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Recipes
Spanish Pea Soup with Crispy Ham
By Gams
Directions Watch how to make this recipe
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas, such as Bird's Eye Sweet Garden
- Kosher salt and freshly ground black pepper
- 6 thin slices Spanish Serrano ham or Italian prosciutto
Cherry Cream Cheese Galette
By Gams
For the crust: Pulse the flour, sugar and salt together in a food processor
- Crust:
- 1 1/2 1 1/2 1/2 cups all-purpose flour, plus more for dusting
- 1 1 1 tablespoon granulated sugar
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 1 1/2-inch stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1 1 1 teaspoon distilled white vinegar
- 4 to 5 4 to 5 5 tablespoons ice-cold water
- Filling:
- 4 4 4 ounces cream cheese, softened
- 1 1 1 large egg, separated
- 3 3 3 tablespoons granulated sugar
- 1/4 1/4 1/4 teaspoon vanilla extract
- 12 12 12 ounces frozen sour cherries, thawed and well drained
- 1 1 1 tablespoon cornstarch
- 2 2 2 tablespoons Demerara sugar, for sprinkling
Cinnamon and Cream Cheese Icebox Cake - Claire Robinson
By Gams
In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 ...
- 3 cups chilled heavy cream, divided
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1 cup softened cream cheese
- 9 to 12 chocolate graham crackers, broken into squares
- 2 teaspoons ground cinnamon
Old-Fashioned Clementine Pound Cake
By Gams
Directions For the cake: Preheat the oven to 350 degrees F
- Cake:
- 2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
- 3 cups sugar
- 8 large eggs, room temperature
- Zest and juice of 1 clementine
- 4 teaspoons pure vanilla extract
- 4 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk, room temperature
- Glaze:
- 1 cup confectioners' sugar
- Juice of 2 clementines
- Zest of 1 clementine
Momma Callie's Banana Nut Bread with Honey Butter - The Neelys
By Gams
Directions Preheat the oven to 350 degrees F and put a rack on the middle shelf
- Ingredients
- 1 stick butter, at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large very ripe bananas*
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- Honey Butter, for serving, recipe follows
Chewy Oatmeal-Raisin Cookies
By Gams
Combine the oats, flour, cinnamon, baking powder and salt in a large bowl
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raisins
Thanksgiving Turkey Brine - Alex Guarnaschelli
By Gams
Directions In a medium pot, bring 3 quarts of the tap water to a boil over medium heat
- Ingredients
- 6 quarts tap water
- 1 pound kosher salt
- 1 cup molasses
- 2 cups honey
- 1 cup soy sauce
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- Large bunch fresh thyme
- 2 heads garlic broken into individual cloves, unpeeled
- 5 pounds ice cubes
- 14 to 18-pound turkey, cleaned, innards removed
- 1 pound unsalted butter, softened
- 2 lemons, zested
Buttermilk Pecan Pancakes with Mamma Callie's Syrup - The Neelys
By Gams
Buttermilk Pecan Pancakes with Mama Callie's Syrup
- Ingredients
- 2 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled, plus more for frying
- Vegetable oil, for frying
- Chopped pecans, to distribute over pancakes
- Mamma Callies Syrup, for serving, recipe follows
Short Ribs of Beef - G. Garvin
By Gams
Directions Preheat oven to 325 degrees F
- Cheese Polenta:
- 1/4 cup olive oil
- Four 8-ounce boneless beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon seasoned salt
- 1 cup all-purpose flour
- 6 cloves garlic, smashed
- 2 carrots, peeled and diced small
- 2 stalks celery, diced small
- 1 Vidalia onion, diced small
- 1 cup red wine
- 2 cups chicken stock
- 2 cups veal stock or beef stock
- 2 cups water
- One 14.5-ounce can peeled plum tomatoes
- 2 tablespoons Worcestershire sauce
- 6 medium red potatoes, diced small, with skin on
- Three Cheese Polenta, recipe follows
- Recipe courtesy of Gerry Garvin, adapted from Turn Up the Heat with G Garvin, Meredith Corporation Publisher, Iowa, 2006.
- 4 1/2 cups water
- 1 cup finely ground polenta
- Salt
- 1/4 cup shredded Gruyere Cheese
- 1/4 cup shredded Parmesan Cheese
- 1/4 cup mild Cheddar cheese
- 1/4 cup unsalted butter
- Black pepper
Devon's Award-Winning Chili
By Gams
Directions Pat the brisket cubes dry with paper towels
- serve with:
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 1/2 cup strong coffee
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)