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Recipes
WHOLE WHEAT BREAD
By Grandmax4
1. Dissolve yeast in warm water
- 1 pkg. yeast
- 1/2 c. warm water
- 2 1/2 c. hot water
- 2 tbsp. oil
- 3 tbsp. honey
- 2 tsp. salt
- 5 c. whole wheat flour -- (5 to 7)
Traditional Gazpacho
By Grandmax4
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar
- 2 cups cubed crustless day-old bread
- 2 garlic cloves
- Coarse salt and freshly ground pepper
- 2 pounds ripe tomatoes, preferably beefsteak, seeded
- 1 four-inch piece English cucumber, peeled and seeded
- 1 one-inch-thick slice green bell pepper
- 2 teaspoons red-wine vinegar
- 1 teaspoon sherry vinegar
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 cup cold water, plus more for soaking
- 1/2 cup extra-virgin olive oil
- 1 cup torn rustic bread
- Coarse salt and freshly ground pepper
CINNAMON AND WALNUT SWEET BREAD-BABKA
By Grandmax4
1. For the dough: In a medium bowl, whisk together 4 1/2 cups of the flour and the yeast; set aside
- Dough
- 5 1/2 cups unbleached all-purpose flour (27 1/2 ounces) -- plus extra for the work surface
- 1 package instant or rapid-rise yeast (2 1/4 teaspoons)
- 1 cup sour cream
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3 large eggs
- 1/4 cup water
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- 16 tablespoons unsalted butter (2 sticks) -- cut into 16 pieces and softened but still cool
- Filling
- 1 1/2 cups packed light brown sugar or packed dark brown sugar (10 1/2 ounces)
- 8 tablespoons unsalted butter (1 stick) -- melted
- 1 cup walnuts -- toasted and chopped coarse
- 1 cup raisins (optional)
- 2 teaspoons ground cinnamon
- 1 Pinch salt
- Glaze
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
By Grandmax4
Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt
- 4 cups water
- 1 cup wild rice
- 1 1/2 teaspoons salt
- 1/2 lb crusty white bread -- cut into 1/2-inch cubes 6 cups)
- 1 stick unsalted butter -- (1/2 cup) plus 2 tablespoons melted unsalted butter or reserved fat from turkey
- 2 cups diced (1/3 inch) onion
- 2 cups diced (1/3 inch) celery
- 2 cups diced (1/3 inch) apple
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried -- crumbled
- 2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried -- crumbled
- 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried -- crumbled
- 1/2 teaspoon black pepper
- 1 cup dried cranberries (5 oz)
- 1 cup turkey stock or chicken broth
Leek Toasts with Blue Cheese
By Grandmax4
Fill a large bowl with cold water
- 1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil, plus extra for brushing toasts
- Coarse salt
- Freshly ground black pepper
- 6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
- 2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
- Few drops of lemon juice (optional)
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
By Grandmax4
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about ...
- 3/8 cup finely chopped shallots (about 2)
- 5 tablespoons unsalted butter
- 3 1/3 pounds asparagus -- trimmed and cut into 1-inch pieces
- 1 1/4 pounds shelled fresh peas (2 1/2 cups -- 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
- 7/8 teaspoon fine sea salt
- 1 2/3 Handful torn basil leaves (about 3/4 cup)
FROZEN CHOCOLATE COOKIE CAKE
By Grandmax4
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging
- Ganache and Filling:
- 1/2 gallon cookies and cream ice cream -- softened
- 1 cup heavy cream
- 1 bag semisweet chocolate morsels -- (12-ounce)
- Cake:
- Butter -- for pans
- Flour -- for pans
- 1 box devil's food cake mix -- (18.25-ounce)
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 eggs
Gougères: A Recipe for French Cheese Puffs
By Grandmax4
1. Preheat the oven to 425F (220C
- 1 cup (250ml) water
- 6 tablespoons (80g) butter, salted or unsalted, cut into cubes
- 1/2 teaspoon salt
- big pinch of chile powder, or a few turns of freshly-ground black pepper
- 1 cup (140g) flour
- 4 large eggs
- 24 chives, finely-minced (or 2 to 4 teaspoons minced fresh thyme)
- 1 1/2 cup (about 6 ounces, 180g) grated Gruyere cheese
Crusty European-Style Hard Rolls
By Grandmax4
These rolls have a delicious crackly/crunchy crust, partly the result of allowing them to proof in the refrigerator...
- Starter
- 1/2 cup cool water
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/8 teaspoon instant yeast
- Dough
- all of the starter
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup lukewarm water
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- Egg wash
- 1 large egg white mixed with 1-2 tablespoon cool water
BARBECUE-STYLE SHORT RIBS
By Grandmax4
Cut short ribs into serving pieces, or ask the butcher to do this for you
- 2 lbs. short ribs
- 1 medium onion chopped
- 2 tbsp vegetable oil
- 1/4 cup lemon juice
- 2 tbsp vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1/2 cup water
- 1 cup Heinz or similar sweet chilli sauce
- Salt and pepper to taste