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Recipes
Rosemary fried scallops
By englandt
Skillet med-high heat. Combine tomato through pepper
- 1 T olive oil
- 2 C chopped tomato
- 1 C chopped parsley
- 2 t rice vinegar
- 1/2 t sugar
- 1/4 t pepper
- 2T cornmeal
- 1 1/2 lbs sea scallops
- 1 t fresh chopped rosemary
Blood Orange Polenta Upside-Down Cake with Whipped Creme Fraiche
By englandt
Cake: position rack in center of oven, preheat 350
- 7 T sugar divided plus 3/4 C sugar
- 3 T water
- 8 T unsalted butter, room temp, divided
- 3 unpeeled small to medium blood oranges
- 3/4 C plus 3 T unbleached all purpose flour
- 3 T polenta or coarse yellow cornmeal
- 1.5 t baking powder
- 1/4 t coarse kosher salt
- 3/4 t vanilla extract
- 2 large eggs, separated
- 6 T whole milk
- 1 C chilled creme fraiche
- 2 T sugar
Black Cod with Chanterelle Ragout
By englandt
Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat
- 3 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
- 4 large garlic cloves, finely chopped
- 1/4 cup chopped fresh Italian parsley
- 1/3 cup dry white wine
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 2 large black cod fillets with skin (about 2 pounds)
- 2 tablespoons dry unseasoned breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
German Chocolate Mini Cakes
By englandt
This riff on German chocolate cake features individual mini cakes, their sides enrobed in chocolate, topped with th...
- Cake
- 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter*
- 1 3/4 cups (12 1/4 ounces) Baker's Special sugar or granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (2 1/4 ounces) Dutch-process cocoa
- 4 large eggs
- 1 1/2 cups (12 ounces) cool water
- *If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon.
- Icing
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup (4 ounces) heavy cream
- Topping
- 6 tablespoons (3 ounces) unsalted butter
- 1/4 teaspoon salt
- 1/4 cup (2 ounces) half and half or milk
- 1 cup (7 1/2 ounces) light brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon pecan flavor or pralines & cream flavor, optional
- 1 cup (2 1/2 ounces) shredded or flaked coconut, sweetened or unsweetened, toasted*
- 1 cup (3 3/4 ounces) chopped pecans, toasted*
Orange Snowballs - candy
By englandt
No-bake
- 2.75 C vanilla wafer crumbs
- .25 C melted margarine
- 3 C powdered sugar
- .25 C frozen OJ concentrate thawed
- 1 C chopped nuts
- 2 T soft margarine
- Milk
- Shredded coconut (toasted is good too!)
biscuit sausage cheese balls
By englandt
Whisk together flour, baking powder, salt
- 1/2 pound sipcy italian sausage cooked and cooled.
- 1 C flour
- 1 t baking powder
- 1/4 t salt
- 1/2 c heavy cream
- 1 oz american or sharp cheese
Caramel Apples
By englandt
Combine caramel ingredients in saucepan and place over low heat
- Caramel:
- 6 Med apples
- 1 C sugar
- 1/2 C light corn syrup
- 1 can sweetened, condensed milk
- 1/4 t salt
- Added Treats:
- Melted chocolate (dark, milk, light)
- Nuts
- M&Ms
- Chocolate chips
- Cinnamon sugar
- Jimmies
- Other creative toppings
Cauliflower or Parsnip Fritters
By englandt
Mix together, shape into small patties, about 2
- 2 lbs cooked/mashed cauliflower or parsnips
- 1/2 C flour
- 1 egg lightly beaten
Candied Nuts
By englandt
Combine sugar, milk & margarine in heave saucepan and cook to soft-ball stage
- 2 C brown sugar
- 1 C milk
- 1 T margarine
- 1 t vanilla
- pinch salt
- 2 quarts roasted nuts
Roast Mushrooms and Kale over Mashed Sweet Potatoes
By englandt
1.Preheat the oven to 450°
- 2 pounds mixed mushrooms (such as wood ear, cremini, portobello and shiitake)—wiped clean, stemmed if necessary and sliced
- 3 cloves garlic, thinly sliced
- A few sprigs fresh thyme, chopped
- 5 tablespoons EVOO (extra-virgin olive oil)
- Sea salt and pepper
- 5 medium sweet potatoes, peeled and sliced 1/2 inch thick
- 1/2 cup chicken or vegetable stock
- 1/2 cup whole milk or half-and-half
- 1 teaspoon sweet smoked paprika
- A few dashes hot sauce
- 1 1/2 cups extra-sharp yellow cheddar cheese
- 1 pound cavolo nero (also called black, tuscan, dinosaur or lacinato kale), stemmed and coarsely chopped
- Freshly grated nutmeg