Dhoffmanlatter's profile page
Recipes
chocolate cream pie
By dhoffmanlatter
Preheat oven to 350°. In a food processor, pulse cookies until finely ground
- 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
- 1/3 cup slivered almonds
- 1 cup sugar, divided
- 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes
- 6 large egg yolks
- 3 1/4 cups milk
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
- 2 teaspoons vanilla extract
- 1 1/2 cups whipping cream
Roasted Cherry Tomatoes
By dhoffmanlatter
· Preheat oven to 325 degrees
- cherry tomatoes cut in half
- sugar
- olive oil
- kosher salt
- pepper
Salted Caramel Shortbread Bites
By dhoffmanlatter
Lightly grease a 9-inch square baking pan, then line with parchment paper
- For the base
- 1 stick (1/2 cup) soft butter, plus extra for greasing
- 1/4 cup sugar
- a pinch of flaky sea salt
- 1/2 tsp vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- For the caramel
- 1 stick (1/2 cup) butter
- 1 packed cup dark brown sugar
- 1/4 cup golden syrup, such as Lyle's, or corn syrup
- 1/2 tsp flaky sea salt
- 14-oz can full-fat condensed milk
- For the topping
- 7 oz bittersweet chocolate, 70% cocoa solids
- 1 tbsp vegetable or sunflower oil
- 1/2 tsp flaky sea salt
Lemon-Balsamic Vinaigrette
By dhoffmanlatter
Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl
- 3 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) balsamic vinegar
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground pepper
- 1 clove(s) garlic, crushed
- 1/2 cup(s) extra-virgin olive oil
Slow cooker chicken thighs
By dhoffmanlatter
Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs
- 3 1/2 4 6–8 chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
- to to 4 6–8 slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
- To 30 30 2 fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
- Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
- Do Ahead
- 3 to 3 made 3 days ahead; cover and chill, or freeze up to 3 months.
Slow cooker chicken chili
By dhoffmanlatter
Process 1 can beans in a mini food processor until smooth
- 3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
- 1 (25-oz.) can hominy, rinsed and drained
- 3 cups unsalted chicken stock (such as Swanson)
- 2 cups peeled cubed butternut squash
- 1 cup chopped yellow onion
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 2 garlic cloves, chopped
- 2 oregano sprigs
- 1 (5-oz.) can diced green chiles, drained and divided
- 1 1/4 pounds skinless, boneless chicken thighs
- 1/2 cup plain low-fat yogurt
- 6 tablespoons fresh cilantro leaves, divided
- 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
- 1/4 cup chopped green onions
- 1 jalapeño, thinly sliced Lime wedges
Slow Cooker Chicken Cacciatore with Potatoes
By dhoffmanlatter
(OPTIONAL STEP): Season chicken with salt and pepper
- 6 skinless chicken thighs, bone-in, skin on or off
- Salt and pepper to season
- 2 tablespoons olive oil (more if needed )
- 2 pounds | 1 kg baby potatoes, quartered
- 2 tablespoons minced garlic (or 8 cloves)
- 1 medium onion, roughly chopped
- 1 small yellow pepper (capsicum), deseeded and diced
- 1 small red pepper (capsicum), deseeded and diced
- 2 medium-sized carrot, peeled and sliced
- 14 oz | 410g can crushed tomatoes
- 1 14 oz | 400g bottle tomato passata (tomato sauce or puree for US readers)*
- 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped parsley
- 1 teaspoon each dried basil and oregano
- 1 cube bullion (beef), crushed
- 1 teaspoon salt (adjust to your taste)
- pepper (adjust to your taste)
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup sliced mushrooms
- 1/2 cup pitted black olives
Dark Chocolate Mousse
By dhoffmanlatter
melt dark chocolate, let cool beat whites with salt and cream of tartar till very firm beat yolks, sugar, and bot
- 14 oz dark chocolate
- 6 oz butter, room temp
- pinch of salt
- 2 t cream of tartar
- 10 eggs, room temp- separate yolks and whites
- 4 oz powdered sugar
- 1 T vanilla extract
- 1 T coffee extract
Modern chicken potpie
By dhoffmanlatter
Heat oil and garlic together over low heat
- 1 tablespoon vegetable oil
- 1 garlic clove, peeled and smashed
- 6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
- 1 medium onion, chopped
- 8 ounces mushrooms, such as button or cremini, thickly sliced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and ground black pepper
- 1 pound boneless chicken thighs, cut into bite-size pieces
- 2 tablespoons butter
- 2 1/2 cups rich chicken stock
- 1/4 cup Marsala, Madeira or sherry
- 1 tablespoon sherry vinegar
- 2 tablespoons finely chopped parsley, more for garnish
- 1 9-inch pie crust, chilled, or 1 sheet puff pastry
- 1 egg, beaten with 1 tablespoon water
Elizabeth's Modern Spaghetti Caruso
By dhoffmanlatter
Cook the noodles in a large pot of water according to the package directions
- 8 ounces spaghetti noodles
- 2 boneless, skinless chicken-breast halves, defrosted if frozen
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 small onion (for about 1/4 cup chopped)
- 1 clove fresh garlic or 2 teaspoons bottled minced garlic
- 1 package (8 ounces) sliced fresh mushrooms
- 1/4 cup white wine or chicken broth
- 2 tablespoons fresh minced parsley leaves (or 1 tablespoon dried parsley flakes)
- Salt and pepper, to taste
- Parmesan cheese, to taste, for serving