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Recipes
Sour Cream Cornbread
By stancec44
This simple Southern-style cornbread harkens to cookbook author Lee Bailey's Louisiana upbringing and highlights hi...
- 2⁄3 cup vegetable oil, plus more for greasing
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 medium yellow onion, grated
- 1 (16-oz.) can creamed corn
- 1 1⁄2 cups yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (about 5 oz.) grated cheddar cheese
Scrambled Eggs (Try)
By stancec44
The perfect scramble is a thing of beauty: soft and hot, golden-hued, composed of extraordinarily creamy curds so r...
- 6 large eggs
- 2 tablespoons plus 1 teaspoon unsalted butter
- 1/4 teaspoon kosher salt, plus more as needed
- Fines herbes (parsley, chives, tarragon and chervil), finely chopped
Chocolate Blackberry Elegantly 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
Korean Fried Chicken Wings
By stancec44
Pour oil into a 6-qt. pot to a depth of 2 inches
- Canola oil, for frying
- 5 cloves garlic
- 1 (1 1⁄2-inch) piece ginger, peeled
- 3 tbsp. soy sauce
- 3 tbsp. gojujang (Korean chile paste)
- 1 1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 16 chicken wings (about 1 3⁄4 lbs.)
Tomato Soup
By stancec44
Serve with grilled cheese sandwich - using baguette and an assertive cheese, such as Drunken Goat, a Spanish goat's...
- Medium carrots, 4 (roughly chopped)
- Medium yellow onions, 2 (roughly chopped)
- Medium leek, 1 (roughly chopped)
- Tomatoes on the vine, 4 pounds (quartered, vine reserved)
- Thyme sprigs, 8
- Kosher salt, 1 tablespoon (plus more to taste)
- Freshly ground black pepper, 1 teaspoon (plus more to taste)
- Extra-virgin olive oil, 2 tablespoons
- Water, 8 cups plus 3 tablespoons, divided
- Tomato paste, one 6-ounce can
- Crème fraîche, 1/4 cup (plus extra for serving)
Frozen Pumpkin Mousse with Walnut-Toffee Crunch
By stancec44
crunch Preheat oven to 350°F
- Crunch
- Vegetable oil
- 1 cup walnut pieces (about 4 ounces)
- 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
- 4 teaspoons (packed) dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, melted
- Mousse
- 2 cups chilled heavy whipping cream, divided
- 3/4 cup sugar
- 5 large egg yolks
- 1 1/4 cups canned pure pumpkin
- 2 tablespoons dark rum
- 1 1/4 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 4 cinnamon sticks
Almond Aioli
By stancec44
Blanched almonds go into a blender with water and oil and come out as a luscious aioli
- 1/2 cup slivered almonds
- 1/4 cup olive oil
- 1/2 tsp kosher salt
Vietnamese Iced Coffee and Iced Coffee Cubes
By stancec44
1. In a large container, combine the coffee with the water
- 2 1/2 cups fresh, coarsely ground dark roast coffee
- 8 cups cold water
- 3/4 cup sweetened condensed milk
Fresh Egg Pasta for Lasagna
By stancec44
Makes 1 pound (enough for 1 large 9-by-13-inch lasagna or 2 smaller pans) Here is Domenica Marchetti’s go-to, fiv...
- 2 to 21 ⁄4 cups all-purpose our (see headnote) 1 tablespoon semolina our,
- plus more for dusting
- 1 ⁄2 teaspoon ne salt
- 3 extra-large eggs, lightly beaten
- 1 to 2 tablespoons extra-virgin olive oil
Caramel-stuffed Chocolate Chip Cookies
By stancec44
Preheat the oven to 350°F
- 24 soft caramel candies (such as Werther’s Soft Caramels)
- 1-1/2 sticks unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semisweet chocolate chips