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Recipes
Nut Brittle Block (Martha Stewart)
By zircon50
1. Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside
- Unsalted butter, softened, for baking sheet
- Vegetable oil, for spatula
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- Pinch of salt
- 2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans, or toasted pumpkin seeds
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
coco
By zircon50
1. Preheat oven to 160C
- Ingredients:
- 250 g cream cheese
- 50 g butter
- 100 ml fresh milk
- 60 g cake flour
- 20 g corn flour
- 1 tbsp lemon juice
- 6 egg yolks
- 6 egg whites
- 1/4 tsp cream of tartar
- 140 g castor sugar
Apple Phyllo Strudel
By zircon50
In large bowl, soak raisins in 1 tablespoon brandy for 2 hours
- /2 cup dark raisins
- 2 tablespoons brandy
- 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
- 1/2 cup walnuts, chopped
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 tablespoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1/2 cup apricot preserves
- 1 tablespoon brandy
- 10 sheets Athens Fillo Dough, thawed
- 3 tablespoons butter, melted
- Powdered sugar to dust
Chicken Parmigiana (Lidia Bastianich)
By zircon50
This is a more contemporary version of one of the standbys of Italian-American cooking
- FOR THE CHICKEN
- 4 boneless and skinless chicken thighs, or breasts (about 1 1/2 pounds)
- salt and freshly ground black pepper to taste
- all-purpose flour for dredging
- 3/4 cup fine dry breadcrumbs or seasoned breadcrumbs
- 2 large eggs
- 1 cup vegetable oil, or as needed
- 3 ripe plum tomatoes, cored and sliced thin
- 6 ounces fresh mozzarella or imported Fontina cheese, sliced thin
- FOR THE SAUCE
- 1/4 cup extra-virgin olive oil, plus more for drizzling over the finished dish
- 6 garlic cloves, peeled
- 8 ripe tomatoes or 12 plum tomatoes, peeled seeded and chopped
- 1/4 cup fresh basil leaves, shredded
Irish Shepard's Pie
By zircon50
Brown beef in a Dutch oven over med-low heat
- 2 lbs ground beef
- 1 cup sweet onion - diced
- 1 cup baby carrots - diced
- 3/4 cup can of Guinness beer (optional)
- 1/2 cup red wine + another dash
- 3/4 cup or more beef broth (if beer not included)
- 4-6 tsp Worcestershire sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp dried sage
- 2 tsp dried marjoram
- 1 cup peas
- 2 T butter
- 2 T flour
- Ulster Topping: 1 1/4 lb russet potatoes (about 4-5 medium)
- 4 T butter, 1/1/2 cup Irish white cheddar cheese - finely grated
- 1/4 cup milk, 1/4 cup chopped fresh parsley, 1/3 cup scallions or chives - chopped, salt and white pepper.
Julius Caesar Salad (Pioneer Woman)
By zircon50
Directions For the salad dressing: Put the mayonnaise, buttermilk, sour cream, Parmesan, balsamic, Worcestershire,...
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk, plus more if needed
- 1/2 cup sour cream
- 1/4 cup grated Parmesan
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 anchovy fillets
- 1 clove garlic, smashed
- Salt and freshly ground black pepper
- 1 loaf ciabatta, crusts on, roughly chopped into 3/4-inch cubes
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 heads green leaf lettuce, sliced
- 2 hearts of romaine lettuce, sliced
Coffee Jello
By zircon50
In a large bowl combine gelatin and cold coffee
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1 ⁄2 cup cold coffee (or Kahlua)
- 3 cups hot coffee
- 1 ⁄4 cup sugar (or up to 3/4 cup according to desired sweetness)
- 1 pinch salt
Seafood Gratin (Barefoot Contessa)
By zircon50
Preheat the oven to 375 degrees F
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
- 3 tablespoons tomato puree
- 1/2 teaspoon saffron threads
- 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
- 8 ounces raw halibut, cut into1-inch chunks
- 8 ounces cooked lobster meat, cut into 1-inch chunks
- 7 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 cups julienned leeks, white and light green parts (2 large)
- 1 1/2 cups julienned carrots (3 carrots)
- 1 cup panko (Japanese dried bread crumbs)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon minced garlic (2 cloves
Italian Ice
By zircon50
Heat water and sugar to boiling
- 2 cups of bottled water
- 2 cups sugar
- Zest of 2 lemons ( grated and set aside) around 1 tablespoon
- 1 1/2 cups of fresh lemon juice (I use all fresh lemons) note: (if using reconstituted) use at least 2 fresh lemons squeezed and enough reconstituted juice to make one cup.
Boston Cream Pie
By zircon50
TO MAKE THE CAKE: Preheat oven to 350 degrees F
- FOR THE CAKE:
- 2 1/4 2 1/4 1/4 cups (319 grams) all-purpose flour
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/2 1 1/2 1 1/2 (298 grams) cups granulated sugar
- 3 3 3 large eggs, at room temperature
- 1 1 1 teaspoon vanilla extract
- 1 1/4 1 1/4 1/4 cups (292 ml) buttermilk
- FOR THE CUSTARD FILLING:
- 1/2 1/2 1/2 cup sugar
- 4 4 4 teaspoons cornstarch
- Pinch Pinch kosher salt
- 2 2 2 cups milk
- 2 2 2 large eggs
- 2 2 2 teaspoons vanilla
- FOR THE CHOCOLATE GLAZE:
- 4 4 4 ounces good semisweet chocolate chips
- 1/2 1/2 1/2 cup heavy cream
- 1 1 1 teaspoon instant coffee granules
- 2 2 2 tablespoons light corn syrup