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Recipes
Apricot Pie
By efriend
For the crust: Working quickly and efficiently, combine the chilled flour, salt, chilled butter and chilled lard in...
- FOR THE CRUST
- 2 1/2 cups chilled flour, preferably King Arthur unbleached all-purpose
- 1/2 teaspoon salt
- 8 tablespoons chilled, high-fat unsalted butter, preferably Kerrygold, cut into tablespoon pieces
- 8 tablespoons rendered, chilled leaf lard (see headnote)
- 6 to 8 tablespoons ice water, plus more for the egg wash
- 1 large egg white
- Sugar, for sprinkling
- FOR THE FILLING
- 2 to 2 1/2 pounds (unpeeled) ripe apricots, pitted and cut into quarters or halves (depending on their size; see headnote)
- 1/3 to 1/2 cup sugar
- 1/3 teaspoon salt
- Pinch freshly grated nutmeg
- Freshly squeezed juice from 1/2 lemon (1/2 to 3/4 teaspoon)
- 1/3 cup flour
- 1/2 to 1 teaspoon quick-cooking (uncooked) tapioca (optional; see headnote)
- 1 1/2 teaspoons chilled unsalted butter, cut into small pieces
Cuban Sandwiches with Dilled Cucumbers
By efriend
In a small bowl combine dry mustard, cumin, and black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 2 1/2 - 3 - pound pork sirloin roast
- 1/2 cup water
- 1 recipe Dilled Cucumbers
- 3 medium orange, yellow, and/or red sweet peppers, thinly sliced crosswise
- 2 medium banana peppers, stemmed, seeded, and thinly sliced crosswise
- 2 tablespoons yellow mustard
- 5 whole grain ciabatta buns, split (about 12 ounces total)
- 4 ounces thinly sliced cooked lower-sodium ham
Pailleté Feuilletine – Crêpes Dentelles (lacy crêpes)
By efriend
Pailleté (or Paillets) feuilletine are broken up pieces of dried caramelized crêpes dentelles (lacy crêpes)
- 60 grams melted butter
- 100 grams sugar
- 35 grams (1) egg white
- 60 grams flour
- 40 ml of water (3 tablespoons)
HERBED CHICKEN SALAD
By efriend
Preheat oven to 350 degrees
- 4 split chicken breasts
- good olive oil
- salt and pepper
- 1/4 cup red onion, finely diced
- 1/2 ~ 2/3 cup celery, finely diced
- salt and pepper
- 2 TBS fresh parsley, chopped
- 1 TBS fresh dill, chopped
- 1/2 tsp thyme, leaves
- 1 ~ 1 1/2 cup mayonnaise
- 2 TBS lemon juice
- a few dashes of hot sauce
PERFECT PIZZA DOUGH
By efriend
In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast
- 1 1/2 cups warm water(105-115 degrees)
- 1 tablespoon instant or active dry yeast(active will take longer to rise)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 1/2 cups unbleached all-purpose flour(plus more as needed)
- Olive oil/nonstick cooking spray
- Garlic salt
- cornmeal
HOMEMADE BRIOCHE BUNS
By efriend
In a small saucepan, scald the milk (Scalding is heating until small bubbles form around the edges of the pan and s...
- For the top:
- 1/2 cup whole milk
- 1 tablespoon water
- 1 teaspoon active dry yeast
- 1 tablespoon softened butter
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1 large egg yolk, beaten
- 3 tablespoons sesame seeds (optional)
Danish Pastry
By efriend
In a medium bowl, cream together the butter and 2/3 cup of flour
- 2 cups unsalted butter, softened
- 2/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup white sugar
- 2 teaspoons salt
- 4 1/2 teaspoons active dry yeast
- 8 cups all-purpose flour
- 2 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Grilled Shrimp -- Mmmmmm
By efriend
Directions See How It's Made In a 1 gal plastic food bag place shrimp and olive oil, toss to c...
- Servings 4
- Yield 1 batch
- Units US
- For the rub
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon garlic salt
- 1 ⁄2 tablespoon black pepper
- 1 tablespoon italian seasoning
- 2 tablespoons brown sugar
- For the shrimp
- 2 tablespoons olive oil (give or take)
- 2 lbs medium shrimp, peeled and deveined (U-25s ( I buy them peeled and deveined)
SOURDOUGH BOULE
By efriend
In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 1 cup of the water,...
- DOUGH
- 227 to 255 g sourdough starter, fed and ready to use*
- 227 to 283 g lukewarm water*
- 418 g European-Style Artisan Bread Flour or King Arthur Unbleached All-Purpose Flour
- 120 g malted wheat flakes (for best flavor), or old-fashioned rolled oats
- 71 g sunflower seeds
- 2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- Sourdough starters vary quite a bit in consistency. Use enough water to make a soft dough.
- TOPPING
- 11 to 21 g whole flax seeds
SOURDOUGH PANCAKES
By efriend
Notes This recipe feeds about 3 people
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup sourdough starter
- 1 cup buttermilk
- 1 tablespoon sugar
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons butter, melted and cooled