á-58's profile page
Recipes
Rich Chocolate Tart
By á-58
Toasted and skinned hazelnuts can be substituted for the almonds
- CRUST
- 1 large egg yolk
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds, toasted
- 1/4 cup (1 3/4 ounces) sugar
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- FILLING
- 1 1/4 cups heavy cream
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 9 ounces bittersweet chocolate, chopped fine
- 4 tablespoons unsalted butter, cut into thin slices and softened
- 2 large eggs, lightly beaten, room temperature
- GLAZE
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 2 ounces bittersweet chocolate, chopped fine
- 1 tablespoon hot water
French Toast Casserole
By á-58
Arrange inch thick slices of bread in greased 13x9x2 pan
- 10 ounces Loaf French bread, 1 inch thick
- 8 large egg
- 3 cups milk
- 4 teaspoons sugar
- 3/4 teaspoon salt
- 1 tablespoon vanilla
- 2 tablespoons butter, melted
- cinnamon
Homemade Soft Pretzels
By á-58
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Pan-fried Salmon with a Creamy Meyer Lemon Avocado Dressing
By á-58
Add olive oil, avocado, lemon juice (I use 1/3 cup for a strong lemon taste), zest (I use this zester), vinegar, mu...
- 4 wild-caught salmon fillets
- 1-2 tbsp fat/oil for frying
- 1/2 cup extra virgin olive oil
- 1/4 avocado
- 1/4 - 1/3 cup Meyer lemon juice (2-3 lemons)
- 2 tsp fresh rosemary or other herb (1/4 dried)
- 1 - 2 tsp lemon zest
- 1 tsp mustard or 1/4 tsp ground (optional)
- 1 tbsp balsamic vinegar (optional)
- 1 small garlic clove, crushed (optional)
- salt & pepper (1/8 - 1/4 tsp or to taste)
Red Wine-Bing Cherry Sauce
By á-58
Heat skillet over medium-high heat
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots
- 1 cup sweet cherries (such as Bing), pitted and halved
- 1 star anise
- 3/4 cup dry red wine
- 1 tablespoon butter
Batter-Fried Chicken
By á-58
Halve breasts crosswise and separate leg quarters into thighs and drumsticks
- BRINE
- 1 quart cold water
- 1/4 cup salt
- 1/4 cup sugar
- 4 pounds bone-in, skin-on chicken pieces (see note)
- BATTER
- 1 cup all-purpose flour
- 1 cup cornstarch
- 5 teaspoons pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups cold water
- 3 quarts peanut or vegetable oil
Broiled Lobster Tail with Sauce Armoricaine
By á-58
Recipe courtesy of Graham Kerr
- 1 6 pound spiny lobster
- 6 tablespoons clarified butter
- 1/2 cup diced onion
- 1/4 cup scallion, thinly sliced white part only
- 1 clove garlic, crushed
- 1/2 cup diced carrot
- 4 parsley stalks, finely chopped
- 1 bay leaf
- 2 sprigs thyme or 1/2 teaspoon dried thyme
- 1/4 cup brandy
- 1/2 cup dry white wine
- 5/8 cup fish stock
- 10 ounces tomato, peeled and roughly chopped
- Freshly ground salt
- Freshly ground black pepper
- 1 teaspoon curry powder
- 2 egg yolks
- 2 tablespoons cream
Maeve Cheese Fries
By á-58
Recipe courtesy of FEASTING GALORE IRISH STYLE (Hippocrene Books, 2001) by Maura Laverty
- 4 slices bread (about 1/4-inch thick)
- 2 tablespoons butter
- 1/2 cup grated hard cheese
- 1/2 cup processed or cream cheese
- 1/2 teaspoon paprika
- 1 clove garlic, crushed
- 1/2 teaspoon caraway seeds
- Pinch of black pepper
- 2 chopped shallots or spring onions (scallions)
- 1 egg
- Bacon fat or butter for frying
Parmesan-Thyme Zucchini Wedges
By á-58
These crunchy wedges work well as a side dish to poultry or fish, and when paired with your favorite herb dipping s...
- 1 cup panko breadcrumbs
- 1/3 cup freshly grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini (about 3 medium), seeded and cut into 1/2-inch by 4-inch sticks
- 2 eggs, beaten
Beef Salpicao (Stir-fried Garlic Beef)
By á-58
1. Combine oil, garlic, salt, pepper, and paprika in a bowl
- 1 lb beef tenderloin, cut into 1/2 inch chunks (or other tender cut)
- 2 tablespoons olive oil or canola oil
- 6 cloves garlic, minced (more if you like)
- salt, to taste
- fresh ground black pepper, to taste
- 1/4 teaspoon paprika
- 5 tablespoons oyster sauce
- 3 tablespoons butter or margarine
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, chopped