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Recipes
Pumpkin Ice Cream
By stancec44
Yes, pumpkin ice cream. Even though the pumpkin spice everything craze has left some of us less than enthusiastic a...
- 2 cups (16 ounces or 500 milliliters) heavy cream
- 2/3 cup (5 ounces or 155 grams) firmly packed dark brown sugar
- 2 tablespoons light molasses (do NOT substitute blackstrap molasses)
- 5 large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 cup (8 ounces or 250 grams) canned unsweetened pumpkin purée
- 1 teaspoon vanilla extract
Apple Cider Doughnuts
By stancec44
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside
- 2 3" cinnamon sticks
- 3 cups apple cider
- 1/2 cup apple butter
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon plus 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon plus 1 teaspoon ground cinnamon, divided
- 3 1/2 cups all-purpose flour, plus more for dusting
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/4 cup (packed) light brown sugar
- 1 1/4 cups granulated sugar
- 2 large eggs
- Vegetable oil (for frying; about 4 cups)
- Special Equipment
- A 3 1/4-inch-diameter cutter, 1 1/4-inch-diameter cutter, deep-fry thermometer
Angel Food Cake (Erin McDowell)
By stancec44
slices are best served with plenty of fresh berries and whipped cream
- 1 cup cake flour
- 1/4 teaspoon salt
- 10 egg whites
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- FINISHING
- 2 cups fresh mixed berries (strawberries, blueberries, blackberries, etc.)
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- Whipped cream, as needed for finishing
Dukkah Deviled Eggs
By stancec44
Here's a mustard-aioli first cousin to the canape recipe using slice hard cooked eggs, lime aioli and dukkah I've a...
- 12 hard cooked eggs, cooled, peeled and halved, lengthwise
- 1 tablespoon Dijon mustard
- 3 large cloves roasted garlic, or 2 medium cloves, minced
- Tiny pinch of salt
- 2 tablespoons olive oil
- 2 tablespoons grapeseed or canola oil
- Dukkah, to taste (see recipe below)
- Dukkah (makes 1/4 c. +)
- 2 tablespoons raw pepitas or pumpkin seeds, or coarsely chopped toasted pistachios
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole coriander seeds
- 2 tablespoons raw sesame seeds
- 1 1/2 teaspoons good black peppercorns or grains of paradise (When using black pepper, I like a bold Malabar for this, but Tellicherry will also do just fine.)
- 1/2 teaspoon flaky sea salt, or more to taste
Cha Lua (for Bun Bo Hue recipe)
By stancec44
Cha lua or gio lua (Vietnamese ham/sausage) is another common item on the traditional Tet menu
- 2 lbs fresh lean pork loin– ground twice–ask your butcher (substituting other lean meats such as chicken or turkey may work–we just haven’t tried)
- 1 cup water
- 2 tbs fish sauce
- 1/2 tbs sugar
- 2 bag of Alsa baking powder (try to use this brand–commonly found in Asian markets or other Single acting baking powder)
- 2 tbs tapioca flour
Butter Basted Rib Eye Steaks
By stancec44
This steak is based on a recipe from Alain Ducasse
- Two 1 1/4-pound, bone-in rib eye steaks
- Kosher salt
- Freshly ground pepper
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
Southwest Egg Rolls w/ Avocado Dipping Sauce
By stancec44
Ina large saute pan, heat 1 tablespoon of vegetable oil over medium high heat
- 1 tablespoon vegetable oil
- 1/2 red bell pepper, minced
- 1/2 small onion, minced
- 1-1/2 pounds chicken, cooked and shredded
- 1 pound frozen corn
- 16 ounces canned black beans, rinsed and drained
- 1 cup frozen chopped spinach, thawed and drained
- 2 fresh jalapenos, minced
- 1/2 cup fresh parsley, minced
- 1-1/2 teaspoon cumin
- 1-1/2 teaspoo chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups queso fresco cheese, crumbled, or cheese of choice
- 20 , 7-inch flour tortillas
- 1 large egg, beaten
- vegetable oil for frying
- Avocado Dipping Sauce
- 1 large fresh avocado, mashed
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cracked peppe
Lamb Stew with Garlic (Simca's)
By stancec44
From Emily Crumpacker's Class
- 4 lbs. lamb shoulder, bone and trimmed (reserve the bones)
- 3-4 Tbsp. olive oil
- 1 c. dry white wine
- 2 c. good chicken or veal stock
- 1 tsp. salt
- pepper
- 4 heads garlic, crushed and left unpeeled (or more depending on amount of lamb)
- bouquet garni
- finely chopped parsley
Tex-Mex Beef Enchiladas
By stancec44
Enchiladas Toast flour in a large skillet over medium-high heat, stirring frequently, until golden brown and smells...
- Enchiladas
- 1/2 cup all-purpose flour
- 2 tablespoons plus 1 cup vegetable oil
- 1 pound ground beef chuck (20% fat)
- 1 onion, finely chopped
- 1 jalapeño, finely chopped
- 1 poblano chile, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 cups crushed tomatoes
- Kosher salt
- 1/2 cup chili powder
- 1/2 teaspoon ground cumin
- 5 cups low-sodium chicken broth
- 8 6-inch corn tortillas
- 1 pound sharp cheddar cheese, shredded
- Pico De Gallo
- 2 large tomatoes, chopped
- 1/4 onion, chopped
- 2 jalapeños, finely chopped
- 1 garlic clove, finely grated
- 1/3 cup cilantro leaves with tender stems, finely chopped
- 3 tablespoons fresh lime juice
- Kosher salt
Spring Pea and Arugula Matzo Brei
By stancec44
Seasonally on-trend and amazingly delicious spring pea and arugula variation
- 2 cups packed arugula
- 1 small garlic clove
- 1 1/2 teaspoons kosher salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 5 sheets egg matzo, broken into 3-inch squares
- 1 cup warm water
- 1 cup English peas, blanched
- 1 cup snow peas, blanched and julienned
- 5 eggs, lightly beaten
- 1 teaspoon sugar
- Zest of 2 lemons
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter
- 1/4 cup crème fraiche