12 thin slices of Italian mortadella
- 12 oz. fresh robiola or goat cheese
- 12 basil leaves
- 3 cups packed baby arugula leaves
- 2 TBS olive oil
- 1 TBS red wine vinegar
- salt
Cauliflower Curry
By patticakes
Adventurous home cooks are looking to South Asia for inspiration
- 1 large red onion, diced
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 cup water
- 2 tablespoons vegetable oil
- 1 small jalapeño, thinly sliced
- One 2-pound head of cauliflower, cut into 1-inch florets
- Kosher salt
- 1 medium tomato, seeded and diced
- 2 tablespoons minced cilantro
Brigadeiros - Coconut
By patticakes
Put the condensed milk, coconut milk, butter, corn syrup, and ½ cup of the coconut in a 3-quart heavy-duty saucepa...
- 1 cup sweetened condensed milk
- 1/2 cup coconut milk
- 2 Tbs. unsalted butter
- 2 tsp. light corn syrup
- 1 cup finely shredded, unsweetened coconut (toasted, if desired)
- Tip: If you can’t find finely shredded unsweetened coconut, you can buy coconut chips or flaked coconut and run it through a food processor until it looks like it was grated on
Lemon Cheesecake Thumbprint Cookies
By patticakes
1. Preheat oven to 350 F. 2
- 3 cups flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup butter (softened)
- 1/4 cup cream cheese (softened)
- 1 cup white sugar
- 1 egg
- 1 egg yolk
- zest and juice of one lemon
- 1/2 tsp. vanilla extract
- 1/2 cup graham cracker crumbs
- 1/2 tsp. salt
- 1 cup blackberry jam
- 1 Tbsp. balsamic vinegar (optional, but it adds a wonderful layer of flavor)
Pistachio-Apricot Biryani
By patticakes
Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered
- 2 cups dried apricots (10 ounces), cut into 1-inch pieces
- 2 1/2 cups basmati rice
- 2 tablespoons vegetable oil, plus more for frying
- 1 large red onion, thinly sliced
- 1 teaspoon saffron threads
- 1/2 cup milk
- 2 teaspoons cumin seeds
- 3 garlic cloves, minced
- One 2-inch piece fresh ginger, peeled and finely julienned (1/4 cup)
- 2 cups plain yogurt
- 1/2 teaspoon cayenne pepper
- 1 cup water
- 2 1/2 cups unsalted shelled pistachios (8 1/2 ounces), 1/2 cup chopped, for garnish
- 1 tablespoon garam masala
- Salt
- 4 tablespoons unsalted butter, melted
- 2 serrano chiles, seeded and minced
- 1/2 cup finely chopped mint
- 1/4 cup finely chopped cilantro