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Recipes
Oven Baked Zucchini Chips
By á-58
Directions thinly slice the zucchini with a mandolin slicer
- 1 (large) zucchini, cut into 1/8" - 1/4" slices
- 1/3 cup whole grain breadcrumbs, optional Panko
- 1/4 cup finely grated parmesan cheese
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 tablespoons low-fat milk
Laugenbrezel (Traditional German Pretzels)
By á-58
At the Hofbrauhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with ...
- 1 1⁄2 tbsp. barley malt syrup (available from Shop Organic)
- 1 (1/4-oz.) package active dry yeast
- 3 tbsp. unsalted butter, softened, plus more for serving
- 4 cups flour, plus more for dusting
- 1 ⁄4 tsp. kosher salt
- 2 tbsp. baking soda
- Coarse salt, for sprinkling
Baked Ham with Mustard and Marjoram
By á-58
Preheat oven to 400°F. Mix first 6 ingredients in medium bowl
- 1 1/2 cups whole-grain Dijon mustard
- 1/2 cup (packed) golden brown sugar
- 3 tablespoons dried marjoram
- 2 tablespoons minced garlic
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 teaspoon ground black pepper
- 1 9- to 10-pound fully cooked bone-in ham (shank or butt end)
- 2 1/2 cups Madeira
- 1 cup orange juice
- 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
Sweet-and-Spicy Pecans
By á-58
Recipe courtesy of Joe and Jill Biden for Food Network Magazine
- 1 large egg white
- 2 cups unsalted pecan halves
- 2 cups unsalted roasted cashews
- 1/2 cup sugar
- 1 tablespoon ground cumin
- 3/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- Kosher salt
Squash Rounds with Shallot-Cider Sauce
By á-58
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or s...
- 1 3-pound butternut squash, with a 6-inch-long neck (see Tip)
- 2 tablespoons canola oil
- 2 cups thinly sliced shallots (8-10 medium)
- 1 teaspoon light brown sugar
- 1/2 teaspoon salt
- 1 cup cup apple cider
- 1 tablespoon cider vinegar
- 1/2 cup chopped walnuts, toasted (see Tip)
- Tips: Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide.
- To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Maitake-Chicken Hot and Sour Soup
By á-58
In a large stock pot coated lightly with oil, sear the chicken and season
- 2 boneless, skinless chicken breasts, fine julienne
- 1 large yellow onion, sliced
- 6 slices of ginger
- 2 cups torn Yukiguni maitakes (information on maitake's immune-boosting properties)
- 1 small whole bamboo shoot, fresh is ideal, but canned is fine, soak in water and rinse thoroughly, julienne
- 1 cup Wanjashan naturally brewed rice vinegar
- 3 tablespoons Wanjashan Worcestershire sauce
- 1 quart chicken stock
- 3 stalks scallions, white and green separated, thinly sliced
- 1 teaspoon sesame oil
- canola oil for cooking
- Kosher salt and freshly finely ground white pepper to taste
English-Style Fish and Chips
By á-58
Heat deep fryer to 325 degrees
- vegetable oil, for deep-frying
- 4 large russet potatoes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg, lightly beaten
- 1 can club soda, 12 ounces
- 1/2 cup rice flour, for dredging
- 2 1/2 pounds cod or haddock fillets, cut in 1/2 on angle
- malt vinegar, for serving
- tartar sauce
Jaeger Schnitzel
By á-58
We took the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious level with the additi...
- GRAVY:
- 8 ounces sliced bacon, cut into 1/4-inch pieces
- 1 yellow onion, chopped into 1/4-inch pieces
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 teaspoon fresh thyme, chopped
- 2 cups beef stock
- 1 tablespoon plus 1 teaspoon all-purpose flour
- WIENER SCHNITZEL:
- Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons German hot mustard
- 3 eggs
- 2 cups plain dried breadcrumbs
- 1/2 cup canola oil
- 1/2 cup unsalted butter
- 1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish
Grilled Bone-In Pork Roast
By á-58
We chose the loin’s center-cut roast for our bone-in pork rib roast recipe for its great ease of preparation: Bec...
- 1 (4- to 5-pound) center-cut rib or blade-end bone-in pork roast, tip of chine bone removed
- 4 teaspoons kosher salt
- 2 cups soaked wood chips, or 1 (3-inch) wood chunk
- 1 1/2 teaspoons ground black pepper
Chicken Chimichangas
By á-58
Forget about tasteless fillings
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon minced canned chipotle chiles in adobo sauce
- 1/2 cup long-grain white rice
- Salt and pepper
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed
- 1 tablespoon plus 3 cups peanut or vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/3 cup chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 4 (10-inch) flour tortillas