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Recipes
Broccoli and Chickpea Rigatoni
By maredan
1. In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil
- 1 . One 19-ounce can chickpeas, drained and rinsed
- 2 . 1/3 cup fresh lemon juice
- 3 . 3/4 cup extra-virgin olive oil
- 4 . Kosher salt and freshly ground pepper
- 5 . 1 1/2 pounds broccoli, cut into florets
- 6 . 1 pound rigatoni
- 7 . 5 large garlic cloves, very thinly sliced
- 8 . 1/2 teaspoon crushed red pepper
- 9 . 1 cup freshly grated Parmesan cheese
Onion Tart
By maredan
1. Heat the oven to 450°F/230°C
- 1 * 1 pre-baked 9-inch/23-cm round of pastry
- 1/2 * 1/2 cup crème fraîche, or sour cream
- 1 * 1 small onion, very thinly sliced
- 3 to 4 * 3 to 4 slices bacon, but into lardons
- * Freshly ground black pepper
- * Fleur de sel
Watercress Salad
By maredan
Directions Toss the greens with the oil, vinegar, salt and pepper, to taste
- 4 handfuls watercress, with the stems trimmed
- Extra virgin olive oil to taste
- Champagne vinegar to taste
- 1 pinch Salt and pepper
- 2 handfuls small green grapes
- 1 handful slivered almonds, toasted
Pumpkin Creme Brulee
By maredan
Directions 1. Preheat oven to 350 F and line a baking tray with parchment paper
- 1-2 * 1-2 small pie pumpkins
- 2 1/2 * 2 1/2 cups whipping cream
- 1 * 1 vanilla bean
- 1/2 * 1/2 cup light brown sugar, packed
- 2 * 2 tablespoons granulated sugar
- 10 * 10 large egg yolks
- * ½ + ¼ tsp ground cinnamon
- 1/2 * 1/2 teaspoon ground ginger
- 1/4 * 1/4 teaspoon ground allspice
- 1 * 1 tablespoon brandy
- 8 * 8 tablespoons turbinado sugar, for brulee
Artichokes with Roasted Garlic Aioli
By maredan
1. Make the aioli: Beat the yolk with the vinegar and mustard
- 1 * 1 egg yolk
- 1 * 1 teaspoon white wine vinegar
- 1 * 1 teaspoon Dijon mustard
- 1 * 1 cup grape seed oil
- 1 * 1 head garlic, roasted*
- 1 * 1 pinch Salt and pepper
- * Lemon juice to taste
- 12 * 12 baby artichokes (poivrade variety, which are the tiny ones)
- 1 to 2 * 1 to 2 lemons
- 2 to 3 * 2 to 3 tablespoons olive oil
Sweet and Salty Trail Mix
By maredan
Directions 1. Preheat oven to 375ºF and line a baking tray with parchment paper
- 1 * 1 cup whole almonds
- 1 * 1 cup unsalted peanuts
- 1/2 * 1/2 cup shelled unsalted pumpkin seeds
- 1/4 * 1/4 cup unsalted sunflower seeds
- 3 * 3 tablespoons maple syrup
- 1 * 1 teaspoon celery salt
- 0.050 * 0.050 teaspoon coarse sea salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/2 * 1/2 cup raisins
- 1/2 * 1/2 cup dried cranberries
Pecan Cake Bars
By maredan
Directions Preheat oven to 300°F
- 1 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) unsalted butter, at room temperature
- 2 cup(s) packed light brown sugar
- 3 large eggs, at room temperature (see Tip)
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) freshly grated nutmeg
- 3 cup(s) chopped pecans
- 1 cup(s) raisins, preferably golden
- 1 cup(s) finely chopped pitted dates
Three Cheese Pasta Bake
By maredan
Directions Bring a large pot of salted water to a boil
- 1 pound (450 g) macaroni pasta, or other small pasta
- 1/2 cup unsalted butter
- 1/2 cup (125 mL) all-purpose flour
- 4 cups (1 L) 2% milk
- 1/8 teaspoon (.5 mL) ground nutmeg
- 1 package 8 oz (240 g) cream cheese
- 1 1/2 cups grated old cheddar cheese
- 1 cup (250 mL) grated Swiss Gruyere
- 1/2 cup (125 mL) dry breadcrumbs
Baked Stone Fruits
By maredan
Directions 1. Preheat your oven to 400 F
- 2 * 2 pounds mixed ripe stone fruits (peaches, plums, apricots), halved and pitted
- 1/2 * 1/2 cup butter
- 1/2 * 1/2 cup caster sugar
- 2 * 2 tablespoons water
- 1/3 * 1/3 cup slivered almonds, toasted.
Raspberry and White Chocolate Pie
By maredan
Directions Shortbread Crust 1
- Shortbread Crust
- 2 1/4 * 2 1/4 cups (560 ml) flour
- 1 * 1 pinch of salt
- 1/2 * 1/2 cup (125 ml) sugar
- 3/4 * 3/4 cup (180 ml) unsalted butter, chilled and cubed
- 4 * 4 egg yolks
- 1 * 1 tablespoon (15 ml) ice water or 35% cream
- 1 * 1 tablespoon (15 ml) lemon juice
- Filling
- 3/4 * 3/4 cup (180 ml) 35% cream
- 4 * 4 ounces (120 g) white chocolate, chopped
- 1 * 1 egg, lightly beaten
- 1 1/2 * 1 1/2 cups (375 ml) fresh raspberries
- 1 * 1 handful White chocolate shavings