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Recipes
Meatless Meatballs: Polpette di Lupo
By mariannefeldman
Recipe copyright Mario Batali, 2002
- 1 pound stale country-style bread, crusts removed and cut into thick slices
- 1 1/2 cups milk
- 3 large eggs
- 1/2 cup grated pecorino or Parmigiano-Reggiano
- 1/2 bunch Italian parsley, leaves chopped to yield 2 tablespoons
- 1 bunch basil, leaves chopped
- 1 clove garlic, thinly sliced
- Salt and pepper
- 1 cup extra-virgin olive oil
- 2 cups Basic Tomato Sauce, recipe follows
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, cut into 1/4-inch dice
- 4 garlic cloves, thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Kosher salt
Boston Cream Pie
By mariannefeldman
Recipe courtesy Bread and Chocolate Bakery Cafe, Eunice Feller, Throw Down
- 3 large eggs
- 5 large egg whites (reserve yolks for the pastry cream)
- 1 cup plus 2 tablespoons whole milk
- 2 tablespoons vanilla
- 2 1/2 cups plus 2 tablespoons sugar
- 2 1/2 cups pastry flour
- 1 1/2 tablespoons baking powder
- 1 tablespoon salt
- 3 sticks unsalted butter, at room temperature
- 1 pound bittersweet chocolate
- 1 pound semisweet chocolate
- 1 pound unsalted butter
- 2 cups heavy cream
- Pastry Cream, chilled, recipe follows
- 4 cups whole milk, infused with thyme and orange zest, strained
- 1 cup sugar, divided
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 5 large egg yolks
- 6 tablespoons cornstarch
- 1 1/2 cups heavy cream, cold
Apple Galette
By mariannefeldman
APPLE GALETTE cooksillustrated
- INGREDIENTS
- Dough
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/2 cup Wondra flour or Pillsbury Shake and Blend instant flour (2 1/2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 tablespoons cold unsalted butter , cut into 5/8-inch cubes (1 1/2 sticks)
- 7-9 tablespoons ice water
- Apple Filling
- 1 1/2 pounds apples (3-4 medium or 4-5 small), see note above
- 2 tablespoons unsalted butter , cut into 1/4-inch pieces
- 1/4 cup sugar
- 2 tablespoons apricot preserves
- 1 tablespoon water
Frosting - Fluffy - Vegan - Double Recipe
By mariannefeldman
Double recipe for (2) 9" x 13" cakes for 9 x 13 (2 layer) cake Vanilla, choc & coconut variations combination of ...
- For choc variation:
- 1 cup shortening
- 1 cup margarine, softened but not melted
- 7 cups confectioners sugar, sifted if lumpy (Wilton uses 8 cups)
- 3 teaspoons vanilla extract(Wilton uses 2 tsp)
- 1/2 cup plain soy milk or creamer (unsweetened)(4 tbs = 1/4 cup)
- (Wilton uses 4 tbs milk or water)
- OPT: add 1/2 - 1 cup Better Than Milk brand soy milk powder dissolved in the milk-or try incorporating in fats-
- 6 oz melted unsweetened choc
- 2 tbs milk
- unsweetened cocoa powder, if desired - 4 - 6 tbs
- OPT: chopped choc pieces
- OPT: top frosted cake w/sliced toasted almonds
- for coconut variation:
- add 2 1/4 tsp coconut extract to frosting
- Top finished cake w/shredded coconut, coconut curls, sweetened & toasted if desired
Coconut Buttercream - Faux Swiss Meringue - i am baker
By mariannefeldman
https://iambaker.net/easy-coconut-frosting/ see also Laurens kitchen: https://www
- .
Boule - Master - Artisan Bread 5 Mins A Day
By mariannefeldman
The New Artisan Bread in 5 Mins A Day, p53, Jeff Hertzberg & Zoe Francois Yield: 4 loaves, slightly less than 1 pou...
- Variation: Herb Bread:
- Lukewarm water: 3 cups ( = 1 lb = 8 oz = 680 grams)
- Granulated yeast: 1 tbs ( = 0.35 oz = 10 g)
- Kosher salt: 1 1/2 tbs ( = 0.9 oz = 25 g)
- All Purpose Flour: 6 1/2 cups (scoop & sweep)( = 2 lbs = 910 g)
- Optional: add soy lecithin 2 tablespoons per 3 cups of flour. Improves shelf life of yeast breads & allows you to cut back on the fat in your recipe.
- Optional: Potato Flakes or Potato Flour: Replace 1/4 cup all purpose flour with 1/4 cup potato flour or 1/2 cup potato flakes per loaf.
- Add potato flour to the wheat flour in your recipe and whisk together before adding. If you add potato flour directly to liquid, it will clump and make lumps.
- add 1 tsp dried thyme (or 2 tsp fresh) & 1/2 tsp dried rosemary (or 1 tsp fresh) to the water mixture.
- _______________________
- Half recipe:
- Lukewarm water: 1 1/2 cups ( = 1/2 lb = 4 oz = 340 grams)
- Granulated yeast: 1 1/2 tsp ( = 0.17 1/2 oz = 5 g)
- Kosher salt: 2 1/4 tsp ( = 0.45 oz = 12.5 g)
- All Purpose Flour: 3 1/4 cups (scoop & sweep)( = 1 lbs = 455 g)
- Optional: add soy lecithin 1 tablespoon - Improves shelf life of yeast breads & allows you to cut back on the fat in your recipe.
- Optional: Potato Flakes or Potato Flour: Replace 1/4 cup all purpose flour with 1/4 cup potato flour or 1/2 cup potato flakes per loaf.
- Add potato flour to the wheat flour in your recipe and whisk together before adding. If you add potato flour directly to liquid, it will clump and make lumps.
- Variation: Herb Bread:
- add 1/2 tsp dried thyme (or 1 tsp fresh) & 1/4 tsp dried rosemary (or 1/2 tsp fresh) to the water mixture.
Frittata
By mariannefeldman
America's Test Kitchen Cooking School Asparagus, Ham, and Gruyère Frittata Asparagus, Ham, and Gruyère Fri
- http://www.onlinecookingschool.com/school/courses/86/topics/972?extcode=NSFBF27ZZ
- http://www.onlinecookingschool.com/school/courses/86/recipes/99?print=1
- Prepare Ingredients
- 1 . Trim tough ends off 8 ounces asparagus.
- 2 . Cut spears on bias into 1/4-inch pieces.
- 3 . Peel and mince 1 shallot. You should have about 3 tablespoons.
- 4 . Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You should have about 3/4 cup.
- 5 . Cut 3 ounces Gruyère cheese into 1/4-inch cubes. You should have about 3/4 cup.
Chocolate Mousse Cake - Triple Layers - GF
By mariannefeldman
Cook's Illustrated Triple-Chocolate Mousse Cake Serves 12 to 16
- Bottom Layer
- 6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
- 7 ounces bittersweet chocolate , chopped fine (see note)
- 3/4 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 4 large eggs , separated
- Pinch table salt
- 1/3 cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps
- Middle Layer
- 2 tablespoons cocoa powder , preferably Dutch-processed
- 5 tablespoons hot water
- 7 ounces bittersweet chocolate , chopped fine (see note)
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
- Top Layer
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate chips (see note)
- 1 1/2 cups cold heavy cream
- Shaved chocolate or cocoa powder for serving, optional (see note)
- Instructions
Chocolate Shadow Cake
By mariannefeldman
http://www.cookscountry.com/recipes/4477-chocolate-shadow-cake?extcode=NFBZZZZZZ
- 4 large egg whites
- 3 tablespoons water
- 1 1/4 cups sugar
- 1 teaspoon cream of tartar
- Pinch salt
- 1 teaspoon vanilla extract
- 3 (8-inch) chocolate cake rounds (see related content)
- 4 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
Cucumber Salad Quick Pickled
By mariannefeldman
MARTHASTEWART
- 2 large cucumbers, peeled and thinly sliced crosswise
- 1/2 medium red onion, thinly sliced
- 1 teaspoon sugar
- 1/4 cup rice vinegar
- Coarse salt and ground pepper