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Recipes
Thick Pugliese Focaccia
By stancec44
This yeast dough made with mashed potatoes yields two large focacce or 4 smaller ones
- DOUGH
- 2 medium all purpose potatoes, peeled, and diced
- 1 teaspoon dried yeast
- 6 to 6 1/2 cups bread flour
- 1 teaspoon wheat gluten (optional)
- 1 1/2 tablespoons fine sea salt
- 1 tablespoon extra-virgin olive oil
- TOPPING
- 5 or 6 large plum tomatoes, cut into small chunks, or 1 pint cherry tomatoes, halved
- 2 tablespoons coarse sea salt
- 4 tablespoons extra virgin-olive oil
- 2 tablespoons dried oregano
Walnut Spice Cake
By stancec44
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiche...
- FOR THE CAKE:
- 1 cup vegetable shortening, plus more for pans
- 3 cups cake flour, plus more for pans, sifted
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup milk
- 1 tsp. vanilla extract
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground cloves
- 2 cups sugar
- 6 egg whites, at room temperature
- FOR THE ICING:
- 4 cups sugar
- 3 cups milk
- 12 tbsp. unsalted butter, melted
- 1/3 cup Dutch-processed cocoa powder, sifted
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 cups whole walnut halves
Beef Chili
By stancec44
It’s faster and easier to brown the meat in larger pieces first and chop them afterward
- 4 large or 6 medium ancho chiles
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 3 tablespoons extra-virgin olive oil
- 5 pounds boneless beef chuck, cut into 1/2-inch slices
- Kosher salt, freshly ground pepper
- 2 large yellow onions, chopped
- 6 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 14.5-ounce can fire-roasted crushed tomatoes
- 3 tablespoons dark brown sugar
- 1 12-ounce bottle lager
- 2 teaspoons apple cider vinegar
- Toppings as desired (sour cream, grated cheddar, chopped red onion, lime wedges, cilantro, sliced avocado, pickled jalapeños, corn nuts, and don't forget Fritos)
Bourbon Slush (Overnight)
By stancec44
1. In a small saucepan, bring 2 cups of the water to a boil
- 9 cups water, divided
- 3 black tea bags
- 2 cups sugar
- 12 ounces frozen lemonade concentrate
- 6 ounces frozen orange juice concentrate
- 2 cups bourbon
- 2 liters ginger ale, chilled, for serving
Turkish Coffee Truffle Fried Pies
By stancec44
Chop chocolate if necessary and melt in microwave dish 10-20 seconds at a time until melted and set aside
- 25 ounces dark chocolate, 65 percent cacao or higher,
- 14 ounces heavy cream
- 10-1/2 ounces honey
- 2 ounces Turkish coffee, finely ground
- Zest of 1/2 orange, finely grated
- 2 ounces tahini, also known as sesame butter, at room temperature
- 1/2 tablespoon sea salt
- 2 tablespoons orange blossom water or 1/2 tablespoon rose water
- 2 sheets puff pastry, 12-inch x 20-inch
- 1 egg beaten with 2 tablespoons water
- Oil for frying
- Powdered sugar, for dusting
Angel Food Cupcakes
By stancec44
These cupcakes are the perfect spring or summer treat—light and airy angel food cake is topped with a tangy lemon...
- FOR THE FROSTING:
- 3⁄4 cup cake flour
- 3⁄4 cup confectioners' sugar
- 6 egg whites
- 3⁄4 tsp. cream of tartar
- 1⁄2 tsp. kosher salt
- 1⁄2 cup sugar
- 1 tsp. vanilla extract
- 2 oz. cream cheese, softened
- 8 tbsp. unsalted butter, softened
- 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. kosher salt
- Zest of 1 lemon
- 1 cup confectioners' sugar
- 2 tbsp. fresh lemon juice
- 1⁄2 cup mascarpone cheese, softened
- 1 cup blackberries, raspberries, or quartered strawberries
- 1 tbsp. sugar
- 1 tbsp. orange liqueur, such as Grand Marnier
Pickled Shrimp on Rye (Overnight)
By stancec44
1. In a large pot over high heat, add the water, salt, onion, Old Bay and bay leaves
- Poaching Liquid
- 8 cups water
- 1/2 cup kosher salt
- 1 yellow onion, halved
- 2 tablespoons Old Bay seasoning
- 3 bay leaves
- 1 pound large shrimp (21 to 25 count), peeled and deveined
- Pickled Shrimp
- 1 red onion, cut into 1-inch slices
- 1 bulb fennel, cut into 1-inch slices
- 1 red bell pepper, cut into 1-inch slices
- 2 stalks celery, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1/2 cup Champagne vinegar
- 1/2 cup lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup loosely packed parsley leaves
- 8 allspice berries
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 3 lemons, peels removed with a vegetable peeler
- 1/4 cup mayonnaise
- 1 garlic clove, finely minced
- 1 tablespoon extra-virgin olive oil
- 4 slices of rye bread
- 4 dill sprigs
Blistered Green Beans w/Tomato-Almond Salsa
By stancec44
Do Ahead: Dish can be made 3 hours ahead
- 2 pints cherry tomatoes
- 1/4 cup unsalted, roasted almonds
- 1 garlic clove, grated
- 2 tablespoons olive oil
- 2 tablespoons Sherry vinegar or red wine vinegar
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt, freshly ground pepper
- 3 teaspoons vegetable oil
- 2 pounds haricots verts or green beans, trimmed
Kale Chips with Toasted Lemon Zest
By stancec44
Wash and dry the kale leaves well in advance of roasting to ensure that they are completely dry
- 9 to 11 oz. mature curly kale, trimmed and torn into bite-size pieces
- 3 Tbs. extra-virgin olive oil
- 2 tsp. apple cider vinegar
- 2 Tbs. finely grated lemon zest (from about 2 large lemons)
- Kosher salt
Pea Salad
By stancec44
Mix all together. Just before serving, add dry noodles and dry roasted peanuts
- Frozen peas, thawed and drained
- 2-3 celery stalks, thinly sliced
- 3/4 c. green onions, thinly sliced
- sliced radishes
- Mayo
- Dried show mein noodles
- dry roasted peanuts