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Recipes
THE Apple Pancake
By Peggio
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or le...
- 2 large or 3 medium apples, preferably tart ones like Granny Smith
- 4 tablespoons white sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup unsalted butter
- 1/3 cup dark brown sugar
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 teaspoon vanilla
- 5 eggs
- Powdered or cinnamon sugar, to serve
Butternut Squash Yeast Bread
By Peggio
Reviews say this tastes like challah or brioche
- 2 packages active dry yeast (4.5 tsp)
- 1/2 cup warm water
- 1 1/4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1/3 cup butter or 1/3 cup margarine, melted
- 1/3 cup sugar
- 1 teaspoon salt
- 7 -7 1/2 cups all-purpose flour
Pie Crust - Dairy Free
By Peggio
Adapted from Cook's Illustrated pie crust recipe
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted dairy-free margarine, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into 4 pieces
- 1/4 cup cold 80-proof vodka
- 1/4 cup cold water
Garlic & Lemon Chicken with Green Beans & Red Potatoes
By Peggio
Super simple and delicious, this Garlic & Lemon Chicken with Green Beans & Red Potatoes hits the spot when you're l...
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound green beans, trimmed
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Pan-Seared Chicken Breasts
By Peggio
From the episode: Weeknight Workhorses
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter , melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 recipe pan sauce , optional (see related recipes)
Peanut Butter Fudge Chocolate Brownies
By Peggio
Contributed by Donna Elick, from The Slow Roasted Italian
- BROWNIES
- 1/2 cup unsalted butter (1 stick), plus 1 teaspoon, divided
- 4 ounces semisweet chocolate chips, plus 2 tablespoons melted
- 2 teaspoons instant coffee granules
- 3/4 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup all-purpose flour, plus 1 teaspoon, divided
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder, sifted (I used Pernigotti) plus 1 tablespoon, divided
- 1/2 teaspoon kosher salt
- 4 ounces milk chocolate chips
- 1 tablespoon peanuts, chopped
- PEANUT BUTTER FUDGE FROSTING
- 4 ounces cream cheese, at room temperature
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/2 pound (about 2 cups) powdered sugar, sifted
- 1/2 cup peanut butter (I used Skippy chunky)
- 1 teaspoon pure vanilla extract
- Chopped peanuts (optional)
Jiggs: Traditional Corned Beef And Cabbage (a.k.a. New England Boiled Dinner)
By Peggio
Optional. You can add an onion and in Eastern Europe, caraway seeds are popular
- Makes. 6 servings (the meat shrinks a lot)
- Preparation time. 10 minutes
- Cooking time. 3 to 4 hours
- 3 pounds corned beef, preferably home made
- 4 medium carrots, peeled and cut into 1" segments
- 2 pounds of potatoes, cleaned and cut into 2" chunks
- 1 small head of cabbage, outer leaves removed, cut in quarters
Apple Dapple Cake
By Peggio
Use a tube cake pan with removable bottom or 9x13 cake pan
- Cake:
- 3 cups all purpose flour (I use 1.5 c whole wheat, 1.5 c AP)
- 1 teaspoon salt
- 1 teaspoon soda
- 1 cup pecans, chopped
- 1 cup vegetable oil (I use coconut oil)
- 2 cup sugar (I use brown sugar)
- 3 eggs
- 2 teaspoon vanilla
- 3 cups raw apples, peeled and finely chopped
- Sauce:
- 1 cup packed brown sugar
- 1/4 cup milk (or buttermilk)
- 1/2 cup (1 stick) butter
Penne with Tomato, Cream & Five Cheeses
By Peggio
Al Forno's Penne with Tomato, Cream & Five Cheeses recipe from food52 You won't meet a speedier baked pasta, not o...
- This recipe serves 4, or 6 to 8 as an appetizer
- 2 cups heavy cream
- 1 cup chopped canned tomatoes in heavy puree
- 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound thinly sliced mozzarella cheese
- 3/4 teaspoon kosher salt, plus more for pasta water
- 6 fresh basil leaves, coarsely chopped
- 1 pound penne rigate or conchiglie rigate
- 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
Mounds Layer Cake
By Peggio
Preheat oven to 350. Grease and flour three (9) inch round pans
- Cake:
- 2 cups sugar
- 1 cup Dutch Process Cocoa Powder (I used Hershey's Special Dark)
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup boiling water
- Filling:
- 14 oz bag sweetened, shredded coconut
- 1 can sweetened condensed milk
- Frosting:
- 1 cup (2 sticks) salted butter, slightly softened
- 1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
- 1/4 cup heavy cream
- 3 cups powdered sugar
- Ganache:
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup))