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Recipes
Spiced Blackberry Coulis
By stancec44
This luxurious sauce is spiked with white wine and brandy, as well as spiced up with cloves, allspice, and bay leav...
- 1 1-pound bag frozen unsweetened blackberries, thawed
- 1 cup plus 2 tablespoons semidry white wine (such as Chenin Blanc)
- 6 tablespoons (about) sugar, divided
- 3 whole cloves
- 2 Turkish bay leaves
- 1/4 teaspoon ground allspice
- 1 teaspoon brandy
Traditional Soft Pretzels
By stancec44
1. Preheat the oven to 250°F
- 1/4 cup baking soda
- 1 (1/4 ounce) package active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (between 100°F to 115°F)
- 1 tablespoon firmly packed dark brown sugar
- 3 1/4 cups unbleached bread flour
- 1/2 cup cold pilsner-style beer
- 2 tablespoons unsalted butter, cubed, at room temperature, plus more for greasing the bowl
- 2 teaspoons fine sea salt
- 1 egg yolk beaten with 1 tablespoons of water
- Toppings: coarse salt, pretzel salt, poppy seeds, caraway seeds, sunflower seeds, fennel seeds, pumpkin seeds, or a mixture
Hobo Pack Bibimbap
By stancec44
Bibimbap, a staple of Korean cuisine, is probably the original rice bowl
- 4 teaspoons canola oil
- 1/2 pound ground pork 1 tablespoon minced fresh ginger
- 1 scallion, minced
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- Pepper
- 6 cups prepared sushi rice
- 2 cups baby spinach, chopped
- 4 large eggs
- 1 cup julienned carrots
- Sliced cucumber, gochujang and toasted sesame seeds, for serving
Roasted Potato Salad
By stancec44
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that's offset by a tang...
- 2 lb. Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks
- 3 tbsp. olive oil, divided
- 1 1⁄2 tsp. kosher salt, divided
- Freshly ground pepper
- 2 medium shallots, thinly sliced (about ¼ cup)
- 2 cloves garlic, roughly chopped
- 1⁄3 cup sour cream
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- 2 tbsp. chopped fresh flat-leaf parsley
Stout and Cheddar Meatloaf
By stancec44
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat
- 2 Tbs. plus 1 tsp. canola or olive oil
- 1 medium yellow onion, chopped
- 1/2 cup small-diced carrots
- 1/2 cup small-diced celery
- 2 large cloves garlic, finely chopped
- 3/4 cup stout beer, such as Guinness
- 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
- 1 cup whole milk
- 1 lb. ground beef
- 1 lb. ground veal
- 2 large eggs
- 1/2 cup grated Cheddar
- 1/4 cup dried mushrooms, rehydrated in hot water and chopped
- 1/4 cup chopped fresh parsley
- 1 Tbs. Worcestershire sauce
- Kosher Salt
- Freshly ground black pepper
- 10 oz. sliced bacon (about 9 strips)
Tamarind Whiskey Sour
By stancec44
Andy Ricker's first cocktail at Pok Pok
- 1/2 ounce tamarind concentrate or 1/2 ounce liquefied tamarind pulp (1:4 tamarind pulp blended with water)
- 1 1/2 ounces bourbon
- 1 ounce fresh lime juice
- 1 ounce palm sugar simple syrup (1:1 palm sugar to hot water)
- Orange slice, for garnishing
- Amarena cherry, for garnishing
Homemade Peanut Butter Cups
By stancec44
While these take some time to set up and fill, they’re pretty fabulous and have a nice bit of goosh to them
- 1 lb. bittersweet chocolate or milk chocolate, roughly chopped
- 1 cup creamy or chunky peanut butter, homemade or store-bought
- 1/2 tsp. vanilla extract, homemade or store-bought
- 1/4 tsp. salt
- 2 Tbs. packed light brown sugar, homemade or store-bought
Roasted Cauliflower
By stancec44
Preheat oven to 500 degrees
- 1 large cauliflower (or several small ones), ~2 lbs
- Curry powder
- Olive oil
- Kosher or sea salt
Beef Bourguignon
By stancec44
Accompaniment: 2 pounds roasted fingerling potatoes Place cut beef into a large non-reactive bowl and add wine
- 3 pounds boneless beef chuck, cut into 1-inch pieces
- 1 bottle dry red wine, preferably Burgundy or Côtes du Rhône
- 1/4 cup coarsely ground black pepper
- 1/2 cup all purpose flour
- 1/4 pound apple wood smoked thick-sliced bacon, cut crosswise into 1/4-inch slices
- 1/2 cup sherry wine, preferably Manzanilla
- 1 (4-inch) piece of celery
- 4 parsley stems, leaves removed & reserved
- 4 fresh thyme sprigs
- 2 dried bay leaves
- 3 tablespoons unsalted butter
- 2 onions (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 carrots, cut into 1/4-inch slices
- 1 tablespoon tomato paste
- 1 pound pearl onions
- 1 pound cremini mushrooms, quartered
- 1/4 cup chopped parsley, from reserved leaves
Chicken Tikka Masala
By stancec44
Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides
- For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
- 1/4 cup plain whole-milk Greek-style yogurt
- 2 tablespoons peanut oil
- 2 teaspoons fresh lime or lemon juice
- 1 large clove garlic, minced
- For the sauce:
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large white onion, finely chopped
- 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
- 3/4 cup water
- 1/2 cup heavy cream or half-and-half
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
- For serving:
- Naan (Indian flatbread) and/or cooked Basmati Rice