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Recipes
Matzo Ball Soup
By stancec44
This recipe comes from Marge Edelman of Copaigue, New York
- 1 teaspoon plus 2 tablespoons vegetable oil
- 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 1/2 cup plus 2 tablespoons matzo meal
- 2 tablespoons seltzer water
- 1 whole chicken leg, split and skin removed (10 ounces)
- 1 celery stalk, cut crosswise into 1/4-inch pieces
- 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
Sufganiyot (Hanukkah Jelly Doughnuts)
By stancec44
No one I’ve met has ever said no to donuts, and this two-bite version fits any appetite perfectly
- 1/2 cup warm water
- 5 teaspoons dry yeast
- 1/3 cup plus a pinch granulated sugar
- 1 cup warm milk or water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup vegetable oil or melted vegetable shortening
- 1 1/2 teaspoons salt
- 4 1/4 to 5 cups all-purpose flour
- Vegetable oil, for frying
- 2 cups jam or jelly of your choice, at room temperature
- Granulated or confectioners' sugar, for dusting, if desired
Green Tea Fortune Cookies
By stancec44
Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss
- 3/4 cup sugar
- 3 large egg whites
- 4 ounces unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 1 tablespoon matcha green-tea powder
- 18 small paper fortunes
mezzi paccheri with cherry tomato marinara sauce mezzi paccheri con pomodorini ciliegia alla marinara
By stancec44
Utterly simple, yet utterly delicious
- Fine sea salt
- 5 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 garlic clove, finely chopped
- 2 pints cherry tomatoes, halved
- 1/3 cup finely chopped flat-leaf parsley
- 1 pound mezzi paccheri or rigatoni
Soy-Marinated Tuna Rice Bowl (Maguro no zuke Donburi)
By stancec44
Bring a 4-qt. saucepan of water to a boil
- 4 (3-oz.) pieces sashimi-grade yellowfin or bluefin tuna
- 1 ⁄4 cup soy sauce
- 2 tbsp. sake
- 2 tsp. mirin
- 4 cups cooked sushi rice
- Thinly sliced pickled ginger, for garnish
- Finely chopped nori (seaweed), for garnish (optional)
- Thinly sliced shiso leaves, for garnish (optional)
- Thinly sliced cooked omelette, for garnish (optional)
- Wasabi paste, for serving
Tempura Red Snapper Banh Mi
By stancec44
Banh mi is a thing of comfort and familiarity, and in Vuong's hands, a tumult in studied experimentation and a bit ...
- For the Sour Tomato Jam:
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 shallot, minced
- 2 plum tomatoes, diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons grated palm sugar, or light brown sugar
- 1/2 tablespoon soy sauce
- Kosher salt and freshly ground black pepper, to taste
- For the Tempura-Fried Red Snapper:
- Canola oil, for frying
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 4 teaspoons baking powder
- 3 teaspoons kosher salt, plus more for dusting
- 3/4 cup club soda
- 1 pound (2 fillets) red snapper, each fillet sliced into 4 pieces
- For the Banh Mi:
- Two 12-inch baguettes, halved and toasted
- 4 tablespoons sour tomato jam
- 2 tablespoons mayonnaise
- 8 pieces tempura-fried red snapper
- 3/4 cup watercress
- Pickled daikon, for garnish
- Pickled carrot, for garnish
- Thinly sliced red cabbage, for garnish
- Thinly sliced green cabbage, for garnish
- Julienned cucumber, for garnish
- Julienned red onion, for garnish
- Julienned jalapeños, for garnish
- Cilantro leaves, for garnish
Poblano Chorizo Strata
By stancec44
This colorful Mexican-style breakfast casserole boasts exciting flavors that will get you going in the morning and ...
- 1/2 pound uncooked chorizo sausage
- 2 medium onions, thinly sliced
- 2 fresh poblano chili peppers, seeded and thinly sliced*
- 1 red sweet pepper, thinly sliced
- 8 cups 1-inch cubes Mexican bolillo rolls or crusty Italian bread
- 6 eggs, lightly beaten
- 2 1/2 cups milk
- 1 teaspoon Mexican oregano or regular oregano, crushed
- 1/2 teaspoon paprika
- 1/2 cup queso fresco, crumbled
- Snipped fresh cilantro (optional)
Spiced Tenderloin Roast with Wild Mushrooms
By stancec44
Overnight marinating
- Ten derloin Roast
- 8 garlic cloves, peeled
- 1 1/2 cups extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon coriander seeds
- 2 teaspoons whole black peppercorns plus 1 teaspoon freshly ground black pepper, divided
- 2 teaspoons fennel seeds
- 3 tablespoons finely chopped fresh thyme leaves
- 4 fresh bay leaves
- One 2-pound beef tenderloin roast (preferably center cut)
- 2 teaspoons kosher salt
- Mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 cups wild mushrooms, trimmed into evenly sized pieces
- 3 sprigs fresh thyme
- 1 fresh bay leaf
- 1 garlic clove, smashed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
Homemade Ricotta (not La Cucina)
By stancec44
Unlike other homemade cheeses, ricotta requires neither cultures nor rennet
- 1/2 gallon whole milk
- 1/3 cup fresh lemon juice (from 1-1/2 to 2 lemons)
- 1/2 cup heavy cream (optional)
- Kosher or sea salt to taste (optional)
Bacon-Wrapped Meatloaf
By stancec44
Seasoned stock keeps this meatloaf juicy and flavorful
- 1 tablespoon olive oil
- 1 onion, grated on large holes of a box grater
- 1 garlic clove, finely chopped
- ¾ cup ketchup
- ¼ cup apple cider vinegar
- 3 tablespoons dark brown sugar
- ¼ teaspoon cayenne pepper
- ¾ cup low-sodium chicken broth
- ½ cup chopped fresh parsley
- 2 large eggs
- ⅔ cup fine breadcrumbs
- ½ cup finely grated Parmesan
- 1 tablespoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds ground beef chuck (15% fat)
- 6 thin strips bacon