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Recipes
Sichuan Pork Wontons (Chao Shou)
By stancec44
Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl
- 1 1 1⁄2 1⁄2 lb. ground pork
- 1 1 1⁄2 1⁄2 lb. ground pork
- 3 3 3 tbsp. cornstarch
- 3 3 3 tbsp. cornstarch
- 2 2 2 tbsp. dry sherry
- 2 2 2 tbsp. dry sherry
- 2 2 2 tbsp. light soy sauce
- 2 2 2 tbsp. light soy sauce
- 1 1 1 tbsp. Chinese rice wine
- 1 1 1 tbsp. Chinese rice wine
- 4 4 4 cloves garlic, minced
- 4 4 4 cloves garlic, minced
- 40 40 1⁄2") (3 1⁄2") square wonton wrappers
- 40 40 1⁄2") (3 1⁄2") square wonton wrappers
- 1 1 1 egg, beaten
- 1 1 1 egg, beaten
- 1 1⁄2 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
- 1 1⁄2 1⁄2 cup hong you (Sichuan red chile oil or use store-bought), plus more for serving
- 2 2 2 tbsp. Chinkiang black vinegar, plus more for serving
- 2 2 2 tbsp. Chinkiang black vinegar, plus more for serving
- 1 1 1 (4") piece of ginger, peeled and minced
- 1 1 1 (4") piece of ginger, peeled and minced
- to salt, to taste
- to salt, to taste
Brownies with Chocolate Lace and Hazelnut Butter
By stancec44
1. To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C
- For Brownies:
- 10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
- 2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
- 3/4 cup (105 grams) all-purpose flour
- 1/2 cup (35 grams) Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1 +1/2 cup (300 grams) granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- For Hazelnut Butter Frosting:
- One 14-ounce (400 grams) jar smooth hazelnut butter
- For Chocolate Lace Decoration:
- 4.5 ounces (150 grams) bittersweet (%70 cacao) chocolate, chopped
Chocolate Blackberry Gothic Halloween Cake
By stancec44
Three layers of moist chocolate cake, filled with blackberry jam, iced with blackberry swiss meringue buttercream &...
- Cake
- 60 g (1/2 cup) cocoa powder, sifted
- 6 tbsp boiling water
- 4 tsp black gel food colouring optional
- 100 g (1/3 cup + 1 heaped tbsp) softened butter
- 175 g (1 cup) light brown soft sugar
- 100 g (1/2 cup) caster sugar
- 175 g (1 + 1/2 cups) self-raising flour, sifted
- 1 rounded tsp baking powder
- 3 large eggs beaten
- Chocolate Bark
- 150 g (5oz) dark chocolate, chopped
- 75 g (3 oz) white chocolate, chopped
- about 1/2 tsp purple powdered food colouring optional (DO NOT use water based colouring (including gel), powdered or oil based only)
- Blackberry Puree
- 500 g (17 oz) blackberries (fresh or frozen)
- 50 g (1/4 cup) sugar
- Blackberry Swiss Meringue Buttercream
- 200 g egg white (5 large)
- 275 g (1 + 1/3 cup) caster sugar
- 375 g (1 + generous 1/2 cup) softened butter
- 125 g blackberry puree (1/3 + 1/8 cup)
- 1 tsp vanilla extract
- about 1 tsp purple gel or powdered food colouring optional
- Blackberry Ganache
- 100 g (3.5 oz) dark chocolate, chopped
- 100 g blackberry puree (generous 1/3 cup)
- 30 ml (1/8 cup) full fat milk, plus extra as needed
- 30 g (2 tbsp) butter
- about 1 tsp black gel food colouring optional
- To Assemble
- about 4 heaped tbsp blackberry jam
- black fondant for the roses
- Silver lustre dust
- black and purple sprinkles as desired
CRUNCHY PASTA WITH MUSHROOMS AND PRAWN TAILS PASTA CRUIXENT AMB BOLETS I CUES DE GAMBA PASTA CRUJIENTE CON SETAS Y COLAS DE GAMBA
By stancec44
Put oil in a pan and add the mushrooms (clean and ready to saute)
- Ingredients:
- 1 sheet of filo pastry
- 200 g of mixed mushrooms (The kind you want. Tasty)
- 8 large prawn tails or shrimp tails
- Chopped garlic and Parsley
- 3 tablespoons olive oil
- Salt and pepper
- 2 tablespoons of brandy
- 4 red peppers cooked (“piquillo”)
Leite's Champagne Truffles
By stancec44
Champagne truffles—made with bittersweet chocolate, cream, brandy, and, natch, bubbly—are homemadeChampagne tru...
- For the ganache
- 1 1/4 cup chopped milk or semisweet chocolate
- 3/4 cup chopped dark or bittersweet chocolate (70 to 85% cocoa)
- 1/3 cup heavy cream
- Pinch salt
- 1/4 cup lovely quality Champagne
- 2 teaspoons brandy, preferably Cognac
- For the Champagne truffles
- 40 to 50 dark or bittersweet chocolate truffle spheres* (optional)
- 2 cups tempered dark chocolate, or more as needed
- 3/4 cup confectioners sugar, sifted
- 3 teaspoons cornstarch
- 3/4 cup cocoa powder (optional)
- DIRECTIONS
Dutch Baby Pancake
By stancec44
Put butter in pan and set in 425 oven, then mix batter quickly
- qt:
- 2-3 qt.
- 1/4 c.butter
- 3 eggs
- 3/4 c. each milk & flour
- 1/3 c. butter
- 4 eggs
- 1 c. each milk & flour
- qt.:
- 1/2 c. butter
- 5 eggs
- 1 1/4 c. each milk & flour
- qt.:
- 1 /c. butter
- 6 eggs
- 1 1/4 c. each milk & flour
Brandied Mustard
By stancec44
Lightly sweet from the honey mustard and heady from orange zest and brandy, this unusual condiment is elegant enoug...
- Variations:
- 3 cups whole-grain mustard
- 3/4 cup honey mustard
- 1/4 cup brandy
- 1-1/2 tsp. finely grated orange zest
- For a spiced brandied mustard, stir in a pinch each of ground cloves, mace, and cinnamon. The subtle spice amounts nicely round out the mustard's other flavors.
Creamy Coconut Oatmeal with Dried Peaches & Candied Coconut Pecans (Overnight)
By stancec44
If you can’t find dried peaches, try substituting other types of dried fruit
- 1 cup Irish steel-cut oatmeal
- 3 Tbs. granulated sugar
- 1-1/2 tsp. light corn syrup
- Kosher salt
- 1/2 cup coarsely chopped pecan halves
- 1/4 cup unsweetened dried shredded coconut
- 1/2 cup finely diced dried peaches
- 13-1/2 - or 14-oz. can coconut milk
Slow Roasted Tomato Pie with Saffron-Garlic
By stancec44
1. Make the crust: In a food processor, combine the flour, herbs, black pepper and salt
- Herb Crust
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh herbs (such as rosemary or thyme)
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 teaspoons kosher salt
- 1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
- 6 tablespoons ice water
- Saffron-Garlic Oil
- 1/2 teaspoon saffron threads
- 1/2 cup extra-virgin olive oil
- 2 large garlic cloves, thinly sliced
- 2 dried red chiles
- One 3-inch strip lemon peel, white pith removed
- One 3-inch strip orange peel, white pith removed
- Pie
- 15 medium or 10 large tomatoes (about 5 pounds), cored
- 1 teaspoon kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise (preferably Kewpie mayonnaise)
- 4 cups mixed baby greens
- Juice of 1/2 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup crumbled fresh goat's milk cheese (chèvre; about 3 ounces)
Samosas
By stancec44
Make the chutney: Heat jaggery, tamarind, and 2 cups water in a 2-qt
- For the Tamarind Chutney
- For the Tamarind Chutney
- 5 5 5 oz. jaggery or brown sugar, broken into small chunks
- 5 5 5 oz. jaggery or brown sugar, broken into small chunks
- 4 4 4 tbsp. tamarind concentrate
- 4 4 4 tbsp. tamarind concentrate
- 1 1 1 tsp. ground cumin
- 1 1 1 tsp. ground cumin
- 1 1⁄2 1⁄2 tsp. black salt (optional)
- 1 1⁄2 1⁄2 tsp. black salt (optional)
- 1 1⁄2 1⁄2 tsp. garam masala
- 1 1⁄2 1⁄2 tsp. garam masala
- 1 1⁄2 1⁄2 tsp. hot paprika
- 1 1⁄2 1⁄2 tsp. hot paprika
- For the Samosas
- For the Samosas
- 3 3 3 cups flour
- 3 3 3 cups flour
- 6 6 6 tbsp. canola oil, plus more for frying
- 6 6 6 tbsp. canola oil, plus more for frying
- 1 1⁄2 1⁄2 tsp. ajwain seeds (optional)
- 1 1⁄2 1⁄2 tsp. ajwain seeds (optional)
- 1 1⁄2 to tsp. kosher salt, plus more to taste
- 1 1⁄2 to tsp. kosher salt, plus more to taste
- 1 1⁄2 1⁄2 tsp. nigella seeds (black onion seeds; optional)
- 1 1⁄2 1⁄2 tsp. nigella seeds (black onion seeds; optional)
- 2 2 2 tsp. coriander seeds, crushed
- 2 2 2 tsp. coriander seeds, crushed
- 1 1 1 tsp. cumin seeds, crushed
- 1 1 1 tsp. cumin seeds, crushed
- 1 1 1 tsp. garam masala
- 1 1 1 tsp. garam masala
- 1 1⁄2 1⁄2 tsp. ground turmeric
- 1 1⁄2 1⁄2 tsp. ground turmeric
- 1 1⁄2 1⁄2 tsp. hot paprika
- 1 1⁄2 1⁄2 tsp. hot paprika
- 1 1 1⁄2 1" lb. russet potatoes, peeled, cut into 1" cubes, and boiled until tender
- 1 1 1⁄2 1" lb. russet potatoes, peeled, cut into 1" cubes, and boiled until tender
- 1 1⁄2 1⁄2 cup frozen peas
- 1 1⁄2 1⁄2 cup frozen peas
- 3 3 3 green Thai chiles, stemmed, seeded, and minced
- 3 3 3 green Thai chiles, stemmed, seeded, and minced
- 3 3 3 cloves garlic, minced
- 3 3 3 cloves garlic, minced
- 1 1 1 medium onion, minced
- 1 1 1 medium onion, minced
- 1 1 1⁄2 1⁄2 tsp. fresh lemon juice
- 1 1 1⁄2 1⁄2 tsp. fresh lemon juice
- to ground black pepper, to taste
- to ground black pepper, to taste