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Recipes
Mashed Potatoes and Root Vegetables
By á-58
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold p...
- 4 tablespoons unsalted butter
- 8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
- 1/3 cup low-sodium chicken broth
- Table salt
- 3/4 cup half-and-half, warmed
- 3 tablespoons minced fresh chives
- Ground black pepper
Kicked-Up Cheese Grits
By á-58
Sometimes, it’s best to start with the basics
- 1 pound Brussels sprouts, trimmed and quartered
- 3 tablespoons oil
- 2 tablespoons sherry vinegar
- 1 slice thick-cut bacon, diced
- 2 cups quick grits*, uncooked
- 4 cups chicken stock or water
- 2 cups milk
- 3 cups grated sharp cheddar cheese, divided
- 2 eggs, lightly beaten
- Kosher salt and freshly cracked black pepper
- Hot sauce (optional)
- Feel free to use stone-ground grits and allow for longer stovetop cooking time.
Rouladen Hausfrauenart - Homemade Beef Roulade
By á-58
When You spread the mustard, add a bit of horseraddish too
- 2 lb. brisket or rump, beef, sliced thin
- 2 T. mustard
- 1 - 2 gherkin (sour pickles) or 1 dill pickle
- 1 onion
- 2 slices bacon (about 40 grams Speck)
- 1/2 T. butter (or Butterschmalz)
- 1/2 T. oil (or Butterschmalz)
- 1 carrot
- 1-2 stalks celery
- 1/2 c. dry red wine
- Bay leaf
- Salt and pepper
- Fresh parsley for garnish
Mini Smoked Salmon Frittatas with Chive Creme Fraiche
By á-58
Special equipment: a 24-cup mini-muffin tin Place two racks in the upper and lower thirds of the oven and preheat ...
- Chive Creme Fraiche:
- Cooking spray
- 3/4 cup creme fraiche, chilled
- 2 tablespoons chopped fresh chives
- 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Frittatas:
- 6 large eggs
- 1/2 cup whole milk
- 2 tablespoons creme fraiche, at room temperature
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 ounces smoked salmon, chopped into 1/2-inch pieces
Carbonara Classica
By á-58
Recipe courtesy Guy Fieri
- 1 1/2 cups 1/4-inch diced pancetta
- 5 organic large eggs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon cayenne pepper
- 1 pound bucatini
- 1 cup frozen peas
- 1 tablespoon kosher salt
- 1 tablespoon chopped Italian parsley, for garnish
Grown-Up Grilled Cheese Sandwiches with Gruyere and Chives
By á-58
In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought
- 7 ounces Gruyère cheese, cut into 24 equal pieces, room temperature
- 2 ounces Brie cheese, rind removed
- 2 tablespoons dry white wine or vermouth
- 4 teaspoon minced fresh chives
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 8 slices hearty rye sandwich bread
Lemon Layer Cake with Lemon Cream Cheese Buttercream
By á-58
Recipe Notes: 1. Sift all-purpose flour before measuring
- Cake
- 3 cups (345g) sifted all-purpose flour* (spoon & leveled)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk
- 1 heaping Tablespoon lemon zest (about 2 lemons)
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- Cream Cheese Buttercream Frosting
- 1 cup (230g) unsalted butter, softened to room temperature
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
- 5 cups (600g) confectioners' sugar
- 2 Tablespoons (30ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- pinch salt, to taste
Knockwurst for Garlic Lovers
By á-58
Knockwurst is almost always made as a short and fat sausage with zesty seasoning
- 3 1/2 lbs boneless beef
- 1 1/2 lbs 70-75% lean pork shoulder or pork trimmings
- 1 cup none-fat milk powder (as a binder)
- 2 tablespoons plus 2 teaspoons kosher salt
- 1 tablespoon paprika
- 3 tablespoons fine ground black or white pepper
- 1/2 teaspoon coriander
- 2 teaspoons mace
- 1/2 teaspoon allspice
- 6 large cloves fresh garlic, finely pressed
- 1 teaspoon Instacure or Prague powder #1
- 1 cup ice water
Maple-Glazed Pork Tenderloin
By á-58
This recipe will work with either natural pork or enhanced pork (injected with a salty solution)
- 3/4 cup maple syrup (see note)
- 1/4 cup molasses , light or mild
- 2 tablespoons bourbon or brandy
- 1/8 teaspoon ground cinnamon
- Pinch ground cloves
- Pinch cayenne pepper
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
- 2 pork tenderloins (1 1/4 to 1 1/2 pounds)
- 2 tablespoons vegetable oil
- 1 tablespoon whole-grain mustard
Chicken Meuniere with Tomato and Parsley Sauce
By á-58
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 cup flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 (4-ounce) chicken cutlets, pounded 1/4-inch thick
- 4 Roma tomatoes, diced
- 1/4 cup kalamata olives, chopped
- 2 tablespoons capers, drained and rinsed
- 1/3 cup white wine, such as Pinot Grigio
- Zest of 1/2 large lemon
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper