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Recipes
Pozole Verde
By SMSchreiber
Corn, the very heart and soul of Mexican cooking, becomes something quite different when it is transformed into poz...
- Ingredients:
- 1 ⁄2 lb. pork neck bones, ordered in advance from the
- butcher and rinsed
- 8 cups chicken stock
- 1 lb. boneless pork shoulder
- 1 ⁄2 white onion, plus 1⁄4 white onion, coarsely
- chopped
- 3 garlic cloves, halved
- 3 1/2 tsp. sea salt
- 3 lb. packaged partially cooked pozole or nixtamal
- 4 serrano chilies
- 1 lb. tomatillos, husked and rinsed
- 2 romaine lettuce leaves, torn into large pieces
- 3 radish leaves
- 2 cups raw hulled green pumpkin seeds
- 2 Tbs. canola oil
- 2 fresh epazote sprigs or flat-leaf parsley sprigs
- Small bowls of finely shredded cabbage, finely
- chopped white onion, thinly sliced radishes and
- dried oregano for serving
- 8 lime quarters for serving
Tomato-Rubbed Bread
By SMSchreiber
Bread and tomato—how something so simple and apparently artless could have come to such importance is one of the ...
- Ingredients:
- 1 * 1 ciabatta or 8 slices coarse country white bread,
- preferably sourdough, about 1⁄2 lb. total
- 4 * 4 garlic cloves, halved (optional)
- 4 * 4 small, ripe tomatoes, about 1⁄3 lb. total
- * Extra-virgin olive oil for drizzling
- * Salt, to taste
Homemade Flat Bread
By SMSchreiber
Directions In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme
- 1 package active yeast
- 1/2 teaspoon sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon fresh thyme leaves
- 3/4 cup water (might need more)
- 1 teaspoon oil
Grilled California Pizzas
By SMSchreiber
Directions For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted w...
- For the dough:
- Ingredients
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- For the toppings (select 8):
- 1 red onion, thinly sliced
- 1 pound fresh mozzarella, grated
- 1/2 pound Italian Fontina, grated
- 1/2 pound mild goat cheese, such as Montrachet, sliced
- 1 red or yellow bell pepper, cored, seeded, and julienned
- 1/4 pound prosciutto, thinly sliced and julienned
- 1 bunch arugula, cleaned and dried
- 6 plum tomatoes, sliced 1/4-inch thick
- 4 pork or turkey sausages, cooked and sliced
- 1 bunch basil leaves, cleaned and dried
- 4 garlic cloves, roasted
- Crushed red pepper flakes
- For prep:
- 1/2 cup good olive oil
- Cornmeal
Basic Tart Dough
By SMSchreiber
Directions: In a small bowl, stir together the egg yolk, water and vanilla; set aside
- Ingredients:
- 1 * 1 egg yolk
- 2 * 2 Tbs. very cold water
- 1 * 1 tsp. vanilla extract
- 1 * 1 1⁄4 cups unbleached all-purpose flour
- 1 * 1⁄3 cup sugar
- 1 * 1⁄4 tsp. salt
- 8 * 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1 ⁄4-inch cubes
Basic Quiche and Tart Dough
By SMSchreiber
Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts
- Ingredients:
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1/2 * 1/2 tsp. salt
- 4 * 4 Tbs. (1/2 stick) chilled unsalted butter
- 1/4 * 1/4 cup vegetable shortening
- 3 to 4 * 3 to 4 Tbs. cold water
Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
By SMSchreiber
Roasted Garlic Oil: Place oil and garlic in a blender and blend until smooth
- Roasted Garlic Oil:
- 1/2 cup olive oil
- 6 cloves roasted garlic
- 1 recipe Flatbread, recipe follows
- 1 (8-ounce) container ricotta cheese, drained
- Salt and freshly ground pepper
- 3 plum tomatoes, very thinly sliced
- 2 tablespoons chiffonade fresh basil
- Flatbread:
- 1 1/2 cups warm water (105 to 110 degrees F)
- 1/2 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive or canola oil, plus more for bowl
Basic Pie Dough
By SMSchreiber
Directions: To make the dough by hand, in a large bowl, stir together the flour, sugar and salt
- Ingredients:
- 1 * 1 1⁄4 cups unbleached all-purpose flour
- 1 * 1 Tbs. sugar
- 1 * 1⁄4 tsp. salt
- 8 * 8 Tbs. (1 stick) cold unsalted butter, cut into
- 4 -inch cubes
- 3 * 3 Tbs. very cold water
Cheesy Shrimp Puffs
By SMSchreiber
These shrimp puffs can be prepared up to 24 hours in advance
- Ingredients:
- 1/2 * 1/2 cup butter
- 2 * 2 cups shredded Cheddar cheese
- 1 * 1 egg, separated
- 30 * 30 bread squares
- 30 * 30 shrimps, cooked and cleaned
Basic Pie Pastry
By SMSchreiber
Crisp and flaky, this crust is good for custard, chiffon and fresh-fruit pies
- Ingredients:
- For a 9-inch pie shell:
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1/2 * 1/2 tsp. salt
- 1/2 * 1/2 cup vegetable shortening
- 3 to 4 * 3 to 4 Tbs. cold water
- For a 9-inch double-crust pie:
- 2 1/4 * 2 1/4 cups all-purpose flour
- 3/4 * 3/4 tsp. salt
- 3/4 * 3/4 cup vegetable shortening
- 6 to 7 * 6 to 7 Tbs. cold water