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Recipes
Smoked Salmon Cake
By stancec44
My notes: just use 1 Tbsp
- 3 8-oz. packages cream cheese, softened
- 1/2 c. finely chopped red onion
- 2 Tbsp. cappers, drained and chopped
- 2 Tbsp. fresh dill, finely chopped, plus more for garnish
- 1 tsp. freshly squeezed lemon juice
- Coarse salt & freshly ground black pepper
- 2 loaves pumpernickel bread, cut into 16 half-inch slices with crusts (I use cocktail rye bread from Safeway deli section)
- 1 lb. smoked salmon, thinly sliced
- 1 1/2 seedless cucumbers, thinly sliced into 1//8" slices, plus more for decorating (so get 2)
- 1/2 c. creme fraiche
- 2 1/2 oz. salmon roe (I omit)
- 1 oz. black caviar (ditto)
- Lemon wedges (or slices bent) for garnish
Biscotti-Cranberry Pistachio White Chocolate
By stancec44
Preheat oven to 350. Line heavy large baking sheet w/parchment paper
- 2 1/2 c. all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. (1 stick) unsalted butter, room temp.
- 2 lg. eggs
- 1/2 tsp. almond extract
- 1 1/2 c. dried cranberries (about 6 oz.)
- Pistachios (how ever many you want)
- 1 egg white
- 6 oz. good quality white chocolate chopped or white chocolate chips
Taqueria Guacamole
By stancec44
Smooth Guacamole
- 2 large ripe avocados, halved, pitted, peeled, chopped
- 2 tablespoons fresh lime juice
- Kosher salt
- 2 tablespoons chopped fresh cilantro
Bouchon Apple Pie/Tart & Pate Sucree & Apple Butter
By stancec44
Classic apple pie gets an upgrade at Las Vegas' Bouchon Bakery, where pastry chef Scott Wheatfill tops a sweet crus...
- Apple Butter:
- For the Filling
- 5 tbsp. confectioners' sugar
- 5 tbsp. unsalted butter
- 1 ⁄2 tsp. vanilla extract
- 1 ⁄4 tsp. almond extract
- 1 ⁄4 tsp. dark rum
- 1 egg
- 5 tbsp. almond flour
- 2 tbsp. all-purpose flour
- 1 3⁄4 cups granulated sugar
- 1 ⁄2 cup unsweetened apple cider
- 3 tbsp. unsalted butter
- 4 large semisweet apples, such as Fuji, cored, and cut into 8 wedges each
- For the Topping and Baking
- 1 ⁄3 cup all-purpose flour
- 1 ⁄3 cup almond flour
- 5 tbsp. granulated sugar
- 4 tbsp. unsalted butter, cubed and chilled
- 1 ⁄2 tsp. kosher salt
- Bouchon's Pâte Sucrée (instructions below)
- 8 tbsp. unsalted butter, cubed and chilled
- 3 1⁄2 tbsp. confectioners' sugar
- 1 egg, beaten, 1 1/2 tbsp. measured out for use
- 1 ⁄4 tsp. vanilla extract
- 1 cup all-purpose flour, plus more for dusting
- 1 ⁄4 cup almond flour
- 1 ⁄2 cup Bouchon's Apple Butter, or substitute store-bought (Instructions below)
- 18 semisweet apples, such as Fuji, peeled, quartered, and seeded
- 6 tbsp. unsweetened apple cider
- Confectioners' sugar and ground cinnamon, for dusting
Homemade Yogurt
By stancec44
We've been making our own yogurt for about a month now and we don't think we'll ever go back
- 1/2 gallon milk - whole or 2% are best, but skim can also be used
- 1/2 cup commercial yogurt - be sure that the yogurt contains active cultures
- Equipment
- a sauce pan or dutch oven with a lid - large enough to hold 1/2 gallon of milk with a few inches of head room
- spatula
- thermometer - a candy thermometer that clips on the side of the pan is best, but an instant read thermometer is also fine
- small bowl
- whisk
- an incubator - this can be anything from the dutch oven used to heat the milk to a commercial yogurt machine (more on this in Step 4 below)
Doriyaki
By stancec44
It's a traditional sweet made with pancakes with anko (sweet bean paste) filling
- 2 large or 3 small eggs
- 2/3 cup sugar
- 1/2 tsp baking soda
- 3 Tbsp water
- 1 cup all purpose flour, sifted
- 3/4 lb anko (sweet azuki bean paste)
- vegetable oil for frying
Alu Lachche (Potato Straws)
By stancec44
Mix together the salt and spices
- 4 lg. potatoes (Bella and I used 6, and did a recipe & a half, so that gives you an idea of how much 4 might make)
- ice-cold water
- oil for frying
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground garam masala (you can make your own - lots of recipes on-line)
Hummus w/Tahini & Chickpeas
By stancec44
Michael Solomonov makes his signature hummus at Zahav with an unusually generous amount of tahini—something that ...
- CHICKPEAS
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced Spanish onion
- 4 garlic cloves, thinly sliced
- 1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise
- One 14-ounce can chickpeas, rinsed and drained
- 2 tablespoons Aleppo pepper (see Note)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground caraway
- 1/2 teaspoon ground coriander
- Kosher salt
- HUMMUS
- 1/4 cup fresh lemon juice
- 4 garlic cloves
- Two 14-ounce cans chickpeas, rinsed and drained
- 1/2 cup tahini
- 1 tablespoon ground cumin
- Kosher salt
- 2 tablespoons chopped parsley
- Lemon wedges and warm pita bread, for serving
Salmon Bowl w/Farro, Black Beans and Tahini Dressing
By stancec44
Presenting the most delicious way to glow from the inside out (thanks to all the omega-3s in the salmon)
- 2 tablespoons tahini
- Zest and juice of 1 lemon
- 1/2 teaspoon turmeric, divided
- 1/4 teaspoon garlic powder
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup farro
- 1/2 cup cooked black beans
- 1/2 teaspoon cumin
- 6 ounces salmon
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon coriander
- 4 Boston lettuce leaves
- 1/2 avocado, thinly sliced
- 2 scallions, thinly sliced
- 1/4 Fresno chile, thinly sliced
Chocolate Dulce de Leche (Chocolate Caramel Sauce)
By stancec44
Make Dulce de Leche (use recipe in Cookies & Bars) before proceeding with this
- 1 cup dulce de leche
- 3 ounces semisweet or bittersweet chocolate chips
- 1 tablespoon butter
- 1 teaspoon vanilla