Broots' profile page
Recipes
Salted Vanilla Bean Caramel Sauce
By broots
1) Combine all the ingredients in a large saucepan set over medium heat
- 1 pound caramel, preferably from a block
- 1 tablespoon vanilla bean paste or Vanilla Bean Crush
- 1/2 teaspoon sea salt
- 1/4 cup heavy cream
Classic Macaroni & Cheese
By broots
Heat the oven to 375°F and butter a 9x13-inch baking dish
- For the casserole:
- Kosher salt
- 1 lb. elbow macaroni
- 12 Tbs. unsalted butter
- 6 Tbs. all-purpose flour
- 1/2 medium onion, thinly
- 1 bay leaf
- 1 sprig fresh thyme
- 9 black peppercorns
- 4-1/2 cups milk
- 1 tsp. freshly ground black pepper
- Pinch nutmeg
- 6 cups (1 lb.) finely shredded sharp Cheddar
- For the topping:
- 1-1/4 cups coarse breadcrumbs
- 2 Tbs. unsalted butter, melted
Date and Walnut Loaf
By broots
Preheat the oven to 350 degrees F (175 degrees F)
- 2 1/2 cups chopped dates
- 1/4 cup butter
- 1 cups boiling water
- 1/2 cup sour cream
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup coarsely chopped toasted
- walnuts
Vanilla Bean Pound Cake
By broots
Preheat oven to 325°F/160°C
- 1 1/2 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup (1 1/2 sticks/6 oz./178g) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 1 vanilla bean, split lengthwise (scrape out beans for use in recipe)
- 2 eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- Garnish: (optional)
- Confectioners' sugar
Shrimp Fried Rice
By broots
If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water
- 2 tablespoons vegetable oil, divided
- 12 ounces peeled deveined small shrimp, thawed if frozen
- Kosher salt
- 8 scallions, whites chopped, greens thinly sliced
- 2 garlic cloves, chopped
- 1 tablespoon finely chopped peeled ginger
- 3 cups cold cooked white rice
- 2 large eggs, beaten to blend
- 1/2 cup frozen edamame, thawed
- 1/2 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
Brooksters...
By broots
To prepare the cookie dough In a large mixing bowl, whisk together the flour, baking soda and salt
- For the cookie dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 12 ounces semi-sweet chocolate chunks
- For the brownie batter
- 1 1/2 cups all-purpose flour
- 1 tablespoon black cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 10 ounces bittersweet chocolate (look for a range in the 60 to 70%), coarsely chopped
- 16 tablespoons (2 sticks or 1 cup) unsalted butter, cut into cubes
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla
French Bread
By broots
Dissolve sugar and yeast in the warm water
- 2 1/4 c. warm water
- 2 T. sugar
- 1 Tbsp yeast
- 1 Tbsp salt
- 2 Tbsp oil
- 5 1/2 -6 cups flour-stirred before measured
Chicken Lollipops with Honey Chili-Sauce
By broots
1. With a paring knife, cut the tendons at the narrow end of each drummette
- Marinade:
- 12 chicken drummettes or wings (about 2 pounds)
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon Asian red chili paste (I used a chili garlic paste)
- 2 egg yolks, beaten
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- Sauce:
- 2 tablespoons water
- 1 tablespoon Asian red chili paste (this time I used a Korean chili bean paste)
- 1 tabelspoon honey
- Peanut or canola oil for frying
- Fresh cilantro sprig, chopped, for garnish.
Strawberries and Cream Ice Pops
By broots
1. Purée strawberries in a blender
- 1 lb. hulled strawberries
- 1/3 cup sugar
- 1/4 cup heavy cream
- 1 tbsp. fresh lemon juice
Candy Apples
By broots
Wash and thoroughly dry the apples (See Kelly's Notes below)
- 12 small red or green apples, any variety
- 12 lollipop or popsicle sticks
- 3 cups white sugar
- 1/2 cup light corn syrup
- 1 cup water
- 1/2 teaspoon red food coloring
- Equipment: candy thermometer