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Recipes
Baked Raspberry Tart (ATK)
By hmp13
To minimize waste, reserve the egg white left from making the tart pastry for use in the filling
- Tart Pastry (Pâte Sucrée)
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 2/3 cup confectioners' sugar (about 2 3/4 ounces)
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
- Filling
- 6 tablespoons unsalted butter
- 1 large egg plus 1 egg white
- 1/2 cup sugar , plus 1 tablespoon
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 1 teaspoon Kirsch or framboise, optional
- 1/4 teaspoon grated lemon zest
- 1 1/2 teaspoons lemon juice
- 2 tablespoons Wondra flour
- 2 tablespoons heavy cream
- 2 half-pint containers fresh raspberries (about 10 ounces total), picked over
Spanish Tortilla with Roasted Red Peppers and Peas (ATK)
By hmp13
Serves 4 as light entrée; 6 as an appetizer
- 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
- 1 small onion, halved and sliced thin
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 8 large eggs
- 1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2-inch pieces
- 1/2 cup frozen peas , thawed
- Garlic Mayonnaise (see note) (optional)
- Garlic Mayonnaise
- 2 large egg yolks
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3/4 cup vegetable oil
- 1 tablespoon water
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon ground black pepper
Curried Split Pea Soup (Alton Brown)
By hmp13
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 12 ounces dried green or yellow split peas, picked over and rinsed
- 5 cups chicken broth
- 1 tablespoon curry powder
Creamy Peanut Butter Frosting (ATK)
By hmp13
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 teaspoon table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
- 1/2 teaspoon vanilla extract
- 2/3 cup creamy peanut butter
- 1/2 cup chopped peanuts
Rhubarb Pie (MRS)
By hmp13
Preheat the oven to 350. Line a 9 inch pie plate with the dough and crimp the edges
- 1/2 recipe pie pastry
- 2 eggs, lightly beaten
- 1 cup sugar
- 1 tablespoon butter, melted
- 1 tablespoon flour
- 2 cups thinly sliced rhubarb
Cuban Sandwich - Roasted Garlic Aioli
By hmp13
Cut tops off of the garlic heads and drizzle with olive oil
- 2 medium heads garlic, left whole
- 1 tablespoon olive oil
- 1 1/2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Butternut Squash Soup with Brown Mustard Seeds & Braised Brussels Sprouts
By hmp13
Preheat oven to 375º F (190º C)
- 2 medium onions, sliced
- 2 tbsp (25 ml) butter
- 2 tsp (10 ml) canola oil
- 4 cloves garlic, chopped
- 1 bay leaf
- 2 tbsp (25 ml) brown sugar
- 6 cups (1.5 L) vegetable or chicken stock
- 1 medium butternut squash
- (or other orange fleshed
- squash such as buttercup
- or acorn)
- 2 1/2 tbsp (35 ml) Brown mustard seed
- salt and freshly ground pepper,
- to taste
- 12 fresh Brussels sprouts, bottoms
- trimmed and halved
- 2 tsp (10 ml) butter
Clam Chowder (Guy Fieri)
By hmp13
Bring the clam juice and diced potatoes to a boil in a large soup pot
- 5 cups clam juice
- 1 pound potatoes, diced
- 5 slices bacon, 1/2-inch dice
- 1 small yellow onion, diced
- 3 bay leaves
- 1 tablespoon freshly chopped thyme
- 1/2 stick butter
- 1/2 cup all-purpose flour
- 2 cups half and half
- 2 pounds fresh or frozen clams, diced
- 2 tablespoons freshly chopped parsley
- Kosher salt and white pepper
Easy Chocolate Buttercream (ATK)
By hmp13
Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however...
- 10 tablespoons unsalted butter, softened
- 1 cups confectioners' sugar
- Pinch table salt
- 1/2 teaspoon vanilla extract
- 4 ounces semisweet or bittersweet chocolate, melted and cooled
Chocolate-Raspberry Mousse (ATK)
By hmp13
A handheld mixer can easily do the job of a standing mixer in this recipe, though mixing times may vary slightly
- 8 ounces bittersweet chocolate, chopped fine
- 2 tablespoons Cocoa powder, preferably Dutch-processed
- 1 teaspoon instant espresso powder
- 4 tablespoons water
- 2 tablespoons Chambord
- 2 large eggs, separated
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
- 1 cup heavy cream, plus 2 more tablespoons (chilled)