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Recipes
Shortbread - Brown Sugar - "Bite Me" - Emily
By mariannefeldman
Emily likes: "Bite Me" Flower Power Minis-
- Ingred from pkg:
- Organic whole wheat flour, butter, organic flour, brown sugar, salt
- Frosting:
- Sugar, butter, vanilla, salt
Spring Vegetable Pasta
By mariannefeldman
Published May 1, 2011. From Cook's Illustrated
- 3 medium leeks , white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
- 1 pound asparagus , tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
- 2 cups frozen baby peas , thawed
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons minced fresh chives
- 1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
- 6 tablespoons extra-virgin olive oil
- Table salt
- 1/4 teaspoon red pepper flakes
- 1 pound campanelle
- 1 cup dry white wine
- 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
- Ground black pepper
Shortbread - Coconut Macadamia
By mariannefeldman
marthastewart
- 1 cup macadamia nuts (about 3 ounces), toasted
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
- 4 tablespoons cream of coconut or unsalted butter
- 2 teaspoons pure coconut extract
- 2 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon coarse salt
- 1 large egg white, lightly beaten
Lemon Coconut Cupcakes - GF
By mariannefeldman
from Tartlette
- For the cupcakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup olive oil (don't skimp on the quality)
- 1 cup plain yogurt (low or full fat)
- zest and juice of a lemon
- 1 cup rice flour
- 1/2 cup millet flour
- 1/2 cup desiccated coconut
- 1 tablespoon baking powder
- pinch of salt
- shaved coconut to decorate (optional)
- Cream Cheese frosting:
- Cream Cheese Frosting Filling:
- 1 stick (115 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 2 cups (230 grams) powdered sugar, sifted
Yellow Cake, Moist - TG
By mariannefeldman
from "The Well Decorated Cake", p143 by Toba Garrett Yield: (2) 8" x 2" cake pans To make cinnamon cake add 2
- 3 cups (330g) cake flour (use AP flour- measure minus 1 tbs flour per cup)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (8 oz or 230 g) unsalted butter, room temp
- 2 cups (454g) granulated sugar
- 5 large eggs (8.75 oz or 250 g)
- 2 tsp vanilla extract
- 1 1/4 cups (10 fl oz or 300 ml) buttermilk (or use whole milk plus 1 tbs white vinegar per cup to reach measure)
Pasta Primavera
By mariannefeldman
Cooks Illustrated,.com Published August 1, 2004
- Table salt
- 6 ounces green beans , cut into 3/4-inch pieces (about 1 1/4 cups)
- 12 medium asparagus spears , tough ends snapped off, halved lengthwise, and cut diagonally into 3/4-inch pieces
- 1 medium zucchini , cut into 1/2-inch dice
- 1 cup frozen peas , thawed
- 6 tablespoons unsalted butter
- 8 ounces white mushrooms , sliced thin (about 4 cups)
- 4 large plum tomatoes (about 1 pound), peeled (see technique below), cored, and chopped medium (about 2 cups)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1 pound dried egg fettucine
- 2 medium cloves garlic , minced
- 1/4 cup shredded fresh basil leaves
- 1 1/2 tablespoons lemon juice
- Parmesan cheese , grated
Macaroni & Cheese, Classic
By mariannefeldman
Classic Macaroni and Cheese Cooks Illustrated Serves 6 to 8, or 10 to 12 as a side
- Bread Crumb Topping
- 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
- 3 tablespoons unsalted butter (cold), cut into 6 pieces
- OR: use panko & melted butter
- Pasta and Cheese
- 1 pound elbow macaroni
- 1 tablespoon table salt
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons powdered mustard
- 1/4 teaspoon cayenne pepper (optional)
- 5 cups milk (see note)
- 8 ounces Monterey Jack cheese , shredded (2 cups)
- 8 ounces sharp cheddar cheese , shredded (2 cups)
- 1 teaspoon table salt
New England Clam Chowder - CI Fresh clams
By mariannefeldman
http://www.cooksillustrated
- 7 pounds medium-size hard-shell clams , such as littleneck, topneck, or small cherrystone, washed and scrubbed clean
- 4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
- 1 large Spanish onion , diced medium (about 2 cups)
- 2 tablespoons unbleached all-purpose flour
- 3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
- 1 large bay leaf
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- Salt and ground black pepper , or white pepper
Peanut Butter Oatmeal Chocolate Chip Cookies
By mariannefeldman
http://www.pbs.org/parents/kitchenexplorers/2015/05/28/peanut-butter-oatmeal-chocolate-chip-cookies/?utm_source=fac
- 1/2 cup salted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 3/4 cup peanut butter (creamy or crunchy)
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 3/4 cup quick-cooking oats
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
General Tso - Airman Anderson's Chicken
By mariannefeldman
Recipe courtesy Sunny Anderson, 2009
- Vegetable oil, for frying
- 8 boneless skinless chicken thighs
- 2 eggs
- 2 teaspoons cayenne pepper
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 orange, zested
- 1 1/2 cups orange juice 1/3 cup dark brown sugar 6 tablespoons butter
- 2 teaspoons hot pepper flakes
- 1 1/2 tablespoons Worcestershire sauce
- Stormy Rice, recipe follows
- In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Inactive Prep Time: 5 minutes
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup white rice, rinsed
- 2 cups chicken broth
- 1/4 cup slightly crushed peanuts
- 2 scallions, chopped
- Salt and freshly ground black pepper