Stancec44's profile page
Recipes
Homemade Ricotta Cheese
By stancec44
1. Saturate a large piece of doubled cheesecloth or a fine-textured cotton kitchen towel with cold water
- 8 cups whole milk
- 2 tablespoons kosher salt
- Juice of 1 lemon (about 1/4 cup)
Homemade Milk Duds
By stancec44
Neat freaks, watch out: This recipe's a little messy
- For the Caramel:
- For the Caramel:
- For the Caramel:
- 4 4 115g) ounces water (1/2 cup; 115g)
- 4 4 115g) ounces water (1/2 cup; 115g)
- 4 4 115g) ounces water (1/2 cup; 115g)
- 8 1/2 8 1/2 1/4 240g) sugar (1 1/4 cups; 240g)
- 8 1/2 8 1/2 1/4 240g) sugar (1 1/4 cups; 240g)
- 8 1/2 8 1/2 1/4 240g) sugar (1 1/4 cups; 240g)
- 3/4 3/4 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 3/4 3/4 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 3/4 3/4 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 6 6 170g) ounces heavy cream (3/4 cup; 170g)
- 6 6 170g) ounces heavy cream (3/4 cup; 170g)
- 6 6 170g) ounces heavy cream (3/4 cup; 170g)
- For the Chocolate Coating:
- For the Chocolate Coating:
- For the Chocolate Coating:
- 8 8 1/3 225g), finely chopped dark or milk chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chips
- 8 8 1/3 225g), finely chopped dark or milk chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chips
- 8 8 1/3 225g), finely chopped dark or milk chocolate (1 1/3 cups; 225g), such as Callebaut or Valrhona; do not use chips
Swiss Meringue Buttercream
By stancec44
This silky, stable frosting smooths beautifully over cake and can take any number of flavorings, from vanilla to ch...
- 1 cup plus 2 Tbsp. (225 g) granulated sugar
- 5 (135 g) large egg whites
- ½ cup (65 g) powdered sugar
- 1 cup plus 5 Tbsp. (300 g) unsalted butter, cut into pieces, room temperature
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 vanilla bean, split lengthwise; 5½ oz. bittersweet chocolate, melted, cooled but still liquid; or 3 Tbsp. espresso, cooled
Toffee Cookies with Dark Chocolate Glaze
By stancec44
The toffee-like quality of these buttery shortbread cookies comes from brown sugar in the ingredient list for toffe...
- 2 sticks unsalted butter (8 oz)
- 1 cup packed dark brown sugar
- 2 large egg yolks
- 2 cups all-purpose flour, plus more for the work surface
- 1 teaspoon sea salt
- 4 ounces dark or bittersweet chocolate
- 1/4 cup chopped toasted pecans
- Fleur de sel
Taiwanese-Style Chicken With Basil And Sichuan Pepper-Salt
By stancec44
Whisk garlic, brown sugar, wine, soy sauce, 1/2 tsp
- 2 garlic cloves, finely chopped
- 1 tablespoon dark brown sugar
- 1 tablespoon rice wine
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon kosher salt, divided, plus more
- 1 teaspoon Sichuan pepper, divided
- 4 8-oz. skinless, boneless chicken breasts (about 2 lb.), cut into 2" pieces
- Peanut or vegetable oil (for frying)
- 1 1/2 cups potato flour or potato starch, rice flour, or all-purpose flour
- 4 red Fresno chiles, with seeds, thinly sliced
- 2 bunches Thai basil leaves with tender stems
- Special Equipment
- A deep-fry thermometer
Braised Lamb Shanks with Gremolata and Baked Polenta
By stancec44
Cooking lamb shanks uncovered in their broth simultaneously browns and braises them, adding richness and color
- Lamb Shanks
- 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
- 2 tablespoons kosher salt plus more
- Freshly ground black pepper
- 2 teaspoons minced fresh rosemary
- 1 teaspoon coarsely ground fennel seeds
- 7 garlic cloves, 1 grated, 6 minced
- 3 tablespoons olive oil
- 2 large onions, minced
- 2 tablespoons unbleached all-purpose flour
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 cups drained canned diced tomatoes
- 1/2 cup dry white wine
- 4 cups (or more) low-sodium chicken broth
- Polenta
- 1 1/2 cups polenta (coarse cornmeal)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 1/2 cups finely grated Parmesan
- 2 tablespoons (1/4 stick) unsalted butter
- Freshly ground black pepper
- Gremolata and Assembly
- 3/4 cup flat-leaf parsley leaves
- 2 garlic cloves, minced
- 1 tablespoon finely grated lemon zest
- 1 teaspoon minced fresh rosemary
Saffron and Tomato-Braised Beef Short Ribs
By stancec44
4 hours start to finish
- 3 1/2 pounds bone-in beef short ribs, about 2 inches thick
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 yellow onion, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery stalks, trimmed and roughly chopped
- 4 garlic cloves
- 1 cup red wine (such as Malbec)
- 5 cups low-sodium or homemade beef stock or broth, or water
- 4 cups crushed tomatoes
- 1/2 cup sugar
- 2 bay leaves
- 1/8 teaspoon saffron
Szechuan Green Beans
By stancec44
The crunch is achieved by deep frying the beans before sautéing them
- Peanut oil for deep frying
- 1 1/2 lbs. green beans, trimmed
- 3 Tbsp. water
- 2 tsp. cornstarch
- 1/4 c. oyster sauce
- 1/4 c. soy sauce
- 6 garlic cloves, chopped
- 2 Tbsp. minced peeled fresh ginger
- 2 Tbsp. oriental sesame oil
- 2 Tbsp. sugar
- 1/2 dried crushed red pepper
- Chopped green onions (opt.)
Stuffed French Toast with Almond Butter & Banana
By stancec44
The sweet aroma of almond and banana is the ultimate treat
- 2 slices of rye or wholegrain bread (or other)
- 2 tbsp almond butter
- 1/2 banana, thinly sliced
- 1 free-range egg
- 1/2 tsp ground cinnamon
- 50ml (about 1/4 cup) unsweetened almond milk
- Coconut oil, for frying
- Fresh berries and Greek yogurt, to serve (optional)
Pickled Shrimp
By stancec44
From Butcher & Bee, Charleston, SC
- 2 3/4 cups water
- 1 1/2 cups white vinegar
- 1 cup apple cider vinegar
- 1 large yellow onion, thinly sliced
- 1 garlic clove, peeled
- 2 jalapeños, sliced crosswise into 1/2-inch rings
- 8 baby carrots, each sliced into quarters crosswise
- 2 lemons, sliced into thin rings
- 1 3/4 cups granulated sugar
- 1 tablespoon celery seeds
- 1/2 teaspoon yellow mustard seeds
- 1 1/2 tablespoons kosher salt
- 1 pound 16-20 count peeled and veined shrimp