Patticakes' profile page
Recipes
Jubilee Pie
By patticakes
Perfect summer dessert
- 9 inch pie shell
- Filling
- 3 oz cream cheese
- 1 cup whipped cream
- 1/2 cup confectioner's sugar
- 1/2 ts vanilla
Syrian Pita Bread
By patticakes
Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from...
- 3/4 cup warm water
- 1 1/2 envelopes (3 3/8 teaspoons) active dry yeast
- 6 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/2 cups warm milk
- Extra-virgin olive oil, for the bowl
Dulce de Leche Layer Cake
By patticakes
The version of Dominican cake that Scott Conant's friends introduced him to was a white cake layered with dulce de ...
- One 14-ounce can sweetened condensed milk
- 2 tablespoons nut-flavored liqueur, such as Frangelico or biscotti liqueur
Torta Di Napoli
By patticakes
Seen Lippert's take on this savory Italian pie has three kinds of cured meat and three types of cheese stuffed into...
- 4 ounces prosciutto, sliced 1/2 inch thick and cut into 1/2-inch dice
- 4 ounces Genoa salami, sliced 1/2 inch thick and cut into 1/2-inch dice
- 4 ounces mortadella, sliced 1/2 inch thick and cut into 1/2-inch dice
- 2 ounces provolone, shredded
- 1 cup fresh ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon freshly ground pepper
- Flaky Double-Crust Pastry
- 1 large egg yolk mixed with 1 tablespoon milk
Draidel Roll-ups
By patticakes
These are a delicious yeast dough that I sometimes bake instead of Rugelah
- 1 package yeast dissolved in
- 1/4 cup warm water
- 3 cups of sifted flour
- 1/2 ts salt
- 2 TBS sugar
- 2 well beaten eggs
- 1 cup melted butter
Meringue Phantom Cookies
By patticakes
Preheat oven to 200 and position 2 racks in the middle
- 3 large egg whites, at room temperature
- 1/8 ts cream of tartar
- 3/4 cup superfine sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1/4 cup dried currents
Chicken Breast Armenian
By patticakes
Yogurt marinated chicken with mint, ginger and coriander
- 1/4 cup loosely packed fresh mint leaves (about 10g)
- 1 (1/2 inch) piece fresh ginger, peeled
- 1/4 small onion, peeled
- 1 cup plain yogurt (drained if watery)
- 2 medium cloves garlic, peeled and crushed with the flat side of a heavy knife.
- 1/2 tsp ground coriander
- pinch cayenne
- 1/2 tsp salt
- 2 whole boneless, skinless chicken breasts
Classic Pot Roast
By patticakes
F&W's Grace Parisi refinesand redefinesthis quintessential wintry braise
- One 4-pound chuck eye roast or other chuck roast, tied
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 1 large onion, coarsely chopped
- 3 garlic cloves
- 4 cups beef stock or low-sodium broth
- 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
- 1/2 pound white button mushrooms, quartered
- 1 pound large carrots, sliced diagonally 1/2 inch thick
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
Chilli Paneer
By patticakes
Method: Cut the paneer into half inch cubes
- Ingredients:
- 200 gm paneer (cottage cheese)
- 1 tbsp cornflour
- 2 tbsp Refined flour(maida)
- oil for deep frying
- For the Sauce:
- Oil 2 3 tbsp
- Garlic 1 tbsp,chopped coarsely
- Green chillies (slit) 3 4
- Onion 1 big ,sliced thinly
- Soya sauce 2 3 tsp
- Tomato sauce 1 tbsp
- Chilli sauce 1 tbsp
- Capsicum ,cut into strips(optional)
- Ajinomotto a pinch(optional)
- Black pepper 1 tsp
- Salt to taste
- Cornflour 1 tsp,dissolved in 1/2 cup water(without lumps)
Tortas de Aceite (Olive Oil Wafers)
By patticakes
adapted from La Cocina de Mama: The Great Home Cooking of Spain by Penelope Casas
- Olive-oil wafers
- 1 1/2 c plus 2 tablespoons all-p. flour
- 1/4 c unhulled sesame seeds
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon anise seeds
- 1 tsp. baking powder
- 1/2 t salt
- 1/2 cup extra-virgin olive oil
- 1/4 c plus 2 tablespoons ice water
- 2 large egg whites, beaten until foamy