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Recipes
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
By stancec44
The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ah...
- For the cake
- 1 cup canola, corn, or vegetable oil; more for the pans
- 2 cups (9 oz.) unbleached all-purpose flour; more for the pans
- 2 tsp. ground cinnamon
- 1-3/4 tsp. baking soda
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 3/4 tsp. table salt
- 4 large eggs
- 2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots
- 2 cups packed light brown sugar
- 3/4 cup chopped walnuts, toasted
- 1/2 cup raisins
- 1-1/2 tsp. pure vanilla extract
- For the frosting
- 1 lb. cream cheese, softened
- 12 oz. (1-1/2 cups) unsalted butter, softened
- 1 lb. (4 cups) confectioners’ sugar
- 4 tsp. pure vanilla extract
- 3/4 tsp. table salt
Bruncharita
By stancec44
In the bottom of a mixing glass, muddle cantaloupe with agave nectar
- 1.5 oz Patrón Silver
- .5 oz Patrón Citrónge Mango
- .5 oz Agave nectar
- 1 oz Fresh lime juice
- 3 1-inch pieces of cantaloupe
- 3 Assorted melon balls on a garnish pick for garnish
Buttery Overnight Streusel Cake
By stancec44
Sprinkle sugar and yeast over the warm water and let sit until foamy, about 10 minutes
- For the cake
- 1/3 cup warm water
- 1/2 teaspoon sugar
- 1 package active dry yeast (2 teaspoons)
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) good-quality unsalted butter, softened (try Plugra or Kerrygold)
- 1 whole egg plus 2 yolks
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- For the streusel topping
- 3/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- Pinch of kosher salt
- 4 tablespoons chilled unsalted butter, cubed
Applesauce (Chunky Country Style) Spiced
By stancec44
Bon Appetit
- 2 lbs. Granny Smith apples, halved, cored, peeled, sliced
- 2 lbs. Golden Delicious apples, ditto
- 2 c. water
- 2 Tbsp. (or more) fresh lemon juice
- 1/2 c. sugar
- 1/2 tsp. (I add a bit more) ground cinnamon
- 1/4 (generous) ground cardamom
Chilled Soba in Cucumber Cups
By stancec44
These elegant little cucumber cups fit the bill quite nicely, with the added bonus of making it appear as though th...
- 2 large cucumbers
- 4 ounces soba noodes (usually half a package)
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 green onions, very thinly sliced
Potato Peel Crisps
By stancec44
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkl...
- 2 tablespoons snipped chives
- Freshly ground pepper
- Kosher salt
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 cup low-fat sour cream
- 3 cups canola oil
- Thick peelings from 3 pounds of Yukon Gold or russet potatoes (roughly 1-by-3-inch strips)
pork loin saltimbocca with pancetta
By stancec44
Place the pork slices on a cutting board, cut-side up, and, using a meat mallet, pound to a 1/4 inch thickness
- 1 1/4 pounds pork tenderloin, cut cross wise into 8 slices
- 16 fresh sage leaves
- 16 fresh marjoram leaves (optional)
- 8 thin slices pancetta
- Unbleached all-purpose flour for dredging
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine
- Salt
Taco Soup
By stancec44
The soup and tortilla strips can be made the day before
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 bell peppers, finely chopped
- 1 jalapeño, seeded and chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Pinch of crushed red pepper
- 1/2 teaspoon Kosher salt
- Fresh ground black pepper
- One 28-ounce can diced tomatoes
- 4 cups chicken stock
- One 12-ounce bottle Mexican beer
- 2 large boneless skinless chicken breasts
- 3/4 cup fresh corn kernels (from 2 medium ears)
- Vegetable oil, for frying
- Six 4-inch corn tortillas, cut into 1/2-inch strips
- 2 lime wedges, plus 4-6 more for serving
- Serve With: Diced avocado, sour cream, fresh cilantro, shredded Monterey jack or crumbled queso fresco.
Leite's Breakfast Chorizo Tacos
By stancec44
Who doesn’t want tacos? That’s what we thought
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- Kosher salt, to taste
- 1/2 pound Mexican chorizo
- Extra-virgin olive oil, as needed
- 8 corn tortillas
- 2 tablespoons (1 ounce) unsalted butter, at room temperature, plus more as needed
- 8 large eggs
- 2 radishes, trimmed and thinly sliced
- 1/2 cup chopped cilantro leaves and stems
- 4 ounces (about 1 cup) cotija cheese (or substitute feta, ricotta salata, Parmesan, Romano, or even Cheddar or Monterey Jack), crumbled or grated
Beef Brisket with Merlot & Prunes
By stancec44
Wine & dried fruit bring a sweet richness to this humble cut of meat
- 1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
- 2 tablespoons olive oil
- 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
- 1 cup Merlot or other dry red wine
- 2 pounds onions, sliced
- 4 medium carrots, peeled, thinly sliced
- 16 garlic cloves, peeled
- 1 1/2 cups pitted large prunes (about 8 ounces)
- 1 tablespoon finely chopped fresh thyme
- 1/2 cup plus 1 tablespoon prune juice
- 3 tablespoons plus 1 teaspoon balsamic vinegar
- 2 tablespoons chopped fresh Italian parsley