Maredan's profile page
Recipes
Profiteroles
By maredan
Directions Pastry 1. Heat the oven to 375°F/190ºC
- Ingredients
- Pastry
- 1 1/2 * 1 1/2 cups water
- * Pinch salt
- 3/4 * 3/4 cup butter
- 4 * 4 teaspoons sugar
- 1 1/2 * 1 1/2 cups flour
- 6 * 6 eggs, lightly beaten
- 1 1/2 * 1 1/2 teaspoons vanilla
- * Milk for glaze
- Chocolate Sauce
- 1 * 1 cup heavy cream
- 225 * 225 grams bittersweet chocolate, finely chopped
- Profiteroles
- 12 * 12 baked choux balls
- 12 * 12 scoops 12 vanilla ice cream
- * Chocolate sauce
Potatoes Anna
By maredan
Directions 1. Heat the oven to 400°F/200°C
- 3 * 3 pounds baking potatoes such as Yukon gold or russets
- 2 * 2 cups heavy cream
- * Salt and pepper
- * A handful or two of chopped thyme and rosemary
- * Melted butter, for brushing
Grilled Skirt Steak with Chimichurri Sauce
By maredan
Directions Light a grill
- 2 cups chopped parsley
- 2/3 cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper
- 4 pounds skirt steak
Trennette with Eggplant and Basil Pesto
By maredan
Directions For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, a...
- Pesto:
- 2 packed cups fresh basil leaves
- 1/4 cup toasted pine nuts (see Cook's Note)
- 1 clove garlic
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2/3 cup extra-virgin olive oil
- 1/2 cup (1 1/2 ounces) grated Parmesan
- Pasta:
- 1 pound trenette or other short-cut pasta
- 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
- 1/4 cup extra-virgin olive oil
- 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
Sausage with Apple and Sage
By maredan
Directions Slice the pork sausage into 1/4-inch1/2-cm inch slices on the bias
- 2 pork sausages, cooked
- 2 tablespoons olive oil, more as needed
- 1 Granny Smith apple, peeled
- 2 tablespoons butter
- pinch sugar
- 24 small sage leaves
Chocolate Cake
By maredan
Pre-heat oven to 350F Put flour, sugar, butter, cocoa, baking soda and baking powder in a bowl Mix on slow to incor
- 1 1/2 c cake flour
- 1 1/2 c sugar
- 8 tbsp (1 stick butter)softened at room temp
- 1/3 c cocoa
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/3 c melted unsweetened chocolate
- 1/2 c hot water
- 2 eggs, room temp
- 1/2 c buttermilk
Grilled Tomatoes
By maredan
1. Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty foil on a work surface
- 1 . tomatoes (1 pound), quartered
- 2 . 1 pint grape or cherry tomatoes (10 ounces)
- 3 . 1 pint small mixed heirloom tomatoes, halved if large
- 4 . 1/2 cup extra-virgin olive oil
- 5 . Kosher salt and freshly ground pepper
Green Beans and Zucchini
By maredan
For sauce verte: Blend first 7 ingredients in processor until finely chopped
- Sauce verte:
- 1/3 * 1/3 cup (packed) fresh basil leaves
- 1 * 1 green onion, coarsely chopped
- 2 * 2 tablespoons (packed) fresh Italian parsley
- 2 * 2 tablespoons drained capers
- 1 * 1 tablespoon fresh lemon juice
- 2 * 2 teaspoons Dijon mustard
- 1 * 1 garlic clove, peeled
- 3 * 3 tablespoons extra-virgin olive oil
- Vegetables:
- 1 * 1 tablespoon olive oil
- 1 * 1 pound green beans, stem end trimmed
- 12 * 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
- 3 * 3 tablespoons water
- 2 * 2 tablespoons fresh Italian parsley leaves (for garnish)
Peach Oatmeal Griddle Cookies
By maredan
1. Pour hot milk over oats, stir and let cool for 15 minutes
- 1 1/4 * 1 1/4 cups skim milk, heated to just below a simmer
- 1 1/2 * 1 1/2 cups regular oats
- 2 * 2 large eggs, whisked
- 1 * 1 tablespoon vegetable oil
- 1/3 * 1/3 cup maple syrup
- 1/4 * 1/4 cup whole wheat flour
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon cinnamon
- 1 * 1 cup peeled and diced peaches
- 1/2 * 1/2 cup sliced almonds
Vegetable Chips
By maredan
Directions 1. Peel and slice the vegetables into very thin slices, preferably on a mandoline
- 2 * 2 carrots
- 4 * 4 small beets
- 2 * 2 parsnips
- 4 * 4 cups grape-seed oil, for frying
- 1 * 1 pinch Salt and pepper