Maredan's profile page
Recipes
Warm Salad of Mushrooms and Speck
By maredan
Directions 1. Trim and clean your mushrooms
- * A nub of butter
- 2 * 2 tablespoons good olive oil
- 1 * About 1 kilo of mushrooms (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons…) (2 pounds)
- 2 * 2 small ladlefuls of chicken stock
- 3/4 * 3/4 cup mixed olives (both green and black)
- 10 * 10 slices Speck bacon* (see note)
- * ½ bunch oregano, leaves picked
- * A good pinch of coarse salt
- * A grinding of cracked black pepper
Celeriac Remoulade
By maredan
Directions 1. Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices
- 1 * 1 pound celeriac (1 medium)
- 1 * 1 Granny Smith apple
- 1 * 1 egg yolk
- 1 * 1 teaspoon white wine vinegar
- 1 * 1 tablespoon grainy Dijon mustard
- 1 * 1 cup grapeseed oil
- 1 * 1 pinch Salt and pepper
- * Lemon juice, to taste
- 2 * 2 teaspoons crushed fennel seed
Fried Smashed Potatoes with Lemons
By maredan
Directions For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2...
- Potatoes:
- 2 * 2 pounds baby or fingerling potatoes
- 1/4 * 1/4 cup olive oil, plus extra as needed
- 3 * 3 cloves garlic, peeled and halved
- Dressing:
- 3 * 3 tablespoons olive oil
- 3 * 3 tablespoons fresh lemon juice
- 2 * 2 tablespoons chopped fresh parsley leaves
- 1 * 1 tablespoon chopped fresh thyme leaves
- 2 * 2 lemons, zested
- * Kosher salt and freshly ground black pepper
Day Lily Sorbet
By maredan
Directions Beautiful to look at and great to crunch, day lilies go from your flower garden to your table in less t...
- Day lilies
- A martini glass
- 1 ball A ball of sorbet
Caramel Pecan Bars
By maredan
Directions Make the crust: In a food processor, pulse the flour with the sugar and salt
- CRUST2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, chilled and cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar
- TOPPING1 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder (optional)
- 1 cup heavy cream
- 1 pound pecan halves
Dill Fingerling Potatoes
By maredan
Directions Melt the butter in a Dutch oven or large heavy-bottomed pot
- 2 * 2 tablespoons unsalted butter
- 1 1/4 * 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 * 1 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 1/2 * 1 1/2 tablespoons chopped fresh dill
Pink Vegetable Julienne
By maredan
1. Peel the vegetables
- 4 * 4 carrots
- 2 * 2 white turnips
- 2 * 2 beets
- 45 * 45 millilitres (3 tablespoons) butter
- 30 * 30 millilitres (2 tablespoons) water
- 15 * 15 millilitres (1 tablespoons) honey
- * Salt and pepper
- Directions
Vanilla Cookies
By maredan
Preheat 350F Put sugar, eggs, vanilla in bowl and beat at low-medium speed until combined, 2 minutes Add flours an...
- 1 1/4c sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/4c vegetable shortening
- 1/2c whole milk
- 2 1/4 c all purpose flour
- 2 1/4c pastry flour
- 2 tsp baking powder
Strawberry Souffle
By maredan
Directions 1. Prepare the soufflé dish: Cut a piece of foil or parchment, longer than the circumference of the...
- 1 * 1 pound fresh, ripe strawberries, hulled
- 3/4 * 3/4 cup sugar
- 1 * 1 teaspoon lemon juice
- * Pinch salt
- 3 * 3 large eggs, separated
- 1-3/4 * 1-3/4 teaspoons unflavoured gelatin
- * Pinch cream of tartar
- 1/2 * 1/2 cup heavy cream
Victoria Sponge Cake
By maredan
Heat oven to 190C/170C fan/gas 5
- 200 g unsalted butter , softened, plus extra for greasing
- 200 g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200 g self-raising flour , plus extra for dusting
- 6 about 6 tbsp raspberry jam
- 250 ml double cream , whipped
- icing sugar , for dusting