Mariannefeldman's profile page
Recipes
Almond Horns - Crescents
By mariannefeldman
from odense.com This macaroon type dough is rolled in sliced almonds for a double tasty treat! Yield 12 cookies T
- Weight of One Large Egg:
- Try: adding grated orange zest to dough
- 1 box Odense Almond Paste,(7 oz) grated
- 3/4 cup confectionary sugar
- 1 large egg (room temperature), separated
- 1 tablespoons and 2 teaspoons all-purpose flour
- 1 cup thinly sliced almonds, slightly crushed
- 4 oz bittersweet chocolate
- .
- In Shell = 57 grams
- Without Shell = 50 grams
- White Only = 30 grams
- Yolk Only = 18 grams
- Read more: http://www.joyofbaking.com/eggs.html#ixzz3UjwgbVeo
Salmon Cakes Ina G - Fresh & Canned
By mariannefeldman
Salmon Cakes 2008, Ina Garten, All Rights Reserved Yield: 11 large burger sized cakes
- for canned salmon:
- Ingredients
- 1/2 pound fresh salmon (used (2) 6 oz cans wild salmon)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed (used 1 cup crumbs) & extra panko for dipping cakes
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- ------------------------------------
- (2) 6 oz cans wild salmon = 1 1/2 above recipe
- Good olive oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 1/8 cup small-diced red onion
- 2 1/4 cups small-diced celery (6 stalks)
- 3/4 cup small-diced red bell pepper
- 3/4 cup small-diced yellow bell pepper
- 3/8 cup minced fresh flat-leaf parsley or dried parsley
- 1 1/2 tablespoon capers, drained
- 3/8 teaspoon hot sauce (recommended: Tabasco)
- 3/4 teaspoon Worcestershire sauce
- 2 1/4 teaspoons crab boil seasoning (recommended: Old Bay)
- 4 1/2 slices stale bread, crusts removed (used 1 1/2 cup crumbs) & extra panko for dipping cakes
- 3/4 cup good mayonnaise
- 3 teaspoons Dijon mustard
- 3 extra-large eggs, lightly beaten
Pho With Carrots, Turnips, Broccoli and Tofu
By mariannefeldman
nytimes.com April 23, 2012 Pho With Carrots, Turnips, Broccoli and Tofu By MARTHA ROSE SHULMAN I like this swee...
- 1 recipe vegetarian pho broth
- 1/2 pound firm tofu, cut in dominoes (optional)
- Soy sauce to taste (optional)
- 12 ounces soba or wide rice noodles
- 1 broccoli stem, peeled and cut in 1 1/2-inch julienne, steamed for 1 minute
- 1 broccoli crown, sliced thin and steamed for 1 minute
- 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
- 1 medium turnip, peeled and cut in 1 1/2-inch julienne
- 1/2 cup Asian or purple basil leaves, slivered
- 4 scallions, chopped
- 1 cup chopped cilantro
- 2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
- 6 mint sprigs
- 3 to 4 limes, cut in wedges
Cucumber Salad -
By mariannefeldman
MARTHASTEWART
- 2 tablespoons canola oil
- 1 tablespoon rice vinegar
- 3/4 teaspoon toasted sesame oil
- 1/4 teaspoon coarse salt
- 1 pinch of ground black pepper
- 1/4 teaspoon red-pepper flakes
- 1/8 teaspoon sugar
- 1 English cucumber, unpeeled and thinly sliced
- 3 scallions, thinly sliced crosswise
Tacos - Fish - Salmon
By mariannefeldman
July 29, 2013 Tacos With Salmon or Arctic Char, Greens and Tomatillo Salsa By MARTHA ROSE SHULMAN Either salmon or ...
- 1 pound salmon or arctic char fillets
- Salt and freshly ground pepper
- 1 bunch spinach or chard (about 3/4 pound), stemmed and washed well in 2 changes of water
- 1 tablespoon extra virgin olive oil
- 1 to 2 garlic cloves (to taste), minced
- 1 to 3 serrano or jalapeño chiles (to taste), minced
- 1 cup cooked tomatillo salsa (ed: please link)
- 2 to 3 ounces crumbled queso fresco or feta (optional)
- Shredded cabbage (optional)
- 8 to 10 corn tortillas
- Chopped cilantro
Pistachio and Cherry Mexican Wedding Cakes
By mariannefeldman
Susan Feniger and Mary Sue Milliken from epicurious
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup powdered sugar plus more for coating
- 2 tablespoons vanilla extract
- 1 teaspoon salt
- 1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
- 1 cup dried tart cherries or dried cranberries
- 3 1/3 cups sifted cake flour
- 1 2/3 cups sifted all purpose flour
Frosting: Fat Free - Vanilla, Toasted Almond, Coconut, Orange
By mariannefeldman
http://www.cooksillustrated
- 2 large egg whites
- 1 cup granulated sugar (7 ounces)
- 1/4 cup water plus 1 tablespoon
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
White Cake ATK
By mariannefeldman
www.cookscountry.com/recipes/2793-white-layer-cake?extcode=MCSKD10L0&ref=new_search_experience_19 -- (1) 9 x 13 p...
- from KA:
- Makes three 8-inch layers or two 9-inch layers or 1-9x13
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (9 ounces) cake flour
- 1 3/4 cups (12 1/4 ounces) sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, softened but still cool
- 10/17 -added 1 tsp almond extract & seeds from 1 vanilla bean, spread w strawberry jam & then filled w strawberry stabilized whipped cream RLB) & frosted w stabilized whipped cream (RLB - cornstarch variation)
- In general, 2 inches of vanilla bean equals about 1 teaspoon of vanilla extract.
Star Bread - Cinnamon - KA
By mariannefeldman
http://www.kingarthurflour
- DOUGH
- 198 g to 227g lukewarm water, enough to make a soft, smooth dough
- 241 g King Arthur Unbleached All-Purpose Flour - used 181 gms AP flour plus 60 gm white whole wheat
- 57 g unsalted butter, at room temperature
- 1 tsp - make it 1 1/2 vanilla ext (Buttery Sweet Dough Flavor, optional; for enhanced flavor)
- 2 teaspoons instant yeast, SAF Gold instant yeast preferred
- 25 g sugar
- 1 teaspoon salt
- 35 g Baker's Special Dry Milk or nonfat dry milk
- 46 g potato flour or instant mashed potato flakes -OR = 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
- opt: added 2 tsp soy lecithin
- added: soaked & plumped craisins
- FILLING
- 1 large egg, beaten
- 64 g cinnamon-sugar, or your own mix of cinnamon su
Calzone - Spinach-Ricotta
By mariannefeldman
kingarthurflour
- 2 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 1/4 teaspoons instant yeast: 1
- 3/4 teaspoon salt: 1
- 1 tablespoon olive oil: 1
- 1/2 cup to 3/4 cup lukewarm water*: 1
- Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.: 1
- 10-ounce package frozen spinach or 10 ounces fresh spinach, cooked, drained and squeezed completely dry : 1
- 1 cup ricotta cheese, whole-milk or part-skim: 1
- 1/2 cup freshly grated Parmesan cheese: 1
- 1/4 teaspoon grated nutmeg: 1
- 1/2 teaspoon salt: 1
- tomato or pizza sauce: 1
- shredded mozzarella cheese, or the pizza cheese of your choice: 1
- 2 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 1/4 teaspoons instant yeast: 1
- 3/4 teaspoon salt: 1
- 1 tablespoon olive oil: 1
- 1/2 cup to 3/4 cup lukewarm water*: 1
- Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.: 1
- 10-ounce package frozen spinach or 10 ounces fresh spinach, cooked, drained and squeezed completely dry : 1
- 1 cup ricotta cheese, whole-milk or part-skim: 1
- 1/2 cup freshly grated Parmesan cheese: 1
- 1/4 teaspoon grated nutmeg: 1
- 1/2 teaspoon salt: 1
- tomato or pizza sauce: 1
- shredded mozzarella cheese, or the pizza cheese of your choice: 1
- 2 cups King Arthur Unbleached All-Purpose Flour: 1
- 1 1/4 teaspoons instant yeast: 1
- 3/4 teaspoon salt: 1
- 1 tablespoon olive oil: 1
- 1/2 cup to 3/4 cup lukewarm water*: 1
- Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.: 1
- 10-ounce package frozen spinach or 10 ounces fresh spinach, cooked, drained and squeezed completely dry : 1
- 1 cup ricotta cheese, whole-milk or part-skim: 1
- 1/2 cup freshly grated Parmesan cheese: 1
- 1/4 teaspoon grated nutmeg: 1
- 1/2 teaspoon salt: 1
- tomato or pizza sauce: 1
- shredded mozzarella cheese, or the pizza cheese of your choice: 1