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Recipes
Short Rib Pot Pie
By stancec44
Do Ahead: Crust can be made 2 days ahead; keep chilled
- Crust
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup vegetable shortening or beef lard
- Filling And Assembly
- 3 pounds boneless beef short ribs, cut into 2” pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour, plus more
- 2 tablespoons olive oil
- 1 10-oz. package frozen pearl onions, thawed
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs thyme, plus 2 Tbsp. chopped thyme
- Flaky sea salt (such as Maldon)
- Heavy cream (for brushing)
Sticky Rice & Almond Cake (Nian Gao)
By stancec44
This chewy steamed cake, with flavors of almond and caramel, is traditionally eaten for the Lunar New Year
- 1 (1 lb.) package Chinese brown sugar or 2 cups packed light brown sugar
- 3 cups (1 lb.) sweet (glutinous) rice flour
- 5 tbsp. vegetable oil, plus more for greasing
- 2 tsp. almond extract
- 1 large egg, lightly beaten
- Toasted sesame seeds, to garnish
Salmon Grilled on Cedar Planks
By stancec44
This is such a simple and elegant technique for cooking salmon
- Salmon fillets, ideally with the skin on
- Olive oil to coat
- Salt
- Pepper
- Lemon juice and zest (optional)
- Minced fresh dill (optional)
- Wine, sake, or cider for soaking the planks
- Equipment
- A grill
- Several cedar planks
Pork Shank Osso Buco w/Polenta
By stancec44
Braising iquid was thin - definitely simmer a bit before serving
- Creamy Polenta:
- Four 8-ounce Four 8-ounce pork shanks, tied with twine
- Kosher salt and freshly cracked black pepper
- 3 tablespoons 3 tablespoons vegetable oil
- 2 2 carrots, diced
- 2 stalks 2 stalks celery, diced
- 2 2 yellow onions, diced
- 1 tablespoon 1 tablespoon tomato paste
- 4 cloves 4 cloves garlic, minced
- 2 cups 2 cups dry white wine
- 2 cups 2 cups warm chicken stock
- One 14.5-ounce can One 14.5-ounce can crushed tomatoes
- 2 2 bay leaves
- Creamy Polenta, recipe follows
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups 1 1/2 cups medium-grind stone-ground cornmeal
- 1/3 cup 1/3 cup heavy cream
- 4 tablespoons 4 tablespoons (1/2 stick) cold unsalted butter
- 1/4 cup 1/4 cup grated Parmigiano-Reggiano
Quick Cheese Straws
By stancec44
On a lightly floured surface, roll out pastry dough to a 12 1/2-by-9 1/2-inch rectangle; trim edges
- All-purpose flour, for work surface
- 14 ounces high-quality store-bought puff pastry, such as Dufour
- 1 large egg, lightly beaten
- 4 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 1 1/2 cups)
- Coarse salt
BA's Best Strawberry Shortcake
By stancec44
Shortcakes Preheat oven to 350°
- Shortcakes
- 2 hard-boiled egg yolks, cooled
- 1 1/3 cups all-purpose flour
- 3 tablespoons semolina flour or fine-grind cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 6 tablespoons chilled unsalted butter, cut into pieces
- 2/3 cup plus 2 tablespoons heavy cream
- Sanding or granulated sugar (for sprinkling)
- Assembly
- 1 1/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large
- 1/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 teaspoons fresh lemon juice, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 vanilla bean, halved lengthwise
Cornbread Dressing with Roasted Fall Veggies
By stancec44
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F
- 1 10-ounce bag pearl onions
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
- 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
- 2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
- 2/3 cup olive oil, divided
- 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
- 6 large garlic cloves, peeled
- 2 teaspoons dried thyme
- 2 teaspoons dried crushed rosemary
- 1 1/2 teaspoons dried rubbed sage
- 6 cups 1/2-inch cubes Cornbread for Dressing
- 3 large eggs, beaten to blend
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups low-salt chicken broth
Stir-Fried Udon with Pork
By stancec44
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high
- 2 tablespoons vegetable oil, divided
- 4 cups very coarsely chopped green cabbage (from about 1/4 medium head)
- 2 7-ounce packages instant udon noodles, flavor packets discarded
- 2 teaspoons toasted sesame oil
- 8 ounces ground pork
- 5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
- 2 teaspoons finely grated fresh ginger (from a 1-inch knob)
- 1 teaspoon crushed red pepper flakes
- 1/3 cup mirin
- 1/3 cup soy sauce
- 1 tablespoon toasted sesame seeds, plus more for serving
Coconut-Curry-Caramel Corn
By stancec44
Susan Feniger’s caramel corn is nothing like the average state-fair treat
- 1 1/2 cups shredded unsweetened coconut
- 2 cups unsalted peanuts
- 2 tablespoons well-shaken canned coconut milk
- 2 cups plus 2 tablespoons packed dark brown sugar, divided
- 1 tablespoon chopped fresh makrut (kaffir) lime leaves (about 10 leaves) or grated lime zest
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon cayenne pepper, divided (optional)
- Nonstick cooking spray
- 18 cups popped popcorn (from about 3/4 cup kernels)
- 3 tablespoons chopped fresh curry leaves (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg or mace (optional)
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cinnamon
- 2 sticks unsalted butter
- 1/2 cup light corn syrup
Keema Poori (stuffed Indian Bread)
By stancec44
http://tokjhalmisti.blogspot
- For stuffing:
- Any kind of ground meat (chicken, beef, mutton) - 1/2 cup
- Onion (chopped)- 1/4 cup
- Green chili (chopped)- 1 Tbs or to your taste
- Turmeric powder-1/2 ts
- Cumin Powder-1/2 ts
- Garam mashala powder-1/2 ts
- Ginger paste-1/2 ts
- Garlic paste-1/2 ts
- Coriander leaves-2 ts chopped(optional)
- Oil-1 Tbs
- Salt-1/2 ts or according to your taste
- For Dough :
- Flour - 1 cup
- Oil/ ghee/ clarified butter - 2 Tbs
- Salt - 1/4 ts
- Warm water (to make a nice dough)
- For Frying :
- Oil - to deep fry your puri