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Recipes
Pavlovas w/Fresh Berries
By stancec44
Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue
- Meringue
- 1 1/4 cups sugar
- 6 large egg whites
- Pinch of cream of tartar
- 1/2 teaspoon kosher salt
- 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
- 3/4 cup chopped almonds, walnuts, or pistachios, and/or 3 tablespoons poppy seeds
- Assembly
- 1/4 cup sugar
- 36 ounces raspberries and/or blackberries (about 6 cups), divided
- 1 1/4 cups heavy cream
lamb meatballs with two sauces polpette di agnello e doppia crema
By stancec44
Cream is the "secret" ingredient that makes these lamb meatballs so tender
- 2 medium zucchini, cut crosswise into 1/4-inch-thick slices
- 4 tablespoons finely chopped shallot
- 1/2 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- Finely ground black pepper
- 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices
- 1/2 teaspoon curry powder
- 8 cups beef broth
- 1 2/3 pounds ground lamb
- 1 large egg white
- 1/4 cup plus 1 tablespoon heavy cream
Lao Sausage
By stancec44
3 pounds sausage, about 7 (6-inch) links
- 1 3/4 pounds boneless pork shoulder (or other 75% lean pork cut), diced into 1-inch cubes
- 13 ounces boneless pork loin, diced into 1-inch cubes
- 1/3 cup medium diced (1/2-inch) bacon
- 2 1/4 teaspoons fine sea salt, plus more as needed
- 1 tablespoon plus 3/4 teaspoon ice water
- 1 1/2 teaspoons finely chopped fresh mint
- 1 1/2 teaspoons finely chopped fresh basil
- 1 1/2 teaspoons minced lemongrass (from the bottom 3 inches of a stalk)
- 1 1/2 teaspoons finely chopped fresh cilantro
- 1 1/2 teaspoons peeled and minced galangal
- 1 1/2 teaspoons minced shallot
- 1 1/2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 3/4 teaspoon minced Makrut (kaffir) lime leaves
- 3/4 teaspoon minced Thai chile
- Freshly ground black pepper
- Hog casings (about 8 feet)
- Vegetable oil, for cooking
- Butter, for basting
Duck-Fat Chex® Mix
By stancec44
1. Preheat the oven to 250°
- 1/2 cup (4 ounces) rendered duck fat, melted
- 1 teaspoon Worcestershire sauce
- 2 teaspoons smoked salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 3 cups Corn Chex®
- 3 cups Rice Chex®
- 1 1/2 cups Wheat Chex®
- 1 cup small pretzels
- 3 fresh thyme sprigs
Brown Butter Pumpkin Layer Cake
By stancec44
A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spect...
- TIP:
- For the purée
- 2 tsp. vegetable oil
- 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
- You can substitute canned pumpkin purée for homemade, if you like.
- For the cake
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. table salt
- 1/4 tsp. ground cloves
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/3 cup buttermilk
- For the topping
- 1-1/2 Tbs. unsalted butter
- 2/3 cup pecans
- 1/2 cup unsalted, raw, hulled pepitas
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. table salt
- 1-1/2 Tbs. chopped crystallized ginger
- For the frosting
- 4 oz. (1/2 cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 cup firmly packed light brown sugar
- 5 oz. (1-1/4 cups) confectioners’ sugar
Steamed hard boiled or soft boiled Eggs (Try This)
By stancec44
Most of us already know how to hard-boil eggs
- Eggs
- Water
- Steamer Basket
Apple Cider Caramels
By stancec44
Apple pie meets caramel in these soft, chewy candies
- 2 cups (1 pint) heavy cream or whipping cream
- 1 cup light corn syrup
- 2 cups sugar
- 3/8 cup (6 tablespoons) butter, salted or unsalted
- 1/2 cup boiled cider
- 1/2 teaspoon salt
- 1 teaspoon Apple Pie Spice*
- *No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice
Causa I
By stancec44
Serve with Salsa Golf (in Sauces)
- 2.2 lb. potatoes, peeled & cut into chunks
- 1 lemon, juiced
- 7 oz. canned tuna
- 2 very ripe Avocado
- 4 tomatoes, sliced
- Salt & peppers
Orecchiette With Squash, Chiles, And Hazelnuts
By stancec44
There are two hits of chile in this dish
- 12 oz. fresh orecchiette (see Fresh Pasta) or other fresh or dried small pasta
- Kosher salt
- 2 Tbsp. olive oil
- 1/2 small butternut squash, peeled, cut into 1/2” pieces (about 2 cups)
- 2 garlic cloves, thinly sliced
- 1/2 tsp. crushed red pepper flakes, divided
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 Tbsp. fresh lemon juice
- 1/4 cup grated Parmesan plus more for serving
- 1/4 cup blanched hazelnuts
- 4 Tbsp. torn fresh mint leaves, divided
- Freshly ground black pepper
Dungeness Crab and Heirloom Bean Brandade
By stancec44
Brandade is a salt cod puree from Provence
- 1 cup dried white heirloom beans (such as marrow beans) or Great Northern beans
- 1 celery stalk, cut in half crosswise, plus 1/4 cup finely chopped celery
- 1 carrot, peeled
- 1 small onion, halved
- 1 teaspoon coarse kosher salt
- 8 ounces Dungeness crabmeat, picked over
- 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons (1/4 stick) butter
- 1/2 cup finely chopped shallots
- 3 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 4 ounces Crescenza cheese or cream cheese (about 1/2 cup)
- 4 tablespoons chopped fresh Italian parsley, divided
- Toasted baguette slices