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Recipes
How to Make Pate a Choux & Fill Eclairs and Cream Puffs
By altschiller
This recipe makes enough for 24 cream puffs or 8 éclairs
- 2 large eggs plus 1 large egg white
- 5 tablespoons unsalted butter, cut into 10 pieces
- 2 tablespoons whole milk
- 6 tablespoons water
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour, sifted
Scones
By altschiller
Directions Preheat oven to 375°F
- 600 g flour
- 110 g granulated sugar
- 1 tablespoon baking powder
- 100 g dry raisins or 100 g cranberries
- 190 g butter, cold cut up into cubes
- 2 eggs
- 250 ml buttermilk
2-HOUR Fastest No Knead Bread
By altschiller
Combine flour, yeast and salt in a large bowl
- 3 cups bread flour (400 G)
- 2 teaspoons instant or RapidRise yeast (1 packet/7 grams)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Leek and Potato Frittata
By altschiller
Step 1 Preheat the oven to 375°
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 2 2 2 leeks, white and tender green parts only thinly sliced
- 2 2 2 leeks, white and tender green parts only thinly sliced
- 2 2 2 leeks, white and tender green parts only thinly sliced
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 10 10 10 large eggs
- 10 10 10 large eggs
- 10 10 10 large eggs
- 1/3 1/3 1/3 cup milk
- 1/3 1/3 1/3 cup milk
- 1/3 1/3 1/3 cup milk
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
Indian-Spiced String Beans
By altschiller
Fill a large bowl with ice and water
- 1 teaspoon coarse salt, plus more for seasoning
- 1 pound string beans, stem ends trimmed
- 2 teaspoons vegetable oil
- 1 teaspoon brown mustard seeds
- 1 small yellow onion (about 4 ounces), peeled and thinly sliced into rounds
- 2 teaspoons minced ginger (1/2-inch piece)
Beef and Bean Chili
By altschiller
Heat oil in heavy large pot over medium-high heat
- 1 tablespoon olive oil
- 2 large red onions, chopped
- 5 tablespoons chopped jalapeño chilies with seeds
- 8 garlic cloves, chopped
- 2 1/3 pounds ground beef (15% fat)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 teaspoon sweet paprika
- 1 28-ounce can diced tomatoes in juice
- 2 15 1/4-ounce cans kidney beans, drained
- 1 14-ounce can beef broth
- Sour cream
- Grated cheddar cheese
- Chopped green onions
- Chopped fresh cilantro
Homemade Ricotta
By altschiller
Set a large sieve over a deep bowl
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Simple Tomato Sauce
By altschiller
In a large, straight-sided skillet over medium heat, warm the oil
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red chile flakes (optional)
- 2 (28-ounce) cans whole or diced plum tomatoes
- 2 sprigs basil, stems included
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Golden Chicken Thighs with Charred-Lemon Salsa Verde
By altschiller
PREPARE THE CHICKEN Run your fingers under the skin of each chicken thigh to create a pocket
- 12 bone-in skin-on chicken thighs
- 24 sage leaves
- 16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
- 4 tablespoons unsalted butter, cut into 12 slices
- Strips of zest from 2 lemons
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- 1 tablespoon chopped parsley
- 1 teaspoon crushed red pepper
- Kosher salt
- 12 fresh bay leaves (optional)
- 1 lemon, cut into 1/2-inch slices and seeded
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- 1/4 cup chopped oregano
- 1/4 cup chopped mint
- 2 garlic cloves, chopped
- 1 anchovy fillet
- 1/2 teaspoon chopped drained capers
- 1 teaspoon kosher salt
Slow-Roasted Tomatoes
By altschiller
Preheat oven to 200°F. Put tomatoes, cut sides up, in 2 large shallow baking pans
- 4 pounds plum tomatoes, halved lengthwise
- 6 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil