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Recipes
Traditional Sweet Potato Pie (Rose McGee, Owner of Deep Roots Gourmet Desserts)
By zircon50
Makes two (2) 9" Pies
- 1 stick of butter, softened
- 1 cup packed brown sugar
- 2 cups granulated sugar
- 4 medium to large sweet potatoes, cooked
- 2 eggs, lightly beaten
- 1 cup milk (whole, evaporated, or condensed)
- 1 teaspoon ginger
- 1 tablespoon nutmeg
- 1 tablespoon cinnamon
- 2 tablespoons vanilla extract
- 1 teaspoon lemon extract
- 2 unbaked pie shells
New Orlean (Small batch) BEIGNETS
By zircon50
Yields 10 (2") Square Beignets
- 2 tablespoons warm water (105 F)
- 1/2 teaspoon active dry yeast
- 2 teaspoon vegetable shortening
- 1 tablespoon sugar (plus a pinch for yeast proofing)
- 3 tablespoons whole milk
- 1 large egg white
- 3 tablespoons boiling water
- 1 1/4 cups all-purpose flour (plus extra for rolling)
- 2 cups neutral oil for frying (I use canola)
- 1 cup powdered sugar
Sweet Pistachio Butter Recipe
By zircon50
To blanch the almonds and pistachios just drop them in a pot of boiling water for a minute or so
- 1 cup pistachios, shelled, blanched and skinned (instructions below)
- 1 cup almonds, blanched and skinned roughly 3/4 cup granulated sugar (or
- sweeten with a mild honey or light agave nectar)
- 1/2 cup or so hot water
- couple pinches of salt
Greek Spinach and Feta Pie (Spanakopita) - America's Test Kitchen
By zircon50
FOR THE FILLING: Place spinach and water in large microwave-safe bowl
- Filling:
- 2 (10-ounce) bags curly leaf spinach , rinsed
- 1/4 cup water
- 12 ounces feta cheese , rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
- 3/4 cup whole-milk Greek yogurt (see note)
- 4 medium scallions , sliced thin (about 1/2 cup)
- 2 large eggs , beaten
- 1/4 cup minced fresh mint leaves
- 2 tablespoons minced fresh dill leaves
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon table salt
- 1/8 teaspoon cayenne pepper
- Phyllo Layers:
- 7 tablespoons unsalted butter , melted
- 1/2 pound (14 by 9-inch) phyllo , thawed (see note)
- 1 1/2 ounces Pecorino Romano cheese , grated fine (about 3/4 cup)
- 2 teaspoons sesame seeds (optional)
Cabbage Soup with Polish Kielbasa
By zircon50
Saute kielbasa in a large soup pot over medium heat for 5 minute
- 1 lb. polish Kielbasa, sliced into 1/4 inch rounds
- 2 cups onions, thinly sliced
- 4 cups green cabbage, shredded
- 1 tbs. garlic, minced
- 6 cup chicken broth or vegetable stock
- 2 cups potatoes, peeled and diced
- 1/2 to 1 tsp. salt according to taste
- 1/2 tsp. pepper
Roasted Red Bell Peppers with Eggplant (Funghetto) (Giada De Laurentiis)
By zircon50
For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F
- Peppers:
- Vegetable oil cooking spray
- 2 medium red bell peppers, halved lengthwise, cored and seeded
- 1 tablespoon extra-virgin olive oil
- Eggplant:
- 1/4 cup vegetable oil
- Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
- 1/4 teaspoon kosher salt
- Filling:
- One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 20 pitted medium black olives, chopped
- 20 pitted medium green olives, chopped
- 2 tablespoons capers, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Topping:
- 2 tablespoons plain breadcrumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons extra-virgin olive oil
Apple Crumb Cake (Boston Globe)
By zircon50
In this version of a popular apple cake, which is layered with the fruit, slices are lightly spiced and nestle comf...
- CRUMBS
- 1/4 cup flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup walnuts, chopped
- APPLES
- 2 large baking apples, cored, peeled, and thinly sliced (Baldwins, Cortlands, Golden Delicious)
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- CAKE
- Butter (for the pan)
- Flour (for the pan)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Confectioners’ sugar (for sprinkling)
Turkey Tetrazzini
By zircon50
1. Preheat oven to 375 degrees F
- 12 ounces mushrooms, sliced
- 11 tablespoons (5 1/2 ounces) unsalted butter, divided
- 1/4 cup all-purpose flour
- 12 ounces egg noodles
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 2 cups turkey stock (can substitute chicken stock/broth)
- 1/4 cup white wine (can substitute stock or broth)
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- 6 ounces Gruyère cheese, shredded (about 3/4 cup shredded), divided
- 3 ounces grated Parmesan cheese (about 2/3 cup), divided
- Salt and pepper, to taste
- 1 cup plain bread crumbs
Calabrese Fried Eggplant Balls
By zircon50
For the eggplant: Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- One 1-pound eggplant, ends trimmed, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 cup grated pecorino cheese
- 1/2 cup plain breadcrumbs, plus extra, as needed
- 1/4 cup chopped fresh basil leaves
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups jarred marinara or tomato-basil sauce
- 3/4 teaspoon crushed red pepper flakes
- Vegetable oil, for frying
- 1/2 cup grated pecorino cheese
Carrot Layer Cake (America's Test Kitchen)
By zircon50
Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk
- CAKE
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups (8 3/4 ounces)light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
- 2/3 cups dried currants
- FROSTING
- 16 tablespoons unsalted butter, softened
- 3 cups (12 ounces) confectioners' sugar
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese, chilled and cut into 12 equal pieces
- 2 cups (8 ounces) pecans, toasted and chopped coarse