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Recipes
Chocolate Tart
By maredan
Directions 1. Heat the oven to 325°F/160°C
- 1 * 1 8-inch/20 cm pre-baked tart shell
- 1 * 1 cup heavy cream
- 1/2 * 1/2 cup milk
- 6 * 6 ounces semisweet chocolate, chopped very small
- 1/4 * 1/4 cup sugar
- 1 * 1 egg + 1 yolk
Goat Cheese Gnocchi with Red Pepper Coulis
By maredan
Directions Pepper Coulis For pepper coulis, heat a saucepot over medium heat and add oil
- Pepper Coulis
- 1/4 cup olive oil
- 1 cup diced onion
- 2 1/2 cups diced red bell pepper
- 3/4 cup dry white wine
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- Goat Cheese Gnocchi
- 4 ounces fresh goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 tablespoons finely chopped green onion
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon finely grated lemon zest
- 2 eggs, separated
- 1 cup all purpose flour
- 1/2 teaspoon salt
Brioche French Toast
By maredan
Directions Preheat the oven to 225°
- 1 pound mixed fresh berries, such as strawberries and raspberries, sliced (4 cups)
- 1/4 cup plus 3 tablespoons sugar
- 2 tablespoons water
- 6 large eggs, beaten
- 1/2 cup heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Unsalted butter, for the griddle
- Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
- Crème fraîche, for serving
Chocolate Carrot Cake
By maredan
Carrot Cake 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- Carrot Cake
- 1 1/2 * 1 1/2 cups unbleached all-purpose flour
- 1 1/2 * 1 1/2 teaspoons baking powder
- 1/2 * 1/2 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 4 * 4 eggs
- 1 1/2 * 1 1/2 cups sugar
- 1 * 1 teaspoon vanilla extract
- 3/4 * 3/4 cup melted unsalted butter, partially cooled
- 2 * 2 cups grated carrots
- 4 * 4 ounces semi-sweet chocolate, coarsely chopped
- Sour cream and white chocolate icing
- 12 * 12 ounces white chocolate, chopped
- 1/2 * 1/2 cup sour cream
- Candied Carrots
- 1/2 * 1/2 cup orange juice
- 1/2 * 1/2 cup sugar
- 2 * 2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
Apple Granola Crisp
By maredan
Directions 1. Preheat your oven to 350°
- 6 * 6 of your favourite apples, cored and cut into chunks6 of your favourite apples, cored and cut into chunks
- 1 * 1 teaspoon ground cardamom, cinnamon, or 1/4 tsp of nutmegground cardamom, cinnamon, or 1/4 tsp of nutmeg
- 1/2 * 1/2 cup maple syrup or honeymaple syrup or honey
- 1 * 1 cup raisinsraisins
- 2 * 2 cups oatsoats
- 1/2 * 1/2 cup sliced almondssliced almonds
- 1/2 * 1/2 cup sunflower seedssunflower seeds
- 1/2 * 1/2 cup vegetable oilvegetable oil
- * Pinch saltPinch salt
Pan Fried Sea Trout
By maredan
First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan
- 2 fillets of sea trout about 150g each (or use salmon)
- 25 g butter
- 1 lemon , halved
- FOR THE FRICASSEE
- 1 tbsp olive oil
- 100 g cured chorizo , about 1 small sausage, diced
- 350 g waxy potatoes , such as Charlotte, peeled and cut into small cubes
- large pinch sweet smoked paprika
- 125 ml fresh chicken stock
- 150 g cooked peas
- FOR THE WARM CAPER DRESSING
- 3 tbsp olive oil
- 2 tbsp small capers , drained
- 1 red onion , finely chopped
- 1 tbsp red wine vinegar
- small bunch tarragon , chopped
Maple Pecan Crumble
By maredan
Directions Pecan Crumble 1
- Pecan Crumble
- 2/3 * 2/3 cup pecans
- 6 * 6 tablespoons flour
- 3 * 3 tablespoons rolled oats
- 3 * 3 tablespoons brown sugar or maple sugar
- 3 * 3 tablespoons unsalted butter, melted
- Maple Filling
- 1/4 * 1/4 cup unsalted butter
- 3 * 3 tablespoons all-purpose flour
- 3/4 * 3/4 cup maple syrup
- 1/2 * 1/2 cup 35% cream
- 1 * 1 teaspoon vanilla extract
- Chantilly Cream
- 1 * 1 cup 35% cream
- 2 * 2 tablespoons sugar
- 1 * 1 teaspoon vanilla extract
Strawberry Sorbet with Meringue
By maredan
1. Make the meringue: Preheat the oven to 200°
- MERINGUE
- 1 . 5 large egg whites
- 2 . Pinch of salt
- 3 . 1 1/4 cups sugar
- SORBET
- 1 . 2 pounds strawberries, hulled and quartered, plus 30 medium strawberries, hulled, for garnish
- 2 . 1/4 cup fresh lemon juice
- 3 . 1 cup dry red wine
- 4 . 2 cups sugar
- 5 . 1 vanilla bean, split
- 6 . Vanilla ice cream, aged balsamic vinegar and sweetened whipped cream, for serving
- 1 . Make the meringue: Preheat the oven to 200°. Line a large baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft pea
- 2 . Using a spatula, spread the meringue on the prepared baking sheet in a 1-inch layer. Bake for 2 hours. Turn the oven off and leave the meringue inside with the door closed for 1 hour. The meringue
- 3 . Meanwhile, make the sorbet: In a large bowl, toss the 2 pounds of quartered strawberries with the lemon juice. In a medium saucepan, stir the red wine with the sugar. Scrape the seeds from the vani
- 4 . Transfer the strawberries and syrup to a food processor and puree. Transfer the strawberry puree to an ice cream maker and freeze according to the manufacturer’s instructions.
- 5 . Place a scoop each of the sorbet and vanilla ice cream into bowls. Drizzle with the balsamic vinegar. Top with the whole strawberries, whipped cream and a few meringue pieces and serve.
- Make Ahead
- The baked meringue can be kept overnight in an airtight container. The sorbet can be frozen for up to 3 days.
Orange Quinoa Muffins
By maredan
1. Preheat the oven to 350F
- 1 teaspoon vegetable oil
- ¾ cup old-fashioned rolled oats
- ¾ cup cooked quinoa
- 1 ¼ cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 oranges
- 1 large ripe banana
- 1/3 cup apple juice
- 2 tablespoons packed brown sugar (or one of Care2’s recommended natural sweeteners).
- 1 tablespoon honey
- 2 tablespoons canola oil
- 1 egg
- 2 egg whites
- 2/3 cup chopped pitted dates
Macaroni and Cheese
By maredan
Macaroni and Cheese 1
- Macaroni and Cheese
- 3/4 * 3/4 pound elbow macaroni
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons unbleached all-purpose flour
- 1/2 * 1/2 teaspoon paprika
- 1/4 * 1/4 teaspoon dry mustard
- 1 * 1 pinch ground nutmeg
- 1 3/4 * 1 3/4 cups milk
- 1 1/2 * 1 1/2 cups grated sharp cheddar
- 1/4 * 1/4 teaspoon hot pepper sauce or to taste
- * Salt and pepper
- Topping
- 5 * 5 slices bacon
- 3 * 3 tablespoons butter
- 1 1/2 * 1 1/2 cups diced bread