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Recipes
Crispy Potato Salad with Anchovy Chimichurri
By stancec44
Mix basil, celery leaves, cilantro, and parsley with 6 of the 7 chopped anchovy fillets
- 3/4 cup fresh basil
- 3/4 cup fresh celery leaves
- 3/4 cup cilantro
- 3/4 cup parsley
- 7 anchovy fillets, finely chopped
- 1 celery stalk, sliced
- 1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 1 tomatillo, husked
- 2 garlic cloves, 1 chopped
- 1 pinch crushed red pepper
- Salt
- 4 medium potatoes, boiled
- Test-Kitchen Tip
- Soak and drain salt-packed anchovies before using. If oil-packed, just drain.
New England Style Clam Chowder
By stancec44
1. Bring a large stockpot full of salted water to a boil
- 1 pound new or Yukon gold potatoes, peeled
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 20 Cherrystone clams, scrubbed
- 4 ounces salt pork or unsmoked bacon, sliced into three long, 1-inch-thick strips
- 3 ribs celery, chopped (about 1 cup)
- 1 medium Spanish onion, chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 1 1/2 quarts heavy cream
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- Cayenne pepper
- Oyster crackers, for serving
Almost-Flourless Caramel-Lacquered Chocolate-Peanut Torte
By stancec44
This torte is a cross between a brownie and a chocolate cake that is topped with a crème brûlée–style crackled...
- 11 Tbs. unsalted butter at room temperature
- 1 slice 2- to 3-day-old bread (or 1 fresh slice toasted in a warm oven until dry but not browned)
- 1 cup roasted and salted peanuts
- 2-1/2 Tbs. dark-roasted peanut flour (Red Mill? Byrd Mill on-line?)
- 1/2 cup packed dark brown sugar
- 4 large eggs, separated
- 2 tsp. vanilla bean paste or vanilla extract
- 1/2 cup plus 3 Tbs. sugar
- 4 oz. chocolate (70- to 80-percent cacao), grated
Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs
By stancec44
To make the dukka, put the hazelnuts in a dry frying pan and toast over a high heat until they smell roasted
- For the Dukka
- 1/2 cup hazelnuts (skins on)
- 1/3 cup sesame seeds
- 1 teaspoon nigella seeds
- 1 tablespoon sunflower seeds
- 3 tablespoons coriander seeds
- 1 tablespoon white peppercorns
- 1 1/2 tablespoons cumin seeds
- 1 teaspoon ground paprika
- 1/2 tablespoon sea salt flakes
- For the Tomatoes and Eggs
- 12 large plum tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons harissa
- 1/2 tablespoon sugar
- salt and pepper
- 6 large eggs
- For the Lentils
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, chopped
- 1 1/3 cups Puy lentils
- 1 sprig of thyme
- 1 bay leaf
- Juice of 1/2 lemon
- 1 tablespoon sherry vinegar
- 3 1/2 tablespoons extra virgin olive oil
- 2 tablespoons chopped cilantro leaves
Bing Bread (Chinese)
By stancec44
At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we ...
- Sour Cream Butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons sour cream
- 3/4 teaspoon kosher salt
- Bread And Assembly
- 1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)
- 2 tablespoons plus 1 1/2 tsp. sugar
- 2 1/2 teaspoons kosher salt, divided
- 4 cups all-purpose flour, plus more for surface
- 1 large russet potato, unpeeled, cut into 1/2" pieces
- 3 tablespoons vegetable oil, divided
- 1 pound bacon, cut crosswise into thirds
- 2 tablespoons toasted sesame oil, divided
- 8 ounces white cheddar, grated (about 2 cups)
- 1 1/2 cups thinly sliced scallions (from about 1/2 bunch)
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds, divided
Leite's Fried Pork Dumplings
By stancec44
Call them fried pork dumplings, Chinese dumplings, or even potstickers
- For the black pepper scallion dipping sauce
- 2 scallions, white and green parts finely chopped (about 2 tablespoons)
- 1 medium garlic clove, minced
- 2 tablespoons granulated sugar
- 2 tablespoons black Chinkiang vinegar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon store-bought or homemade Sriracha
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon chile oil
- 1 tablespoon freshly ground black pepper
- For the fried pork dumplings
- 8 large napa cabbage leaves, thinly sliced (about 4 cups)
- 1 tablespoon kosher salt
- 1 pound ground pork (don’t choose super lean ground pork or your dumplings will be dry)
- 1 cup minced fresh garlic chives or regular fresh chives
- 3 tablespoons soy sauce
- 1 tablespoon peeled and finely chopped fresh ginger (about 1-inch | 25 mm knob)
- 2 teaspoons toasted sesame oil
- One (16-ounce) package round wheat dumpling wrappers (such as Twin Marquis brand)
- 4 tablespoons vegetable oil, such as canola, plus more as needed
Chicken Cream Enchiladas
By stancec44
Originally from Sunset Casseroles cooking magazine
- 2 Tbsp. butter
- 2 lg. onions, chopped
- 1 c. diced cooked chicken
- 1/3 c. chopped red peppers
- 6 oz. cream cheese diced (freeze for a bit before dicing, it helps)
- Salt
- Veggie oil
- 12 corn tortillas
- 2/3 c. whipping cream
- 2 c. shredded jack cheese
- Lime wedges for garnish
Blood Orange Ponzu Sauce
By stancec44
Use with Shabu Shabu (or other things)
- 1 blood orange, cut crosswise into 1/2-inch-wide slices
- 3/4 cup soy sauce
- 3/4 cup rice wine vinegar
- 2 1/2 tablespoons light brown sugar
Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese
By stancec44
Directions For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F
- Tortilla Chips:
- Ingredients
- Canola oil, for deep frying
- 6 blue corn tortillas, cut into strips
- 6 flour tortillas, cut into quarters
- 1 tablespoon kosher salt
- New Mexican Rubbed Pork Tenderloin:
- 3 tablespoons ancho chili powder
- 2 tablespoons light brown sugar
- 1 tablespoon pasilla chili powder
- 1 tablespoon kosher salt
- 2 teaspoons allspice
- 2 teaspoons chile de arbol
- 2 teaspoons ground cinnamon
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 1/2 pounds pork tenderloin, split in half
- Mornay Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- 12 ounces Monterey Jack cheese, grated
- 1/2 cup grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- Pinch chile de arbol
- Avocado-Corn Relish:
- 2 ripe Hass avocados, diced
- 2 ears corn, roasted in husks and grilled, kernels removed
- 1 Charred Jalapeno, seeded and finely diced, recipe follows
- Juice of 1 lime
- 1/2 small red onion, finely diced
- Splash olive oil
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro, for garnish
- Charred Jalapenos:
- 6 jalapenos
- 2 teaspoons canola oil
- Kosher salt and freshly ground black pepper
- Pickled red onions, for garnish
- 4 ounces soft goat cheese, cut into small pieces
- Fresh cilantro leaves, for garnish