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Recipes
veal meatballs with artichokes and carrots polpette di vitello con carciofi e carote
By stancec44
This one pot meal of meatballs, artichokes, carrots and potatoes is packed with flavor
- 1 lemon
- 2 globe artichokes
- 1 large Yukon gold potato, quartered
- 1 1/3 pounds ground veal
- 2 teaspoons finely chopped thyme leaves
- 2 large egg yolks
- 2 tablespoons freshly grated
- Parmigiano-Reggiano cheese
- 2 tablespoons whole milk
- 1/4 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 cups beef broth
- 4 medium carrots, peeled and cut into 1 1/2-inch lengths, 1/2 inch thick
- 1 small shallot, finely chopped
- 3 tablespoons dry white wine
- 1/3 cup heavy cream
- 1 teaspoon finely chopped flat-leaf parsley
Black Cocktails (For Halloween)
By stancec44
Berry Scary Martini Serves 1 1 cup ice 1 ounce black vodka 2 ounces cherry juice Fresh raspberries and blueberries,...
- Ghost in the Graveyard
- Serves 1
- 2 ounces black vodka
- 2 ounces creme de cacao or coffee-flavored liqueur
- 1 scoop vanilla ice cream
- Pinch of finely grated nutmeg, for garnish
- In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.
- Screwed-Up Screwdriver
- Serves 1
- 1/4 cup ice
- 1/2 cup freshly squeezed tangerine juice
- 1 1/2 ounces black vodka
- 1 black licorice twist, for serving
- Place ice in a tall glass. Pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.
Sweet Dough
By stancec44
This versatile dough is ideally made in a stand mixer, but a food processor works surprisingly well, too
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Short Rib Stew
By stancec44
In a large bowl, toss the short ribs with the flour
- 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 cups dry red wine
- 3 cups veal or chicken stock
- 6 carrots, cut into 1/2-inch dice
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 3 medium parsnips, peeled and cut into 1/2-inch dice
- 1 large onion, cut into 1-inch dice
- 1/2 pound cremini mushrooms, quartered
- 1 tablespoon thyme leaves, chopped
- 8 sage leaves, coarsely chopped
- Kosher salt and freshly ground pepper
Danny's Macaroons
By stancec44
1. Preheat the oven to 350°
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 1/4 cups sweetened shredded coconut
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1/2 cup filling of your choice (such as raspberry or sour cherry jam, chocolate ganache, lime or lemon curd or dulce de leche)
Lemon Crinkle Cookies
By stancec44
Preheat oven to 375 degrees F
- 1 15 1/4 ounce package lemon cake mix (for moist cake)
- 2 eggs
- 1/3 cup all-purpose flour
- 1/3 cup lemon-infused olive oil
- 2 tablespoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla
- Granulated sugar
- Powdered sugar
Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream
By stancec44
In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with...
- For the Coconut Pudding:
- 100 grams coconut flour (see note above)
- 100 grams unsweetened shredded coconut
- 400 grams coconut milk
- 500 grams coconut water
- 250 grams sweetened condensed milk
- 4.5 grams salt
- 4 large egg yolks
- 113 grams unsalted butter, cubed
- For the Coconut Simple Syrup:
- 500 grams coconut water
- 500 grams coconut sugar (see note above)
- For the "Cocoa-Nut" Syrup:
- 400 grams Coconut Simple Syrup
- 50 grams black cocoa powder
- 1.5 grams salt
- For the "Cocoa-Nuts":
- 175 grams coconut flakes
- 150 grams "Cocoa-Nut" Syrup
- For the Red Fruit Pudding:
- 500 grams Coconut Simple Syrup
- 800 grams washed and sliced rhubarb
- 450 grams washed, hulled, and sliced strawberries
- 200 grams washed raspberries
- 5 grams salt
- For the Coconut-Buttermilk Mousse:
- 130 grams sweetened condensed milk
- 400 grams coconut milk
- 5.2 grams silver sheet gelatin (2 sheets), cut in half (see note above)
- 400 grams room-temperature buttermilk
- 3 grams salt
New England Clam Chowder
By stancec44
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Is...
- 3 oz. thick-cut bacon (2 to 3 slices), cut crosswise into 1/4-inch strips
- 1-1/2 oz. unsalted butter (3 Tbs.)
- 1 large yellow onion, cut into small dice (about 2 cups)
- 4 tender inner celery stalks, cut into 1/2-inch dice (about 1 cup)
- 4 cups diluted clam broth, plus the reserved clam meat (1-1/2 to 2 cups), finely chopped
- 2 lb. large Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 4-1/2 cups)
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- Freshly ground black pepper
- 1 cup heavy cream
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt
Porchetta-style Turkey Breast
By stancec44
Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger)...
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 ounces pancetta (Italian bacon), chopped
- 4 garlic cloves
- 3 sage leaves
- ½ cup parsley leaves
- ¼ cup coarsely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely grated lemon zest
- 1 whole skin-on, bone-in turkey breast, bones removed
- 12 slices bacon
BA's Fried Chicken (overnight)
By stancec44
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill...
- Chicken
- 9.5 ounces kosher salt (1 cup Morton or 1⅔ cups Diamond Crystal)
- ⅓ cup (packed) light brown sugar
- ¾ cup hot sauce (preferably Crystal)
- 2 3½–4-pound chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed
- 4 cups all-purpose flour
- 6 tablespoons Old Bay seasoning
- 3 cups buttermilk
- Glaze and Assembly
- ¾ cup lard
- 1 tablespoon Old Bay seasoning
- 2 teaspoons paprika
- 1½ teaspoons cayenne pepper
- Vegetable oil (for frying; about 4 quarts)