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Recipes
Pork Chops with Olives and Lemon
By maredan
Directions 1. Season the chops with salt and pepper
- 2 * 2 pork chops, on the bone
- * Salt and pepper
- * pinch of sugar
- 2 * 2 tablespoons olive oil
- 3/4 * 3/4 cup white wine
- 1 * 1 Skin of 1 preserved lemon, chopped
- 1/2 * 1/2 cup green olives, with pits
- * handful chopped fresh rosemary or thyme
Shrimp in Mayo
By maredan
A simple appetizer from Laura Calder made with homemade mayonnaise perked up with grainy mustard
- 1 egg yolk, at room temperature
- 1 pinch of salt
- 2 teaspoons grainy Dijon mustard
- 1 cup grape-seed oil (or vegetable, canola, or peanut)
- Lemon juice, to taste
- pinch of white pepper
- 1 tablespoon olive oil, for frying
- 24 shrimp, peeled, but with tail intact.
- 1 splash tarragon vinegar
Three Bean Salad
By maredan
1. Blanch green beans in boiling salted water until just tender (about 5 minutes) then drain and shock in ice wate...
- 1/2 * 1/2 pound fresh green beans, stems trimmed
- 1/2 * 1/2 pound fresh yellow wax beans
- 1 * 1 can romano beans, drained and rinsed (or 1 lb fresh romano beans, in their shell)
- 1 * 1 sweet onion (such as Vidalia), thinly sliced
- 1/2 * 1/2 cup thinly sliced celery (or 2 tsp chopped fresh lovage)
- 1/4 * 1/4 cup raspberry vinegar
- 1 * 1 tablespoon finely chopped fresh lemon thyme
- 2 * 2 tablespoons olive oil
- * salt and pepper
Blueberry Hill Cupcakes
By maredan
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners
- Cupcakes
- 3 1/4 * 3 1/4 cups all purpose flour
- 1 1/4 * 1 1/4 cups sugar
- 1 * 1 tablespoon baking powder
- 1/2 * 1/2 teaspoon coarse kosher salt
- 1/4 * 1/4 teaspoon baking soda
- 6 * 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 * 1/4 cup canola oil
- 2 * 2 large eggs
- 1 * 1 cup buttermilk or low-fat yogurt
- 1 * 1 cup whole milk
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon grated lemon peel
- 1 1/4 * 1 1/4 cups fresh blueberries, frozen for 4 hours
- Frosting
- 2 1/4 * 2 1/4 cups powdered sugar
- 10 * 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/2 * 1/2 cup plus 2 tablespoons maple sugar
- 1/2 * 1/2 teaspoon coarse kosher salt
- 1 1/4 * 1 1/4 teaspoons vanilla extract
- 4 * 4 teaspoons (or more) whole milk
- 1 * 1 cup chilled fresh blueberries
- * Fresh mint sprigs (optional)
Tiramisu
By maredan
Combine sugar and 3 to 4 tablespoons water in a small saucepan over low heat
- 1/2 * 1/2 cup sugar
- 3 * 3 large egg yolks
- 2 * 2 cups brewed espresso coffee, cooled
- 13 * 13 ounces mascarpone cheese at room temperature
- 1/2 * 1/2 cup chilled heavy cream
- 3 * 3 tablespoons coffee liqueur
- 24 * 24 crisp Italian ladyfingers
- 2 * 2 tablespoons unsweetened cocoa powder
- 1 * 1 tablespoon finely ground espresso coffee beans
Roasted Pepper and Eggplant Salad
By maredan
1. Preheat grill to medium-high heat (or preheat oven to 400 F)
- 1 * 1 medium eggplant, sliced lengthwise into 1/2-inch slices
- 2 * 2 red bell peppers, cut into quarters, stem and seeds removed
- * zest and juice of 1 orange
- 1 * 1 clove garlic, minced
- 2 * 2 teaspoons finely grated fresh ginger
- 1 * 1 tablespoon toasted sesame seeds
- 3 * 3 tablespoons olive oil
- * salt and pepper
- 2 * 2 tablespoons chopped flat-leaf parsley
Liquor Spiked Espresso with Whipped Cream
By maredan
Instructions In a bowl, whip cream and sugar to soft peaks
- * ¾ cup, plus 2 tablespoons heavy cream
- 2 * 2 teaspoons confectioners' sugar
- 1 * 1½ ounces good quality bittersweet chocolate, roughly chopped
- 12 * 12 ounces strong hot espresso
- 1 * 1½ ounces Frangelico or Kahlúa
Dairy Egg and Nut Free Chocolate Cake
By maredan
Directions For the Egg Substitute 1
- For the Egg Substitute
- 750 * 750 millilitres (3 cup) water
- 75 * 75 millilitres (1/3 cup) flax seeds
- For the Cake
- 430 * 430 millilitres (1 3/4 cups) unbleached all-purpose flour, sifted
- 10 * 10 millilitres (2 teaspoons) baking powder
- 1 * 1 millilitre (1/4 teaspoon) salt
- 310 * 310 millilitres (1 1/4 cups) sugar
- 180 * 180 millilitres (3/4 cup) cocoa powder, sifted
- 125 * 125 millilitres (1/2 cup) vegetable oil
- 5 * 5 millilitres (1 teaspoon) cider vinegar or white wine vinegar
- 125 * 125 millilitres (1/2 cup) egg substitute
- 250 * 250 millilitres (1 cup) soy beverage
- 5 * 5 millilitres (1 teaspoon) vanilla extract
- For the Ganache
- 335 * 335 grams (12 oz) semi-sweet chocolate, chopped
- 180 * 180 millilitres (3/4 cup) chocolate or plain soy beverage
- 60 * 60 millilitres (1/4 cup) corn syrup
Marinated Flank Steak
By maredan
Directions Red Onion Vinaigrette For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food pro...
- Red Onion Vinaigrette
- 1/3 cup (75 mL) chopped red onion
- 3 tablespoons (75 mL) chopped red onion
- 3 tablespoons (45 mL) red wine vinegar
- 2 teaspoons (10 mL) honey
- 1 teaspoon (5 mL) Dijon mustard
- 1 teaspoon (5 mL) finely chopped fresh tarragon
- 3/4 cup (175 mL) canola or grapeseed oil
- salt and pepper
- Salad
- 6 fresh apricots, cut in half and pitted
- 6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce
- 1/2 cup (125 mL) lightly toasted walnut pieces
- 1/3 cup (75 mL) crumbled Feta cheese
- Marinated Flank Steak
- 1 cup (250 mL) red wine vinegar
- 1/4 cup (125 mL) soy sauce
- 2 tablespoons (30 mL) Dijon mustard
- 6 cloves garlic, sliced
- 1 onion, sliced
- 3 sprigs fresh rosemary
- 2 tablespoons (30 mL) olive oil
- 2 pounds beef flank steak
- coarse salt and cracked black pepper
Garlic Paprika Shrimp
By maredan
Directions In a skillet over medium heat, soften the garlic with the spices in the oil
- 4 cloves cloves garlic, finely chopped
- 2 teaspoons sweet paprika
- 1/4 teaspoon hot pepper flakes
- 2 tablespoons olive oil
- 1 pound peeled shrimp with or without tails
- 1/4 cup dry white port or sherry
- 1 tablespoon lemon juice
- 1/4 cup chopped flat-leaf parsley
- 1 baguette, thinly sliced
- 1 pinch Salt and pepper