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Recipes
Leite's Gnocchi w/Sausage & Smoked Mozzarella
By stancec44
The gnocchi can be frozen for up to 2 weeks
- For the gnocchi
- 3 pounds unpeeled Idaho potatoes
- 1 cup all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 egg
- For the sauce
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 garlic clove, thinly sliced
- 2 cups peeled whole San Marzano tomatoes, crushed
- 1 cup water
- 1 cup fresh shelled or frozen peas
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound good-quality smoked mozzarella, cut into 1/4-inch cubes
Tapas-Style Meatballs (Albóndigas en Salsa)
By stancec44
1. For the meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, garlic, and salt and pepper in a la...
- FOR THE MEATBALLS:
- 1 1⁄2 lbs. coarsely ground beef
- 1 1⁄2 lbs. coarsely ground pork
- 1 ⁄2 cup fresh white bread crumbs
- 1 ⁄4 cup finely chopped flat-leaf parsley
- 4 eggs, lightly beaten
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 cup flour
- FOR THE SAUCE:
- 1 cup Spanish olive oil
- 4 cloves garlic, finely chopped
- 1 large yellow onion, chopped
- 1 large leek, white part only, chopped
- 1 dried bay leaf
- 2 tbsp. flour
- 2 1⁄2 cups beef broth
- 1 1⁄2 cups white wine
Kale Salad with ... (Butternut Squash, Pomegranate & Pumpkin Seeds)
By stancec44
Do ahead: Dressing can be prepared 3 days ahead; cover and chill
- 1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
- 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 whole head garlic
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 1 cup finely grated Parmesan cheese (1 1/2 ounces)
- 1 cup pomegranate seeds (from 1 large pomegranate)
Chocolate Espresso Tart w/Dark Chocolate Pecan Press-in Crust
By stancec44
This is better the second day
- For the crust:
- 1 1/2 c. ground pecans
- 1/2 c. good cocoa powder
- 2 Tb. canola oil
- 2 Tb. maple syrup
- 1 tsp. vanilla
- pinch of salt
- For the Filling:
- 5 oz. 72% dark baking chocolate, broken into pieces
- 2/3 c. coconut oil
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1/4 c. brewed espresso (or dark coffee)
- Garnish:
- Chocolate shavings or chocolate covered espresso beans (or above)
Sriracha Garlic Bread
By stancec44
Whisk Sriracha, minced garlic, and melted butter in a small bowl; brush over cut sides of bread
- Sriracha
- minched garlic
- melted butter
- Pecorino or Parmesan
Fricassee of Chanterelles
By stancec44
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 1 pound chanterelles, brushed clean (halved if large)
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- 1 teaspoon fresh oregano plus more for garnish
- Fresh lemon juice
- 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
Apple-Cinnamon Bundt Cake
By stancec44
Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light-brown sugar
- 4 large eggs
- 4 Granny Smith apples, peeled, cored, and grated (or 4 cut into 1/2" thick chunks/slices)
- 1 cup confectioners' sugar
- 1 to 2 tablespoons apple juice
Cottage Cheese Pancakes w/Sour Cream & Dill
By stancec44
These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard
- 2 2 1 cups cottage cheese (about 1 lb.)
- 3 3 3 large eggs
- 1 1 1⁄2 1⁄2 cups (7 1⁄2 oz.) all-purpose flour
- 1 1 1 tsp. baking powder
- 1 1 1 tsp. kosher salt
- 4 4 4 tbsp. unsalted butter
- to fronds, to garnish
- Sour cream, for serving
Sweet Almond Orange Bun
By stancec44
Mark and Andy (painters in Bend) liked these a lot
- Almond Orange Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 muscovado sugar (or brown sugar)
- 3/4 cup almond flour (finely ground almond meal)
- 1/2 teaspoon vanilla extract
- zest of 1 orange
- Bun Dough:
- 3 cups all-purpose flour
- 1/2 tablespoon baking powder
- scant 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup canola oil
- 1 cup buttermilk
- Sweet Orange Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon milk
- 1/2 teaspoon orange zest
- I threw in a little bit of Grand Marnier. Tasty.
Gluten-Free Buttermilk Pancakes
By stancec44
Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are base...
- 4-3/4 oz. (1 cup) brown rice flour
- 1-1/2 oz. (1/3 cup) almond meal
- 1 Tbs. cornstarch
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 Tbs. canola oil
- 1 Tbs. honey
- 1 tsp. pure vanilla extract
- Cooking spray
- Pure maple syrup, for serving