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Recipes
Sriracha Marinade
By stancec44
Marinate pork shoulder, or chicken
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1 tablespoon Sriracha
- 1 tablespoon pomegranate molasses
- 2 star anise pods
- 1 1" piece ginger, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/3 cup chopped cilantro stems
- ingredient tip
- Pomegranate molasses is available at better supermarkets, at Middle Eastern markets, and at kalustyans.com.
Salty Chocolate Chunk Cookies
By stancec44
Finishing your cookies with a delicate, flaky salt like Maldon brings out the chocolate flavor and tempers the swee...
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Maldon or other flaky sea salt
Stefan (Sticky Stuff)
By stancec44
Rita's recipe
- Additions (opt):
- 1/2 c. oil
- 1 c. sugar
- 2 eggs
- 2 tsp. baking powder
- 2 1/2 c. flour
- 3 Tbsp. poppy seeds
- cinnamon sugar
- walnuts
- coconut
- raisins
- honey
Kung Pao Fish With Dried Chilies and Sichuan Peppercorns
By stancec44
For the Marinade and Fish: Place fish in a large bowl
- For the Marinade and Fish:
- 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon soy sauce
- 1/4 teaspoon ground white pepper
- 2 tablespoons cornstarch
- For the Sauce:
- 1 tablespoon doubanjiang (see note above)
- 2 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
- For the Stir-Fry:
- 2 cups plus 1 tablespoon peanut or vegetable oil, divided
- 4 scallions, cut into 1-inch pieces on the bias
- 10 to 15 hot Chinese dry chili peppers, halved
- 4 medium cloves garlic, finely minced
- 2 teaspoons Sichuan peppercorn
- 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts
New York-Style Pizza Dough
By stancec44
You'll find this dough to be a little wetter and tackier to work with than some of the others in the book
- 1 package (2 1/2 teaspoons active dry yeast
- 1 cup lukewarm water (90 F to 100 F)
- 1 1/4 cups ice-cold water
- 1 teaspoon sugar
- 1 tablespoon table salt or 1 1/2 tablespoons kosher salt
- 2 tablespoons olive oil
- 5 1/4 to 5 1/2 cups unbleached bread flour, plus more for dusting
Oven-dried Root & Fruit Chips
By stancec44
These are very pretty and you can use them as a party snack or as a garnish
- 1 small sweet potato, unpeeled
- 1 small beet, unpeeled
- 1 small parsnip, unpeeled
- 1 apple, unpeeled
- 1 pear, unpeeled
- 2 tsp. salt
- Smoked sweet paprika, opt.
Rum Whipped Cream Topping
By stancec44
Used on High Altitude Rum Cake, along with macerated blueberries
- 1 c. heavy whipping cream
- 3 TB sugar
- 1/2 tsp vanilla
- 1 TB dark rum
Chocolate-Covered Caramel-Filled Shortbread Cookies (A.K.A. Homemade Twix)
By stancec44
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement
- For the Shortbread Cookies:
- 2.5 ounces (1/2 cup) steel-cut oats
- 7.5 ounces (1 1/2 cups) all-purpose flour
- 1.5 ounces (1/4 cup) cornstarch
- 3 ounces (2/3 cup) confectioner’s sugar
- 1/2 teaspoon salt
- 7 ounces (14 tablespoons) unsalted butter, cut into tablespoon-sized pats
- For the Caramel Filling:
- 6 ounces (about 3/4 cup) sweetened condensed milk
- 3 ounces (6 tablespoons) unsalted butter
- 4 ounces (about 1/2 cup) white granulated sugar
- 4 ounces (about 1/2 cup) dark brown sugar
- 4 ounces (about 1/2 cup) corn syrup
- 1/4 teaspoon salt
- 2 ounces (about 1/4 cup) water
- 1/2 teaspoon vanilla extract
- For the Chocolate Coating:
- 24 ounces bittersweet chocolate disks, chips, or roughly smashed bars
- Coarse sea salt such as Maldon
Flaky Apple Tart (Apple Croustade)
By stancec44
Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart
- 10 tbsp. unsalted butter, plus more for greasing
- 1 ⁄2 cup plus 4 tsp. granulated sugar
- 1 ⁄4 tsp. kosher salt
- 6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into wedges
- 1 ⁄3 cup Armagnac or another brandy
- 7 sheets phyllo dough, defrosted if frozen
Sausage & Braciole Sauce (for pasta)
By stancec44
Ask anybody’s nonna: Making Sunday sauce is not an exact science
- 2 cups fresh breadcrumbs
- ½ cup finely grated Pecorino
- ⅓ cup finely chopped fresh flat-leaf parsley
- 1½ teaspoons crushed red pepper flakes
- ¼ teaspoon hot smoked Spanish paprika
- 7 garlic cloves, finely chopped, divided
- 4 tablespoons olive oil, divided
- 2 pounds beef top round, thinly sliced by a butcher for braciole
- Kosher salt and freshly ground black pepper
- 2 pounds hot or sweet Italian sausage, halved crosswise
- 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs
- 1 large onion, finely chopped
- 2 anchovy fillets packed in oil, drained
- ¼ cup tomato paste
- 2 28-ounce cans crushed tomatoes
- 2 28-ounce cans whole peeled tomatoes
- 1½ pounds large tubular pasta (such as rigatoni or tortiglioni)