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Recipes
Strawberry Whipped Cream Cake
By porcalina
For the berries: 1
- For the berries:
- 2 * 2 pints strawberries, rinsed and hulled (about 4 cups)
- 2 * 2 tablespoons granulated sugar
- 1 * 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
- 1 1/2 * 1 1/2 teaspoons vanilla extract
- 1 * 1 teaspoon grated lemon zest
- *
- For the cake:
- 2 * 2 cups cake flour
- 2 * 2 teaspoons baking powder
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 cup vegetable oil
- 1/4 * 1/4 cup water
- 1 * 1 teaspoon lightly packed lemon zest
- 2 * 2 teaspoons vanilla extract
- 6 * 6 large eggs, separated
- 1 1/2 * 1 1/2 cups granulated sugar
- *
- For the filling:
- 1/2 * 1/2 cup mascarpone cheese
- 1/2 * 1/2 cup heavy cream
- *
- For the frosting:
- 1 * 1 tablespoon vanilla extract
- 6 * 6 tablespoons granulated sugar
- 3 * 3 cups heavy cream
Almond and Chocolate Caramel Clusters
By porcalina
Preheat the oven to 350 degrees F
- 1/2 cup (about 3 ounces) toasted slivered almonds
- 24 individually wrapped caramel candies (about 6 ounces)
- 1 cup (about 6 ounces) bittersweet chocolate chips
- 4 to 6 tablespoons cream, room temperature, divided
- 1 cup (about 6 ounces) white chocolate chips
- Special equipment: 2 mini muffin tins
Spaghetti alla Carbonara
By porcalina
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is f...
- 1 * 1 pound dry spaghetti
- 2 * 2 tablespoons extra-virgin olive oil
- 4 * 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 * 4 garlic cloves, finely chopped
- 2 * 2 large eggs
- 1 * 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- * Freshly ground black pepper
- 1 * 1 handful fresh flat-leaf parsley, chopped
Penna alla Carbonara
By porcalina
Heat a large saute pan, until hot
- 1 pound pancetta, diced into 1-inch cubes
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried penne
- 4 tablespoons chopped fresh parsley leaves
Apple Cheddar Scones
By porcalina
Preheat oven to 400 degrees F
- 1 * 1 large egg
- 1/2 * 1/2 cup plain yogurt
- 1/4 * 1/4 cup apple cider or apple juice, cold
- 1 3/4 * 1 3/4 cups all-purpose flour
- 1/3 * 1/3 cup stone-ground yellow cornmeal
- 2 * 2 tb sugar
- 1 * 1 tb baking powder
- 1/4 * 1/4 tsp baking soda
- 1/4 * 1/4 tsp salt
- 1 * 1 stick (8 tb) unsalted butter, cold and cut into small cubes
- 3/4 * 3/4 cup grated cheddar cheese
- 1 * 1 apple, cored and roughly diced
Lemon Cheesecake
By porcalina
FOR THE CRUST Adjust an oven rack to the lower-middle position and preheat the oven to 325F
- CRUST
- 5 ounces Nabisco's Barnum's Animal Crackers
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted and kept warm
- FILLING
- 1 1/4 cups (8 3/4 oz.) sugar
- 1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
- 1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- LEMON CURD
- 1/3 cup juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- 1/2 cup (3 1/2 oz.) sugar
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch of salt
Cheesecake Brownies
By porcalina
Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease
- Brownies
- 1/2 cup butter
- 2-oz dark chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 8-oz cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
Feta Chicken with Zucchini
By porcalina
Heat oven to 400°F. Drizzle 1/2 tablespoon of the oil in a roasting pan
- 2 tablespoons olive oil
- 1 lemon
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds) *
- 1/4 teaspoon kosher salt
- 2 medium zucchini
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/8 teaspoon black pepper
- 1/3 cup (about 2 ounces) crumbled Feta
Cranberry-Walnut Chicken Salad
By porcalina
Toss together all ingredients in a large bowl until combined well
- 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any
- 1 cup walnuts, toasted and chopped
- 1 celery rib, diced into small bits (1 cup)
- 2 or more tablespoons finely chopped shallot
- 1 cup dried cranberries
- 2/3 to 3/4 cup mayonnaise
- 3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
- 2 tablespoons finely chopped fresh tarragon or herb or your choice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Beef and Beer Chili
By porcalina
Combine first 4 ingredients in a large Dutch oven over medium-high heat
- 1 1/2 * 1 1/2 cups chopped red onion (about 1 medium)
- 1 * 1 cup chopped red bell pepper (about 1 small)
- 8 * 8 ounces extralean ground beef
- 2 * 2 garlic cloves, minced
- 1 1/2 * 1 1/2 tablespoons chili powder
- 2 * 2 teaspoons ground cumin
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried oregano
- 1 * 1 (19-ounce) can red kidney beans, drained
- 1 * 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 * 1 (14-ounce) can low-sodium beef broth
- 1 * 1 (12-ounce) bottle beer (such as Budweiser)
- 1 * 1 tablespoon yellow cornmeal
- 1 * 1 tablespoon fresh lime juice