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Recipes
Moors and Christians (Black Beans and Rice)
By stancec44
From 'Hands On Spanish Flavors' class with Chef Shelley McDaniel, at In Good Taste, September 11, 2010
- For the Rice:
- 2 Tbsp. olive oil
- 2 c. Spanish short grain rice (such as paella rice or via lone none or Arborio)
- 4 c. vegetable stock
- Salt & Pepper
- For the Beans:
- 2 Tbsp. olive oil
- 2 oz. Serrano ham, or bacon or prosciutto or other smoked ham
- 2 lg. poblano chilies, seed and diced into 3/8” dice
- 1 lg. onion, diced into 1/4” dice
- 2 piquillo peppers, or roasted red peppers, diced
- 2 lg. garlic cloves, minced
- 2 cans black beans, drained and rinsed
- 1 c. to 1-1/2 c. vegetable broth
- 2 Tbsp. sherry vinegar
- 4 Tbsp. fresh parsley, chopped finely
Tuscan Style Beans
By stancec44
Koide suggests purchasing high-quality dried beans for this recipe, and cooking them in a heavy-bottomed pot
- Kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece
- Dried borlotti or cannellini beans, 1 1/2 pounds
- Smoky bacon (such as Benton's or Nueske's), 4 ounces (preferably in 1 piece rather than strips)
- Extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving
- Medium white onion, 1/2 (finely chopped)
- Celery, 1 stalk (finely chopped)
- Fennel fronds and stalks, from 1 bulb (finely chopped)
- Fresh sage leaves, 8 (finely chopped)
- Dried bay leaves, 2
- Fresh rosemary, 1 medium sprig (needles removed and finely chopped)
- Garlic clove, 1 (smashed with the side of a chef's knife)
- Dried red pepper flakes, 1 pinch
- Freshly ground black pepper, 1 pinch
- Parmigiano-Reggiano cheese rind, 1
- Flaky salt, for serving
- Grated Parmigiano-Reggiano cheese, for serving
Cookie Cannoli w/Coffee Cream
By stancec44
Gina DePalma, the pastry chef at Babbo in New York City, makes incredible cannoli: delicate, crisp pastries subtly ...
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar 2 large egg whites, at room temperature
- 1/2 cup all-purpose flour
- 1/2 teaspoon finely grated orange zest
- 3/4 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup mascarpone
- 1 cup heavy cream
- 1 teaspoon pure coffee extract
- Confectioners' sugar, for dusting
Mushroom, Proscuitto & Pine Nut Stuffing
By stancec44
Soak dried mushrooms in enough tepid water to cover for at least 30 minutes
- 1 1/4 oz. dried Italian mushrooms
- 2 Tbsp. unsalted butter
- 1 2" piece bone marrow, minced
- 1 small onion, minced
- 1 lg. garlic clove, minced
- 1 1/4 lbs. mushrooms, sliced
- 1/3 c. Marsala
- 1 1/2 oz. prosciutto, diced
- 3/4 c. whipping cream
- 1/2 dried bread crumbs
- 1/4 c. freshly grated Parmesan
- 3 Tbsp. pine nuts, toasted
- 1 tsp. fresh lemon juice
- 1 tsp. minced fresh thyme
- 1/2 tsp. minced fresh sage
- Salt & pepper
Sponge Cake
By stancec44
Because they can be made using matzoh cake meal instead of flour, sponge cakes have long been favorite Passover des...
- 2/3 cup matzo cake meal
- 1/3 cup potato starch
- 1/4 teaspoon salt
- 9 large eggs, separated
- 1 cup granulated sugar
- Juice and zest of 1/2 orange
- Juice and zest of 1/2 lemon
- Passover Powdered Sugar
Spring Greens with Smoked Fish and Herbed Aioli
By stancec44
herbed aioli Combine 2 tablespoons water, egg yolks, lemon juice, and garlic in medium metal bowl; whisk to blend
- herbed aioli
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh Italian parsley
- greens
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 5-ounce package mixed baby greens
- 1 small head of radicchio, coarsely torn
- 1 1/4 to 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces
Savory Dutch Baby Pancakes
By stancec44
Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up ...
- Topping Ideas:
- 3 3 3 large eggs, room temperature
- 3/4 3/4 3/4 cup whole milk, room temperature
- 3 3 3 tablespoons unsalted butter, melted, slightly cooled, divided
- 1/2 1/2 1/2 cup all-purpose flour
- 2 2 2 tablespoons cornstarch
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- Fried eggs, avocado, and shaved ham
- Smoked salmon, crème fraîche, and sliced spring onions
- Sautéed kale, crispy bacon, and aged cheddar
Fig & Blue Cheese Bites
By stancec44
1. Preheat the oven to 400°
- 1 sheet frozen puff pastry, thawed
- 1/4 cup fig jam
- 1/4 cup crumbly blue cheese (such as Maytag)
- 1 small bunch fresh chives, cut into 2-inch lengths
Grilled Flatbreads with Apples, Bacon, and Onion
By stancec44
Heat butter in a medium saucepan over low heat until melted and just beginning to foam
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all-purpose flour plus more
- 1 cup whole milk
- 3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)
- Cayenne pepper
- Freshly grated nutmeg
- Kosher salt
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1 red onion, root end intact, cut into 1/2-inch wedges
- 6 teaspoons olive oil, divided
- Freshly ground black pepper
- 2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon crème fraîche or sour cream
- 1 1-pound store-bought pizza dough, room temperature
Bread Dressing for Turkey (goes with Potato Dressing for Turkey)
By stancec44
Need to make Amped-Up Red Pepper Past from Portuguese cookbook in advance
- 1/4 pound thick-sliced slab bacon, cut crosswise into 1/4-inch pieces
- 1 pound chourico, linguica, or dry-cured smoked Spanish chorizo, roughly chopped
- Olive oil, if needed
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup dry white wine
- 3 tablespoons Amped-Up Red Pepper Paste
- 2 tablespoons double-concentrate tomato paste, or three tablespoons regular store-bought or homemade tomato paste
- 12 cups 3/4-inch cubes of day-old rustic bread
- About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley leaves