Maredan's profile page
Recipes
Tied Fish
By maredan
Directions Melt the butter in a sauté pan
- 2 tablespoons butter
- 1 onion, finely diced
- White of 1 leek, finely chopped and rinsed
- 1 celery rib, finely diced
- 1 to 2 carrots, finely diced
- 1 bass, red snapper, or halibut (about 3 pounds/1.4 kg), cleaned
- 1/2 cup white wine
- Salt and pepper
- 20 small cooked shrimp (about 7 ounces/200 g), peeled and chopped
- A handful of chopped fresh thyme leaves
- 2 tablespoons vegetable oil
Mini Lasagna with sweet corn and marscapone
By maredan
Directions Arrange an oven rack in the center of the oven
- Butter, for ramekins
- 12 lasagna sheets
- 3 cups frozen corn kernels, thawed
- 1/2 cup whipping cream, at room temperature
- 3 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- Extra-virgin olive oil, for drizzling
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
Crispy Pizza Dough
By maredan
Directions 1. In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minu...
- 1 . 3/4 cup plus 2 tablespoons warm water
- 2 . 1 envelope active dry yeast
- 3 . 1 teaspoon sugar
- 4 . 2 cups all-purpose flour, plus more for dusting
- 5 . 1/2 teaspoon salt
- 6 . Extra-virgin olive oil
White Chocolate Berry Cake
By maredan
White Chocolate Icing 1
- White Chocolate Icing
- 2 * 2 cups (500 mL) unsalted butter at room temperature
- 16 * 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature
- 2 * 2 cups (500 mL) icing sugar, sifted
- 2 * 2 teaspoons (10 mL) vanilla extract
- 1/4 * 1/4 teaspoon (1 mL) salt
- White Chocolate Berry Wedding Cake
- 2/3 * 2/3 cup (175 mL) unsalted butter at room temperature
- 1 1/3 * 1 1/3 cups (325 mL) sugar
- 4 * 4 large eggs at room temperature
- 2 * 2 teaspoons (10 mL) vanilla extract
- 2 1/4 * 2 1/4 cups (560 mL) all-purpose flour
- 2 * 2 teaspoons (10 mL) baking powder
- 1/2 * 1/2 teaspoon (2 mL) salt
- 1 1/4 * 1 1/4 cups (310 mL) 2% milk at room temperature
- 8 * 8 ounces (240 g) white chocolate, chopped
- 3 * 3 cups (750 mL) mixed fresh berries
- Cake Decorating
- 1 * 1 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
- 1 * 1 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
- 1 * 1 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
- 1 * 1 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
- 3 * 3 cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
- 1 * 1 cake platter, at least 16-inches (40 cm) across
- * untreated wooden doweling
- 1 * 1 offset spatula
- * piping bags and tips
- * small fondant leaf cutters
- * green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
- * cake wheel or Lazy Suzan
- Royal Icing
- 1/2 * 1/2 cup (125 mL) warm water
- 4 1/2 * 4 1/2 cups (1125 mL) icing sugar, sifted
Vegetable Jumble
By maredan
Directions 1. Bring a large pot of water to the boil
- * Salt and pepper
- 8 * 8 baby carrots
- 4 * 4 ounces snow peas
- 4 * 4 ounces aparagus
- 6 * 6 radishes, halved
- 4 * 4 ounces yellow beans
- 4 * 4 ounces baby turnips
- 1 * 1 cup shelled peas
- 2 * 2 tablespoons butter
- * A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil…)
Rice the French Way
By maredan
Directions Heat the butter in a sauté pan and gently fry the onions until soft and slightly golden
- 1/4 cup butter
- 2 onions, sliced
- 2 cloves garlic, peeled and crushed
- 1 tablespoon chopped fresh thyme
- 1 pinch Salt and pepper
- 1 1/2 cups rice
Butternut Squash Tortellini
By maredan
Directions To make the tortellini, preheat the oven to 375 degrees F
- Squash Tortellini:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- Brown Butter Sauce:
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Chocolate Pistachio Hearts
By maredan
In medium saucepan combined butter and brown sugar
- 1 c butter
- 2/3 c brown sugar
- vanilla
- 1 beaten egg
- 2 1/4 c flour
- 1/4 c cocoa
- 3/4 c finely chopped pistachios
- 3/4 c semisweet chocolate
- 1 tbsp shortening
- 1/2 c ground pistachio nuts
Apple and Almond Cream Tart
By maredan
Tart Shell 1. Heat the oven to 400°F/200°C
- Tart Shell
- 1/2 * 1/2 cup butter
- 1/3 * 1/3 cup sugar
- 1/2 * 1/2 teaspoon vanilla
- 1 * 1 cup flour
- Cream Filling
- 1 * 1 egg
- 1/2 * 1/2 teaspoon vanilla
- 8 * 8 ounces cream cheese, softened
- 1/4 * 1/4 cup sugar
- Topping
- 3 * 3 apples, peeled and thinly sliced
- 1/4 * 1/4 cup sugar
- 1/2 * 1/2 teaspoon cinnamon
- 1/4 * 1/4 cup slivered almonds or chopped walnuts
Strawberry Sorbet
By maredan
Directions 1. Puree berries with sugar with a blender, food processor or immersion blender
- 6 * 6 cups fresh ripe strawberries, hulled
- 1 * 1 cup sugar
- 1 * 1 lemon, juiced
- * Pinch of salt
- 1/2 * 1/2 teaspoon your favourite hot sauce