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Recipes
Cookies - Oatmeal Cinnamon Chips
By grammadot
Heat oven to 350 Beat butter, brown sugar, and granulated sugar in bowl until creamy
- 1 cup (2 sticks) unsalted butter - softened
- 1 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 eggs -at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups quick-cooking oats
- 10 oz package Hershey's cinnamon chips
- 3/4 cup raisins
- 3/4 chopped walnuts
Grape Galette with Almond Cream
By grammadot
Make the crust: Pulse the flour, sugar and salt in a food processor
- 1 3/4 cups all-purpose flour, plus more for dusting
- 5 tablespoons sugar
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg yolk, for brushing
- 1/2 cup plus 2 tablespoons sliced almonds
- 1/4 cup plus 2 tablespoons sugar
- 1 large egg yolk
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 pound seedless grapes (red, purple and/or green; about 2 cups)
Soppressata and Cheese in Puff Pastry
By grammadot
Watch how to make this recipe
- 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
- 2 tablespoons Dijon mustard
- 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
- 6 ounces Gruyere cheese, grated
- 1 egg beaten with 1 tablespoon water, for egg wash
Yellow Cake with Chocolate Buttercream Frosting
By grammadot
Directions For the cake: Preheat the oven to 350 degrees F
- 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pan
- 4 cups cake flour, plus more for flouring the pan
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 1/2 cups whole milk
- 5 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1/2 cup heavy cream, plus more if needed for thinning
- 1 tablespoon vanilla
- 1/2 teaspoon kosher salt
Lasagna - Spicy One-Skillet
By grammadot
Preheat the oven to 375 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds spicy Italian sausage, casings removed
- 3 shallots, finely minced
- 3 cloves garlic, finely minced
- 2 teaspoons grated lemon zest (from 2 lemons)
- 1/2 teaspoon red pepper flakes
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- One 25-ounce jar marinara sauce
- 8 ounces no-boil lasagna noodles
- 1 1/2 cups grated Parmesan
- 1 pound fresh mozzarella, dried well and torn into large chunks
- 1/2 cup grated Gruyere
Beef Stew with Root Vegetables
By grammadot
Heat the oil and butter in a pan and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Spaetzle - Herbed
By grammadot
Directions In a large bowl combine 3/4 cup water, the eggs, salt and flour
- 2 eggs
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh marjoram
- Kosher salt and freshly ground black pepper
- 1/4 cup white wine
- Parmesan, grated, for garnish
Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette
By grammadot
Directions For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan
- 1 cup fruity dry red wine
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 3 tablespoons rice wine vinegar
- Kosher salt
- 1/2 cup extra-virgin California olive oil
- 2 tablespoons honey, or as needed
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil
- 1 1/4 cups grated Monterey Jack cheese
- 8 fresh ripe figs, quartered
- 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
- Fresh flat-leaf parsley leaves
Apple Pie - Sour Cream
By grammadot
Directions Make the crust: Pulse the flour, sugar and salt in a food processor
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup (8 tablespoons) cold vegetable shortening
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
- 2 tablespoons apple cider vinegar
- 4 pounds assorted apples (such as Granny Smith and Gala)
- 2/3 cup plus 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2/3 cup sour cream
- 1 1/2 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 teaspoon apple pie spice
- 1 large egg, lightly beaten
Chorizo and Goat Cheese Quiche
By grammadot
Directions Combine the flour and salt in a food processor and pulse a few times
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 sticks cold butter, cut into cubes
- 5 tablespoons cold lard, cut into cubes
- 2/3 cup ice water
- 6 jalapenos, roasted and seeded (do not remove blistered skin)
- 1 1/2 cups tightly packed cilantro leaves
- 1 clove garlic, chopped
- 3 tablespoons pine nuts
- Extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1/2 pound Mexican chorizo, casings removed
- 1 1/2 cups grated fontina cheese
- 1/4 cup finely grated Cotija cheese
- 2 to 3 green onions, (dark and pale green part) thinly sliced
- 2 teaspoons chopped fresh thyme leaves
- 10 large eggs
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces