Zircon50's profile page
Recipes
Marinara Sauce ( from Lidia Bastianich)
By zircon50
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garli...
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
- kosher salt
- peperoncino
- 10 fresh basil leaves, torn into small pieces
- freshly ground black pepper
How To Make Cultured Buttermilk
By zircon50
Buttermilk is a versatile ingredient in the kitchen, adding tang to everything from salad dressing to home-baked br...
- Whole Milk (or 2%)
- Cultured Buttermilk
- Lidded container
Gingerbread Dough (For Deep Stonemold Gingerbread Men)
By zircon50
Preheat oven to 350 degrees
- 1/2 cup butter -- not shortening
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 teaspoons white vinegar
- 3 cups all-purpose flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Cooking spray
Deeply Chocolate Gelato (Barefoot Contessa)
By zircon50
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)
Baking Conversion Charts
By zircon50
SEE BELOW
- Baking Conversion Chart #1 - Flours and Dry Ingredients Conversion Chart
- 1 cup unbleached all-purpose flour = 4.5 ounces = 130 grams
- 1 cup bleached all-purpose flour = 4.25 ounces = 120 grams
- 1 cup cake flour = 4 ounces = 110 grams
- 1 cup oats, old fashioned = 2.5 ounces = 74 grams
- 1 cup oats, quick cooking = 3 ounces = 83 grams
- 1 cup unsweetened cocoa = 3.25 ounces = 92 grams
- 1 cup granulated sugar = 7 ounces = 200 grams
- Baking Conversion Chart #2 - Sugars and Syrups Conversion Chart
- 1 cup confectioners' sugar = 4 ounces = 115 grams
- 1 cup light brown sugar = 7.8 ounces = 220 grams
- 1 cup dark brown sugar = 8.4 ounces = 240 grams
- 1 cup molasses = 11.25 ounces = 322 grams
- 1 cup corn syrup = 11.5 ounces = 328 grams
- 1 cup honey = 11.75 ounces = 335 grams
- Baking Conversion Chart #3 - Oils and Fats Conversion Chart
- 1 cup butter = 8 ounces = 228 grams
- 1 cup vegetable shortening = 6.75 ounces = 190 grams
- 1 cup vegetable oil = 7.5 ounces = 215 grams
- 1 cup peanut butter, smooth = 9.25 ounces = 266 grams
- Baking Conversion Chart #4 - Oven Temperature Conversion Chart
- 275 F = 140 C = Gas Mark 1
- 300 F = 150 C = Gas Mark 2
- 325 F = 160 C = Gas Mark 3
- 350 F = 180 C = Gas Mark 4
- 375 F = 190 C = Gas Mark 5
- 400 F = 200 C = Gas Mark 6
- 425 F = 220 C = Gas Mark 7
- 450 F = 230 C = Gas Mark 8
- 475 F = 250 C = Gas Mark 9
- Conversion Chart #5 - U.S. Volume Equivalents Chart
- 1 1/2 teaspoons = 1/2 tablespoon
- 3 teaspoons = 1 tablespoon
- 2 tablespoons = 1/8 cup = 1 ounce
- 4 tablespoons = 1/4 cup = 2 ounces
- 8 tablespoons = 1/2 cup = 4 ounces
- 1 cup = 1/2 pint = 8 ounces
- 2 cups = 1 pint = 16 ounces
- 2 pints = 1 quart = 32 ounces
- 4 quarts = 1 gallon = 128 ounces
- Conversion Chart #6 - Metric Volume Conversion Chart
- 1/8 teaspoon = .5 ml
- 1/4 teaspoon = 1.23 ml
- 1/2 teaspoon = 2.5 ml
- 1 teaspoon = 5 ml
- 1 tablespoon = 15 ml
- 2 tablespoons (1 ounce) = 30 ml
- 1/4 cup (2 ounces) = 60 ml
- 1/3 cup (2.67 ounces) = 75 ml
- 1/2 cup (4 ounces) = 120 ml
- 3/4 cup (6 ounces) = 180 ml
- 1 cup (8 ounces) = 240 ml
- Conversion Chart #7 - Metric Weight Conversion Chart
- 1/2 ounce = 14 grams
- 1 ounce = 29 grams
- 1 1/2 ounces = 43 grams
- 2 ounces = 57 grams
- 4 ounces = 113 grams
- 8 ounces = 227 grams
- 16 ounces (1 pound) = 454 grams
Chocolate Orange Cake (Trisha Yearwood)
By zircon50
FOR THE CAKE: For the cake: Preheat the oven to 350 degrees F
- FOR THE CAKE:
- 2 tablespoons unsalted butter, softened
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
- 3/4 cup mayonnaise
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
- FOR THE CHOCOLATE GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons freshly squeezed orange juice
Gingerbread Loaf
By zircon50
1. Heat oven to 350°F and arrange a rack in middle
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup well-shaken low-fat buttermilk
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup dark molasses, such as Grandma’s Robust
- 2 large eggs, at room temperature
Cinnamon Baked Doughnuts (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees
- Baking spray with flour, such as Baker's Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Roasted Eggplant Rollatini
By zircon50
Preparation Instructions Adjust both oven racks to middle positions and preheat oven to 450ºF
- 2 whole Medium Eggplant
- 1/4 cups Olive Oil
- Salt And Pepper
- 2 cups Part-skim Ricotta Cheese
- 1 whole Egg Beaten
- 1 cup Shredded Mozzarella Cheese
- 1/2 cups Grated Parmesan Cheese, Divided
- 2 cloves Garlic, Minced
- 1/4 cups Fresh Basil, Chiffonade
- 2 cups Tomato Sauce
- 8 ounces, weight Fresh Mozzarella, Sliced Thin
Cinnamon Ice Cream with Cinnamon Crisps (Pioneer Woman)
By zircon50
FOR THE CINNAMON ICE CREAM: In a medium saucepan over medium-low heat, combine the half-and-half and sugar
- CINNAMON ICE CREAM:
- 3 cups half-and-half
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 cinnamon sticks
- 9 large egg yolks
- 3 cups heavy cream
- 1 heaping teaspoon ground cinnamon
- CINNAMON CRISPS:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 6 flour tortillas
- 1/4 cup (1/2 stick) butter, melted