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Recipes
Stracciatella Tortoni Cake with Espresso Fudge Sauce
By kmad
You'll turn up your nose at plain old chocolate chip ice cream once you try this cool, stracciatella-flavored conco...
- For crust:
- 2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)
- 1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor)
- 3 tablespoons unsalted butter, melted and cooled
- For tortoni filling:
- 3 large egg whites, at room temperature 30 minutes
- 1/4 cup sugar
- 1/2 tsp cream of tartar
- 1 1/4 cups chilled heavy cream
- 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
- 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler
- 1/4 cup sliced almonds with skin, toasted and cooled
- For sauce:
- 1/3 cup heavy cream
- 3 tablespoons light corn syrup
- 3 tablespoons packed dark brown sugar
- 2 tablespoons instant-espresso powder
- 2 tablespoons unsweetened cocoa powder
- 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1/2 teaspoon pure vanilla extract
Pasta alla Norma
By kmad
Jamie Oliver
- 2 large, firm eggplants
- extra-virgin olive oil
- 1 tablespoon dried oregano
- optional: 1 dried red chili, crumbled
- 4 cloves of garlic, peeled and finely sliced
- a large bunch of fresh basil, stems finely chopped, leaves reserved
- 1 teaspoon good herb or white wine vinegar
- 2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
- sea salt and freshly ground black pepper
- 1 pound dried spaghetti
- 6 ounces salted ricotta, pecorino, or Parmesan cheese, grated
Sfogliatella
By kmad
For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until...
- Dough:
- 1 3/4 pounds bread flour
- Vegetable oil
- Filling:
- 1 pound semolina flour
- 1 teaspoon cinnamon oil
- 15 eggs
- 1 1/4 pounds ricotta
- 3/4 pound custard cream
- 1/2 pound sugar
Tiramisu
By kmad
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, ...
- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Sweet Nut Cups
By kmad
These candies are an easy no-bake treat for a wedding or shower
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 pound white chocolate, chopped into small pieces
- 1/4 cup unsweetened shaved coconut, toasted
- 1/4 cup pistachio slivers
Lemon-Ginger Bundt Cake
By kmad
Fresh citrus and crystallized ginger sparkle up this buttery, dense cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1/3 cup minced crystallized ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners' sugar, for dusting
Limoncello Tiramisu
By kmad
Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl whe...
- Recommended Equipment:
- 5 large eggs
- 5 or 6 lemons
- 1 cup sugar
- 1 1/2 cups limoncello liqueur
- 1 cup water
- 1 pound (2 cups) Mascarpone, at room temperature
- 40 ladyfingers (preferably imported Italian savoiardi), or more as needed
- A double boiler, with a large stainless-steel bowl and a wide saucepan to hold it; a large flexible wire whisk; a shallow-rimmed pan for moistening the savoiardi with syrup
- For assembling the tiramisù:
- For assembling the tiramisù: a shallow casserole or baking dish with 3-quart capacity, such as a 9-by-13-inch Pyrex pan
Pumpkin Pillows
By kmad
MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec
- 12 KRAFT Caramels
- 1 tsp. water
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. ground cinnamon, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1 Tbsp. brown sugar
- 1 tsp. flour
- 1/4 tsp. orange zest
- 20 won ton wrappers
- 1 egg white, lightly beaten
- 2 cups oil
- 1 Tbsp. powdered sugar
Tomato Hand Pies
By kmad
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack
- All-purpose flour, for surface
- Pate Brisee (see reciepe)
- 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise
- 1 medium onion, quartered lengthwise and thinly sliced crosswise
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)
- 1/3 cup chopped pitted oil-cured black olives
- 4 ounces feta cheese, crumbled (3/4 cup)
- 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
Shrimp Fra Diavolo
By kmad
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves