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Recipes
Sauteed Mushrooms
By kmad
1.Heat oil and butter in a large skillet set over high heat
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound mixed mushrooms, such as cremini (trimmed, quartered), shiitakes (stems removed, caps thinly sliced), button mushrooms (thinly sliced)
- Coarse salt and freshly ground pepper
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup dry sherry
- 1/4 cup heavy cream, optional
Chocolate Pastry Cream
By kmad
In a bowl, whisk the egg yolks, sugar, flour and cornstarch
- 6 egg yolks
- 9 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 2 2/3 cups milk
- 1 1/3 cups heavy cream
- 1 1/4 cups chopped dark chocolate
Cinnamon Pecan Sticky Buns
By kmad
These sticky buns have to be started the night before, but they're so delicious they're worth the extra time
- 2 packages active dry yeast, 1 tablespoon plus 1 teaspoon
- 1 cup plus 2 tablespoons warm milk, about 110 degrees
- 6 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 4 large eggs
- 1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus more for the pan
- 3 1/3 cups pecan halves
- 2 1/4 cups light corn syrup
- 1 1/4 cups packed dark-brown sugar
- 1/2 cup plus 3 tablespoons sour cream
- 1 tablespoon ground cinnamon
Chocolate Macadamia Tartlets
By kmad
You could easily mistake these diminutive tarts for elegantly evolved candy bars: One bite into the chocolate pastr...
- 1/2 cup (about 2 1/4 ounces) macadamia nuts, halved
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon creme fraiche
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt, preferably sea salt
- 8 ounces bittersweet chocolate, finely chopped
- Chocolate Tart Dough
Apple Latkes
By kmad
Preheat oven to 200 degrees and place a baking sheet inside
- 1 pound tart, firm apples such as Granny Smiths (2 large or 3 medium)
- 1 tablespoon lemon juice
- 6 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 large eggs
- Butter (I used about 2 tablespoons)
- Rich plain yogurt, sour cream or crème fraîche for serving
Scallop Burger Sliders with a Cilantro-Lime Mayo
By kmad
In a small skillet saute onion in butter over medium heat until translucent
- 1 medium Vidalia onion, finely diced
- 2 tablespoons butter
- 2 pounds fresh sea scallops
- 3 tablespoons all-purpose flour
- 3 tablespoons bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, beaten
- 1/2 cup finely chopped fresh chives
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 tablespoons vegetable oil
- 12 mini burger buns or small soft dinner rolls
- Cilantro Mayo, recipe follows
Ruffle Tower Cake
By kmad
Inspired by ruffled tap pants, this cake is covered with frilly rows of white and pink frosting piped from a sin...
- Prepare: 1 recipe Cake
- 1 recipe Swiss Meringue Buttercream
Goat-Cheese Crostini with Fig Compote
By kmad
These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly
- 1 small baguette (8 ounces), cut on the diagonal into 24 slices
- 3 tablespoons olive oil
- 1/2 cup chopped dried Mission figs
- 1/4 cup light-brown sugar
- 1 cup dry red wine
- 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
- Coarse salt
- 5 ounces goat cheese (1 small log)
Ricotta-Filled Meatballs
By kmad
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz ...
- FOR THE MEATBALLS
- 3 cups cubed crusty white Italian bread, crusts removed
- 1 pound ground veal
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 onion, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- Pinch of oregano
- Coarse salt
- 2 cups Basic Tomato Sauce
- FOR THE STUFFING
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons coarse salt
- Freshly ground black pepper
- TO SERVE
- 1 cup Basic Tomato Sauce
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese