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Recipes
Pesto
By stancec44
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
warm farro with winter vegetables
By stancec44
Using a sharp vegetable peeler, peel 2 (1-inch wide) strips of zest from orange
- 1 orange
- Coarse sea salt
- 6 ounces lacinato kale (also called Tuscan kale), stems and center ribs discarded
- 1 cup farro
- 1/2 pound Brussels sprouts
- 4 tablespoons plus 1 teaspoon extra-virgin olive oil
- 5 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)
- 1 1/2 celery ribs, cut into 1-inch matchsticks
- 1 1/2 cups cubed (about 1/2-inch), peeled butternut squash (from a 1 1/4-pound squash)
- 1/2 slice bacon (optional)
- Freshly ground black pepper
- SPECIAL EQUIPMENT: a pasta pot with a deep perforated colander-steamer insert or a metal steamer
Frozen Mexican Hot Chocolate
By stancec44
In a large bowl, whisk all of the ingredients until smooth
- 2 1/4 cups water
- 1 1/2 cups reposado tequila
- 1 1/2 cups Pacific all-natural hazelnut chocolate beverage
- 1/2 cup Grand Marnier
- 2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- Pinch cayenne pepper
My Mother's Chicken Escarole
By stancec44
This recipe for chicken escarole soup comes courtesy of Joan Nathan
- 6 whole chicken leg-thigh quarters
- 2 stalks celery, sliced into 2-inch pieces
- 2 whole carrots, coarsely chopped
- 1 large onion, quartered
- 1 parsnip, coarsely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Coarse salt and freshly ground black pepper
- 1 pound escarole, chopped
Beer Cheese Spread
By stancec44
1. In a food processor fitted with a coarse shredder attachment, grate the cheddar cheese
- 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
- 1 large garlic clove, smashed
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, plus more to taste
- 3/4 cup Hefeweizen wheat beer
- Assorted crackers, for serving
- Pretzel sticks, for serving
M-80 Rock Shrimp
By stancec44
1. Make the M-80 sauce: In a small bowl, whisk together the cornstarch and water
- M-80 Sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 1 tablespoon sambal chile paste
- 1/2 cup freshly squeezed orange juice
- 1 serrano chile, finely chopped
- 2 cloves garlic, finely chopped (about 1 tablespoon)
- One two-inch piece fresh ginger, scraped/peeled and finely chopped (about 2 tablespoons)
- Slaw
- 1/2 head green cabbage, thinly sliced (about 1 1/2 cups)
- 1/2 head red cabbage, thinly sliced (about 1 1/2 cups)
- 1/2 medium carrot, thinly sliced into 2-inch pieces
- 1/2 medium red pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 Serrano chile, thinly sliced
- 5 basil leaves, thinly sliced
- Shrimp
- Vegetable oil
- 1/2 pound rock shrimp (or substitute 16-20 count shrimp cut into small cubes
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- Black and white sesame seeds
- 1 tablespoon green onions, thinly sliced
- Cilantro leaves
Individual Seven-Layer Dips
By stancec44
These Individual Seven-Layer Dips are individually portioned Mexican appetizer dips perfect for parties, BBQs, potl...
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 cup guacamole or make homemade guacamole
- 1 (8 ounce) container sour cream
- 1 cup chunky salsa or pico de gallo; or make homemade pico de Gallo
- 1 cup shredded cheddar or Mexican blend cheese
- 2 Roma tomatoes (, diced)
- 1/2 bunch of green onions (, sliced)
- 1 (2.25 ounce) can of sliced olives, drained
- 8 (9 ounce) plastic tumblers (or glass if you want fancy)
- tortilla chips
Darkest Chocolate Cake w/Red Wine Glaze
By stancec44
Do Ahead: Cake can be made and glazed 2 days ahead
- Cake
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 oz. bittersweet chocolate (at least 70% cacao), chopped
- 1 cup sugar
- 4 large eggs
- 3/4 teaspoon kosher salt
- Glaze And Assembly
- 8 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir
Lemon & Strawberry Roulade
By stancec44
Tips/Techniques This recipe makes twice as much lemon curd as you need, but you can store the rest in a sterilized ...
- For the roulade
- 4 4 4 medium free-range eggs
- 120 120g 1/4oz) (4 1/4oz) caster sugar
- 100 100g 1/2oz) (3 1/2oz) plain flour, sifted
- 20 20g 20g (3/4oz) unsalted butter, melted, plus extra for greasing
- For the filling
- 190 190g 1/2oz) (6 1/2oz) caster sugar
- 4 4 4 unwaxed lemons, finely grated zest and juice
- 130 130g 2/3oz) (4 2/3oz) unsalted butter
- 1-2 1-2 1-2 tbsp cornflour
- 3 3 1 large free-range eggs and 1 large free-range yolk, beaten
- For the cream
- 600 600ml 600ml (20fl oz) double cream
- 30 30g 30g (1oz) icing sugar, plus extra for dusting
- To serve
- 150 150g/5 1/2oz 3 strawberries, 3 reserved for decoration, rest sliced
- 50 50g 3/4oz) (1 3/4oz) white chocolate, chilled and grated
- 50 50g 3/4oz) to 3/4oz) shelled pistachios, pulsed in a food processor to fine crumbs
Cocoa Brownies
By stancec44
Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 i...
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
- 1 1/4 cups sugar
- 3/4 cup Scharffen Berger natural unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup all-purpose flour