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Recipes
Homemade Marshmellows
By stancec44
Will keep in airtight container for 2 weeks
- 4 Tbs. unflavored powdered gelatin
- 1-1/2 cups water
- 1/2 tsp. vanilla extract
- 2 cups sugar
- 1 Tbs. light corn syrup
- 2 large egg whites, at room temperature
- 1/2 cup each cornstarch and confectioners' sugar, mixed in a bowl, for dusting the pans and waxed paper
Socca "Pizza" w/Fresh Chickpea Pesto
By stancec44
Versatile chickpea flour (which happens to be gluten free) may not be as beloved as standard all-purpose—but we t...
- For the Socca:
- 1 cup chickpea flour
- 1 teaspoon salt
- 3/4 cup water
- 2 tablespoons olive oil
- 1 garlic clove, finely grated
- Pinch cumin
- Freshly ground black pepper, to taste
- For the Chickpea Pesto:
- 8 ounces (4 cups) whole fresh green chickpeas, shucked (1 cup)
- Kosher salt, to taste
- 1/4 cup olive oil
- 1/4 cup fresh chervil leaves
- 2 tablespoons lemon juice
- 1 tablespoon pistachios
- 1 teaspoon lemon zest
- 1 garlic clove, roughly chopped
- For Assembly:
- 1 tablespoon olive oil, plus more for drizzling
- 2 ounces goat cheese, crumbled (1/4 cup)
- 1 serrano chile, thinly sliced
- Chopped pistachios, for garnish
- Mâche rosettes, for garnish
- Chervil leaves, for garnish
- Flaky sea salt, for garnish
cream of chickpeas with chicken and red cabbage crema di ceci con pollo e cavolo rosso
By stancec44
Pureed chickpeas are a hearty complement for wine-braised red cabbage and sautéed chicken
- 1 1/2 cups dried chickpeas (or at least 3 cans-I would use canned instead)
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 3/4 pound skinless boneless chicken breast, cut into 1/2-inch cubes
- Coarse sea salt
- 3/4 pound red cabbage, cored and thinly sliced (4 1 /2 cups)
- 3/4 cup dry red wine
- 2 cups vegetable broth (use chicken stock)
- Fresh thyme leaves
Roasted Peanut Soup with Honey Whipped Cream
By stancec44
Preheat oven to 450°. Slice off and discard the top third from each head of garlic
- 2 heads of garlic
- 4 tablespoons olive oil, divided
- 1 1/2 cups unsalted, dry-roasted peanuts
- 3 cups sliced onions (about 2 onions)
- 3 cups thinly sliced celery stalks (about 1/2 bunch), leaves reserved
- 2 tablespoons unsalted butter
- 2 quarts low-salt chicken broth
- 1 bay leaf
- 1 Yukon Gold potato (about 8 ounces), peeled, cut into 1/4" cubes
- 3/4 cup chilled heavy cream, divided
- Kosher salt
- 1 tablespoon (or more) honey
- 1 tablespoon roasted peanut oil or 1/2 teaspoon toasted sesame oil
Open-Face Chicken Burgers w/Basil Mayo
By stancec44
Be gentle when combining & shaping these burgers
- Olive oil (for brushing)
- 1 cup mayonnaise
- 1 1/4 cups chopped fresh basil plus 8 large leaves, divided
- 3 tablespoons chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
- 2 green onions, finely chopped
- 1 1/4 pounds ground chicken
- 4 1/2-inch-thick slices country white bread
- 4 1/3-inch-thick slices from large red or orange heirloom tomato
Pork and Chive Dumplings
By stancec44
1. Make the sauce: In a medium bowl, combine all the ingredients and set aside until ready to serve
- For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup black vinegar
- 1 tablespoon sesame oil
- 2 teaspoons toasted white sesame seeds
- For the Pork Dumplings:
- 1 pound ground pork
- 1 cup finely chopped garlic chives
- 2 teaspoon minced garlic
- 1 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon grated ginger
- 1 teaspoon freshly ground black pepper
- Thirty 3 1/2-inch round dumpling wrappers (see note above)
- Canola oil, for frying
Mexican Tortilla Ball Soup
By stancec44
What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? These ...
- 1 lb. stale tortillas, torn
- 1 cup milk
- 2 oz. grated cotija cheese
- 6 epazote leaves, roughly chopped
- 1 garlic clove
- 1 small white onion, roughly chopped
- 1 large egg plus 1 yolk
- 3 oz. lard
- 1 ⁄2 cup heavy cream
- 8 cups beef stock
- 6 tbsp. tomato purée
- Kosher salt and freshly ground black pepper
Leite's Chocolate Covered Pretzels
By stancec44
These chocolate covered pretzels–made with pretzels and dark and white chocolate–have a stunning appearance and...
- 14 ounces semisweet chocolate, coarsely chopped
- 8 ounces unbroken large pretzel twists or pretzel rods (you'll need to buy a couple 16-ounce bags to get enough unbroken pretzels)
- 14 ounces white chocolate, coarsely chopped
- Sprinkles (optional)
- HOW TO FANCY UP YOUR CHOCOLATE COVERED PRETZELS
Sriracha Deviled Eggs
By stancec44
Mash the yolks of halved hard-boiled eggs with mayonnaise, Dijon mustard, Sriracha, minced celery, and fresh chives...
- Egg
- Sriracha
- Mayo
- Dijon
- Minced celery (+ small leaves to garnish)
- Chives
Nutella Sandwich Cookies (GF)
By stancec44
Note: The meringues keep better un-sandwiched, so it’s best to assemble the cookies the day you're serving them
- 3 egg whites
- 3/4 cups granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of kosher salt
- 1/2 teaspoon pure vanilla extract
- 2 cups chocolate-hazelnut spread (such as Nutella or homemade)