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Recipes
Crab Cake Sandwiches
By maredan
Paprika Mayonnaise 1
- Paprika Mayonnaise
- 2/3 * 2/3 cup mayonnaise
- 2 * 2 green onions, finely chopped
- 1 * 1 tablespoon lemon juice (or to taste)
- 1/2 * 1/2 tablespoon paprika
- * pinch cayenne (or to taste)
- 1 * 1 pinch Salt and pepper
- Crab Cakes
- 1 * 1 pound lump snow crab meat (or 1 whole crab, about 1 kg/2 lb, cooked and shelled)
- 1/4 * 1/4 cup mayonnaise
- 1/4 * 1/4 cup breadcrumbs
- 1/4 * 1/4 cup chopped fresh chives
- 1 * 1 egg
- 1 * 1 tablespoon melted butter
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon Dijon mustard
- * Hot pepper sauce to taste
- 2 * 2 tablespoons olive oil
- 1 * 1 pinch Salt and pepper
- Sandwiches
- 5 * 5 kaiser rolls
- 5 * 5 leaves Boston lettuce
- 5 * 5 Crab Cakes (see recipe), chilled
- 1 * 1 tomato, thinly sliced
- 1 * 1 avocado, thinly sliced
Honey Butter
By maredan
1. Mix together well in a small bowl
- 1/2 * 1/2 pound soft butter
- 1/4 * 1/4 cup honey
Crepes with Strawberries and Muscat Yogurt Sauce
By maredan
Directions In a small bowl, whisk the flour with the salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup skim milk
- 1 large egg
- Vegetable oil
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 1 tablespoon Muscat dessert wine
- 1/4 teaspoon grated orange zest
- 24 strawberries, sliced
- Confectioners’ sugar, for dusting
Red Potato and Tomato Salad
By maredan
Directions Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches
- 1 * 1 pound baby red potatoes, halved
- 1 * 1 pint (2 cups) cherry tomatoes, halved
- 3 * 3 scallions, thinly sliced
- 1/3 * 1/3 cup pitted black olives, halved
- 1/3 * 1/3 cup chopped fresh flat-leaf parsley
- 2 * 2 tablespoons capers, rinsed and drained
- 1 * 1 tablespoon chopped fresh thyme leaves
- 1/4 * 1/4 cup extra-virgin olive oil
- 1 * 1 large lemon, zested
- * Kosher salt and freshly ground black pepper
Raspberry Custard
By maredan
1. Preheat the oven to 325°
- 1 . 3 large eggs
- 2 . 2 large egg whites
- 3 . 1/3 cup granulated sugar
- 4 . 1 1/2 teaspoons pure vanilla extract
- 5 . 1/2 teaspoon finely grated lemon zest
- 6 . 1 1/4 cups heavy cream
- 7 . 3 tablespoons all-purpose flour
- 8 . 2 cups raspberries
- 9 . 2 tablespoons superfine sugar
Nutella Cookie Sandwich
By maredan
To make the cookies: Heat oven to 350º
- For the cookies:
- 4 tablespoons cold unsalted butter plus 12 tablespoons unsalted butter at room temperature
- 1 cup rolled oats (preferably Quaker)
- 3/4 cup Nutella (chocolate-hazelnut spread, available at most supermarkets)
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 cups unbleached all-purpose flour plus more for dusting
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1/4 cup Demerara sugar (see Note)
- For the filling:
- 1 About 1 cup Nutella
Sacher Torte
By maredan
Sponge Cake 1. Preheat oven to 350 degrees F
- Sponge Cake
- 4 * 4 ounces couverture (professional-quality coating chocolate), chopped
- 1/2 * 1/2 cup softened unsalted butter
- 1/4 * 1/4 cup plus 2 tsp. confectioners’ sugar
- 6 * 6 eggs, separated
- 1/2 * 1/2 cup plus 2 tbsp. sugar
- 1 * 1 cup flour, sifted
- 3/4 * 3/4 cup apricot jam
- Chocolate Icing
- 2 * 2 cups sugar
- 3/4 * 3/4 cup water
- 13 * 13 ounces couverture, chopped
- Assembly
- * Whipped cream, for garnish, optional
Pan Roasted Trout with Leeks and Brown Butter
By maredan
Directions Clarified Butter For clarified butter, heat butter in a small pot over medium-low heat until melted
- Clarified Butter
- 1 cup unsalted butter
- Croutons
- 1-1/2 cup French bread, cut into 1/2" cubes
- 3 tablespoons meled clarified butter
- 1 clove garlic, minced
- 2 tablespoons finely chopped flat leaf parsley
- salt and pepper
- Trout
- 7 tablespoons melted clarified butter
- 3/4 cup chopped leeks, white and light green parts only, washed
- 1/2 teaspoon chopped fresh thyme
- salt and pepper
- 6 trout fillets, about 6 oz each, pin bones removed
- 2 lemons
- 1/2 cup coarsely chopped flat leaf parsley
Herb and Vegetable Stuffed Striped Bass
By maredan
Directions Julienne leeks, zucchini, celery and red pepper (cut into thin strips)
- 2 medium leeks, white and green parts only
- 1 medium zucchini
- 1 stalk celery
- 1 red bell pepper
- 3 tablespoons white wine
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 6 whole cleaned striped bass (about 12 oz each), or other small whole fish
- 1 lemon, sliced thinly
- 12 basil leaves
- butcher twine
Poulet au Paprika
By maredan
Directions 1. Season the chicken with salt and pepper
- 4 * 4 chicken legs, split between thigh and drumstick
- 1 * 1 pinch Salt and pepper
- 1 * 1 tablespoon bacon drippings or oil
- 1 * 1 red pepper, cut into roughly 2-inch/5 cm julienne
- 1 * 1 onion, sliced
- * half of a small fennel bulb, finely chopped (optional)
- 1 * 1 tablespoon high-quality hot or sweet Hungarian paprika
- 1 * 1 clove garlic, minced
- 1/2 * 1/2 cup white wine
- 2 * 2 tomatoes, roughly chopped
- 1 * 1 bay leaf
- 2 * 2 tablespoons sour cream or crème fraîche
- * a squeeze of lemon juice, to taste (optional)