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Recipes
Overnight Gingerbread Steel-Cut Oatmeal
By stancec44
Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread
- 1/4 cup packed dark brown sugar
- 1/4 cup unsulfured mild molasses
- Kosher salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. freshly grated nutmeg
- 1-1/2 cups steel-cut oats
- 1/2 cup raisins
- 2 Tbs. finely chopped crystallized ginger
- Heavy cream, for serving
Brown Rice Porridge with Hazelnuts and Jam
By stancec44
At Sqirl, they make almond milk from scratch, which gives the porridge an extra-rich, nutty flavor
- 1/3 cup blanched hazelnuts
- 4 cups unsweetened almond milk
- 1 cup short-grain brown rice
- 1/4 cup sugar
- pinch of kosher salt
- 1/2 vanilla bean, split lengthwise
- 1/4 cup jam (such as plum, apricot, or peach)
Caramel Pecan Brownies
By stancec44
For the best results, measure your flour by weight instead of volume
- 6 oz. (12 Tbs.) unsalted butter, cut into 1/2-inch pieces; more softened for the pan
- 4 oz. unsweetened chocolate, coarsely chopped
- 4 large eggs
- 1-3/4 cups granulated sugar
- 1-1/2 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
- 3/4 oz. (1/4 cup) natural cocoa powder
- 1-1/2 cups pecans, coarsely chopped
- For the topping
- 1 recipe Basic Caramel (separate Recipe in Desserts)
- 1/2 cup heavy cream
- 3 Tbs. unsalted butter, cut into 3 pieces
- 1 tsp. pure vanilla extract
- 1/4 tsp. table salt
- For the garnish
- 2 oz. bittersweet chocolate, coarsely chopped
- 1 Tbs. heavy cream
- 1/2 cup pecans, toasted and chopped
Pico de Gallo
By stancec44
Place 1 cup cold water and 2 ice cubes in a medium bowl
- 1/2 medium white onion, diced
- 2 cups diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced jalapeño (optional)
- Kosher salt
Caramel-Dark Chocolate Truffles with Fleur de Sel
By stancec44
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity
- 20 ounces bittersweet or semisweet chocolate, finely chopped, divided
- 1/3 cup sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon fleur de sel
- 1/2 cup unsweetened cocoa powder
- Additional fleur de sel
Homemade Nutella
By stancec44
TOAST THE HAZELNUTS: Heat the oven to 350°
- 1 1 1 cup hazelnuts (roasted or raw), toasted
- 1 1 1 cup hazelnuts (roasted or raw), toasted
- 1 1 1 cup hazelnuts (roasted or raw), toasted
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup granulated sugar
- 1 1 1 tablespoon cocoa powder
- 1 1 1 tablespoon cocoa powder
- 1 1 1 tablespoon cocoa powder
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 3 3 3 tablespoons coconut oil
- 3 3 3 tablespoons coconut oil
- 3 3 3 tablespoons coconut oil
- 10 10 10 ounces dark chocolate, melted and cooled slightly
- 10 10 10 ounces dark chocolate, melted and cooled slightly
- 10 10 10 ounces dark chocolate, melted and cooled slightly
Shrimp Toast with Sweet Chile Sauce
By stancec44
1. Place the shrimp, ginger, soy sauce, garlic, sesame oil, salt and white pepper in a food processor and pulse 2 o...
- Sweet Chile Sauce:
- 1 pound (16 – 20 count) shrimp, peeled and deveined
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon finely minced garlic
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- A pinch of white pepper
- 4 slices stale white bread, sliced 1/2 inch thick, crust trimmed
- 1/4 teaspoon white sesame seeds
- 1/4 teaspoon black sesame seeds
- 1/4 cup canola oil
- Scallions (white and light green parts only), for garnish
- Cilantro sprigs, for garnish
- 1/2 cup of sweet chile sauce, preferably Mae Ploy brand
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon lime juice
- 1/8 teaspoon lime zest
Travel: Cheese Bento Box
By stancec44
Portable "bento boxes" are good for travel because they allow items to remain separate, even when jostled around in...
- Sweet-and-Spicy Snack Mix (see below)
- Parmesan-Thyme Crackers (see below)
- 2 cups seedless grapes
- 1 cup cheese, cut into cubes
- Sweet-and-Spicy Snack Mix
- Yield: About 2 cups
- 1/2 cup pretzel nuggets, preferably multigrain
- 1/2 cup sesame sticks
- 1/2 cup shredded cereal squares, such as Barbara's Shredded Spoonfuls
- 2 tablespoons sunflower seeds, roasted and unsalted
- 1/2 tablespoon butter
- 2 tablespoons light-brown sugar, lightly packed
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- Parmesan-Thyme Crackers
- Yield: About 30 crackers
- 1 cup all-purpose flour
- 4 tablespoons butter, softened
- 3/4 cup fresh Parmesan cheese, finely grated
- 1 teaspoon thyme, finely chopped
- 1/4 cup milk
Banana Split Ice Cream Cake
By stancec44
Before you even start making this showstopper of a summer dessert, clear some space in your freezer
- Chocolate-Cookie Crumble
- 2 9-ounce packages chocolate wafer cookies
- 1 cup virgin coconut oil, melted
- 1/4 teaspoon kosher salt
- Caramel-Banana Jam
- 3/4 cup sugar
- 4 large ripe bananas (about 1 1/2 pounds), cut into 2-inch pieces
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- Assembly
- 5 pints vanilla ice cream, softened at room temperature 10 minutes, divided
- 1 3/4 cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving
- 2 1/4 teaspoons powdered unflavored gelatin (from one 1/4-ounce envelope)
- 1/2 cup sugar
- 3 cups heavy cream
- 1/3 cup salted, roasted peanuts, coarsely chopped
- Special Equipment
- A 9" springform pan
Leite's Bourbon Ball
By stancec44
These bourbon balls from Rose Levy Beranbaum, made with chocolate wafers, cocoa powder, pecans, and bourbon, are ri...
- One 6.7- ounce package chocolate wafers
- 3/4 cup pecan halves
- 1/2 cup plus 2 tablespoons (lightly spooned into the cup and leveled off) confectioners’ sugar
- 1/3 cup unsweetened alkalized cocoa powder
- 2 tablespoons unsalted butter (1 oz), at room temperature
- 2 tablespoons corn syrup
- 1 1/2 to 3 tablespoons bourbon, preferably Maker’s Mark*
- 1/4 cup plus 2 tablespoons granulated sugar, for coating the balls