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Recipes

APPLE COBBLER

APPLE COBBLER

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* Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tabl...

  • Equipment:
  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take
  • 1/2 * 1/2 cup golden raisins
  • 1/2 * 1/2 cup Calvados or apple brandy
  • 3 1/2 * 3 1/2 pounds Gala apples (7 to 8)
  • 1 1/2 * 1 1/2 tablespoons fresh lemon juice
  • 1/2 * 1/2 stick unsalted butter
  • 3/4 * 3/4 cup granulated sugar
  • 1 1/2 * 1 1/2 cups all-purpose flour
  • 2 * 2 teaspoons baking powder
  • * Rounded 1/4 teaspoon salt
  • 3/4 * 3/4 cup plus 1 tablespoon heavy cream, divided
  • 1 1/2 * 1 1/2 tablespoons turbinado sugar such as Sugar in the Raw for sprinkling
  • *
  • a well-seasoned 10-inch cast-iron skillet; a 2 1/4-inch round cookie cutter
  • *
  • Accompaniment:
  • heavy cream
4.5/5 (2 Votes)

Garlic Soup (Aïgo Boulido)

Garlic Soup (Aïgo Boulido)

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A variation of this soup runs through most of the alpine regions of France, including the Provençal Alps and the P...

  • Ingredients:
  • 8 cups water
  • 20 garlic cloves, coarsely chopped
  • 10 fresh sage leaves
  • Salt and freshly ground pepper, to taste
  • 6 eggs
  • 12 croutons, made from dense
  • sourdough bread and grilled (see Note)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 6 Tbs. olive oil
4/5 (1 Votes)

Maytag Blue Cheese Dip

Maytag Blue Cheese Dip

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Description: Vegetarian, blue cheese of cylindrical shape made from cow's milk

  • I N G R E D I E N T S
  • 8 ounces softened cream cheese
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 4 ounces Maytag Blue Cheese, crumbled
  • 2 scallions (green onions) chopped
0/5 (0 Votes)

Apple Oatmeal Crumble

Apple Oatmeal Crumble

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* Put oven rack in middle position and preheat oven to 375°F

  • Special equipment:
  • 2 * 2 medium Rome apples
  • 2 * 2 tablespoons fresh lemon juice
  • 2 * 2 tablespoons packed dark brown sugar
  • 1/4 * 1/4 cup water
  • 1/4 * 1/4 cup old-fashioned rolled oats
  • 1/8 * 1/8 teaspoon ground cinnamon
  • 1/8 * 1/8 teaspoon salt
  • 2 * 2 teaspoons cold unsalted butter, cut into bits
  • *
  • 4 (1/3-cup) round shallow ceramic baking dishes
0/5 (0 Votes)

Fall Fruit Crumble

Fall Fruit Crumble

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* Preheat oven to 425°F with rack in middle

  • Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.
  • 2 * 2 cups fresh or thawed frozen cranberries
  • 2 * 2 firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
  • 2 * 2 apples such as Gala, peeled and cut into 1/2-inch pieces
  • 1 * 1 cup sugar, divided
  • 1 1/2 * 1 1/2 tablespoons cornstarch
  • 3/4 * 3/4 teaspoon pure vanilla extract
  • 1 * 1 cup old-fashioned oats
  • 1/2 * 1/2 cup all-purpose flour
  • 1/4 * 1/4 teaspoon salt
  • 1 * 1 stick unsalted butter, softened
0/5 (0 Votes)

CHICKEN & ORZO SOUP

CHICKEN & ORZO SOUP

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Because this simple variation on chicken-noodle soup includes so few ingredients, it is important to use the best c...

  • Ingredients:
  • 1 Tbs. unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 carrots, thinly sliced
  • 1 celery stalk, thinly sliced
  • 2 Tbs. minced fresh marjoram
  • 8 cups chicken broth
  • 3/4 cup orzo, pastina or other small pasta shape
  • 6 oz. baby spinach
  • 3 cups cooked chicken, shredded
  • Salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese
0/5 (0 Votes)

Peach Crisp

Peach Crisp

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* companiment: vanilla-bean ice cream * Preheat oven to 375°F

  • Accompaniment:
  • 1 * 1 cup sugar
  • 1/2 * 1/2 cup all-purpose flour
  • 1/2 * 1/2 cup granola without dried fruit
  • 1/2 * 1/2 teaspoon cinnamon
  • 1/2 * 1/2 teaspoon freshly grated nutmeg
  • 1/8 * 1/8 teaspoon salt
  • 1/2 * 1/2 stick (1/4 cup) unsalted butter, softened
  • 3 * 3 lb peaches, peeled and sliced 3/4 inch thick
  • 1/4 * 1/4 cup fresh orange juice
  • *
  • vanilla-bean ice cream
0/5 (0 Votes)

LITTLE BROWN BETTYS

LITTLE BROWN BETTYS

By

Small, individual desserts feel very special

  • equipment:
  • 3/4 * 3/4 stick unsalted butter, melted
  • 1 * 1 teaspoon granulated sugar
  • 6 * 6 slices white sandwich bread, crusts removed
  • 2 * 2 Gala or Fuji apples
  • 1/3 * 1/3 cup packed light brown sugar
  • 1/2 * 1/2 teaspoon cinnamon
  • 1/2 * 1/2 cup panko (Japanese bread crumbs)
  • *
  • a muffin pan with 6 (1/2-cup) muffin cups
  • *
  • Accompaniment:
  • whipped cream
0/5 (0 Votes)

LENTIL & PASTA SOUP

LENTIL & PASTA SOUP

By

Instead of using pancetta, ask your butcher or delicatessen for prosciutto ends

  • Ingredients:
  • 3 Tbs. olive oil
  • 2 oz. chopped pancetta or bacon
  • 1 small yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 Tbs. minced fresh sage
  • 2 cups lentils
  • 1 cup canned whole plum tomatoes, chopped,
  • with juice
  • 6 cups chicken broth, plus more if needed
  • 1 Tbs. salt, plus more, to taste
  • 1/4 lb. tubettini, ditalini or other small soup
  • pasta
  • Freshly ground pepper, to taste
0/5 (0 Votes)

RASPBERRY SOUR CREAM BUCKLE

RASPBERRY SOUR CREAM BUCKLE

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This moist, tender buckle is extremely versatile

  • Accompaniment:
  • For cake
  • 1 1/2 * 1 1/2 cups all-purpose flour
  • 1 * 1 teaspoon baking powder
  • 1/2 * 1/2 teaspoon baking soda
  • 1/4 * 1/4 teaspoon salt
  • 1 * 1 stick unsalted butter, softened
  • 3/4 * 3/4 cup granulated sugar
  • 3/4 * 3/4 teaspoon pure vanilla extract
  • 2 * 2 large eggs
  • 1/3 * 1/3 cup sour cream
  • 2 * 2 cups raspberries (1/2 lb)
  • For streusel
  • 1/2 * 1/2 cup packed light brown sugar
  • 1/4 * 1/4 cup all-purpose flour
  • 1/2 * 1/2 teaspoon cinnamon
  • 1/8 * 1/8 teaspoon salt
  • 3 * 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 * 1/4 cup chopped walnuts
  • *
  • softly whipped cream
4/5 (1 Votes)