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Recipes
Passover Hazelnut Sponge Cake (Pan di Spagna Alle Nocciole)
By stancec44
— From “The New Mediterranean Jewish Table,” by Joyce Goldstein
- 10 eggs, separated 1 cup sugar, divided
- Grated zest and juice of 1 orange (3-4 tablespoons juice)
- Grated zest and juice of 1 lemon (2-3 tablespoons juice)
- 1-1/2 cups finely ground toasted and peeled hazelnuts
- 6 tablespoons matzo cake meal, sifted
- 2 tablespoons potato starch
- Pinch of salt 1 teaspoon vanilla extract
Shrimp in Spicy Thai Coconut Sauce
By stancec44
This succulent shrimp stir-fry is quick to make and big on flavor
- TIP:
- 2 Tbs. canola oil
- 1 Tbs. finely chopped fresh ginger
- 1 Tbs. finely chopped fresh galangal root or powder
- 1 Tbs. finely chopped lemongrass (use the tender interior only)
- 1 Tbs. finely chopped seeded Thai bird chiles or serranos
- 1 Tbs. finely chopped garlic
- 2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp, peeled and deveined
- 3/4 cup well-shaken unsweetened coconut milk
- 1/4 cup fresh lime juice
- 1 Tbs. fish sauce
- 1/4 cup coarsely chopped fresh cilantro
- Galangal is a cousin of ginger, prized in Thai cuisine for its spicy heat and citrus-like flavor. It’s available in many Asian grocery stores, but if you can’t find it, you can omit it and double the amount of chopped fresh ginger.
Avocado Mayo
By stancec44
Good with Patagonia Hot Dogs (see misc
- 1 avocado, roughly chopped
- 1/3 cup mayonnaise
- 1/2 to 1 jalapeño pepper, seeded and chopped
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
celery root frittelle with basil mayonnaise sauce
By stancec44
For Sauce: Set up a small bowl filled with ice and cold water
- BASIL MAYONNAISE SAUCE
- 2 cups basil leaves
- Fine sea salt
- 2 large egg yolks
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons grape seed oil
- FRITTERS
- 1 1/4 pounds celery root, peeled, grated on large holes of box grater or with food processor grating blade (4 cups)
- 3 tablespoons finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- 1/2 cup plus 2 tablespoons unbleached all-purpose flour
- 1/3 to 1/2 cup pilsner-style beer
- 1 1/2 quarts canola oil for frying
- SPECIAL EQUIPMENT: a candy/deep-fry thermometer
Woody's Peach BBQ Sauce
By stancec44
For a smokier version of this sauce, use the peach halves and grill about 3 to 4 min
- 8 oz. peach baby food (or 2 (15 oz.) cans peach halves*, drained and pureed)
- 1/3 cup ketchup
- 1/3 cup apple cider vinegar
- 2 Tbsp. soy sauce
- 1/4 cup Georgia Peach Spice
- 1/4 cup brown sugar
Chicken Liver Pâté With Bourbon and Cranberry Gelée
By stancec44
Designed for the Thanksgiving table, this chicken liver pâté is flavored with bourbon and apple cider, then toppe...
- SPECIAL EQUIPMENT:
- 1 or 1 1/2-quart ramekin or pâté terrine; fine mesh strainer; food processor
- 2 pounds chicken livers, trimmed of sinew and fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil
- 2 shallots, minced
- 1/2 teaspoon minced fresh thyme leaves
- 2 ounces bourbon or American whiskey
- 2 ounces apple cider
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1/2 envelope unflavored gelatin
- 1 cup unsweetened cranberry juice (see note above)
- 2 tablespoons sugar
Crispiest Potato Chips
By stancec44
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp
- 1½ pounds russet or purple potatoes
- ½ cup distilled white vinegar
- Vegetable oil (for frying; about 8 cups)
- Kosher salt or other specialty mixed salt
- special equipment
- A deep-fry thermometer
Perfect Party Cake
By stancec44
Double the cake recipe for thicker layers, but only use 1 1/2 of the recipe for the cake
- Cake (Doubled recipe):
- 4 1/2 c. cake flour
- 2 Tbsp. baking powder
- 1 tsp. salt
- 2 1/2 c. buttermilk
- 8 lg. egg whites
- 3 c. sugar
- 4 tsp. grated lemon zest
- 2 sticks (16 Tbsp.) unsalted butter
- 1 tsp. pure lemon extract
- For the buttercream
- 1 c. sugar
- 4 lg. egg whites
- 3 sticks unsalted butter
- 1/4 c. fresh lemon juice (from about 2 lemons)
- 1 tsp. vanilla extract
- For finishing:
- 2/3 c. seedless raspberry preserves
- 1 1/2 c. sweetened shredded coconut
Country Wisconsin Cheddar Beer Soup
By stancec44
Melt butter in large pot over medium heat
- 4 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 carrots, peeled and chopped fine
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1-3/4 cups low-sodium chicken broth
- 1 (12-ounce) beer
- 2 cups whole or low-fat milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded American cheese (see note, above)
- 2 teaspoons cornstarch
- Salt and pepper
Steamed Pork Belly Dumplings
By stancec44
https://www.saveur.com/ukrainian-pork-belly-dumplings-manti-recipe?CMPID=060218#page-2
- 1 large egg, lightly beaten
- 3 cups "00" pasta flour (13 1/2 oz.), plus more for dusting
- 8 oz. pork belly, skin removed, finely chopped
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 8 tbsp. unsalted butter (4 Tbsp. cut into 20 small pieces)
- Vegetable oil, for frying
- Cilantro leaves, to garnish