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Recipes
Mississippi Roast
By SFCook
NY Times healthier variation
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Chocolate Spice Cookies
By SFCook
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees
- 1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
- 1/3 cup alkalized (Dutch process) cocoa powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 2 cookie sheets or jelly-roll pans lined with parchment or foil
Nutella Buns
By SFCook
MAKES 12 BUNS 1. Combine yeast, 1 tsp
- 1 (1/4-oz.) package active dry yeast
- 1/4 cup, plus 1 tsp. sugar
- 1/2 cup milk
- 9 tbsp. unsalted butter, softened, plus more for greasing
- 1 tsp. salt
- 1 tsp. vanilla extract
- 3 eggs
- 4 cups flour, plus more for dusting
- 3/4 cup brown sugar
- 2/3 cup coarsely chopped pecans
- 1 1/2 cups Nutella
- 1 tsp. ground cinnamon
Salad of Fall Greens with Persimmons and Hazelnuts
By SFCook
Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, abo...
- 3/4 cup fresh tangerine juice
- 1 tablespoon grated tangerine peel
- 3/4 cup vegetable oil
- 2 tablespoons hazelnut oil or walnut oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
- 1 large bunch watercress, stemmed (about 6 cups)
- 1 5-ounce bag mixed baby greens
- 2 Fuyu persimmon, peeled, halved, thinly sliced
- 1/2 cup hazelnuts, toasted, skin rubbed off
Beans with Kale and Portuguese Sausage
By SFCook
Bon Appetit July 2013 by Ed Kenny Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like ...
- 1/4 cup olive oil plus more for drizzling
- 8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick
- 1/2 medium onion, sliced
- 4 garlic cloves, smashed
- Kosher salt, freshly ground pepper
- 1 cup dry white wine
- 1 small piece Parmesan rind (optional)
- 2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
- 1 sprig thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes
- 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
- 4 cups baby kale or baby mustard greens
- 1 tablespoon fresh lemon juice
Spiced Quinoa Timbales
By SFCook
http://www.epicurious.com/recipes/food/views/Spiced-Quinoa-Timbales-15373
- 1 cup quinoa (small, flat, disk-shaped seeds, available at natural foods stores and many specialty foods shops)
- 1 small onion, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- a rounded 1/4 teaspoon turmeric
- 1 cup chicken broth
- 2/3 cup water
- 1/3 cup dried currants or raisins
- 1/4 cup chopped drained canned tomatoes
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh parsley leaves
Cheddar Scallion Dip
By SFCook
A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip ...
- 4 ounces cream cheese (at room temperature), cubed
- 2 tablespoons mayonnaise
- 1 scallion, thinly sliced
- 1/4 teaspoon fine sea salt, more to taste
- Black pepper, to taste (optional)
- 1/4 teaspoon sweet paprika
- 1 to 2 tablespoons fresh orange juice, as needed
- 1/2 cup sharp Cheddar, finely grated
- 1 small garlic clove, mashed to a paste (optional)
- Hot sauce to taste (optional)
Chicken Adobo
By SFCook
Adobo is often called the national dish of the Philippines, with recipes varying widely by region and within every ...
- Optional:
- 4 chicken thighs, with skin (about 1 lb.)
- 4 chicken legs, with skin (about 1 lb.)
- 14 cloves garlic, unpeeled & slightly crushed
- 1/3 onion, sliced or 2 shallots, sliced
- 1 1/3 cup Filipino (white) coconut or cane vinegar,
- or American white vinegar
- 1/3 cup Filipino (dark) sugarcane juice vinegar
- or American apple cider vinegar
- Splash of Chinese black vinegar (optional)
- 2 tsp. whole black peppercorns, slightly bruised
- 6 pieces sliced ginger, 1/4” each
- 1/3 cup Filipino soy sauce with calamansi
- 10 bay leaves
- 1/2 cup water
- Oil for frying (lard is traditional, or fat from sauce
- 1-2 chili peppers
- Splash of patis (Filipino fish sauce)
- 6-8 chicken livers, chopped in large pieces
- Steamed long-grain white rice
Faux Gras: Vegetarian Foie Gras
By SFCook
Makes 6 to 8 appetizer-sized servings Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will ...
- 12 medium-sized button mushrooms (100g, about 1 cup)
- 2 tablespoons olive oil
- 2 tablespoons butter, salted or unsalted
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 cups (400g) cooked green lentils
- 1 cup (140g) toasted walnuts or pecans
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce or tamari
- 2 teaspoons minced fresh rosemary
- 2 teaspoons fresh thyme, minced
- 2 tablespoons fresh sage or flat leaf parsley
- optional: 2 teaspoons Cognac or brandy
- 1 teaspoon brown sugar
- 1/8 teaspoon cayenne pepper
- salt and freshly ground black pepper
Anchovy-Marinated Olives
By SFCook
Keep these around with some vodka for an instant cocktail hour, or serve them along with cured meat and Marinated B...
- 1/2 pound cured green olives, such manzanilla
- 1/2 pound cured black olives, such as kalamata
- 1 teaspoon fennel seed, crushed
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- 4 medium cloves garlic, minced
- 4 oil-packed anchovy fillets, rinsed and minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh Italian parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar