Mariannefeldman's profile page
Recipes
Cake Flour
By mariannefeldman
For every cup of AP flour called for-remove 2 tbs AP flour & substitute 2 tbs corn starch Mix well
- http://joythebaker.com/2009/09/how-to-make-cake-flour/
Vinaigrette
By mariannefeldman
America's Test Kitchen Cooking School Classic Sauces
- Ingredients
- 1 1 1 Tablespoon wine vinegar (red, white, or champagne) *
- 1 1/2 1 1/2 1/2 Teaspoons very finely minced shallots * *
- 1/2 1/2 1/2 Teaspoon regular or light mayonnaise * * *
- 1/2 1/2 1/2 Teaspoon Dijon mustard
- 1/8 1/8 1/8 Teaspoon table salt
- ground black pepper
- 3 3 3 Tablespoons extra-virgin olive oil * * * *
- to to of wine vinegar contributes a different (but delicious) flavor to this recipe. Pay more attention to the quality of the vinegar (only the best will do in this simple dressing) than the type of vinegar.
- to mayonnaise is the emulsifier in this recipe and it’s fine to use either regular or light mayonnaise. We don’t recommend non-fat mayonnaise in any recipe.
- The flavor of good extra-virgin olive oil is essential in this vinaigrette; don’t use anything else.
- Tools
- Cutting board
- Chef’s knife
- Nonreactive bowl *
- Whisk
- Liquid measuring cup
- Measuring spoons
- to of the vinegar in this recipe, it’s important to prepare the sauce in a nonreactive glass or stainless steel bowl. The acidic dressing can pick up off flavors from other materials.
Broccoli Roasted
By mariannefeldman
Roasted Broccoli with Optional Garlic From America's Test Kitchen Season 10: Great Glazed Chicken In My Favorites...
- 1 large head broccoli (about 1 3/4 pounds)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- Ground black pepper
- Lemon wedges for serving
Chocolate and Nut Yule Log
By mariannefeldman
http://www.marthastewart.com/285214/chocolate-and-nut-yule-log
- Nonstick cooking spray, for pan
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 teaspoon pure almond extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- Confectioners' sugar, for dusting
- Chocolate-Hazelnut Filling and Whipped-Cream Frosting
- 1/2 cup sliced almonds, toasted
Shepherd's Salad Turkish Sahara & NYT
By mariannefeldman
adapted from: http://www.foodnetwork
- 3 Roma tomatoes, seeded and chopped
- 2 cucumbers, seeded and chopped
- 1 bunch parsley, leaves picked, not chopped (NYT: 1/4 cup chopped)
- 1/2 cup pitted and halved black olives
- 1/2 small red onion, chopped (NYT: 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed)
- 2 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 ounces Greek feta cheese, chopped or shredded (or chopped/shredded cheese of choice)
- Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-salad-recipe.html?oc=linkback
- .
- Shepherd's Salad - Sahara
- fresh tomatoes, cucumbers, onions topped with black olives and parsley seasoned with our unique blend of vinegar and oil, shredded feta
- .
- see also: http://www.nytimes.com/2012/07/20/health/nutrition/turkish-shepherds-salad-recipes-for-health.html
Tarts - Savory NYT
By mariannefeldman
- http://cooking.nytimes.com/68861692/441080-savory-tarts
Chocolate Soufflè Cake With Raspberry Sauce
By mariannefeldman
Chocolate Soufflè Cake With Raspberry Sauce Article printed from Essential Pepin: http://blogs
- .
Pizza - Rustica
By mariannefeldman
http://www.kingarthurflour
- Dough
- 1 1 1 cup (8 ounces) water
- 3 1/2 3 1/2 1/2 cups (15 ounces) unbleached all-purpose flour
- 1/4 1/4 1/8 cup (1 1/8 ounces) yellow or white cornmeal
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1 1 egg
- 1 1 1 tablespoon olive oil
- 2 2 2 teaspoons instant yeast
- Filling I
- 1 1/2 1 1/2 1/2 cups (13 ounces) whole or part skim ricotta cheese
- 1 1 1 cup (4 ounces) grated Parmesan cheese
- 1 1 1 egg
- 1 1 2 tablespoon chopped fresh basil, or 2 teaspoons dried basil
- 2 2 1 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano
- Filling II
- 2 2 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 1/2 1/2 pound sliced prosciutto or ham
- 10-ounce 10-ounce 10-ounce package frozen chopped spinach, thawed and drained
- 1 1 to 8 (7 to 8 ounces) roasted red peppers
Butter Pecan Cookies-Salty & Sweet
By mariannefeldman
Salt and sugar go together like coffee and cream — each brings the other to new heights
- kingarthurflour.com
- Salty-Sweet Butter Pecan Cookies
- Volume
- Ounces
- Grams
- 5 ounces pecan halves
- 5 ounces light brown sugar, firmly packed
- 4 5/8 ounces granulated sugar
- 4 ounces butter
- 3 1/4 ounces vegetable shortening
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 3/4 teaspoon butterscotch, vanilla-butternut, or butter-rum flavor
- 1 teaspoon vinegar, cider or white
- 1 large egg
- 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 8 ounces butterscotch chips
- 2 3/8 ounces granulated sugar mixed with 1 to 1 1/4 teaspoons salt, for topping*
- If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt.
Chocolate Mousse Cake with Raspberries
By mariannefeldman
kingarthurflour
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 teaspoons baking soda: 1
- 1 teaspoon baking powder: 1
- 1 teaspoon salt: 1
- 2 cups granulated sugar: 1
- 1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/2 cup vegetable oil: 1
- 1 cup buttermilk: 1
- 1 cup boiling water: 1
- 2 teaspoons vanilla extract: 1
- 3 large eggs: 1
- 1 cup heavy cream: 1
- 1 cup confectioners' sugar: 1
- 1 teaspoon Instant ClearJel: 1
- 2 tablespoons butter, soft: 1
- 1 (8 ounce) package cream cheese, at room temperature: 1
- 1/2 teaspoon vanilla extract: 1
- 2/3 cup semisweet chocolate chips, melted: 1
- 1/2 cup semisweet chocolate mini chips: 1
- 1 1/2 to 2 pints fresh raspberries: 1
- 1/2 cup butter-flavored vegetable shortening: 1
- 1/2 cup (8 tablespoons) unsalted butter: 1
- 1/4 teaspoon salt: 1
- 4 cups confectioners' sugar, sifted: 1
- 1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/4 cup milk: 1
- 1 teaspoon vanilla extract: 1
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 teaspoons baking soda: 1
- 1 teaspoon baking powder: 1
- 1 teaspoon salt: 1
- 2 cups granulated sugar: 1
- 1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/2 cup vegetable oil: 1
- 1 cup buttermilk: 1
- 1 cup boiling water: 1
- 2 teaspoons vanilla extract: 1
- 3 large eggs: 1
- 1 cup heavy cream: 1
- 1 cup confectioners' sugar: 1
- 1 teaspoon Instant ClearJel: 1
- 2 tablespoons butter, soft: 1
- 1 (8 ounce) package cream cheese, at room temperature: 1
- 1/2 teaspoon vanilla extract: 1
- 2/3 cup semisweet chocolate chips, melted: 1
- 1/2 cup semisweet chocolate mini chips: 1
- 1 1/2 to 2 pints fresh raspberries: 1
- 1/2 cup butter-flavored vegetable shortening: 1
- 1/2 cup (8 tablespoons) unsalted butter: 1
- 1/4 teaspoon salt: 1
- 4 cups confectioners' sugar, sifted: 1
- 1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/4 cup milk: 1
- 1 teaspoon vanilla extract: 1
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour: 1
- 2 teaspoons baking soda: 1
- 1 teaspoon baking powder: 1
- 1 teaspoon salt: 1
- 2 cups granulated sugar: 1
- 1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/2 cup vegetable oil: 1
- 1 cup buttermilk: 1
- 1 cup boiling water: 1
- 2 teaspoons vanilla extract: 1
- 3 large eggs: 1
- 1 cup heavy cream: 1
- 1 cup confectioners' sugar: 1
- 1 teaspoon Instant ClearJel: 1
- 2 tablespoons butter, soft: 1
- 1 (8 ounce) package cream cheese, at room temperature: 1
- 1/2 teaspoon vanilla extract: 1
- 2/3 cup semisweet chocolate chips, melted: 1
- 1/2 cup semisweet chocolate mini chips: 1
- 1 1/2 to 2 pints fresh raspberries: 1
- 1/2 cup butter-flavored vegetable shortening: 1
- 1/2 cup (8 tablespoons) unsalted butter: 1
- 1/4 teaspoon salt: 1
- 4 cups confectioners' sugar, sifted: 1
- 1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa: 1
- 1/4 cup milk: 1
- 1 teaspoon vanilla extract: 1