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Recipes
Chanakhi (Georgian Lamb Stew with Eggplant and Potatoes)
By stancec44
This hearty stew is traditionally baked and served in individual clay pots called chanakhi, which is where the dish...
- 2 lbs. lamb stew meat (like boneless lamb shoulder), cut into bite-size (1 in.) chunks
- 1 1/2 tsp. kosher salt, plus more for salting the eggplant
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 4 Tbsp. vegetable oil or butter, divided
- 2 medium onions, cut in half and sliced into 1/2-inch wide strips
- 10 cloves garlic, minced
- 1 14.5 oz. can diced tomatoes
- 1 1/2 Tbsp. red wine vinegar
- 3 medium Yukon Gold potatoes, quartered and cut into 1/2-in.-thick wedges. (No need to peel.)
- 1 medium globe eggplant or 4 narrow Japanese eggplants (about 1 1/2 pounds), stemmed, quartered lengthwise (or cut into eighths if your eggplant is large), and sliced into 1/2-in.-thick wedges
- 2 medium bell peppers, any color, stemmed, seeded and cut into 1-in. pieces
- 1 1/2 cups each fresh basil, cilantro, and flat-leaf parsley leaves, coarsely chopped. (At my grocery store, this is one full bunch of each herb. If some stems get in there, it’s no big deal.)
- 3 medium ripe tomatoes, diced
California Cheesecake
By stancec44
Can be made 2 days ahead - should be in fridge overnight anyway
- Topping:
- Crust
- 2 c. flour
- 1/2 c. sugar
- 3 hard cooked egg yolks
- 1 tsp. minced orange peel
- 1 tsp. minced lemon peel
- 3/4 c. (1 1/2 sticks) well-chilled unsalted butter, cut into pieces
- 1/4 c. (1/2 stick) well-chilled unsalted margarine, cut into pieces
- Filling
- 5 8 oz. packages cream cheese, room temperature
- 1 1/3 c. sugar
- 3 Tbsp. flour
- 5 lg. eggs, room temp.
- 2 lg. egg yolks, room temp.
- 1/4 c. whipping cream
- 2 tsp. fresh lemon juice
- 1 tsp. minced orange peel
- 1 tsp. minced lemon peel
- 1/2 tsp. vanilla
- 1/2 c. apricot jam, melted and strained
- 1 pint fresh strawberries, hulled
- 1 pint fresh strawberries, hulled and halved lengthwise
- 16 oz. canned mandarin orange segments in light syrup, drained
- 2 kiwis, peeled & cut into 1/4" rounds
Light & Crispy Waffles
By stancec44
When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and c...
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 6 tablespoons vegetable oil
- 1/4 cup whole milk
- 1 large egg, separated
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
- Pure maple syrup, for serving
Hush Puppies w/Green Tomato Jam (Finger Food)
By stancec44
At Trummer's on Main in Clifton, Virginia, Clayton Miller makes a highly seasoned, Indian-inflected tomato jam with...
- 1 tablespoon baking powder
- 1 cup milk
- 3 tablespoons sugar
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter, melted, or 1 tablespoon melted butter plus 2 tablespoons melted bacon fat
- 1 large egg, lightly beaten
- 1 tablespoon kosher salt
- JAM
- 1/4 cup sugar
- 1 garlic clove, very finely chopped
- 1 1/2 teaspoons ground cumin
- 1/2 cup honey
- Salt
- 2 pounds Green Zebra tomatoes, cut into 1/2-inch dice
- 1/4 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- Vegetable oil, for frying
- One 1-inch cinnamon stick
- 1 tablespoon finely grated fresh ginger
Slow-Roasted Pork Shoulder With Mustard And Sage
By stancec44
Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side
- 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.)
- Kosher salt and freshly ground black pepper
- 1/2 cup Dijon mustard
- 1/4 cup finely chopped fresh sage
- 2 tablespoons finely chopped fresh marjoram
- 4 cloves garlic finely chopped
Polenta Fries w/Spicy Garlic Dipping Sauce
By stancec44
For the dipping sauce: Preheat oven to 400°
- For the Dipping Sauce
- 1 large head of garlic
- 4 tsp. dijon mustard
- 1 tbsp. fresh lemon juice
- 1 tbsp. fresh lime juice
- 2 tsp. red wine vinegar
- 1 tsp. chopped chipotle chiles in adobo
- 1 ⁄2 tsp. worcestershire sauce
- 1 ⁄2 tsp. ground cumin
- 6 anchovy filets, rinsed
- 4 dashes Tabasco sauce
- 1 egg yolk
- 1 ⁄3 cup canola oil
- 1 ⁄3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- For the Polenta Fries
- 4 cups vegetable stock
- Salt
- 2 cups coarse cornmeal
- 1 cup finely shredded asiago cheese
- 8 tbsp. butter (1 stick), cubed
- Canola oil
Spiced Carrot-Pine Nut Soup
By stancec44
For the best results, use organic carrots
- 10 c. lower salt chick or vegetable broth; more as needed
- 3 lbs. organic carrots, peeled and coarsely chopped (about 7 1/2 c.)
- 2 dried bay leaves
- 2 oz. (4 Tb.) unsalted butter
- 2/3 c. finely chopped shallots (from about 2 medium)
- 2 tsp. yellow mustard seeds
- 1 tsp. coriander seeds
- 2 Tbs. Madeira
- 1 Tbs. finely chopped garlic
- 3/4 c. toasted pine nuts
- Kosher salt & fresh ground pepper
- 1/4 c. plain Greek yogurt
- 3 Tbs. lemon juice
Salt Block Gravlax
By stancec44
1. In a small bowl, combine the brown sugar, white pepper, coriander seeds and ground mustard
- 1/4 cup light brown sugar
- 2 teaspoons finely ground white pepper
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon ground mustard powder
- One 1-pound well-marbled salmon fillet (with skin), pin bones removed
- 1 bunch fresh dill
- Two 6-by-9-by-2-inch blocks Himalayan pink salt (or substitute) or order from http://www.atthemeadow.com/sh
Lamb Pide
By stancec44
From Soframiz
- Filling:
- Spicy Lamb Pide (serves 6). (Yeah, right.)
- 1 tsp. active dry yeast
- 1 Tbsp. honey
- 1 & 1/2 c. all purpose flour
- 3/4 tsp. kosher salt
- 2 Tbsp. olive oil
- 12 oz. ground lamb
- 1 small onion, minced
- 2 tsp. Baharat Spice
- 1 tsp. dried spearmint (I don’t use)
- 1 Tbsp. Maras pepper (try & find in Mid East stores - if not, use a little less red pepper flakes)
- 2 Tbsp. tomato paste
- 2 tsp. Turkish red pepper paste
- 1 clove garlic, finely chopped
- 1 1/2 Tbsp. pomegranate molasses
- 1/4 c. finely chopped green onion, green part only
- 3/4 c. grated kasseri cheese (I used mizthrah if you can’t find kasseri, or gruyere is also a good substitute)
- 1/4 stick unsalted butter, melted
Guinness Affogato
By stancec44
The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so
- 3 scoops vanilla ice cream
- 1 ounce hot espresso
- 4 ounces Guinness stout