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Recipes
Poached Peaches
By maredan
1. Using a small knife, make an x-shaped incision in the base of each peach
- 6 * 6 ripe but firm freestone peaches
- 2 * 2 cups water
- 1 * 1 cup sugar
- * Juice of 1/2 lemon
- 1/2 * 1/2 vanilla bean
Pan Bagnat
By maredan
1. Mix the tomatoes, onion, and basil leaves in a bowl
- 2 * 2 very ripe tomatoes, sliced
- 1 * 1 small red onion, thinly sliced
- * Fresh basil leaves
- * Red wine vinegar
- 1 * 1 baguette
- 2 * 2 cloves garlic, peeled and halved
- * Extra virgin olive oil, for drizzling
- * Handful of black olives, pitted and sliced
- 2 * 2 hard-cooked eggs, peeled and sliced
Pear and Spiced Chocolate Tart
By maredan
Directions Bring pears, sugar, water and lemon juice up to a simmer
- 3 Anjou or Bartlett pears, peeled, halved and cored
- 2 cups sugar
- 2 cups water
- 1 tablespoon lemon juice
- 2 tablespoons brandy
- 1/2 cup unsalted butter at room temperature
- 3 tablespoons sugar
- 2 large egg yolks
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon fine salt
- 6 ounces bittersweet or semi-sweet chocolate, chopped
- 3/4 cup whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1 teaspoon vanilla
- 1 large egg
Strawberry Mini Scones
By maredan
Directions 1. In a bowl, whip the cream, sugar and vanilla with an electric mixer until stiff peaks form
- 75 * 75 millilitres (1/3 cup) 35% cream
- 30 * 30 millilitres (2 tablespoons) sugar
- 1 * 1 millilitre (1/4 teaspoon) vanilla extract
- 14 * 14 round Scones (see recipe)
- 180 * 180 millilitres (3/4 cup) sliced fresh strawberries
Churros
By maredan
Caramel sauce (“gravy”) 1
- Caramel sauce (“gravy”)
- 1/4 * 1/4 cup water
- 1 1/2 * 1 1/2 cups sugar
- 3 * 3 tablespoons corn syrup
- 1 * 1 cup 35% cream
- 3/4 * 3/4 cup semi-salted butter, cut into cubes
- Churros (“fries”)
- 1 3/4 * 1 3/4 cups milk
- 1 * 1 cup semi-salted butter, cut into cubes
- 1 1/4 * 1 1/4 cups unbleached all-purpose flour
- 5 * 5 eggs
- * Vegetable oil for deep-frying
- 1/2 * 1/2 cup sugar
- 2 * 2 tablespoons ground cinnamon
Pain Perdu
By maredan
1. Stir together the milk and vanilla in a shallow dish, and soak the bread slices in it for about 5 minutes, turn...
- 1 * 1 cup milk, more if needed
- 1 * 1 teaspoon vanilla extract
- 4 * 4 slices baguette
- 1 * 1 egg
- 2 * 2 tablespoons sugar, more for caramelizing
- 1 * 1 tablespoon unsalted butter
- 1 . Stir together the milk and vanilla in a shallow dish, and soak the bread slices in it for about 5 minutes, turning once so that they absorb the milk evenly. Beat the egg with the sugar and pour ont
- 2 . At the last minute, sprinkle the tops with a little extra sugar, and “broil” with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles, and turns golden).
- 3 . Divide the breads among serving plates. Serve hot with a scoop of vanilla ice-cream and a dribbling of fresh, ripe cherries and blackberries which has been sautéed in butter and sugar and possibly
Deep Fried Zucchini Blossoms
By maredan
Directions 1. Heat oil to a frying temperature of 350°F180°C
- * Peanut Oil for deep-frying
- 6 to 8 * 6 to 8 zucchini blossoms
- 1 * 1 egg
- 2 * 2 tablespoons milk
- 1/4 * 1/4 cup flour
- 1/4 * 1/4 cup cornstarch
- * flaked sea salt and pepper
Dried Fruit Triangles
By maredan
Instructions In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, 5 tablespoon...
- 2 * 2 cups unbleached all-purpose flour
- 7 * 7 tablespoons sambuca
- * ⅓ cup confectioners' sugar, plus more for dusting
- 3 * 3 large egg yolks
- 1 * 1 large egg
- 3 * 3 tablespoons unsalted butter, melted
- * Finely grated zest of 2 large lemons
- 1 * 1 teaspoon salt
- 4 * 4 ounces pitted prunes (about ⅔ cup)
- 4 * 4 ounces dried apricots (about ⅔ cup)
- 4 * 4 ounces dried figs (about ⅔ cup)
- 3 * About 3 quarts vegetable oil
Mesclun Salad with Fried Shallots
By maredan
Directions In a large skillet, heat 1/4 inch of vegetable oil until shimmering
- Vegetable oil, for frying
- 7 large shallots, thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 1 pound mesclun
- 1/4 pound blue cheese, such as Valdeon, crumbled
- .
Bread Soup
By maredan
1. Melt the duck fat in a soup pot and add the garlic, cooking for two minutes
- 2 * 2 heaping spoonfuls of goose fat or duck fat
- 6 * 6 cloves garlic, minced
- 1 * 1 bay leaf
- * A handful of chopped fresh thyme
- 3 * 3 cups chicken stock
- * Salt and pepper
- 2 * 2 slices of day-old baguette or other bread, toasted
- * Grated Comté or gruyere cheese, for serving
- * Chopped parsley, for serving