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Recipes
Coconut Almond Granola with Dark Chocolate Chunks
By stancec44
Preheat your oven to 350 degrees F
- 2/3 cup coconut oil
- 3/4 cup almond butter (I used salted)
- 1/2 cup raw honey
- 5 cups rolled oats
- 1 1/2 cup sweetened coconut flakes
- 1 1/2 cups almonds or almond slices (I used salted)
- 1/2 teaspoon salt (if not using salted almonds or salted almond butter)
- 4 ounces at least 65% cacao dark chocolate chunks or chips
Spicy Roasted Brussels Sprouts
By stancec44
1. Preheat the oven to 400°F
- 1 1/2 pounds brussels sprouts
- 1/2 cup extra-virgin olive oil
- 1/4 cup rice-wine vinegar
- 1/4 cup honey
- 2 tablespoons Sriracha, or more to taste
- Kosher salt and freshly ground black pepper
Bouchon Roast Turkey
By stancec44
Try This Sometime. At California's Bouchon Bistro, turkey is divided into pieces for cooking to maximize its flavo...
- For the Brined and Roasted Turkey, Gravy and Garnish
- 1 (13–15 lb.) turkey
- 4 cups kosher salt, plus more to taste
- 1 cup honey
- 1 ⁄4 cup whole black peppercorns, plus freshly ground to taste
- 10 lemons, halved
- 2 bay leaves
- 2 heads garlic, halved, plus 2 cloves, smashed
- 1 bunch parsely
- 1 bunch thyme
- Clarified butter, for brushing
- 2 carrots, quartered
- 1 small leek, halved
- 1 small yellow onion, halved
- 8 cups turkey stock
- 1 1⁄2 lb. bulk breakfast sausage
- 1 cup flour
- Minced chives, for garnish (optional)
- For the Thigh Roulades
- 1 lb. ground turkey
- 2 egg whites, chilled
- 1 ⁄2 cup heavy cream, chilled
- 1 ⁄4 cup crème fraîche, chilled
- 1 tbsp. chopped rosemary
- 1 tbsp. chopped thyme
- Kosher salt and freshly ground black pepper, to taste
- Butchers' string, for tying
- 3 tbsp. unsalted butter
French Toast Stuffed with Hazelnut-Chocolate Spread, Bananas and Bacon
By stancec44
1. Make the hazelnut-chocolate spread: Preheat the oven to 350°
- Hazelnut-Chocolate Spread
- 1 cup hazelnuts
- 1/2 pound milk chocolate, roughly chopped
- 1/4 cup demerara or light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 cup vegetable oil
- French toast
- 8 bacon strips
- 8 thick slices of sourdough bread (about 1 medium loaf)
- 2 large ripe bananas, peeled and sliced into thin pieces, divided
- 4 large eggs
- 1/4 cup whole milk
- 4 tablespoons unsalted butter, divided
- Confectioners' sugar, for dusting
- Maple syrup (preferably Grade B), for serving
Peanut Dipping Sauce
By stancec44
Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor
- 1 Tbs. grapeseed or peanut oil
- 1 Tbs. Thai red curry paste
- 1/2 cup unsalted peanuts, finely ground in a food processor
- 2 Tbs. packed palm sugar or light brown sugar
- 1-1/2 cups unsweetened coconut milk
- 1-1/2 cups lower-salt chicken broth
- 3 Tbs. fresh lime juice (from 1 large lime)
- 2 Tbs. hoisin sauce (preferably Koon Chun)
- 2 Tbs. fish sauce
- 8 fresh Thai basil leaves, minced (optional)
Strawberry Blueberry Napoleons
By stancec44
Phyllo sheets come in different sizes, depending on the brand
- 24 9x14-inch sheets fresh or thawed frozen phyllo pastry (about 3/4 pound)
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 16 teaspoons plus 1/2 cup sugar
- 2/3 cup balsamic vinegar
- 1 pound mascarpone cheese, whisked to loosen
- 1 cup chilled heavy whipping cream
- 2 teaspoons vanilla extract
- 3 1-pint baskets fresh strawberries, hulled, thinly sliced
- 4 1/2-pint baskets fresh blueberries
- Powdered sugar
Toffee Almond Crunch Cake
By stancec44
Make Ahead The cake can be prepared through Step 5 and refrigerated for up to 2 days
- Cake
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 cups sugar
- 1 cup buttermilk, at room temperature
- 4 large eggs, at room temperature
- 1 cup strong brewed coffee, cooled
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- Frosting
- 1/2 pound bittersweet chocolate, coarsely chopped
- 1/4 pound unsweetened chocolate, coarsely chopped
- 1 pound unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
- 1 tablespoon dark rum
- 2 teaspoons pure vanilla extract
- 3 1/4 cups confectioners' sugar
- 3/4 cup sour cream, at room temperature
- 1 1/2 cups sliced almonds
- 1 cup coarsely chopped chocolate-covered toffee bars, such as Skor bars or Heath bars (four 1.4-ounce bars)
Eggplant, Pepper and Feta-Stuffed Phyllo Boreks
By stancec44
Recipe adapted from Daniel Wright, Abigail Street, Cincinnati, OH Greek- and Turkish-inspired borek appetizer, a r...
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced into 1/2-inch pieces
- 1 red bell pepper, diced into 1/2-inch pieces
- 1 yellow bell pepper, diced into 1/2-inch pieces
- 1 small Italian eggplant, diced into 1/2-inch pieces
- 1 garlic clove, finely chopped
- 1/2 cup crumbled feta cheese
- 2 sprigs fresh thyme, leaves removed and finely chopped
- Salt and freshly ground black pepper
- 1 box phyllo pastry dough, defrosted
- 2 sticks unsalted butter, melted
Soft German Breadsticks
By stancec44
"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of th...
- 1/2 cup light brown sugar
- Water
- 2 envelopes active dry yeast
- 1/4 cup vegetable oil
- 5 3/4 cups all-purpose flour, plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- Flaky salt, such as Maldon
- Yellow mustard, for serving
Cauliflower Marsala
By stancec44
1. Preheat oven to 350° F
- 1 pound maitake mushroom, large stems removed, cut into small pieces
- 3/4 cup extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 large heads cauliflower
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon water
- 1 1/2 pounds baby portabello mushrooms, quartered
- 5 garlic cloves, minced
- 1 medium shallot, finely diced
- 3 cups Marsala wine
- 2 cups vegetable stock
- 1 1/2 tablespoons soy sauce
- 8 sprigs thyme
- 5 tablespoons unsalted butter
- 1/4 cup chopped parsley
- 1/2 pound strozzapretti or fusilli, cooked according to the package directions (optional)