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Recipes
Sausage, Chestnut and Fennel Dressing
By á-32
Preheat an oven to 375°F
- 1 * 1 box (16 oz.)William Sonoma focaccia stuffing
- 4 * 4 Tbs. (1/2 stick) unsalted butter
- 2 * 2 yellow onions, diced
- 4 * 4 celery stalks, diced
- 1 * 1 large fennel bulb, trimmed and diced
- 1/2 * 1/2 cup white wine
- 2 * 2 cups prepared French chestnuts, roughly
- chopped
- * Salt and freshly ground pepper, to taste
- 1 1/4 * 1 1/4 lb. mild Italian sausage, casings removed
- 6 * 6 Tbs. chopped fresh flat-leaf parsley
- 3 to 3 1/4 * 3 to 3 1/4 cups chicken stock, warmed, plus
- more as needed
Chocolate Chip Cookies New York Times
By á-32
1. Sift flours, baking soda, baking powder and salt into a bowl
- 2 cups minus 2 tablespoons
- (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
Real Tacos Al Pastor Recipe
By á-32
[Photographs: J. Kenji Lopez-Alt] Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder s...
- For the Pork:
- 2 whole ancho chilies, seeds and stems removed
- 2 whole pasilla or guajillo chilies, seeds and stems removed
- 1/2 cup homemade or store-bought low-sodium chicken stock
- 2 teaspoons vegetable oil
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried ground cumin seed
- 1 tablespoon achiote powder or paste
- 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
- 1/4 cup distilled white vinegar
- 3 whole cloves garlic
- 2 1/2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 pounds boneless blade-end loin or sirloin pork roast
- 8 ounces (1/2 pound) sliced bacon
- To Finish and Serve:
- 1 small pineapple, peeled, cored, and cut into quarters lengthwise
- 32 to 48 corn tortillas, heated and kept warm
- 1 medium white onion, finely diced (about 1 cup)
- 1/2 cup finely minced fresh cilantro leaves and tender stems
- 1 cup basic salsa verde or your favorite salsa
- 3 to 4 limes, cut into 8 wedges each for serving
Pizza Bianca with Kale and Meatballs
By á-32
For the sauce: In a heavy small saucepan, melt the butter over medium heat
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/8 teaspoon ground nutmeg
- 1 dried bay leaf
- 1 clove garlic, smashed and peeled
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for oiling the baking sheet and for drizzling
- One 1-pound ball pizza dough
- 3/4 cup coarsely grated whole-milk mozzarella
- 8 Classic Italian Turkey Meatballs, recipe follows, halved
- 1/2 cup finely grated Parmesan
- 2 medium leaves kale, ribs removed, coarsely chopped
- 1/2 teaspoon kosher salt
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
Melted Snowman Cookies
By á-32
Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a tabl...
- 1 . 1 package Sugar Cookie Mix (I used Betty Crocker)
- 2 . 10 large marshmallows
- 3 . Cookie Icing (white and orange)
- 4 . Decorating Icing Tubes in Black, Red, Green, Blue and Pink
Pumpkin Pie with Spiced Whipped Cream
By á-32
Preheat oven to 400�F. Reshape crust edge to form high-standing rim
- 1 * 1 frozen 9-inch deep-dish pie crust, thawed, pierced all over with fork
- 1 * 1 15-ounce can pure pumpkin
- 1 * 1 14-ounce can sweetened condensed milk
- 1/4 * 1/4 cup sour cream
- 2 * 2 teaspoons ground cinnamon
- 3/4 * 3/4 teaspoon ground ginger
- 1/2 * 1/2 teaspoon vanilla extract
- 1/4 * 1/4 teaspoon ground allspice
- 2 * 2 large eggs
- 3/4 * 3/4 cup chilled whipping cream
- 2 * 2 tablespoons sugar
Horseradish Cream
By á-32
Great with Prime Rib
- 3/4 cup Heavy Cream
- 1 cup Sour Cream
- Juice 1 lemon
- Freshly Ground Black Pepper
- 1/2 cup freshly grated or Prepared Horseradish
Roasted Garlic Mashed Potatoes
By á-32
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam
- 5 pounds Russet Or Yukon Gold Potatoes, Peeled And Rinsed
- 3 heads To 5 Heads Roasted Garlic
- 1-1/2 stick Regular Salted Butter (3/4 Cup)
- 8 ounces, weight Softened Cream Cheese
- 1/2 cups Or So Half-and-half (Or Heavy Cream, If You're Feeling Naughty)
- Salt To Taste
- Black Pepper To Taste
Caesar Salad
By á-32
For the croutons: Heat the olive oil over medium-high heat in saute or frying pan
- 1/2 cup extra-virgin olive oil
- 2 cups loosely torn country bread (about 3/4-inch pieces)
- Kosher salt and fresh cracked pepper
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tablespoons finely minced fresh parsley
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 tablespoons roasted garlic
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 1 1/4 cups canola oil
- 30 large leaves from the hearts of romaine lettuce, left whole
- Kosher salt and fresh cracked pepper
- Small block Pecorino Romano cheese
- 18 white anchovies, optional
Fish Tacos
By á-32
Directions Garnish: Preheat grill to medium-high heat
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- Shredded white cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
- 2 tablespoon peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 4 large ripe tomatoes, chopped
- 1 serrano chile
- 1 jalapeno, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper