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Recipes
Chocolate Lava Cakes
By kmad
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler
- 1 1/2 60% Cacao Bittersweet Chocolate Baking Bar
- 2 eggs
- 1/4 cup(s) heavy cream
- 8 tablespoon(s) (1 stick) unsalted butter
- 2 egg yolks
- 1/3 cup(s) sugar
- 1/2 teaspoon(s) vanilla extract
- 1/4 cup(s) cake flour
Clams in Fennel Broth with Parsley Vinaigrette
By kmad
To make the vinaigrette, in a small bowl, stir together the parsley, lemon zest and juice, oil, mustard and garlic
- For the vinaigrette:
- 1/3 cup (1/2 oz./15 g.) minced flat-leaf parsley
- Grated zest and juice of 1 lemon
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground pepper
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 cloves garlic, sliced
- 2 small fennel bulbs, including stalks and fronds, sliced
- 2 shallots, minced
- 1/2 cup (4 fl. oz./125 ml.) dry white wine
- 1 cup (8 fl. oz./250 ml.) chicken broth
- 2 lb. (1 kg.) manila clams, scrubbed
Buffalo Chicken Dip
By kmad
Instructions Poach chicken in chicken stock and water
- 1 pound of boneless skinless chicken breast
- 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)
- 8 oz container of cream cheese
- 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
- 1 cup Ranch dressing.
- 1 bag tortilla chips and/or veggies for dipping
Lobster Fra Diavolo
By kmad
1. Heat 3 tablespoons of the oil in a heavy 3-quart saucepan
- Fra Diavolo sauce:
- 2 (1 1/4-pound) lobsters
- 5 tablespoons extra virgin olive oil 1 medium onion, chopped fine
- 1 tablespoon garlic chopped fine
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 cup fish or seafood stock
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 28-ounce can Italian plum tomatoes Freshly ground black pepper to taste
- 1 pound linguine
- 1 tablespoon chopped Italian parsley leaves.
Eggplant Marinara Flatbread
By kmad
by The Bon Appétit Test Kitchen
- 4 tablespoons (about) olive oil, divided
- 6 1/3 - to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
- 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
- 1 1/4 cups purchased fresh marinara sauce
- 2 ounces soft fresh goat cheese
- 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
- 1 cup coarsely grated mozzarella cheese (about 4 ounces)
Cranberry Bars
By kmad
Preheat oven to 350°F with rack in middle
- 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons granulated sugar, divided
- 3 cups fresh or frozen cranberries (not thawed if frozen; 3/4 pound)
- 1/4 cup water
- Confectioners sugar for dusting
Chocolate Cracked Earth (Flourless Chocolate Cake)
By kmad
Preheat the oven to 350 degrees F
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 2 cups heavy cream, cold
- Confectioners' sugar, for dusting
Craftsteak Onion Rings
By kmad
A jolt of tangy whole grain mustard in the batter enlivens these onion rings, which Chef Tom Colicchio serves at hi...
- 2 to 3 large Vidalia onions, cut into slices 1 inch thick, separated into rings
- 4 to 6 cups buttermilk
- Vegetable oil for deep frying
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3/4 tsp. baking soda
- 2 eggs
- 2 Tbs. whole grain mustard
- 2 2/3 cups dark beer
Salted Caramel Bars
By kmad
In a large bowl, combine the butter and sugars
- For the Crust:
- 1 lb. salted butter room temp
- 1 cup sugar
- 1 1/2 cups powdered sugar
- 2 Tbs vanilla OR – I used Princess Cake Emulsion..it added an almondy/citrus flavor. If you haven’t ever used emulsions before you need to give them a try. They’re AWESOME!
- 4 cups all purpose flour
- For the Filling:
- 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
- 1/3 cup milk or cream
- 1/2 teaspoon vanilla
- 1 T. coarse sea salt (optional)