Altschiller's profile page
Recipes
Buttermilk-Marinated Roast Chicken
By altschiller
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poult...
- 1 chicken, 3 1/2 to 4 pounds
- Kosher salt or fine sea salt
- 2 cups buttermilk
Sticky Toffee Pudding Recipe
By altschiller
Make the cake 1. Slick the bottom of a 9-by-13-inch baking dish with solid shortening and line it with parchment pa...
- Solid shortening, for the baking dish
- Nonstick cooking spray
- 6 About 6 large dates, pitted
- 1 cup stout beer, preferably Guinness extra stout
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 2 cups bleached all-purpose flour (it ought to be sifted into the cup and leveled off)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup firmly packed dark brown sugar, preferably Muscovado
- 1 vanilla bean
- 16 tablespoons unsalted butter, at room temperature
- 1/2 cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 1/8 teaspoon salt
- 1 1/4 cups pecan halves
- 3/4 cup crème fraîche, lightly whipped
Fresh Strawberry Jam
By altschiller
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, unti...
- 2 cups sugar
- 1 large lemon, zested and juiced
- 1 1/2 pints fresh strawberries, hulled and halved
Butter Chicken
By altschiller
Preparation 1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl
- 1 1/2 cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 1/2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds chicken thighs, on the bone
- 1/4 pound unsalted butter
- 4 teaspoons neutral oil, like vegetable or canola oil
- 2 medium-size yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt to taste
- 2/3 cup chicken stock, low-sodium or homemade
- 1 1/2 cups cream
- 1 1/2 teaspoons tomato paste
- 3 tablespoons ground almonds, or finely chopped almonds
- 1/2 bunch cilantro leaves, stems removed.
Basic Tahini Sauce
By altschiller
In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and em...
- ½ cup tahini, well stirred
- ¼ cup lemon juice (from 2 lemons), more to taste
- ½ teaspoon ground cumin
- ½ teaspoon salt, more to taste
- 1 garlic clove
Strawberry-Rhubarb Pie
By altschiller
Preheat oven to 400°F. Combine first 7 ingredients in large bowl
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)1/2 cup (packed) golden brown sugar1/2 cup sugar1/4 cup cornstarch1 teaspoon ground cinnamon1/4 teaspoon salt
Homemade Thin-Crust Pizza
By altschiller
The key to a really good pizza is, of course, the crust
- 3/4 3/4 3/4 cup lukewarm water
- 1 1 1 teaspoon active-dry yeast
- 2 2 2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 teaspoons olive oil, divided
- 1/2 1/2 1/2 cup sauce: classic red sauce or a white sauce
- Toppings: sautéed onions or mushrooms, sliced red peppers, pepperoni, cooked sausage, bacon, etc.
- Cheese: one or a combination of shredded mozzarella, provolone, Parmesan, fontina, romano, and asiago
Popovers
By altschiller
Preheat oven to 450 degrees F (230 degrees C)
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
Foolproof Popovers
By altschiller
Directions Special equipment: muffin tin Preheat the oven to 400 degrees F
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
Spicy Slow-Roasted Salmon With Cucumbers and Feta
By altschiller
Heat the oven to 300 degrees
- ¾ cup extra-virgin olive oil
- 2 ½ teaspoons red-pepper flakes
- ½ teaspoon smoked paprika
- 1 tablespoon fennel seeds, crushed
- 1 tablespoon coriander seeds, crushed
- Kosher salt and black pepper
- 1 (2-pound) skinless salmon fillet
- 1 large English cucumber or 3 Persian cucumbers
- 4 ounces feta, crumbled (about 1 cup)
- ¼ cup parsley leaves