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Recipes
Popcorn w/Dark Chocolate Drizzle
By stancec44
Toss the just popped popcorn with the coconut oil and sea salt
- 4 cups air-popped popcorn
- 4 teaspoons coconut oil
- sea salt to taste
- 2 TBSP dark chocolate,chopped
Toasted Guajillo Chile Salsa
By stancec44
Serve with tacos or other Mexican food
- 4 ounces dried guajillo chiles (about 18), stemmed
- 6 garlic cloves, unpeeled
- 1 1/2 teaspoons kosher salt plus more
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Japanese-Style Wings (Teba No Karaage)
By stancec44
To achieve a crispy crust on his fried chicken, Sylvan Brackett, chef-owner of Izakaya Rintaro in San Francisco, us...
- 4 lb. chicken wings, separated at the joint, wing tips removed
- 1 cup plus 2 tbsp. mirin
- 1 cup plus 2 tbsp. sake
- 2 tbsp. sesame oil
- 1 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 10 cloves garlic, minced
- 1 (6") piece ginger, peeled and minced
- 1 cup soy sauce
- 1 ⁄2 cup turbinado sugar
- Canola oil, for frying
- 3 ⁄4 cup potato starch
- Ground sansho, for garnish
- Lemon wedges, for serving
Panang Vegetable Curry
By stancec44
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetable-packed curry from southern Thailand
- For Curry Paste:
- 2 tablespoons vegetable oil
- 2 large shallots, thinly sliced
- 2 tablespoons Panang Curry Paste (ingredients & recipe here)
- 2 tablespoons chopped peeled ginger
- 2 1/3 cups canned unsweetened coconut milk, divided
- 1 1/2 cups (or more) vegetable stock
- 8 fresh or frozen kaffir lime leaves
- 2 dried chiles de árbol
- 1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
- 1 small head of cauliflower (about 1 1/2 lb.), cored, broken into 1"–2" florets
- 1 pound carrots, peeled, cut on a diagonal into 1/2" slices
- 2 dried chiles de árbol, stemmed
- 2 dried guajillo chiles, stemmed
- 2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
- 3 tablespoons roasted peanuts
- 2 tablespoons chopped peeled fresh (or frozen, thawed) galangal
- 6 fresh or frozen kaffir lime leaves, finely chopped
- 1 large shallot, chopped
- 4 garlic cloves, chopped
- 2 fresh serrano chiles, chopped
- 1 1/2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water
- 1/2 cup thinly sliced fresh basil, divided
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon fresh lime juice
- 1 12-oz. package firm tofu, drained, patted dry, cut into 1" cubes
- Kosher salt
- 1/4 cup cup chopped peanuts
- Steamed jasmine rice
Slow Rise Pizza Dough
By stancec44
We worked with 3-star chef Giovanni Santini of Ristorante dal Pescatore Santini in Runate, Mantova, Italy, to creat...
- 1/4 teaspoon active dry yeast
- 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
- 2 teaspoons fine sea salt
- Extra-virgin olive oil for bowl
Sriracha - Ways to Use
By stancec44
Salad Dressing: Lace blue cheese or ranch dressing with Sriracha; spoon over a wedge of iceberg lettuce
- Various ingredients (see below)
Ice Cream Float-Cherry
By stancec44
It’s best to chill your glass, preferably 16-ounce, in the freezer for about 15 minutes before serving
- 1/4 cup sour cherry syrup (see headnote)
- 1-1/4 cups (10 ounces) chilled plain seltzer
- One 4-ounce scoop good-quality chocolate ice cream or blackberry ice cream
- Whipped cream, for garnish (optional)
Kulich Bread (Russian Easter Bread)
By stancec44
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffe...
- 1 cup whole milk
- 1/2 cup sugar plus a pinch
- 1 1/2 sticks (3/4 cup) unsalted butter
- Pinch of saffron threads, crumbled
- 2 teaspoons salt
- 2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
- 1/4 cup lukewarm water (105–115°F)
- 6 cups all-purpose flour plus additional for dusting
- 4 large eggs
- Special Equipment
- 2 (5- to 6-cup) soufflé dishes or 2 (2-pound) cleaned empty coffee cans
Potato Focaccia
By stancec44
Chef Andre from In Good Taste class says to replace the 1 c
- 2 med. starchy potatoes (about 1 lb.)(If they are rather moist after they are mashed, let tehm sit in fridge overnight, uncovered)
- 1 c. milk, lukewarm (see above note)
- 2 1/2 tsp active dry yeast dissolved in 1/4 c. water
- 3 c. high gluten flour
- 2 tsp sea salt
- fresh herbs: oregano, thyme or sage (or combo)
- Pitted olives (opt.)
- 1 medium onion, sliced thin
- 6 Tbsp. olive oil, plus 2 Tbsp. for greasing the pan, and 1-2 Tbsp for drizzling over the top 1 1/2 to 2 tsp coarse salt
Green Beans With Mushrooms and Crispy Onion Rings
By stancec44
In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt
- 1/2 small red onion, cut into thin rings and separated
- 2 tablespoons all-purpose flour
- kosher salt and black pepper
- 2 1/2 tablespoons olive oil
- 8 ounces button mushrooms, sliced
- 1 cup 1 percent milk
- 1 pound frozen green beans, thawed