Andres Max Salmeron

Author: amsal

  • Biscotti

    Almond Biscotti

    • 150 g flour
    • 120 g sugar
    • 4 g baking powder
    • lemon peel
    • 1 egg
    • 5 ml milk (probably more, look up photos for proper texture)
    • like maybe a tablespoon of almond extract
    • 100 g almonds

    Directions

    1. Preheat the oven to 350°F.
    2. Mix everything together.
    3. Bake for thirty minutes, in small logs.
    4. Take out of oven, and slice logs into individual cookies.
    5. Put them back in the oven for ten minutes.

     

    Adapted from my Italian adventures

  • Shortcake

    Strawberry Shortcake Biscuit

    • 2 cups all purpose flour
    • 5 tablespoons sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
    • 2/3 cup plus 2 tablespoons buttermilk

    Directions

    1. Preheat oven to 375°F. Butter 9-inch-diameter cake pan with 1 1/2- inch-high sides; dust with flour.
    2. Combine 2 cups flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal.
    3. Gradually add 2/3 cup buttermilk, stirring with fork until dough forms.
    4. Transfer dough to cake pan; press gently to level top. Brush dough with 2 tablespoons buttermilk, then sprinkle with 2 tablespoons sugar.
    5. Bake biscuit until cooked through and golden on top, about 25 minutes. Cool biscuit in pan on rack (biscuit will be 1 to 1 1/2 inches high.)

    Adapted from Epicurious’s Chocolate Strawberry Shortcake

  • Hamantaschen

    Filling

    1. Put 230g milk, 100g sugar and zest of one orange in a saucepan over medium heat.
    2. Grind 125g poppy seeds to a fine powder in a coffee grinder, taking care not to over-process to a paste. It’s okay to only grind about half of the poppy seeds – some folks like a mix of textures.
    3. When milk mixture is warm, turn heat to low and add poppy seeds.
    4. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes.
    5. Add lemon juice of lemon half and 1/2 tablespoon butter.
    6. Stir and cook for 2 minutes more.
    7. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.

    Dough

    1. Cream 225g sugar, 8 tablespoons butter, and lemon or orange zest.
    2. Beat in 3 eggs and 60 ml milk.
    3. Mix together the 480 g flour and 3 ½ teaspoons baking powder.
    4. Refrigerate dough for up to three days.
    5. Preheat oven to 375°F.
    6. If you’re a bit lazy, like me, take a bit of dough with your hands, roll into ball and then flatten to create a disk roughly 1/4 inch thick. Otherwise, you can roll out the dough and use a drinking glass to cut circles.
    7. Lay the disks on a baking sheet (I use parchment paper) and then add a dollop of the filling. You can also use apricot jam filling, or whatever else you like inside cookies. 
    8. Fold three sides of the disks up to form a triangle shaped cookie, pressing the ends together to seal.
    9. If you’re super fancy, add an egg wash to the tops, which can also be used to help seal the sides. I skip this step, because it doesn’t particularly affect taste, which is all that matters.
    10. Bake for 15 minutes, or until the sides are a nice golden brown. You’ll want to eat these almost immediately. After seven hours, they will not be as tasty and you’ll be kicking yourself. Come on. 

    Adapted from Joan Nathan and Marcella Hazan

  • Podcasts

    What I’m Listening To (2018)

    Archives

    • The Impact
    • Something True
    • The Hilarious World of Depression
    • The Dinner Party Download
    • Pitch
    • Freakonomics Radio
    • High Resolution
    • Sound Show
    • The New Washington
    • The Memory Palace
    • Endless Thread
    • a++
    • Origins with James Andrew Miller
    • Scriptnotes
    • Under The Influence
    • The Pulse
    • Rocketship.fm
    • Conversations With Tyler
    • Rationally Speaking
    • Venture Stories
    • This Is Product Management
    • More or Less
    • User Defenders
    • In Our Time
    • Track Changes
    • Projectified
    • Flash Forward
    • Hurry Slowly
    • Curiosity
    • Slow Burn
    • Blue Planet II: The Podcast
    • Seriously…
    • Broken Record
    • State of the Art
    • Hi-Phi Nation
    • The James Altucher Show
    • Containers
    • Invisible City
    • Surprisingly Awesome
    • Uncivil
    • Burnt Toast
    • Hungry
    • No Such Thing as Fish
    • Why We Eat What We Eat
    • WSJ The Future of Everything
    • Here Be Monsters
    • Modern Love
    • Hardcore History
    • a16z
    • DecodeDC
    • Presidential
    • You Are Not So Smart
    • Recode Decode
    • Sincerely, X
    • Work in Progress
    • Note to Self
    • Revisionist History
    • BackStory
    • Acquired
    • Making Oprah *
    • Tim Ferriss Show
    • TWiT
    • MacBreak Weekly
    • Apple Phone Show
    • The Truth
    • TED Radio Hour
    • This American Life
    • TL;DR *
    • You Must Remember This
    • Criminal
    • Reveal
    • Serial
    • S Town
    • Side Hustle School
    • 2 Dope Queens
    • The Takeaway
    • Where Should We Begin?
    • Detective
    • Snap Judgment
    • The Moth
    • Slate’s Negotiation *
    • You Are Not So Smart *
    • The Dollop *
    • WTF With Mark Maron
    • Science Vs
    • How To Do Everything
    • Wait Wait Don’t Tell Me
    • Song Exploder
    • This Week in Startups
    • Ear Hustle
    • Undiscovered
    • The Outline World Dispatch
    • Benjamen Walker’s Theory of Everything
    • Love + Radio
    • The Heart
    • Crimetown
    • Here’s The Thing
    • The Sporkful
    • This Week in Google
    • Back to Work
    • Roderick on the Line
    • The Pipeline *
    • A Prairie Home Companion
    • Marketplace
    • Marketplace Morning Report
    • NPR News Summary
    • Old Radio Detective
    • Sam Spade
    • Phillip Marlowe
    • Richard Diamond *
    • The Lone Ranger Podcast
    • Old Time Radio Superman

  • How long can I freeze heavy cream?

    According to OurEverydayLife, “Heavy cream is good for three to four months frozen at 0 degrees Fahrenheit or less.”

    Note:

    Once heavy cream has defrosted, you will not be able to make whipped cream from it because jagged crystals can develop during the freezing process that may pierce fat globules. If you intend to make whipped cream from your heavy cream, sweeten and whip the cream before freezing.

    Portion whipped cream into individual mounds on a wax-paper lined cookie sheet, freeze, and then remove to store in a covered plastic container until ready for use. Frozen whipped cream will keep in the freezer for one to two months.

    via OurEverydayLife

    Posted for Google. 

     

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