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Recipes
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
By Peggio
1. For the Chile Vinegar: Combine vinegar and some Sriracha in a bowl
- Cook's Illustrated, September/October 2012
- serves 4
- 1/3 cup white vinegar
- Sriracha sauce
- 2 (12 oz. total) boneless, skinless chicken breasts, cut against the grain into 1/4-inch-thick slices
- 1 tsp. baking soda
- 8 oz, (1/4-inch-wide) rice noodles
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 Tbsp. plus 2 tsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. white vinegar
- 1 tsp. molasses
- 1 tsp. fish sauce
- 3 garlic cloves, sliced thin
- 3 eggs
- 10 oz. broccolini (5 cups), florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces
Steak, Thick Cut Pan Seared
By Peggio
From Cook’s Illustrated
- 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note below)
- Kosher salt and ground black pepper
- 1 tablespoon vegetable oil
Masa Cornbread
By Peggio
...from the kitchen of One Perfect Bite courtesy of Bon Appetit and Chow
- Directions:
- 1 cup masa harina
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 to 3 tablespoons sugar
- 1-1/2 cups milk
- 2 eggs
- 4 tablespoons (1/4 cup or 1/2 stick) butter, melted plus 1 tablespoon for skillet
- 1 ) Place a 10-inch cast iron skillet on center rack of oven. Preheat oven to 425 degrees F.
- 2 ) Whisk masa, cornmeal, flour, baking powder, sugar and salt together in a large bowl.
- 3 ) Whisk milk, eggs and 4 tablespoons butter together in a small bowl.
- 4 ) Add wet ingredients to dry ingredients. Stir to combine. Do not over-mix.
- 5 ) Film bottom and sides of hot skillet with reserved tablespoon of butter. Spoon batter into skillet and smooth top.
- 6 ) Bake for 20 to 25 minutes until the edges are browned and a tester inserted into the center comes out clean. Cool in pan or on a rack slightly before serving. Serve war. Yield: 8 to 10 servings.
Late Summer Plum Cake recipe from food52
By Peggio
Serves 8 Preheat the oven to 350 degrees F, with a rack in the lower third
- 1 1/2 cup unbleached all-purpose flour, plus more for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 8 medium-size fresh lemon verbena leaves or 1/2 teaspoon grated lemon zest
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 2/3 cups granulated sugar
- 2 large eggs, at room temperature
- 3/4 cups sour cream, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons firmly packed light or dark brown sugar
- 12 small to medium, firm-ripe prune plums, halved lengthwise and pitted
- Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)
Apple Pancake (Pfannkuchen)
By Peggio
Pare, core and slice apples into a heavy, deep, oven-safe frying pan
- 2 large, tart apples
- butter
- 1/2 cup flour
- 1 tsp. sugar
- 1/4 tsp. salt
- 3 eggs, well beaten
- 1/2 cup milk
World’s BEST Banana Bread
By Peggio
From: The Fine Art of Confectionary Lost Recipes and Techniques for the World’s Best Candies, Cakes and Other De...
- Combine and mix well the following DRY ingredients in a bowl and set aside:
- 2 cups AP flour
- 3/4 cup sugar
- 1/2 cup toasted coarsely chopped walnuts
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In another medium bowl, coarsely smash 3 ripe bananas
- To the bananas add and combine:
- 2 large eggs, beaten
- 6 Tablespoons melted butter
- 1 teaspoon vanilla
- 1/4 cup buttermilk or plain yogurt
Brandy Snaps
By Peggio
The Pioneer Woman Cooks | Ree Drummond *Adapted from an old Helen Corbitt recipe
- COOKIE
- 1 stick Butter
- 1/2 cup Molasses
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1 Tablespoon Brandy
- 3/4 cups Flour
- 1/8 teaspoon Salt
- 1/4 teaspoon Ground Ginger
- FILLING
- 2 cups Heavy Cream
- 1/3 cup Sugar
- 2 Tablespoons Brandy (more To Taste)
Chocolate Pecan Pie
By Peggio
I often prefer to use chopped chocolate in place of standard chocolate chips in recipes because in this case, the c...
- The crust:
- One 9-inch (23cm) pie
- 1 1/4 cups (175g) flour
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes
- 4 tablespoons (60ml) ice water
- The chocolate-pecan filling:
- 3 large eggs
- 3/4 cup (150g) packed dark brown sugar
- 2/3 cup (200g) light corn syrup, rice syrup or golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons (30g) melted butter, salted or unsalted
- 2 tablespoons bourbon
- 1 2/3 cups (190g) toasted pecans, very coarsely chopped
- 3/4 cup (120g) bittersweet or semisweet chocolate chips
Rich Chocolate Cake with Coconut Filling and Ganache
By Peggio
Set out the cream cheese to soften
- 18 ounces good quality bittersweet chocolate, divided, chopped
- 2/3 cups shortening
- 4 eggs
- 2 teaspoons vanilla, divided
- 1 1/2 cup strong black coffee
- 3 1/3 cups sugar, divided
- 3 cups cake flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces softened cream cheese
- 1 cup unsweetened flaked coconut
- 1 cup heavy cream
Chicken Tacos with Chipotle Sour Cream
By Peggio
1. In a sauté pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, ...
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 2 teaspoons smoked sweet paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 medium tomato, chopped
- 2 cups shredded cooked chicken
- 6 (6-inch) flour tortillas
- 2 teaspoons minced canned chipotle peppers in adobo
- 1/2 cup sour cream
- Shredded lettuce
- 3 scallions (white and green parts), chopped
- Crumbled queso fresco (fresh, white Mexican cheese)