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Recipes
Apricot-Peach and Gingersnap-Crusted Baked Ham
By á-58
With honey-baked, spiral-cut hams so easy, many cooks just heat and eat, saving culinary creativity for the rest of...
- 8 - to 10-pound bone-in or boneless ham
- 1 1/2 cups apricot-peach jam (or apricot or peach jam)
- 1/2 cup packed light brown sugar
- 1/3 cup Dijon mustard
- 1 1/2 cup gingersnap cookie crumbs (about 15 cookies pulsed in a food processor)
- 1 1/2 cups chicken broth
- 1 1/2 tablespoons cornstarch dissolved in 4 tablespoons of water
- Salt and ground black pepper, to taste
Classic French Onion Soup
By á-58
Don't use sweet onions, such as Vidalia, Maui, or Walla Walla, in this soup or it will taste overly sweet
- 4 pounds yellow onions, halved and sliced pole to pole
- into 1/4-inch-thick pieces
- 3 tablespoons unsalted butter, cut into 3 pieces
- Salt and ground black pepper
- Water
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth
- 2 cups beef broth
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- CROUTONS
- 1 small baguette, cut on the bias into 1/2-inch-thick slices
- 8 ounces Gruyère cheese, shredded (2 cups)
Pork Tenderloin in Spiced Bourbon Sauce
By á-58
Combine all ingredients, except pork with a whisk or in processor
- 1/4 Cup Kentucky Bourbon
- 1/4 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 3 Cloves Garlic, Minced
- 1/4 Cup Dijon mustard
- 1 Teaspoon Fresh Ginger, Minced
- 1 Teaspoon Worcestershire sauce
- 1/4 Cup Vegetable Oil
- 2 Pounds Pork Tenderloin, 1 Pound Each
Perfect Chocolate Chip Cookies
By á-58
Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and cr...
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 cup chopped pecans or walnuts, toasted (optional)
Corned Beef
By á-58
Recipe courtesy Alton Brown, 2007
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Cheese Fondue
By á-58
Recipe courtesy Tyler Florence
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Easy Stuffed Zucchini
By á-58
For our Easy Stuffed Zucchini we precooked the zucchini in the microwave until they were soft enough to scoop out
- 4 medium zucchini (see note), stem ends removed
- 2 tablespoons extra-virgin olive oil
- 1 minced shallot
- 3/4 cup low-sodium chicken broth
- 2/3 cup plain couscous
- 3/4 cup crumbled feta cheese
- 3 tablespoons pitted kalamata olives, finely chopped
- 2 tablespoons fresh basil leaves, finely chopped
- Salt and pepper
Pretzel Bites
By á-58
You know the chewy texture and distinctive "street vendor pretzel" flavor you get in pretzels bought hot from a pus...
- Dough
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons instant yeast
- 7/8 to 1 cup warm water*
- Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
- Topping
- 1 cup boiling water
- 2 tablespoons baking soda coarse, kosher or pretzel salt; or coarse or Swedish pearl sugar, optional
- 6 tablespoons unsalted butter, melted
- cinnamon-sugar, optional
Horseradish Cream
By á-58
A company crab cakes
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons drained bottled horseradish
Tandoori Chicken
By á-58
We found a few ways to simulate tandoori chicken that marinates for 24 hours before being cooked at a very high hea...
- 2 tablespoons vegetable oil
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 2 tablespoons grated fresh ginger
- 1 tablespoon garam masala (see note)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup plain whole-milk yogurt (see note)
- 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
- 2 teaspoons table salt
- 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed