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Recipes
Freckled Woodblock Ice Cream (Salt & Straw)
By stancec44
In a medium (about 11/2-quart) saucepan, heat 1/4 cup water, the salt and the sugar over medium-high heat until the...
- 1 1/4 teaspoons Jacobsen Oregon Harvested Salt or another flaky sea salt
- 2 tablespoons granulated sugar
- 5 ounces single-origin Woodblock Chocolate or another great dark chocolate, chopped into chip-size pieces
- 3 cups Ice Cream Base very cold (see accompanying recipe)
- 1 teaspoon vegetable oil
Poached-Chicken Salad w/Walnuts & Grapes
By stancec44
We are dedicated mayonnaise geeks here in the Tasting Table Test Kitchen (stay tuned for our ultimate homemade-mayo...
- Chicken
- Two 6-ounce boneless, skinless chicken breasts
- 2 1/2 teaspoons kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 medium shallot, halved and thinly sliced
- 2 garlic cloves, smashed
- 10 sprigs fresh thyme
- 2 dried bay leaves
- 2 cups chicken broth or stock
- 1 cup water
- 1 lemon
- Salad
- 3/4 cup walnut halves
- Juice of 1 lemon (reserved from the lemon halves added to the poaching broth)
- 1 tablespoon grainy mustard
- 1 tablespoon finely chopped fresh tarragon
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup seedless red grapes, quartered
- 2 celery stalks--trimmed, peeled and thinly sliced on a bias
- 3 scallions, white and light green part only, thinly sliced
- Flatbread crisps, toasted buns or sandwich bread or large lettuce leaves for serving
Cranberry Spice Cake with Citrus-Cranberry Compote
By stancec44
CAKE Preheat oven to 350°
- CAKE
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups (8 oz.) fresh (or frozen, thawed) cranberries
- 2/3 cup sugar
- 2/3 cup (packed) dark brown sugar
- 1/2 cup grapeseed oil or other neutral vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon freshly grated orange zest
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
- LEMON GLAZE
- 1 cup powdered sugar
- 2 teaspoons freshly grated lemon zest
- 3 tablespoon strained fresh lemon juice
- 1/8 teaspoon kosher salt
- Citrus-Cranberry Compote (I say optional - look up on BA website if you want)
Maple Roasted Brussels sprouts
By stancec44
Heat the canola oil in a very large skillet until shimmering
- 1/4 cup canola oil
- 2 1/4 pounds baby brussels sprouts or regular brussels sprouts that are halved lengthwise
- Salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
- 2 tablespoons light brown sugar
- 1/4 cup Grade A pure maple syrup
- 1 1/2 tablespoons cider vinegar
- 1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
- 1 tablespoon walnut oil
Perfect Roast Chicken
By stancec44
1. Preheat the oven to 400° and position a rack in the center of the oven
- One 3 1/2- to 4-pound chicken
- 3 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1/2 lemon
- 1/2 pear
- 3 garlic cloves
- 1 small bunch fresh mixed herbs, such as sage, rosemary and tarragon
- 1 1/2 teaspoons sweet paprika
- 3 medium russet potatoes (about 2 pounds), scrubbed and cut into 1 1/2-inch pieces
- 2 large yellow onions, quartered
- 1 pound seasonal vegetables, such as parsnips and carrots, peeled and cut into 1 1/2-inch pieces
- 3 tablespoons extra-virgin olive oil
Chickpea Stew w/Spinach & Chorizo
By stancec44
This stew, like all those in Catalonia, starts with a sofrito, a thick sauce made with sautéed onions and tomatoes
- 2 cups dried chickpeas, soaked overnight and drained
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, finely diced
- 1 1/2 teaspoons finely chopped rosemary
- 1 bay leaf
- One 28-ounce can Italian tomatoes, chopped, 1 cup juice reserved
- 1/2 pound soft cooked chorizo, sliced 1/4 inch thick
- 1 pound spinach, thick stems discarded
- Salt and freshly ground pepper
Garlic Confit Toast
By stancec44
Serve with Classic Meatballs & Spaghetti & Iceberg Salad w/Italian Dressing
- 1 head garlic, cloves peeled
- 1/2 cup (1 stick) unsalted butter
- 1 cup grated Parmesan
- 2 teaspoons chopped oregano
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1 baguette
Gluten-Free Vegan Gingerbread
By stancec44
Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper
- 2 tablespoons ground flax seeds
- 6 tablespoons warm water
- 5/6 cup (100 grams) millet flour
- 5/6 cup (100 grams) teff flour
- 1/3 cup (50 grams) potato starch (not flour)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup coconut palm sugar
- 1/2 cup unsulfured molasses
- 1/3 cup coconut oil
- 1 cup unsweetened applesauce
Parker House Rolls
By stancec44
Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes
- 1 envelope active dry yeast
- 1 cup whole milk
- 1/4 cup vegetable shortening
- 3 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/4 cup unsalted butter
- Special Equipment
- 13 x9-inch baking dish
Simple is Best Stuffing/Dressing
By stancec44
DO AHEAD: Dressing can be made 1 day ahead
- 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
- 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
- 2 1/2 cups chopped yellow onions
- 1 1/2 cups 1/4-inch slices celery
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs