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Recipes
Bacon Deviled Eggs
By stancec44
Place eggs in a large saucepan; add water to cover by 1"
- 12 large eggs
- 3 slices bacon
- 2 tablespoons melted butter (if needed)
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
- Kosher salt and freshly ground black pepper
Apricot Rice Pudding Pops
By stancec44
SERVED AT 2012 ELECTION PARTY
- 1 cup whole milk
- 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
- 1/4 cup heavy cream
- 1 lemongrass stalk, tough outer layer removed, thinly sliced
- 1 tablespoon minced peeled ginger
- 1/2 vanilla bean, split lengthwise
- 3 tablespoons short-grain rice (such as arborio)
- 1/4 cup 1/4" pieces dried apricots
- 1/4 cup sugar
Sage Cornbread
By stancec44
Toss a 10” cast iron skillet into a cold oven, then preheat to 400°
- 5 1/2 ounces yellow cornmeal
- 4 1/2 ounces AP flour (see GF blend below)
- 1 Tbsp baking powder
- 3/4 tsp kosher salt
- 1/4 ounce sage leaves
- 3 ounces unsalted butter, melted
- 2 1/2 ounces honey
- 8 1/2 ounces buttermilk
- 1 egg
- 2 egg yolks
- to brush the pan: 1 Tablespoon safflower or coconut oil (or lard, if you’ve got it)
- optional: 1 Tablespoon stone ground grits
The Tomboy Cake
By stancec44
Arrange racks in upper and lower thirds of oven; preheat to 350°
- Cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more
- 2 1/2 cups all-purpose flour
- 1 cup slivered almonds
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups sugar, divided
- 4 large egg yolks
- 6 large egg whites
- Lemon Cream
- 1/4 teaspoon unflavored gelatin
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces
- 1 cup chilled heavy cream
- 2 tablespoons powdered sugar
- Frosting and Assembly
- 3/4 cup plus 2 Tbsp. sugar
- 1/8 teaspoon kosher salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2/3 cup strawberry jam
- Special equipment
- Three 8-inch-diameter cake pans with 2-inch sides; a candy thermometer; a pastry bag; a large star piping tip
Smoked Honey Mint Chip Ice Cream
By stancec44
For the Smoked Cream: Set up your smoker with 1/2 cup wood chips for low-temperature (about 150°F) smoking followi...
- For the Smoked Cream:
- 4 cups hickory or mesquite wood chips, soaked in water for at least 30 minutes
- 1 quart heavy cream
- For the Ice Cream:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 bunch fresh mint leaves
- 6 egg yolks
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 to 1/2 teaspoon kosher salt
- 2 1/2 ounces dark chocolate, chopped very fine and chilled in freezer
Coconut-Mango Rum Ice Pops with Thai Chile Salt
By stancec44
Our island-time concoction combines rich coconut milk with mango, white rum and fresh lime juice
- For the Thai Chile Salt:
- 2 Thai bird chiles, seeded
- 1 tablespoon sugar
- 2 teaspoons salt
- For the Ice Pops:
- 2 cups roughly chopped mango (about 1 mango)
- 1 1/2 cups unsweetened coconut milk
- 1/2 cup white rum
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- Pinch of salt
Roast Chicken Pan Bagnat w/Olive Tapenade
By stancec44
This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese,...
- 3 tbsp. olive oil
- 2 anchovy fillets in oil
- 1 garlic clove, mashed to a paste
- 8 oz. pitted kalamata olives, drained
- 2 tbsp. capers, rinsed
- 1 tbsp. fresh lemon juice
- 1 tbsp. thyme leaves
- Kosher salt and freshly ground black pepper
- 1 (12-inch) ciabatta loaf, halved lengthwise
- 4 oz. goat cheese, softened
- 1 ⁄2 cucumber, thinly sliced
- 1 ⁄2 cup jarred roasted red peppers, cut into 1⁄4-inch strips
- 1 ⁄2 small red onion, thinly sliced lengthwise
- 1 1⁄2 cups shredded rotisserie chicken
- 1 cup loosely packed arugula
Perfect Steak (rib-eye)
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By stancec44
One: Salt the hunk of meat like there's no tomorrow
- 2 2. 2. The meat: We've got love for all kinds of cuts, but we agree with Grant Achatz: "The rib eye is my all-time favorite. Rib eyes have the highest marbled fat ratio. They just taste better."
- 3 3. 3. Salt early, salt often: Salt is a steak lover's bestie. The meat needs way more salt than you think it does, so always be salting (ABS). Under-salting results in tasteless meat--even if you've splurged on the best quality--so really go for it.
- 4 4. 4. Here's the rub: Rosemary, thyme, lemon peel and garlic supply a subtle fragrance and flavor.
- 5 5. 5. Oil, but not much: Put the oil on the steak, not the pan. You're searing, not frying.
- 6 6. to Butter: We like to baste the meat with foaming brown butter (quickly infused with rosemary, thyme and garlic) as it cooks because it perfumes the meat and adds another layer of flavor.
- 7 7. 7. A very sharp knife: Don't underestimate its importance. After all the care you've put into cooking the perfect steak, you want even pieces--cut against the grain--that do your work justice.
Brioche (Saveur)
By stancec44
Fresh out of the oven, this classic enriched French bread needs no embellishment—it’s perfect on its own
- ⅔ cup (5 oz.) whole milk
- 5 large eggs
- 3⅓ cups (1 lb. 2 oz.) bread flour, plus more for dusting
- ¼ cup plus 1 Tbsp. (2¼ oz.) sugar
- 1 Tbsp. (¾ oz.) fresh yeast
- 1 Tbsp. plus 1 tsp. (¼ oz.) kosher salt
- 2 sticks plus 2 Tbsp. (9 oz.) unsalted butter, room temperature, diced
- Nonstick cooking spray or canola oil, for greasing
Jello Mousse ~ Jello Cake Recipe
By stancec44
Place scalding hot water in a bowl, add the jello packet and whisk until the jello dissolves
- ngredients:
- 3 oz. box Jello, any flavor
- 1 cup hot water
- 8 oz. cream cheese
- 8 oz. tub cool whip, thawed
- 24 whole graham crackers (could be gluten free!)
- Fresh or dried fruit for garnish