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Recipes
Oyster Stew Supreme
By á-58
1. Sauté diced bacon in a non-stick soup pot over low heat until rendered
- 2 slices bacon, diced or 3 oz. country ham, small dice
- 1/2 cup butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 garlic clove, crushed
- 3 tablespoons flour
- salt
- fresh ground black pepper
- 1 pinch cayenne
- 1/2 teaspoon dried thyme
- 1 (8 ounce) bottle clam juice
- 1/4 cup dry sherry
- 1 1/2 cups heavy cream
- 1 (12 ounce) can evaporated milk
- 16 ounces shucked oysters, with their liquor
- 3 dashes Worcestershire sauce
- 1/2 cup parsley, finely chopped
Chicken and Dumplings
By á-58
Don't use low-fat or fat-free milk in this recipe
- Stew
- 5 pounds bone-in, skin-on chicken thighs
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 4 carrots , peeled and sliced 1/4 inch thick
- 2 ribs celery , sliced 1/4 inch thick
- 1 large onion , minced
- 6 tablespoon unbleached all-purpose flour
- 1/4 cup dry sherry
- 4 1/2 cups low-sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 3 tablespoons minced fresh parsley leaves
- Dumplings
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat (or unsalted butter)
Chinese Braised Beef
By á-58
In our recipe, we simplify Chinese red-cooked beef for the American kitchen
- 1 1/2 tablespoons unflavored gelatin
- 2 1/2 cups plus 1 tablespoon water
- 1/2 cup dry sherry
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons molasses
- 3 scallions, white and green parts separated, green parts sliced thin on bias
- 1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed
- 4 garlic cloves, peeled and smashed
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon red pepper flakes
- 3 pounds boneless beef short ribs, trimmed and cut into 4-inch lengths
- 1 teaspoon cornstarch
Bourbon Sauce
By á-58
The best bourbon bread pudding recipes feature a rich custard, tender bread, and sweet bourbon sauce
- 1 1/2 teaspoons cornstarch
- 1/4 cup bourbon
- 3/4 cup heavy cream
- 2 tablespoons sugar
- pinch salt
- 2 teaspoons unsalted butter, cut into small pieces
Pasta Frittata with Sausage and Hot Peppers
By á-58
For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta
- 8 large eggs
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped jarred hot cherry peppers
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- 8 ounces sweet Italian sausage, casings removed, crumbled
- 2 garlic cloves, sliced thin
- 3 cups water
- 6 ounces angel hair pasta, broken in half
- 3 tablespoons vegetable oil
Molasses Crackles
By á-58
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months
- 1/4 cup unsalted butter, softened
- 1 cup plus 1/3 cup sugar, divided
- 1 large egg, beaten
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/3 cup crystallized ginger, finely chopped
Creamy Fettuccine Alfredo
By á-58
Place butter in large heatproof bowl
- 1 C. (2 sticks butter) softened
- 2 C. whipping cream
- 2 C. grated parmesan cheese
- 1 box (1 lb.) fettuccine
- 1/8 Tsp. salt
- 1/8 Tsp. pepper
- Fresh basil leaves
Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
By á-58
High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano—not the bland dom...
- 6 ounces Pecorino Romano cheese , 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
- 1 pound spaghetti
- 1 1/2 teaspoons salt
- 2 tablespoons heavy cream (see note)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
Grilled Chuck Steaks
By á-58
Meat from the shoulder or chuck of the cow has great beefy flavor, but it can be tough and chewy
- 1 tablespoon kosher salt
- 1 tablespoon chipotle chile powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon packed brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon granulated garlic
- 1 (2 1/2- to 3-pound) boneless beef chuck-eye roast
- 2 tablespoons vegetable oil
Sauerbraten
By á-58
For Marinade 1. Combine everything in a bowl
- Marinade
- 3 cups apple juice
- 2 cups red wine vinegar
- 2 cups red vine
- 1 cup onion, sliced
- 3/4 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/2 cup brown sugar
- 5 cloves garlic
- 1 tablespoon salt
- 1 teaspoon cracked peppercorns
- 2 bay leafs
- Sauerbraten
- 1 5-pound trimmed beef brisket
- 3 ounces salad oil
- 2 cups beef stock
- 1/2 pound ginger snaps