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Recipes
Pasta-Friendly Tomato Sauce
By marck
From Alton Brown
- 2 28-oz cans whole peeled tomatoes
- 1/4 C sherry vinegar
- 1/4 C sugar
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 oz olive oil
- 4 cloves garlic, minced
- 3 Tbsp capers, rinsed and drained
- 1/2 C white wine
- Kosher salt and black pepper, to taste
White Chicken Chili
By marck
From ATK ... Man, was this ever a great winter warm-up
- 3 lbs bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
- 1 Tbsp vegetable oil
- 3 medium jalapeño chiles
- 3 medium poblano chiles, stemmed, seeded, and cut into large pieces
- 3 medium Anaheim chile peppers, stemmed, seeded, and cut into large pieces
- 2 medium onions, cut into large pieces (about 2 cups)
- 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- 1 Tbsp ground cumin
- 1 1/2 tsp ground coriander
- 2 (14.5-ounce) cans cannellini beans, drained and rinsed
- 3 C low-sodium chicken broth
- 3 Tbsp fresh lime juice (from 2 to 3 limes)
- 1/4 C minced fresh cilantro leaves
- 4 scallions, white and light green parts sliced thin
Accattato Beef Stew
By marck
From the great George Accattato
- 1-1/2 to 2 lbs stew meat, cut into small chunks
- Flour seasoned with salt and pepper, for dredging
- 3 Tbsp oil (I use olive oil; sunflower oil is an option as well)
- 1/2 C red wine (optional)
- 32 oz beef broth
- 3 ribs celery, chopped
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 turnip, chopped
- 1 potato, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- Prepared egg noodles or biscuits (optional)
Blueberry Sauce
By marck
Found it somewhere on the Internet -- not sure where anymore
- 3/4 - 1 C (150 - 200 grams) granulated white sugar
- 1/2 Tbsp (8 grams) cornstarch
- 1/8 tsp ground cinnamon (optional)
- 1/8 tsp salt
- 2/3 C (160 ml) water
- 1 lb (454 grams) or 3 cups of fresh blueberries, picked over
- 1/8 tsp pure vanilla extract (optional)
- Zest of 1 lemon
- 1 - 2 Tbsp lemon juice
Chicken Parmesan
By marck
From America's Test Kitchen
- SAUCE
- 2 Tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- Kosher salt and pepper
- 1/4 tsp dried oregano
- Pinch red pepper flakes
- 1 (28-oz) can crushed tomatoes
- 1/4 tsp sugar
- 2 Tbsp coarsely chopped fresh basil
- CHICKEN
- 2 (6-8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
- 1 tsp kosher salt
- 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
- 2 oz fontina cheese, shredded (1/2 cup)
- 1 large egg
- 1 Tbsp all-purpose flour
- 1-1/2 oz Parmesan cheese, grated (3/4 cup)
- 1/2 C panko bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp pepper
- 1/3 C vegetable oil
- 1/4 C torn fresh basil
Skillet Macaroni and Cheese
By marck
From Weight Watchers. 6 pts
- 8 oz whole-wheat macaroni
- 1 Tbsp butter
- 1 Tbsp + 2 tsp all-purpose flour
- 1-1/2 C fat-free milk
- 1 C shredded reduced-fat sharp cheddar
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 Tbsp plain dried bread crumbs
- 1 Tbsp grated Parmesan
Chicago-Style Deep-Dish Pizza
By marck
From America's Test Kitchen
- DOUGH:
- 3-1/4 C (16-1/4 oz) unbleached all-purpose flour
- 1/2 C (3-1/4 oz) yellow cornmeal
- 1-1/2 tsp table salt
- 2 tsp sugar
- 2-1/4 tsp instant or rapid-rise yeast
- 1-1/4 C (10 oz) water, room temperature
- 3 Tbsp unsalted buter, melted
- 4 Tbsp unsalted butter, softened
- 1 tsp + 4 Tbsp olive oil
- SAUCE:
- 2 Tbsp unsalted butter
- 1/4 C grated onion, from 1 medium onion
- 1/4 tsp dried oregano
- Table salt
- 2 medium garlic cloves, minsed or pressed through garlic press (about 2 teaspoons)
- 1 28-oz can crushed tomatoes
- 1/4 tsp sugar
- 2 Tbsp coarsely chopped basil leaves
- 1 Tbsp extra-virgin olive oil
- Ground black pepper
- TOPPINGS:
- 1 lb mozzarella cheese, shredded (about 4 cups)
- 1/2 oz grated Parmesan cheese (about 1/4 cup)
Cinnamon Buns (ATK)
By marck
The sugar-cinnamon filling, has been altered from the original because no one could eat a cinnamon roll with that m...
- DOUGH:
- 3/4 C whole milk, heated to 110 degrees
- 2-1/4 tsp rapid-rise or instant yeast
- 3 large eggs, room temperature
- 4-1/4 C (21-1/4 oz) unbleached all-purpose flour
- 1/2 C (2 oz) cornstarch
- 1/2 C (3-1/2 oz) sugar
- 1-1/2 tsp salt
- 12 Tbsp (1-1/2 sticks) unsalted butter, cut into 12 pieces and softened
- FILLING
- 3/4 C (5-1/4 oz) packed light brown sugar
- 1 Tbsp ground cinnamon
- 1/4 tsp salt
- 3 Tbsp unsalted butter, softened
- GLAZE
- 4 oz cream cheese, softened
- 1 Tbsp whole milk
- 1 tsp vanilla extract
- 1-1/2 C (6 oz) confectioners' sugar (6 oz)
Buttermilk Mashed Potatoes
By marck
From _The Art of Low-Calorie Cooking_ by Sally Schneider
- 1-1/4 lbs all-purpose white potatoes, unpeeled and scrubbed, or peeled if desired
- 1-1/2 tsp salt
- 3/4 C warm buttermilk
- 1/2 tsp baking soda
- 2 tsp unsalted butter
- Freshly ground pepper
Breakfast Hash
By marck
From Vegetarian Times magazine, Dec
- 2 lbs small white potatoes, unpeeled and cut into 1-inch dice
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic
- 2 bell peppers, preferably red or yellow, chopped (2 cups)
- 1-1/2 Tbsp finely chopped fresh rosemary
- 8 small soy "sausages," thinly sliced
- 4 oz fresh baby spinach, coarsely chopped
- 4 large eggs
- Chipotle power (optional)