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Recipes
Cod Cakes
By á-58
In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges
- Salt
- Bay leaves, for boiling cod
- Black peppercorns, for boiling cod
- Lemon wedges, for boiling cod
- 1 1/4 pounds cod fillets
- 3/4 pounds Yukon golden potatoes, peeled and quartered
- 1/2 Spanish onions, diced
- Canola oil, for pan-frying
- 1 cup sour cream
- 1/4 cup diced fresh chives
- 1/4 cup Dijon mustard
- 1/4 cup chopped scallions
- 2 tablespoosn Worcestershire sauce
- 1 tablespoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/3 pound panko breadcrumbs
- Melted butter, for pan-frying
Corned Beef
By á-58
Making corned beef is super easy, it just takes some time in the fridge to cure
- 2 quarts water
- 1 cup Kosher Salt
- 1/2 cup brown sugar
- 1 tsp. Curing Salt*
- 2 Tbsp. Coriander Seeds
- 3 Tbsp. Pickling Spice
- 2 lbs. ice
- 1 (5 lb.) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Cocoa-and-Chile-Rubbed Pork Chops
By á-58
Chef Tom rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't ch...
- 2 quarts water
- 1 1/2 teaspoons crushed red pepper
- Kosher salt
- 4 1 1/2-inch-thick boneless pork loin chops
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light brown sugar
- 1 tablespoon pure ancho chile powder
- Extra-virgin olive oil for brushing
Baked Ziti
By á-58
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amou...
- 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
- 2 large eggs , lightly beaten
- 3 ounces grated Parmesan cheese (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano 1/2 cup plus
- 2 tablespoons chopped fresh basil leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream (see note)
- 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Salmon in a Potato Crust Florentine served with a Roasted Garlic Cream Sauce
By á-58
1 Gather all the ingredients and equipment
- Spinach Stuffing:
- 1 each Salmon, whole, fresh
- 4 each Russet potatoes
- 20 ounces Butter, clarified
- 2 bags Spinach, fresh
- 4 ounces Butter
- 6 each Garlic cloves, chopped
- 1/3 Panko bread crumbs
- Salt To taste
- White pepper, freshly ground To taste
- Sriracha To taste
- Roasted Garlic Cream Sauce:
- 15 each Garlic cloves
- Vegetable oil As needed
- 2 1/2 cups Heavy cream
- 1 tablespoons Fines herbes
Asparagus Salad for Spring with Tomatoes, Hearts of Palm, and Chives
By á-58
Remove about 8 oz. hearts of palm from the jar and put them in a colander to drain
- Salad Ingredients:
- 1/2 lb. fresh asparagus spears, ends snapped off and cut into diagonal slices (2 cups sliced asparagus)
- 1 1/2 cups sliced heart of palm (about 8 oz.)
- 1 cup cherry tomatoes, cut in half
- 1/4 cup sliced chives or green onion
- salt and fresh ground black pepper to taste
- Dressing Ingredients:
- 1 1/2 T fresh-squeezed lemon juice
- 1 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- 2 1/2 T extra-virgin olive oil
Black-Bottom Strawberry Pie
By á-58
CRUST: Lightly grease 9-inch pie plate
- 21 Shortbread Cookies (5 oz), Crushed
- 3 Tablespoons Brown sugar, Packed
- 3 Tablespoons Butter or margarine, Melted
- 1/2 Cup Heavy (Whipping) cream
- 1 Cup Semisweet chocolate chips
- 1 Cup Granulated sugar
- 3 Tablespoons Cornstarch
- 1/2 Cup Water
- 1/4 Cup Strawberry jam
- 2 Tablespoons Lemon juice
- 2 Pints Strawberries (24 oz), Hulled
Sausage and Rice-Stuffed Chicken Legs with Apricot Glaze
By á-58
In a saucepan, heat 1 tablespoon of the oil over medium-high heat
- 3 tablespoons olive oil
- 1/4 pound sweet Italian sausage, removed from casings
- 1/4 cup finely chopped onions
- 2 tablespoons finely chopped carrots
- 2 tablespoons finely chopped celery
- 1 teaspoon chopped garlic
- 1 teaspoon minced orange zest
- 1/2 cup long-grain white rice
- 1/4 cup golden raisins
- 2 tablespoons toasted almond slivers
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chicken stock
- 2 cups apricot jam
- 1 tablespoon sugar
- 1 cup fresh orange juice
- 8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece
- Salt and freshly ground black pepper
Molten Chocolate Cake
By á-58
Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake
- 1/2 cup unsalted butter, plus more for buttering the molds
- 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
- 4 large eggs
- 1/4 cup sugar
- 2 teaspoons flour, plus more for dusting the molds
Apple-Cranberry Pie
By á-58
Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn
- 2 cups fresh or frozen cranberries
- 1/4 cuporange juice
- 1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1/4 cup water
- 1 tablespoon cornstarch
- 3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (see note above)
- 1 recipe pie dough (see related recipe)
- 1 egg white, beaten lightly