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Recipes
Biscuits
By paperplategourmet
Mix all dry ingredients. Cut in butter until dough is grainy
- 2 1/2 c. flour
- 1/2 c. cold butter
- 2 1/2 tsp. baking powder
- 3/4 c. milk
- 1/2 tsp. salt
- 1 beaten egg
- 1 tbsp. sugar (optional)
- 1 egg + 1 tbsp. milk to brush the tops of the biscuits before baking
Citrus Buttermilk Panna Cotta
By paperplategourmet
Adapted from St. Andrew's Cafe circa 2003, Culinary Institute of America Serves 6
- 2 t (7 grams of 1/3 ounce envelope) powdered, unflavored geletin
- 1 cup heavy cream
- 4 oz sugar by weight (1/2 plus one T, but drop the 1 T if using orange juice concentrate, below)
- 1/4 t salt
- finely grated zest of one lemon AND/OR 1 T orange juice concentrate
- 2 cups buttermilk (light is OK)
- 1/2 t vanilla extract
- Anisette or Pernod to taste (optional but very classy)
Aurora's Pancakes
By paperplategourmet
Mix all ingredients together and let sit before cooking in a greased pan or skillet
- 1 1/2 cups flour (white or whole wheat)
- 1 tsp. salt
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1 1/4 cups milk
- 2 beaten eggs
- 1/4 cup melted butter
Julia Child's Boeuf à la Bourguignonne
By paperplategourmet
Remove rind and cut bacon into lardons (sticks, ¼-inch thick and 1½ inches long)
- Julia Child’s Boeuf à la Bourguignonne
- Boeuf à la Bourguignonne
- For 6 people
- 6-ounce chunk of bacon
- 9 - to 10-inch fireproof casserole, 3 inches deep
- 1 tablespoon olive oil or cooking oil
- A slotted spoon
- 3 pounds lean stewing beef cut into 2-inch cubes
- 1 sliced carrot
- 1 sliced onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- Crumbled bay leaf
- Blanched bacon rind
- 18 to 24 small white onions, brown-braised in stock
- 1 pound quartered fresh mushrooms sautéed in butter
- Parsley sprigs
Banada Bread
By paperplategourmet
Mix wet ingredients and dry ingredients separately
- 3/4 c. sugar
- 1/2 c. butter (room temperature)
- 2 eggs
- 1 c. (approximately 2) ripe bananas, mashed
- 1/3 c. milk
- 1 tsp. vanilla
- 2 c. flour
- 1/2 c. nuts (optional)
- 1 tsp. baking soda
- 1/2 tsp. salt
Pumpkin Bread
By paperplategourmet
1. Preheat oven to 350˚ 2
- 2 eggs
- 1 1/2 cups sugar
- 1 cup pumpkin
- 1/2 cup oil
- 1/4 cup water
- 1/4 tsp soda
- 1/2 tsp salt
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1 2/3 cups flour
English Muffin Crab Rolls
By paperplategourmet
A crab and cream cheese spread for English Muffins
- 1/4 cup butter
- 1 8 oz. package of cream cheese
- 1 1/2 tsp. Miracle Whip
- 1/2 tsp. garlic salt
- 1/2 tsp. seasoning salt
- 1 tin of crab, drained
- English Muffins
Julia & Jacques Chocolate Roulade
By paperplategourmet
A delicious, rich dessert like a swiss roll or jelly roll
- 1 tablespoon unsalted butter, for pan
- 2 cups heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped
- 7 egg whites, room temperature
- 3 1/2 tablespoons granulated sugar
- 1 tablespoon cocoa powder, plus more for garnish
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon Cognac (optional)
- Confectioners' sugar, for garnish
- Seasonal fruit, for garnish
Panna Cotta
By paperplategourmet
Panna Cotta translates to “cooked cream” which is what it is
- --With A Vanilla Bean—
- 2 packages of powdered gelatine
- ½ cup cold milk (2% or whole)
- 4 cups of whipping cream plus ½ cup of milk (2% or whole)
- 1 cup of icing sugar
- 2 tablespoons of honey
- 1 vanilla bean
- --With Vanilla Extract—
- 1 package of gelatine
- ¼ cup cold milk
- 2 ¼ cups whipping cream
- ½ cup icing sugar
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Batter for Zucchini Flowers
By paperplategourmet
Mix all together except beaten egg whites
- 1 cup flour
- 1 tsp. salt
- 1/2 cup olive oil
- 1 1/2 cups warm water
- 2 beaten egg whites