Peggio's profile page
Recipes
Arepas
By Peggio
Combine arepa flour, salt, pepper and cotija in a large bowl
- 2 1/2 cups milk
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/2 cups white arepa flour (precooked cornmeal)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated cotija cheese
- 1 tablespoon honey
- Vegetable or canola oil, for cooking
Soft White Dinner Rolls
By Peggio
1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water
- 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast: 1
- 7/8 to 1 1/8 cups lukewarm water*: 1
- 3 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 1/4 teaspoons salt: 1
- 3 tablespoons sugar: 1
- 6 tablespoons unsalted butter, at room temperature: 1
- 1/4 cup nonfat dry milk: 1
- 1/2 cup instant mashed potato flakes: 1
- Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.: 1
Chicken Broiled With Lemon And Yogurt Marinade
By Peggio
This is a dish Macedonians call golden chicken, because of its crisp, golden skin
- 8 chicken thighs
- 1/3 cup fresh lemon juice
- 3 cloves garlic, peeled, crushed with salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon hot Hungarian paprika
- Pinch of ground allspice or cinnamon
- Salt, freshly ground black pepper to taste
- 1 cup plain non-fat yogurt, drained to 1/2 cup, see note
- Note: To drain yogurt, place lightly salted, low-fat yogurt in a sieve lined with cheesecloth set over a bowl. Leave it to drip 30 minutes to 24 hours in the refrigerator. Cover and refrigerate the drained yogurt up to 2 weeks.
Romesco Sauce | Serious Eats
By Peggio
A roasted red pepper and almond spread originating in the Catalonia area of Spain
- Ingredients
- 1 1-inch thick slice of crusty bread, crust removed and cut into 1-inch cubes
- 1 large tomato
- 5 cloves garlic
- 1/2 cup almonds
- 2 medium red bell peppers
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper
Fresh Cranberry Muffins
By Peggio
adapted from Martha Stewart Living
- Fresh Cranberry Muffins
- adapted from Martha Stewart Living
- Makes 1 dozen
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries, coarsely chopped and mixed with a little sugar
- 1 1/4 cups sugar, divided
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- 1/2 cup chopped nuts of choice (OPTIONAL)
Double Chocolate Espresso Cookies
By Peggio
If you love chocolate you'll love these cookies
- Yields – 3 dozen
- 3 squares (1 ounce each) unsweetened chocolate, chopped
- 2 cups (12 ounces) semi-sweet chocolate chips, divided
- 1/2 cup butter (1 stick), cubed
- 1 tablespoon instant coffee or espresso granules
- 1 cup plus 2 tablespoons sugar
- 3 eggs
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Scottish Scones by Orangette
By Peggio
Preheat oven to 425 degrees Fahrenheit
- 1/2 1/2 to c milk (I’ve used skim with no adverse effects, although it might be best to use one with more fat and body)
- 1 1 1 egg
- 2 2 2 cups all-purpose flour
- 2 2 2 tsp baking powder
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 stick (2 ounces) unsalted butter, cubed and chilled
- 3 3 3 Tbs sugar (I often choose the finely milled raw cane sugar—hippie sugar, as I call it)
- to additions of your choice, to taste (see above for ideas; if you use berries, make sure they are frozen)
Almond Joy Cupcakes
By Peggio
Chocolate cupcakes with creamy, gooey coconut filing, coconut frosting and an almond
- CUPCAKES
- 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 6 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- FILLING
- 1 cup shredded coconut (untoasted)
- 1/2 cup cream of coconut
- FROSTING
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1 can coconut milk, reduced to 1/3 cup (Reducing instructions below)
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Whole almonds for decorating
Chickpea fries
By Peggio
Adapted from How to Cook Everything Vegetarian
- Neutral oil for pan frying (I used canola)
- 1 cup chickpea flour, sifted
- 1 tsp kosher salt, plus more for finishing
- 1/4 tsp freshly ground black pepper
- 1 tsp Hot OR Smoked paprika
- a pinch of cayenne pepper
- 2 T extra virgin olive oil
Meatballs in gravy à la Schønberg Erken
By Peggio
— from New Scandinavian Cooking
- INGREDIENTS
- 2.2 lbs. freshly minced beef
- 3.5 oz. freshly ground pork
- 0.7 oz. (approx. 2 1/2 tsp.) salt
- 2 tbs. potato flour
- 1.3 gal milk
- 1/2 tsp. dried ginger
- 1 tsp. freshly grated ginger
- 1/2 tsp. ground mace
- Coarsely ground pepper
- 1 tbs. plain flour for thickening the sauce
- 1.3 cups meat stock
- 1 tbs. port