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Recipes
Leite's Brisket
By stancec44
She had this brilliant notion of what would be good—by cutting the meat and putting it back in the pot, you’ve ...
- One (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting (optional)
- Freshly ground black pepper
- 3 tablespoons mild olive oil or vegetable oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons store-bought or homemade tomato paste
- Kosher salt
- 2 to 4 garlic cloves, peeled and quartered
- 1 carrot, peeled and trimmed
Bitter Orange Ice Cream
By stancec44
If using Seville oranges, grate the zest of 2 of them
- 3 Seville oranges (or 1 eating orange and 2 limes)
- 1 c. + 2 Tbsp. confectioner's sugar
- 2 1/2 c. heavy cream
- Wafers to serve (optional)
Leite's Homemade Potato Chips
By stancec44
Easy to make. Good with beer
- 6 cups cold water
- 2 tablespoons fine sea salt
- 1 tablespoon baking soda
- 1 1/2 to 2 pounds russet potatoes, scrubbed
- About 6 cups peanut oil, for frying
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup very finely grated pecorino Romano
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground cayenne pepper, plus more to taste
- 1 cup plain Greek yogurt or sour cream
Tex-Mex Cheese Enchiladas With Red Chili Gravy
By stancec44
The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so mu...
- For the Chili Gravy:
- 2 ounces dried Ancho chilies, stems and seeds removed
- 2 ounces dried Guajillo chilies, stems and seeds removed
- 2 dried Arbol chilies, stems and seeds removed
- Hot water, for soaking
- 1/2 pound ground beef
- 1 medium yellow onion, roughly chopped
- 6 medium garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 4 cups chicken stock or low-sodium broth
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- For the Cheese Enchiladas:
- 1/2 cup vegetable oil
- 12 corn tortillas
- 1 pound cheddar cheese, grated, divided
- 1 cup chopped yellow onion (from about 1 medium onion)
Perfect Swiss Meringue
By stancec44
Why It Works Sugar keeps the egg whites' moisture content in check, for a glossy and stable meringue
- 6 6 170g), 5 to 6 (2/3 cup; 170g), from 5 to 6 large eggs
- 6 6 170g), 5 to 6 (2/3 cup; 170g), from 5 to 6 large eggs
- 6 6 170g), 5 to 6 (2/3 cup; 170g), from 5 to 6 large eggs
- 9 9 1/4 1 255g) or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note)
- 9 9 1/4 1 255g) or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note)
- 9 9 1/4 1 255g) or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note)
- 1/4 1/4 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
- 1/4 1/4 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
- 1/4 1/4 1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
- 1/4 1/4 1/4 teaspoon cream of tartar
- 1/4 1/4 1/4 teaspoon cream of tartar
- 1/4 1/4 1/4 teaspoon cream of tartar
- 1 seeds from 1 split vanilla bean (optional)
- 1 seeds from 1 split vanilla bean (optional)
- 1 seeds from 1 split vanilla bean (optional)
Vanilla Layer Cake with Mango Curd
By stancec44
Breaking up the components and preparing them ahead will make tackling this layered cake feel more manageable
- Soak
- ½ cup (100 g) sugar
- Pinch of kosher salt
- 1 vanilla bean, halved lengthwise
- ½ cup (100 g) silver tequila
- Filling
- 1 envelope unflavored powdered gelatin (about 2½ tsp.)
- 1 (heaping) cup (200 g) fresh mango pieces (from 1 large ripe mango), puréed until smooth
- 6 Tbsp. (80 g) fresh lemon juice
- 1 tsp. kosher salt
- 2 cups (400 g) sugar, divided
- 3 (150 g) large eggs
- 8 (110 g) large egg yolks
- 6 Tbsp. (85 g) chilled unsalted butter, cut into pieces
- ½ cup (100 g) extra-virgin olive oil
- Assembly
- Vanilla Genoise (separate recipe under Genoise)
- Vanilla Swiss Meringue Buttercream (Separate recipe under Swiss Meringue Buttercream)
Bourbon Orange Pound Cake w/Bourbon Glaze and Orange Apricot Sauce
By stancec44
From The Cook's Magazine, Nov/Dec 1983
- Cake:
- 1/2 lb. unsalted butter, softened
- 1 c. sugar
- 5 eggs, separated
- 2 1/2 c. self-rising cake flour
- Grated zest of 2 oranges
- 1/4 c. bourbon
- Bourbon Glaze:
- 1 1/2 c. apricot jam
- 2 Tbsp. freshly squeezed orange juice
- 2 Tbsp. bourbon
- Orange-Apricot Sauce
- 1 c. strained apricot jam, reserved from preceding recipe
- 2-3 Tbsp. freshly squeezed orange juice
- 1-2 Tbsp. bourbon
Tomatillo-Chipotle Salsa
By stancec44
Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones
- 1 lb. tomatillos (about 10 medium), husked, rinsed
- 1 small onion, sliced into 1/4"-thick rounds
- 4 garlic cloves, unpeeled
- 3 canned chipotles in adobo, minced
- 1/4 cup chopped fresh cilantro
- Kosher salt
Grilled Sweet and Spicy Meatballs
By stancec44
Sauce: Combine jelly and chili sauce in a saucepan and simmer stirring occasionally
- Meatballs:
- 1 pound lean ground beef
- 2 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon oregano
- 1 teaspoon ground pepper
- 1 egg
- 1/3 cup water
- 1 cup Italian bread crumbs
- Sauce:
- 1 cup chili sauce
- 1 small jar jelly
Creamy Polenta
By stancec44
In a large saucepan, bring the water, milk and butter to a boil
- 4 c. water, plus more as needed
- 4 c. milk
- 3 Tbsp. butter
- 2 tsp. salt
- 2 c. polenta
- 1/2 creme fraiche
- 1/3 c. Parmigiano-Reggiano