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Recipes
Turkey French Dip
By stancec44
You’re familiar with French dip, of course
- Pho Broth
- 1 turkey carcass
- 1 bunch scallions, coarsely chopped
- 1 2-inch piece ginger, peeled, sliced
- 3 star anise pods
- 1 2-inch cinnamon stick
- ¼ cup fish sauce
- 3 tablespoons sugar
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- Kosher salt (optional)
- Assembly
- ½ cup mayonnaise
- 3 tablespoons hot chili paste (such as sambal oelek)
- Leftover turkey
- 4 ciabatta or other sturdy sandwich rolls, toasted
- 2 tablespoons hoisin sauce
- Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)
Piquitos De Enrique Dacosta—Enrique's Bread Bites
By stancec44
These small flatbreads serve the same purpose as bread sticks
- 1/4 pound pizza dough, at room temperature
- Kosher or sea salt
- 4 tablespoons extra virgin olive oil plus more for brushing
- 8 About 8 tablespoons flour
Crispy Asian Dumplings
By stancec44
Prepare the filling by combining all the ingredients together
- For the Filling:
- 1 pack dumpling wrappers round-shaped
- Peanut oil for pan-frying
- Dipping sauce
- 6 oz ground pork or char siu pork from the Chinese deli at the grocery store
- 2 ounces fresh mung bean sprouts chopped
- 1/2 teaspoon grated ginger
- 1 heaping teaspoon chopped scallion
- 3 tablespoons diced water chestnut
- 3 tablespoons diced snow peas
- 2 tablespoons soy sauce
- 2 tablespoons Korean BBQ sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine optional
- 1/2 teaspoon sesame oil
- Ground white pepper to taste
- Pinch of salt
- For the dipping sauce:
- 3 tablespoons Ponzu sauce
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine
- 1 tablespoon mirin
- 1/2 teaspoon sesame oil
- 2 slices fresh ginger
- 1 sliced scallion
- 2-3 to rn cilantro leaves
- Hot chili oil
Roasted Potato Bread
By stancec44
This loaf recipe from High Street on Market is the greatest sandwich bread a person could ever hope for
- Nonstick vegetable oil spray
- 1 teaspoon (3 g) active dry yeast
- 1/3 cup (80 g) potato flour
- 3 1/2 cups (500 g) all-purpose flour, plus more
- 1 cup (180 g) buttermilk
- 2 tablespoons plus 1 tsp. (25 g) distilled white or apple cider vinegar
- 2 tablespoons (20 g) kosher salt
- 7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces
- Milk (for brushing)
Burrata with Asparagus
By stancec44
Burrata with asparagus is an easy yet elegant and unexpected appetizer that’s made with the freshest burrata chee...
- 2 tablespoons golden raisins or sultanas
- 8 ounces slender spring asparagus
- 2 tablespoons pine nuts
- 1/2 cup best-quality extra-virgin olive oil
- 6 saffron threads (optional)
- Salt and freshly cracked black pepper
- 1/4 cup fresh bread crumbs
- Two (6-ounce) balls burrata cheese
- 4 slices prosciutto di Parma (optional)
Bourride (Fish Stew with Aioli)
By stancec44
1. Make the fish broth: In a large pot over medium heat, add the olive oil
- For the Fish Broth:
- 2 tablespoons extra-virgin olive oil
- 2 pounds fish bones
- 1 yellow onion, quartered
- 1 medium leek, halved lengthwise and roughly chopped
- 6 parsley stems, leaves picked and reserved
- 4 thyme sprigs
- 1 fresh bay leaf
- 1 teaspoon white peppercorn
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- 1 quart water
- Salt, to taste
- For the Aioli:
- 3 cloves garlic, smashed into a paste
- 2 egg yolks, at room temperature
- 2 teaspoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Espelette pepper
- 1 1/2 cups extra-virgin olive oil
- Salt, to taste
- For the Stew:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely diced fennel
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced celery
- 1/2 pound small fingerling potatoes
- 2 pounds of monkfish, cut into 1-inch chunks
- Six 1/2-inch slices of French-style country bread, toasted, plus more for serving
- 1/3 cup finely chopped parsley, for garnish
- Espelette pepper, for garnish
- Aioli, for serving
Chocolate Cream Pie
By stancec44
A crunchy crust and pudding-like filling make this chocolate cream pie a standout
- 16 tbsp. unsalted butter, cut into 1/2" cubes and chilled, plus more for pie plate
- 1⁄4 cup packed light brown sugar
- 1 (9-oz.) package chocolate wafers, such as Nabisco, finely ground (about 2 1/4 cups)
- 3 1⁄2 cups half-and-half
- 2⁄3 cup plus 2 tbsp. sugar
- 1⁄4 cup cornstarch
- 9 egg yolks
- 9 oz. semisweet chocolate, finely chopped
- 2 oz. unsweetened chocolate, finely chopped
- 2 1⁄2 tsp. vanilla extract
- 2 cups heavy cream
- dark chocolate, for garnish
Spicy Corn Chowder
By stancec44
Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp,...
- 1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces
- 1 medium yellow onion, cut into 1/2-inch dice
- 3 scallions, thinly sliced
- 2 celery ribs, cut into 1/2-inch dice
- 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
- 1 tsp. fresh thyme
- 5 cups fresh corn kernels (from 10 medium cobs)
- 1/2 tsp. pure chipotle chile powder
- 2 cups half-and-half
- 2 cups lower-salt chicken broth
- 1 large russet potato, peeled and coarsely grated
- Kosher salt
- Grated white Cheddar, for garnish (optional)
Best Ways to Temper Chocolate
By stancec44
There are many ways to temper chocolate, some involving more equipment than others, but I'm going to go over the on...
- 115°F to and above (46°C): it's simply too hot for those elves to work. The chocolate is completely melted, and no structure will be formed.
- 115°F to and above (46°C): it's simply too hot for those elves to work. The chocolate is completely melted, and no structure will be formed.
- 115°F to and above (46°C): it's simply too hot for those elves to work. The chocolate is completely melted, and no structure will be formed.
- 88 92°F to 33°C) to to 33°C) you've got ideal working conditions. The elves work together, adding bricks a few at a time to the wall, starting from the bottom up, eventually building a nice, solid structure.
- 88 92°F to 33°C) to to 33°C) you've got ideal working conditions. The elves work together, adding bricks a few at a time to the wall, starting from the bottom up, eventually building a nice, solid structure.
- 88 92°F to 33°C) to to 33°C) you've got ideal working conditions. The elves work together, adding bricks a few at a time to the wall, starting from the bottom up, eventually building a nice, solid structure.
- to should produce a perfectly snappy coating on your strawberries, biscotti, or whatever else it is you like to dip into chocolate.
- to should produce a perfectly snappy coating on your strawberries, biscotti, or whatever else it is you like to dip into chocolate.
- to should produce a perfectly snappy coating on your strawberries, biscotti, or whatever else it is you like to dip into chocolate.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
By stancec44
Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pi...
- Serve:
- 1 1 1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note)
- 1 1 1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note)
- 1 1 1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note)
- 1 1 to tablespoon (15ml) soy sauce, plus more to taste
- 1 1 to tablespoon (15ml) soy sauce, plus more to taste
- 1 1 to tablespoon (15ml) soy sauce, plus more to taste
- 2 2 2 tablespoons (30ml) dry sake
- 2 2 2 tablespoons (30ml) dry sake
- 2 2 2 tablespoons (30ml) dry sake
- 1 1 to tablespoon (15g) sugar, plus more to taste
- 1 1 to tablespoon (15g) sugar, plus more to taste
- 1 1 to tablespoon (15g) sugar, plus more to taste
- 1 1 6 170g) onion, slivered (about 6 ounces; 170g)
- 1 1 6 170g) onion, slivered (about 6 ounces; 170g)
- 1 1 6 170g) onion, slivered (about 6 ounces; 170g)
- 12 12 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)
- 12 12 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)
- 12 12 12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)
- 3 3 3 thinly sliced scallions, divided
- 3 3 3 thinly sliced scallions, divided
- 3 3 3 thinly sliced scallions, divided
- 2 2 2 stems mitsuba (optional; see note)
- 2 2 2 stems mitsuba (optional; see note)
- 2 2 2 stems mitsuba (optional; see note)
- 3 to 4 3 to 4 4 large eggs (see note)
- 3 to 4 3 to 4 4 large eggs (see note)
- 3 to 4 3 to 4 4 large eggs (see note)
- Serve:
- Serve:
- 2 2 2 cups cooked white rice
- 2 2 2 cups cooked white rice
- 2 2 2 cups cooked white rice
- Togarashi (see note)
- Togarashi (see note)
- Togarashi (see note)