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Recipes
Tortilla Española (Egg Tortilla w/Potatoes & Onions)
By stancec44
This version of tortilla española, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wa...
- 3 cups plus 1 Tbsp. extra-virgin olive oil, divided
- 2 lb. Yukon gold potatoes , peeled and cut into 1⁄8-inch slices
- 5 large eggs
- 1 small vidalia onion (7 oz.), medium dice
- 2 tsp. kosher salt
Easter Tart / torta di pasqua
By stancec44
The day after Easter is referred to as Pasquetta, or "little Easter
- Pastry Dough
- 3 cups unbleached all-purpose flour
- 2/3 cup water
- 1/3 cup extra-virgin olive oil
- 1 teaspoon salt
- Filling
- 5 cups (2 1/2 pounds) fresh ricotta
- 14 large eggs
- 3/4 pound good quality cooked ham or mortadella, diced
- 1 tablespoon plus 2 teaspoons minced fresh marjoram
- 2 1/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Pinch of cumin seeds
Pincho Ribs w/Sherry Glaze
By stancec44
(5 star rated.). These ribs are named after Spanish snacks known as pinchos
- RIBS
- RIBS
- RIBS
- 1/2 1/2 1/2 cup smoked sweet paprika
- 1/2 1/2 1/2 cup smoked sweet paprika
- 1/2 1/2 1/2 cup smoked sweet paprika
- 1/4 1/4 1/4 cup kosher salt
- 1/4 1/4 1/4 cup kosher salt
- 1/4 1/4 1/4 cup kosher salt
- 1 1 1 tablespoon granulated onion
- 1 1 1 tablespoon granulated onion
- 1 1 1 tablespoon granulated onion
- 1 1 1 tablespoon granulated garlic
- 1 1 1 tablespoon granulated garlic
- 1 1 1 tablespoon granulated garlic
- 1 1 1 tablespoon crushed red pepper
- 1 1 1 tablespoon crushed red pepper
- 1 1 1 tablespoon crushed red pepper
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon ground cumin
- 1 1 1 tablespoon ground coriander
- 1 1 1 tablespoon ground coriander
- 1 1 1 tablespoon ground coriander
- 1 1 1 tablespoon freshly ground black pepper
- 1 1 1 tablespoon freshly ground black pepper
- 1 1 1 tablespoon freshly ground black pepper
- 1 1 1 tablespoon dried oregano
- 1 1 1 tablespoon dried oregano
- 1 1 1 tablespoon dried oregano
- 4 4 4 racks of baby back ribs (8 pounds)
- 4 4 4 racks of baby back ribs (8 pounds)
- 4 4 4 racks of baby back ribs (8 pounds)
- GLAZE
- GLAZE
- GLAZE
- 1 1 1 cup honey
- 1 1 1 cup honey
- 1 1 1 cup honey
- 3/4 3/4 3/4 cup dry sherry
- 3/4 3/4 3/4 cup dry sherry
- 3/4 3/4 3/4 cup dry sherry
- 2 2 2 tablespoons soy sauce
- 2 2 2 tablespoons soy sauce
- 2 2 2 tablespoons soy sauce
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon Sriracha chile sauce
- 1/2 1/2 1/2 teaspoon Sriracha chile sauce
- 1/2 1/2 1/2 teaspoon Sriracha chile sauce
- 2 2 2 dashes Angostura or other bitters
- 2 2 2 dashes Angostura or other bitters
- 2 2 2 dashes Angostura or other bitters
Old-Fashioned Cinnamon Babka
By stancec44
The rolled doughs won’t look like they are big enough to fill the pan, but they will bake up to a nice size
- For the cinnamon schmear:
- 2 cups granulated sugar
- 1 cup powdered sugar
- 5 tablespoons ground cinnamon (see headnote)
- 1-1/2 sticks unsalted butter, at room temperature
- 2 large egg yolks
- Regular or low-fat milk, at room temperature, as needed
- For the simple syrup:
- 3/4 cup sugar
- 3/4 cup water
- For the butter crumb topping:
- 1/2 cup powdered sugar
- 1/2 cup King Arthur unbleached all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- For the dough:
- 1/2 cup water
- 4-1/2 teaspoons instant yeast, preferably SAF brand
- 5-1/2 to 6-1/2 cups King Arthur unbleached all-purpose flour, or more as needed, plus more for the work surface
- 5 large eggs, plus 1 beaten egg for brushing
- 1-1/2 cups granulated sugar
- 1-1/4 teaspoons kosher salt
- 2-1/2 sticks unsalted butter, at room temperature, cut into chunks
- 1-1/3 cups regular or low-fat milk, at room temperature
Irish Potato Pie
By stancec44
Preheat the oven to 350 degrees F
- 1 1 1 sheet frozen puff pastry, thawed
- 1 1 1 sheet frozen puff pastry, thawed
- 1 1 1 sheet frozen puff pastry, thawed
- 4 4 4 tablespoons butter
- 4 4 4 tablespoons butter
- 4 4 4 tablespoons butter
- 7 7 7 thick sliced bacon, chopped
- 7 7 7 thick sliced bacon, chopped
- 7 7 7 thick sliced bacon, chopped
- 5 5 5 potatoes (4 large), peeled and sliced thin
- 5 5 5 potatoes (4 large), peeled and sliced thin
- 5 5 5 potatoes (4 large), peeled and sliced thin
- 1 1 1 onion, peeled and sliced thin
- 1 1 1 onion, peeled and sliced thin
- 1 1 1 onion, peeled and sliced thin
- 1 1 1 tablespoon fresh dill
- 1 1 1 tablespoon fresh dill
- 1 1 1 tablespoon fresh dill
- 1/2 1/2 1/2 cup heavy cream
- 1/2 1/2 1/2 cup heavy cream
- 1/2 1/2 1/2 cup heavy cream
- Salt and Pepper
- Salt and Pepper
- Salt and Pepper
- Chive for garnish
- Chive for garnish
- Chive for garnish
Salt Cod Beignets with Herbed Yogurt (overnight)
By stancec44
Grub Crawlin' Shrimp and Grits in Charleston, SC Shrimp and Grits in Charleston, SC Grub Crawl Summer Jams Grub Cr...
- BEIGNETS
- 3/4 cup 1/3-inch cubes dried salt cod*
- 8 cups water
- 1 3/4 cups whole milk
- 2 large garlic cloves, peeled, crushed
- 1 bay leaf
- 2 teaspoons olive oil
- 1/2 cup minced onion
- 1/4 cup canned evaporated milk
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 large egg, beaten to blend
- 1 tablespoon butter, melted
- 1 3/4 cups cake flour
- 2 tablespoons minced chives
- 1 teaspoon finely grated lemon peel
- 1 teaspoon salt
- 1/2 teaspoon crushed fennel seed
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon cayenne pepper
- HERBED YOGURT
- 2 7-ounce containers whole-milk Greek-style yogurt**
- 2 tablespoons fresh lemon juice
- 2 teaspoons each minced fresh dill, tarragon, parsley, and mint
- 1 teaspoon finely grated lemon peel
- Vegetable oil (for frying)
Tomato Puree
By stancec44
Wash the tomatoes and trim the stems
- 6 to 8 lb. ripe tomatoes, preferably a plum or paste tomato variety like San Marzano
Egg Yolk Caramel
By stancec44
Our favorite taste-bending application of caramel shows up at Blackbird in Chicago, where a garbanzo-bean soup is g...
- 15 large egg yolks
- Pinch kosher salt
- 2 1/4 cups granulated sugar
- 6 tablespoons hot water
Mexican Chocolate & Almond Ice Cream
By stancec44
Prepare an ice bath inside a large mixing bowl or roasting pan
- 3 cups half-and-half, divided
- 1/4 cup unsweetened cocoa powder
- 5 ounces Mexican chocolate such as Ibarra or Abuelita (see Recipe Note), or good-quality semi-sweet chocolate, chopped into small pieces (about 1 heaping cup)
- 1 teaspoon vanilla or almond extract
- 1 teaspoon cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/3 cup sugar
- 5 large egg yolks
- Pinch fine salt
- 1 cup sliced almonds, toasted
- Optional toppings: cayenne pepper, flaked sea salt
Ice Cream Float-Purple Cow
By stancec44
Like a seven-layer dip after five minutes with a chip-wielding mob, the ice cream float is at its best when it look...
- It’s best to chill your glass, preferably 16-ounce, in the freezer for about 15 minutes before serving.
- For the syrup
- 2 quarts 100-percent pure Concord grape juice
- 2 teaspoons fresh lime juice
- For the float
- 11/4 cups (10 ounces) chilled plain seltzer, or as needed
- One 4-ounce scoop good-quality vanilla ice cream (may substitute peanut butter ice cream)