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Recipes
Fall Chicken and Apple Salad with Cranberry Pecan Dressing
By stancec44
Take a cue from the seasons and you'll never have a boring salad again
- Fall Chicken & Apple Salad
- 1 1/2 lbs boneless skinless chicken breast
- 1 Tbsp. olive oil
- 2 Tbsp. mixed dried herbs & seasonings (we used rosemary, sage, parsley, garlic, salt, and pepper)
- 2 heads romaine lettuce, rinsed and chopped
- 1/4 cup toasted pecans, chopped
- 1 green apple, sliced
- 1/2 cup red onion, diced/julienned
- 2 Tbsp. dried cranberries
- 1 cup cooked farro (or other whole grain)
- 1/2 Tbsp. apple cider vinegar
- 1/4 tsp. salt
- Cranberry Pecan Dressing
- 1/3 cup champagne vinegar
- 1 Tbsp. pure maple syrup
- 1/4 cup dried cranberries
- 1/2 cup unsalted pecans
- 1 cup extra virgin olive oil
- 1/3 cup water
- Salt and pepper to taste
Bacon Burgers with Bacon-Onion-Balsamic Jam
By stancec44
We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger
- For the jam
- 4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
- 1 large red onion, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 1/2 tsp. Dijon mustard
- For the burgers
- 2 thick slices applewood-smoked bacon
- 1-1/2 lb. ground beef (85% lean)
- 1/2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, split
Chocolate Mousse with Black Rice Porridge and Spice-Poached Sour Cherries
By stancec44
this dessert is complex and darkly dramatic, with its black rice (also known as forbidden rice), dark-chocolate mou...
- TIP:
- For the chocolate mousse
- 1 cup heavy cream
- 1 cup cow or goat milk
- 1/4 cup palm sugar or light brown sugar
- 1/4 tsp. ginger powder
- 1/8 tsp. chili powder
- 1/8 tsp. sweet paprika
- 6 egg yolks
- 1-1/2 tsp. powdered gelatin
- 8 oz. good-quality bittersweet chocolate (60% to 70% cacao), coarsely chopped
- For the black rice porridge
- 1 cup Chinese black rice (forbidden rice)
- Kosher salt
- 1 cup heavy cream
- 1/4 cup dried cherries
- 2 Tbs. palm sugar or light brown sugar
- 2 Tbs. fresh ginger juice (see Ingredient Tip, below)
- Freshly ground pink pepper
- Ginger juice can be made in a juicer, or by grating a piece of peeled fresh ginger on a rasp grater into a fine-mesh strainer over a bowl. Press the pulp into the bottom of the strainer with a spoon to extract the juice.
- For the spice-poached sour cherries
- 1 tsp. black peppercorns
- 1/2 tsp. coriander seeds
- 1 cardamom pod
- 1/2 star anise
- 1/2 bay leaf
- 2 tsp. cornstarch
- 1/2 cup plus 1 Tbs. soju (see Ingredient Tip, below) or vodka
- 1 lb. fresh or frozen sour cherries, stemmed and pitted
- 1/2 cup palm or light brown sugar
- 1/4 cup tart cherry juice
- 1/4 cup fresh ginger juice (see Ingredient Tip, above)
- 1/4 cup rice vinegar
- TIP:
- Soju is a distilled beverage native to Korea. Its taste is similar to that of vodka but slightly sweeter. It is traditionally made from rice, wheat, and barley, and sometimes potatoes. Soju can be found in the sake section of most large liquor stores.
Pear & Cheese Ravioli (Cacio e Pere)
By stancec44
Make the dough: Mix flour and salt in a food processor
- For the Pasta Dough
- For the Pasta Dough
- 2 2 2⁄3 2⁄3 cups flour, plus more
- 2 2 2⁄3 2⁄3 cups flour, plus more
- 1 1⁄2 to tsp. kosher salt, plus more to taste
- 1 1⁄2 to tsp. kosher salt, plus more to taste
- 1 1 1 tsp. olive oil, plus more
- 1 1 1 tsp. olive oil, plus more
- 4 4 4 eggs
- 4 4 4 eggs
- For the Pear–Cheese Filling and Sauce
- For the Pear–Cheese Filling and Sauce
- 1 1 1 lb. pecorino cheese, grated, plus more for serving
- 1 1 1 lb. pecorino cheese, grated, plus more for serving
- 3 3⁄4 3⁄4 cup mascarpone
- 3 3⁄4 3⁄4 cup mascarpone
- 6 6 6 Bartlett pears, peeled, cored, and grated
- 6 6 6 Bartlett pears, peeled, cored, and grated
- 12 12 12 tbsp. unsalted butter
- 12 12 12 tbsp. unsalted butter
- to ground black pepper, to taste
- to ground black pepper, to taste
Milk Chocolate-Caramel Tart w/Hazelnuts & Espresso
By stancec44
This delicious tart has a buttery shortbread crust, a rich hazelnut-caramel filling, a creamy espresso-chocolate to
- Crust:
- 1 1/4 cups unbleached all purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon (or more) ice water
- Filling:
- 3/4 cup sugar
- 1/4 cup water
- 1/3 cup heavy whipping cream
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 2/3 cup hazelnuts, toasted , husked, coarsely chopped
- Topping:
- 1/3 cup heavy whipping cream
- 1 1/2 teaspoons instant espresso powder
- 4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1 tablespoon unsalted butter
- 1 tablespoon cacao nibs*
- Special equipment: 1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom
Sinister Salsa
By stancec44
Is that pebbly sludge, dredged up from a swamp, or creamy Halloween guacamole studded with black beans and minced c...
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1 1/2 teaspoons coarse salt
- 1/2 large white onion, finely chopped
- 1 teaspoon minced jalapeno chile (seeds removed, if desired)
- 1 1/2 teaspoons minced chipotle in adobo
- 1 small clove garlic, minced
- 2 tablespoons plus 1 teaspoon fresh lime juice (from 1 to 2 limes)
- 2 ripe avocados, pitted and peeled
- 1/4 cup chopped cilantro
- Blue corn tortilla chips, for serving
Yellow Layer Cake w/Sour Cream Frosting
By stancec44
Cake Arrange racks in upper and lower thirds of oven; preheat to 350°
- Cake
- Nonstick vegetable oil spray
- 4 cups cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 3 large eggs
- Frosting and Assembly
- 14 ounces semisweet or bittersweet chocolate, chopped
- 1/4 cup light corn syrup
- 2 cups sour cream
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Special equipment
- Three 9-inch-diameter cake pans with 2-inch sides
Monkey Bread in a Bundt Pan (Overnight)
By stancec44
You’re going to make the dough from scratch
- DOUGH
- 1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
- 1/4 cup warm water (110F-115F)
- 1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour (measured correctly)
- COATING
- 3/4 cup unsalted butter
- 1 and 1/4 cups granulated sugar
- 1 Tablespoon ground cinnamon
- 2/3 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- VANILLA GLAZE
- 1 cup (120g) confectioners' sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract
Miso Bagna Cauda
By stancec44
2 servings (plus leftover bagna càuda; it can be refrigerated for up to 1 month)
- Broccoli
- Broccoli, 2 bunches (about 8 stalks, cut into florets)
- Extra-virgin olive oil, 1/4 cup
- Kosher salt, 1/2 teaspoon
- Freshly ground black pepper, 1/4 teaspoon
- Dried red pepper flakes, 1/2 teaspoon
- Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of 1/2 orange and 1/2 lemon)
- Finely grated Parmigiano-Reggiano cheese, 1/4 cup
- Toasted breadcrumbs, 1/2 cup (optional)
- Bagna Càuda
- Unsalted butter, 1 pound (4 sticks)
- Garlic cloves, 8 (very finely chopped)
- Scallions, 2 bunches (white and light green parts only, very finely chopped)
- Red miso paste, 1/3 cup
- Extra-virgin olive oil, 1/2 cup
Everything Cookies
By stancec44
Whisk oats, flour, baking soda, spices, and salt in a large bowl
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup natural chunky or creamy peanut butter
- 1 cup sugar
- 1 cup (packed) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet or bittersweet chocolate chips (12 ounces)
- 3/4 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup pretzels, broken into 1'–2' pieces
- Nonstick vegetable oil spray