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Recipes
Potato Flour, Flakes & Starch
By mariannefeldman
Use equal weight potato flour & potato flakes - volume will be different
- kingathurflour.com
- test kitchen tips
- 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.
- The starch in potato flour attracts and holds water; substitute 1/4 cup of potato flour for 1/4 cup of the flour per loaf.
French Crullers
By mariannefeldman
saveur
- INGREDIENTS
- 3/4 cup unsalted butter, cubed, plus more for greasing
- 4 tsp. sugar
- 1 tsp. kosher salt
- 1/4 cup vodka
- 2 cups (9 oz.) all-purpose flour, sifted
- 1/2 cup instant potato flakes
- 3 tbsp. cornstarch
- 6 eggs, plus 4 egg whites
- Canola oil, for frying
- 4 cups confectioners' sugar
- 2 tbsp. honey
Vegan Orange Buttercream Filling
By mariannefeldman
This rich, silky orange buttercream filling pairs with vegan chef Chloe Coscarellis award-winning Cr-filled Chocol...
- 4 * 4 cups powdered sugar
- * cup refined coconut oil at room temperature
- 1 * 1 tablespoon orange zest
- * cup orange juice
Spinach & Ricotta Pie
By mariannefeldman
by Dawn Murray: Allenwood, New Jersey from Epicurious try w/phyllo or puff pastry instead of pie crust, or crustle
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 15-ounce container ricotta cheese
- 8 ounce mozzarella cheese, grated
- 1 cup grated Parmesan cheese (i used less)
- 3 large eggs, beaten to blend
Strata - Breakfast CI
By mariannefeldman
BREAKFAST STRATA WITH SPINACH AND GRUYÈRE Published November 1, 2001
- INGREDIENTS
- 8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
- 5 tablespoons unsalted butter , softened
- 4 medium shallots , minced (about 1/2 cup)
- 1 (10-ounce) package frozen chopped spinach , thawed and squeezed dry
- Salt and ground black pepper
- 1/2 cup medium-dry white wine , such as Sauvignon Blanc
- 6 ounces Gruyère cheese , grated (about 1 1/2 cups)
- 6 large eggs
- 1 3/4 cups half-and-half
Crystal Diamonds
By mariannefeldman
Crystal Diamonds These crisp-crunchy cookies feature the wonderful rich taste of caramelized sugar
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour OR 1 3/4 cups (6 7/8 ounces) Italian-style flour*
- 1/2 cup + 1 tablespoon (4 1/2 ounces) whole milk
- 2 drops lemon oil**
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup (4 ounces, 1 stick) unsalted butter, cut into 8 pieces
- 1 to 1 1/2 cups (8 to 12 ounces) coarse white or Demerara sugar, for rolling
Zucchini Gratin
By mariannefeldman
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
Coconut Frosting - Fluffy - Vegan
By mariannefeldman
This light-as-air coconut buttercream frosting pairs beautifully with vegan pastry chef Kim Garr's Coconut Kiwi Cup...
- 3/4 cup vegan shortening
- 3/4 cup non-hydrogenated margarine
- 1 1/2 cups powdered sugar, sifted
- 1 tablespoon non-dairy milk
- 1 teaspoon coconut extract
- 6 kiwi slices (garnish)
- Shredded coconut (garnish)
Macaroons, Paradise
By mariannefeldman
Recipe courtesy Alton Brown for 12 Days of Cookies 2008
- 2 (7 to 8-ounce) packages sweetened shredded coconut
- 2 ounces sweetened condensed milk
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 4 large egg whites at room temperature
- 5 ounces granulated sugar
- 12 ounces semisweet chocolate chips
- 1 ounce vegetable shortening
- 2 ounces finely chopped dry-roasted macadamia nuts