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Recipes
Smoked Potato Soup
By stancec44
For the most part, uttering the word "smoke" in a kitchen is once removed from saying the dreaded word "fire
- 2 cups hickory-wood chips
- 1 pound Yukon Gold potatoes (about 2 large), each pricked a few times with a fork
- 5 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 large leek, white part only, finely chopped
- 1 celery stalk, finely chopped
- 2 cups water
- 1 cup heavy whipping cream
- 1/4 cup whole milk
- 1-1/2 tablespoons white miso paste
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- 1-1/2 cups buttermilk
- 1 tablespoon sherry vinegar
Yeast Rolls
By stancec44
When it comes to homemade breads, we at Southern Living are perfectionists
- 1/2 1/2 1/2 cup warm water
- 1/2 1/2 1/2 cup warm water
- 1/2 1/2 1/2 cup warm water
- 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
- 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
- 1 1 envelope 1 (1/4-oz.) envelope active dry yeast
- 1 1 1 teaspoon granulated sugar
- 1 1 1 teaspoon granulated sugar
- 1 1 1 teaspoon granulated sugar
- 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
- 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
- 1 1 1/4 cup warm (110°F) milk 1/4 cup honey
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- 1 1 1 large egg, beaten
- 1/2 1/2 1/2 cup (4 oz.) plus
- 1/2 1/2 1/2 cup (4 oz.) plus
- 1/2 1/2 1/2 cup (4 oz.) plus
- 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
- 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
- 3 3 1 1/2 melted salted butter, divided 1 1/2 teaspoons kosher salt
- 4 4 17 cups (about 17 oz.) all-purpose flour
- 4 4 17 cups (about 17 oz.) all-purpose flour
- 4 4 17 cups (about 17 oz.) all-purpose flour
Momofuku
By stancec44
Make the steamed buns: In the bowl of a stand mixer, combine the water and active dry yeast
- For the Steamed Buns:
- For the Steamed Buns:
- For the Steamed Buns:
- 3/4 3/4 to 115º water, brought to 115º
- 3/4 3/4 to 115º water, brought to 115º
- 3/4 3/4 to 115º water, brought to 115º
- 2 2 2 teaspoons active dry yeast
- 2 2 2 teaspoons active dry yeast
- 2 2 2 teaspoons active dry yeast
- 2 2 2 cups, plus 2 tablespoons, bread flour
- 2 2 2 cups, plus 2 tablespoons, bread flour
- 2 2 2 cups, plus 2 tablespoons, bread flour
- 3 3 3 tablespoons granulated sugar
- 3 3 3 tablespoons granulated sugar
- 3 3 3 tablespoons granulated sugar
- 2 1/2 2 1/2 1/2 tablespoons vegetable shortening, plus more for shaping
- 2 1/2 2 1/2 1/2 tablespoons vegetable shortening, plus more for shaping
- 2 1/2 2 1/2 1/2 tablespoons vegetable shortening, plus more for shaping
- 1 1/2 1 1/2 1/2 tablespoons kosher salt
- 1 1/2 1 1/2 1/2 tablespoons kosher salt
- 1 1/2 1 1/2 1/2 tablespoons kosher salt
- 1/4 1/4 1/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon baking soda
- For the Pickles:
- For the Pickles:
- For the Pickles:
- 2 2 2 Kirby cucumbers
- 2 2 2 Kirby cucumbers
- 2 2 2 Kirby cucumbers
- 1 1 1 tablespoon granulated sugar
- 1 1 1 tablespoon granulated sugar
- 1 1 1 tablespoon granulated sugar
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- For the BBQ Mushrooms and Serving:
- For the BBQ Mushrooms and Serving:
- For the BBQ Mushrooms and Serving:
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup mirin
- 1/4 1/4 1/4 cup sake
- 1/4 1/4 1/4 cup sake
- 1/4 1/4 1/4 cup sake
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 teaspoon liquid smoke
- 1/4 1/4 1/4 teaspoon liquid smoke
- 1/4 1/4 1/4 teaspoon liquid smoke
- 2 2 2 ounces dried shiitake mushrooms
- 2 2 2 ounces dried shiitake mushrooms
- 2 2 2 ounces dried shiitake mushrooms
- 1 1 1 tablespoon vegetable oil
- 1 1 1 tablespoon vegetable oil
- 1 1 1 tablespoon vegetable oil
- 1/3 1/3 1/3 cup hoisin sauce
- 1/3 1/3 1/3 cup hoisin sauce
- 1/3 1/3 1/3 cup hoisin sauce
- 6 6 6 green onions, thinly sliced on a bias
- 6 6 6 green onions, thinly sliced on a bias
- 6 6 6 green onions, thinly sliced on a bias
Pear Fritters with Lemon and Ginger
By stancec44
Pear, lemon, and ginger are a match made in heaven
- 2 small firm-ripe pears (preferably Bartlett), peeled, cored, and finely diced
- 1 Tbs. finely grated fresh ginger
- 1/2 tsp. finely grated lemon zest
- 1-1/2 cups plus 1 Tbs. granulated sugar
- 2 tsp. plus 1/8 tsp. ground cinnamon
- 3 large egg whites
- 1 cup whole milk
- 1 tsp. pure vanilla extract
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 2 to 2-1/2 cups canola oil
Portuguese Custard Tarts (Pasteis de nata)
By stancec44
Make the pastéis de nata dough 1
- For the pasteis de nata dough
- 2 cups minus 2 tablespoons all-purpose flour (272 g), plus more for the work surface
- 1/4 teaspoon sea salt (1 g)
- 3/4 cup plus 2 tablespoons cold water (207 ml)
- 8 ounces unsalted butter (2 sticks | 227 g), room temperature, stirred until smooth
- For the custard
- 3 tablespoons all-purpose flour (27 g)
- 1 1/4 cups milk (296 ml), divided
- 1 1/3 cups granulated sugar (264 g)
- 1 cinnamon stick
- 2/3 cup water (158 ml)
- 1/2 teaspoon vanilla extract (3 ml)
- 6 large egg yolks, whisked
- For the garnish
- Confectioners' sugar
- Cinnamon
Frozen White Chocolate Mousse Cake w/Pistachios
By stancec44
Can be prepared 3 days ahead
- 1 c. vanilla wafter cookie crumbs (about 3 1/2 oz.)
- 3 Tbsp. unsalted butter, melted
- 6 oz. imported white chocolate (such as Lindt or Tobler), chopped
- 3/4 c. sugar
- 1/4 c. water
- 4 lg. egg whites
- Pinch of Cream of tartar
- 1 1/2 c. chilled whipping cream
- 1 Tbsp. Grand Marnier or other orange liqueur
- 1 tsp. vanilla extract
- 2 oz. imported white chocolate, chopped
- 3 Tbsp. chopped pistachios
- Raspberry Sauce (makes about 1 1/2 cups)
- 2 c. fresh raspberries or frozen unsweetened raspberries
- 1/4 c. sugar
- 2 Tbsp. Grand Marnier or other orange liqueur
cauliflower sformato
By stancec44
For a pretty presentation, you can bake the sformato, which is essentially a savory custard, in a ring mold
- For the béchamel:
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 2 tablespoons plus 3⁄4 teaspoon unbleached all-purpose flour
- Fine sea salt
- Freshly ground black pepper
- Pinch freshly grated nutmeg
- For the cauliflower and custard:
- 1 medium head cauliflower (about 2 1/2 pounds)
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano cheese (Tabla used different white cheese or made a fonduta and mixed that in)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 1/4 cup fine bread crumbs
Roasted Chestnut Hot Chocolate with Toasted Vanilla Bean Marshmallows
By stancec44
This recipe, which is an adaptation of a dish on Blackbird’s menu, came out of a self-imposed challenge
- ook Time: 1 hour 10 minutes (plus 6 hours rest time for the marshmallows)
- INGREDIENTS
- Toasted Vanilla Bean Marshmallows
- 2 vanilla beans
- 1 cup confectioners? sugar
- 1 cup cornstarch
- 1 cup water, divided
- 3 tablespoons powdered gelatin
- 1 1/2 cups granulated sugar
- 1/2 cup honey
- 3/4 cup light corn syrup
- 1/4 teaspoon kosher salt
- Roasted Chestnut Hot Chocolate
- 1 pound shell-on fresh chestnuts
- 1 vanilla bean
- 4 cups whole milk
- 2 cups heavy cream
- 1/4 cup chestnut paste
- 1/2 cup finely chopped milk chocolate (about 4 ounces)
Mochi with Ice Cream Filling
By stancec44
Working fast is the most important when dealing with ice cream
- Substitute for shiratamako:
- 3/4 cup Shiratamako (glutinous rice flour/sweet rice flour) (3/4 cup = 100 g) (See Notes)
- 3/4 cup water (3/4 cup = 180 ml)
- 1/4 cup granulated sugar (1/4 cup = 55 g) (See Notes)
- 1/2 cup potato starch/corn starch (1/2 cup = 100 g)
- Ice cream of your choice
- 3/4 cup Mochiko (Instructions
Besaw’s Eggs Benedict with Roasted Garlic-Rosemary Potatoes
By stancec44
These have a whopping 1290 calories per serving
- For the roasted potatoes:
- 8 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1 pound Yukon Gold potatoes, cut into 3/4-inch cubes
- 1 tablespoon chopped fresh rosemary
- Salt and freshly ground black pepper
- For the reduction:
- 2 tablespoons champagne vinegar or quality white wine vinegar
- 2 tablespoons white wine
- 1 tablespoon finely chopped shallots
- 10 whole black peppercorns
- 1 bay leaf, crumbled
- For the hollandaise:
- 11/4 cups (21/2 sticks) unsalted butter
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon freshly squeezed lemon juice
- Pinch of cayenne
- Salt
- For the assembly:
- 2 tablespoons distilled white vinegar
- 8 large eggs
- 8 slices Canadian bacon
- 4 English muffins
- 1/4 cup (1/2 stick) unsalted butter
- Fresh Italian parsley or other soft herbs, chopped (optional)