Topic
Food
A collection of 91 posts
Steel-Cut Oatmeal for One
My standard weekend breakfast for years.
Hungarian Goulash
Servings: Serves: 2
Source:
kathrynhuxtable.org
Ingredients
¾ pound stew meat cut in ¾-inch cubes
2 tablespoons butter
½ cup onion coarsely chopped
2 cups beef stock
½ green bell pepper coarsely chopped
⅓ teaspoon salt
2 tablespoons sweet paprika
4 ounces wide egg noodles
Directions
Brown the meat in butter. This takes about
Joconde
Source:
Joe Pastry
Ingredients
6 egg whites room temperature
1 ounce granulated sugar
8 ounces blanched almonds ground to powder in a
food processor
8 ounces powdered sugar sifted
6 large eggs room temperature
2½ ounces all-purpose flour
1½ ounces clarified butter, melted
Description
The main difference between joconde and
Steak au Poivre
Prep Time: 8 min
Cook Time: 15 min
Servings: 2
Source:
Alton Brown/Good Eats/2005
Ingredients
2 tenderloin steaks 6-8 ounces each, no more than
1½ inches thick
kosher salt
1 tablespoon whole peppercorns
½ tablespoon unsalted butter
½ teaspoon olive oil
3 tablespoons cognac 2 tbsp + 2 tsp
½ teaspoon cognac
Crunchy Oven-Fried Fish
Servings: 4
Source:
Cooks Illustrated/September 1, 2008
Ingredients
4 slices large white sandwich bread, torn into 1-inch pieces
2 tablespoons unsalted butter, melted
salt and ground black pepper
2 tablespoons fresh parsley, minced
1 small shallot minced, about 2 tbsp
¼ cup flour
5 tablespoons flour
2 large eggs
2
Mark Bittman's Basic Pizza Dough
This is the pizza dough I make most often.
Vegan Red Beans and Rice
Difficulty: Easy
Source:
Adapted from Alton Brown/Good Eats/Creole in a Bowl
Ingredients
For the Rice:
3 cups water
2 cups long-grain brown rice rinsed
For the Vegetables:
2 tablespoons olive oil
1 medium onion chopped
1 medium red bell pepper chopped
3 stalks celery chopped
2 teaspoons kosher
Chocolate Almond Shortbread
Servings: About 80 2-inch cookies
Source:
Adapted from Bo Friberg/The Professional Pastry Chef
Ingredients
2 eggs
200 grams almond paste broken into lumps (7 oz
package)
14 ounces unsalted butter at room temperature
200 grams granulated sugar
¼ teaspoon baking soda
½ teaspoon vanilla extract
510 grams bread flour
1 cup
Sweet Tart Dough
Servings: Serves: 4 22cm
Source:
Desserts by Pierre Herme
Ingredients
10 ounces (285g) (2½ sticks) unsalted butter, at
room temperature
1½ cups (150g) powdered sugar sifted
½ cup (100g) finely ground almond powder lightly
packed. (I use a food processor to make this from slivered almonds)
½ teaspoon salt
½ teaspoon vanilla bean
Classic Vanilla Buttercream Frosting
Servings: 2.5 cups
Source:
Savory Sweet Life
Ingredients
1 cup unsalted butter softened, like ice cream
4 cups confectioners sugar sifted (450g)
¼ teaspoon table salt
1 tablespoon vanilla extract
4 tablespoons milk or heavy cream
Directions
Beat butter for a few minutes with a mixer with the paddle attachment