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Recipes
Peach and Raspberry Crisp
By AdamNicole
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Perfect French Toast
By AdamNicole
Good cooks in many cultures have found delicious ways to revive stale or leftover bread
- 6 large eggs
- 1 1/2 cups milk
- Juice of 1 medium orange, (about 1/4 cup)
- 2 tablespoons pure vanilla extract
- 2 tablespoons cognac, (optional)
- 1 tablespoon sugar
- Zest of 1 lemon, (about 1 tablespoon)
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Pure maple syrup, (optional)
Ginger Ale
By AdamNicole
Recipe courtesy Alton Brown, 2008
- 1 1/2 ounces finely grated fresh ginger
- 6 ounces sugar
- 7 1/2 cups filtered water
- 1/8 teaspoon active dry yeast
- 2 tablespoons freshly squeezed lemon juice
Homemade Mango-Agave Granola with Greek Yogurt
By AdamNicole
Preheat the oven to 325 degrees F
- 1/4 cup canola oil
- 1/4 cup agave syrup
- 1/4 cup clover honey
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup wheat germ
- 2 tablespoons ground flax seed
- 1/4 teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2-percent Greek yogurt
- Honey drizzle, for garnish
Lemon-Curd Tart
By AdamNicole
The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap, and keep...
- 4 large eggs plus 4 large egg yolks
- 1 1/3 cups sugar
- 2/3 cup fresh lemon juice (about 4 lemons)
- Salt
- 10 tablespoons unsalted butter, cut into pieces
- Press-In Crust
Turkey and Bean Chili
By AdamNicole
You can substitute an equal amount of lean ground beef for the turkey
- 4 bacon, cut into 1/2-inch pieces
- 3 pounds ground dark-meat (7 percent fat), turkey
- 4 cups chopped onions
- 1/4 cup minced garlic cloves
- 2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
- 3 tablespoons chili powder
- 3 tablespoons unsweetened cocoa powder
- 4 teaspoons ground cumin
- 2 cans (28 ounces each) whole tomatoes in puree
- 2 tablespoons unsulfured molasses
- Coarse salt
- 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
- Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese
"Instant" Pancake Mix
By AdamNicole
Recipe courtesy Alton Brown
- 6 cups all-purpose flour (28 ounces)
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar (1 ounce)
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups "Instant" Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Honey-Glazed Carrots
By AdamNicole
During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetabl...
- 1 tablespoon vegetable oil, such as safflower
- 2 pounds carrots, cut into 1-inch lengths, halved if thick
- 1 cup canned reduced-sodium chicken broth or water
- 1/2 cup honey
- 2 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
Chili - Cooks Illustrated Jan/Feb 2011
By AdamNicole
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat
- table salt
- 1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
- 6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note)
- 2-4 dried arbol chiles , stems removed, pods split, and seeds removed (see note)
- 3 tablespoons cornmeal
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cocoa powder
- 2 1/2 cups low-sodium chicken broth
- 2 medium onions , cut into 3/4-inch pieces (about 2 cups)
- 3 small jalapehiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons light molasses
- 3 1/2 pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
- 1 (12-ounce) bottle mild-flavored lager , such as Budweiser
Quickest Mushroom-Barley Soup
By AdamNicole
Have a pot of soup ready in just a half hour with quick-cooking barley
- 1 tablespoon olive oil
- 1 1/4 pounds white mushrooms, trimmed and sliced
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- Coarse salt and ground pepper
- 4 1/2 cups canned reduced-sodium chicken or vegetable broth
- 1 cup quick-cooking barley
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler