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Recipes
Savory Summer Tarts
By kmad
These colorful tartlets are quite simple to put together
- For pastry dough:
- 2 1/2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 5 to 8 tablespoons ice water
- For goat cheese and tomato filling:
- 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
- 8 grape or cherry tomatoes, halved
- 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
- 2 teaspoons finely chopped chives
- For crab and tarragon filling:
- 2 tablespoons finely chopped shallot
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 cup (1/2-inch) bread cubes
- 1/2 cup jumbo lump crabmeat (2 oz), picked over
- 1 1/2 teaspoons finely chopped tarragon
- 1/4 teaspoon grated lemon zest
- 2 pinches cayenne
- For pea, scallion, and pancetta filling:
- 2 scallions, thinly sliced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup thawed frozen baby peas
- 4 thin slices pancetta
- For custard:
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 3 whole large eggs
- 1 large egg yolk
- 12 4inch tart rings
Spianata con Fave: Soft Bread with Favas and Pecorino
By kmad
Making the sponge: Start the sponge the night before
- Sponge:
- 1 teaspoon granulated yeast
- 1 cup flour
- 1 cup warm water
- Dough:
- 2 cups flour, plus 2 tablespoons as needed
- 1 1/2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sweet butter, at room temperature
- Topping:
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1 1/2 teaspoons chopped fresh rosemary leaves
- Extra:
- 2 pounds fresh fava beans
- 1 pound pecorino, about 6 to 8 months old
Candy Coated Caramels
By kmad
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating
- 12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
- 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
- 48 short plastic or wooden skewers (optional)
- 1 14-ounce package vanilla caramels (about 48), unwrapped
- 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
Planked Figs with Pancetta and Goat Cheese
By kmad
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter...
- 1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
- 1 tablespoon cracked black pepper
- 8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
- 8 thin slices pancetta
- 1 cup crumbled fresh goat cheese
- Clover or other amber honey for drizzling
BAKED FRENCH TOAST
By kmad
Make this ahead, the night before – then just bake it the next morning! Warning: it is very rich, because of the ...
- 9 INCH SQUARE BAKING PAN
- 1 baguette French bread or Challah– cut into 1
- inch thick slices
- 6 large eggs
- 1 1/2 cups, milk
- 1 cup, half and half
- 1 teaspoon, vanilla extract
- 1/4 teaspoon, cinnamon
- 1/4 teaspoon, nutmeg
- Topping: 1/4 cup, butter – softened 1/2 cup light brown sugar
- Optional: 1/2 cup, chopped walnuts 1 tablespoon, light corn syrup
Savory Brioche Pudding with Prosciutto
By kmad
In a fry pan over medium-high heat, melt the 2 Tbs
- 2 Tbs. unsalted butter, plus more for greasing
- 1 yellow onion, chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. snipped fresh chives
- 6 eggs
- 3 cups milk
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 cups loosely packed day-old brioche cubes
- 1/4 lb. Gruyère cheese, grated
- 4 to 6 thin slices prosciutto, about 2 oz. total
Nut Brittle Block
By kmad
Brush a 9-by-13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside
- Unsalted butter, softened, for baking sheet
- Vegetable oil, for spatula
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- Pinch of salt
- 2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans, or toasted pumpkin seeds
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
Praline Filling
By kmad
In medium saucepan, combine butter, egg yolks, brown sugar and salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 egg yolks
- 2 cups brown sugar firmly packed
- 1/4 teaspoon salt
- 1/4 teaspoon maple flavoring
- 2 cups pecans finely chopped
Spinach and Three Cheese Calzone
By kmad
For Filling: In a saute pan, heat oil over medium heat
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound baby spinach, washed and dried
- Salt and pepper
- 15 ounces ricotta
- 1 cup grated Parmesan
- 1/2 cup shredded fontina
- 1 egg
- 1/2 teaspoon red pepper flakes
- (store bought dough or recipe below)
Flag Cookies
By kmad
1.Cut a 3-by-5-inch template out of lightweight cardboard, or create a template by stacking several index cards tog...
- 1 1/2 cups (3 sticks) unsalted butter, chilled, cut into small pieces
- 3/4 cup sugar
- 2 teaspoons pure vanilla extract
- 3 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- Pinch of salt
- Egg Free Royal Icing
- Red and blue paste food colorings