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Recipes
Roasted Eggplant Spread
By mariannefeldman
Directions Preheat the oven to 400 degrees F
- Level:
- Roasted Eggplant Spread
- 2002 , Barefoot Contessa Family Style, All Rights Reserved
- Prep Time:15 minInactive Prep Time: -- Cook Time:45 min
- Easy
- Serves:
- 6 to 8 servings
- Ingredients
- 1 medium eggplant
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- All Righ
Japanese Milk Bread
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- TANGZHONG (STARTER)
- 43 g water
- 43 g whole milk
- 14 g King Arthur Unbleached Bread Flour
- DOUGH
- 298 g King Arthur Unbleached Bread Flour
- 14 g Baker's Special Dry Milk or 7g nonfat dry milk
- 50 g sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 113 g whole milk
- 1 large egg
- 57 g melted unsalted butter
Zeppole
By mariannefeldman
by Chef Melissa Kelly from epicurious
- 8 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoons table salt
- 2 cups bread flour
- 7 large eggs
- 1 teaspoon cinnamon
- Canola oil, for frying
- Special equipment: Deep-fat fryer
Fudge Cupcakes with 7-Minute Icing
By mariannefeldman
http://www.kingarthurflour
- Cake
- Batter for Favorite Fudge Birthday Cake*
- Want to use your ingredients more efficiently? Reduce the vegetable oil from 3/4 cup to 2/3 cup; and add 2 egg yolks to the batter along with the 4 whole eggs, reserving the 2 whites for the frosting.
- Frosting
- 2 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Chinese Dumplings - Steamed (Shu Mai)
By mariannefeldman
Cook's Illustrated Makes about 40 dumplings, serving 6 to 8 as an appetizer
- 2 tablespoons soy sauce
- 1/2 teaspoon unflavored powdered gelatin
- 1 pound boneless country-style pork ribs , cut into 1-inch pieces
- 1/2 pound shrimp , peeled, tails removed and halved lengthwise (see note)
- 1/4 cup water chestnuts , chopped
- 4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice
- 2 tablespoons cornstarch
- 2 tablespoons minced fresh cilantro leaves
- 1 tablespoon toasted sesame oil
- 1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 teaspoons grated ginger
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 (1 pound) package 5 1/2 inch square egg roll wrappers (see note)
- 1/4 cup carrot , finely grated (optional)
Watermelon Sorbet
By mariannefeldman
July 10, 2012 Watermelon Sorbet or Granita By MARTHA ROSE SHULMAN nytimes
- This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won’t matter.
- 900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks
- 75 grams (about 1/3 cup) sugar
- 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only)
- 2 tablespoons fresh lime juice
- Pinch of sea salt
Pumpkin Cupcakes with Whipped Coconut Cream - Vegan
By mariannefeldman
https://col127.mail.live.com/?tid=cmH9z20ilP5BGaaAAjfeP7UA2&fid=flinbox
- Cakes
- 1 3/4 cup/220 g all-purpose flour
- 3/4 cup/175 g pumpkin puree (I used canned pumpkin)
- 1 cup/200g granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup/60 g extra virgin olive oil
- 1/2 cup/125 ml cold water
- Coconut whipped cream
- 1 can (14 ounce) full fat coconut milk, refrigerated overnight
- 1 tablespoon granulated sugar
- Seeds from one vanilla bean, or 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Cinnamon for dusting
Chocolate Chip Cookie Ice Cream Sandwiches - Vegan-CC
By mariannefeldman
http://chefchloe.com/sweets/chocolate-dipped-ice-cream-sandwiches
- Chocolate-Dipped Ice Cream Sandwiches
- Makes about 8 sandwiches
- Vanilla ice cream sandwiched between two chewy chocolate chip cookies all covered in a crackly chocolate coating.
- Ingredients
- Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon Ener-G egg replacer
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 cup vegan margarine
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup water
- 1 tablespoon pure vanilla extract
- 1 cup semisweet chocolate chips (dairy-free)
- Vanilla Ice Cream
- (Or 1 pint store bought dairy-free vanilla ice cream)
- 1 (14-ounce) can coconut milk
- 1 1/2 cups almond milk
- 3/4 cup agave
- 3 tablespoons canola oil
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 3/4 teaspoon xanthan or guar gum
- 2 cups semisweet chocolate chips (dairy-free)
- 1 cup topping of your choice (July 4th sprinkles, toasted almond bits, coconut, etc)
Nectarine-Blackberry Crisp
By mariannefeldman
by Diane Rossen Worthington epicurious
- 1 cup all purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup crème fraîche or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1/2 cup all purpose flour
- 3 cups blackberries (two 5.6- to 6-ounce packages)
- 4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
- 1/4 cup sugar
- Vanilla ice cream
Citrus Almond Poundcake
By mariannefeldman
Mark Bittman, nytimes August 20, 2010 RECIPE Citrus-Almond Poundcake Adapted from Grandaisy Bakery Time: About 1
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
- Flour for pan
- 1/4 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 cups plus 2 tablespoons granulated sugar
- 7-ounce tube almond paste
- 7 large eggs
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt.