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Recipes
DINING Laurie Colwin’s Baked Mustard Chicken
By Marylee
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes,...
- 3/4 cup Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- Salt and black pepper
- 2 cups fine dry unseasoned bread crumbs
- 2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
- 1 tablespoon sweet paprika, or as needed
- 3 tablespoons butter, cut into small pieces
Orange Cranberry Sauce
By Marylee
From the fabulous Fairway Market
- 12 12 12 oz fresh cranberries
- 1 1/2 1 1/2 1/2 cups sugar
- 4 4 1 wide strips orange zest, plus 1 cup fresh orange juice
- Coarse salt and ground pepper
Oven Fries
By Marylee
This is from Cook's Illustrated
- 3 russet potatoes (about 8 oucnes each), peeled, and cut lengthwise into 10-12 wedges.
- 5 tablespoons peanut oil
- salt and pepper
Apple Cake
By Marylee
My son-in-law loves this cake
- For the apples
- 6 6 6 apples, Mom uses McIntosh apples, I use a mix of whatever looks good
- 1 1 1 tablespoon ground cinnamon
- 5 5 5 tablespoons (65 grams) granulated sugar
- For the cake
- 2 3/4 2 3/4 3/4 cups (360 grams) flour
- 1 1 1 tablespoon baking powder
- 1 1 1 teaspoon fine sea or table salt
- 1 1 1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
- 2 2 2 cups (400 grams) granulated sugar
- 1/4 1/4 1/4 cup (60 ml) orange juice
- 2 1/2 2 1/2 2 1/2 (13 ml) teaspoons vanilla extract
- 4 4 4 large eggs
- 1 1 to cup (130 grams) walnuts, chopped (optional and to be honest, we never use them)
- 1 1/2 of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.*
- Cool completely before running knife between cake and pan, and unmolding onto a platter.
- to ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil.
- ven.
Oatmeal Cookies
By Marylee
Beat eggs and vanilla and soak the raisins in the egg mixture for two hours
- 1 cup butter room temp
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs well beaten
- 1 TBSP vanilla
- 1-1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3 cups old fashion or quick oatmeal (not instant)
- 1 cup raisins
Pizza With a Twist
By Marylee
Pizza Sorrentina Hands-On Time: 45 minutes Total Time: 10½-12½ hours Serves: 3 This recipe was adapted from...
- Dough:
- 1 1/4 cups very warm water
- 1 teaspoon active dry yeast
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 3 1/2 cups 00 Caputo flour, plus more for dusting the board
- Extra-virgin olive oil
- Topping:
- 18 thin lemon slices (about 3 lemons' worth)
- 9 ounces smoked fresh mozzarella, thinly sliced
- 15 large leaves fresh basil
Earl's Bread Sticks
By Marylee
Earl receivedthis recipe from Topper's of Nantucket
- 1 packent dry yeast
- 2-1/2 tablespoons sugar
- 1 tablespoon sale
- 3 cups water
- 2 tablespoons olive oil
- 4 cups high gluten flour
- 6 cups all-purpose flour
- 1 tablespon salt
- Coarse Sea Salt
Spicy Peppered Crab Legs
By Marylee
This is delicious
- 3 pounds Alaskan King Crab or snow crab legs, thawed if frozen
- 2 tablespoons vegetable oil
- 1 stick butter, cubed
- 6 cloves chopped garic
- 10 thin slices peeled ginger
- 8 scallions
- 4 red jalapeno peppers, seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
Braised Short Ribs
By Marylee
Great for Passover or largest crowds
- 1 bottle Cabernet Sauvignon
- 2 tablespoons vegetable oil
- 6 portions beef short ribs, trimmed
- 1 teaspoon black peppercorns, crushed
- salt
- Fine matzoh meal, for dredging
- 10 cloves garlic, peeled
- 8 large shallots, peeled, trimmed, rinsed, split, and dried
- 2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
- 2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
- 1 medium leek, white and light green parts only, coarsely chopped
- 6 sprigs Italian parsley
- 2 sprigs thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 quarts unsalted beef stock or chicken stock
- Freshly ground white pepper
Stone Fruit Cobbler
By Marylee
This is a delicious summer cobbler
- For filling:
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- For topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal (not stone-ground)
- 2 teaspoons baking powder
- Rounded 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 1 tablespoon heavy cream, divided
- 2 teaspoon sugar
- Equipment:
- a round cookie cutter (2 to 2 1/2 inches)