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Recipes
Strawberry Tarts With Cream
By AllisonClayman
Chef Tony Esnault's grandmother made this tart every summer for his birthday
- 8 ounces (2 sticks) unsalted butter, softened
- 1 cup plus 2 tablespoons confectioners' sugar, plus more for dusting (optional)
- 2 large egg yolks, plus 1 large egg, lightly beaten, for egg wash
- 2 cups all-purpose flour, plus more for surface
- 1/4 teaspoon salt
- 3 pints (6 cups) strawberries, hulled
- 3 cups strawberry preserves (two 12-ounce jars)
- 1 cup heavy cream
Steamed Swordfish Bagnara-Style
By AllisonClayman
This simple Italian recipe from chef Lidia Bastianich is named for the fishermen of Bagnara, a beautiful port on th...
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 5 tablespoons small capers, drained
- 4 large garlic cloves, peeled and thinly sliced
- 1 (2-pound, 1 1/4-inch thick) swordfish steak, cut into 6 equal pieces
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons chopped fresh Italian parsley
Suzanne's Chocolate Cake Recipe
By AllisonClayman
METHOD Cake: Preheat oven to 350F
- Cake:
- INGREDIENTS
- 3 cups all purpose flour
- 1 tsp salt
- tsp baking powder
- 1 tsp baking soda
- 2 2/3 cups sugar
- 1 cup + 2 Tbsp cocoa
- 1 cup + 2 Tbsp water
- 1 cup + 2 Tbsp canola oil
- 5 large or 4 extra large/jumbo eggs
- cup water
- 1 tsp vanilla
- Frosting:
- 1 box powdered sugar (1 pound or 454 grams)
- 3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
- A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
- 1 1/2 cup butter - firm, not cold, not too soft
Chocolate Truffles with Sea Salt
By AllisonClayman
Preparation Instructions Heat dark chocolates and condensed milk in a double boiler over medium low heat until choc...
- Ingredients
- 8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
- 8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
- 1 can (14 Oz) Sweetened Condensed Milk
- 1 Tablespoon Vanilla Extract
- 8 ounces, weight Meltable Milk Chocolate
- Sea Salt
Toasted-Coconut Rice
By AllisonClayman
Heat oil in a saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely shredded unsweetened coconut
- 1 cup basmati rice
- 2 cups water
- 3/4 teaspoon coarse salt
- 2 scallions, thinly sliced on the bias
Nacho Cheese Sauce
By AllisonClayman
Complete a plate of Nachos Supremo with this irresistible cheese sauce
- 1/3 cup vegetable oil
- 2 1/2 cups minced red onion
- 4 jalapenos, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- 2 cups heavy cream
- 3/4 cup lager-style beer
- 4 cups grated cheddar cheese (about 1 pound)
- 4 cups grated Monterey Jack cheese (about 1 pound)
- 3 tomatoes, chopped
- Coarse salt and freshly ground pepper
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
By AllisonClayman
Work on the orzo and salad while the chicken roasts -- the whole meal will hit the table in about a half hour
- 1 chicken (about 3 1/2 pounds), cut into 10 pieces
- 6 garlic cloves, smashed
- 2 lemons, quartered
- 1 teaspoon dried oregano
- 3 tablespoons plus 1 teaspoon olive oil
- Coarse salt and ground pepper
- 1 cup orzo
- 1/2 teaspoon dried dill
- 2 tablespoons red-wine vinegar
- 3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
Fast Chicken Fajitas
By AllisonClayman
Travel south of the border in less than a half hour with this at-home Mexican supper
- 1 1/2 pounds chicken cutlets (about 8)
- 2 tablespoons vegetable oil, such as safflower
- 1 teaspoon chili powder
- Coarse salt and ground pepper
- 3 bell peppers (ribs and seeds removed), thinly sliced
- 1 medium red onion, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 8 flour tortillas (6-inch)
- Fresh cilantro leaves, for serving
- 1/2 cup reduced-fat sour cream, for serving
- Lime wedges, for serving
Chocolate Chip Cookie Pie
By AllisonClayman
Preheat oven 325 degrees F
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup (6 ounces) semi-sweet chocolate morsels
- 1 cup chopped pecans
- Serve with ice cream (optional)
Carrot Pineapple Orange Juice
By AllisonClayman
Directions: In an extractor, juice the orange, pineapple, carrots and lemon, in that order, according to the manuf...
- Ingredients:
- 1 small orange, including rind, seeded and cut
- into pieces
- 1/8 small, ripe pineapple, peeled, cored and cut
- into pieces
- 2 carrots, scrubbed clean and cut into pieces
- 1/4 small lemon, including rind, seeded