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Recipes
Dilly New Potato Salad with Summer Sausage
By Chez_Alexander
1. Place potatoes in a large pot
- 4 lb 1" diameter new potatoes, preferably red-skinned
- Kosher salt and black pepper
- 1/2 lb good quality summer sausage, cut into 1/2" rounds
- 6 TBS unsalted butter, cut into small cubes
- 2 TBS whole grain mustard
- 3 TBS coarsely chopped fresh dill
- 2 TBS chopped fresh chives
Pork with Pomegranate Pan Sauce
By Chez_Alexander
A simple spice rub flavors boneless pork chops, but the sweet-tart sauce is the real star of this dish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork loin chops
- 2 teaspoons olive oil
- 1/3 cup chopped shallots
- 3/4 cup pomegranate juice
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
Crispy-Skin Seared Salmon, Marinated Chickpeas, & Summer Vegetables with Lemon-Tahini Dressing
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- SALMON:
- 3 lbs salmon fillet, cut into 4-6 oz portions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 TBS safflower oil
- Flakey salt, for finishing
- CHICKPEAS:
- 1 cup dried chickpeas
- 1 TBS baking soda
- 1 head garlic, sliced in half horizontally
- 5 sprigs of thyme
- 1 bay leaf
- 1/2 cup extra virgin olive oil
- 1 TBS smoked paprika
- 1 tsp chili flake
- 1 red onion, diced
- 3 cloves of garlic, sliced
- Kosher salt, to taste
- 1 lemon (juice and zest)
- SUMMER VEGETABLES:
- 2 lbs English peas, shucked
- 1 bunch of asparagus
- 1 TBS olive oil
- Kosher salt to taste (plus more for boiling water)
- Freshly ground black pepper, to taste
- LEMON-TAHINI DRESSING
- 2 cloves garlic
- 3 TBS fresh lemon juice
- 1/2 preserved lemon (rind only)
- 1 TBS olive oil
- Freshly ground black pepper, to taste
- 1/2 cup tahini (e.g., Soom sesame premium tahini)
- 2/3 to 3/4 cups water (as needed)
- Kosher salt, to taste
Carrot Cake Cookies with Cream Cheese Icing
By Chez_Alexander
COOKIES: 1. Preheat oven to 350°F
- COOKIES:
- 1/2 cup raisins
- 1/4 cup old-fashioned oats
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box grater)
- 1 1/2 cups self-rising flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 cup chopped walnuts plus additional for garnish (optional)
- ICING:
- 1 cup powdered sugar
- 6 ounces cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons heavy whipping cream
- 2 teaspoons fresh lemon juice
Milk Mayonnaise
By Chez_Alexander
1. Combine the vegetable and olive oils
- 1/3 cup very cold milk
- 3/4 tsp fresh lemon juice
- 1 small garlic clove, peeled
- 1/8 tsp freshly ground white pepper
- 1/2 cup vegetable oil
- 1/4 cup olive oil
- Kosher salt
Almond Cardamom Cake
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1/2 vanilla bean, split and scraped
- 1 1/3 cup superfine sugar
- 8 oz cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 1/2 tsp ground cardamom
- 1/4 tsp ground mace
- 7 oz almond paste, broken up into small pieces
- 8 oz unsalted butter, room temperature, cut into half ounce (tablespoon-sized) pieces
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup buttermilk, room temperature
- 2 tsp orange blossom water
Sour Cream Hazelnut Waffles
By Chez_Alexander
1. Melt butter and honey in small saucepan
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 3 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3 large eggs
- 1 cup sour cream
- 2/3 cup chopped toasted hazelnuts
- nonstick vegetable oil spray
- powdered sugar
- pure maple syrup
Basic Crepe Batter
By Chez_Alexander
1. Sift the flour into a mixing bowl
- 3/4 cup flour
- Pinch of salt
- 1 1/4 cups milk
- 1 egg yolk
- 1 egg
- 1 TBS melted butter or light oil
Butterscotch Pots de Creme
By Chez_Alexander
Heating a creamy custard over an intense flame can scramble the eggs, and light custards made with milk are even mo...
- 1 1/2 cups whole milk
- 7 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon dark molasses
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 tablespoon powdered sugar
Almond Cardamom Cake
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1/2 vanilla bean, split and scraped
- 1 1/3 cup superfine sugar
- 8 oz cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 1/2 tsp ground cardamom
- 1/4 tsp ground mace
- 7 oz almond paste, broken up into small pieces
- 8 oz unsalted butter, room temperature, cut into half ounce (tablespoon-sized) pieces
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup buttermilk, room temperature
- 2 tsp orange blossom water