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Recipes
fresh fig hoisin sauce
By altschiller
Preparation Mix Hoisin, tea, sherry and vinegar
- Ingredients
- 8 small fresh figs, quartered
- 1/4 C chopped scallions (green and white)
- 1 clove garlic, chopped
- 1/4 C hoisin sauce
- 1/4 C strong tea (preferably Chinese restaurant tea)
- 1 T sherry
- 1 T unseasoned rice wine vinegar
- 1 T cornstarch
- 2 T peanut oil
Pecan Pie Bars I
By altschiller
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 1 cup butter
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups white sugar
- 3 tablespoons margarine, melted
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Chicken Piccata
By altschiller
Place chicken between 2 large sheets of plastic wrap
- 4 skinless boneless chicken breast halves
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons all purpose flour
- Additional all purpose flour
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup canned low-salt chicken broth
- 1/4 cup drained capers
- 1/4 cup chopped fresh parsley
Ina Gartner's Fresh Pea Soup
By altschiller
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, un...
- Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche or greek yogurt
- 1/2 cup freshly chopped chives
Gary Danko's Buckwheat Blini
By altschiller
This recipe, adapted from Gary Danko, incorporates whipped egg whites and whipped cream, and has several resting pe...
- 1/2 cup all-purpose flour
- 1/2 tablespoon sugar
- 1/2 tablespoon active dry yeast
- 1 cup + 2 tablespoons lukewarm milk, about 98°
- 1/2 cup buckwheat flour
- 1 teaspoon kosher salt
- 1 large egg, separated
- 2 tablespoons cold heavy cream
- 1/4 cup clarified butter or 2 tablespoons clarified butter + 2 tablespoons canola, rice bran or vegetable oil
Lemon Sauce
By altschiller
Whisk sugar and cornstarch in small saucepan to blend
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 4 thin lemon slices
- 1 teaspoon grated lemon peel
Via Carota’s Insalata Verde
By altschiller
Wash the greens: Fill a sink or large basin with tepid water
- FOR THE DRESSING:
- 2 heads butter lettuce, such as Boston or bibb
- 1 romaine heart
- 1 large Belgian endive
- 1 bunch watercress
- ½ small head frisée
- 1 large shallot, minced
- 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
- 1 tablespoon warm water
- 1 cup extra-virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons whole-grain mustard
- 1 ½ teaspoons honey (optional)
- 2 sprigs thyme, washed and stripped
- 1 large clove garlic, finely grated
- Salt and freshly ground black pepper
Ricotta Gnudi with Pomodoro Sauce
By altschiller
by Sara Jenkins
- 16 ounces ricotta (about 2 cups)
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup finely grated Parmesan or Grana Padano plus more
- 1/2 teaspoons kosher salt plus more
- 1/2 cup all-purpose flour plus more
- 3 cups Quick Pomodoro Sauce
Brioche
By altschiller
Rub yeast into flour in a large bowl
- Makes 1 large loaves or 4 to 6 mini brioche
- 1/2 oz fresh (cake) yeast or 1 teaspoon active dry (from a 1/4-oz package)
- 41/4 cups bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 6 large eggs
- 1/2 cup whole milk or half & half
- 11/2 sticks unsalted butter, cut into 1/2-inch cubes
Chocolate Syrup
By altschiller
Bring water and sugar to a boil, whisking until sugar is dissolved
- 1 cup water
- 1/2 cup sugar
- 2/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1/4 teaspoon salt
- 1 teaspoon vanilla