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Recipes
Potato Chip Toffee Chocolate Chip Cookies
By stancec44
These cookies may sound a touch wacky but they’re perfect for when you don’t know exactly what you’re craving...
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 12 tablespoons butter (6 oz), melted
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup crushed salted plain potato chips
- 1/2 cup toffee pieces (such as Heath® bars)
Lemon and Coriander Marinated Olives
By stancec44
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives
- 1 pound cracked green olives, not pitted
- 1 ⁄3 cup extra-virgin olive oil
- 1 ⁄4 cup fresh lemon juice
- 2 tablespoon whole cracked coriander seeds
- 4 garlic cloves, bruised
- 3 fresh or dried bay leaves
- 1 lemon
Simple Bread from Skyterra
By stancec44
Mix ingredients and knead
- Equal portions of self-rising flour and greek yogurt.
- Seasonings & toppings of choice.
Deep-Fried Puffy Bread
By stancec44
In appearance, poori looks very much like phulka, the puffy bread baked over flame, except that poori has a beautif...
- 1 cup chapati flour plus 1/2 cup all-purpose flour; or 3/4 cup whole wheat flour plus 3/4 cup all-purpose flour (all measured by scooping flour with measuring cups and leveling off with a spatula or knife)
- 1/4 teaspoon Kosher salt
- 2 tablespoons, plus 1 teaspoon light vegetable oil
- 1/2 cup warm water (90°-100°F)
- 1/2 cup flour for dusting
- Peanut or corn oil enough to fill a fryer to a depth of 3 inches
roman-style veal saltimbocca
By stancec44
Quick to make
- 6 veal cutlets (about 2 1/2 ounces each), cut in half crosswise
- 6 thin slices prosciutto, cut in half crosswise
- 12 large fresh sage leaves
- Fine sea salt
- 3 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons dry white wine
How to Brine A Fresh Ham
By stancec44
Brining ham marinates the pork and creates crowd-pleasing flavorful meat
- Fresh Ham (ask Leland which is the best to use)
- Kosher Salt
- Sugar
- Pepper
- Brown Sugar or Molasses
- (See Notes below instructions)
Poulet Basquaise (with Current Couscous - or not)
By stancec44
This excellent Basque-style chicken from Shawn Gawle, chef at Les Clos wine bar in San Francisco, also includes str...
- CHICKEN
- 2 tablespoons canola oil
- 6 whole chicken legs, separated into thighs and drumsticks
- Kosher salt
- Pepper
- 1 small red onion, minced
- 1 poblano chile, chopped
- 1 red bell pepper, chopped
- 1 pound tomatoes, chopped
- 1 teaspoon pimentón de la Vera
- 1/2 cup dry white wine
- 2 tablespoons sherry vinegar
- 3 thyme sprigs
- 2 bay leaves
- COUSCOUS
- 1 cup dry white wine
- 6 tablespoons extra-virgin olive oil
- Small pinch of saffron threads
- 2 1/2 cups couscous (about 14 ounces)
- 1/2 cup dried currants
- 1/4 cup minced red onion
- 1 teaspoon kosher salt
Lemon Curd
By stancec44
From Brave Tart
- 8 ounces lemon juice
- 8 ounces egg yolk (from about 7-10 eggs)
- 8 ounces sugar
- 1 1/2 Tbsp lemon zest
- a hearty pinch of kosher salt
Cornmeal Biscuits w/Chorizo Gravy & Scallions
By stancec44
Biscuits Preheat oven to 425°
- Biscuits
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 3/4 cup buttermilk
- Gravy And Assembly
- 1 tablespoon vegetable oil
- 1 pound fresh chorizo, casings removed
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Kosher salt, freshly ground pepper
- Hot sauce
- 1 avocado, sliced
- 4 scallions, thinly sliced
- 2 radishes, thinly sliced
- 1/2 cup cilantro leaves with tender stems
- 1/2 cup Cotija cheese or queso fresco (optional)
Filo Tartlets with Asian Beef Salad
By stancec44
Seed the chilis for the garnish, if you prefer
- 8 oz. beef filet steak, 1" thick
- 1 Tbsp. light soy sauce
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 1/4 tsp. sugar
- 1 c. cilantro leaves
- 1 c. mint leaves, plus extra for garnish
- 1/4 red bell pepper, finely dices
- 1 tomato, seed and diced
- 1 tsp sesame seeds
- 1 tsp. grated lime zest
- 20 filo tartlets (see pg. 166-167 in Hors d'Oeuvres for tartlet recipe)
- 1 sliced red chili to garnish