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Recipes
Tunis Cake
By stancec44
A moist, lemony sponge topped with chocolate ganache and marzipan decorations
- 225 g (8oz) softened butter
- 225 g (8oz) caster sugar
- 225 g (8oz) self-raising flour
- 70 g (2 1/2oz) ground almonds
- 4 large free-range eggs
- 1 large lemon, finely grated zest only
- For the topping
- 300 ml (10fl oz) double cream
- 400 g (14oz) plain chocolate, broken into small pieces
- 200 g (7oz) natural marzipan
- gel food coloring, in red and green
Riz Au Lait Arancini (Dessert Arancini)
By stancec44
1. With a vegetable peeler, remove the orange peel from 3 of the oranges
- 4 oranges
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1 cup sushi rice
- 1 vanilla bean, split and scraped
- Zest of 1 lemon, finely grated
- 6 cups canola oil
- 3/4 cup all-purpose flour
- 2 eggs
- 3/4 cup shortbread cookie crumbs, finely ground in a food processor
Congee with Chicken
By stancec44
Very glad we could confirm that the portrait was indeed Mary Faint
- 3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
- 10 cups water
- 3 tablespoons Chinese rice wine or medium-dry sherry
- 3 (1/4-inch-thick) slices fresh ginger
- 3 scallions, halved crosswise and smashed with flat side of a heavy knife
- 1/2 teaspoon salt
- 1 cup long-grain rice
- Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil
Grapefruit Custard Pie with a Saltine Pie Crust
By stancec44
1. Make the crust: In the bowl of a food processor fitted with the blade attachment, grind the crackers to fine cru...
- Crust
- 30 unsalted tops saltine crackers (enough for 1 cup crumbs)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Pie
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 3 large eggs
- 1 large egg yolk
- 1 cup freshly squeezed grapefruit juice (from about 2 grapefruits)
- 3 tablespoons Campari liqueur
- 1 cup heavy cream
- Dash orange-flavored cocktail bitters (optional)
Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan
By stancec44
1 Use a knife or bench scraper to divide dough into four even pieces
- 2 pounds homemade or store-bought pizza dough
- 12 ounces shiitake mushrooms, stems removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 6 ounces thinly sliced sopressata
- 1 pound fresh mozzarella, sliced, drained between paper towels
- 1/4 pound roughly grated or shaved Parmesan cheese
- 3 tablespoons finely sliced chives or scallions
Classic Swiss Fondue
By stancec44
Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear slices are all great for dipping ...
- For dipping:
- 1 1 1 garlic clove, halved
- 1 1 1 pound Gruyère cheese, grated
- 1/2 1/2 1/2 pound Emmentaler cheese or other Swiss cheese, grated
- 1 1 1 cup dry white wine
- 1 1 1 tablespoon plus 1 teaspoon cornstarch
- 1 1 1 teaspoon fresh lemon juice
- 1 1/2 1 1/2 1/2 tablespoons kirsch
- Freshly ground pepper
- Freshly grated nutmeg
- Tiny roasted potatoes, toasted (or not) bread chunks, cherry tomatoes, pear slices, etc.
Chocolate Macarons (courtesy of the French Pastry School)
By stancec44
It wasn’t until I was in pastry school that I first learned what a French macaron was
- 5 5 5 egg whites
- 1/4 1/4 1/4 cup sugar
- 2 2 2 cups finely ground almond flour
- 3 1/4 3 1/4 1/4 cups confectioner’s sugar
- 3 3 3 tablespoons cocoa powder
Sear-Roasted Beef Tenderloin
By stancec44
Tenderloin has a wonderful texture, but its flavor can be a bit bland
- 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
- Kosher salt
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- 1 tsp. honey
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh thyme
- Freshly ground black pepper
- 2 Tbs. olive oil
- (See Sauces for ideas to go with this)
Sticky Rice Tamales with Chorizo (Overnight)
By stancec44
Austin’s Kemuri Tatsu-Ya has no problem turning Mexican dishes completely on their heads
- 3 1/2 3 1/2 1/2 cups uncooked glutinous rice
- 6 6 6 dried shiitake mushrooms
- 16 16 16 dried corn husks
- 5 5 5 cups water
- 3 3 3 tablespoons soy sauce
- 1 1 1 tablespoon plus 1 teaspoon chicken bouillon granules
- 1 1 1 tablespoon clam juice
- 1 1 1 tablespoon mirin
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1/2 1 1/2 1/2 teaspoons grapeseed oil
- 1 1/2 1 1/2 1/2 teaspoons toasted sesame oil
- 1 1 1 pound fresh Mexican chorizo, casings removed
- Melted unsalted butter, for brushing
Quick Pickled Brussels Sprouts
By stancec44
We teamed up with chef and cookbook author Virginia Willis to create this easy pickled Brussels sprouts recipe flav...
- 10 10 10 trimmed and halved Brussels sprouts
- 10 10 10 trimmed and halved Brussels sprouts
- 10 10 10 trimmed and halved Brussels sprouts
- 3/4 3/4 3/4 cup water
- 3/4 3/4 3/4 cup water
- 3/4 3/4 3/4 cup water
- 1/4 1/4 1/4 cup white vinegar
- 1/4 1/4 1/4 cup white vinegar
- 1/4 1/4 1/4 cup white vinegar
- 1 1 1 teaspoon coarse kosher salt
- 1 1 1 teaspoon coarse kosher salt
- 1 1 1 teaspoon coarse kosher salt
- 10 10 10 black peppercorns
- 10 10 10 black peppercorns
- 10 10 10 black peppercorns
- 1/4 1/4 1/4 teaspoon yellow mustard seeds
- 1/4 1/4 1/4 teaspoon yellow mustard seeds
- 1/4 1/4 1/4 teaspoon yellow mustard seeds
- 1 1 1 sliced garlic clove
- 1 1 1 sliced garlic clove
- 1 1 1 sliced garlic clove
- Pinch Pinch of crushed red pepper
- Pinch Pinch of crushed red pepper
- Pinch Pinch of crushed red pepper
- 1 1 1 fresh bay leaf
- 1 1 1 fresh bay leaf
- 1 1 1 fresh bay leaf