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Recipes
Green Grape & Cucumber Gazpacho
By stancec44
In a blender, combine the cucumbers, grapes, bread, hazelnuts, olive oil, vinegar, water and purée on high speed u...
- 4 medium cucumbers
- 2 pounds seedless green grapes
- 2 one-inch-thick slices of stale white bread, crust removed
- 1/2 cup skinned hazelnuts, toasted
- 1/4 cup extra-virgin olive oil
- 2 Tbsp sherry vinegar
- 1 cup ice water
- Salt, to taste
- Finely chopped chives, for garnish
- Drizzle of olive oil, for garnish
Schmaltz & Gribenes
By stancec44
The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders complete...
- 3/4 pound chicken skin and fat, diced (use scissors, or freeze then dice with a knife)
- 3/4 teaspoon kosher salt
- 1/2 medium onion, peeled and cut into 1/4-inch slices (optional)
Fricassee of Chanterelles
By stancec44
BA
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 1 pound chanterelles, brushed clean (halved if large)
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- 1 teaspoon fresh oregano plus more for garnish
- Fresh lemon juice
- 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes
Sweet Potato Fries -- Ottolenghi
By stancec44
These are lovely either as a side or snack, with sour cream for dipping
- 3 large sweet potatoes (21/2 pounds total), peeled and sliced into 1/2-inch-thick matchsticks
- 1 tablespoon sweet smoked paprika (pimenton)
- 1/2 teaspoon ground cayenne pepper
- 3 cloves garlic, crushed or minced
- 3 tablespoons dried polenta or coarsely ground cornmeal
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 teaspoons flaky sea salt
- 1 tablespoon ground sumac
Maple-Bacon Popcorn
By stancec44
This makes a superb, finger-licking snack with cocktails
- 3 slices thick-cut applewood smoked bacon, cut crosswise into 1/2-inch-wide pieces
- 1/2 cup popcorn kernels
- 1/2 cup grade B maple syrup
- 2 Tbs. unsalted butter
- Kosher salt
Black and Whites
By stancec44
Preheat the oven to 350° F and have two parchment lined sheet pans at the ready
- 12 ounces all purpose flour
- 5 1/2 ounces unsalted butter or leaf lard*
- 10 ounces sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 vanilla bean, split and scraped
- 3 1/2 ounces egg whites
- 6 ounces buttermilk
- Frosting
- 24 ounces powdered sugar
- 1 1/4 teaspoons salt
- 1 ounce corn syrup
- 4 ounces whole milk, plus extra for thinning chocolate frosting
- 1 1/2 teaspoons vanilla extract
- 1 ounce cocoa powder
Swiss Hash Browns (Rosti) (Some adv. prep.)
By stancec44
If Plato had imagined hash browns, they'd have been rösti: fresh potatoes coarsely grated, pressed, and fried
- 2 2 1⁄4 3 lb. russet potatoes (about 3 large)
- 2 2 2 tbsp. lard or unsalted butter
- 2 2 2 tbsp. canola oil
- 1 1 to tbsp. kosher salt, plus more to taste
Hamentashen
By stancec44
For Dough: Preheat oven to 375 Mix all the ingredients well, cover with damp towel and chill overnight
- Dough:
- 1 1/2 c. sugar
- 1/2 orange juice concentrate (1/4 c. concentrate + 1/4 c. water)
- 1 c. vegetable oil
- 4 eggs
- 2 tsp. baking powder
- 6 c. unsifted flour
- Filling
- 1 cup each pitted prunes, raisins and mix of pitted dates & dried figs
- 1/3 of a lemon (peel included, seeds removed), finely chopped
- 4 Tbsp. jam or marmalade (I use raspberry)
- 1/2 c. nuts, chopped (I use walnuts)
- 1 egg yolk for brushing cookies
Hard Boiled Eggs / Variations
By stancec44
We recommend a liberating approach to serving deviled eggs
- Lourdes’s Deviled Eggs With Foie Gras and Tuna
- With foie gras and oil-packed tuna in the mix, these surfand- turf deviled eggs are deliciously over-the-top. They are named for an aunt of New York chef Alex Raij.
- Makes 6 servings (24 halves)
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon-style mustard
- Fine sea salt
- 2 teaspoons black truffle sauce (optional)
- 4 ounces good-quality tuna packed in olive oil, drained and crumbled
- 3 tablespoons minced chives, plus more minced or cut chives for garnish
- 2 ounces canned foie gras terrine, at room temperature
- Cut the eggs in half lengthwise. Separate the whites and yolks and hold the whites in a bowl of cool water until ready to use.
- Place the yolks in a food processor, along with the mayo, mustard and a pinch of salt. Purée until smooth. Add the black truffle sauce, if using, and pulse to incorporate.
- Transfer the mixture to a mixing bowl. Fold in the tuna and chives.
- Use a fork to mash the foie gras in a separate bowl, then add to the egg yolk mixture, stirring until it is lump-free. Taste and add more salt, as needed.
- Spoon the filling into a piping bag or gallon-size zip-top bag. Seal and refrigerate for 1 hour.
- HUMMUS DEVILED EGGS
- Deviled eggs take to a Middle Eastern treatment so well, this might become your new favorite way to enjoy them.
- 12 hard-cooked eggs
- 1/2 cup homemade or store-bought hummus
- 2 tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- Water, as needed
- 2 tablespoons za’atar
Breakfast Tacos with Homemade Chorizo, Crispy Potatoes and Eggs
By stancec44
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast t...
- For the chorizo:
- 3 garlic cloves, peeled
- 1/2 teaspoon kosher salt
- 8 ounces ground pork
- 1 small can chipotle chiles in adobo
- 1 tablespoon distilled white vinegar
- For the tacos:
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 2 tablespoons distilled white vinegar
- Kosher salt
- 1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons unsalted butter, divided
- 2 scallions, thinly sliced
- 6 large eggs
- 2 tablespoons milk, half-and-half, or cream
- 8 small flour tortillas
- 1/2 cup grated cheddar or Monterey Jack cheese (or a mix)
- Creamy Jalapeño Sauce or your favorite hot sauce (for serving)
- Sliced avocado (for serving)