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Recipes
Roman Oxtail Stew (Coda alla Vaccinara)
By plilhig
After braising, these oxtails yield tender meat and a rich stew
- 2 1⁄2 lbs. oxtails, cut into 2 1⁄2" pieces
- Kosher salt and freshly ground black pepper,
- to taste
- 4 tbsp. extra-virgin olive oil
- 4 oz. pancetta or guanciale, minced
- 6 ribs celery (5 whole, 1 minced)
- 5 whole cloves
- 2 cloves garlic, minced
- 1 medium carrot, minced
- 1 small white onion, minced
- 1 dried bay leaf
- 2 tbsp. tomato paste
- 1 1⁄4 cups red wine, such as chianti
- 1 28-oz. can whole peeled plum tomatoes,
- preferably San Marzano, undrained and
- crushed by hand
- 1 ⁄8 tsp. ground cinnamon, plus more to taste
- Crusty bread or pasta, for serving
Soft White Dinner Rolls
By plilhig
Hands-on time: 25 mins. Baking time: 25 mins
- 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7 to 9 ounces lukewarm water*
- 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 1 1/4 ounces sugar
- 3 ounces unsalted butter, at room temperature
- 5/8 ounce nonfat dry milk
- 1 3/8 ounces instant mashed potato flakes
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Colicchio & Sons' Parker House Rolls
By plilhig
Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten
- 3/4 cup milk, heated to 115°
- 1 tsp. active dry yeast
- 1 tsp. barley malt syrup or dark corn
- syrup
- 2 cups flour
- 1 1/2 tsp. kosher salt
- 2 1/2 tbsp. unsalted butter, cut into
- 1/2 "cubes, softened
- 1/4 cup clarified butter, for greasing
- and brushing
- Fleur de sel, to garnish
Buttermilk Breakfast Biscuits
By plilhig
Quick Biscuit Making Tips (REMEMBER WHEN IT COMES TO MAKING BISCUITS, PRACTICE MAKES PERFECT!) Although there a...
- 1 1/3 cups all-purpose flour
- 3 Tablespoons powdered milk
- 1 Tablespoons granulated sugar
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 dashes cream of tartar (find it in the spice aisle)
- 1/4 cup cold butter-flavored shortening
- 2/3 cup cold buttermilk
- 5 Tablespoons melted margarine (butter) - divided
Maryland Crab Cakes
By plilhig
1. In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauc...
- 5 saltine crackers, crushed to fine crumbs
- 1 pound lump crabmeat, picked over for cartilage
- 1 large egg
- 2 1/2 tablespoons Homemade Mayonnaise Homemade Mayonnaise, or prepared
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- Dash hot sauce, such as Tabasco
- Coarse salt and freshly ground pepper
- 3 tablespoons peanut oil
- Horseradish Tartar Sauce
Fried Green Tomato BLTs
By plilhig
Preheat the oven to 400° and line a rimmed baking sheet with foil
- 4 slices of bacon
- 1/2 cup all-purpose flour
- 1 large egg beaten with 1 tablespoon of water
- 1/2 cup yellow cornmeal
- Salt and freshly ground pepper
- 1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
- Canola oil
- 8 thick-cut slices of whole wheat or multigrain bread, toasted
- Low-fat mayonnaise and baby arugula, for assembling
Crispy Old Fashioned Buffalo Onion Rings
By plilhig
Heat oil to 350 degrees. Line a baking tray with paper towels to drain the onion rings on when they come out of the...
- Ingredients
- 1 large yellow onion
- 1 cup(s) of all-purpose flour
- 1 tsp. of baking powder
- 1 tsp. of seasoning salt
- 1 tbsp. of dried celery flakes
- 1 tsp. of Cajun seasoning
- 1 tsp. of paprika
- 1/2 tsp. of garlic powder
- 1/2 tsp. of black pepper
- 1 tsp. of dried parsley
- 1 pinch of cayenne pepper
- 1 tbsp. of corn starch
- 1/2 cup(s) of sugar
- 1/2 cup(s) of hot water
- 2 ounce(s) of Philadelphia cream cheese, softened
- 1/4 cup(s) of hot sauce
- 1 egg
- 3/4 cup(s) of buttermilk
- 1 cup(s) of panko breadcrumbs
- 2 cup(s) of peanut oil, for frying
Blueberry Lemon Muffins
By plilhig
Preheat your oven to 400 degrees and grease the cups of a 12-cup muffin tin with butter
- 2 2/3 cups all-purpose flour
- 1 tblsp. baking soda
- 1 1/2 tsp. salt
- 1/2 cup sugar
- 2 eggs
- 1 cup whole milk
- 2/3 cup cooking oil
- 1 1/2 cups blueberries
- 2 tsp. lemon zest, divided
- 4 tblsp. butter, melted
- 1/2 cup sugar
Lemon Meringue Pie
By plilhig
Grate the lemon rind. Beat the egg yolks and ½ cup sugar in a small mixing bowl
- 4 tblsp cornstarch
- 1/4 tsp salt, optional
- 1 cup, plus 4 tblsp. sugar
- 1 1/2 cups water
- 3 eggs, separated
- 2 tblsp. butter
- 1 1/2 tsp. grated lemon rind
- 5 tblsp lemon juice
- Pastry for 9-inch pie, baked
Old Fashioned Buttermilk Chess Pie
By plilhig
Often referred to as a pantry pie because it can be made from pantry basics, chess pie is an old fashioned, souther...
- 1-1/2 cups granulated sugar
- 1 rounded tablespoon of cornmeal
- 2 rounded tablespoons of all purpose flour
- Pinch of salt
- 1/2 cup of butter, melted and cooled
- 1/2 cup of buttermilk
- 2 teaspoons of pure vanilla extract
- 4 large eggs
- Zest from one lemon, chopped fine
- Juice of 1/2 of a lemon
- 1 unbaked pie shell, homemade or commercial (Pillsbury recommended)
- Homemade whipped cream
- Freshly grated nutmeg