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Recipes
Orzo with Roasted Vegetables
By maredan
Directions Preheat the oven to 425 degrees F
- For the dressing:
- 1 * 1 small eggplant, peeled and 3/4-inch diced
- 1 * 1 red bell pepper, 1-inch diced
- 1 * 1 yellow bell pepper, 1-inch diced
- 1 * 1 red onion, peeled and 1-inch diced
- 2 * 2 garlic cloves, minced
- 1/3 * 1/3 cup good olive oil
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 pound orzo or rice-shaped pasta
- nocoupons
- 1/3 * 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 * 1/3 cup good olive oil
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- To assemble:
- nocoupons
- 4 * 4 scallions, minced (white and green parts)
- 1/4 * 1/4 cup pignolis (pine nuts), toasted
- 3/4 * 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 * 15 fresh basil leaves, cut into julienne
Coquilles Saint Jacques
By maredan
Directions Scallops Heat the butter and oil in a large sauté pan
- Scallops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound scallops
- 1 pinch Salt and pepper
- Duxelles
- 2 tablespoons butter
- 1/2 pound mushrooms
- 2 shallots, minced
- Salt and pepper
- 1 tablespoon chopped parsley
- Sauce
- 2 tablespoons butter
- 1 shallot, minced
- 2 tablespoons flour
- 1/2 cup white wine
- 1/2 cup fish stock
- 2 tablespoons crème fraîche
- Lemon juice to taste
- Topping
- 2 tablespoons chopped fresh parsley
- 6 tablespoons fresh breadcrumbs
- 1 tablespoon butter, melted
Fish with Tomatoes and Green Olive Tapenade
By maredan
Fish 1. Heat the oven to 400°F\200°C
- Fish
- 4 * 4 white fish filets such as sole or halibut (about 1/4 pound/125 g each)
- 4 * 4 spoonfuls of green olive tapenade (see below)
- 2 * 2 small tomatoes, sliced
- * Olive oil
- * Salt and pepper
- * Herbes de province, for sprinkling
- Green Olive Tapenade
- 2 * 2 garlic, roughly chopped
- 1/2 * 1/2 cup pitted green olives
- 2 * 2 anchovy filets, rinsed and patted dry
- 2 * 2 tablespoons capers
Chicken and Steak Fajitas
By maredan
Directions In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sug...
- 1/2 * 1/2 cup orange juice
- 1/4 * 1/4 cup extra-virgin olive oil
- 2 * 2 large limes, zested and juiced
- 1/4 * 1/4 cup agave nectar or 3 tablespoons brown sugar
- 3 * 3 cloves garlic, minced
- 1 * 1 tablespoon dried oregano
- 1 * 1 tablespoon chili powder
- 1/2 * 1/2 teaspoon kosher salt, plus extra for seasoning
- 2 * 2 boneless and skinless chicken breasts
- 2 * 2 large boneless and skinless chicken thighs
- 1 * 1 (12 to 16-ounce) skirt or flank steak
- *
- * Serving suggestion: corn or flour tortillas, warmed, see Cook's Note
Mini Lasagna with Sweet Corn and Marscapone
By maredan
Directions Arrange an oven rack in the center of the oven
- Ingredients
- * Butter, for ramekins
- 12 * 12 lasagna sheets
- 3 * 3 cups frozen corn kernels, thawed
- 1/2 * 1/2 cup whipping cream, at room temperature
- 3 * 3 cloves garlic, minced
- 1 * 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 * 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1 * 1 large lemon, zested
- 1/4 * 1/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 3/4 * 3/4 cup packed chopped fresh basil leaves
- 1 1/2 * 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
Summer Berry Pies
By maredan
Pate Brisee: Pulse flour, salt and sugar in food processor until combined
- Pate Brisee:
- 7 1/2 c mixed raspberries and sliced strawberries or blueberries and blackberries
- 1 c plus 2 tbsp sugar
- 1/4 c cornstarch
- 1/4 c lemon juice (2 lemons)
- salt
- 2 egg yolks
- 2 tbsp heavy cream
- 2 1/2 c flour
- 1 tsp salt
- 1 tsp sugar
- 2 sticks cold butter cut into small pieces
- 1/3 c plus 1 tbsp ice water
Chocolate Pavement
By maredan
Directions 1. Melt the chocolate over a bain-marie
- 6 * 6 ounces bittersweet chocolate
- 1/2 * 1/2 cup macademia nuts or toasted hazelnuts
- 1/4 * 1/4 cup candied ginger, chopped
Tabbouleh
By maredan
Directions Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1...
- 1 * 1 cup bulghur wheat
- 1 1/2 * 1 1/2 cups boiling water
- 1/4 * 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 * 1/4 cup good olive oil
- 3 1/2 * 3 1/2 teaspoons kosher salt
- 1 * 1 cup minced scallions, white and green parts (1 bunch)
- 1 * 1 cup chopped fresh mint leaves (1 bunch)
- 1 * 1 cup chopped flat-leaf parsley (1 bunch)
- 1 * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 * 2 cups cherry tomatoes, cut in half
- 1 * 1 teaspoon freshly ground black pepper
Blended Mojito
By maredan
The flavors of a classic Mojito (mint and lime) are blended into a slushy, easy-to-drink cocktail
- Sugar (for coating rims of glasses)
- 1 lime wedge
- 1 cup gold (not dark) rum (such as Mount Gay)
- 1/2 cup (generous) fresh lime juice
- 1/3 cup sugar or light agave nectar
- 4 to 5 cups ice cubes
- 12 fresh mint leaves plus 4 mint sprigs for garnish
Hanger Steak with Warm Bulgur Salad
By maredan
Preheat the oven to 350°
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- One 2-pound hanger steak
- 1 1/2 cups bulgur (9 ounces), rinsed
- 1/4 teaspoon cinnamon
- 1 1/2 cups boiling water
- 1 tablespoon unsalted butter
- 1/2 large white onion, chopped
- 2 carrots, cut into 1/2-inch pieces
- 1 turnip (8 ounces), peeled and cut into 1/2-inch pieces
- 1/2 cup chicken stock
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped mint