Arnette's profile page
Recipes
Coconut Cupcakes
By Arnette
Preheat the oven to 325 degrees F
- For the frosting:
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- nocoupons
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Truffle Mac and Cheese
By Arnette
Directions Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Spun Sugar
By Arnette
Bring sugar, water, and corn syrup to a boil over high heat
- 2 cups sugar
- 2/3 cup water
- 2 tbsp. corn syrup
Risotto James Beard
By Arnette
Melt 2 tbsp. butter in a heavy skillet, add the onion, and sauté, stirring, until soft and golden
- 6 tbsp. butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 3 to 4 cups simmering chicken stock
- 1/2 cup freshly grated Parmesan cheese
Ossi Buchi
By Arnette
Melt the butter with a little olive oil in a large stock pot
- 8 lamb shanks, cracked
- 6 tbsp. butter
- 1 1/2 cups dry white wine
- 1 1/2 cups tomatoes (either chopped fresh or canned Italian plum tomatoes)
- 1 1/2 cups chicken stock
- Salt, freshly groung black pepper
- Gremolata
- 2 to 4 cloves garlic, shopped
- 2/3 cup chopped parsley
- 1 lemon
Mixed Green Salad with Oranges, Dried Cranberries and Pecans
By Arnette
Bring 1 cup orange juice to simmer in heavy small saucepan
- 1 cup plus 3 tablespoons orange juice
- 6 tbsp. dried cranberries
- 3 1/2 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. grated orange peel
- 6 cups mixed baby greens
- 1 can mandarin oranges, drained
- 1/4 cup pecans, toasted
Basil Chive Red Potato Mash
By Arnette
Serve with Chicken with Parsley Lemon Juice Oil
- For the parsley drizzle:
- 1 (3 1/2-pound) chicken cut in 8 serving pieces
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Olive oil, for drizzling
- The rind of 1/2 lemon, zested
- 1/2 bunch parsley
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Chicken Liver Pate
By Arnette
Melt 1/4 cup butter in heavy large skillet over mediumphigh heat
- 3/4 cup (1 1/2) sticks unsalted butter,
- room temperature, divided
- 4 bacon slices, chopper
- 1 1/2 cups chopped onion
- 1 clove garlic, minced
- 12 oz chicken livers, trimmed
- 1 large Granny Smith apple, peeled, cored, cut into 1/4 inch cubes, about 1 1/3 cups
- 1 tablespoon chopped fresh marjoram
- 2 hard-boiled eggs, peeled, quartered
- 2 tablespoons dry sherry, bourbon, or cognac
- 1 1/4 tsp. salt
- Fresh parley sprig
- Rye bread slices, toasted
Pinole Nuts
By Arnette
A Christmas favorite
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1/2 cup milk
- 1 teaspoon butter
- 1/2 teaspoon cinnamon
- 2 cups walnuts
Soft-Shell Crab Salad with Green Goddess Dressing
By Arnette
To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and cream...
- Crabs:
- Green Goddess Dressing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 lemon, juiced
- 2 garlic cloves, coarsely chopped
- 3 anchovy fillets
- 1 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon leaves
- 2 tablespoons chopped fresh chives
- Sea salt and freshly ground black pepper
- 2 cups buttermilk
- 1 tablespoon crab boil seasoning
- Sea salt and freshly ground black pepper
- 4 medium soft-shell crabs, cleaned and rinsed
- Vegetable oil, for frying
- 2 cups all-purpose flour
- Salad:
- 2 bunches watercress, trimmed
- 1 head bibb lettuce, trimmed and hand torn
- 1/2 red onion, sliced
- 1 hard boiled egg
- Lemon wedges, for serving