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Recipes
Club Sandwich Roll
By maredan
Dough 1. For dough, mix water, yeast, honey or sugar and cornmeal and let sit for 5 minutes
- Dough
- 2 * 2 cups warm water (just barely above body temperature)
- 1 * 1 tablespoon instant yeast
- 1 * 1 tablespoon honey or sugar
- 2 * 2 tablespoons cornmeal
- 4 * 4 cups all-purpose flour
- 2 * 2 teaspoons salt
- 1/3 * 1/3 cup olive oil
- Filling
- 8 * 8 strips bacon, cooked
- 3 * 3 cups shredded honey mustard glazed chicken
- 2 * 2 cups grated cheddar cheese
- 1/3 * 1/3 cup chopped sundried tomato
Garlic Mashed Potatoes and Green Beans
By maredan
Directions Braised Short Ribs 1
- Braised Short Ribs
- 3 * 3 large onions, roughly chopped
- 3 - 4 * 3 - 4 stalks celery, roughly chopped
- 4 * 4 large carrots, peeled, trimmed and chopped in 2 inch chunks
- 3 * 3 heads garlic cut in half
- 2 * 2 sprigs fresh rosemary
- 2 * 2 sprigs fresh thyme
- 1 * 1 star anise
- 1 * 1 cinnamon stick
- 2 * 2 tablespoons canola oil
- 6 * 6 beef short ribs
- 1 * 1 cup flour
- 3 * 3 large beets, peeled and quartered
- 2 * 2x750 millilitre bottles red table wine
- 2 * 2 tablespoons cocoa powder
- 1 * 1 cup brown sugar
- * Handful peppercorns
- * A generous pinch coarse salt
- * Black pepper, freshly ground
- Garlic Mashed Potatoes
- 1 * 1 head garlic
- 1 * 1 tablespoon good, fruity olive oil
- * Several pinches of coarse salt
- * Fresh ground black pepper
- * A sprig or 2 of fresh herbs (rosemary or thyme)
- 6 * 6 large Yukon Gold potatoes, scrubbed but not peeled, and
- 1/3 - 1/2 * 1/3 - 1/2 cup butter
- 1 * 1 cup cream
- Green Beans
- 5 * 5 handfuls of small green beans (petits haricots verts)
- * Water
- * Salt
- 1 * 1 large shallot, julienned
- 2 * 2 tablespoons butter
- Oil-Poached Cherry Tomatoes on the Vine
- 4 * 4 vine stems of cherry tomatoes
- 1- 2 * 1- 2 cups good olive oil – needs to barely cover tomatoes in
- * A pinch coarse salt
- 2 * 2 sprigs of fresh herbs
- * ½ head garlic, sliced in half
Roasted Parsnips
By maredan
Directions Preheat oven to 350 F
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1 1/2 pounds parsnips
- 1 tablespoon olive oil
- 2 tablespoons nut oil such as walnut or almond
- 1 teaspoon salt
Vegetable Tempura
By maredan
Directions Vegetables 1
- Vegetables
- 8 * 8 cauliflower floretscauliflower florets
- 8 * 8 strips yellow bell pepperstrips yellow bell pepper
- 24 * 24 snow pea pods, trimmedsnow pea pods, trimmed
- 8 * 8 sweet potato sticks, about 1/4 inch thick and 3 inches longsweet potato sticks, about 1/4 inch thick and 3 inches long
- 32 * 32 8-inch wood or bamboo skewers32 8-inch wood or bamboo skewers
- Batter
- 1/4 * 1/4 cup cornstarchcornstarch
- 1 * 1 cup all-purpose flourall-purpose flour
- 1/2 * 1/2 teaspoon baking powderbaking powder
- 1-1/2 * 1-1/2 teaspoons salt1-1/2 teaspoons salt
- 1 * 1 cup ice waterice water
- 4 * 4 egg whitesegg whites
Foccacia
By maredan
Directions 1. 1. TO MAKE THE DOUGH: In the bowl of a standing mixer, whisk 6 cups of flour with the salt and ...
- 1 . About 6 cups bread flour
- 2 . 1 1/2 teaspoons salt
- 3 . 1 teaspoon active dry yeast
- 4 . 3 cups warm water
- FOR FOCACCIA
- 1 . Extra-virgin olive oil
- 2 . Coarse salt
- 3 . Water
- 4 . Fresh rosemary leaves
Lentils
By maredan
Directions Lentils 1
- Lentils
- 1 * 1 cup French green lentils (du Puy lentils)
- 1 * 1 shallot
- 1 * 1 bay leaf
- 1 * 1 thyme sprig
- * Salt and pepper
Walnut Cookies
By maredan
Directions To make the cookies: Whisk flour, salt, cinnamon, and ginger in a medium bowl
- Walnut Cookies
- 2 1/2 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground ginger
- 6 ounce(s) (1 1/2 sticks) unsalted butter, softened
- 3 ounce(s) cream cheese, softened
- 1/2 cup(s) granulated sugar
- 1/2 cup(s) packed light-brown sugar
- 1 large egg yolk
- 1 tablespoon(s) walnut liqueur, such as Nocello
- Confectioners’ sugar, for mold
- Chocolate-Walnut Filling (recipe follows)
- Chocolate-Walnut Filling
- 3 ounce(s) (6 tablespoons) unsalted butter, softened
- 1 cup(s) confectioners' sugar
- 1 1/2 ounce(s) (1/2 cup) walnuts, toasted and finely chopped
- Pinch of salt
- 5 ounce(s) semisweet chocolate, melted and slightly cooled
Lemon Asparagus Risotto
By maredan
Directions Asparagus Cut off the asparagus tops and reserve
- Asparagus
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- Salt and pepper
- Risotto
- 1 litre chicken stock
- 3 tablespoons butter
- 1 little onion, minced
- 1 shallot, minced (optional)
- 1 cup risotto
- 1/2 cup dry white wine
- Zest of one lemon
- 1/3 cup grated Parmesan cheese
Potato Omelette
By maredan
1. Fry the bacon in a small frying pan until crisp and remove to paper towel to drain
- 8 * 8 strips strips bacon, cut into paperclip-sized pieces
- 2 * 2 tablespoons butter
- 1 * 1 onion, chopped
- 1 * 1 clove garlic clove, chopped
- * Dash of balsamic vinegar
- 1 * 1 tablespoon oil or duck or pork fat, more if needed
- 3 * 3 medium waxy potatoes, peeled and diced
- 5 * 5 eggs
- * Salt and pepper
Fruit Cake
By maredan
1. Preheat oven to 350 °F and grease a 9-x-13-inch pan
- 3/4 * 3/4 cup unsalted butter, at room temperature
- 1 * 1 cup sugar
- 1/4 * 1/4 cup sour cream
- 4 * 4 large eggs, at room temperature
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 teaspoon almond extract
- 1 * 1 cup all-purpose flour
- 1/3 * 1/3 cup ground almonds
- 2 * 2 tablespoons finely grated lemon zest
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/4 * 1/4 teaspoon salt
- 2 * 2 cups mixed fruit, such as apricot halves, peach slices, plum halves and/or mixed berries
- * granulated sugar and cinnamon for sprinkling