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Recipes
Little Marmelade Tarts
By maredan
Instructions In a large bowl, whisk together all-purpose flour and whole-wheat flour
- 1 1/4 * 1 1/4 cups unbleached all-purpose flour plus more for dusting
- 3/4 * 3/4 cup whole-wheat flour
- 2/3 * 2/3 cup confectioners sugar
- 6 * 6 tablespoons unsalted butter, at room temperature
- 2 * 2 large egg yolks
- 1/4 * 1/4 cup hazelnuts, finely chopped
- * Pinch fine sea salt
- 16 * 16 teaspoons red or black currant marmalade
- * Special equipment: 8 (4-inch) paper loaf molds (see note)
Whole Mushroom Salad
By maredan
Directions 1. The night before eating, clean the mushrooms with a damp towel, peel, and discard the stems (or u...
- 1 * 1 pound mushrooms
- 2 * 2 lemons
- 4 * 4 cloves garlic
- 2/3 * 2/3 cup olive oil
- 2 * 2 bay leaves
- 1 * 1 sprig thyme
- 4 * 4 pepperoncini
- * Fleur de sel
- * A handful of chopped parsley
Cinnamon Espresso Churros
By maredan
Directions Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder
- * Cinnamon-Espresso Sugar
- 1/2 * 1/2 cup sugar
- 2 * 2 tablespoons ground cinnamon
- 1 * 1 tablespoon instant espresso powder
- * Churros
- 1 * 1 cup all-purpose flour, plus extra for dusting
- 1 * 1 cup water
- 6 * 6 tablespoons unsalted butter, at room temperature
- 2 * 2 tablespoons sugar
- 2 * 2 teaspoons instant espresso powder
- 1/2 * 1/2 teaspoon fine sea salt
- 2 * 2 large eggs, at room temperature, beaten
- * Canola oil, for frying
- * Special equipment: a deep-frying thermometer, a pastry bag fitted with a large star tip (recommended: Ateco 9826)
Beet Cakes with Marscapone Cream
By maredan
Directions Beet Cakes 1
- Beet Cakes
- 1 * 1 cup peeled, grated beets
- 1/2 * 1/2 cup unsalted butter
- 1 * 1 tablespoon lemon juice
- 1 * 1 cup unbleached all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 2 * 2 eggs
- 1 * 1 cup sugar
- * Grated zest of 1 lemon
- 1 * 1 teaspoon vanilla extract
- 1/2 * 1/2 cup toasted slivered almonds
- Beet Syrup
- 1/2 * 1/2 cup water
- 1/2 * 1/2 cup honey
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup peeled, grated beets
- Mascarpone cream
- 1/2 * 1/2 pound mascarpone cheese
- 1/2 * 1/2 cup 35% cream
- 2 * 2 tablespoons sugar
- * Grated zest of 1 lemon
Mexican Chocolate Thumprint Cookies
By maredan
Directions In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) salt
- 6 tablespoon(s) Dutch-processed cocoa powder
- 1 teaspoon(s) espresso powder
- 2 tablespoon(s) vegetable oil
- 1 teaspoon(s) vegetable oil, combined with above
- 1 cup(s) (2 sticks) unsalted butter, softened
- 3/4 cup(s) granulated sugar
- 1/4 cup(s) packed light brown sugar
- 2 large egg yolks
- 2 teaspoon(s) vanilla extract
- 2 large egg whites, lightly beaten
- 1/2 cup(s) ground pecans
- 1 cup(s) dulce de leche
- .
Di Buffala Mozzarella Pizza
By maredan
Directions Pizza Dough 1
- Pizza Dough
- 1/2 * 1/2 cup light cider or lukewarm water
- 3/4 * 3/4 cup lukewarm water
- 1-1/2 * 1-1/2 teapoon instant yeast
- 1 * 1 tablespoon honey
- 2-3/4 * 2-3/4 cups all-purpose flour
- 1 * 1 teaspoon salt
- 2 * 2 teaspoons olive oil
- Pizza Assembly
- * corn meal
- 1 * 1 pizza dough ball (see recipe)
- 1 * 1 tablespoon olive oil
- 1 * 1 large tomato, thinly sliced
- 3 * 3 tablespoons fresh basil, finely cut
- 6.2 * 6.2 oz (175 g) ball of di buffala mozzarella, drained and sliced (see note)
Monkey Bread
By maredan
Directions For the bread 1
- For the bread
- 4 * 4 tablespoons butter, melted
- 2 * 2 cups milk
- 1/4 * 1/4 cup brown sugar
- 1 * 1 tablespoon vanilla
- 1 * 1 tablespoon instant yeast
- 4 * 4 cups flour
- 2 * 2 teaspoons salt
- For rolling
- 1 * 1 cup sugar
- 3 * 3 tablespoons cinnamon
- 1/2 * 1/2 cup butter, melted
Pea and Fava Salad
By maredan
* 1 pink shallot, minced * 3 tablespoons white wine vinegar * 10 ounces asparagus, cut into pieces...
- 1 * 1 pink shallot, minced
- 3 * 3 tablespoons white wine vinegar
- 10 * 10 ounces asparagus, cut into pieces
- 6 * 6 ounces podded fava beans
- * drizzle of olive oil
- 2 * 2 slices bacon, cut into lardoons
- 6 * 6 ounces fresh shelled peas
- 1/2 * 1/2 cup chicken stock
- 3 * 3 tablespoons olive oil
- 2 * 2 teaspoons balsamic vinegar
- * Juice of half a lemon, to taste
- 1 * 1 pinch Salt and pepper
- * A generous handful of chopped fresh tarragon
- * A generous handful of chopped fresh mint
- * A scattering of chopped fresh chives
- 1 . Put the minced shallot in a ramekin with the white wine vinegar and set aside. Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately
- 2 . Heat a thread of olive oil in a frying pan and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about two minutes. Add the aspar
Halibut Poached in Olive Oil
By maredan
Directions 1. Heat the oven to 250°F/120°C
- 2 * 2 skinned filets of halibut (1/4 pound/125 g each)
- 1 1/2 * 1 1/2 cups olive oil
- * Zest of one orange
- 1/2 * 1/2 teaspoon fennel seed
- 2 * 2 sprigs thyme
- 1 * 1 clove garlic
- * Freshly ground black pepper
- * Fleur de sel, for garnish
Watermelon Basil Feta Salad
By maredan
Directions 1. Toss the watermelon into a large bowl and add everything else
- 1 * 1 large watermelon, rind removed and cut into large chunks
- 1 * 1 lemon, juiced and zested
- 1/2 * 1/2 cup olive oil
- * Sprinkled sea salt and freshly ground black pepper, to taste
- 1 * 1 large handful fresh basil, mint or cilantro
- 1 * 1 cup feta cheese, crumbled or cubed