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Recipes
Cinnamon Buns
By altschiller
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100
- 1 cup whole milk
- one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted
Nut Loaf Supreme
By altschiller
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups walnuts
- 1/2 cup pecans
- 2 tablespoons olive oil
- 1 small sweet yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (6 ounce) package baby bella mushrooms, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 12 ounces shredded Swiss cheese
- 1 1/2 cups cooked wild rice
- 1 cup cottage cheese
- 4 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Coddled Egg and Romaine Salad
By altschiller
Preparation 1. Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill
- 2 heads of romaine, outer leaves discarded, chopped
- 4 slices bacon, chopped
- 1 cup cubed fresh Italian bread
- 1 egg
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup scallions, thinly sliced
- 3/4 cup fresh mint, roughly chopped
- 1 tablespoon fresh oregano leaves, roughly chopped
- 12 cherry tomatoes, halved
- 3/4 cup freshly grated Romano cheese
schezwan noodles
By altschiller
how to make schezwan noodles recipecooking noodlesboil 5 cups of water in a pot or pan with some salt and a few dro...
- 1 .5 to 2 cups finely chopped vegetables (a mix of carrots. beans, cabbage, mushrooms, capsicum/green bell pepper)
- 2 to 3 small spring onions Or 1-2 medium spring onions Or 1/4 cup spring onions - finely chopped, reserve the greens for garnish
- 3 to 4 garlic (lahsun) finely chopped
- 1 tablespoon schezwan sauce, you can add more for a more spicy taste
- ¼ to ½ teaspoon black pepper powder (kali mirch powder) or as required
- 1 teaspoon rice vinegar or regular white vinegar or apple cider vinegar
- 1 to 1.5 tablespoon of spring onion greens
- 2 tablespoon oil for stir frying
- salt as required
- for cooking noodles 150 grams hakka noodles or plain noodles Or 1 pack of noodles 5 cups of water to cook noodles 1 to 2 teaspoon oil to coat the noodles 2 to 3 drops of oil to be added while heating water.
Banana Cake
By altschiller
Banana Cake Heat the oven to 350° F
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 eggs, separated
- 2 bananas, crushed
- 1/2 cup sour milk
- 1 2/3 cups pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Pissaladiere
By altschiller
Preparation For topping: Preheat oven to 350°F
- 1/4 cup (1/2 stick) butter
- 6 pounds onions, thinly sliced
- 6 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 2 bay leaves
- 6 tablespoons extra-virgin olive oil
- 1 cup warm water (105°F to 115°F)
- 1 tablespoon dry yeast (from 2 envelopes)
- 1 teaspoon sugar
- 2 3/4 cups (or more) all purpose flour
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- Yellow ornmeal
- 20 drained anchovy fillets
- 20 oil-cured black olives, pitted
- 1 tablespoon chopped fresh thyme
How to Make Pastry Cream
By altschiller
How to Make Pastry Cream | Brown Eyed Baker 1
- 2 cups half-and-half
- 1/2 cup sugar
- Pinch salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons vanilla extract
Quail in Pomegranate Sauce
By altschiller
1. Pat quail dry with paper towels and tie legs together with kitchen string
- 8 quail, rinsed
- 2 tbsp. lard or butter
- 3 tbsp. extra-virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 1 tomato, peeled, seeded, and chopped
- Leaves from 4 sprigs flat-leaf parsley, finely chopped
- 2 cups Chicken Stock
- Seeds of 5 pomegranates, about 4 cups (see
- A Pomegranate Primer)
- Salt and freshly ground black pepper
Mushroom Risotto
By altschiller
Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot
- 3 quarts water
- 1 ounce dried porcini mushrooms (earthy.com)
- 1 teaspoon whole black peppercorns
- 1 stick unsalted butter
- 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
- 1 medium onion, finely chopped
- Coarse salt and freshly ground pepper
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- Garnish: shaved Parmesan cheese
Buttermilk Green Goddess Dressing
By altschiller
In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopp...
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 2 anchovy fillets packed in oil (drained, chopped)
- 1 chopped garlic clove until smooth
- kosher salt
- freshly ground black pepper