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Recipes
Donabe Ginger Rice w/Beef, Shitake Mushrooms, Carrot, Scallions & Snap Peas
By stancec44
This simple rice dish is a real crowd pleaser! If you don’t feel like prepping all the vegetables, Tim’s wife C...
- 1 1/2 cups short grain sushi rice
- 1 1/2 cups water
- 1 teaspoon + 1 tablespoon olive oil
- 3/4 pound ground beef
- Salt and pepper to taste
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 shiitake mushrooms, thinly sliced
- 1 tablespoon of grated ginger
- 3 medium carrots, peeled and thinly sliced on the bias (about 1 1/2 cups)
- 1 1/2 cups snap peas, cut into 1/3-inch slices on the bias
- 1 cup thinly sliced scallions
- Smoked soy sauce and hot sauce, to finish
Wild Rice, Farro, and Tangerine Salad
By stancec44
Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then co...
- 4 sprigs thyme, divided
- 4 cups low-sodium vegetable broth, divided
- Kosher salt
- 1 cup wild rice
- 1 cup farro
- 4 tangerines or 2 oranges
- 1/4 cup vegetable oil
- Freshly ground black pepper
- 4 scallions, green parts only, thinly sliced
Devil's Food Cake Chocolate Ice Cream
By stancec44
If you don’t have crème de cacao, use vodka, bourbon or rum
- For the ice cream base
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt (use 1/8 teaspoon if substituting iodized salt)
- 1 cup whole milk
- For the chocolate paste
- 3/4 cup granulated sugar
- 1 cup Dutch-process cocoa powder, such as Cacao Barry Extra Brute
- 1/2 cup roughly chopped 72% dark chocolate
- 1 1/2 cups heavy cream
- 1 tablespoon vanilla extract
- 2 tablespoons crème de cacao* (see note above)
- DIRECTIONS
- Make the ice cream base
- Make the chocolate paste
- 2. In the same pot, whisk together the sugar and cocoa and then add the chopped chocolate and cream. Bring to a boil over medium heat, whisking constantly until the sugar has fully dissolved and the mixture is bubbling hot, 5 to 7 minutes.
- Make the ice cream
Blistered Edamame
By stancec44
Heat a large skillet, preferably cast-iron, over medium-high
- 2 tablespoons olive oil
- 1 10-oz. package frozen edamame (thawed and patted dry)
- 2 dried chiles de árbol
- 3 smashed unpeeled garlic cloves
- 1/2 teaspoon crushed red pepper flakes or gochugaru (Korean red pepper powder)
- 1 teaspoon flaky sea salt (such as Maldon)
- Lime wedges (for serving)
Ham, Gruyère & Honey-Mustard Palmiers
By stancec44
Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle
- 1 sheet (about 9 oz.) frozen puff pastry, thawed
- 2 Tbs. honey Dijon mustard
- 3 oz. (about 1 cup) shredded Gruyère
- 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
- 4 oz. very thinly sliced baked ham
Leite's Soft Pretzel Dough
By stancec44
If you’ve ever tasted real German soft pretzels, with a deep, dark, burnished skin showered with crunchy salt cry...
- 2 1/4 teaspoons (one 1/4-ounce) package active dry yeast
- 1/2 cup warm water, plus more as needed, [between 100° and 115°F (38° and 45°C)]
- 1 tablespoon barley malt syrup, or 1 tablespoon firmly packed dark brown sugar
- 3 1/4 cups (420 grams) unbleached bread flour, plus more as needed
- 1/2 cup pilsner-style beer, cold
- 2 tablespoons (1 ounce) unsalted butter, cubed, at room temperature, plus more for the bowl
- 2 teaspoons fine sea salt, such as fleur de sel or sel gris
- 1/4 cup baking soda
- 1 large egg yolk
- 1 tablespoon cold water
- Coarse sea salt, poppy seeds, sesame seeds, onion flakes, or whatever you desire
Steven's Lemon & Blackcurrant Drizzle Steamed Pudding
By stancec44
A classic lemon sponge with added glamour: as the pudding is cut open, swirls of blackcurrant sauce are revealed
- For the lemon sponge:
- Finely grated zest 5 medium unwaxed lemons
- 175g self-raising flour
- 175g unsalted butter, softened
- 175g golden caster sugar
- 1/2 teaspoon vanilla extract
- 3 medium eggs, at room temperature, beaten
- For the blackcurrant sauce:
- 200g fresh or frozen blackcurrants
- 100ml water
- 50g light brown muscovado sugar
- Finely grated zest 1 unwaxed lemon
- 4 tablespoons crème de cassis (blackcurrant liqueur)
- For the custard:
- 125ml whole milk
- 125ml double cream
- ½ teaspoon vanilla bean paste
- 3 medium egg yolks, at room temperature
- 3 tablespoons caster sugar
- You will also need:
- 1 litre pudding basin, well greased with butter
- Sheet of baking parchment, greased with butter
- Sheet of kitchen foil
- Kitchen string
- Electric whisk or food mixer
- Cooking syringe or meat injector
New York Style Pizza Dough-Overnight
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
The Sonny and the Coffee Flip
By stancec44
THE SONNY: Add the vodka, Kahlúa and milk to an Old Fashioned glass filled with ice and stir
- THE SONNY:
- 1 1/2 ounces vodka
- 3/4 ounce Kahlúa
- 3/4 ounce whole milk
- Ice
- Cocoa Puffs, to taste
- THE COFFEE FLIP:
- 1 1/3 ounces (2 tablespoons plus 2 1/2 teaspoons) bourbon
- 1 ounce espresso
- 1/2 ounce Demerara syrup (simple syrup made with equal parts Demerara sugar and water)
- 1 large egg
- 3 large ice cubes
Walnut Dacquoises w/Honey-Walnut Ice Cream-Passover
By stancec44
In these individual desserts, disks of meringue are flavored with a mix of walnuts and cinnamon and then used to sa...
- FOR THE ICE CREAM
- 3 ounces chopped walnuts (1 cup)
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1 quart vanilla ice cream or nondairy ice cream or sorbet, slightly softened
- FOR THE WALNUT MERINGUES
- 8 ounces chopped walnuts (2 1/2 cups)
- 2 cups confectioners' sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon coarse salt
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- FOR THE APPLES
- 1/2 cup honey
- 1/2 stick (4 tablespoons) unsalted butter or nondairy margarine
- 1/4 teaspoon coarse salt
- 3 Fuji apples, peeled, quartered, cored, and cut into 1/8-inch-thick slices