Altschiller's profile page
Recipes
sparkle
By altschiller
Directions Heat the butter and oil in a skillet over high heat
- 2 tablespoons butter
- 1 tablespoon oil
- 1 ⁄2 lb fresh mushrooms (sliced)
- 2 tablespoons minced shallots
Tarte Tatin
By altschiller
Preparation Preheat oven to 425°F
- frozen puff pastry sheet (from a 17 1/4-ounce package)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup sugar
- 7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
- Special equipment: a well-seasoned 10-inch cast-iron skillet
No-Knead Bread
By altschiller
Preparation 1. In a medium bowl, stir together the flour, salt, and yeast
- 1 /4 teaspoon (1 gram) instant or other active dry yeast
- 3 cups (400 grams) bread flour
- 1 1/4 teaspoons (8 grams) table salt
- 1/4 teaspoon (1 gram) instant or other active dry yeast
- 1 1/3 cups (300 grams) cool water (55 to 65 degrees F)
- Wheat bran, cornmeal, or additional flour, for dusting
- Special equipment:A 4 1/2- to 5 1/2-quart heavy pot
Linguine with White Clam Sauce
By altschiller
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirr...
- 1/3 cup extra-virgin olive oil
- 1 medium onion, chopped
- 6 garlic cloves, finely chopped
- 3/4 teaspoon dried hot red pepper flakes
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 1/3 cup bottled clam juice
- 1 lb linguine
- 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes
Pasta alla Norma with basil stems
By altschiller
Preparation First of all, get your nice firm eggplants and cut them into quarters lengthwise
- 2 large, firm eggplants
- extra-virgin olive oil
- 1 tablespoon dried oregano
- optional: 1 dried red chili, crumbled
- 4 cloves of garlic, peeled and finely sliced
- a large bunch of fresh basil, stems finely chopped, leaves reserved
- 1 teaspoon good herb or white wine vinegar
- 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
- sea salt and freshly ground black pepper
- 1 pound dried spaghetti
- 6 ounces salted ricotta, pecorino, or Parmesan cheese, grated
Pork Dumplings
By altschiller
To make the pork filling: If the pork is not finely ground, mince well with a knife
- package frozen dumpling wrappers*, OR Dumpling wrappers:
- 1 pound well-ground, fatty pork
- 1 pound Napa cabbage
- 1 tablespoon fresh grated ginger
- 2 tablespoons water
- 2 scallions
- 4 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or sherry
- 2 teaspoons sesame oil
- 1 teaspoon fine salt
- Pinch of white pepper
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. salt
- 1 cup cold water
- small bowl of water
- 3 tablespoons soy sauce
- 1 teaspoon Chinese black vinegar
- 1 teaspoon sesame oil
- a pinch of white pepper
- Chinese hot pepper sauce (optional)
Apple Pie Bars
By altschiller
Make the crust and topping: Heat oven to 350 degrees
- Softened butter, for greasing pan
- 3 cups/385 grams all-purpose flour
- 1 cup/200 grams sugar
- 1 teaspoon fine sea salt
- 3 sticks/340 grams cold unsalted butter, cut into cubes
- ¾ cup/75 grams walnuts, toasted and chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 ½ pounds/680 grams tart apples, such as Granny Smith (about 3 large), peeled, cored and cut into 1/8-inch slices
- 1 ½ pounds/680 grams sweet-tart apples, such as Fuji, Pink Lady or Gala (about 3 large), peeled, cored and cut into 1/8-inch slices
- 3 tablespoons lemon juice
- ¼ cup/55 grams unsalted butter (1/2 stick)
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- ⅔ cup/135 grams sugar
- Nutritional Information
- Nutritional analysis per serving (24 servings)
- 297 297
- calories;
- 16 grams
- 9 grams
- trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat;
- carbohydrates;
- dietary fiber; 20 grams sugars;
- protein;
- 38 milligrams
- cholesterol;
- 100 milligrams
- sodium
- Powered by Edamam
Turkey Chili
By altschiller
Heat the oil over high heat in a large heavy pot and add the turkey meat
- 1 tablespoon olive oil
- 2 pounds ground turkey, white and dark combined
- 2 cups coarsely chopped onions
- 2 tablespoons chopped garlic
- 1 large sweet red pepper, cored, deveined and coarsely chopped
- 1 cup chopped celery
- 1 jalapeno pepper, cored, deveined and finely chopped (or a can of RoTel)
- 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
- 2 bay leaves
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups canned diced tomatoes (or that can of RoTel)
- 2 cups chicken broth, fresh or canned
- Salt and freshly ground pepper to taste
- 2 15-ounce cans of red kidney beans, drained
- (Or use o C chicken broth and don't drain the beans)
- 2 cups shredded cheddar cheese
- Sliced lime for garnish (optional)
Lynn Bowling's Cheese Sandwiches
By altschiller
Beat cheese and butter withelectric mixer till smooth
- 2 cups finely grated sharp chedar
- 1 cup (2 sricks) softened butter
- 2 tbs heavy cream
- 1 large egg
- 1ts Worcestershire sauce
- 1/2 ts salt
- 1/2 ts dry mustard
- Ground red pepper flakes or hot sauce to taste
- 16 oz loaf of firm white bread
Rice in Steamer
By altschiller
Fill pot with 7 C water. Spray insert with Pam Put rice and water in insert and stir Cover and heat over high he...
- 1 C rice to 1 C water
- 1/2 t salt
- pat butter