Peggio's profile page
Recipes
Argentinian Empanadas
By Peggio
For the DOUGH: Heat water and lard (butter) in a medium saucepan over medium heat until lard (butter) has melted
- Empanadas
- (from Saveur May/June 1999 #35)
- DOUGH
- 1 cup water
- 3/4 cup lard (I used butter)
- 2 3/4 cups flour
- 2 tsp salt
- pinch paprika
- FILLING
- 3 tbsp olive oil
- 1 small yellow onion, peeled and minced
- 1/2 small red bell pepper, cored, seeded, and finely diced (I omitted)
- 1/2 chicken bouillon cube (I used beef bouillon paste)
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp ground white pepper
- 1/2 tsp ground cumin
- 3/4 lb. boneless beef shoulder, finely diced (I used ground beef)
- salt
- 1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)
- 1/3 cup raisins (I omitted)
- 8 green Spanish olives, pitted and chopped
- 3 scallions, trimmed and chopped
- 1 hard-boiled egg, peeled and chopped
Treacle Tart - Fergus Henderson
By Peggio
Cooking with Fergus Henderson, part 2 - Telegraph It seems like a lot of golden syrup, but the quantity is right
- PASTRY
- 1 & 1/2 sticks plus 2 TBSP butter
- 1/4 C plus 2 TBSP sugar
- 1 free-range egg, beaten w/fork
- 3/4 C ground almonds
- 1 & 3/4 C AP flour
- 1 7in/17.5cm tart tin
- FILLING
- 1 & 1/2 C Lyle's golden syrup
- Juice and grated zest of 2 small lemons
- 3/4 tsp ground ginger
- 6 C white breadcrumbs
ANZAC Biscuits
By Peggio
Preheat oven to 350°F. Combine flour, oats, sugar, coconut, and salt in a large bowl and mix thoroughly
- ANZAC Biscuits
- from Martha Stewart’s Cookies
- Makes 4 dozen
- 2 cups (280g) all-purpose flour
- 1 3/4 cups (180g) old-fashioned rolled oats
- 1 1/2 cups (375g) sugar
- 1 cup (85g) unsweetened shredded coconut
- pinch salt
- 3/4 cup unsalted butter
- 2 tbsps (40g) Lyle’s Golden Syrup
- 3/4 tsp baking soda
- 6 tbsps boiling water
Buttery Chicken "Scampi" Pasta | Plain Chicken
By Peggio
Melt butter and olive oil in a large skillet over medium heat
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp crushed red pepper flakes
- 3 boneless skinless chicken breast, cut into 1 1/2 inch-long strips
- 1/3 cup fresh parsley
- 1 1/2 Tbsp freshly squeezed lemon juice
- Cooked pasta, such as linguine for serving
Browned Butter Macaroni & Cheese
By Peggio
There’s mac and cheese, and then there is macaroni and cheese
- 12 ounces macaroni
- 6 Tablespoons butter
- 2 T. flour
- 2/3 c. milk
- 1/4 c. shredded parmesan cheese
- 3/4 c. white cheddar, grated
- 1/2 c. butter crackers, crushed
- 3 Tablespoons butter, melted
Tracey’s Tomato Tart
By Peggio
It started out with a link to a Food TV tomato tart recipe from a friend from the farm who told me about a tomato t...
- Pizza dough
- 2 tomatoes
- Herbs – I went with fresh Thyme and Oregano this time..Basil would be great..
- Parmesan cheese (about 3/4 of a cup)
- 3 or so ounces Manchego cheese
- 1 onion, or more..
- 1-2 cloves garlic
Scotch Eggs
By Peggio
Directions: --Preheat oven to 350 degrees For eggs: -- Place eggs in saucepot , and cover with water
- 6 hard cooked eggs
- (The Haven makes their own sausage mixture. This part may be skipped if you want to substitute your choice of ground sausage.)
- (-- 9 oz. Ground Pork)
- (-- 1 clove Garlic)
- (-- 4 or 5 Sage Leaves)
- (-- 2 teaspoons Salt)
- (-- 1 teaspoon Sugar)
- (-- 2 teaspoons Malt Vinegar)
- (-- 1/2 teaspoon Ground Black Pepper)
- (-- Pinch Crushed Red Pepper)
- 1 cup Flour
- 3 Eggs
- 2 cups Bread Crumbs
- 3 TBS each Dijon and Ground mustards, mixed together.
Classic Chocolate Cupcakes
By Peggio
Preheat the oven to 350F degrees
- CUPCAKES
- 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk*
- VANILLA FROSTING
- 1 cup (230g) unsalted butter, softened to room temperature
- 4-5 cups (480-600g) confectioners' sugar
- 1/4 cup (60ml) heavy cream*
- 2 teaspoons vanilla extract
- salt, to taste
Roast Salted Turkey
By Peggio
*WHY THIS RECIPE WORKS: We wanted to develop an alternative method to brining—a salted turkey recipe that would b...
- 1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making
- 5 tablespoons kosher salt (see note above)
- 1 bag ice cubes (5 pound)
- 4 tablespoons unsalted butter (combined with parsley, sage, rosemary, thyme, fresh ground black pepper and/or other herbs of choice, DO NOT ADD ANY additional salt)
Chocolat Chunk Skillet Cookie
By Peggio
1. Preheat oven to 350 degrees
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup chocolate chunks