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Recipes
Corn Muffins with Pear and Candied Ginger
By OralW
1. Preheat oven to 350 degrees
- * Nonstick cooking spray or unsalted butter, for muffin tins
- 4 * 4 cups unbleached all-purpose flour
- 1 * 1 cup coarse cornmeal
- 1/2 * 1/2 cup oat flour
- 3 * 3 tablespoons plus 1 teaspoon baking powder
- 1 1/4 * 1 1/4 cups sugar
- 2 * 2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
- 1/2 * 1/2 cup plus 3 tablespoons finely chopped candied ginger
- 3 * 3 large eggs
- 1 * 1 cup canola oil
- 1 1/4 * 1 1/4 cups plain yogurt
- 2 * 2 tablespoons prepared applesauce
- 2/3 * 2/3 cup unsalted butter, melted
Coconut Cookies
By OralW
1. Line baking sheets with parchment paper or nonstick baking mats; set aside
- 2 * 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
- 1 1/4 * 1 1/4 cups granulated sugar
- 1 1/2 * 1 1/2 cups packed light-brown sugar
- 2 * 2 large eggs, lightly beaten
- 2 3/4 * 2 3/4 cups plus 4 teaspoons all-purpose flour
- 2 * 2 teaspoons baking soda
- * Pinch of fine sea salt
- 8 * 8 cups coconut chips
Lavender & Lemon Cookies
By OralW
Place an oven rack in the center of the oven
- 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot
- 2 tablespoons sugar
- 1 tablespoon dried lavender
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large lemon, zested
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Vinegar-Glossed Chicken
By OralW
# At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate
- 1 * 1 cup best-quality red-wine vinegar
- 2 to 3 * 2 to 3 garlic cloves, minced (about 2 tablespoons)
- 3 * 3 sprigs fresh rosemary, chopped (about 1 tablespoon)
- 5 1/2 * 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
- * Coarse salt and freshly ground black pepper
- * Extra-virgin olive oil
- 3/4 * 3/4 cup chicken broth, plus more as needed
Avocado Soup
By OralW
Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise, and rinse well to r...
- 1 large leek
- 3 tablespoons olive oil
- 3 medium celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 2 bay leaves
- 1 quart chicken or vegetable stock
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 large ripe Hass avocado, pitted, peeled, and mashed
- Juice of 1 lime
- Salt and freshly ground black pepper
- 1 small bunch of scallions, finely chopped
- 1 small bunch of cilantro, finely chopped
Trinidadian Chicken Stew
By OralW
1. In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 skinless and boneless chicken breasts, halved
- 4 small skinless, bone-in chicken thighs
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 4 whole peeled canned tomatoes
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3 carrots, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
- 1 1/2 cups water
Summer Tomato Soup with Basil & Croutons
By OralW
Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs in a medium glass bowl
- 2 pounds very ripe tomatoes, quartered, seeded, and chopped
- 1/2 English cucumber, peeled, seeded, and diced
- 1/2 red pepper, cored and diced
- 1/2 small onion
- 1 clove garlic, crushed
- 1 ounce fresh brown bread crumbs
- 2 tablespoons red wine vinegar, plus more as needed
- 1 cup vegetable stock or tomato juice
- 2 sprigs fresh thyme, leaves picked
- 16 fresh basil leaves
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Honey, optional
- 4 tablespoons tiny butter-fried croutons, optional
Lemon Cake
By OralW
Very moist and lemony
- 1/2 pound butter, unsalted (2 sticks)at room
- temperature
- 2 1/2 cups sugar, granulated -- divided
- 4 each eggs (extra large) at room temperature
- 1/3 cup lemon zest -- grated
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt, kosher
- 3/4 cup lemon juice -- freshly squeezed, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups sugar, confectioner's (FOR GLAZE) -- sifted
- 3 1/2 tablespoons lemon juice (FOR GLAZE) -- freshly squeezed
Semolina-Lemon Syrup Cake
By OralW
NOTE: Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be m...
- CAKES:
- 1 1/2 cups almond flour or almond meal
- 1/2 cup semolina flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 teaspoon finely grated lemon zest
- 3 large eggs, beaten to blend
- 2 tablespoons fresh lemon juice
- SYRUP:
- 1 teaspoon finely grated lemon zest
- 6 tablespoons fresh lemon juice
- 1/3 cup sugar
Goody Goody Bars
By OralW
1. Grease 13 x 9 inch baking pan
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 1 cup salted dry-roasted peanuts, chopped
- 6 cups cornflakes
- 1 cup semisweet chocolate chips, melted