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Recipes
Homemade "Magic" Chocolate Sauce with Garam Masala and Ginger
By daiseyduck
Recipe courtesy Aarti Sequeira
- 8 ounces quality dark chocolate, coarsely chopped (Do not use chocolate chips)
- 2 tablespoons coconut oil
- Kosher salt
- 1/2 teaspoon ground ginger, plus extra for sprinkling
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- Vanilla ice cream, for serving
- Coarse sea salt for sprinkling, optional, see Cook's Note*
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Mexican Chocolate Truffles
By daiseyduck
Instructions Break or cut chocolate into pieces
- 8 ounces semi-sweet chocolate (I used a baking bar)
- 1/2 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Chocolate melts for dipping (i.e. Wilton candy melts) and/or
- 2 tablespoons cocoa powder and 1/4 teaspoon cinnamon
Chicken Pot Pie with Cheese Straw Crust
By daiseyduck
For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot
- One 4-pound whole chicken, split
- 2 cups coarsely chopped carrots
- 4 celery stalks, coarsely chopped
- 1 large onion, coarsely chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 stick butter
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup vegetable shortening
- Ice water
- 2 cups shredded sharp Cheddar, at room temperature
- 1 stick butter, at room temperature
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 cups frozen peas
- 4 peeled carrots, sliced and cooked
- 1/4 stick butter, cut into little squares
- Salt and ground pepper
Stir-Fried Noodles with Chicken, Ginger and Basil
By daiseyduck
DIRECTIONS 1. In a large pot of salted, boiling water, blanch the noodles for 15 to 30 seconds, just to loosen the...
- inch inch piece fresh ginger
- to 10 8 4 1 half sliced lengthwise into thin planks (8 to 10 pieces total) 8 medium garlic cloves, peeled and left whole 4 boneless, skinless chicken thighs sliced into 1
Skillet Apple Crisp
By daiseyduck
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees
- 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
- 3/4 cup pecans, chopped fine
- 3/4 cup old-fashioned rolled oats (see note)
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup apple cider
- 2 teaspoons juice from 1 lemon
- 2 tablespoons unsalted butter
Cream Cheese Pound Cake
By daiseyduck
Grease and flour 12 Cup Bundt pan
- 3 Cups Flour
- 1/4 tsp. Salt
- 1 1/2 Cups Margarine or Sweet Butter (softened)
- 1 pkg. (8oz.) Cream Cheese
- 3 Cups Sugar
- 6 large Eggs
- 1 1/2 tsp pure vanilla extract
Devil’s Food Cake
By daiseyduck
A Portland chef's little slice of heaven (or hell)
- Devil’s Food Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 1/2 cups buttermilk
- 1/2 cup sour cream
- 2/3 cup peeled and finely grated raw red beets (from about 1 medium beet)
- Pinot Noir Chocolate Frosting
- 3/4 cup Pinot Noir
- 1 1/4 cups unsweetened cocoa powder
- Kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup plus 3 tablespoons sifted confectioners’ sugar
- 1 teaspoon pure vanilla extract
Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone
By daiseyduck
DIRECTIONS 1. Preheat the oven to 375°
- inch inch cake pans Parchment paper Scissors Chef’s knife or a paring knife Stand mixer fitted with the whisk attachment Mixing bowls Measuring cups and spoons Fine
- mesh sieve Whisk Rubber spatula Cake tester or toothpick Oven mitts Wire cooling rack Small plate Cutting board Large skillet Wooden spoon Metal spatula Cake plate or a large rimless plate for the cake Offset metal spatula or butter knife
Larisa's Pirozhki
By daiseyduck
Recipe adapted from Anya Von Bremzen, author of "Mastering the Art of Soviet Cooking" (Crown)
- Yield: 25 pirozhkis
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 1 hour, 50 minutes
- INGREDIENTS
- Caramelized Cabbage Filling
- 1/4 head green cabbage, finely chopped (about 3 1/2 cups)
- Boiling water
- 2 tablespoons unsalted butter
- 2 tablespoons peanut oil
- 1 small yellow onion, chopped
- 1 teaspoon Hungarian paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 hard-boiled eggs, peeled and roughly chopped
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped scallions
- Pirozhki Dough
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1/3 cup plus 1 teaspoon warm milk, divided
- 1 stick unsalted butter, melted and slightly cooled, plus 1 tablespoon at room temperature for greasing a pan
- 1/2 teaspoon kosher salt
- 1 large egg, beaten
- 1 3/4 cups flour, plus extra for shaping and rolling dough
- 1 egg yolk
Grandma's Lemon Meringue Pie
By daiseyduck
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar