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Recipes
Peach Mascarpone Custard Pie w/Amaretti Cookie Crust
By stancec44
1. In the bowl of a standing mixer, combine the flour, salt and sugar
- Dough
- Crust
- 1 cup unbleached all-purpose flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 stick plus 1 tablespoon unsalted butter, cold and diced into 1/2-inch
- cubes
- 1/3 cup ice water
- 1 cup dried beans or pie weights
- Filling
- 4 large freestone peaches
- 1/2 cup mascarpone cheese
- 1/2 cup half-and-half
- 2 large eggs
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1/8 teaspoon almond extract
- Topping
- 1/2 cup all-purpose flour
- 1/2 cup smashed amaretti cookies
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter
Curried Chicken (Jamaican)
By stancec44
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes
- 4 4 1 1⁄2″ boneless, skinless chicken thighs, cut into 1 1⁄2″ pieces
- 1 1⁄4 1⁄4 cup fresh lime juice
- 2 2 2 tbsp. curry powder
- 1 1⁄4 1⁄4 cup coconut oil
- to salt and freshly ground black pepper, to taste
- 1 1 1 tsp. ground allspice
- 3 3 3 cloves garlic, finely chopped
- 3 3 3 scallions, finely chopped
- 3 3 3 sprigs thyme
- 2 2 2 carrots, thinly sliced
- 1 1 1⁄2″ chayote squash, cut into 1⁄2″ cubes
- 1 1 1⁄2″ russet potato, peeled and cut into 1⁄2″ cubes
- 1 1 1 (1″) piece ginger, minced
- 1 1 1 cup coconut milk
- 1 1 1 Scotch bonnet or habanero chile, slit in half lengthwise
- Cooked white rice, for serving
Fresh Corn Hush Puppies
By stancec44
Recipe adapted from Ford Fry, The Optimist, Atlanta, GA
- 2 large ears of corn, kernels cut off and ear discarded (about 2 cups)
- 3/4 cup whole milk
- 2 1/2 tablespoons unsalted butter
- 1 1/2 cups bread flour
- 3 large eggs
- 2/3 cup cornmeal
- 1 tablespoon corn flour
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 medium scallion, finely chopped
- 1 1/2 tablespoons finely chopped parsley
- 3 cups vegetable oil
- Confectioners’ sugar
Labneh Cheese
By stancec44
This Arab version of mascarpone, ricotta, and Greek-style yogurt is salty, and it’s next to impossible to find he...
- 21/2 cups full-fat, Greek-style
- thick yogurt
- 1 tsp fine sea salt
- 1 large piece of cheesecloth
- 2 Tbsp Lime infused olive oil
- Serving Suggestion
- 2 Tbsp Harissa infused olive oil
- or Lime infused olive oil
- 1 Tbsp freshly torn mint leaves
- 2 radishes (preferably watermelon, if they’re in season)
- 1 seedless cucumber, sliced
- 1/2 cup pitted black olives
Natchez Jambalaya (****)
By stancec44
Can assemble day before or early in the day of serving and finish in the oven when ready
- 6 Tbsp. veggie oil
- 1 lb. smoked or Cajun sausage (such as Andouille) cut into 1/2" thick slices
- 3 1/2 lbs. boneless chicken breasts or thighs (or mix), cut into 3" pieces
- 1 tsp. cayenne
- 3 lg. celery stick, thinly sliced
- 2 lg. green onions, coarsely chopped (plus more for garnish, thinly sliced)
- 2 lg. green bell peppers, cut into 3/4" dice
- 6 garlic cloves, minced
- 1 Tbsp. dried thyme, crumbled
- 3 c. long grain rice
- 3-16 oz. can Italian plum tomatoes
- 1 - 3 1/2 c. chicken stock
- 2 c. bottled clam juice
- 1 lb. med. shrimp, peeled & deveined
- Hot pepper sauce (tabasco)
- Salt
Leite's Buttermilk Pecan Ice Cream
By stancec44
This isn’t your typical butter pecan ice cream
- For the brown sugar ice cream
- 3/4 cup packed dark brown sugar
- 1/2 cup skim milk powder
- 1 2/3 cups whole milk
- 1 2/3 cups heavy cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
- For the pecan brittle
- 12 ounces pecans, broken into pieces
- 1/2 cup golden syrup or light corn syrup
- 1 cup granulated sugar
- 3/4 teaspoon fine sea salt
- 8 tablespoons (4 ounces or 120 grams) unsalted butter (4 oz)
- 1/4 cup water
- 1/2 teaspoon baking soda
Leek & Morel Strata (Overnight)
By stancec44
Heat the oven to 350°F. Grease a 9 x13-inch baking dish with butter
- 1-1/2 oz. dried morels (about 2-1/2 cups)
- 1 oz. dried shiitakes (about 3/4 cup)
- 6 cups cubed (3/4-inch) baguette
- 2 Tbs. unsalted butter; more for the baking dish
- 2 large or 3 medium leeks (white and light green parts only), thinly sliced into half moons (about 3 cups) and washed and drained well
- Kosher salt and freshly ground black pepper
- 12 large eggs
- 2-1/2 cups whole milk
- 3/4 cup freshly grated Parmigiano Reggiano
Croque Monsieur Kites
By stancec44
Oh la la. One of these breakfast pastries will keep you going all day long – packing creamy cheese sauce, pancett...
- For the pastry
- olive oil, for greasing
- 500 500g/1lb 500g/1lb (2oz) strong white flour, plus extra for dusting
- 10 10g/1/4 10g/1/4 oz fast-action yeast
- 10 10g 10g (1/4oz) salt
- 80 80g 3/4oz) (2 3/4oz) caster sugar
- 2 2 2 medium free-range eggs
- 125 125ml 1/2oz) (4 1/2oz) full-fat milk, heated until tepid
- 250 250g 250g (9oz) unsalted butter, chilled
- For the béchamel sauce>/b>
- 25 25g 25g (1oz) unsalted butter
- 2 2 2 tbsp plain flour
- 250 250ml 250ml (9fl oz) full-fat milk
- 1 1 1 tbsp wholegrain mustard
- salt and freshly ground black pepper
- For the filling
- 1/2 1/2 1/2 tbsp olive oil
- 25 25g 25g (1oz) unsalted butter
- 200 200g 200g (7oz) mixed mushrooms, thinly sliced
- 200 200g 12 (7oz) pancetta, 12 rashers left whole, the rest sliced into small pieces
- 2 2 2 sprigs fresh thyme, leaves picked
- 1 1 1 tsp finely chopped garlic
- 1 1 1 tsp porcini powder (you can make your own by pulsing dried porcini mushrooms in a food processor)
- 150 150g 1/2oz) (5 1/2oz) gruyère, grated
- 75 75g 1/2oz) (2 1/2oz) emmental, grated
- For the egg wash
- 1 1 2 medium free-range egg, beaten with 2 tsp milk
Grilled Side of Wild Salmon
By stancec44
use thin, rimless baking sheets as extra-large spatulas
- 3 tablespoons extra-virgin olive oil plus more for brushing and drizzling
- 1 4-pound wild salmon fillet, skin on, pin bones removed
- Kosher salt and freshly ground black pepper
- 2 –3 lemons, halved
Perfect Margarita
By stancec44
It’s generally agreed that the components of a classic margarita are tequila, triple sec, and fresh lime juice
- 1 1/2 1 1/2 1/2 oz. tequila (100% agave a must, preferably a reposado)
- 1 1/2 1 1/2 1/2 oz. triple sec or Cointreau
- 1 to 1 1/4 1 to 1 1/4 1/4 oz. of lime juice
- Salt for the rim of the glass