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Recipes
Michael Symon's Hash Browns
By 1buttons
step 1 ingredients 4 large Russet Potatoes (scrubbed clean) Kosher Salt instructions Preheat ov...
- 4 large Russet Potatoes (scrubbed clean)
- Kosher Salt
- freshly ground Black Pepper
- 1/2 teaspoon Smoked Paprika
- 1 large Egg (beaten)
- 2 tablespoons Flour
- 1/4 cup Vegetable Oil (plus more for coating)
Basic Brioche
By 1buttons
by Joanne Chang
- 2 1/4 cups/315 g all-purpose flour
- 2 1/4 cups/340 g bread flour
- 3 1/4 tsp active dry yeast, or 1 oz/30 g fresh cake yeast
- 1/3 cup plus 1 tbsp/80 g granulated sugar
- 1 tbsp kosher salt
- 5 large eggs, plus 1 large egg for the egg wash if making loaves
- 1 cup plus 6 tbsp/310 g unsalted butter, at room temperature, cut into 10 to 12 pieces
Deeply Chocolate Gelato
By 1buttons
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to sim...
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder (recommended: Pernigotti)
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
- 2 teaspoons pure vanilla extract
- Large pinch kosher salt
- 8 chocolates, roughly chopped, optional (recommended: Baci)
Chocolate Hazelnut Crepes
By 1buttons
In a large bowl, whisk together the two flours and a pinch of salt
- For the Crepes
- 2 cups hazelnut flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 cups whole milk
- 8 large eggs
- 1/2 cup melted butter
- 5 cups extra-thick double cream
- 1 cup heavy cream (warmed)
- 10 ounces chocolate powder drink mix
- 1/4 cup toasted, chopped hazelnuts (to garnish)
Skillet Brownies
By 1buttons
Directions Preheat the oven to 350 degrees
- 1/4 pound (1 stick) unsalted butter
- 4 ounces plus 1/2 cup Hershey's semi-sweet chocolate chips, divided
- 1 1/2 ounces unsweetened chocolate
- 2 extra large eggs
- 2 teaspoons instant coffee granules, such as Nescafe
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 pint vanilla ice cream
Chicken-Chorizo Paella
By 1buttons
Directions Make the stock: Combine the chicken wings, onion, celery, carrot, bay leaves, thyme, peppercorns and j...
- For the Chicken:
- 1 pound chicken wings
- 1 cup chopped Spanish onion
- 1/2 cup sliced celery
- 1/2 cup sliced carrot
- 2 fresh bay leaves
- 6 sprigs thyme
- 12 black peppercorns
- 3 juniper berries
- 1 tablespoon saffron threads
- 2 Spanish onions (1 quartered, 1 thinly sliced)
- 1 fresh bay leaf
- 2 stalks celery, sliced
- 1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed
- 1/4 cup tomato paste
- 1/2 cup ketchup
- 2 tablespoons smoked Spanish paprika
- 1 tablespoon vegetable oil
- 2 large red bell peppers, thinly sliced
- 2 cloves garlic, thinly sliced
- Kosher salt
- For the Paella:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Spanish chorizo, thinly sliced
- 1/4 cup diced Spanish onion
- 1 tablespoon minced garlic
- 1 1/4 cups Calasparra rice (or other paella rice)
- 1/4 cup fresh or frozen peas (thawed if frozen)
- 2 tablespoons thinly sliced piquillo peppers
- 1/4 cup chopped pitted kalamata or black olives
- Kosher salt
Buttermilk Buiscuits
By 1buttons
Preheat oven to 400 degrees with a rack set in the center of the oven
- Buttermilk Biscuits
- Add eggs, meats, and cheeses, and build a brunch buffet around these pillowy soft breakfast treats from Jason DeBriere of Peels restaurant in New York.
- The Martha Stewart Show, February 2012
- http://www.marthastewart.com/892625/buttermilk-biscuits
- 0 0
- Rated(0)
- Yield
- Makes about 8
- Ingredients
- 4 cups White Lily flour, plus more for work surface
- 1 tablespoon coarse salt
- 1 tablespoon baking powder
- Pinch of baking soda
- 1 cup (2 sticks) unsalted butter, cubed and well chilled
- 1 1/4 cups buttermilk, well shaken, plus more for brushing tops
- Directions
Coconut Cake with Coconut Buttercream
By 1buttons
Preheat oven with a rack set in the lower third
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder, preferably aluminum free
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cardamom
- 3/4 cup cream of coconut, such as Coco Lopez
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 2 cups sugar
- 6 large eggs, room temperature
- Coconut Simple Syrup
- Coconut Buttercream
- 3 cups sweetened flaked coconut
Spring Frittata with Parsley Pesto
By 1buttons
For the parsley pesto: Preheat the oven to 350 degrees F
- ack pepper 2 zucchini, thinly sliced on a mandoline 15 large eggs 1 1/4 cups ricotta cheese
Chickpea Chili
By 1buttons
1. Place chickpeas in a saucepan; add 2 quarts boiling water
- Photo: Nina Choi; Styling: Lisa Lee
- Chickpea Chili
- Other Time: 9 hours, 30 minutes minutes
- Yield: 8 servings (serving size: 1 cup chili and 3/4 cup couscous)
- 1 cup dried chickpeas
- 2 quarts boiling water
- 2 tablespoons olive oil, divided
- 1 1/2 cups chopped onion
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 1/2 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 2/3 cup sliced pimiento-stuffed olives
- 1/2 cup golden raisins
- 1 (28-ounce) can whole tomatoes, undrained and crushed
- 4 cups chopped peeled butternut squash
- 1 cup frozen green peas, thawed
- 1/4 cup chopped fresh cilantro
- 6 cups hot cooked couscous
- 8 lime wedges