Stancec44's profile page
Recipes
Chocolate Chip & Candied Ginger Muffins
By stancec44
* I didn’t have any ground ginger, so I used ground nutmeg ** not in the original recipe, but I wanted to throw ...
- 2 1/2 cups all purpose flour
- 1 cup plus 2 TBS sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger*
- 1 cup oats**
- 6 TBS butter, melted and cooled
- 1 large egg
- 3/4 cup buttermilk***
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 1/2 cups chocolate chips, dark or semisweet
- 3/4 cup candied ginger, finely chopped
Bourbon Caramel Pumpkin Pie
By stancec44
Candy the pumpkin seeds Position a rack in the bottom third of the oven and heat the oven to 350°F
- For the pumpkin seeds
- Cooking spray
- 1-1/2 tsp. light corn syrup
- 3/4 tsp. granulated sugar
- 1/8 tsp. kosher salt
- 1-1/4 oz. (1/4 cup) raw hulled pumpkin seeds
- For the crust
- 6 oz. (1-1/3 cups) all-purpose flour, more as needed
- 6 Tbs. fine cornmeal
- 1 Tbs. granulated sugar
- 1/2 tsp. kosher salt
- 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 large egg yolk
- For the caramel
- 1/2 cup packed light brown sugar
- 1 oz. (2 Tbs.) unsalted butter, cut into 1/2-inch pieces
- 1/2 tsp. kosher salt
- 1 cup heavy cream
- 1/4 cup bourbon
- For the filling
- 4 oz. cream cheese, softened
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup plus 2 Tbs. canned pure pumpkin purée
- 1 tsp. cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- Pinch of kosher salt
- 1/2 cup half-and-half
Lemon-Vodka Cream Pops
By stancec44
Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips
- 3 or 4 medium lemons
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/8 tsp. table salt
- 2 Tbs. citron vodka
Blueberry Jam Sandwich Cookies
By stancec44
Blueberry meets its ideal match: lemon
- jam
- 2 cups fresh blueberries (12 ounces)
- 2 tablespoons powdered fruit pectin
- 1/2 teaspoon unsalted butter
- 1 cup sugar
- cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 tablespoons finely grated lemon peel
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 1/4 cups all purpose flour
- Raw sugar* (for sprinkling)
Pok Pok Peanuts
By stancec44
This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp
- Note:
- 1 cup peanut oil, for frying
- 10 large fresh kaffir lime leaves (see Note)
- 8 small dried red chiles
- 6 cups raw peanuts (2 pounds) (they use Spanish peanuts at Pok Pok)
- 1 tablespoon kosher salt
- 4 large garlic cloves, minced
- It is important to use fresh (not dried) kaffir lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using. If not kaffir lime leaves, use more (see my note below).
- MAKE AHEAD The peanuts can be stored in an airtight container for up to 1 week.
Asparagus, Pea & Ricotta Tarts
By stancec44
Preheat the oven to 400°F
- 2 2 2 sheets store-bought puff pastry dough
- 1 1 1 cup ricotta cheese
- 1 1 1 teaspoon garlic powder
- 1 1 1 lemon, zested and juiced
- 1 1 1 egg, whisked
- 1/2 1/2 1-inch bunch asparagus, cut into 1-inch pieces
- 2 2 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 1 1 cup peas (fresh or thawed, if frozen)
- 1/4 1/4 1/4 cup chopped fresh mint
Grilled Pork Belly w/Buttered Corn & Cherry Jalapeno Relish
By stancec44
The classic combination of pork and fruit gets the ultimate summer treatment in this dish from John Karangis of Uni...
- 1⁄4 cup olive oil
- 2 (1-lb.) pork belly, skin removed
- 4 cups chicken stock
- 1 1⁄2 cups white wine
- 1⁄4 cup plus 2 tbsp. honey
- 1⁄4 cup soy sauce
- 1 sprig basil
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- Kosher salt
- 1 1⁄2 cups bing cherries, stemmed, pitted, and quartered
- 1⁄2 cup sour cherries, stemmed, pitted, and halved
- 1 tbsp. minced chervil or flat-leaf parsley
- 1 tbsp. minced cilantro
- 1 shallot, minced
- 1 jalapeño, stemmed and minced
- Finely grated zest and juice of 1 lime
- 2 tbsp. unsalted butter
- 1 1⁄4 cups fresh or frozen corn kernels
Open Face Crab Empanadas
By stancec44
José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true...
- All-purpose flour, for dusting
- All-purpose flour, for dusting
- All-purpose flour, for dusting
- 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
- 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
- 14-ounce 14-ounce package One 14-ounce package frozen all-butter puff pastry, thawed
- 3 3 3 tablespoons extra-virgin olive oil
- 3 3 3 tablespoons extra-virgin olive oil
- 3 3 3 tablespoons extra-virgin olive oil
- 2 2 2 garlic cloves, minced
- 2 2 2 garlic cloves, minced
- 2 2 2 garlic cloves, minced
- 1 1 1 small onion, minced
- 1 1 1 small onion, minced
- 1 1 1 small onion, minced
- 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
- 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
- 1 1 1/4-inch small red bell pepper, cut into 1/4-inch dice
- 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
- 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
- 1 1 1/4-inch small green bell pepper, cut into 1/4-inch dice
- 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 1 1 1 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 1/2 1/2 1/2 pound lump crabmeat, picked over
- 1/2 1/2 1/2 pound lump crabmeat, picked over
- 1/2 1/2 1/2 pound lump crabmeat, picked over
- Salt
- Salt
- Salt
Roasted Brussels w/Chorizo
By stancec44
Brussels sprouts and cured pork are perfect partners
- 8 8 8 ounces (225g) Spanish-style dry-cured chorizo, diced
- 8 8 8 ounces (225g) Spanish-style dry-cured chorizo, diced
- 8 8 8 ounces (225g) Spanish-style dry-cured chorizo, diced
- 3 3 3 tablespoons (45ml) extra-virgin olive oil
- 3 3 3 tablespoons (45ml) extra-virgin olive oil
- 3 3 3 tablespoons (45ml) extra-virgin olive oil
- 3 3 6 160g) shallots, thinly sliced (about 6 ounces; 160g)
- 3 3 6 160g) shallots, thinly sliced (about 6 ounces; 160g)
- 3 3 6 160g) shallots, thinly sliced (about 6 ounces; 160g)
- 4 4 1 30g) medium cloves garlic, thinly sliced (about 1 ounce; 30g)
- 4 4 1 30g) medium cloves garlic, thinly sliced (about 1 ounce; 30g)
- 4 4 1 30g) medium cloves garlic, thinly sliced (about 1 ounce; 30g)
- 2 2 2 teaspoons (8g) smoked paprika
- 2 2 2 teaspoons (8g) smoked paprika
- 2 2 2 teaspoons (8g) smoked paprika
- 1 1/2 1 1/2 1/2 pounds (750g) Brussels sprouts, split in half and trimmed
- 1 1/2 1 1/2 1/2 pounds (750g) Brussels sprouts, split in half and trimmed
- 1 1/2 1 1/2 1/2 pounds (750g) Brussels sprouts, split in half and trimmed
- Kosher salt
- Kosher salt
- Kosher salt
- 1 1 1 tablespoon (15ml) sherry vinegar
- 1 1 1 tablespoon (15ml) sherry vinegar
- 1 1 1 tablespoon (15ml) sherry vinegar
- 1 1 1 tablespoon (15ml) honey
- 1 1 1 tablespoon (15ml) honey
- 1 1 1 tablespoon (15ml) honey
Mchadi (Georgian cornbread)
By stancec44
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese
- 400 grams of stone-ground cornmeal (preferably white),
- 1/4 teaspoon of salt,
- 1 cup of cold water (may need more depending on the cornmeal).