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Recipes
Chocolate Glaze
By maredan
Directions Heat cream in a small saucepan over medium heat
- 2/3 cup(s) heavy cream
- 4 ounce(s) bittersweet chocolate, finely chopped
- 1 tablespoon(s) corn syrup
Caramelized Onion, Sausage and Basil Pizza
By maredan
Directions Put an oven rack in the center of the oven
- * Cornmeal, for dusting
- 3 * 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 * 1 tablespoon unsalted butter, at room temperature
- 2 * 2 onions (about 1 1/2 pounds), thinly sliced
- 1/4 * 1/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 pound spicy turkey or pork sausage, casings removed, crumbled
- * All-purpose flour, for dusting
- 1 * 1 (13 to 16-ounce) ball pizza dough
- 3/4 * 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
- 1/4 * 1/4 cup chopped fresh basil leaves
Blueberry Muffins with Crumb Topping
By maredan
1. Preheat the oven to 375°
- CRUMB TOPPING
- 1 . 1 cup all-purpose flour
- 2 . 3 tablespoons light brown sugar
- 3 . 2 tablespoons granulated sugar
- 4 . 1 teaspoon baking powder
- 5 . Pinch of salt
- 6 . 6 tablespoons unsalted butter, melted
- MUFFINS
- 1 . 1 3/4 cups all-purpose flour
- 2 . 2 1/4 teaspoons baking powder
- 3 . 1/2 teaspoon salt
- 4 . 1 cup granulated sugar
- 5 . 2 large eggs
- 6 . 1/2 cup canola oil
- 7 . 3/4 cup whole milk
- 8 . 1 teaspoon pure vanilla extract
- 9 . 1 1/2 cups blueberries
Strawberry Lemon Mojitos
By maredan
1. In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves
- 1 . 8 lemon wedges
- 2 . 4 strawberries, plus 2 halved strawberries, for garnish
- 3 . 24 mint leaves, plus 4 mint sprigs, for garnish (optional)
- 4 . Ice cubes plus crushed ice
- 5 . 8 ounces gold or aged rum
- 6 . 3 ounces fresh lemon juice
- 7 . 2 ounces prepared sugarcane syrup or agave nectar
Fresh Lemon Mousse
By maredan
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice,...
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
Sweet and Salty Trail Mix
By maredan
1. Preheat oven to 375ºF and line a baking tray with parchment paper
- 1 * 1 cup whole almonds
- 1 * 1 cup unsalted peanuts
- 1/2 * 1/2 cup shelled unsalted pumpkin seeds
- 1/4 * 1/4 cup unsalted sunflower seeds
- 3 * 3 tablespoons maple syrup
- 1 * 1 teaspoon celery salt
- 0.050 * 0.050 teaspoon coarse sea salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/2 * 1/2 cup raisins
- 1/2 * 1/2 cup dried cranberries
Beet Salad
By maredan
Directions 1. In a large saucepan of boiling water, cook the beets until tender
- 6 * 6 large beets, unpeeled
- 1/4 * 1/4 cup chopped fresh chives
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon creamed horseradish (or to taste)
- 1 * 1 clove garlic, finely chopped
- * Salt and pepper
Chocolate Thumprint Cookies
By maredan
Directions To prepare the cookies: Preheat oven to 350 degrees
- Cookies
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened Dutch-process cocoa powder
- 1 tablespoon(s) unsweetened Dutch-process cocoa powder
- 2 teaspoon(s) coarse salt
- 2 stick(s) unsalted butter, softened
- 1 1/3 cup(s) sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoon(s) heavy cream
- 2 teaspoon(s) pure vanilla extract
- Chocolate and Vanilla-Bean Ganache (recipe follows)
- Chocolate and Vanilla-Bean Ganache
- 1/3 cup(s) honey
- 1/3 cup(s) heavy cream
- 1/2 vanilla bean, split and scraped, pod reserved
- 4 ounce(s) (preferably 61% cacao) bittersweet chocolate, finely chopped
- 1 ounce(s) (2 tablespoons) unsalted butter, cut into pieces and softened
Spicy Linguine wit h Clams and Mussels
By maredan
Directions Pasta: Bring a large pot of salted water to a boil over high heat
- Sauce:
- Ingredients
- 1 * 1 pound linguine pasta
- 2 * 2 tablespoons unsalted butter, at room temperature
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- * Kosher salt and freshly ground black pepper
- 3 * 3 tablespoons olive oil
- 2 * 2 large or 4 small shallots, sliced
- * Kosher salt, for seasoning, plus 2 teaspoons
- * Freshly ground black pepper, for seasoning, plus 1 teaspoon
- 3 * 3 cloves garlic, minced
- 1 * 1 cup white wine (recommended: Pinot Grigio)
- 1 * 1 cup vegetable broth
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 12 * 12 littleneck clams, cleaned
- 12 * 12 mussels, cleaned
Mrs. Eggplant
By maredan
Directions Dip 1. In a food processor, process the yogurt and cheese into a smooth paste
- Dip
- 1 * 1 cup plain yogurt (minium 4% MF)
- 1-1/2 * 1-1/2 cups grated cheese
- 1/4 * 1/4 cup minced chives
- * salt and pepper
- Raw Vegetables
- 6 * 6 carrots
- 6 * 6 celery sticks
- 1 * 1 English cucumber
- 16 * 16 cherry tomatoes
- 1 * 1 red bell pepper, cut into strips
- Mrs. Eggplant
- 1 * 1 large eggplant
- 1 * 1 large bunch of red grapes
- 3 * 3 green cauliflower florets
- 2 * 2 cherry tomatoes with green, star-shaped cap intact, stems removed
- 1 * 1 strip red bell pepper