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Recipes
Polenta Layered with Mushrooms & Sauce
By mariannefeldman
http://lidiasitaly.com/recipes/detail/1208 Polenta pasticiatta is a layered baked dish, just like lasagna, but made...
- 10 cups basic polenta
- 4 to 6 cups of any of the following sauces, : Mushroom Ragu, Marinara Sauce, or Tomato Sauce
- 2 tablespoons soft butter
- 1 cup Besciamella
- 1/2 to 1 cup grated Grana Padano , or Parmigiano-Reggiano
- 1 1/2 cups shredded Muenster or dry packed mozzarella, imported fontina , cheddar, or a cheese of your li - See more at: http://lidiasitaly.com/recipes/detail/1208#sthash.EVR4E2P2.dpuf
Quiche Crustless Master Recipe
By mariannefeldman
From Food Network Kitchens
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
- 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 9-inch glass or ceramic pie pan
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
- 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
- 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
- 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
- 3/4 cup chopped crisp bacon, diced ham or salami
- 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
Wizard of Clay - No Knead Bread - Large Cloche
By mariannefeldman
Mix dough- The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes ...
- No Knead bread recipe for large cloche
- 6 cups bread flour
- 1/2 teaspoon instant yeast
- 1 ½ tablespoon kosher salt (or 1 teaspoon fine table salt)
- 3 cups warm water
Chocolate-Almond Torte
By mariannefeldman
Recipe courtesy Food Network Magazine
- 1 1/4 cups blanched, sliced almonds
- 12 tablespoons unsalted butter, diced, plus more for greasing
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons breadcrumbs
- 3/4 cup granulated sugar
- 3 large eggs, separated, plus 3 egg yolks
- Grated zest of 1 orange
- 1 tablespoon dark rum
- 1/2 teaspoon salt
- Confectioners' sugar, for garnish
- Whipped cream, for garnish (optional)
Nutter Butter Pie Crust Recipe - Vegan
By mariannefeldman
from about
- 1/2 package Nutter Butter cookies
- 1/4 cup vegetable oil or margarine, melted
Frosting - Vanilla , Choc, Cream Cheese & Raspberry Buttercream - ES
By mariannefeldman
Confetti Cakes for Kids p 71 Elisa Strauss Style: Swiss Meringue
- 2 3/4 cups plus 3 tbs (20 oz) granulated sugar
- 1 1/4 cups (10 oz) egg whites
- 2 1/2 cups (20 oz, 5 sticks) unsalted butter, cubed & softened
- 1/4 cup plus 2 tbs (2 1/2 oz) pure vanilla extract
Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
By mariannefeldman
http://www.nytimes.com/2012/04/17/health/nutrition/seared-red-rice-with-spinach-mushrooms-carrot-and-egg
- Optional garnishes:
- NYtimes
- 17, 2012 2012
- Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
- By MARTHA ROSE SHULMAN
- 2 2 2 tablespoons rice bran oil
- 1 1 1 small or medium onion, sliced
- 1 1 2-inch-long large carrot, peeled and cut in 2-inch-long julienne
- 4 4 1/2-inch ounces tofu, patted dry and cut in 1/2-inch dice
- 6 6 6 white or cremini mushrooms, cut in thick slices
- 4 4 4 large garlic cloves, minced
- 2 2 2 serrano chilies, minced
- 1 1 to 1 2 bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
- to and freshly ground pepper to taste
- 2 2 2 eggs, beaten and seasoned with salt and pepper
- 5 5 5 cups cooked red rice
- 1 1 to tablespoon fish sauce or soy sauce (more to taste, optional)
- 1 1 1 bunch scallions, both white and green parts, chopped (optional)
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chilies (nam pla prik)
Rye Bread - No Knead - 5 Mins A Day
By mariannefeldman
Artisan Bread in 5 Minutes a Day Jeff Hertzberg & Zoe Francois p 58/ Says it makes (4) 1 lb loaves, I make 2 larg
- have not been using:
- 3 cups lukewarm water = 680 grams
- 1 1/2 tbs granulated yeast (equals 2 pkgs)- new book calls for 1 tbs = 10 gms
- 1 1/2 tbs kosher salt = 25 gms
- (1 1/2 tbs caraway seeds, plus more for sprinkling on the top) - i use 4 tbs in dough, none on top
- 1 cup rye flour = 120 gms
- 5 1/2 cups unbleached all purpose flour = 780 gms
- 3 tbs sugar (not in orig recipe)
- Citric acid 1/2 tsp - not in orig recipe
- --
- opt: soy lecithin: Use 1 to 2 tablespoons per 3 cups of flour-used 2tbs
- opt: replace 1/4 cup flour (1 1/16 oz) w/1/4 cup potato flour (1 5/8 oz)or 1/2 cup potato flakes= 2 1/4 oz) - (or try just adding 2 tbs potato flour)
- Add potato flour or flakes to AP flour & mix well before adding liquid or potato product will clump
- --
- Cornstarch wash - see below (p 51)
- Cornstarch wash:
- 1/4 tsp cornstarch
- 1/4 cup water
- Blend cornstarch with small amt water to form a paste
- Add rest of water & whisk with fork
- Microwave or boil til mixture appears glassy, abt 30-60 seconds on high
- It will keep in refrigerator for 2 weeks-discard if it has an off smell
Potato Latkes Crispy
By mariannefeldman
http://www.cooksillustrated
- SERVES 4 TO 6 AS A SIDE DISH
- We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream.
- 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
- 1/2 cup grated onion
- Salt and pepper
- 2 large eggs, lightly beaten
- 2 teaspoons minced fresh parsley
- Vegetable oil
Turkey Gravy from Deconstructed Turkey
By mariannefeldman
http://www.cooksillustrated
- Reserved turkey giblets, neck, backbone, and thighbones, hacked into 2-inch pieces
- 2 onions, chopped coarse
- 1 carrot, peeled and cut into 1-inch pieces
- 1 celery rib, cut into 1-inch pieces
- 6 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
- 3 1/2 cups chicken broth
- 3 cups water
- 2 cups dry white wine
- 6 sprigs fresh thyme
- 1/4 cup all-purpose flour
- Salt and pepper