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Recipes
Halibut with Brown Butter, Crushed Chick Peas with Olives
By maredan
Directions Halibut 1. Melt the butter and cook until lightly brown and foaming
- Halibut
- 1/2 * 1/2 cup unsalted butter
- * lemon juice
- 2 * 2 tablespoons olive oil
- 4 * 4 halibut filets, about 4 ounces/110 g each
- 1 * 1 pinch salt and pepper
- Carrots
- 8 * 8 slender carrots
- * Olive oil, for drizzing
- 2 * 2 teaspoons cumin seed, lightly crushed
- * Salt and pepper
- Chick Peas
- 1 * 1 cup chickpeas
- 1 * 1 onion
- 1 * 1 bay leaf
- 3 * 3 tablespoons olive oil
- 2 * 2 cloves garlic, minced
- * Salt and pepper
- 1/2 * 1/2 cup green olives, pitted
- * handful chopped parsley
- * Juice and zest of a lemon
Rough Apple Galette
By maredan
Directions Pastry 1. Make the pastry: Put the flour, salt, and sugar in a large bowl
- Pastry
- 1 * 1 cup plus 2 Tbsps flour
- 1/4 * 1/4 teaspoon salt
- 1 * 1 tablespoon sugar
- 1/2 * 1/2 cup butter, cut into pieces
- 1/2 * 1/2 teaspoon vanilla
- 2 * About 2 Tbsps ice-cold water
- Filling
- 4 * 4 tablespoons brown sugar, more to taste
- 1 * 1 tablespoon flour
- 1/2 * 1/2 teaspoon cinnamon
- 6 * About 6 apples, peeled, cored and sliced
- 1 * 1 tablespoon butter (optional)
Pastina
By maredan
Bring a large pot of salted water to a boil over high heat
- 1/2 * 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 * 2 tablespoons olive oil
- 1 * 1 small onion, finely diced
- 2 * 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 * 1 cup low-sodium chicken stock
- 1 * 1 cup frozen petite peas, thawed
- 1/2 * 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 * 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- * Kosher salt
- 2 * 2 tablespoons chopped fresh basil leaves
Porcini and Sundried Tomato Polenta
By maredan
Directions 1. In a saucepan, bring the broth, milk, mushrooms and tomatoes to a boil
- 180 * 180 millilitres (3/4 cup) chicken broth or water
- 125 * 125 millilitres (1/2 cup) milk
- 15 * 15 millilitres (1 tablespoon) chopped dried porcini mushrooms
- 15 * 15 millilitres (1 tablespoon) drained and finely chopped oil-packed sun-dried tomatoes
- 60 * 60 millilitres (1/4 cup) fine corn meal
- 60 * 60 millilitres (1/4 cup) grated pecorino or Parmesan cheese
- * Salt and pepper
Basic Buttercream
By maredan
Directions Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes
- 12 ounce(s) (3 sticks) unsalted butter, softened
- 1 pound(s) confectioners' sugar, sifted
- 1/2 teaspoon(s) pure vanilla extract
Chocolate Cupcakes
By maredan
Directions Preheat oven to 350 degrees F
- 3/4 cup(s) unsweetened cocoa powder
- 1 1/2 cup(s) all-purpose flour
- 1 1/2 cup(s) sugar
- 1 1/2 teaspoon(s) baking soda
- 3/4 teaspoon(s) baking powder
- 3/4 teaspoon(s) salt
- 2 large eggs
- 3/4 cup(s) warm water
- 3/4 cup(s) buttermilk
- 3 tablespoon(s) safflower oil
- 1 teaspoon(s) pure vanilla extract
Strawberry Tart
By maredan
1. Make the Pastry: Stir the salt into the ice water until dissolved
- PASTRY
- 1 . 1 teaspoon salt
- 2 . 1 1/4 cups ice water
- 3 . 3 1/2 cups chilled all-purpose flour, plus more for dusting
- 4 . 1 pound cold unsalted butter, cut into 1/2-inch pieces
- TART
- 1 . 1 cup heavy cream
- 2 . 3 tablespoons granulated sugar
- 3 . 1 tablespoon Grand Marnier
- 4 . 1 pound strawberries, thinly sliced
- 5 . Confectioners' sugar, for dusting
Almond Milk
By maredan
1. With the tip of a knife, split the vanilla bean lengthwise and scrape out the seeds
- 1 * 1 vanilla bean
- 1 * 1 litre (4 cups) milk
- 180 * 180 millilitres (3/4 cup) blanched almonds, toasted and coarsely chopped
- 250 * 250 millilitres (1 cup) 35% or 15% cooking cream
- 125 * 125 millilitres (1/2 cup) sugar
- 45 * 45 millilitres (3 tablespoons) dark rum
Lemon Thumbprint Cookies
By maredan
Directions Heat oven to 350 degrees F
- 1 cup(s) (2 sticks) unsalted butter, softened
- 1/2 cup(s) granulated sugar
- 2 large egg yolks
- 1 tablespoon(s) grated lemon zest
- 1 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) kosher salt
- 2 1/2 cup(s) all-purpose flour
- 1 cup(s) Lemon Curd, or store-bought
Baked Panzanella Caprese
By maredan
Directions Put an oven rack in the center of the oven
- Ingredients
- * Butter, for greasing baking sheet
- 5 * 5 vine-ripened tomatoes, cut into 1/2-inch thick slices
- 2 * 2 tablespoons balsamic vinegar
- 2 * 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels
- 2 * 2 cloves garlic, minced
- 1/2 * 1/2 packed cup chopped fresh basil leaves
- * Olive oil, for drizzling
- * Kosher salt and freshly ground black pepper
- 4 to 8 * 4 to 8 (1/2-inch thick) slices country white bread