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Recipes
LOBSTER QUICHE
By zircon50
Preheat oven to 425 degrees
- 1 (9-inch) unbaked pastry shell
- 1 cup shredded Swiss cheese
- 4 eggs
- 1/2 tsp. salt
- 1/8 tsp. Old Bay seasoning
- 1 cup lobster meat
- 1/3 cup minced onion
- 2 cups light cream
- Dash of parsley flakes
Orange Vanilla Flan (Pati's Mexican Table)
By zircon50
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about...
- 1 cup granulated sugar
- 1 12-ounce can of evaporated milk
- 1 14-ounce can of La Lechera sweetened condensed milk
- 6 large eggs
- 2/3 cup fresh squeezed orange juice
- Zest of 1 orange
- 1 tablespoon vanilla extract
- Orange sections or supremes, for garnish
Crema di Limoncello
By zircon50
1. Zest the lemons using a lemon zester or the fine groove side of a grater
- 10 lemons
- 1 (750-ml) bottle Everclear (a quality vodka will do if you can't find it)
- 8 cups (1.9 liters) whole milk
- 5 cups sugar (1 kilogram or 2.2 pounds)
- 1/2 vanilla bean, seeds and pod (or 2 teaspoons vanilla extract)
- cheesecloth
- bottles
Shepherd's Pie (America's Test Kitchen)
By zircon50
Don’t use ground beef that’s fattier than 93 percent or the dish will be greasy
- 1 1/2 pounds 93 percent lean ground beef
- 2 tablespoons plus 2 teaspoons water
- Salt and pepper
- 1/2 teaspoon baking soda
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk
- 1 large egg yolk
- 8 scallions, green parts only, sliced thin
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 4 ounces white mushrooms, trimmed and chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 tablespoons Madeira or ruby port
- 2 tablespoons all-purpose flour
- 1 1/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, peeled and chopped
- 2 teaspoons cornstarch
Peach Blueberry Pie
By zircon50
TO MAKE THE CRUST: In a medium bowl, whisk together flour, sugar, and salt
- FOR THE CRUST:
- 2 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 5 tablespoons plus 2 teaspoons ice cold water
- 1 teaspoon apple cider vinegar
- FOR THE FILLING:
- 3 about 3 pounds ripe peaches (I used about 6 peaches)
- 1 cup fresh blueberries
- 1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
- 1 teaspoon ground cinnamon
- scant 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoon fresh lemon juice
- 1 egg, beaten, for egg wash
- 2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots (America's Test Kitchen)
By zircon50
WHY THIS RECIPE WORKS: To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out t...
- For efficiency, let the shallots pickle while you prepare the remaining ingredients.
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- Salt and pepper
- 2 shallots, sliced thin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon red pepper flakes
- 1 recipe Simple Israeli Couscous (see related content), cooled
- 4 ounces (4 cups) baby arugula, roughly chopped
- 1 cup fresh mint leaves, torn
- 1/2 cup frozen peas, thawed
- 1/2 cup shelled pistachios, toasted and chopped
- 3 ounces feta cheese, crumbled (3/4 cup)
Baked Sweet Potato "Fries" (Barefoot Contessa)
By zircon50
Preheat the oven to 450 degrees
- 2 medium sweet potatoes, peeled
- 2 tablespoons good olive oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
Baked Veal Cutlet Parmigiana
By zircon50
Preheat oven to 325 degrees
- 1 lb. thin veal cutlets
- 1/2 c. dry bread crumbs
- 1/2 c. Parmesan cheese
- 1 egg, beaten
- 1 sm. jar spaghetti sauce, or homemade tomato sauce
- 1 pkg. shredded Mozzarella cheese
- 2 tbsp. Parmesan cheese
- 2 tbsp. chopped parsley
Pumpkin Pie (America's Test Kitchen)
By zircon50
FOR THE CRUST: 1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second puls...
- FOOL-PROOF PIE CRUST:
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup vegetable shortening, cold, cut into two pieces
- 2 tablespoons vodka, cold
- 2 tablespoons cold water
- PUMPKIN PIE FILLING:
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 cup drained candied yams from 15-ounce can
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cinnamon (Extra Fancy Vietnamese Cassia Cinnamon is best)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon table salt
Baked Eggs in Hash Brown Cups (Pioneer Woman)
By zircon50
Preheat the oven to 400 degrees F
- 6 to 8 medium russet potatoes
- Salt and ground pepper
- Cooking spray
- 24 large eggs