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Recipes
Sachertorte
By á-58
The year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court's kitchen to ...
- Cake Ingredients
- 5 oz. softened butter
- A half cup sifted powdered sugar
- 8 egg yolks
- 8 egg whites
- 5 oz. bittersweet chocolate
- Two -thirds cup of flour
- A half cup sugar
- 2 tablespoons apricot jam
- Glaze Ingredients
- 8 oz. bittersweet chocolate
- 2 tablespoons butter
Melt-in-Your-Mouth Lavender Shortbread
By á-58
To make Rose Shortbread, use 1 Tbsp
- 1 cup unsalted butter, softened
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 1 1/2 tsp. lavender
- 3/4 tsp. lavender extract
Dutch Cheese Soup
By á-58
The Dutch are great soup eaters, often featuring soup as a meal’s main dish
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 1/2 cup diced onions
- 1 cup diced cauliflower
- 2 potatoes, cut into half-inch cubes
- 1/2 cup carrots, cut into half-inch cubes
- 4 cups chicken stock
- 4 ounces Canadian bacon, diced
- 5 ounces Gouda cheese, thinly sliced
- 8 slices sourdough baguette
- Salt & pepper to taste
Peppered Lamb Satays with Citrus-Mint Syrup
By á-58
Prepare a clean, hot grill
- 1 small New Zealand or organic lamb loin*
- 1 tablespoon black peppercorn, coarsely ground
- 1 tablespoon white peppercorn, coarsely ground
- 2 tablespoons pick peppercorn, coarsely ground
- 1/4 cup Citrus-Mint Syrup
- Fresh mint, for garnish (optional)
- Kosher salt and freshly ground black pepper
- 12-18 wooden satay skewers, soaked in water for 1 hour
Strawberry Tart
By á-58
This strawberry hazelnut tart is in honor of an unsung American hero, the general who emigrated from Poland to Amer...
- Pastry
- 4 cups sifted cake flour
- 2 1/2 cups almonds, toasted and finely ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 pound (4 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Assembly
- 1 cup strawberry jam
- Chantilly Cream or vanilla ice cream, for serving
Roasted Root Vegetables
By á-58
When properly roasted, root vegetables develop wonderfully complex and intense flavors
- 1 celery root (14 ounces), peeled
- 4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter
- 12 ounces parsnips, peeled and sliced 1 inch thick on bias
- 5 ounces small shallots, peeled
- Kosher salt and pepper
- 12 ounces turnips, peeled, halved horizontally, and each half quartered
- 3 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley
Dirty Farro
By á-58
Chef Vivian Howard uses toasted farro and chicken livers to boost the flavor and texture of this traditional Cajun ...
- 4 tablespoons vegetable oil, divided
- 2 cups semi-pearled farro
- 15 sprigs thyme, tied into a bundle
- 2 teaspoons kosher salt plus more
- 1/2 pound fresh breakfast sausage, casings removed (if necessary)
- 1/4 pound chicken livers, trimmed, chopped
- 1 1/2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 2/3 cup thinly sliced scallions (dark-green parts only)
- 1 cup celery leaves from inner stalks
Grilled Salmon
By á-58
1.Purchase your salmon as fresh as you can
- 1-3 salmon fillets, depending on size
- 1/4 cup brown sugar
- 2 Tbsp lemon juice
- 1 tsp black pepper
- 2 tsp salt
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/8 cup water
- 2-3 cloves minced garlic
Glazed Spiral-Sliced Ham
By á-58
You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a c...
- Ham
- 1 spiral-sliced, bone-in half ham (7 to 10 pounds)
- 1 large oven bag (plastic)
- Maple-Orange Glaze
- 3/4 cup maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Cherry-Port Glaze
- 1/2 cup ruby port
- 1/2 cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
Waffle of Insane Greatness
By á-58
Recipe courtesy Aretha Frankensteins
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
- Butter and syrup, for serving