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Recipes
Mustard Chicken Salad
By maredan
Directions Preheat the oven to 350 degrees F
- 2 * 2 whole (4 split) chicken breasts, bone-in, skin-on
- * Good olive oil
- * Kosher salt and freshly ground black pepper
- 2 * 2 cups broccoli florets
- 1 1/2 * 1 1/2 cups good mayonnaise
- 2 * 2 tablespoons dry white wine
- 1/4 * 1/4 cup Dijon mustard
- 3 * 3 tablespoons whole-grain mustard
- 2 * 2 tablespoons minced fresh tarragon leaves
- 1 * 1 cup cherry or grape tomatoes, halved
Bumbleberry Tiramisu
By maredan
Directions For Angel Loaf Cake 1
- For Angel Loaf Cake
- 6 * 6 large egg whites
- 1/2 * 1/2 teaspoon cream of tartar
- * dash salt
- 3/4 * 3/4 cup sugar
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 cup pastry flour
- 1 * 1 teaspoon finely grated lemon zest
- For Filling
- 5 * 5 egg yolks
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 cup limoncello
- 1 1/2 * 1 1/2 tablespoons lemon juice
- 2 * 2 teaspoons finely grated lemon zest
- 1 * 1 cup whipping cream
- 1 * 1 tablespoon vanilla extract
- 1 * 1 16 oz tub mascarpone cheese
- For Whipped Cream
- 1/2 * 1/2 cup whipping cream
- 2 * 2 teaspoons sugar
- For Soaking Liquid
- 3/4 * 3/4 cup sugar
- 3/4 * 3/4 cup water
- 2 * 2 teaspoons finely grated lemon zest
- 1/4 * 1/4 cup limoncello
- 2 * 2 tablespoons fresh lemon juice
- For Assembly
- 2 * 2 cups sliced fresh strawberries
- 1 * 1 cup fresh raspberries
- 1 * 1 cup fresh blueberries
- 1 * 1 cup fresh blackberries
- * lemon zest curls, for garnish
Souffled Strawberry Jam Omlettes
By maredan
Directions Preheat the oven to 425°
- 4 large egg whites
- 1/3 cup superfine sugar, plus more for dusting
- 3 large egg yolks
- 1/4 cup strawberry jam
- Confectioners' sugar, for dusting
Mango Lime Pie
By maredan
Directions Crust 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- Crust
- 1-1/4 * 1-1/4 cups graham cracker crumbs
- 1/4 * 1/4 cup unsalted butter, melted
- 1 * 1 tablespoon corn syrup
- Filling
- 2 * 2 teaspoons gelatin
- 2 * 2 tablespoons water
- 2 * 2 cups fresh or defrosted frozen mango cubes
- 3/4 * 3/4 cup sugar
- * Grated zest of 1/2 lime
- 3 * 3 tablespoons lime juice
- 3 * 3 eggs
- Meringue
- 4 * 4 egg whites at room temperature
- * pinch cream of tartar
- 1/2 * 1/2 cup sugar
Grilled Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree
By maredan
Directions Grilled Sea Bass with Roasted Red Pepper Sauce and Brocolli Puree 1
- Grilled Sea Bass with Roasted Red Pepper Sauce and Brocolli Puree
- 4 * 4 filets of sea bass, about 4 ounces/110 g each
- 1 * 1 pinch Salt and pepper
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- Puree
- 1 * 1 head broccoli, about 14 ounces/390 g
- 1 * 1 leek, trimmed
- 1 * 1 pinch Salt and pepper
- 1 * 1 tablespoon butter, more to taste
- * Lemon juice and zest, to taste
- Sauce
- 2 * 2 red peppers
- 2 * 2 tablespoons olive oil
- 1 * 1 shallot, minced
- 3 * 3 tablespoons white wine
- 6 * 6 tablespoons chicken stock
- * Salt and pepper
- * Lemon juice, to taste
Seafood in Parchment Parcels
By maredan
Directions 1. Preheat oven to 375 F
- * Parchment paper
- 1 * 1 cup sliced green and/or yellow zucchini
- 1 * 1 cup sliced red and yellow bell pepper
- 8 * 8 ounces large shrimp (21/25), peeled, de-veined with tails off
- 8 * 8 ounces sea scallops
- * salt and pepper
- 1 * 1 red onion, sliced
- 4 * 4 sprigs fresh marjoram or oregano
- 4 * 4 sprigs fresh thyme
- 4 * 4 tablespoons dry white wine
- 4 * 4 thin lemon slices
- 2 * 2 tablespoons butter
French Apple Tart
By maredan
Directions For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel ...
- For the pastry:
- 2 * 2 cups all-purpose flour
- 1/2 * 1/2 teaspoon kosher salt
- 1 * 1 tablespoon sugar
- 12 * 12 tablespoons (11/2 sticks) cold unsalted butter, diced
- 1/2 * 1/2 cup ice water
- For the apples:
- 4 * 4 Granny Smith apples
- 1/2 * 1/2 cup sugar
- 4 * 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 * 1/2 cup apricot jelly or warm sieved apricot jam
- 2 * 2 tablespoons Calvados, rum, or water
Orange Ice Tea
By maredan
Directions Special equipment: a 60-ounce (7 1/2 cups) pitcher For the syrup: In a small saucepan, bring the orang...
- Syrup:
- 1 * 1 cup orange juice
- 1/2 * 1/2 cup sugar
- *
- Tea:
- 2 * 2 cups water
- 7 * 7 black tea bags (recommended: Red Rose)
- 3 * 3 cups sparkling water, chilled
- 1/2 * 1/2 small orange, thinly sliced
- * Ice
- * Fresh mint or basil sprigs, to garnish
Marinated Olives
By maredan
1. In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes
- 1 . 1 tablespoon fennel seeds
- 2 . 1 pound Niçoise olives (2 1/2 cups)
- 3 . 1 pound Picholine olives (2 1/2 cups)
- 4 . 5 large garlic cloves, crushed
- 5 . 1 tablespoon crushed red pepper
- 6 . Zest strips from 1 orange, cut into fine julienne
- 7 . About 1 cup extra-virgin olive oil
Chocolate Pisatchio Biscotti
By maredan
Directions Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper
- 1 stick(s) unsalted butter, softened
- 3/4 cup(s) sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1 tablespoon(s) dark rum
- 2 1/2 cup(s) all-purpose flour
- 1/2 cup(s) unsweetened cocoa powder
- 1 teaspoon(s) baking powder
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) cinnamon
- 1 1/2 cup(s) raw pistachios
- Chopped pistachios, for garnish
- 1 large egg white, lightly beaten
- Melted bittersweet chocolate, for dipping