Chez_Alexander's profile page
Recipes
Rhubarb Buttercream
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 1/2 lb rhubarb, sliced into 1/2" pieces
- 2 TBS granulated sugar
- 1/2 vanilla bean, split and scraped
- 1 batch of Swiss Meringue Buttercream (see recipe)
Fig and Goat Cheese Bruschetta
By Chez_Alexander
Prepare the fig jam for this savory-meets-sweet appetizer up to three days in advance, and store in the refrigerato...
- 1 1/4 cups chopped dried Mission figs (about 9 ounces)
- 1/3 cup sugar
- 1/3 cup coarsely chopped orange sections
- 1 teaspoon grated orange rind
- 1/3 cup fresh orange juice (about 1 orange)
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
- 1 1/4 cups (10 ounces) crumbled goat cheese
- 5 teaspoons finely chopped walnuts
Honey Glazed Salmon with Browned Butter Lime Sauce
By Chez_Alexander
The easiest, most flavorful salmon you will ever make
- SALMON
- 4 (6 oz) salmon fillets
- Kosher salt and black pepper to taste
- 4 TBS flour
- 4 TBS honey
- 2 TBS olive oil
- Zest of 1 lime
- BROWNED BUTTER LIME SAUCE
- 6 TBS butter
- 2 cloves garlic, pressed
- 1 TBS honey
- Juice of 1 lime
- Kosher salt and black pepper to taste
Earl Grey Chocolate Truffles
By Chez_Alexander
Delicious and chocolatey truffles with a touch of Earl Grey and brandy make a perfect truffles with deep chocolate ...
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 3 Earl Grey tea bags
- 8 ounces bittersweet chocolate (50%-60% cacao), chopped
- 1/2 cup butter, cut into 1/2" cubes
- 2 tablespoons brandy
- 1/8 teaspoon kosher salt
- Unsweetened cocoa powder, sifted
Ham and Cheese Bowties
By Chez_Alexander
Bowtie pasta makes it fun, and ham makes it hearty!
- 2 1/2 oz farfalle (bow-tie) pasta
- 1 1/2 TBS butter
- 1 clove garlic, minced
- 1 1/2 TBS flour
- Salt and black pepper to taste
- 2/3 cup milk
- 1/8 tsp prepared mustard (e.g., Dijon)
- 3 oz Colby cheese, shredded
- 1 1/2 oz cooked ham, julienned into strips
- 1 1/2 TBS grated Parmesan cheese
Frouta Me Koniak
By Chez_Alexander
1. Combine fruit in a bowl and toss with cognac
- 1/2 lb fresh strawberries, hulled and halved
- 2 large oranges, peeled and cut into chunks
- 2 kiwi fruits, peeled and thinly sliced
- 1/4 tsp vanilla extract
- 2 TBS cognac
- 2 TBS water
- 1/4 cup sugar
- Whipped cream for topping
Bento Box Lunch (350 calories)
By Chez_Alexander
Cabbage: 1 = 61 2 = 122 3 = 183 4 = 244 Edamame: 1 = 85 2 = 170 3 = 255 4 = 340 Dressing: 1 = 30 2
- 61g Cabbage or Asian Salad Mix
- 85g Edamame, shelled
- 30g Bolthouse dressing
- 1 hardboiled egg
- 30g Dried Chickpeas
- OR
- 33g Pea Crisps (365 organic)
Roasted Pear Creme Brulee Tart
By Chez_Alexander
PASTRY: 1. Preheat oven to 450F
- PASTRY:
- 1 TBS sugar
- 1/4 tsp salt
- 3/4 cup + 2 TBS flour
- 1/4 cup chilled butter, cut into small pieces
- 2 TBS ice water
- Cooking spray
- PASTRY CREAM:
- 1/4 cup packed brown sugar
- 3 TBS flour
- 1/8 tsp salt
- 2 cups milk
- 1 (4") piece vanilla bean, split
- 1 large egg, lightly beaten
- TOPPING:
- 1 tsp fresh lemon juice
- 1/8 tsp ground nutmeg
- 1/3 cup sugar
- 1/4 tsp ground cinnamon
- 2 medium pears, peeled, cored, and halved
Marcona-Rosemary Ice Cream Sandwiches
By Chez_Alexander
Salt is essential in desserts; here it enhances all the herby-nutty flavors
- 2/3 cup Marcona almonds
- 1 tablespoon canola oil
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon baking soda
- 3/8 teaspoon fleur de sel, divided
- 1 pint pistachio ice cream, softened
Umame Potato Salad
By Chez_Alexander
Place potatoes in a Dutch oven; cover with water
- 2 pounds halved small red potatoes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon black pepper
- 2 teaspoons anchovy paste
- 3/4 teaspoon kosher salt
- 1 garlic clove, grated
- 1/3 cup slivered red onion
- 1/3 cup chopped fresh parsley