My recipes - Keyingredient

By Dunjab

1. Place beets in a 9- by 13-inch baking pan

2 1/2 pounds (including tops) golden, pink, or red beets (each 2 to 3 in. wide; see notes), rinsed and greens trimmed and discarded or reserved for another use
6 tablespoons orange juice
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons minced shallots
1 teaspoon salt
Pepper

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By Dunjab

Preparation 1. MIX THE DOUGH: Pour the milk and water into the bowl of the stand mixer

Italian Ricotta Bread (pane alla ricotta)
Timing: 10 to 15 minutes to knead, 30 to 60 minutes to ferment, 60 to 90 minutes to proof, 20 to 30 minutes to bake (about 3 hours)
Equipment
stand mixer with dough hook
clear 2-quart/2 liter container with a lid, lightly coated with oil
baker’s peel or rimless baking sheet
parchment paper
bench scraper
plastic wrap
baking stone
small cast iron skillet (I use a 6-1/2 inch skillet.)
Ingredients, Volume (Metric Weight)
3/4 cup water, 70 to 78° F (200 grams)
1/2 cup milk, 70 to 78° F (100 grams)
1 tablespoon instant yeast (20 grams)
3-1/4 cups unbleached all-purpose flour (500 grams)
2 tablespoons unsalted butter, cut into small pieces (30 grams)
3/4 cup whole-milk ricotta, room temperature (150 grams)
1-1/2 teaspoons sea salt (10 grams)
OTHER
1/4 cup ice cubes

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By Dunjab

Start this one day ahead. Garnish the terrine with dill sprigs, capers, and red onion, if desired

48-ounce packages cream cheese
3/4 cupfinely chopped red onion
6 tablespoonschopped fresh dill
1/4 cupdrained capers
2 tablespoonsfresh lemon juice
12 ouncessmoked salmon slice; 6 ounces chopped, 6 ounces left sliced
Toasted baguette slices or crackers
Read More http://www.bonappetit.com/recipes/2010/11/smoked_salmon_terrine_with_dill_and_capers#ixzz1Jph7Jjls

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By Dunjab

To prepare the chicken: Preheat the oven to 200°F

For the piñon-crusted chicken:
1 1/2 cups lightly toasted piñon (pine) nuts, coarsely chopped
2/3 cup bread crumbs
6 garlic cloves, minced
6 tablespoons finely chopped fresh parsley
3 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon white pepper
1 cup flour
4 eggs
8 chicken breasts, lightly pounded with a meat mallet
1/2 cup olive oil
For the cherry-chipotle sauce:
1 cup canned Bing (dark) cherries, drained and rinsed or frozen Bing cherries, thawed
2 tablespoons sugar
1/4 cup ruby Port
1 whole chipotle chili in adobo, rinsed

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By Dunjab

Directions: To make the compote, in a small saucepan over high heat, bring 1/4 cup water to a boil

For the pear-cranberry compote:
1/2 cup dried sweetened cranberries
2 Tbs. unsalted butter
4 Bartlett pears, about 1 3/4 lb. total, peeled, cored and each cut into 12 wedges
1 tsp. vanilla extract
3 Tbs. firmly packed light brown sugar
1/4 tsp. ground cinnamon
5 slices day-old brioche, each 5 inches high, 3 inches wide and 1 1/2 inches thick
4 eggs
1 1/3 cups milk
1 1/2 tsp. vanilla extract
3 Tbs. sugar
3/4 tsp. ground cinnamon
Pinch of salt
1 Tbs. plus 1 tsp. unsalted butter
Confectioners’ sugar for dusting
Sweetened whipped cream for serving