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Recipes
Chocolate Crinkles
By maredan
Directions Chocolate Crinkles 1
- Chocolate Crinkles
- * 1/2 cup unsalted butter
- * 10 ounces bittersweet or semisweet chocolate, chopped
- * 4 egg, room temperature
- * 1 1/2 cups sugar
- * 2 teaspoons vanilla extract
- * 1 teaspoon instant espresso powder
- * or coffee extract
- * 1/2 cup all purpose flour
- * 1/2 teaspoon baking powder
- * 1/4 teaspoon salt
- * 6 ounces white chocolate, chopped
- * 2/3 cup icing sugar
Grilled Corn on the Cob
By maredan
Cilantro pesto * 1/2 cup cilantro leaves, large stems removed * 2 tablespoons freshly squeezed lime jui...
- 8 * 8 ears of unhusked corn
Whole Wheat Spaghetti with Vegetables
By maredan
Directions 1. In a saucepan over medium heat, soften the onion in 15 ml (1 tablespoon) oil
- 1 * 1 onion, chopped
- 3 * 3 tablespoons olive oil
- 3 * 3 cups diced butternut squash
- 1 * 1 cup chicken broth
- 3/4 * 3/4 cup whole wheat spaghetti
- 1 * 1 clove garlic, chopped
- 24 * 24 cherry tomatoes, cut in half
- 2 * 2 cups baby arugula
- 3/4 * 3/4 cup grated sharp cheddar
- 1/2 * 1/2 cup sliced almonds, toasted
- * salt and pepper
Paella
By maredan
1. In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and ...
- 3 * 3 tablespoons (45 mL) olive oil
- 2 * 2 cups (500 mL) chopped leeks, washed
- 3/4 * 3/4 cup (175 mL) diced celery
- 3/4 * 3/4 cup (175 mL) diced carrot
- 2 * 2 tablespoons chopped fresh oregano or marjoram
- 2 * 2 cups (500 mL) Arborio or Carnaroli rice
- 8 * 8 cups (2L) chicken stock or water
- 3-4 * 3-4 threads saffron
- 1 1/2 * 1 1/2 cups (375 mL) fresh corn, taken off the cob
- 1 * 1 cup (250 mL) diced red, orange or green (or mixed) bell pepper
- 1 * 1 cup (250 mL) diced zucchini
- 1 * 1 cup (250 mL) diced tomato
- 1 * 1 tablespoon (15 mL) finely grated lemon zest
- 2 * 2 pounds (900 g) pasta clams, washed
- 2 * 2 pounds (900 g) mussels, washed with beards removed
- 1 * 1 pound (450 g) diced white fish, such perch or pickerel, or other fish, such as salmon
- 1 * 1 pound (450 g) peeled shrimp
- 3 * 3 tablespoons (45 mL) lemon juice
- 2 * 2 tablespoons (30 mL) chopped fresh dill
- * salt and pepper
Eggnog Triffle
By maredan
Directions For the Cherries 1
- For the Cherries
- * 4 cups frozen sweet cherries
- * 1 cup sugar
- * 2 sticks cinnamon
- * 2 tablespoons cornstarch
- * 3 tablespoons water
- For the Filling
- * 5 egg yolks
- * 1/2 cup sugar
- * 1/4 cup rum
- * 1 1/2 tablespoons lemon juice
- * 1 1/2 teaspoons nutmeg
- * 1 cup whipping cream
- * 1 tablespoon vanilla extract
- * 16 ounces mascarpone cheese
- For the Whipped Cream
- * 1 cup whipping cream
- * 2 teaspoons sugar
- * 1 tablespoon vanilla
- * 2 tablespoons brandy
- For the Soaking Liquid
- * 3/4 cup sugar
- * 3/4 cup water
- * 1/4 cup rum
- * 1 tablespoon vanilla
- * 1 package ladyfinger biscuits
Strawberry Meringue Tarts
By maredan
Directions For the Crust: For crust, blend flour, sugar and salt in a mixer fitted with a paddle attachment
- For the Crust:
- 1-1/4 cup pastry flour, sifted
- 1-1/2 tbsp sugar
- 1/4 tablespoon salt
- 6 tablespoons unsalted butter, cut into pieces and chilled
- 1 egg yolk
- 1/2 teaspoon white vinegar
- 2-3 tbsp cold water
- For the Filling:
- 3 cups quartered strawberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup plus 2 tbsp water
- 3 tablespoons cornstarch
- For the Meringue:
- 5 large egg whites
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1 teaspoon cornstarch
Nectarine Golden Cake
By maredan
Preheat oven to 350°F with rack in middle
- 1 * 1 cup all-purpose flour
- 2 * 2 teaspoons baking powder
- * Rounded 1/4 teaspoon salt
- 1 * 1 stick unsalted butter, softened
- 3/4 * 3/4 cup plus 1/2 tablespoon sugar, divided
- 2 * 2 large eggs
- 1 * 1 teaspoon pure vanilla extract
- 1/8 * 1/8 teaspoon pure almond extract
- 2 * 2 nectarines, pitted and cut into 1/2-inch-thick wedges
- 1/2 * 1/2 teaspoon grated nutmeg
Flavoured Butters
By maredan
Directions Assembly 1
- Cheddar and Bacon Butter
- 1 * 1 pound salted butter, softened
- 6 * 6 slices crisp-cooked bacon, finely chopped
- 1/3 * 1/3 cup finely chopped fresh chives
- 1 * 1 cup grated sharp cheddar
- * hot pepper sauce, to taste
- Ginger and Lime Butter
- 1 * 1 pound salted butter, softened
- 1 * 1 tablespoon grated fresh ginger
- * Grated zest and juice of 1 lime
- Sun-Dried Tomato and Basil Butter
- 1 * 1 pound salted butter, softened
- 1/3 * 1/3 oil-packed sun-dried tomatoes, drained and finely chopped
- 1 * 1 cup finely chopped fresh basil
Buttery Roasted Chicken
By maredan
Chicken 1. Heat the oven to 400°F/200°C
- Chicken
- 1 * 1 chicken, about 3 pounds/1.2 kg
- * sprig of rosemary
- * sprig of thyme
- * sprig of tarragon
- 1 * 1 pinch Salt and pepper
- 1/4 * 1/4 cup butter
- Vegetables
- 6 * 6 small potatoes, peeled and cut into grins
- 4 * 4 carrots, cut in half, then halved lengthwise
- 3 * 3 leeks, trimmed and cut into logs
- 2 * 2 handfuls of cherry tomatoes
- 3 * 3 tablespoons olive oil
- * Coarse sea salt and pepper
- 2 * 2 tablespoons butter
- 2 * 2 bay leaves
- * branch of rosemary, cut in three
Potato Prosciutto Kebabs
By maredan
Green Goddess Dipping Sauce 1
- Green Goddess Dipping Sauce
- 1 * 1 cup mayonnaise
- 1/2 * 1/2 cup buttermilk
- 2/3 * 2/3 cup chopped flat leaf parsley
- 1/2 * 1/2 cup chopped green onion
- 1/2 * 1/2 cup fresh basil leaves, loosely packed
- 1/2 * 1/2 cup fresh mint leaves, loosely packed
- 1 * 1 tablespoon Dijon mustard
- 3 * 3 tablespoons olive oil
- * salt and pepper
- Kebabs
- 2 * 2 pounds red mini potatoes (about 24 potatoes)
- 1 * 1 cup diced red onion, cut into 1 1/2 -inch pieces
- 8 * 8 slices Prosciutto, sliced in half lengthwise
- * olive oil, for brushing
- * salt and pepper