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Recipes
Strawberry Shortcake
By Jillh929
After cutting six perfect rounds of dough, you can reknead the scraps and repeat the cutting process to get one or ...
- Topping:
- 3 pints fresh strawberries , hulled; 1 pint crushed with potato masher or fork, 2 pints quartered (see illustrations below)
- 6 tablespoons granulated sugar
- Shortcakes:
- 2 cups bleached all-purpose flour , plus more for work surface and biscuit cutter
- 1/2 teaspoon table salt
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 2 tablespoons granulated sugar for sprinkling
- 1 stick unsalted butter (8 tablespoons), frozen
- 1 egg , beaten
- 1/2 cup half-and-half
- 1 tablespoon half-and-half
- 1 egg white , lightly beaten
- Whipped Cream:
- 1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Chicken Cutlets with Asparagus, Capers, and Shallots
By Jillh929
Whisk lemon juice and mustard in small bowl
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons drained capers
- 1 1/2 teaspoons chopped fresh tarragon
- 1 1/4 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
- 1 pound medium asparagus spears, trimmed
- 2 cups sliced shallots (about 12 ounces)
- 1 1/4 pounds 1/4- to 1/3-inch-thick chicken cutlets (about 8)
Sangria
By Jillh929
The longer sangria sits before drinking, the more smooth and mellow it will taste
- 2 large juice oranges , washed; one orange sliced; remaining orange juiced
- 1 large lemon , washed and sliced
- 1/4 cup granulated sugar
- 1/4 cup Triple Sec
- 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled
Lemon Bread Pudding with Maple-Infused Whipped Cream
By Jillh929
Preheat oven to 325°F with rack in middle
- 6 cups thin baguette slices (from an 18-inch length)
- 3 whole large eggs
- 3 large egg yolks
- 1 cup sugar plus more for sprinkling
- 2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 5 cups heavy cream, divided
- 1 tablespoon pure maple syrup
- Accompaniment: fresh berries
Brown Sugar Cookies
By Jillh929
The most efficient way to bake these cookies is to portion and bake half of the dough
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/4 cup granulated sugar (about 1 3/4 ounces)
- 2 cups packed dark brown sugar (14 ounces)
- 2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Grilled Fish Sandwich with Cabbage Slaw
By Jillh929
1.In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes
- 4 cups shredded green cabbage (from head cabbage)
- Coarse salt and ground pepper
- 1 celery stalk, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons mayonnaise
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon caraway seed
- Vegetable oil, for grilling
- 4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
- 8 thick slices sandwich bread, such as brioche or country-style white
New York-Style Crumb Cake
By Jillh929
Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake
- Crumb Topping:
- 1/3 cup granulated sugar (2 2/3 ounces)
- 1/3 cup dark brown sugar (2 2/3 ounces)
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and still warm
- 1 3/4 cups cake flour (7 ounces)
- Cake:
- 1 1/4 cups cake flour (5 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Confectioners' sugar for dusting
Edamame Dip with Pita Chips
By Jillh929
Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet
- 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
- 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons minced fresh basil plus sprigs for garnish
Artichoke Dip with Fontina
By Jillh929
The unbaked dip can be frozen, up to 1 month
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced small
- 3 garlic cloves, finely chopped
- 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
- 1/3 cup dry white wine
- 4 ounces Neufchatel cream cheese, room temperature
- 2 1/4 cups cubed fontina cheese (about 3/4 pound)
- 1/4 cup chopped fresh parsley
- 8 pitas, each cut into 6 wedges
Carrot-Cake Cookies
By Jillh929
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredi...
- Cookies:
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups old-fashioned rolled oats
- 1 1/2 cups finely grated carrots, (about 3 large carrots)
- 1 cup raisins
- Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract