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Recipes
Citrus Chess Pie
By á-58
For the most authentic citrus flavor, use fresh lemons and oranges
- 1 tablespoon cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 1 1/2 cups sugar
- 4 large eggs
- 1/3 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 2 teaspoons pure vanilla extract
- One 9-inch unbaked deep-dish pie crust
Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette
By á-58
In a large bowl, combine shrimp, frisee, mint leaves and carrot
- Vinaigrette:
- 1 large hot house cucumber, sliced thinly into about 48 rounds (use a mandoline here, if you like)
- 20 small shrimp, cooked, sliced in half lengthwise & chilled
- 1 large head frisee
- 1/4 cup mint leaves (about 16 large leaves), torn
- 1 large carrot, sliced into fine julienne
- 3 ounces olive oil
- 2 ounces Ginger Syrup
- 2 ounces rice vinegar
- 1/2 teaspoon chopped mint
- Pinch of togarashi or cayenne pepper
- 1/4 cup crushed peanuts, for garnish
- Kosher salt and freshly ground black pepper
Carrot Cake with White Chocolate Buttercream
By á-58
Preheat the oven to 350 degrees F
- Dry Ingredients:
- Ingredients
- Butter and flour, for greasing the pans
- 3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 6 ounces chopped walnuts (2 1/4 cups)
- 5 ounces (1 cup) raisins
- Wet Ingredients:
- 3 cups sugar
- 1 3/4 cups vegetable oil
- 1 tablespoon vanilla extract
- 6 eggs
- 1 1/2 pounds carrots, shredded (6 cups)
- White Chocolate Buttercream, see recipe
Spicy Cheese Bread
By á-58
This chewy, cheesy snack bread is legendary in Wisconsin, and replicating it in our kitchen was no small task
- Bread
- 3 1/4 cups (16 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 tablespoon instant or rapid-rise yeast
- 1 1/2 teaspoons red pepper flakes
- 1 1/4 teaspoons salt
- 1/2 cup warm water (110 degrees)
- 2 large eggs plus 1 large yolk
- 4 tablespoons unsalted butter, melted
- 6 ounces Monterey Jack cheese, cut into 1/2-inch cubes (1 1/2 cups), room temperature
- 6 ounces provolone cheese, cut into 1/2-inch cubes (1 1/2 cups), room temperature
- Topping
- 1 large egg, lightly beaten
- 1 teaspoon red pepper flakes
- 1 tablespoon unsalted butter, softened
Sachertorte (pronounced "SOCCER tort")
By á-58
Here is one of the recipes we have collected while traveling through Austria—Sachertorte (pronounced “SOCCER 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
Cucumber Salad
By á-58
Halve cucumber lengthwise and seed
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 1 small red onion, thinly sliced
- 2/3 cup distilled white vinegar
- 1/4 cup sugar
- 1/8 teaspoon cayenne pepper
WATERMELON RIND PICKLES
By á-58
Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads
- 1 4-pound piece watermelon, quartered
- 8 cups water
- 2 tablespoons plus 2 teaspoons coarse salt
- 2 cups sugar
- 1 1/4 cups apple cider vinegar
- 8 whole cloves
- 8 whole black peppercorns
- 2 cinnamon sticks
- 1/2 teaspoon pickling spice
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
LEMON BLISS CAKE
By á-58
1. Preheat the oven to 350°F
- Dough
- 16 tablespoons (1 cup) unsalted butter*,
- at room temperature
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 2 teaspoons baking powder
- 3 cups King Arthur All-Purpose Flour
- 1 cup milk, whole milk preferred
- finely grated rind of 2 medium lemons
- or 3/4 teaspoon lemon oil
- If using salted butter, reduce salt to 3/4 teaspoon
- GLAZE
- 1/3 cup freshly squeezed lemon juice; the juice of
- 1 1/2 about 1 1/2 juicy lemons
- 3/4 cup granulated sugar
- ICING (OPTIONAL)
- 1 1/2 cups confectioners’ sugar, sifted
- pinch of salt
- 2 to 3 tablespoons freshly squeezed lemon juice
Chicken and Penne in Vodka Cream Sauce
By á-58
1. Prepare Garlic Bread: Adjust oven rack to upper-middle position and preheat oven to 400°F
- For The Garlic Parmesan Toast:
- 1 baguette, cut in half then halved lengthwise
- 8 tablespoons (4 ounces) unsalted butter
- 14 cloves garlic, minced or pressed through garlic press (about 1/4 cup)
- Kosher salt
- 3 ounces parmesan, grated (about 1 1/2 cups)
- 1/4 cup chopped fresh parsley leaves
- For The Pasta:
- 2 tablespoons unsalted butter
- 4 small shallots, minced (about 1/2 cup)
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1 (28-ounce) can whole peeled tomatoes packed in juice
- 2 tablespoons tomato paste
- 1/2 teaspoon red chili flakes
- 6 tablespoons vodka
- 1 teaspoon granulated sugar
- 3/4 cup heavy cream
- 1 pound boneless, skinless, chicken breasts, sliced crosswise against the grain into 1/2-inch thick strips
- 1 pound dried penne pasta
- 1/3 cup chopped fresh basil leaves
Italian Wedding Soup
By á-58
Traditionally, this Italian soup is built from a base of meaty brodo, a long-cooked broth made from the bones of me...
- Broth
- 1 onion, chopped
- 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
- 4 garlic cloves, peeled and smashed
- 1/4 ounce dried porcini mushrooms, rinsed
- 4 ounces ground pork
- 4 ounces 85 percent lean ground beef
- 1 bay leaf
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 4 cups low-sodium chicken broth
- 2 cups beef broth
- 2 cups water
- Meatballs
- 1 slice hearty white sandwich bread, crusts removed, torn into 1-inch pieces
- 5 tablespoons heavy cream
- 1/4 cup grated Parmesan cheese
- 4 teaspoons finely grated onion
- 1/2 teaspoon finely grated garlic
- Salt and pepper
- 6 ounces ground pork
- 1 teaspoon baking powder
- 6 ounces 85 percent lean ground beef
- 2 teaspoons minced fresh oregano
- 1 cup ditalini pasta
- 1/2 pound kale, stemmed and cut into 1/2-inch pieces (6 cups)