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Recipes
Quick Raspberry Jam
By taniaf
In a large pan, combine 4 cups raspberries, sugar, lemon juice, and a pinch of salt
- 4 cups fresh raspberries (1 lb)
- 1 cup sugar
- 1 tbsp lemon juice
- salt
Prosciutto and Mozzarella Panini
By taniaf
Whisk together olive oil, vinegar, oregano, garlic salt and pepper in a small bowl
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp garlic, minced
- salt and pepper
- 8 slices ciabatta.
- 4 oz sliced mozzarella cheese
- 4 oz sliced prosciutto
Whipped cream
By taniaf
Whisk heavy cream until soft peaks form
- 2 cups heavy cream
- 1/4 cup powdered sugar
- splash vanilla
Herb Crusted Shrimp
By taniaf
Mix panko, olive oil, lemon juice, and handful of parsley, basil and chives together in a bowl
- 1 cup panko
- 1/4 cup olive oil
- 1 lemon, juiced
- parsley
- basil
- chives
- salt and pepper
- 1 lb peeled shrimp
Bourbon truffles
By taniaf
In a medium pan, bring cream to a boil
- 1 cup heavy cream
- 1 1/2 cups chocolate chips
- 2 tbsp bourbon
- 1 cup chopped pecans
Boston Cream Pie Cupcakes
By taniaf
fill with pastry cream, top with ganache
- 1 stick butter, cut into pieces, room temp
- 1.5 cups flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
Chicken paillards with lemon-butter sauce
By taniaf
Season 4 chicken paillards with salt and pepper
- 4 chicken paillards
- salt and pepper
- 1 tbsp olive oil
- 4 tbsp butter
- 1/4 cup minced shallot
- lemon juice from 2 lemons
- 3/4 cup chicken stock
Classic vanilla pudding
By taniaf
Place a fine sieve over a medium heatproof bowl and set aside
- variations:
- 1/2 c sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 1.5 c milk
- 1/2 c heavy cream
- 2 egg yolks
- 2 tbsp butter
- 1 tsp vanilla
- 3 tbsp instant espresso powder
- or
- 1/2 c dark brown sugar
- or
- 1/4 c cocoa powder
- or
- 2 tsp lemon zest and 2 tbsp lemon juice
Potato Chip tortilla
By taniaf
Preheat oven to 350. Heat 2 tbsp oil in a medium ovenproof skillet
- 3 tbsp olive oil
- 1 onion, thinly sliced
- salt and pepper
- 12 eggs
- 8.5 oz thick cut potato chips.
Nectarine and hazelnut galette
By taniaf
Preheat oven to 400. In a food processor, pulse hazelnuts, sugar, and flour until finely ground
- 1/2 c hazelnuts, toasted, skinned
- 1/4 c sugar
- 2 tbsp flour
- 3 tbsp unsalted butter, room temp
- 1 egg, beaten
- 1/2 tsp vanilla
- 1 sheet puff pastry, thawed
- 2 lbs nectarines, cut into 1/4 inch slices
- 1/4 c apricot preserves, warmed and strained