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Recipes
Spanische Windetorte
By stancec44
This Spanische Windtorte recipe by Mary Berry is the technical challenge recipe in the Desserts episode of Season 3...
- For the French meringue shell:
- 8 large free-range egg whites
- 1/2 tsp cream of tartar
- 475 g (1 lb 1 oz) caster sugar
- For the fondant violets:
- 25 g (1 oz) dusky lavender ready-to-roll icing
- 25 g (1 oz) deep purple ready-to-roll icing
- 10 g (1/4 oz) yellow ready-to-roll icing
- For the Swiss meringue decoration:
- 4 large free-range egg whites
- 250 g (9 oz) caster sugar
- For the filling:
- 600 ml (20 fl oz) double cream
- 50 g (1 3/4 oz) icing sugar, plus extra for dusting
- 1 tsp orange blossom water
- 400 g (14 oz) strawberries, roughly chopped
- 200 g (7 oz) raspberries
Thai Bouillabaisse
By stancec44
From Chopstix, pg. 68 Serves 4 as an entree and 8 as the soup course
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 Tbsp. finely minced fresh ginger
- 1 stalk lemongrass, cut into 1" lengths (no stem & put in bag to remove before serving)
- 4 c. chicken broth
- 3 c. coconut milk
- 1/2 c. dry white wine
- 2 Tbsp. fish sauce
- 1 tsp. Chinese Chili Sauce
- Lg. pinch saffron
- 20 small mussels, cleaned
- 1/2 lb. med. shrimp
- 1/2 lb. skinless salmon filet
- 1/2 lb. vine-ripened tomatoes
- 2 Tbsp. shredded fresh basil
- 2 Tbsp. cornstarch
- Freshly grated nutmeg
- Salt to taste
Buffalo-Style Snack Mix
By stancec44
Both buttery and spicy, this Buffalo-style snack mix gets a triple buzz from hot sauce, cayenne and freshly ground ...
- 3 cups Corn Chex
- 3 cups cheddar Goldfish crackers
- 2 cups white cheddar Cheez-It crackers
- 2 cups mini pretzels
- 5 tablespoons unsalted butter, sliced
- 1/4 cup plus 2 tablespoons hot sauce, such as Frank’s RedHot
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon apple cider vinegar
- 2 pinches of cayenne Pepper
Chile-Garlic Fried Chicken (0vernight)
By stancec44
Michael Solomonov has consumed more fried chicken and doughnuts in the past few months than most of us eat in a lif...
- Chicken
- 1 whole chicken (about 3 1/2 to 4 pounds), cut into 8 bone-in pieces (two thighs, two drumsticks, each breast cut in half lengthwise)
- 2 tablespoons kosher salt, divided
- Vegetable oil for frying
- 2 cups cornstarch
- 1 cup all purpose flour
- 1 cup water
- Chile-Garlic Sauce
- 1/4 cup garlic-chile sauce, such as Huey Fong Chili Garlic Sauce
- 1/4 cup soy sauce
- 3/4 cup kecap manis (sweet soy sauce)
- 3 tablespoons apple cider vinegar
Mini Herb Frittatas w/Smoked Salmon
By stancec44
Preheat the oven to 325°
- 20 large eggs, lightly beaten
- 1/2 cup crème fraîche, plus more for topping
- 1/3 cup finely chopped tarragon
- 1/3 cup finely chopped dill, plus small sprigs for garnish
- 1/3 cup finely chopped chives
- 4 scallions, white and tender green parts only, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 pound thinly sliced smoked salmon, cut into 1-inch strips
Passover Pistachio Brittle
By stancec44
A little sugar, a little spice, and a whole lot of crunch make this Passover-ready recipe a special treat
- 2 cups whole-wheat matzo farfel
- 1/2 cup chopped pistachios
- 1/4 teaspoon cayenne pepper
- 2 cups sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, softened
Chocolate Truffle Cake
By stancec44
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa
- FOR THE CAKE:
- 11 tbsp. unsalted butter, softened
- 1 1/2 cups flour
- 6 oz. semisweet chocolate, preferably 54%, chopped
- 1/2 cup confectioners' sugar
- 7 eggs, separated
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup dark rum
- FOR THE GANACHE:
- 24 oz. semisweet chocolate, preferably 54%, roughly chopped
- 3 cups heavy cream
- Chocolate shavings
- Cocoa powder, for dusting
Clotted Cream - Old Fashioned - and Scones
By stancec44
Cream: In a double boiler over medium heat bring the cream to 175 degrees
- For the Clotted Cream
- 4 cups heavy cream (1 quart)
- For the English Scones
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter, diced
- 1 large egg, beaten
- 5 tbsp milk
- 1 large egg, beaten (to glaze the tops of the scones)
Korean Nachos
By stancec44
These will be the BEST NACHOS of your life! Topped with everyone’s favorite Korean beef, caramelized kimchi + a S
- 1 teaspoon vegetable oil
- 1 cup kimchi, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 12 ounces tortilla chips
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon sesame seeds
- FOR THE KOREAN BEEF
- 2 tablespoons light brown sugar, packed
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red-pepper flakes, or more to taste
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
Lemon Curd
By stancec44
Will keep up to two weeks in refrigerator
- 1/2 1/2 1/2 cup salted butter, softened
- 2 2 2 cups granulated sugar
- 4 4 4 large eggs
- 2 2 2 large egg yolks
- 1 1 1 4 lemon zest, plus 1 cup fresh juice (about 4 large lemons)