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Recipes
Bouillabaisse or Fulton Market Fish Chowder
By patticakes
Recipe courtesy of Michael Lomonaco
- 1/4 cup olive oil
- 1/4 cup finely chopped garlic
- 1/2 cup canned plum tomatoes, drained, seeded and diced
- 1 teaspoon saffron threads
- 10 to 12 large fresh basil leaves, shredded
- 2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks
- 1 pound fresh shrimp, peeled and deveined
- 12 littleneck clams, washed well, in the shell
- 24 mussels, well washed in the shell
- 2 small lobsters, raw in the shell, cut into pieces
- 3 quarts bouillabaisse fish broth (recipe follows)
- 1 teaspoon each salt and freshly ground pepper
- French baguette, slices 1/4-inch thick slices
- 1/4 cup olive oil
- 1 to 2 teaspoons cracked black pepper
- 2 fresh cayenne peppers or red jalapenos
- 3 large garlic cloves
- 1 russet potato, peeled, cut into 1/4-inch thick slices
- 1/2 cup hot bouillabaisse broth
- 1/2 cup olive oil
Sweet Potato Gnocchi with Brown Butter and Sage
By patticakes
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese
- 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
- 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tablespoons (packed) golden brown sugar
- 2 teaspoons plus 2 tablespoons salt
- 1/2 teaspoon freshly ground nutmeg
- 2 3/4 cups (about) all purpose flour
- 1 cup (2 sticks) unsalted butter
- 6 tablespoons chopped fresh sage plus whole leaves for garnish
Eggplant Rollatini
By patticakes
Recipe courtesy Giada De Laurentiis
- 3 medium-sized eggplants (about 4 pounds total)
- Sea salt and freshly ground black pepper
- Can vegetable spray
- 32 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 3 tablespoons toasted pine nuts
- 20 basil leaves, chiffonaded
- Extra-virgin olive oil, for drizzling
- 2 cups fresh tomato sauce, recipe follows
- Simple Tomato Sauce
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Olives Tart
By patticakes
Adding butter to the Figs Pizza Dough makes it like a puff pastry
- 1/2 pound unsalted butter, chilled and cut into small pieces, plus 2 tablespoons
- 1 Spanish onion, thinly sliced
- 1 recipe Figs Pizza Dough
- 3 tablespoons chopped mixed fresh herbs, such as rosemary, sage, oregano, thyme, and flat-leaf parsley
- 6 teaspoons olive oil
- 1/2 cup Black Olive Paste
- 1 cup assorted black and green olives, pitted
- 2/3 cup crumbled goat cheese
- 6 to 8 anchovy fillets, roughly chopped
- Freshly ground black pepper
Sour Cream Cut Out Cookies
By patticakes
Cream sugar and shortening
- 1 1/2 cup sugar
- 1/2 cup shortening
- 1/2 cup butter
- 3 eggs
- 1 cup sour cream
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups flour
- 1 teaspoon vanilla
Ginger-Apricot Panettone - King Arthur Flour
By patticakes
1) Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 ...
- Starter
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/16 teaspoon yeast
- 1/2 cup cool water
- Dough - by volume
- all of the starter
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup potato flour
- 1/4 cup lukewarm water
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1/4 teaspoon Fiori di Sicilia flavoring
- 1/4 cup sugar
- 1 cup chopped dried apricots
- 1/3 cup diced crystallized ginger
- Starter
- 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1/16 teaspoon yeast
- 4 ounces cool water
- Dough - by weight
- all of the starter
- 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 1 ounce potato flour
- 2 ounces lukewarm water
- 2 large eggs
- 3 ounces (3/4 stick) unsalted butter
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1/4 teaspoon Fiori di Sicilia flavoring
- 1 3/4 ounces sugar
- 4 1/2 ounces chopped dried apricots
- 1 3/4 ounces diced crystallized ginger
Bulgogi
By patticakes
Korean Barbecue Beef
- 2 LB sirloin, thinly sliced across the grain on the diagonal
- 3 cloves garlic, minced
- 3 scallions, chopped
- 1 onion, chopped
- 1/3 cup soy sauce
- 2 tbs sesame oil
- 2 ts honey
- freshly ground black pepper
- 1/2 ts sugar
- 1 tbs red pepper paste
- 1/2 ts sesame oil
- 1 head green leaf lettuce
Goat Cheese Cakes - mini appetizers
By patticakes
1. Preheat the oven to 350 degrees F
- 1 Tablespoon unsalted butter
- 1/2 cup fresh bread crumbs
- 1/2 cup toasted walnuts
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 5 ounces fresh goat cheese
- 1/4 pound cream cheese
- 1 large egg
- 1 Tbsp. chives
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Garden Harvest cake
By patticakes
preheat oven to 350 weigh or lightly spoon flour into a dry measuring cup, level with a knife
- 4.5 oz all-purpose flour ( 1 cup)
- 3/4 cup sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup grated peeled granny smith apple( about 1 medium)
- 1/2 cup grated carrot(about 1 medium)
- 1/2 cup shredded zucchini
- 1/4 cup chopped walnuts, toasted
- 1/4 cup canola oil
- 1/4 cup nonfat buttermilk
- 2 large eggs cooking
Syrian Walnut-Semolina Cake with Figs and Chocolate
By patticakes
This crumbly cake is Chris Hanna's riff on a baklava-like Syrian pastry made with semolina, honey and walnuts
- All-purpose flour, for dusting
- 1 1/2 cups walnut halves (6 ounces)
- 1 cup semolina flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup honey
- 1/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup dried black Mission figs, finely chopped
- 1/3 cup semisweet or bittersweet chocolate chips
- Vanilla ice cream, for serving