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Recipes
Italian Polenta Cookies
By ctozzi
Preheat oven to 350 degrees
- 1 3/4 cups all-purpose flour
- 1 cup Italian polenta, or yellow cornmeal
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup sugar
- 1 tablespoon lemon zest, (1 lemon)
- 1 large egg, plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
Pumpkin Pie with Brown Sugar-Pecan Topping
By ctozzi
Combine all topping ingredients
- Topping:
- 1/4 cup pecan pieces
- 1/8 cup packed golden brown sugar
- 1/4 tsp. ground cinnamon
- pinch of fine sea salt
- Crust:
- 2 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
- 1/4 cup (or more) ice water
- Filling:
- 3/4 cup packed golden brown sugar
- 2 large eggs
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 1/2 cup canned pure pumpkin
- 1 cup heavy whipping cream
Green Tea Cupcakes
By ctozzi
In mixer bowl cream butter
- Green Tea Cupcake Ingredients:
- 1/2 cup unsalted butter, softened, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsn. matcha powder
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsn. matcha powder
- 1/2 cup unsalted butter, softened, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp. vanilla extract
- 350 F, 20-22 minutes
- Green Tea Buttercream Frosting:
- 1/2 cup butter
- 1-2 tbsp lemon zest
- 3 cups powdered sugar
- 3 tbsp lemon juice
- 1-2 tbsp milk
- 1 tablespoon lemon zest and more to decorate top of cupcake
Roasted Rack of Pork with Sausage Stuffing
By ctozzi
Preheat the oven to 450°
- 1 ounce dried porcini mushrooms (1 cup)
- 2 cups boiling water
- 1 1/4 pounds kale, stems and inner ribs discarded
- 3 tablespoons extra-virgin olive oil
- 1/2 pound hot Italian sausage, casings removed
- 1 medium onion, finely chopped
- 1 large leek, white and tender green parts only, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons finely chopped sage
- 1 cup dry, crustless sourdough bread, finely diced (2 ounces)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- 1 large egg, beaten
- One 9-rib, center-cut rack of pork, chine bone removed (8 pounds)
- 1 tablespoon sweet pimentón de la Vera (smoked Spanish paprika)
Marshmallows (Light as snow)
By ctozzi
In a small bowl combine gelatin with 1/2 cup ice water and set aside
- 3 packages unflavored gelatin
- 1-1/4 cups ice water, divided
- 2 cups C & H granulated sugar
- 1/2 cup light corn syrup
- 2 tsp. vanilla or almond extract
- 3/4 cup C & H powdered sugar, divided
- 1/4 tsp. salt
- 1-2 drops food coloring (0ptional)
- Non-stick cooking spray
- parchment paper
Joconde Cakes
By ctozzi
Line two 15-by-10-inch rimmed baking sheets with parchment, then place monogram pattern under parchment as a guide
- Pate a Cigarette Batter (Chocolate Piping Batter)
- Vegetable-oil cooking spray
- 10 large eggs, room temperature
- 13 1/2 ounces fine almond flour (about 2 1/2 cups plus 3 tablespoons packed)
- 3 1/2 ounces bread flour (about 1/2 cup plus 2 tablespoons packed)
- 1 3/4 cups plus 2 tablespoons plus 1/2 cup sugar, plus more for sprinkling
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
- 10 large egg whites, room temperature
Porchetta
By ctozzi
BRINE THE BELLY In a large pot, add the rosemary, bay leaves, garlic, juniper, peppercorns, fennel seeds, crushed ...
- 10 rosemary sprigs
- 10 bay leaves
- 3 heads of garlic, smashed
- 1/3 cup juniper berries
- 3 tablespoons black peppercorns
- 2 tablespoons fennel seeds
- 1 tablespoon crushed red pepper
- 1 1/4 cups kosher salt
- 1/4 cup sugar
- 2 tablespoons honey
- One 9-pound meaty pork belly with skin (see Note)
- 1 1/2 tablespoons fennel seeds
- 1 teaspoon juniper berries
- 3/4 teaspoon black peppercorns
- 3/4 teaspoon freshly grated nutmeg
- 3/4 teaspoon crushed red pepper
- 3 tablespoons very finely chopped rosemary
- 4 large garlic cloves, minced
- Roasted potatoes, for serving
Cornbread, Bacon, and Onion Stuffing
By ctozzi
This bacon- and sage-accented cornbread stuffing tastes terrific with our richly hued Pomegranate-Lacquered Roast T...
- 2 pound(s) prepared cornbread, cut into 1/2-inch cubes (8 cups)
- 1 pound(s) thick-sliced smoked bacon, cut into 1/2-inch pieces
- 2 large (2 1/2 pounds) white onions, diced
- 1/4 cup(s) chopped fresh sage
- 1 teaspoon(s) kosher salt
- 1 cup(s) (or to taste) canned turkey or chicken broth
- 2 tablespoon(s) unsalted butter
- Unsalted butter for greasing baking dish
No-Bake Nutella Cookies
By ctozzi
In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa
- 1/2 cup butter
- 1/2 cup milk
- 1 & 3/4 cups sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1/2 cup Nutella
- 3 cups rolled oats
Carrot Cake
By ctozzi
??by cuisinart...recipe calls for white chocolate cream cheese frosting but I prefer plain ole Cream Cheese Icing??
- 3/4 pound carrots peeled
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon (use extra)
- 3/4 teaspoon ginger (don't use)
- 1/4 teaspoon freshly grated nutmeg (don't use)
- 1 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1-1/2 teaspoons vanilla
- 3/4 cup pecans or walnuts, lightly toasted (3 ounces)
- 1/2 cup golden raisins (don't use)
- 3/4 cup well drained pineapple chunks (juice packed)
- 1/4 cup coconut
- 3/4 pound low fat cream cheese
- 4 ounces white chocolate, such as Lindt or Callebaut, not imitation white coating
- 16 toasted pecan or walnut halves