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Recipes
Chocolate Cream Puffs
By maredan
Instructions For Pastry Cream: In a large bowl, whisk together egg yolks, sugar, cornstarch and salt until thick a...
- Pastry Cream
- 2 * 2 large egg yolks
- 3 * 3 tablespoons sugar
- 1 * 1½ tablespoons cornstarch, sifted
- * Pinch of salt
- 1 * 1 cup whole milk
- 3 * 3½ ounces bittersweet chocolate, melted
- 1 * 1¼ tablespoons unsalted butter, cut into small pieces, at room temperature
- Puffs
- 1 * 1½ cups unbleached all-purpose flour
- * ⅔ cup plus 2 tablespoons cocoa powder
- * ½ cup granulated sugar
- 3 * 3 large eggs
- 1 * 1 large egg yolk
- * ⅔ cup milk
- 3 * 3 tablespoons unsalted butter, melted
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon salt
- 3 * About 3 quarts vegetable oil
- * ½ cup confectioners' sugar
Couscous Date Cake
By maredan
Directions For the Cake 1
- For the Cake
- 375 * 375 millilitres (1 1/2 cups) water
- 375 * 375 millilitres (1 1/2 cups) pitted and coarsely chopped Medjool dates (about 16 dates)
- 60 * 60 millilitres (1/4 cup) melted unsalted butter, lukewarm
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) baking soda
- 250 * 250 millilitres (1 cup) unbleached all-purpose flour, sifted
- 125 * 125 millilitres (1/2 cup) uncooked medium couscous
- 7 1/2 * 7 1/2 millilitres (1 1/2 teaspoons) baking powder
- 125 * 125 millilitres (1/2 cup) sugar
- 4 * 4 eggs
- For the Icing
- 250 * 250 millilitres (1 cup) icing sugar
- 25 * 25 millilitres (5 teaspoons) milk
Barley & Spinach Salad
By maredan
Best served warm, this salad features barley, spinach, mushrooms, shallots and basil
- 1 cup pearl barley (7 1/2-ounces)
- 3 cups chicken stock
- 4 thyme sprigs
- 2 garlic cloves, minced
- Salt
- 2 tablespoons extra-virgin olive oil
- 10 ounces cremini mushrooms, quartered (4-cups)
- Freshly ground pepper
- 2 shallots, thinly sliced
- 7 ounces baby spinach (8-cups)
- 1/4 cup basil leaves, torn
- 3 tablespoons mint, chopped
- 1/4 cup sherry vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons light brown sugar
- 1 cup grape tomatoes, halved
- 7 ounces firm tofu, drained and crumbled
Olive Oil Cake
By maredan
Directions Michael Smith's Olive Oil Cake Preheat your oven to 350°F
- 4 eggs
- 2 cups sugar
- 1 1/2 cups milk
- 1 cup olive oil
- 1 teaspoon vanilla
- 2 tablespoons finely chopped rosemary
- 2 cups flour
- 1/2 cup fine cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Basil Whipped Cream
- 1 bunch fresh basil
- 3 tablespoons sugar
- 1 cup 35% whipping cream
Squash and Ricotta Salad
By maredan
Directions 1. In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove t...
- 1/4 * 1/4 cup (50 mL) diced pancetta or bacon
- 1/4 * 1/4 cup (50 mL) diced onion or shallot
- 1 1/2 * 1 1/2 cups (375 mL) small dice butternut squash
- 1 * 1 clove garlic, minced
- 2 * 2 teaspoons (10 mL) finely chopped fresh sage
- 1/4 * 1/4 cup (50 mL) white wine
- 2 * 2 tablespoons white wine vinegar
- 1/2 * 1/2 cup (125 mL) water
- 4 * 4 cups washed spinach leaves
- 2/3 * 2/3 cup (150 mL) ricotta cheese
- * olive oil, for drizzling
- * salt and pepper
Salsa Verde
By maredan
Directions Cook the tomatillos, onions, jalapeno and garlic in boiling salted water over medium heat for 10 minute...
- 10 to 12 green (unripe) tomatillos
- 4 green onions, cut into lengths
- 1 jalapeno, seeded
- 1 garlic clove, peeled
- 1/2 cup cilantro
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/4 cup ground cumin
Anchovy Toasts
By maredan
Directions Preheat the oven 450°F/230°C
- 1/2 cup butter, softened
- Anchovies, rinsed, drained and chopped (as suits your taste)
- 18 thin rounds sliced from a baguette
Berry Brioche Bread Pudding
By maredan
1. Preheat the oven to 350°
- 1 . Unsalted butter, for greasing the dish
- 2 . 1/4 cup turbinado sugar
- 3 . 2 cups heavy cream
- 4 . 2 cups whole milk
- 5 . 2/3 cup plus 1/4 cup granulated sugar
- 6 . 1 teaspoon kosher salt
- 7 . 4 large eggs
- 8 . 4 large egg yolks
- 9 . 1 1/2 teaspoons pure vanilla extract
- 10 . 2 cups blueberries and raspberries, plus more for serving
- 11 . One 1-pound loaf of brioche, cut into 1/2-inch dice
- 12 . Whipped cream, for serving
Warm Potato Salad
By maredan
Directions 1. Wash and place fingerling potatoes into a pot of water
- 1 1/2 * 1 1/2 pounds fingerling potatoesfingerling potatoes
- 4 * 4 eggs, hardboiled and halved4 eggs, hardboiled and halved
- 2 * 2 tinned anchovies, minced2 tinned anchovies, minced
- 1 1/2 * 1 1/2 tablespoons grainy Dijon mustardgrainy Dijon mustard
- 1 * 1 garlic clove, minced1 garlic clove, minced
- 1/4 * 1/4 cup white wine vinegarwhite wine vinegar
- 1/2 * 1/2 cup canola oilcanola oil
- * Handful of baby green beansHandful of baby green beans
- 1/4 * 1/4 cup waterwater
- * Pinch of coarse salt and grinding of crack black pepperPinch of coarse salt and grinding of crack black pepper
Grilled Margherita and Olive-Fontina Pizza
By maredan
MAKE THE DOUGH: In a very large bowl, stir the honey into the water until dissolved
- DOUGH
- 2 tablespoons honey
- 3 cups warm water
- 2 packages dry active yeast
- 7 cups all-purpose flour, plus more for dusting
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 3 tablespoons kosher salt
- OLIVE-FONTINA TOPPING
- 1/2 cup pine nuts
- 1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
- 1/2 cup pitted black Moroccan olives, chopped
- MARGHERITA TOPPING
- 2 cups tomato sauce
- 1/2 pound mozzarella, coarsely shredded (2 cups)
- 1/2 cup torn basil leaves
- Maldon salt, for sprinkling (see Note)