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Recipes
Ice Cream Truffle
By stancec44
See Tasting Table Summer Guide 2013 for photo (downloaded)
- 1/2 lb. chocolate
- 2 Tbsp. oil (coconut works best, but any kind works, from olive to walnut)
- Ice Cream of choice
Italian Sausage Meatball Hero Sandwiches
By stancec44
Preheat oven to 400°F. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in ...
- 1 pound spicy or sweet Italian sausages, casings removed
- 1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
- 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- 1/3 cup chopped fresh Italian parsley, divided
- 1/3 cup chopped fresh basil, divided
- 4 5- to 6-inch-long pieces French baguette, split horizontally
- 1 cup (packed) coarsely grated whole-milk mozzarella cheese
Feuilletine
By stancec44
I have no idea who invented feuilletine or when, its history evolved en francais
- 4 1/2 ounces unsalted butter, room temperature
- 4 ounces brown sugar
- 1 Tablespoon baking soda
- 6 ounces molasses
- optional: vanilla bean, a teaspoon of your favorite spice or extract, orange zest, etc
- 1 egg
- 13 ounces flour, sifted (see note below for GF substitution)
- 2 ounces milk
Leite's Pecan Pie Bread Pudding
By stancec44
This recipe isn’t difficult
- Special equipment: 8 6-oz ramekins
- For the bourbon vanilla ice cream
- 1 1/3 cups heavy cream
- 1 1/3 cups whole milk
- 2/3 cup granulated sugar
- 3 large egg yolks
- 1 vanilla bean, split, seeds scraped out
- 1 tablespoon bourbon
- For the brown sugar crumble
- 1 cup finely chopped pecans
- 3 cups packed dark brown sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- For the pecan pie bread pudding
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 6 tablespoons dark corn syrup
- 12 (1-inch-thick) slices white bread or brioche or challah
- Unsalted butter, for the ramekins or baking dish
- For the pecan caramel
- 1 cup finely chopped pecans
- 1 1/2 cups packed dark brown sugar
- 1 1/2 cups dark corn syrup
- 5 tablespoons (2 1/2 ounces) unsalted butter, cut into tablespoon-size pieces
Lucia's Breakfast Cake
By stancec44
Preheat oven to 350F. Butter bottom of 9” springform pan
- 3 c. flour
- 1-1/4 c. sugar
- 1/2 tsp. salt
- 1 c. butter, chilled, unsalted & cut in 1/2" pieces
- 6 lg. egg yolks
- 1 tsp. vanilla extract
- 1 lg. egg, beaten to blend (for glaze)
Southern-Style Pickled Shrimp (24 hours)
By stancec44
In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabas...
- 1 Vidalia or sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 3/4 cup cider vinegar
- 1/2 cup canola oil
- 1/4 cup capers with their juices
- 3/4 teaspoon celery seeds
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- Splash of Tabasco sauce, to taste
- 1 1/2 pounds (41/50 count) peeled and cooked shrimp
Cake Pan Cake
By stancec44
Over the years, Cake Pan Cake has been one of King Arthur Flour's most requested recipes
- CAKE
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
- 7 ounces sugar
- 3/4 ounce Dutch-process cocoa or natural cocoa, or Triple Cocoa Blend
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract, gluten-free if necessary
- 1/2 ounce vinegar, cider or white
- 2 5/8 ounces vegetable oil
- 8 ounces cold water
- ICING
- 9 ounces semisweet chocolate chips
- 4 ounces half & half
Paella-Vegetarian
By stancec44
The cast iron skillet comes in handy for these all-in-one type dishes — everything is assembled, cooked, and serv...
- 1 cup short-grain brown rice (See Recipe Note)
- Hefty pinch saffron (about 8 strands)
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3/4 cup crushed tomatoes, fresh or canned
- 2 tablespoons tomato paste
- 1/2 tablespoon hot paprika
- 1 cup green beans, trimmed and halved
- 3 artichoke hearts, sliced (fresh, frozen, or canned)
- 1 cup cooked chickpeas
- 1/4 cup peas, fresh or frozen
- 1/4 cup chopped parsley, for garnish (optional)
- Salt and pepper
- Recipe Notes
- Paella with Traditional White Rice: If you'd prefer, use a traditional short-grain white rice for this dish, like Bomba or Valencia. If using white rice, there's no need to par-boil and you only need 3 cups of broth.
Wilted Kale and Roasted-Potato Winter Salad
By stancec44
Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness
- 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1/3 cup olive oil
- 4 garlic cloves (3 thinly sliced and 1 minced)
- 1/3 cup grated Parmigiano-Reggiano
- 1/4 cup well-stirred tahini
- 2 tablespoons water
- 3 tablespoons fresh lemon juice
- 3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
- Accompaniment: lemon wedges
Spiced Hubbard-Squash Bisque
By stancec44
Nantucket's new Brick Bistro just shuttered its doors for the season (although it will reopen for Thanksgiving Nove...
- Bisque
- 2 sticks unsalted butter
- One 5-pound Hubbard squash--cleaned, patted dry, seeds removed and coarsely chopped
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- White pepper
- 1 medium yellow onion, chopped
- 3 cloves of garlic, smashed
- 2 sprigs fresh thyme
- 1/2 cup of cognac
- 2 cups two-percent milk
- 2 tablespoons ground cinnamon
- 2 tablespoons ground nutmeg
- 1 teaspoon ground cloves
- 8 cups vegetable stock
- Nutmeg Crème Fraîche
- 1 cup crème fraîche
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh chives, finely chopped
- Kosher salt
- White pepper