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Recipes
Yellow Cake - Base - Cake Bible
By mariannefeldman
All Occasion Downy Yellow Butter Cake p39 Base p 492 see master chart p 490 for multiplication for dif pan sizes
- 2 large egg yolks = 2 tbs & 1 tsp = 1.25 oz = 37 grams
- milk: 1/3 cup liquid = 2.75 oz = 80 grams
- vanilla: 3/4 tsp = 0.11 oz = 3 grams
- sifted cake flour: 1 cup = 3.5 oz = 100 grams
- sugar: 1/2 cup = 3.5 oz = 100 grams
- baking powder: see p 492 for amt for each cake size
- salt: 1/4 tsp = 0.05 oz = 1.67 grams
- unsalted butter: softened: 4 tbs = 2 oz = 56.75 grams
- Total batter weight: 13.2 oz/379 grams & baking powder
Cole Slaw
By mariannefeldman
1. Whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and celery seed in a large bowl ...
- Similar to cloning the cole slaw at KFC, the secret technique for duplicating Cracker Barrel's delicious slaw starts
- with slicing the cabbage into very small pieces. A mandoline works great for this or use whatever slicing
- contraption you have. Slice the heads of green and red cabbage on the thinnest setting, and then chop those
- strips into small bits. The carrot can be shredded using a cheese grater. Mix it all up and then let the cole slaw chill
- out for several hours so the mixture can get its flavor on. An overnight chill is even sweeter.
- Source: "Top Secret Restaruant Recipes 3" by Todd Wilbur.
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 4 teaspoons lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon celery seed
- 8 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 cup shredded carrots
Onions - Caramelized
By mariannefeldman
Published January 1, 2002
- WHY THIS RECIPE WORKS:
- Too often, caramelized onion recipes are a waste of time—yielding burnt, gummy, bland, or greasy results. But when a recipe works, caramelized onion can play a wide range of culinary roles, from condiment for burgers to sauce for roast chicken...(more)
- MAKES 1 CUP
- INGREDIENTS
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon table salt
- 1 teaspoon light brown sugar
- 2 pounds large onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain (see related tasting for type preferences)
- 1 tablespoon water
- Ground black pepper
Roasted Chicken w Mustard - Ina - Judy & also Crispy Mustard Chicken Frisee w Mustard Vinaigrette
By mariannefeldman
Remove skin first also see: https://barefootcontessa
- Frisee recipe:
- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
- 2 garlic cloves
- 1½ teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 cup panko (Japanese bread flakes)
- 1½ teaspoons grated lemon zest
- Good olive oil
- 1 tablespoon unsalted butter, melted
- ¼ cup good Dijon mustard
- ¼ cup dry white wine
- 1½ pounds bone-in, skin-on chicken thighs (4 large)
- 1 pound fingerling potatoes, halved lengthwise
- 12 ounces baby frisée or chicory salad greens
- --
- Mustard Vinaigrette (Makes ¾ cup)
- ¼ cup minced shallots
- ¼ cup apple cider vinegar
- ½ cup good olive oil
- 1 tablespoon good Dijon mustard
- Kosher salt and freshly ground black pepper
Pho
By mariannefeldman
nytimes.com April 23, 2012 Noodle Soups From the Garden: Simple Vegetarian Pho Broth By MARTHA ROSE SHULMAN No...
- 1 large onion (about 1/2 pound), peeled and quartered
- 1 3-inch piece of fresh ginger
- 3 quarts water
- 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
- 2 medium turnips (about 10 ounces), peeled and cut in wedges
- 1 pound carrots (3 large), peeled and sliced thick
- 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
- 1 head of garlic, cut in half
- 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
- Salt to taste
- 1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
- 6 star anise pods
- 5 whole cloves
- 1 tablespoon black peppercorns
- A 2- to 3-inch cinnamon stick
- 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)
Chocolate Cake w/ Crème Chantilly& Raspberries - High Altitude
By mariannefeldman
Make this luscious chocolate cake from our upcoming High Altitude Baking class http://marketing
- Ingredients:
- 2 oz. butter, melted and cooled
- Cake
- 2 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 4 oz. butter, room temp
- 1 1/2 cup minus 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 1/2 cup plus 3 tablespoons buttermilk
- Crème Chantilly
- 8 oz. heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (can substitute 1 Tbsp. orange or raspberry liqueur if desired)
- 1 tablespoons lemon or orange zest
- Raspberry Compote
- 1 quart raspberries (fresh or frozen)
- 1/4 cup water
- 1/2-1 cup sugar (will depend on level of sweetness desired)
- 2 tablespoons lemon zest
- 2 tablespoons cornstarch
- Equipment:
- Stand mixer with paddle and whisk attachment
- 2-9 inch round cake pans
- Parchment paper
- Pastry brush
- Small saucepan
- Piping bag with star tip
Chocolate Gelato
By mariannefeldman
http://smile.amazon.com/Ciao-Bella-Book-Gelato-Sorbetto/dp/0307464989/ref=pd_sim_b_1?ie=UTF8&refRID=0TG6Z8X9J4KG8Q6
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate (about 60% cacao), finely chopped
- 4 large egg yolks
- 3/4 cup sugar
Beef Stew
By mariannefeldman
Brown meat in hot oil Add 2 cups hot water & next 9 ingredients Cover, simmer 1 1/2 hours, stirring occasionally ...
- 2 pounds beef chuck, cut in 1 1/2" cubes
- 1 teaspoon worcestershire sauce
- 1 clove garlic
- 1 onion, sliced
- 1 bay leaf
- 3/4 tablespoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- dash ground cloves
- 6 carrots, chopped
- 4 potatoes, cubed
- Optional: 1/2 cup white wine
Mushrooms - Stufffed
By mariannefeldman
Combine bread crumbs, grated cheese, garlic, parsley, salt, peppers, mozzarella Add olive oil to moisten Spoon in
- 1/2 cup italian style bread crumbs or crumbs made from buttered toast
- 1/2 cup grated cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, or some dried parsley
- salt, black & red pepper to taste
- olive oil
- chopped mozzarella
- mushroom caps
- Optional: bacon or turkey bacon
Carrot Souffle Judy G
By mariannefeldman
PASSOVER CARROT SOUFFLE Judy Geller
- Souffle Ingredients
- 1 lb cooked carrots, cut up
- 3 eggs
- 1/3 cup sugar
- 3 Tbsp matzo cake meal
- 1 tsp vanilla
- 1 tsp potato starch
- 1 stick melted butter (or margarine)
- Topping Ingredients
- 1/4 cup chopped walnuts
- 1/4 cup matzo meal
- 3 Tbsp brown sugar
- 2 Tbsp melted butter (or margarine)