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Recipes
Joy of Cooking Gingerbread
By altschiller
Old-fashioned, spicy, moist gingerbread
- 1 and 3/4 cups sifted all purpose flour or 7 ounces (4 oz = 1 sifted cup flour, 5 oz 1 unsifted cup)
- 1 1/2 tsp baking soda
- 1 tbsp ground ginger (or fresh, if you like it particularly spicy)
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 8 tbsp (one stick) unsalted butter
- 1 large egg
- 1/2 cup (4.0 oz)packed light brown sugar
- 1 cup molasses, the darker the spicier
- 1/2 cup boiling water
- 3 Tbsp finely chopped crystallized ginger
Horseradish Sauce
By altschiller
Preparation Whisk all ingredients to blend in small bowl
- 1 1/2 cups crème fraîche or sour cream
- 1/2 cup prepared white horseradish
- 6 tablespoons chopped fresh chives
- 4 teaspoons fresh lemon juice
The Best White Cake Recipe
By altschiller
InstructionsPreheat the oven to 350°F
- 6 egg whites
- 1 and 1/2 cups granulated sugar divided
- 1 cup unsalted butter softened
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 and 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 /2 teaspoon salt
- 1 cup buttermilk
Flourless Peanut Butter Cookies
By altschiller
Directions Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling
Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)
By altschiller
Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan) Recipe - Saveur
- 4 eggs
- 4 tbsp. canola oil
- 3 cloves garlic, thinly sliced
- 2 medium tomatoes, cored,
- each cut into 8 wedges
- 1 tsp. sugar
- Kosher salt, to taste
- 1 scallion or 2 garlic chives,
- thinly sliced crosswise
Roasted Garlic Aioli
By altschiller
Preparation Preheat oven to 400°
- 1 garlic bulb
- 1 tablespoon olive oil
- 1/4 cup pasteurized eggs
- 1 (6-ounce) jar marinated artichoke hearts (about 1/4 cup)
- Juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon Dijon mustard
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1/2 cup canola or safflower oil
- 1/4 cup olive oil
Pecan- and Panko-Crusted Chicken Breasts
By altschiller
Preheat oven to 400°F. Sprinkle chicken with salt and pepper
- 4 skinless boneless chicken breast halves
- 1 cup panko (Japanese breadcrumbs)
- 1 cup finely chopped pecans
- 6 tablespoons (3/4 stick) butter, divided
- 1/4 cup minced shallots
- 3/4 cup low-salt chicken broth
- 2 tablespoons chopped fresh parsley
Carrot Cake Cupcakes
By altschiller
Yield: Makes 24 cupcakes 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and all...
- 1 cup of chopped walnuts (100 g)
- 1 pound (450 g) of carrots (about 3 1/2 cups, grated)
- 3 large eggs
- 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
- 1 teaspoon of vanilla extract
- 2 cups (400 g) of sugar
- 1 cup (240 ml) of vegetable oil
- 1 tablespoon of orange zest
- 3 cups (400 g) of all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of kosher salt
- 1/2 teaspoon of ground cardamom
- 1 teaspoon of ground cinnamon
- 1 cup of unsalted butter, softened
- 16 ounces Philadelphia cream cheese
- 2 cups of powdered sugar, sifted
Ribs with Black Vinegar Sauce
By altschiller
Blanch ribs in a 4-quart pot of boiling water 4 minutes
- 2 pounds pork spareribs, cut into individual ribs
- 1/4 cup cornstarch
- 12 About 12 cups peanut or vegetable oil for frying, divided
- 4 garlic cloves, thinly sliced
- 1 medium shallot, thinly sliced
- 2 tablespoons very thin matchsticks of peeled ginger
- 1/2 cup packed light brown sugar
- 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup Chinese black vinegar
- 1/3 cup reduced-sodium soy sauce
Dining Tip: Pappardelle with Lamb Ragù, Mint and Pecorino | Dining Tips | News & Features | Wine Spectator
By altschiller
Mixed Case 1. Heat 1/4 cup olive oil in a large stewpot over high heat
- 1/4 cup plus 1 tablespoon olive oil
- 1 1/2 pounds ground lamb (preferably shoulder)
- 1/2 cup finely diced carrots
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1 tablespoon tomato paste
- 1 1/2 cups dry red wine
- 1 cup imported canned cherry tomatoes
- 3 cups low-sodium chicken broth or water
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 pound fresh pappardelle (wide, flat pasta)
- 1 tablespoon butter
- 1/4 cup chopped fresh mint leaves
- 1/4 cup grated pecorino cheese