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Recipes
Cloche Bread Baking
By mariannefeldman
Long rectangular cloche from Wizard of Clay-holds 3 quarts -- https://blog
- Cornstarch wash from The new Artisan Bread in 5 Minutes a Day:p 104:
- http://www.kingarthurflour.com/recipes/crusty-cloche-bread-recipe
- & on this site
- Follow directions for bread- I used European Peasant Bread & the rye bread from The New Artisan Bread in 5 Minutes A Day p94
- Let rise in fridge, then follow cloche instructions
- Using a fork, blend 1/ tsp cornstarch with a small amt of water to form a paste.
- Add 1/2 cup water & whisk with fork.
- Microwave or boil til the mixture appears glassy, abt 30 - 60 seconds on high. It will keep in the fridge for abt 2 weeks.
Alpine Valley Bread
By mariannefeldman
from Costco
- organic whole grain wheat flour
- organic wheat flour
- water
- organic evaporated cane syrup
- organic honey
- organic oat bran
- organic oats
- organic sunflower seeds
- organic flaxseed
- organic cultured wheat flour
- organic vinegar
- sea salt
- yeast
- wheat enzymes
Pizza Crust - Now Or Later - KA
By mariannefeldman
http://www.kingarthurflour
- Combine the following:
- My suggestion: go with the medium-crust pizzas, unless you know for sure you’ll be feeding a NYC-style, cracker-crust crowd; or a group that goes for thick, Sicilian-style crusts.
- 10 6″ to 20 Now or Later Pizza (either version, with or without semolina) makes 10 medium-thick, 6″ crusts; it’s easily doubled to make 20 crusts, for larger gatherings.
- pizza1
- 3 3 3/4 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1 1 1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
- 1 1 1 teaspoon instant yeast
- 1 1/4 1 1/4 1/4 teaspoons salt
- 2 2 2 tablespoons olive oil
- 1 1 1 cup lukewarm water
Vinaigrette - Lemon, Herb & Foolproof, CI
By mariannefeldman
https://www.cooksillustrated
- Lemon vinaigrette:
- INGREDIENTS
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
- INGREDIENTS
- 1 tablespoon lemon juice
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- Pinch sugar
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
- balsamic mustard vinaigrette:
- INGREDIENTS
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chopped fresh thyme leaves
- Salt and ground black pepper
- 3 tablespoons extra-virgin olive oil
- herb vinaigrette:
- INGREDIENTS
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh minced parsley or chives
- 1/2 teaspoon minced fresh thyme, tarragon, marjoram, or oregano
Salted Caramel Pretzel Ice Cream Vegan
By mariannefeldman
http://chefchloe.com/sweets/salted-caramel-pretzel-ice-cream
- ICE CREAM BASE (Or buy 1 quart dairy-free vanilla ice cream and soften in refrigerator for 15 minutes)
- 1 (14-ounce) can coconut milk
- 1 1/2 cups almond milk
- 3/4 cup agave
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3/4 teaspoon xanthan or guar gum
- CARAMEL SAUCE
- 1 cup brown sugar
- 1/4 cup vegan margarine
- 1/4 teaspoon sea salt
- 2 tablespoons soy, almond, or rice milk
- CHOCOLATE-COVERED PRETZELS
- 3/4 cup semisweet chocolate chips (dairy-free)
- 1 cup mini pretzels
Whipped Cream - Stabilized - Food 52
By mariannefeldman
gelatin, cornstarch, creme fraiche, yogurt, sour cream, cream cheese,
- https://food52.com/blog/22473-how-to-make-whipped-cream-stabilized
Almond Cookies - Soft
By mariannefeldman
Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily
- 12/3 cups (250 g) blanched almonds
- 1 cup (200 g) granulated sugar
- 2 large egg whites
- 2 tablespoons mild-flavored honey, such as clover or orange blossom
- 1/4 teaspoon pure almond extract
- Confectioners’ sugar, finely chopped pistachios or hazelnuts, sliced almonds, or whole pine nuts, for coating
Cole Slaw
By mariannefeldman
http://www.food.com/recipe/easy-coleslaw-dressing-186437
- 1 cup mayonnaise (low fat works well too)
- 2 tablespoons sugar (I've also used Splenda here)
- 2 tablespoons cider vinegar
- 2 teaspoons black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon celery seed
- 5 cups shredded coleslaw mix (cabbage, carrot, onion, bell pepper, etc.)
Cupcakes - High Hats
By mariannefeldman
These towering chocolate cupcakes have a marshmallow surprise inside
- 12 * 12 chocolate cupcakes
- 1 3/4 * 1 3/4 cups sugar
- 1/4 * 1/4 cup water
- 3 * 3 large egg whites
- 1/4 * 1/4 teaspoon cream of tartar
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 teaspoon almond extract
- 2 * 2 cups (12 ounces) semisweet chocolate chips
- 3 * 3 tablespoons vegetable oil