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Recipes
Crispy Smashed Potatoes
By stancec44
Have made them twice already
- 3 lb. baby Yukon Gold potatoes, each 1 to 2 inches each in diameter
- Sea salt, to taste
- 1/4 cup olive oil, plus more as needed
- 1 fresh rosemary sprig plus 1/2 tsp. chopped rosemary
- 2 Tbs. unsalted butter
- Freshly ground pepper, to taste
- 1/2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh flat-leaf parsley
Grilled Barbecue Meatloaf with Balsamic-Marinated Asparagus
By stancec44
Place the asparagus in a large sealable plastic bag
- 1 1/2 lb. asparagus, ends trimmed
- 3/4 cup balsamic marinade
- 1 jar (17 oz.) barbecue meatloaf starter
- 3 eggs
- 3 cups fresh bread crumbs
- 2 lb. meatloaf blend, or 1 lb. each ground beef and ground pork
- 1/4 cup ketchup
Emilia Burgers
By stancec44
You may have a little salsa verde left over, which would be great on garlic bread or stirred into scrambled eggs
- Ingredients For the salsa verde
- 1 thick slice day-old crusty white bread
- 2 tablespoons water
- 1 tablespoon capers
- 3 anchovy fillets
- 1 small clove garlic
- Leaves from 8 to 10 stems flatleaf parsley (1 packed cup)
- 1/2 teaspoon white wine vinegar
- 5 tablespoons olive oil
- Kosher or sea salt
- For the burgers
- 1 pound very cold ground beef (preferably 92 percent lean)
- 1/2 cup packed freshly grated Parmigiano-Reggiano cheese
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 hamburger buns, preferably potato
- For the balsamic mayonnaise
- 1/4 cup mayonnaise
- 2-1/2 teaspoons aged balsamic vinegar
Chinese Barbecue Pork From
By stancec44
Preheat the oven to 325°F
- 2 pounds fresh pork belly
- 2 cups water
- 3/4 cup red wine vinegar
- 3/4 cup sugar
- 3/4 cup light soy sauce
- Four 1/2-inch-thick slices fresh ginger (unpeeled
- 4 dried chiles de árbol
- 3 black peppercorns
- 2 star anise
- 3 garlic cloves
- 1 package hot dog buns
- Hoisin sauce
- Chile sauce
- 2 scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only, roughly chopped
Pierogi
By stancec44
Pierogi, or boiled filled dumplings, were originally Polish peasant food
- DOUGH
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup (4 tablespoons) butter, room temperature
- FILLING
- 1 cup warm mashed potatoes
- 1 cup sharp cheddar cheese, shredded
- TO FINISH
- 1/4 cup (4 tablespoons) butter
- 2 large shallots, diced; OR one medium onion, thinly sliced
Bagel Bites
By stancec44
The idea for Bantams—mini bagel balls that are filled instead of topped—came to its originator in a dream
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
By stancec44
Preheat convection oven to 400°F or regular oven to 425°F with rack in middle
- 1 pound tomatoes (3 to 4 medium), cut into wedges
- 1 large onion, cut into wedges, leaving root ends intact
- 1/2 cup drained brine-cured black olives, pitted if desired
- 4 large garlic cloves, sliced, plus 1 teaspoon minced
- 3 tablespoons olive oil, divided
- 2 teaspoons herbes de Provence, divided
- 1/2 teaspoon fennel seeds
- 1 whole chicken (about 3 1/2 pounds)
- Flat leaf parsley for garnish
Pommes Duchesse (French Piped Potatoes)
By stancec44
Heat oven to 400°. Using a fork, prick potatoes all over; place on a baking sheet
- 2 1⁄2 lb. russet potatoes (about 4)
- 4 tbsp. unsalted butter, softened
- 2 egg yolks, plus 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
- 1 ⁄8 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
Iced Berry Cake
By stancec44
As author Bill Collison explains, “This is an all-singing, whooped-up, somewhat-over-the-top, photo-opportunity c...
- About 20 ounces berries, fresh or frozen, a mixture of varieties is fine
- A generous 1/2 to 2/3 cup heavy cream
- 3 1/2 ounces really good-quality chocolate, preferably milk chocolate or white confection, melted
- 1 cake, single layer or double layer, store-bought or made from scratch
- A selection of interesting edibles for decorating (go wild!)
Scotch Eggs with Japanese Influence
By stancec44
See video on Tasting Table (http://www
- 8 large eggs
- 1 teaspoon baking soda
- 2 cups yakitori sauce (also called tare)
- 2 1/2 cups panko breadcrumbs
- 1 cup chicken bouillon powder (preferably Lee Kum Kee; optional)
- 1 cup all-purpose flour
- 1 pound chicken or turkey sausage, casings removed, and formed into 6 even balls
- Vegetable oil, for frying
- 3 cups shredded Napa cabbage
- 2 teaspoons lemon juice Kosher salt
- Kewpie mayonnaise (purchase at Japanese stores)
- Aonori seaweed flakes (optional)