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Recipes
sweet and spicy asparagus
By Chezlamere
1) Diagonally cut asparagus into 3 inch pieces
- 1 pounds asparagus, ends discarded and cut into 3rds
- 2 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon fresh ground white pepper
- 1/4 cup water
- 1 tablespoons canola oil
- 1 tablespoons garlic, minced
- 1/2 tablespoon fresh ginger, minced
- 1/2 tablespoon sesame seeds, toasted
Pineapple Ketchup
By Chezlamere
Heat medium saucepan over high heat
- 3 tablespoons vegetable oil
- 2 shallots -- sliced thin
- 2 teaspoons ginger -- minced
- 1/4 teaspoon cloves -- ground
- 1/8 teaspoon cinnamon -- ground
- 1 teaspoon garlic -- minced
- 1/4 pineapple -- peeled and chopped
- 1/4 mango -- peeled and chopped
- 1/4 cup cider vinegar
- 1/4 cup pineapple juice
- 5 tablespoons brown sugar
- 2 tablespoons lime juice
Chocolate Rum Cake
By Chezlamere
Preheat the oven to 350 degrees F
- 4 oz semisweet chocolate, chopped
- 3/4 pound unsalted butter
- 1/4 cup strong brewed coffee
- 1/4 cup rum
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Chocolate Scotcheroos"
By Chezlamere
Measure corn syrup and sugar into a large saucepan
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cup crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- cooking spray
Marcie's best oatmeal cookies in the world
By Chezlamere
Cream butter and sugars until fluffly
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 1 tsp each salt/baking soda/baking powder
- 1 cup quick oats
- 2 cups coconut
Bittersweet Paris
By Chezlamere
1. preheat oven to 350 2
- 5 tbsp butter
- 1 cup coffee
- 1 cup buttermilk
- 2 eggs room temp
- 1 1/2 cups sugar
- 1 cup cake flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp vanila extract
Hazelnut Plum Tart
By Chezlamere
1. To make the pastry, in a food processor, combine the flour, confectioners’ sugar, and salt and process briefly...
- Pastry:
- 1 1/4 cups all-purpose flour
- 1 tablespoon confectioners’ sugar
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, frozen and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
- Filling:
- 1 1/2 cups sliced or chopped hazelnuts
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup hazelnut liqueur
- 2 eggs
- Topping:
- 1 1/4 pounds purple plums, pitted and thinly sliced
- 2 tablespoons unsalted butter, cut into bits
- 2 tablespoons granulated sugar
- Garnish:
- 2 tablespoons sliced or chopped hazelnuts
Pie crust - polenta/flour
By Chezlamere
courtesy nytimes.com for a tart (maybe lemon merique) Pie crust or fruit tart
- Published: November 14, 2007
- Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
- Time: 2 hours plus 1 hour’s chilling
- 1 1/4 cups all-purpose flour
- 1/2 cup instant or fine polenta
- 1 cups sugar
- 1 teaspoons salt
- Freshly grated zest of 1 lemon
- 4 ounces (1 stick) unsalted butter, diced
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 1 tsp vanilla extract
Asian-style Chopped Salad on Lettuce spears
By Chezlamere
The Splendid Table's How to Eat supper also read blog below http://cookingthewholecookbook
- Dressing:
- 1 large garlic clove
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 5 tablespoons Asian fish sauce
- 3/4 cup water
- 1/2 cup rice or cider vinegar
- 4 to 6 tablespoons sugar
- 1 medium sweet onion (such as Vidalia)
- 8 red radishes
- Salad:
- 4 ounces cellophane (bean threat) or thin rice noodles, soaked 10 minutes in hot water
- (or until softened), rinsed, and drained
- 20 medium inner leaves napa cabbage, washed, thoroughly dried, and sliced into thin slivers
- 10 ounces Soyrizo, crumbled and cooked in a hot skillet, then allowed to cool
- 1/3 light-packed cup fresh Thai or regular basil leaves
- 1/3 light-packed cup fresh coriander leaves (optional)
- 2/3 tight-packed cup fresh spearmint leaves
- 2 apples (Honeycrisp, Haralson, Braeburn, Fuji, or Pink Lady), cored but not peeled, cut into 1/4 to 1/2 inch pieces; or 1 fresh pineapple cut the same size
- 1 cup salted peanutes or almonds, lightly crushed
- Finish:
- 16 romaine leaves, or 1 head iceberg lettuce, cut into 4 wedges
- 2 limed, quartered
Magnolia’s Vanilla Cupcakes
By Chezlamere
Preheat oven to 350 degrees
- CUPCAKES:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- ICING:
- Vanilla Buttercream (recipe follows) or Chocolate Buttercream