Knishes . . . by achmizs: Roll out dough, lay out filling on an edge; on bare dough surface, brush with melted butter and sprinkle with sugar.
PastaCarbonara . . . by achmizs: 3. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tbsp, about 3 minutes. Remove from heat. 5. In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain the pasta. 6. Add the pasta to the egg and cheese mixture, and toss quickly. Pour the bacon mixture over the linguini. Add the parsley and toss until just mixed.
Smetannik . . . by achmizs: Russian ''smetannik'' (сметанник), a.k.a. “sour cream cake”. This is a very straightforward and delicious cake: layers of dense, moist, chewy cake, filled with a creamy, silky, slightly tangy frosting, with crushed walnuts providing additional texture. The cake’s name comes from the word [[https://en.wikipedia.org/wiki/Smetana_%28dairy_product%29 | ''smetana'' (сметана)]], which is a sort of thick, high-fat-content sour cream.
DrownedMan . . . by achmizs: https://www.datasecretslox.com/index.php/topic,9718.msg583508.html#msg583508 Let rise for longer next time (after filling); make sure they’re nice and puffy (45min?).
WaferTorte . . . by achmizs: * 1000 g ''dulce de leche'' (see notes) You can also use store-bought ''dulce de leche'', though you must watch out for the highly variable quality of commercial versions. If you live in an area where Russian / Eastern European food products are available, you can look for cooked sweetened condensed milk (such as [[https://www.shop.netcostmarket.com/search/sweetened%20condensed?catalogProduct=415574 | this Ukrainian brand]]). (Make sure that you’re buying one with just dairy and sugars in it, no vegetable oils or any such thing!) If you use store-bought ''dulce de leche'', you must add vanilla extract (1 tsp) to the filling. # '''Mix filling.''' In a large bowl, mix the ''dulce de leche'' with the softened butter, using a mixer (or with a wooden spoon or whisk, and some patience). Add the crushed nuts and mix well. Fold in the crushed cookies by hand, with a spatula (you don’t want to use a mixer for this part). Let the mixed filling stand for 15–30 minutes. # '''Prepare glaze.''' I used a recipe similar to [[https://www.seriouseats.com/caramelized-white-chocolate-ganache | this one]] on this occasion, but you can use any kind of chocolate or caramel or any other sort of glaze you like. Reserving some ''dulce de leche'' (perhaps ½ cup) and using that as a glaze works just fine.
Medovik . . . by achmizs: * 800 g smetana * 1 c sugar * 1 tsp vanilla extract
RecommendedKitchenTools . . . by achmizs: !!! [[#pancake-flipper-spatula]] %fa fa-check% %% [[https://www.amazon.com/gp/product/B08FBT7ZYC | Pancake flipper spatula]] %width=120px% https://m.media-amazon.com/images/W/MEDIAX_849526-T3/images/I/51Sg43nbrtL._AC_SL1500_.jpg !!! [[#chefs-knife]] %fa fa-check% %% [[https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31161-201-Classic/dp/B00004RFMT | Chef’s knife]] This knife is slightly more expensive than my previously recommended model (which was discontinued). However, it’s also quite a bit better: sharper, more ergonomically designed and better balanced, more easily washable handle. !!! [[#loaf-pan]] %fa fa-check% %% [[https://www.amazon.com/gp/product/B0971NWGPM | Cast-iron loaf pan]] I tried using various nonstick loaf pans for a while, but the coating wore off; I’ve now used cast-iron for several years, and it’s fantastic. I season with avocado oil, and use same to grease the pan when baking. The bread falls right out of the pan when baked; there’s not even the slightest hint of sticking.
Mujaddara . . . March 29, 2021, at 02:09 PM by achmizs: * 4 cloves garlic
Hamantaschen . . . February 27, 2021, at 06:02 AM by achmizs: (:htoc end=2:)
PanGrilledChicken . . . July 23, 2020, at 03:11 PM by achmizs: For this recipe you need a piece of chicken breast (white meat, boneless, skinless), a good sharp knife, and a good sauté pan (preferably a non-stick pan, or a well-seasoned cast iron or steel pan).
PineappleBakedSalmon . . . October 23, 2019, at 07:07 PM by achmizs: # Put the salmon on a parchment-lined baking sheet
StyleSheet . . . March 24, 2019, at 06:05 PM by achmizs: @import url('//fonts.obormot.net?fonts=NewsGothic&host=s3');
ChocolateCoveredCheesecake . . . April 10, 2018, at 11:29 PM by achmizs: This cheesecake is made with a recipe straight from ''The Dessert Bible''. [^Though slightly modified: I do ''not'' do the “separate some of the eggs, beat the whites and fold them in” part. The result is that this is more of a “New York style” cheesecake than you’d get if you followed the recipe as given.^] The graham cracker crust is from the same book, as is the chocolate ganache glaze. The strawberry preserves are my grandmother’s recipe (there’s not much to it—clean strawberries, put in saucepan, add sugar, boil for a while). None of it is very unusual; any good plain cheesecake, any good graham cracker crust, ganache, etc., will produce a similar result.
KeyLimePie . . . April 02, 2018, at 02:30 PM by achmizs: #htoc, #wikitext .img, div.category, #what-can-go-wrong, #what-can-go-wrong ~ * { display: none; }
Blini . . . January 09, 2018, at 02:54 PM by achmizs: [[!Desserts]]
GroupHeader . . . December 20, 2017, at 03:54 PM by achmizs: (:include Site.DefaultGroupHeader:)
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