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Recipes
Sharp Cheddar Sauce (for Mac & Cheese)
By stancec44
1. In a medium saucepan, combine the butter and flour over medium-high heat, whisking until the butter is melted
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/4 cups whole milk, divided
- 1 cup lightly packed grated extra-sharp aged cheddar cheese
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
Brown Sugar Rubbed Flank Steak With Spicy Tuscan Sauce
By stancec44
Oil and heat grill until very hot
- 3 pounds flank steak
- 2 teaspoons Kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 1 tablespoon Extra Virgin Olive Oil
- 1 jar Spicy Tuscan Tomato Sauce (or make substitute)
Banana Nut Bread
By stancec44
Delicious and comforting.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 egg
- 1/2 cup sugar
- 1 1/2 cups mashed ripe banana (3-4 bananas)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon lemon peel, shredded
Potato-Leek Focaccia
By stancec44
Cook Here and Now founder Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this s...
- DOUGH
- 2 large baking potatoes, peeled
- Salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 3 1/2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- TOPPING
- 6 large leeks, halved lengthwise and sliced crosswise 1/8 inch thick
- 1 1/2 teaspoons thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 1/4 pound Emmental cheese, diced
- Coarse sea salt
- 2 tablespoons white truffle oil
Old-Fashioned Lemon Sugar Cookies
By stancec44
Preheat oven to 350 degrees
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
Raspberry Swirl Cookies
By stancec44
If stored airtight overnight, still delicious, but softer
- ngredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup sweetened flaked coconut
- 1/4 cup chopped toasted walnuts
Spicy Fried Shrimp
By stancec44
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; s...
- For the Sauce:
- For the Sauce:
- For the Sauce:
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1 1 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 1 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 1 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 2 2 teaspoons honey
- 2 2 2 teaspoons honey
- 2 2 2 teaspoons honey
- Kosher salt
- Kosher salt
- Kosher salt
- For the Shrimp:
- For the Shrimp:
- For the Shrimp:
- Vegetable oil, for frying
- Vegetable oil, for frying
- Vegetable oil, for frying
- 2 2 2 large eggs
- 2 2 2 large eggs
- 2 2 2 large eggs
- 3/4 3/4 3/4 cup all-purpose flour
- 3/4 3/4 3/4 cup all-purpose flour
- 3/4 3/4 3/4 cup all-purpose flour
- 1/2 1/2 1/2 cup cornstarch
- 1/2 1/2 1/2 cup cornstarch
- 1/2 1/2 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1 1/4 1 1/4 1/4 pounds small shrimp, peeled and deveined
- 1 1/4 1 1/4 1/4 pounds small shrimp, peeled and deveined
- 1 1/4 1 1/4 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Bibb lettuce leaves, for serving
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
- Thinly sliced scallions, for garnish
- Thinly sliced scallions, for garnish
Clams with Fennel and Cherry Tomatoes
By stancec44
Divide bread among 4 large shallow serving bowls
- 8 1/2-inch-thick diagonal baguette slices, lightly toasted or grilled
- 1 fennel bulb with long stems and fronds attached
- 5 tablespoons extra-virgin olive oil plus more for drizzling
- 3 pounds New Zealand cockles or Manila clams, scrubbed
- 2 garlic cloves, thinly sliced
- 1 1/3 pounds cherry tomatoes
- Coarse sea salt
- Freshly ground black pepper
Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce
By stancec44
Makes 2 cups of sauce. Make Ahead Tips The sauce may be made 1 day ahead, but be sure to let it cool before coverin...
- For the beef
- 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
- Kosher salt
- 1 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 medium clove garlic, mashed to a paste
- 1 tsp. honey
- 1 tsp. soy sauce
- 1 tsp. finely chopped fresh thyme
- Freshly ground black pepper
- 2 Tbs. olive oil
- For the sauce
- 2 Tbs. unsalted butter
- 1/4 cup minced shallot
- 1/2 cup Cognac
- 3 cups unsalted or lower-salt chicken stock or broth
- 4 small sprigs fresh thyme
- 2 cups heavy cream
- 2 tsp. freshly cracked black pepper
- 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
- 2 tsp. Dijon mustard
- 2 tsp. fresh lemon juice; more as needed
- 2 tsp. Worcestershire sauce
Walnut Brie, Proscuitto and Pear Panini
By stancec44
Place the walnut brie (you can smear it into the bread) and pear on the bread
- Bread of your choice.
- Walnut Brie - amount of your choice
- 2 slices proscuitto
- 1/2 Pear sliced thin
- Caramelized onion (optional) or fig onion tapenade spread
- Vanilla Fig Balsamic