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Recipes
Pickled Zucchini
By cortanez
1. Combine zucchini, sweet onion, and garlic cloves in a glass bowl
- 4 cups zucchini, 1/8-inch slices (about 3 zucchinis)
- 1 cup sweet onion, slivered
- 3 garlic cloves, thinly sliced
- 1 cup white vinegar (NOTE: Do not use Filipino vinegar; may need to mix with water)
- 1/2 cup sugar (NOTE: Use slightly less)
- 3/4 teaspoon crushed red pepper
- 1 teaspoon mustard seeds
- 3/4 teaspoon kosher salt
- NOTE: Half recipe next time.
Pasta Caprese
By cortanez
Whisk the olive oil, lemon juice, shallot and garlic in a large bowl
- 1/3 cup extra-virgin olive oil (add a little more)
- 1/4 cup fresh lemon juice (2 lemons)
- 1 shallot, minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 teaspoon sugar (optional)
- 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces (Use mini heirlooms, or grape/cherry tomatoes)
- 1 pound pasta, such as campanelle, penne or fusilli
- 12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup chopped fresh basil
- 1/2 teaspoon grated lemon zest (from 1 lemon)
Kale Chips
By cortanez
1. Preheat an oven to 275 degrees F
- 1 bunch kale
- 2 tablespoon olive oil
- 1/2 tablespoon kosher salt
- 1/2 tablespoon garlic powder
"3 PM in Istanbul" Cocktail
By cortanez
Zaytina Cocktail
- 2 parts lavender, mint, lemon-infused vodka
- 1 part aperol
- 3 parts grapefruit juice
- 1 part lime juice
- 1 part (slightly less) simple syrup
- 1 Tbsp Vanilla extract
- Cinnamon sugar for rim
Raisin Pecan Oatmeal Cookies
By cortanez
Preheat the oven to 350 degrees F
- 1 1/2 cups pecans
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups raisins
- NOTE: Half recipe to make 2 dozen and only 2 sheet pans.
Braised Kale
By cortanez
Heat the oil in a large skillet over high heat
- 1 tablespoon olive oil
- 1/2 large onion, thinly sliced
- 1 teaspoon salt
- 12 turns freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 1 bunch of torn and stemmed kale
- 1 cup chicken stock
- Splash cider vinegar
Sauteed Mushrooms
By cortanez
Melt butter over medium heat in a large pan
- 1 tablespoon butter or 1 tablespoon margarine
- 2 cloves garlic, minced
- 1 1⁄2 lbs fresh mushrooms, sliced
- 1 ⁄4 cup soy sauce
- garlic powder (to taste)
- black pepper (to taste)
Grandma's Lemon Meringue Pie
By cortanez
NOTE: Experiment with Best Recipe for Lemon Meringue (pg 908) then possibly replace this recipe
- FILLING:
- 1 cup white sugar
- 2 tablespoons all-purpose flour (almond flour)
- 3 tablespoons cornstarch
- 1 /4 teaspoon salt
- 1 1/2 cups water
- 2-3 lemons, juiced and zested (about 1/2 cup of juice and 1T zest)
- 2 tablespoons unsalted butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- MERINGUE:
- 4 egg whites, room temperature
- 6 tablespoons white sugar
- 1/2 t vanilla extract
- 1/4 t cream of tartar
- 1T cornstarch
- 1/3 cup water
Vietnamese Coffee Ice Cream
By cortanez
Whisk together the condensed milk, espresso, half-and-half, and ground coffee
- 1 1/2 cups sweetened condensed milk (NOTE: Don't go over measurement)
- 1 1/2 cups brewed espresso (6 rounded teaspoons of espresso powder mixed with boiling water)
- 1/2 cup half-and-half
- Big pinch of finely ground dark roast coffee
- NOTE: Measure ingredients using 1-cup measure (not the 4-cup measure) for accuracy; Make sure that the teaspoons of espresso powder are generous - want to try a stronger coffee taste.
Cheesy Amish Breakfast Casserole
By cortanez
Servings: 8 - 10
- 1 pound sliced bacon, diced
- 1 sweet onion, chopped
- 4 cups frozen shredded hash brown potatoes, thawed
- 9 eggs, lightly beaten
- 2 cups shredded Cheddar cheese
- 1 1/2 cups small curd cottage cheese
- 1 1/4 cups shredded Swiss cheese