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Recipes
Angel Food Ice Cream Cake
By maredan
Preheat oven to 350C. Coat parchment paper with baking spray Whisk whites and cream of tartar with mixer on mediu...
- Angel Food Cake:
- 12 eggs whites, room temp
- 1/2 tsp cream of tartar
- 1 1/4 c superfine sugar
- 1 c flour
- salt
- 1 c blueberry jam
- 2 pints vanilla ice cream softened
- 2 pints raspberry sorbet softened
- 1 pint peach sorbet softened
Mojito
By maredan
Directions In a cocktail shaker, muddle the mint leaves with the lime juice and Mint Syrup
- 15 mint leaves, plus 1 mint sprig for garnish
- 1/2 ounce fresh lime juice
- 1/2 ounce Mint Syrup
- Ice
- 2 1/2 ounces light rum
- 1 ounce chilled club soda
French Lentils with Walnuts
By maredan
Directions 1. Put the lentils in a saucepan with the bay leaf and thyme
- 1 * 1 cup du Puy lentils
- 1 * 1 bay leaf
- 1 * 1 sprig thyme
- 2 * 2 tablespoons olive oil
- 1 * 1 large red onion, diced
- 2 * 2 cloves garlic minced
- * Splash balsamic vinegar (optional)
- * Walnut oil, to taste
- * Salt and pepper
- 2 * 2 ounces walnuts, toasted
- 4 * 4 ounces goat cheese, broken into pinches
Tomato Toasts
By maredan
1. Preheat the grill, setting the burners to medium
- 1 * 1 baguette, cut diagonally into 2-cm (3/4-inch) slices
- 1/4 * 1/4 cup olive oil
- 3 to 4 * 3 to 4 cloves garlic, peeled and cut in half
- 4 * 4 tomatoes, cut into 6 or 8 wedges, depending on size
- * Fleur de sel
California Style Chopped Salad
By maredan
For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill
- Dressing:
- 1 * 1 head romaine lettuce, trimmed and halved lengthwise
- 1 * 1 ear corn, husk and silk removed
- 2 * 2 zucchini, halved lengthwise
- 6 * 6 colossal or 12 extra-large shrimp, peeled and deveined
- * Olive oil, for drizzling
- * Kosher salt and freshly ground black pepper
- 1/2 * 1/2 head butter lettuce, torn
- 2 * 2 medium tomatoes, chopped into 1/2-inch pieces
- 1 * 1 avocado, halved, pitted, peeled and diced
- 3 * 3 tablespoons fresh lemon juice
- 3 * 3 tablespoons extra-virgin olive oil
- 1 1/2 * 1 1/2 tablespoons agave nectar or honey
- * Kosher salt and freshly ground black pepper
- 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)
Broccoli Cheddar Salad
By maredan
Directions 1. Soak raisins and dried cranberries in hot tap water for a minute or two, to soften
- 1/4 * 1/4 cup raisins
- 1/4 * 1/4 cup dried cranberries
- 3 * 3 cups broccoli florets, cut into very small pieces
- 4 * 4 strips cooked bacon, chopped
- 1 * 1 green onion, chopped
- 1/3 * 1/3 cup mayonnaise
- 3 * 3 tablespoons sour cream
- 1 * 1 tablespoon lemon juice
- 1 * 1 cup grated medium Cheddar cheese
- * salt and pepper
Pasta with Cherry Tomatoes
By maredan
Directions Pistou In a bowl, combine all the ingredients
- Pistou
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup oil-packed chopped fleur d’ail (garlic scapes) or 2 cloves garlic, pressed
- 1/4 cup olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped fresh basil
- Pasta
- 2 boneless, skinless chicken breasts, diced
- 3 tablespoons olive oil
- 3/4 pound tortiglioni or penne
- 2 cups blanched garlic scapes, cut in 2.5-cm (1-inch) lengths (or thin asparagus spears or thin green beans)
- 2 small yellow zucchini, cut in 1/2-cm (1/4-inch) rounds
- 1 green zucchini, cubed
- 2 cups cherry tomatoes
- water. Season with salt and pepper.
Shrimp-and-Chorizo Pizza
By maredan
Make the dough: In a large bowl, dissolve the honey in 2 tablespoons of the warm water
- DOUGH
- 1/2 teaspoon honey
- 1/2 cup warm water
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups bread flour
- 1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon kosher salt
- TOPPINGS
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large garlic clove, minced
- 1/2 head escarole, cut into 1-inch pieces (4 cups)
- Salt and freshly ground pepper
- 6 ounces Manchego cheese, shredded (2 cups)
- 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
- 1 1/2 ounces firm chorizo, thinly sliced
Watermelon with Watercress and Feta Salad
By maredan
In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and p...
- 1 * 1 (2 pound) piece watermelon, rind removed and flesh cut into 1/2-inch cubes
- 1 * 1 (4-ounce) block feta cheese, cut into 1/2-inch cubes
- 1 * 1 packed cup watercress or arugula
- 1 * 1 lemon, zested and juiced
- 2 * 2 tablespoons extra-virgin olive oil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
Wheat Berry Vegetable Salad
By maredan
Directions 1. Bring wheat berries to a boil in salted water and simmer for 1 hour
- 1 * 1 cup wheat berries
- 2 * 2 tablespoons olive oil
- 1 * 1 cup sliced and washed leeks
- 1 * 1 cup sliced green and/or yellow zucchini
- 1/2 * 1/2 cup diced red bell pepper
- 1/2 * 1/2 cup fresh or frozen peas
- 1 * 1 tablespoon chopped fresh oregano
- 1 * 1 teaspoon finely grated lemon zest
- 2 * 2 tablespoons lemon juice
- * salt and pepper