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Recipes
Emeril's Fresh Coconut Ice Cream
By beltranm
Total Time: 37 min.Prep15 min
- 4 cups half-and-half
- 1 cup sugar
- 1 (10-ounce) package frozen coconut, thawed
- Pinch salt
- 5 egg yolks
Endive and Pear Salad
By beltranm
Photograph by Anne Disrude From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By...
- 1 large head Belgian endive
- 1 head romaine lettuce, leaves torn
- 1 Bosc pear
- 2 ounces gorgonzola, crumbled
- 1/4 cup chopped walnuts
- Freshly ground pepper
- 2 tablespoons seedless raspberry jam
- 2 tablespoons balsamic vinegar
Peach Upside Down Cake
By beltranm
Bake: 45 minutes Cool: 15 minutes Prep: 25 minutes Nutrition facts per serving: Calories 372 Total Fat (g) 18 S
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup milk
Scallion Sweet Potatoes
By beltranm
Prep10 min Inactive Prep-- Cook25 min Total:35 min
- 1 1/2 pounds chopped peeled sweet potatoes
- 1 bunch scallions (cut into 2-inch pieces)
- 6 crushed garlic cloves
- 1 tablespoon fresh thyme
- 1/4 cup olive oil
- salt and pepper
Plum Cake
By beltranm
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar
- •3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- •1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup packed light-brown sugar
- •1/2 cup granulated sugar
- •3 large eggs
- •1 teaspoon pure vanilla extract
- •2 teaspoons finely grated lemon zest
- •1/4 cup sour cream
- •3 plums, halved, pitted, and cut into eighths
- •Confectioners' sugar, for dusting
Baked Alaska
By beltranm
Times:Prep45 min Inactive Prep5 hr 40 min Cook4 min Total:6 hr 29 min
- For the Ice Cream Cake:
- Vegetable oil, for brushing
- 1 pint raspberry, passion fruit or other sorbet, softened
- 1 pint vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup chocolate wafer crumbs (about 17 crushed wafers)
- 1 loaf pound cake
- For the Meringue:
- 1 cup egg whites (about 6 large), at room temperature
- Pinch of cream of tartar
- 1 cup sugar
Chocolate Gelato Sandwiches
By beltranm
Prep1 hr 0 min Photograph by Anna Williams
- 8 ounces milk chocolate, finely chopped
- 1/2 cup Dutch-process cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 6 to 8 small brioche rolls, split open
- Whipped cream, for serving (optional)
Vanilla-Spice Butter
By beltranm
Photograph by Kang Kim
- 1 * 1 stick softened butter
- 1 * 1 tablespoon confectioners' sugar
- * Seeds of 2 vanilla beans
- 1/2 * 1/2 teaspoon cinnamon
- * Pinch of nutmeg
Squash, Sage, and Ricotta Cannelloni
By beltranm
To achieve the right shape, be sure to use wide lasagna noodles instead of regular
- 3 tablespoons olive oil, plus more for baking dish and sheet
- Coarse salt and ground pepper
- 8 wide lasagna noodles
- 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
- 2 shallots, chopped
- 1/4 cup plus 2 tablespoons milk
- 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
- 1/8 teaspoon ground nutmeg
- 2 cups ricotta (15 ounces)
- 3/4 cup grated Parmesan
Broccoli-Cheddar Soup
By beltranm
Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cups low-sodium chicken broth
- 2 cups half-and-half
- 1 pound russet potatoes, peeled and chopped
- 1 pound sweet potatoes, peeled and chopped
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 2 cups chopped broccoli florets
- 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
- Croutons, for topping (optional)