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Recipes
Swedish Toscas
By Margannl
Divide Into Ungreased Small Muffin Cups
- Filling:
- Cream 6 Tbsp. Butter
- Add 1/4 Cup Sugar (Cream Well)
- Blend In 1 Cup Flour
- Combine 1/3 Cup Blanched Silvered Almonds
- 1/4 Cup Sugar
- 2 Tbsp. Butter
- 1 1/2 T bsp. Cream
Cappuccino Bavarian Cream
By Margannl
Put the milk in a saucepan and sprinkle the surface evenly with 3 Tbs
- 2 cups whole milk
- 6 Tbs. granulated sugar
- 6 egg yolks
- 2 Tbs. espresso powder
- 3 Tbs. dark rum
- 1 envelope unflavored powdered gelatin
- 2 cups heavy cream, more for garnish
- Chocolate-covered coffee beans or cinnamon, for garnish
Seared Sirloin Steak with Onion Relish
By Margannl
1. Whisk together honey and vinegar in a medium bowl; season with salt and pepper
- Serves 4
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil, preferably Spanish, plus more for skillet
- 1/2 red onion, finely chopped (about 1/2 cup)
- 1 tablespoon minced garlic, (2 medium cloves)
- 1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
- 1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
- 1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak
- Read more at Marthastewart.com: Seared Sirloin Steak with Onion Relish - Martha Stewart Recipes
Beet, Apple, and Mint Juice
By Margannl
Directions Press beet, carrots, apple, and mint sprigs through a juice extractor
- 1 small beet, chopped
- 5 carrots, chopped
- 1 apple, cored and chopped
- 1/4 cup fresh mint sprigs
Brisket Tacos with Chipotle Dressing
By Margannl
This luscious, spicy taco filling is based on salpicon, a shredded or chopped cold beef salad popular in Tex-Mex cu...
- For the brisket
- 4 lb. trimmed beef brisket, preferably the flat half
- 1 large yellow onion, chopped
- 10 black peppercorns
- 4 dried bay leaves
- 3 medium cloves garlic, crushed
- 2 serrano chiles, coarsely chopped
- 1 Tbs. kosher salt
- For the chipotle dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 2 medium cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 7-oz. can chipotles in adobo
- To serve the tacos
- 30 6-inch fresh corn tortillas, preferably homemade
- Toppings of your choice, such as: sliced avocado or guacamole, chopped ripe tomatoes, shredded iceberg lettuce, thinly sliced radishes, crumbled queso fresco, small sprigs of fresh cilantro, chopped fresh or pickled jalapeños
Classic Seafood Paella
By Margannl
) An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-...
- 1/4 tsp. crumbled saffron threads
- One 8-oz. bottle clam juice
- 1 small yellow onion (4 oz.)
- 1 very large or 2 small ripe tomatoes (12 oz. total)
- 1/4 cup plus 2 tsp. extra-virgin olive oil
- 8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
- 1/2 tsp. sweet or hot pimentón (smoked paprika)
- Kosher salt
- 12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
- 1 lb. mussels, rinsed well
- 1-3/4 cups Spanish bomba rice
- 12 all-natural (dry-packed) sea scallops, side muscles removed
- 1 medium lemon, sliced or cut in wedges
Classic Gingerbread Cookies
By Margannl
Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses
- 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
- 2-1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 3/4 cup mild molasses
- 1 Tbs. finely grated orange zest (from about 1-1/2 large oranges)
- For the royal icing
- 8 oz. (2 cups) confectioners’ sugar
- 2 tsp. powdered egg whites
- 1/4 tsp. cream of tartar
Chocolate Pots De Crème
By Margannl
Vegan, Gluten Free, Soy Free, Refined Sugar Free Recipe printed with permission from Speed Vegan - my changes are
- 1 14 oz can regular coconut milk
- 5 oz bittersweet chocolate, coarsely chopped (I used about 4.5 oz of 100% baking chocolate - if you want to do this, add an additional Tablespoon of agave and an additional teaspoon of vanilla extract)
- 1/2 cup basil leaves, coarsely torn (I used about 1/4 cup)
- 2 Tablespoons agave nectar
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon crushed peppercorns (I just used a few turns of black pepper from the pepper grinder)
Lighter Sesame Noodles
By Margannl
Make It Now Whole-wheat spaghetti complements the zesty sauce while adding fiber
- Coarse salt
- 12 ounces whole-wheat spaghetti
- 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1 large onion, halved and thinly sliced
- 1/4 cup creamy peanut butter
- 3 tablespoons dark-brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1/2 to 1 teaspoon red-pepper flakes
Fresh Tomato Salsa
By Margannl
From Kaiser. Oh so good
- 1 1/2 # Roma tomatoes, diced ( gasp, these were shipped in)
- 1/2 red onion, finely diced
- 1 jalapeno, minced ( save the seeds to add later if you want more heat)
- 1 serrano chili pepper, seeded and minced
- Small handful cilantro, chopped (from Nunez farm at my market)
- 1 bunch scallions, thinly sliced ( also from Nunez)
- Juice of one lime
- Optional dried oregano and ground cumin to taste
- Salt and freshly ground pepper to taste