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Recipes
Oscar Chocolate Walk of Fame
By kmad
I am going to make this for my nefew Frank!
- Makes 2 Nine-Inch Cakes
- Butter or cooking spray, for pans
- 1 3/4 cups unsweetened cocoa powder, plus more for pans
- 3 3/4 cups all-purpose flour
- 3 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 large eggs
- 1 3/4 cups warm water
- 2 cups buttermilk
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- Vanilla and Chocolate Buttercream
- Licorice candies, for decorating
- Sanding or granulated sugar, for decorating
- Sugar-Cookie Handprints
Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting
By kmad
Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen ...
- Makes one 9-inch layer cake
- Nonstick cooking spray
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/3 cups plus 3 tablespoons superfine sugar
- 1 1/4 cups extra-dark cocoa powder, sifted
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 1/3 cup plus 4 teaspoons all-purpose flour
- 1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
- 1 tablespoon plus 1/4 teaspoon coarse salt
- 2 1/4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups boiling water
- 1/2 cup canola or sunflower oil
- Malted Chocolate Ganache
- Marshmallow Frosting
Chickpea Curry
By kmad
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas
- 1 tablespoon olive oil
- 1 large yellow onion, diced small
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 cinnamon stick (3 inches)
- Pinch of ground cloves
- 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
- 3 tablespoons ketchup
- Coarse salt and ground pepper
- Chopped cilantro and lemon wedges (optional), for serving
Chilaquiles Verdes
By kmad
Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on th...
- Salsa Verde
- 8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
- 1 serrano or jalapeño chile, stemmed
- 1/2 white onion, halved again
- 2 garlic cloves
- 1/2 bay leaf
- Pinch of dried oregano
- Pinch of dried thyme
- 1/2 teaspoon salt
- 1/4 cup low-sodium chicken broth
- 1 tablespoon corn oil
- Vegetable oil for frying
- 12 6-inch corn tortillas
- 2 large eggs, beaten
- 1/2 cup shredded Monterey jack cheese
- 2 tablespoons crumbled queso fresco or mild feta cheese
- 3 tablespoons finely chopped white onion
- 1 tablespoon finely chopped fresh cilantro
- Crema fresca or sour cream for garnish
MARTHASTEWART.COM
By kmad
Directions In a medium bowl, mix together flour yeast, and salt
- 3 3/4 cups (500 grams or 17 1/2 ounces) all-purpose flour, plus more for shapingdough
- 1/4 teaspoon (1 gram) active dry yeast
- 2 teaspoons (16 grams) fine sea salt
S'mores Cookies
By kmad
No fire necessary to create these gooey, chocolaty treats
- 1/2 cup old-fashioned rolled oats
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light-brown sugar
- 1 large egg
- 8 ounces bittersweet or semisweet chocolate, cut into 30 squares
- 15 large marshmallows, halved horizontally
Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsal
By kmad
To roast vegetables, preheat oven to 400 degrees F
- 8 Roma plum tomatoes, halved lengthwise and seeds removed
- 4 bunches broccoli rabe (rapini), divided into 8 sections
- Salt and freshly ground black pepper
- 1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes
- 2 finely diced shallots, or 1 white onion, finely diced
- 1 (750-ml) bottle Marsala
- 1 cup vegetable stock
- 1 tablespoon freshly chopped thyme leaves
- 8 (6-ounce) boneless chicken breasts, skin on
- 8 ounces smoked mozzarella, sliced
- 6 to 8 white potatoes, scrubbed and cut into chunks
- 1/2 cup unsalted butter (1 stick)
- 1/2 bunch fresh chives, chopped
Leek & Ricotta Tart
By kmad
Preheat the oven to 180°C (355°F)
- 500 grams (1 pound) fresh ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 eggs
- 600 grams (20 ounces) ready-prepared puff pastry
- 1 leek, trimmed and finely sliced
- 45 grams (1 1/2 ounces) butter, melted
- 2 teaspoons thyme leaves
- Sea salt and cracked black pepper
Panzanella Finger Food
By kmad
Salvatore Marino
- 3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
- 1/2 medium cucumber, julienned and cut into 1/4-inch cubes
- 1/4 cup thinly sliced red onion
- 3 tablespoon fresh basil, torn into large pieces
- 3 tablespoon red wine vinegar
- 1 1/2 tablespoon olive oil
- Sea salt
- Coarsely ground black pepper
- 1/2 whole-wheat baguette, cut into 8 (1/2-inch-thick) slices
- 8 basil leaves
Lobster Risotto
By kmad
In a sauté pan over medium heat, melt 3 Tbs
- cups lobster stock:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 1/2 cups finely diced leeks
- 2 Tbs. cognac or brandy
- Meat from tails and claws of 2 cooked lobsters,
- tail meat halved, cut into 1/2-inch pieces
- 1 Tbs. olive oil
- 1/2 cup finely diced fennel
- 2 garlic cloves, minced
- 2 cups Arborio rice
- 1/4 tsp. lemon zest
- 1/2 cup white wine
- 2 Tbs. chopped fresh chervil, plus chervil sprigs
- for garnish
- Salt, to taste
- Shells from 2 cooked lobsters
- 1 Tbs. olive oil
- Tops from 2 leeks, roughly chopped
- 1/2 fennel bulb plus trimmings, roughly chopped
- 1 tomato, diced
- 1/2 cup dry white wine
- 8 cups cold water
- 1 bouquet garni (thyme, parsley and bay leaf,
- tied with kitchen string)