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Recipes
Gourmet Baked Cheddar Mac
By Peggio
Cook macaroni according to package directions for minimum cooking time (al dente), drain, set aside
- 1 lb. uncooked elbow macaroni
- Cooking spray or butter for greasing pan
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1 teaspoon salt
- Black pepper to taste
- 3-1/2 cups milk
- 1 tablespoon Worcestershire sauce
- 2 tablespoons prepared mustard
- 4 tablespoons dried onion flakes
- 1 teaspoon tarragon
- 16 oz (4 cups shredded) sharp cheddar cheese
- 1 cup dry bread crumbs
- 2 tablespoons olive oil (or melted butter)
Easy Caramel Cake
By Peggio
America's Test Kitchen Recipe In step 5, the cooled frosting stays soft and spreadable longer than other recipes...
- Cake
- 1/2 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 16 TBS (2 sticks) unsalted butter, cut into 16 pieces and softened
- Frosting
- 12 TBS (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2 cups packed dark brown sugar
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 1/2 cups Confectioners' sugar, sifted
Baccala alla Vicentina
By Peggio
Adapted from Babbo. In effect, this is the same dish that Spanish and French cuisines call Brandada or Brandade
- Baccala alla Vicentina
- 1 pound salt cod, reconstituted by soaking for 1-3 days in several changes of water
- 2 anchovies
- 1/2 cup extra virgin olive oil
- 1.5 cups milk
- 2 cloves garlic
- 5 red creamer potatoes or 3 Yukon gold potatoes
- 1/4 cup white wine
- 1/4 cup chopped parsley
- 1 cup toasted fresh breadcrumbs
- Cut the drained cod into pieces and put in a pan with the milk, wine, garlic, anchovies, potatoes, and a bit of the olive oil. Simmer for an hour, until the cod and the potatoes have softened.
Mayan Dark Chocolate Pie (Dairy Free)
By Peggio
To Make the Pie Crust: Preheat your oven to 375ºF
- Pie Crust:
- 3/4 cup finely ground almonds (can use almond meal or almond flour)
- 1/2 cup coconut flour
- 2 teaspoons ground cinnamon
- 1/8 cup original coconut milk beverage (such as So Delicious Dairy Free Original)
- 1/4 cup coconut oil
- Pie Filling:
- 2 cups vanilla coconut milk beverage (such as So Delicious Dairy Free Vanilla)
- 1 cup cocoa powder
- 1/2 cup agave nectar (can sub maple syrup, if preferred)
- 2 tablespoons vanilla extract
- 1/8 to 1/4 teaspoon cayenne pepper (for some noticeable heat, use the full 1/4 teaspoon)
- 5 tablespoons cornstarch
- 1/3 cup cold water
Pan de Mallorca
By Peggio
Melt the butter and let it cool slightly
- Makes 9 rolls -
- 6 tablespoons (3/4 stick) butter
- 1 package active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 egg yolks
- 1/2 cup milk
- 2-1/2 to 3 cups all-purpose flour
- flour for dusting work surface
- butter to grease bowl and pan
- confectioners’ sugar for dusting
Colcannon
By Peggio
1. Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the pota...
- 2 to 2 1/2 lb/1 kg to 1.25 kg russet or other floury potatoes (5 or 6)
- 6 to 8 Tbsp butter
- 2 to 3 lightly packed cups/400 to 800 g chopped kale or assorted chopped greens (such as kale, parsley, sorrel, spinach, and/or broccoli or cauliflower leaves)
- 1 1/3 cups/320 ml milk
- 4 scallions, green part only, minced
- Salt and pepper
Best Blueberry Muffins
By Peggio
Makes 12 Muffins 1. For the topping: Stir together sugar and lemon zest in small bowl until combined; set aside
- LEMON SUGAR TOPPING
- 1/3 c. (2 1/3 ounces) sugar
- 1 1/2 teaspoons finely grated lemon zest from 1 lemon
- MUFFINS
- 2 cups (about 10 ounces) fresh blueberries, picked over
- 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 c. vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- To substitute frozen berries. Cook 1 cup as directed in Step 2. Rinse remaining berries under cold water and dry well. In step 3, toss dried berries into flour mixture before adding egg mixture. Proceed with recipe as directed.
Homemade Bagels
By Peggio
1. Stir together 1 cup of warm water, 1 tablespoon of yeast, and 2 tablespoons of brown sugar
- 1 cup warm water
- 1 tablespoon yeast
- 2 tablespoons brown sugar
- 2 3/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon baking soda
- Additional AP flour for counter and kneading
Socca (Farinata)
By Peggio
From Mark Bittman - New York Times
- 1 cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon, at least, ground black pepper
- 4 to 6 tablespoons olive oil
- large onion, thinly sliced, optional
- 1 tablespoon fresh rosemary leaves, optional.
Meatballs
By Peggio
Recipe courtesy Joe Jerge, owner Mulberry in Lackawanna, NY
- 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good)
- 2 cups grated Parmigiano-Reggiano or Pecorino Romano
- 1 cup freshly chopped basil leaves
- 1 cup freshly chopped parsley leaves
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon kosher or sea salt
- 1 tablespoon freshly ground or coarsely ground black pepper
- 4 eggs
- 1 cup whole milk
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed and finely chopped
- 2 1/2 pounds ground beef
- 2 1/2 pounds ground pork
- 1 cup warm water