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Recipes
Classic Peanut Butter Cookies
By á-58
An all-time favorite, these cookies are perfect after school with a glass of cold milk
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup supermarket-style smooth peanut butter
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Add 1 cup raspberry jammy bits to this recipe to create peanut butter and jelly cookies.
Panettone: The “Brazilian” Christmas Bread
By á-58
Begin by mixing the flour, sugar, salt, and yeast together in a large bowl or on a counter top
- 250 ml warm milk
- 15 g yeast
- 350 g white flour
- 120 g butter
- 2 egg yolks
- 60 g white sugar
- 10 g lemon zest
- 10 g orange zest
- 30 ml vanilla essence
- 100 g crystalized fruit
- 50 g raisins
- 60 g almonds
- 60 g cashew nuts
Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter
By á-58
Recipe courtesy Emeril Lagasse, 2004
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/4 cup Irish whiskey
- 5 cups quartered strawberries
- 3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon fresh lemon juice
- 3/4 cup flour
- 3/4 cup old-fashioned oats
- 2/3 cup packed light brown sugar
- Pinch salt
- 6 tablespoons cold unsalted butter, diced
Flourless Honey-Almond Cake
By á-58
Honey and almonds flavor this simple (and gluten-free) cake
- For Cake:
- 1 1/2 1 1/2 1/2 cups whole almonds, toasted (see Tip)
- 4 4 4 large eggs, at room temperature (see Tip), separated
- 1/2 1/2 1/2 cup honey
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- For Topping:
- 2 2 2 tablespoons honey
- 1/4 1/4 1/4 cup sliced almonds, toasted (see Tip)
- to to 15 5 at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.
Classic Spaghetti and Meatballs for a Crowd
By á-58
Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs, lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto, chopped fine
- 3 ounces Parmesan cheese, grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) canscrushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
Chicken and Waffles
By á-58
1. For fried chicken: Place water, salt and honey into a pot and simmer until salt and honey dissolves
- fried chicken:
- 8 cups water
- 1/2 cup plus 2 tablespoons kosher salt
- 1/4 cup honey
- 1 tablespoon black pepper corns
- 10 sprigs thyme
- 10 sage leaves
- 2 bay leaves
- 6 garlic cloves, lightly smashed
- juice 2 lemons
- rind of 1 lemon
- 2 cups all purpose flour
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 1/2 cups buttermilk
- 8 drumsticks
- peanut oil for frying
- waffles:
- 2 cups all purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 2 large eggs, well beaten
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract, optional
- garnishes:
- pads of softened butter
- maple syrup
Beer-Battered Fish Tacos
By á-58
The rich taste of beer enhances the flavor of the fish in this quick dish
- For the toppings:
- Vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beer (such as Negra Modelo)
- 1 pound tilapia fillet, cut into 1-inch wide strips
- 8 to 12 (6-inch) corn tortillas
- Sliced radishes
- Salsa
- Sour cream
- Cilantro
- Avocado
- Lime wedges
Soft Pretzels with Old World Taste
By á-58
Brezeln are eaten often in Germany and one of the popular snacks for in-between meals
- 1 T. yeast (or 1 package), dissolved for 5 minutes in 1/4 c. warm water and 2 tsp. sugar (proofed)
- 4 1/4 c. bread flour
- 11/4 c. warm water
- 2 tsp. salt
- 2 1/2 T. salted butter
- Plastic gloves
- Safety goggles
- 1 oz. food-grade lye, dissolved in 1 quart of water
- Salt, large flakes like Kosher salt are best
Raisin Challah and Apple Stuffed Pork Loin
By á-58
Preheat oven to 475 degrees F
- Cider Sauce:
- Pork Loin
- 3 to 3 1/2 pound boneless pork loin
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 3 slices thick-cut apple smoked bacon, diced
- 1/2 cup minced shallots
- 1 1/4 cups finely chopped celery
- 2 cups unpeeled and small diced red Gala apples, about 2 small
- 1 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme
- 2 cups raisin challah bread, cut into 1/2-inch cubes
- 1/4 cup chicken stock
- 2 tablespoons olive oil
- 1 recipe Cider Sauce, recipe follows
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic
- 1/4 cup cider vinegar
- 1/2 cup apple cider
- 1/2 cup applesauce
- 2 cups dark chicken stock
- 1 tablespoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon fresh cracked black pepper
Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
By á-58
Swapping in a butterflied leg of lamb for the usual bone-in or boned, rolled, and tied leg options provided us with...
- LAMB
- 1 (6- to 8 pound) butterflied leg of lamb
- Kosher salt
- 1/3 cup vegetable oil
- 3 shallots, sliced thin
- 4 garlic cloves, peeled and smashed
- 1 (1-inch) piece ginger, sliced into 1/2-inch-thick rounds and smashed
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 3 bay leaves
- 2 (2-inch) strips lemon zest
- SAUCE
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
- 1 shallot, minced
- 2 tablespoons lemon juice
- Salt and pepper