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Recipes
Apple Cake
By altschiller
Directions Preheat oven to 350°F Generously grease an 8-inch square cake pan
- 4 tablespoons butter, softened (room temperature)
- 1 cup granulated sugar
- 1 egg, beaten (room temperature)
- 4 granny smith apples, cored, peeled and diced (2 cups)
- 1 ⁄4 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1 ⁄2 teaspoon baking powder
- 1 ⁄2 teaspoon baking soda
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄2 teaspoon ground nutmeg
- 1 cup all-purpose flour
Roast Beef Tenderloin with Port Sauce
By altschiller
Sprinkle entire surface of beef tenderloin with coarse kosher salt
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- Simple Homemade Beef Stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Pizza Rolls
By altschiller
After the dough has risen once, place it on a floured work surface and stretch it into a large rectangle with a lon...
- 1 recipe Basic Bread Dough
- 12 pint cherry tomatoes, halved
- 1 head roasted garlic, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 1/2 cup fresh basil leaves, torn
Orecchiette with Kale and Breadcrumbs
By altschiller
by Sara Jenkins
- 1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
- Kosher salt
- 5 tablespoons olive oil, divided, plus more for drizzling
- 1 cup coarse fresh breadcrumbs
- 3 garlic cloves, chopped, divided
- Freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- 4 anchovy fillets packed in oil, drained
- 1/4 teaspoons crushed red pepper flakes
- 1 pound orecchiette (little ear-shaped pasta)
- 3/4 cup finely grated Parmesan or Grana Padano
- Ingredient info: Tuscan kale, also called black kale or cavolo nero, is available at farmers' markets and some supermarkets.
Raspberry Crumble Bars
By altschiller
Directions Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2 -1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces good raspberry jam, such as Hero
- 2/3 cup good granola without dried fruit
- 1/4 cup sliced almonds
- Confectioners' sugar, for sprinkling
Herb Dip
By altschiller
Ina Gartner's dip could make a vegetarian out of the staunchest meat eater
- Herb Dip:
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 scallions, white and green parts, minced
- 2 tablespoons fresh parsley leaves, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Buttered Spinach with Vinegar
By altschiller
Recipes & Menus | recipes Buttered Spinach with Vinegar Use mature flat-leaf spinach—the baby leaves lack flavo...
- 4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 teaspoons (or more) red wine vinegar
- Kosher salt, freshly ground pepper
Jelly Roll
By altschiller
Preheat oven to 375°F. Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam
- 3 eggs
- 1 cup sugar
- 1 cup flour
- 1 teaspoon cream of tartar
- 1 ⁄2 teaspoon baking soda
- 1 ⁄3 cup cold water
- 2 teaspoons pure vanilla extract
- jelly, of choice
- confectioners' sugar
Mustard Salmon with Cannellini Bean Ragù
By altschiller
MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until soft...
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 teaspoons finely chopped thyme
- Salt
- Pepper
- Two 15-ounce cans cannellini beans, rinsed and drained
- 3/4 cup chicken stock
- One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
- 2 ounces prosciutto, chopped
- 1/2 teaspoon grated lemon zest
- Extra-virgin olive oil
- Four 6-ounce skinless salmon fillets
- Salt
- Pepper
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoon whole-grain mustard
- 2 teaspoons dry white wine
- 2 garlic cloves, minced
- 1 teaspoon finely chopped thyme
Spaghetti vongole
By altschiller
Clams were, and still are, available in Venice by the boatload
- 1 kg small clams, from sustainable sources, ask your fishmonger, scrubbed clean
- 1 small bunch fresh flat-leaf parsley
- 4 cloves garlic
- 10 cherry tomatoes
- 250 ml white wine
- 400 g dried spaghetti
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1-2 dried chillies