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Recipes
Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus
By altschiller
by Melissa Roberts
- 1 tablespoon ground allspice
- 2 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 cup extra-virgin olive oil
- 4 (1 1/4-to 1 1/2-pounds) Cornish hens
- 1 1/3 cups apricot, date, and pistachio haroseth
- 1 cup medium-dry Sherry
- 1 cup water
- Accompaniment: parsley mint salsa verde
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
BA's Best Eggplant Parmesan
By altschiller
Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium
- 1/4 cup olive oil
- 1 head of garlic, cloves crushed
- 1 large red onion, chopped
- 3 oil-packed anchovy fillets (optional)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 2 28-ounce cans whole peeled tomatoes
- 1/4 cup torn basil leaves
- 1/2 teaspoon dried oregano
- Kosher salt
- 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick
- Kosher salt
- 3 cups panko (Japanese breadcrumbs)
- 1 1/2 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups finely grated Parmesan, divided
- 1 1/2 cups all-purpose flour
- 5 large eggs, beaten to blend
- 1 1/3 cups olive oil
- 1/2 cup finely chopped basil and parsley, plus basil leaves for serving
- 6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)
- 8 ounces fresh mozzarella, thinly sliced
Parker House Rolls
By altschiller
Bloom the yeast. Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and...
- 1 1/4-ounce packet active dry yeast
- 1/2 cup sugar
- 7 1/2 to 8 cups all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
- 2 cups whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon kosher salt, plus more for sprinkling
Marshmallow Frosting
By altschiller
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Beatty's Chocolate Cake
By altschiller
Directions Watch how to make this recipe
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Cheese Straws With Pimentón
By altschiller
Heat oven to 375 degrees. Line two baking sheets with parchment paper
- 1 ¼ cups finely grated Parmigiano-Reggiano
- 2 sheets puff pastry (preferably all butter), defrosted but not unfolded
- ½ teaspoon pimentón (Spanish smoked paprika, hot or sweet)
Bobby Flay’s Pan-Roasted Chicken With Mint Sauce
By altschiller
Preparation 1. Preheat oven to 425
- 4 bone-in, skin-on chicken breasts
- Kosher salt to taste
- 2 tablespoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 4 cloves garlic, peeled and roughly chopped
- 1 serrano chile, seeds removed and roughly chopped
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
scallion crepes
By altschiller
Preparation 1) Heat crepe pan, melt a bit of butter 2) Pour 1/2 C batter in pan and tilt to cover bottom 3)
- Set Aside:
- Ingredients
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon salt
- Ground black pepper (to taste)
- 2 teaspoons vegetable oil
- 1 large egg
- 1/2 cup all-purpose flour
- 1/3 cup milk
- 1/2 cup seltzer or club soda (from fresh bottle or can)
- 1/4 cup chopped fresh chives
- butter or oil for cooking crepes
- 1 ) In food processor or blender: blend ingredients until smooth and transfer to a bowl, let stand @ room temperature, covered, for one hour.
- 2 ) Add chives to batter, stir well.
Everything Bagel Dip
By altschiller
In a small bowl, mix together the dried onion, seeds, garlic powder and flaky salt
- 2 tablespoons dried minced onion
- 2 tablespoons poppy seeds
- 2 tablespoons white sesame seeds
- 1 teaspoon fennel or caraway seeds
- 1 teaspoon garlic powder
- 1 teaspoon flaky salt
- 8 ounces cream cheese, cut into small pieces, at room temperature
- 1 ½ cups sour cream