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Recipes
Strawberry Shortcakes with Meyer Lemon Cream
By ctozzi
1.) Make the BISCUITS: Preheat oven to 375°
- Biscuits:
- 1 1/2 cups AP flour, plus more for dusting
- 3/4 cup cake flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter, cubed plus 1 1/2 Tbsp melted butter
- 1 cup heavy cream
- 1 1/2 Tbsp turbinado sugar
- Lemon Cream:
- Finely grated zest of 1 lemon
- 1/4 cup fresh lemon juice, preferably from Meyer lemons
- 2 1/2 Tbsp sugar
- 1 large egg
- 1 large yolk
- pinch of salt
- Strawberries:
- 2 pints strawberries, quartered
- 2 Tbsp sugar
Buttermilk Pie
By ctozzi
In mixing bowl, cream sugar and butter together until light and fluffy
- Unbaked 9 inch pie shell (or make your own with this recipe)
- 1/2 Cup butter or margarine, softened
- 1 1/2 Cups sugar
- 3 Tablespoons all purpose flour
- 3 eggs
- 1 Cup buttermilk
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla
- Cinnamon for sprinkling over the top, if desired
- Instructions
Nutella Brownies
By ctozzi
1. I added 2 tbsp of brewed espresso
- 1 cup (2 sticks) butter
- 2 1/4 cups sugar
- 3/4 cup Nutella
- 2 tbsp brewed espresso
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 10 ounces of really good semi-sweet chocolate chips or chunks
Chocolate Spice Cupcake with Chocolate "Swirl" Frosting
By ctozzi
For the cinnamon truffles, place the chocolate in a bowl
- Cinnamon Truffle:
- 4 ounces bittersweet chocolate
- 1/2 cup whipping cream
- 2 cinnamon sticks
- Cupcakes:
- 2 cups all-purpose flour
- 2 cups sugar
- 2/3 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1 cup 2% milk
- 3/4 cup strong coffee, cooled to room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Chocolate "Swirl" Frosting:
- 1 package one 8-0z package of cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 1/2 cups icing sugar, sifted
- 1 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped, melted and cooled
- Chinese five-spice :
- (couldn't find spice so did following)
- 2 star anise
- 6 cloves
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 1/4 tsp anise seed
- ground everything in a coffee grinder and used the 1/2 tsp asked for
Agnello o Capretto Cacio e Uova
By ctozzi
"food and memories of Abruzzo" pg 36 and a combination of mother-in-laws recip
- 12 to 14 pounds (2 k) leg of kid or lamb, cut into small pieces without removing the bone
- 1/4 cup extra virgin olive oil
- 1 medium-sized onion, sliced (didn't use this)
- 1 spring fresh rosemary, or 1 tsp dried (i used it, mother-in-law didn't)
- 1 cup dry red or white wine
- 1 cup chicken or beef broth (i used, mother-in-law didn't)
- 6 large eggs (too many, next time 4)
- 2/3 cups grated Parmigiano
- juice of 1/2 lemon (didn't use this)
- 1/4 cup minced fresh parsley (didn't use this)
- Salt & Pepper to taste
- 1 tablespoon tomato paste (we added just before adding the wine, not included in original recipe)
Greek Souvlaki
By ctozzi
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well
- 1 1/2 lbs lamb shoulder, chicken or pork loin, cut into 1 inch cubes
- 1/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 tablespoon dried Greek oregano
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh mint - didn’t add
- coarse salt
- freshly cracked black pepper
- 2 x Lemons – I added this
- 1/2 c White wine-dry- I added this
Creme Fraiche
By ctozzi
??if you can't find it in store
- 1 cup (240 ml) heavy whipping cream
- 1 tablespoon buttermilk
Portugese Grilled Chicken
By ctozzi
Grilled Chicken For the marinade: In a large bowl, add garlic, piri piri sauce, olive oil, oregano, parsley, rosem...
- Grilled Chicken:
- One 3 to 4 pound chicken, cut into pieces
- 2 cloves garlic, minced
- 1 tsp. piri piri sauce, sambal oelek or Louisiana-style hot sauce
- 3 tbsp. extra virgin olive oil
- 1 tbsp. dried oregano
- 1 tbsp. chopped fresh Italian parsley
- 1 tbsp. chopped fresh rosemary
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 cup dry white wine
- Dipping Sauce:
- 3 tbsp. olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 fresh red finger chiles, or to taste
- 3/4 cup tomato purée
- 1/4 cup white vinegar
- 1/4 cup white sugar
- Salt and freshly ground pepper, to taste
- Piri piri sauce, to taste
California Rolls
By ctozzi
Place the rice in a bowl and wash with cold water until the water runs clear
- 3 1/2 cups short-grain rice
- 3 3/4 cups cold water
- 1/3 cup plus 1 1/2 Tbs. water
- 2 tsp. plus 1/2 cup unseasoned rice vinegar
- 2 Tbs. wasabi powder
- 1/3 cup sugar
- 1 tsp. salt
- 6 sheets toasted nori seaweed, about 7 by 8 inches
- 1/4 cup sesame seeds, toasted in a dry fry pan (3-5 min)
- 3/4 English (hothouse) cucumber, peeled and cut into thin strips 6 inches long
- 1 1/2 avocados, pitted, peeled and cut into slices 1/4 inch thick
- 6 oz. cooked fresh crabmeat, flaked into pieces
- 1/2 cup Japanese soy sauce
- 3/4 cup pickled ginger slices
Butterfinger Blondies
By ctozzi
Preheat oven to 350° Cream butter and sugars in mixing bowl
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp coarse sea salt
- 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)