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Recipes
Cream of Cheddar Cauliflower and Apple Soup
By maredan
Directions Cream of Cheddar Cauliflower and Apple Soup 1
- Cream of Cheddar Cauliflower and Apple Soup
- 1 * 1 cup leeks, chopped
- 1 * 1 clove garlic, chopped
- 3 * 3 tablespoons butter
- 4 * 4 cups cheddar-cauliflower, cut in clumps
- 1 * 1 cup potatoes, peeled and cut into clumps
- 5 * 5 cups chicken broth
- 2 * 2 Cortland apples, peeled, piped and sliced
- 1/4 * 1/4 cup 35% cream
- * chives, minced
- * salt and pepper
- Cheddar Croutons
- 8 * 8 slices baguette bread cut at an angle
- * olive oil
- 1/2 * 1/2 cup strong cheddar cheese, grated
- 1 * 1 clove garlic
- * salt and pepper
Ployes
By maredan
Directions 1. Mix together the dry ingredients with the cold water to make a past
- 1 * 1 cup buckwheat flour
- 1/2 * 1/2 cup white flour
- 1 * 1 tablespoon baking powder
- 1 * 1 teaspoon salt
- 3/4 * 3/4 cup cold water
- 1 3/4 * 1 3/4 cups boiling water
Lemon Cream Tart
By maredan
Directions Lemon Cream Tart 1
- Lemon Cream Tart
- 2 * 2 whole eggs
- 4 * 4 egg yolks
- 3/4 * 3/4 cup sugar, more to taste
- 3/4 * 3/4 cup lemon juice
- 2/3 * 2/3 cup 2/3 cup crème fraîche or heavy cream
- 1 * 1 shortbread crust (see recipe)
- Shortbread pastry
- 1 * 1 cup + 2 tablespoons/150 g 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 * 2 tablespoons cold water
Lemon Pudding Cake
By maredan
Lemon Curd 1. In a saucepan off the heat, combine the sugar and cornstarch
- Lemon Curd
- 1 1/2 * 1 1/2 cups sugar
- 4 * 4 teaspoons cornstarch
- 2 * 2 eggs
- 1 1/2 * 1 1/2 cups water
- 3/4 * 3/4 cup lemon juice
- 3 * 3 tablespoons unsalted butter, softened
- Batter
- 1 * 1 cup unbleached all-purpose flour
- 1 * 1 teaspoon baking powder
- 1 * 1 pinch salt
- 2 * 2 eggs, separated
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 cup unsalted butter, softened
- 1/4 * 1/4 cup canola oil
- * Grated zest of 1 lemon
- 2 * 2 tablespoons lemon juice
Herb and Vegetable Stuffed Striped Bass
By maredan
Directions 1. Julienne leeks, zucchini, celery and red pepper (cut into thin strips)
- 2 * 2 medium leeks, white and green parts only
- 1 * 1 medium zucchini
- 1 * 1 stalk celery
- 1 * 1 red bell pepper
- 3 * 3 tablespoons white wine
- 3 * 3 tablespoons extra virgin olive oil
- * salt and pepper
- 6 * 6 whole cleaned striped bass (about 12 oz each), or other small whole fish
- 1 * 1 lemon, sliced thinly
- 12 * 12 basil leaves
- * butcher twine
Black Olive Tapenade
By maredan
Directions 1. Put everything into a food processor and puree until smooth
- 1/2 * 1/2 cup black olives, pittedblack olives, pitted
- 1/2 * 1/2 cup sun-dried tomatoessun-dried tomatoes
- 2 * 2 tablespoons caperscapers
- 1 * 1 large bunch of basil leaves1 large bunch of basil leaves
- 4 * 4 tablespoons olive oil, extra virginolive oil, extra virgin
Portobello-Mushroom and Red Pepper Pizza
By maredan
Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat
- 6 tablespoons olive oil
- 2 red bell peppers, cut into thin slices
- 1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- 1 teaspoon salt
- 1 pound store-bought or homemade pizza dough
- 3 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 3/4 cup lightly packed basil leaves, chopped
- 1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
- 1/2 cup grated Parmesan
Raspberry Scones
By maredan
1. Preheat the oven to 375°
- 1 . 2 cups spelt flour
- 2 . 1 tablespoon baking powder
- 3 . 1/2 teaspoon salt
- 4 . 1/3 cup canola oil
- 5 . 1/3 cup agave nectar
- 6 . 1 tablespoon pure vanilla extract
- 7 . 1/3 cup hot water
- 8 . 1 cup fresh raspberries
Pink Grapefuit Granita
By maredan
Directions 1. Place 250 ml (1 cup) grapefruit juice and the sugar in a small saucepan
- Ingredients
- 3 * 3 cups freshly squeezed pink grapefruit juice (about 3 large grapefruits)
- 1/2 * 1/2 cup sugar
Macaroni and Cheese Carbonara
By maredan
Directions 1. Preheat the oven to 375F
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 (1-inch-thick) slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) freshly grated Asiago cheese, plus more for the top
- 1 1/2 cups (12 ounces) shredded Irish white cheddar, plus more for the top
- 1 1/2 cups (12 ounces) American cheddar, such as Goot Essa Mountain Valley, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves