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Recipes
Brown Butter Calamari
By maredan
Directions Brown Rice 1
- Brown Rice
- 2 * 2 tablespoons plus 1 tsp olive oil
- 1 * 1 onion finely diced
- 1 * 1 cup brown long grain rice
- 2 * 2 cups water
- 1/4 * 1/4 cup chopped parsley
- * salt and pepper
- Poached Garlic
- 8-10 * 8-10 peeled garlic cloves, about 1 bulb
- 1 * 1 sprig thyme
- 1/2 * 1/2 cup olive oil
- For Squid
- 3 * 3 medium squid, cleaned and patted dry
- * ½ red onion, sliced
- 1 * 1 tablespoon fine capers, drained
- * Juice of 1 lemon
- 1/2 * 1/2 teaspoon chili flakes
- 3 * 3 tablespoons olive oil
- 3 * 3 tablespoons butter
- 1/2 * 1/2 cup chopped parsley
- 1/2 * 1/2 cup toasted pine nuts, to garnish
- Pickled Red Onion
- 2 * 2 small red onions
- 2 * 2 teaspoons sugar
- 1/2 * 1/2 teaspoon salt
- 3 * 3 tablespoons red wine vinegar
- Simple Tomato Salad
- 4 * 4 ripe field tomatoes
- 4-6 * 4-6 leaves basil, roughly torn
- 1 * 1 tablespoon good quality balsamic vinegar, or to taste
- 1 * 1 tablespoon extra virgin olive oil
- * Flaky sea salt and pepper, to taste
Vanilla Bean Boston Cream Donuts
By maredan
1. Make vanilla bean filling first (recipe follows) and refrigerate until ready to use
- for the vanilla bean filling:
- vanilla bean filling (recipe follows)
- 1/4 (60mL) warm water
- 1 package (1 scant tablespoon) yeast
- 4 cups (600g) flour, plus more when needed
- 3/4 cup (145g) sugar
- 1 cup (250mL) warm water
- 2 eggs, lightly beaten
- 5 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 8 cups oil for frying
- ganache glaze (recipe follows)
- 4 large egg yolks
- 1/3 cup (63g) granulated sugar
- 3 tablespoons all purpose flour
- 4 tablespoons cornstarch
- 1 1/2 cups (350mL) milk
- 1/4 cup (60mL) heavy cream
- 1 vanilla bean, split and scraped
- 1 teaspoon pure vanilla extract
- for the glaze:
- 1/3 cup (70mL) heavy cream
- 1 cup (170g) chocolate chips
- 1 tablespoon honey or corn syrup
- 1 teaspoon pure vanilla extract
Chocolate Chip Cookies
By maredan
Preheat oven to 350F Put butter, sugar, brown sugar, baking soda, salt and vanilla in bowl and beat at medium speed...
- 1 c (2 sticks) butter softened at room temp
- 1 c sugar
- 1/2 c light brown sugar
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 tsp vanilla
- 2 eggs
- 2 1/4 c flour
- 2 1/2 c semi sweet chocolate chips
Three Cheese Grilled Cheese Sandwich
By maredan
1. Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese
- 1 . 2 slices white bread
- 2 . Grated Gruyère, fontina and mozzarella cheese
- 3 . Butter
Mediterranean Potato Salad
By maredan
1. Boil potatoes in salted water until tender when pierced with a fork
- 1 1/2 * 1 1/2 pounds (700 g) mini potatoes (red, white or mixed), cut in half
- 1/2 * 1/2 cup (125 mL) pitted kalamata or other brined olives, roughly chopped
- 1/4 * 1/4 cup (60 mL) sundried tomatoes, soaked in warm water and cut into strips
- 1/4 * 1/4 cup (60 mL) extra virgin olive oil
- 3 * 3 tablespoons (45 mL) lemon juice
- 1 * 1 tablespoon (15 mL) anchovy paste (optional)
- 1 * 1 teaspoon (5 mL) finely minced garlic
- * salt and pepper to taste
- 1/2 * 1/2 cup (125 mL) coarsely chopped fresh basil leaves
Pumpkin Pound Cake
By maredan
1. Preheat the oven to 325 degrees
- for the crust:
- 1/2 cup granulated sugar
- 1/2 teaspoon round cinnamon
- for the cake:
- 3 cups (300g) unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 1 cup (190g) granulated sugar
- 1 cup (200g) brown sugar
- 2 sticks (224g) unsalted butter, melted
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup (60g) sour cream
- 2 cups (300g) finely grated zucchini
- for the glaze:
- 1 cup (130g) confectioner’s sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Tiramisu
By maredan
Put espresso, 1/2 c sugar and 1/4 c coffee liqueur int heavy saucepan and bring to a simmer over med-high heat Whis...
- 1 c brewed espresso
- 1 c sugar
- 1/4 c plus 1 tbsp coffee liqueur
- 4 egg yolks
- 1 pound marscapone
- 2 tbsp sweet marsala
- 1 c heavy cream
- 40 lady finger cookies
- 1/4 c cocoa powder
Green Beans in Hazelnuts and Creme Fraiche
By maredan
1. Heat the oven to 350°F/180°C
- 1/2 * 1/2 cup hazelnuts
- 1 * 1 pound green beans
- 1 * 1 pinch Salt and pepper
- 1 * 1 tablespoon olive oil
- 1 * 1 pink shallot, minced
- * Lemon juice, to taste
- 2 * 2 tablespoons crème fraîche
- * A small handful of chopped fresh tarragon
- * A small handful of chopped fresh parsley
Ribollita
By maredan
Directions 1. Heat a heavy-bottomed stock pot over medium heat and add olive oil and bacon
- 3 * 3 tablespoons olive oil
- 4 * 4 slices thick-sliced bacon, diced
- 1 * 1 small leek, white and light green part, thinly sliced
- 1 * 1 medium onion, diced
- 2 * 2 stalks celery, diced
- 2 * 2 medium carrot, peeled and diced
- 2 * 2 cloves garlic, minced
- 8 * 8 cups chicken stock
- 3 * 3 sprigs fresh thyme
- 1 * 1 smoked ham hock
- 3 * 3 cups shredded Savoy cabbage
- 2 * 2x14 ounce tins navy beans, drained and rinsed
- * salt and pepper
- 3 * 3 cups diced day-old white bread, cut into 1/2-inch cubes
Roasted Vegetable Lasagna
By maredan
Directions 1. Preheat oven to 350 F
- 2 * 2 medium carrots, peeled and sliced thinly on the bias
- 2 * 2 medium parsnips, peeled and sliced thinly on the bias
- 1 * 1 large red onion, sliced into ½-inch rounds
- 2 * 2 pounds Roma tomatoes, cut into quarters (about 8 tomatoes)
- 4 * 4 tablespoons olive oil
- 2 * 2 teaspoons sugar
- 2 * 2 teaspoons sherry vinegar
- 2 * 2 teaspoons chopped fresh thyme
- 2 * 2 teaspoons chopped fresh rosemary
- * salt & pepper
- 4 * 4 cups 2% milk
- 3 * 3 cloves garlic, sliced
- 1 * 1 pinch ground nutmeg
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons all-purpose flour
- 2 * 2 cups creamy ricotta
- 1/2 * 1/2 cup finely grated Parmesan cheese
- 2 * 2 cups coarsely grated Asiago cheese
- 1 * 1 cup coarsely grated Swiss Gruyere
- 2 * 2 packages fresh lasagna sheets