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Recipes
Coconut Rice
By stancec44
Pok Pok
- 2 cups jasmine rice
- 1 cup coconut cream
- 1 1/2 tablespoons sugar
- 1 teaspoon kosher salt
White Chocolate Cranberry Macadamia Nut Cookies
By stancec44
1. Preheat oven to 375 degrees F
- 1 cup unsalted butter
- 1-1/2 cups brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup macadamia nuts
- 1 cup white chocolate chips
- 1-1/2 cups sweetened, dried cranberries
Cranberry-Pear Tart in a Walnut Shortbread Crust
By stancec44
Can make 2-3 days ahead
- For the walnut shortbread crust:
- 1 large egg yolk
- 1 Tbs. half-and-half
- 1/2 tsp. pure vanilla extract
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 3 Tbs. granulated sugar
- 1/2 tsp. table salt
- 1/4 lb. (1/2 cup) cold unsalted butter, cut into 1/2-inch dice
- 1/3 cup walnuts, toasted and finely chopped
- For the cranberry-pear filling:
- 3 large ripe pears, such as Anjou or Bartlett
- 2 cups fresh cranberries, picked through and rinsed
- 1 Tbs. brandy
- 2/3 cup granulated sugar
- 2 tsp. unbleached all-purpose flour
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/8 tsp. table salt
- For the buttery brown sugar streusal:
- 1-3/4 oz. (1/3 cup plus 1 Tbs.) unbleachedall-purpose flour
- 1/4 cup packed light brown sugar
- 1/8 tsp. table salt
- 1 oz. (2 Tbs.) unsalted butter, melted
- 1/4 tsp. pure vanilla extract
Hazelnut-Almond Dacquoise (Passover)
By stancec44
First, you make a light meringue and quickly and gently fold in hazelnut and almond flour
- 1/2 cup blanched whole hazelnuts, plus 3/4 cup sliced almonds, toasted
- 1/2 cup blanched whole almonds, plus 1/4 cup blanched whole hazelnuts, toasted
- 1-1/3 cups confectioners’ sugar
- 1/8 tsp. kosher salt
- 6 egg whites
- 1/3 cup granulated sugar
- For the bittersweet chocolate ganache
- 1 lb.semisweet or bittersweet chocolate, chopped
- 2 cups heavy cream
- For the espresso buttercream
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 eggs
- 1 egg yolk
- 1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
- 1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or 1/4 cup cooled brewed espresso
- 1/4 tsp. kosher salt
Soy Braised Short Ribs
By stancec44
Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good ...
- 2 tablespoons canola oil
- 5 pounds English-cut bone-in short ribs (4 to 5 inches long)
- Kosher salt
- Pepper
- 1 yellow onion, chopped
- 3 garlic cloves, crushed
- One 2-inch piece of fresh ginger, peeled
- 2 cups dry red wine
- 2 cups chicken stock, low-sodium broth or water
- 3/4 cup soy sauce
- 1/2 cup mirin
- 1/2 cup packed brown sugar
- 1/2 cup chopped kimchi, plus more for serving
- Sliced scallions and toasted sesame seeds, for garnish
- Steamed short-grain rice
Thai Green Chicken Curry
By stancec44
Heat oil in large saucepan over medium heat
- 1 tablespoon vegetable oil
- 3/4 cup sliced shallots (about 5 large)
- 1 3/4 teaspoons Thai green curry paste
- 1 14-ounce can unsweetened coconut milk
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)*
- 1 pound skinless boneless chicken breast halves, cut into thin strips
- 1 large red bell pepper, cut into strips
- 1/4 cup chopped fresh basil plus sprigs for garnish
- 2 tablespoons fresh lime juice plus wedges for garnish
- Comments say add more seasonings and add siracha
General Tso's Chicken
By stancec44
Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple
- 1 1/2 teaspoons toasted sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 teaspoon Chinese chile-garlic sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons very finely chopped fresh ginger
- 2 large garlic cloves, minced
- 4 scallions, thinly sliced
- Steamed broccoli and white rice, for serving
Smørrebrød Sandwich with Onion Jam and Broccoli
By stancec44
1. Make the onion jam: In a medium saucepan set over low heat, combine the onion, grapeseed oil and salt
- Onion jam
- 1 large red onion, thinly sliced
- 1 teaspoon grapeseed or canola oil
- 1 1/2 teaspoons kosher salt
- 1/2 cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 garlic cloves, finely chopped and smashed into a paste
- Freshly ground black pepper
- Broccoli
- 1 tablespoon grapeseed or canola oil
- 1 head broccoli (florets removed and separated into small pieces, stem discarded)
- 1/2 teaspoon kosher salt
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried red pepper flakes
- Goat cheese spread
- 1 cup fresh goat cheese (chèvre), at room temperature
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 loaf Danish rye bread
- Dried red pepper flakes
- Freshly ground black pepper
- Flaky sea salt
Buvette Meatballs
By stancec44
Double Tomato Sauce Recipe
- Tomato Sauce (see separate recipe in Sauces under Buvette Tomato Sauce)
- 1/4 c. dried currents
- 2 Tbsp Sherry vinegar
- 2 Tbsp. olive oil
- 1 yellow onion, peeled & finely diced
- 3 garlic cloves, crushed
- 2 Tbsp. fresh basil leaves, finely chopped
- 1 Tbsp. finely chopped fresh parsley
- 3 c. homemade fresh bread crumbs
- 1/2 c. whole milk
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 1/4 lb. ground beef
- 1/4 lb. ground mortadella
- 1/4 c. pine nuts, toasted
- Pinch red chili flakes
- 1 tsp. dried oregano
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp coarse salt
- 1/2 tsp. freshly ground pepper
- 1/2 c. finely grated Parm
- 2 lg. eggs, beaten
- Flour for dredging
- Oil for frying
Chocolate Crunch
By stancec44
Melt chocolate and butter
- 1 1/2 pounds dark chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 4 cups puffed rice cereal