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Recipes
Ganache
By west757
Super rich icing for a dramatic chocolate cake
- 8 oz. bittersweet or semisweet chocolate, finely chopped
- 1 cup heavy cream; more as needed
- Granulated sugar (optional)
Aromatic Basmatic Rice
By west757
1. Melt the butter in a large skillet over medium heat
- 1 tablespoon unsalted butter
- 1 garlic glove, crushed
- 1/2 cup red bell pepper, seeds removed and cut into 1/4 inch cubes
- 1/2 cup yellow bell pepper, seeds removed and cut into 1/4 inch cubes
- 1/2 cup chopped yellow onion
- 1/2 teaspoon ground turmeric
- 1 1/2 cups of white Basmati rice
- 3 cups of chicken stock or water
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- 1 cinnamon stick
- 1/2 teaspoon of salt
- 3 tablespoons slivered almonds, toasted
- 6 whole sprigs of cilantro, for garnish
Pear, Arugula, and Pancetta Salad
By west757
A super easy and guest friendly recipe
- For vinaigrette
- 1 * 1 tablespoon Champagne vinegar
- 1 * 1 tablespoon mild honey
- 1/2 * 1/2 tablespoon fresh lemon juice
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon coarsely ground black pepper
- 3 * 3 tablespoons olive oil
- For salad
- 2 * 2 oz thinly sliced pancetta (4 to 5 slices)
- 1 * 1 tablespoon olive oil
- 2 * 2 firm-ripe pears
- 4 * 4 cups baby arugula or torn larger arugula (1 1/4 lb)
- 3 * 3 oz ricotta salata, thinly shaved with a vegetable peeler
Falling Leaves Cinnamon Martini
By west757
The warm flavor of cinnamon together with the image of golden fall leaves floating through the drink make this mart...
- 4 ounces premium vodka
- 1 ounce Grand Marnier
- 2 ounces Goldshlager, refrigerated
- 2 cinnamon sticks
- Ice
Roasted Carrots with Salsa Verde, Almonds and Olives
By west757
Recipe adapted from Justin Severino, Elements Contemporary Cuisine, Pittsburgh
- 1 pound carrots, peeled and trimmed
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped shallots
- 1 garlic clove, minced
- 1 anchovy fillet
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 loosely packed cups basil leaves
- 2 loosely packed cups cilantro leaves
- 2 loosely packed cups parsley leaves
- 1/2 cup oil-cured pitted olives, halved
- 1/3 cup coarsely chopped salted marcona almonds
Padron Peppers with Serrano Ham
By west757
The thumb-size pimiento de padron pepper is a specialty of Galicia, Spain
- 1/4 cup extra-virgin olive oil
- 40 pimientos de padron
- shishito or Basque fryer
- 2 oz. thinly sliced serrano ham or
- prosciutto, torn into 2" pieces (about 1/2 cup)
- 2 cloves garlic, roughly chopped
- Sea salt, to taste
- 4 lemon wedges
Soy Braised Short Rib With Lo Mein, Crystallized Mustard, and Fuji Apple Salad
By west757
1. To prepare the meat, using a Dutch oven or other heavy pot, heat 1/4 cup of oil, then sear the short rib in the ...
- For the lo mein:
- 4 pounds short ribs, seasoned with salt to taste
- 1/4 cup canola oil
- 2 leeks, chopped
- 1 Spanish onion, peeled and hopped
- 1 stalk celery, stem removed and chopped
- 2 tablespoons white miso
- 1 cup soy sauce, light
- 1 cup mirin
- 1/2 cup sake
- 5 sprigs thyme
- 1 bay leaf
- Water or chicken stock, just enough to cover the meat in a pot
- For the mustard
- 1/4 cup Chinese mustard powder
- 2 tablespoons sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 4 pieces bok choy, cut in half (celery may be substituted)
- 2 scallions, cut on the bias
- 1 finger chili, cut in thin slices
- 6 ounces lo mein noodles, blanched, then tossed lightly with canola or other oil
- 1/4 cup liquid from the braising pot
- 1 green apple, diced
- Sprinkle of micro or regular cilantro
Apple Pudding
By west757
A CENTURY OLD AND STILL GREAT Scanning the cookbooks popular in the 1920s and 1930s shows how much American tastes...
- 5 slices dry firm white bread, untrimmed
- 1 medium lemon
- 1 ⅓ cup sugar
- 3 medium apples, such as Yellow Delicious or Granny Smith
- Freshly grated nutmeg
- 4 large eggs
- 2 teaspoons pure, vanilla extract
- 1 ½ cups heavy cream
- Confectioners' sugar
Pork-and-Kimchi Dumplings
By west757
MAKE AHEAD Freeze the uncooked dumplings on a floured baking sheet
- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- 1 pound ground pork
- 3/4 cup chopped kimchi
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/4 cup vegetable oil
Watercress-and-Tofu Dumplings
By west757
MAKE AHEAD Freeze the uncooked dumplings on a floured baking sheet
- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- Two 5-ounce bunches of watercress, tough stems discarded, leaves coarsely chopped
- One 14-ounce block firm tofu, drained and finely diced
- 2 scallions, minced
- 2 garlic cloves, minced
- 1/4 cup finely chopped water chestnuts
- 1 teaspoon Asian sesame oil
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup vegetable oil