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Recipes
Triple-Cheese Curried Cauliflower Gratin
By Cubby
In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer
- 3 cups heavy cream
- 1/4 cup vadouvan (see Note)
- 3 tablespoons finely chopped fresh curry leaves (1/2 ounce; see Note)
- 1 teaspoon chopped garlic
- Salt
- Freshly ground white pepper
- 6 ounces Cantal cheese, shredded
- 6 ounces Emmental cheese, shredded
- 3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
- Extra-virgin olive oil, for brushing
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 1 head of cauliflower (2 1/2 pounds)—halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
- 1 large white onion, very thinly sliced
Salted Caramel Milkshake
By Cubby
Dip the rim of two glasses in water, then into the crushed caramel candy
- Caramel hard candy, crushed into very small pieces
- 1 cup vanilla almond milk
- 8 pitted dates
- 1 /2 cup frozen pineapple chunks
- 1 to 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 /4 teaspoon maple extract
- 2 pinches sea salt, plus additional for topping
- 1 /2 cup ice cubes
Eggnog Mini Loaves Recipe
By Cubby
In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 cup eggnog
- 3/4 cup sugar
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 2 teaspoons rum extract
Triple Chocolate Cream Pie
By Cubby
Assembly: For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough
- Crust:
- 1/2 recipe All-Butter Easy Pie Dough, recipe follows
- Ganache:
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- Two 3.5-ounce bars bittersweet chocolate, chopped into small pieces
- Pastry Cream Filling:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- Pinch salt
- 5 egg yolks
- Assembly:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons cocoa powder
- 4 ounces bittersweet (70 percent) chocolate, chopped into small pieces
- All-Butter Easy Pie Dough:
- 2 cups (240 grams) all-purpose flour, cold, plus more for dusting
- 1 teaspoon (6 grams) salt
- 1 tablespoon (11 grams) sugar
- 1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 1/2 cup (120 milliliters) ice water
- 1 teaspoon (5 milliliters) lemon juice
Pimento Cheese Spread (Spicy)
By Cubby
Makes 1 quart
- 10 10 10 ounces cream cheese, softened
- 3/4 3/4 3/4 cup mayonnaise
- 1 1 1 tablespoon garlic powder
- 1 1 1 tablespoon onion powder
- 1 1 1 teaspoon celery seed
- 1 1 1 cup pickled jalapenos, chopped
- 6 6 6 ounces piquillo pepper, chopped (regular pimentos can be substituted)
- 5 5 1 1/4 shredded Cheddar (approximately 1 1/4 pounds)
- 1 to 2 1 to 2 2 tablespoons Sriracha
Tomato Fennel Salad
By Cubby
Core the tomatoes and cut into wedges
- 1 1/2 pounds heirloom tomatoes
- 1 small fennel bulb
- 2 tablespoons good olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Beef With Broccoli (Ree)
By Cubby
In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic
- 1/2 cup low-sodium soy sauce
- 1/4 cup cornstarch
- 3 tablespoons sherry
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 1 pound broccoli florets
- 1/4 cup beef broth
- 1/4 cup oyster sauce
- Salt as needed
Angel Food Cake with Lemon Curd
By Cubby
Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven
- For the cake
- 125g/4½oz plain flour
- 300g/10½oz caster sugar
- 10 large free-range egg whites
- 2 large lemons, grated zest only
- 1 tbsp lemon juice
- 1 tsp cream of tartar
- ½ tsp salt
- For the lemon curd (this recipe makes more lemon curd than you need)
- 10 large free-range egg yolks
- 400g/14oz caster sugar
- 4 large lemons, juice only (approximately 200ml/7fl oz)
- 2 large lemons, grated zest only
- 175g/6oz unsalted butter, cubed
- 2 passion fruit
- For the topping
- 300ml/10fl oz whipping cream
- ½ tsp vanilla extract
Dragon Eggs
By Cubby
For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worceste...
- 3/4 cup white vinegar
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1 teaspoon Worcestershire sauce
- 1/2 cup vegetable oil
- 1/2 cup chopped garlic
- 2 pounds ground pork
- 1/4 cup vegetable oil, plus more for coating the steamer basket and dumplings
- 2 tablespoons oyster sauce
- 2 tablespoons soy seasoning sauce, such as Golden Mountain
- 2 tablespoons granulated sugar
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 large eggs
- 4 ounces small cooked shrimp
- 8 ounces crab claw meat
- 60 About 60 thin shumai-style wonton skins (3-inch squares)
- 6 jalapenos, each cut into 10 wheels (circles), for garnish
- Fresh cilantro leaves, for garnish
Dill Fingerling Potatoes
By Cubby
Melt the butter in a Dutch oven or large heavy-bottomed pot
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill