Stancec44's profile page
Recipes
Montrachet Cheesecake
By stancec44
Emily Crumpacker
- 22 oz. Montrachet (mild chèvre), room temp.
- 1 1/4 c. sugar
- 5 eggs.
- 6 dried pear halves (dried fruit) flat
- 1 1/2 c. vermouth
- water
Bacon, Tomato and Cheddar Breakfast Bake w/Eggs
By stancec44
This breakfast bake topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly i...
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Victoria Sandwich-Mary's
By stancec44
For this recipe you will need two 8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle
- For the sponge
- 4 large free-range eggs
- 225 g (8oz) caster sugar, plus extra for sprinkling
- 225 g (8oz) self-raising flour
- 1 level tsp baking powder
- 225 g (8oz) unsalted butter, softened, plus extra for greasing
- For the jam
- 200 g (7oz) raspberries
- 250 g (9oz) jam sugar
- For the buttercream
- 100 g/3 1/2oz unsalted butter, softened
- 200 g/7oz icing sugar, sifted
- 2 tbsp milk
Mild Dduk Bokki
By stancec44
(I think she meant this comment for the spicy ddukbokki) When the person who did the video lived in Korea, she wen...
- 1 package tube rice cake for ddukbokkie
- beef strips
- soy sauce
- sugar
- garlic
- onion
- king oyster mushrooms
- water
Shrimp Dunken Noodles
By stancec44
In a large skillet over medium heat, heat oil
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1/4 c. Sliced green onions
- 2 bell peppers, thinly sliced into strips
- 1 c. sliced mushrooms (such as cremini)
- 1 lb. medium peeled and deveined shrimp (thawed if frozen)
- 12 oz. cooked rice or udon noodles
- 3/4 c. low-sodium soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. Sriracha or chili sauce
- 1 tbsp. lime zest
- 1/3 c. fresh basil leaves
- Lime wedges, for serving
Leite's Burger with Crispy Onions
By stancec44
I chose to make this onion-topped, horseradish-slathered “fat boy” Schlow Burger, created by Boston chef Michae...
- 2 cups canola or other mild vegetable oil
- 1 large yellow onion, sliced into 1/8- to 1/3-inch-thick rings
- For the Michael Schlow burgers
- 18 ounces 80% lean ground beef
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup store bought or homemade mayonnaise
- Juice of 1 lemon
- 2 teaspoons prepared white horseradish
- 2 thick slices Vermont or English cheddar cheese
- 2 brioche hamburger buns, split and toasted
- Creamy Coleslaw
Spring Minestrone with Chicken Meatballs
By stancec44
Mix chicken, breadcrumbs, 3 Tbsp
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
- 5 cups low-salt chicken broth
- 3/4 cup ditalini or other small pasta
- 1 cup 1/2-inch rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Chickpea Stew w/ Lamb, Pork & Veal
By stancec44
Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vi...
- 2 tbsp. lard or unsalted butter
- 6 oz. cured Portuguese chouriço sausage, sliced 1 1/2" thick
- 6 oz. boneless lamb shoulder, cut into 1 1/2" pieces
- 6 oz. boneless pork shoulder, cut into 1 1/2" pieces
- 6 oz. boneless veal shoulder, cut into 1 1/2" pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 2 medium yellow onions, roughly chopped
- 1 tbsp. paprika
- 1⁄2 tsp. cayenne pepper
- 6 cups chicken stock
- 2 bay leaves
- 2 lb. Yukon gold potatoes, peeled and cut into 1" pieces
- 4 medium carrots, cut into 1/2" pieces
- 1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and cut into 1" pieces
- 1⁄3 cup roughly chopped mint
- 2 (15-oz.) cans chickpeas, rinsed and drained
- Portuguese pão, or rustic country bread, for serving
Green salad with green beans, peas and crêpes insalata di fagiolini, piselli e crespelle
By stancec44
The addition of spinach flavored crespelles (crêpes) makes this summery salad a little more substantial, perfect f...
- 1/2 cup plus 2 tablespoons pine nuts
- Fine sea salt
- 1 3/4 ounces (1 1/4 cups packed) spinach
- 3/4 pound green beans, trimmed, cut crosswise
- into thirds
- 1 1/4 cups frozen peas (not thawed)
- 2 large eggs
- 1/3 cup plus 6 tablespoons milk
- 1/3 cup plus 7 tablespoons unbleached all-purpose flour
- 7 tablespoons extra-virgin olive oil plus more for crêpe pan
- 5 ounces baby lettuces (about 8 cups loosely packed)
- 10 small to medium radishes, halved or quartered, if large
- 1/2 cup freshly grated Parmigiano-Reggiano or
- Grana Padano cheese
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- Freshly ground black pepper
Spicy Sautéed Pork Belly (overnight)
By stancec44
In a blender, puree the white onion until smooth, scraping the sides as needed
- 1 small white onion, roughly chopped
- 1⁄4 cup gochujang (Korean red chile paste)
- 2 tbsp. Korean red pepper flakes
- 2 tbsp. mirin
- 1 tbsp. soy sauce
- 3 garlic cloves, minced
- 1 (1⁄2-inch) piece ginger, peeled and minced
- 1 lb. pork belly, sliced 1⁄8-inch thick (about 16 slices)
- 2 tbsp. vegetable oil