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Recipes
DANISH PASTRY DOUGH
By mz0926
HOW TO BAKE BY NICK MALGIERI
- DOUGH
- 1 C Milk
- 5 tsp. (2 envelopes) Active dry yeast
- 4 1/2 C Unbleached All-Purpose Flour
- 1/2 C Sugar
- 1 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 4 TBSP Cold Unsalted Butter
- 3 Eggs
- BUTTER LAYER
- 1/3 C Unbleached All-Purpose Flour
- 14 Oz. (3 1/2 sticks) Cold Unsalted Butter
Peanut Noodle Salad
By mz0926
From Cook's Country June/July 2010 Why this recipe works: We use ordinary chunky peanut butter in our Peanut Noodl...
- Serves 6 to 8
- If you prefer natural peanut butter, add 1 tablespoon brown sugar to the dressing. Use a mild hot sauce, such as Frank's. If you use a hotter hot sauce, such as Tabasco, reduce the amount to 1 teaspoon.
- Ingredients1 pound spaghetti or linguine
- 1 tablespoon salt
- 3 tablespoons toasted sesame oil
- 3/4 cup chunky peanut butter (see note)
- 6 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon hot sauce (see note)
- 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1/3 cup chopped fresh cilantro
DELI-STYLE RYE ARTISAN BREAD
By mz0926
Make four 1 pound loaves From the book Artisan Bread in Five minutes a Day
- 3 cups lukewarm water
- 1 1/2 tablespoons yeast(1 1/2 packets)
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons caraway seeds
- 1 cup rye flour
- 5 1/2 cups unbleached all-pupose flour
- cornmeal for pizza peel
- cornstarch wash
Beef Stew
By mz0926
Cook's Country
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
ROCKIN ROBIN'S RAVING ENCHILADA SAUCE
By mz0926
Makes about 2 Cups
- 2 Cups Low Sodium Chicken Broth
- 4 TBSP Gebhardt Chile Powder
- 1 tsp. Ground Cumin
- 2 tsp. Garlic Powder
- 3/4 tsp. Salt
- 1 Pinch Ground Cinnamon (less than 1/16 tsp.)
- A little less than 1/2 tsp. sugar
- 3 TBSP. + 1/4 tsp. White Flour
- 3 TBSP. Vegetable Oil
Breakfast Casserole with Italian Sausage and Fontina
By mz0926
From Cook's Country October/November 2009 Why this recipe works: Even when staled in the oven overnight, the white...
- Serves 8 to 10
- You can find unsliced loaves of Italian bread in the bakery section of your supermarket. Frank’s RedHot is the test kitchen’s top-rated hot sauce. If using a spicier sauce such as Tabasco, reduce amount to 1 1/2 teaspoons.
- Ingredients1 (14-inch) loaf italian bread (see note), ends trimmed
- 1 pound hot or sweet Italian sausage, casings removed
- 1 small onion, chopped fine
- 3 cups shredded fontina cheese
- 12 large eggs, lightly beaten
- 1/4 cup chopped fresh basil
- 4 cups whole milk
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon hot sauce (see note)
STICKY PECAN CARAMEL ROLLS
By mz0926
From the Artisan Bread In Five Minutes A Day Book
- Use any of these refrigerated pre-mixed doughs: Challah (page 180), Broiche (page 189), or Boule (page 26)
- 1 1/2 pounds (cantaloupe-size portion) of any pre-mixed dough listed above, defrosted overnight in the refregerator if frozen.
- THE CARAMEL TOPPING
- 6 TBSP unsalted butter, softened
- 1/2 tsp. salt
- 1/2 Cup brown sugar
- 30 pecan halves
- THE FILLING
- 4 TBSP salted butter, softened
- 1/4 Cup sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/2 Cup chopped and toasted pecans
- Pinch of groung black pepper
Marinade
By mz0926
Mix all ingredients and put in a zip lock bag
- 1/4 Cup Olive Oil
- 1/4 Cup Honey
- 1/4 Cup Brown Sugar
- A Splash of Vinegar
- 4 Garlic Cloves
BREAKFAST SAUSAGE
By mz0926
PORK SAUSAGE 3 POUNDS
- 3 LBS. GROUND PORK
- 1 TBSP KOSHER SALT
- 1 tsp. Ground White Pepper
- 2 tsp. Rubbed Sage
- 1/3 tsp. Ginger
- 1 tsp. Nutmeg
- 1 tsp. Thyme
- 1 tsp. Ground Hot Red Pepper (Optional)
- 6 Oz. Ice Water
PUMPERNICKEL BREAD
By mz0926
From the Book Artisan Bread In Five Minutes A Day
- 3 Cups lukewarm water
- 1 1/2 TBSP granulated yeast
- 1 1/2 TBSP salt
- 2 TBSP Molasses
- 1 1/2 TBSP Unsweetened cocoa powder
- 2 tsp. instant espresso dowder or instant coffee (or substitute brewed coffee for 2 cups of the water, keeping the total volume at 3 cups)
- 1 1/2 TBSP caramel color
- 1 Cup rye flour
- 5 1/2 Cups unbleached all-purpose flour
- Cornmeal or parchment paper for the pizza peel
- Whole caraway seeds for sprinkling on the top, optional
- Cornstarch wash (see sidebar, page 51)