MarielC's profile page
Recipes
David Firestone's Latkes
By MarielC
Place the onion in a food processor
- 1 large yellow onion, quartered
- 2 1/2 pounds Idaho baking potatoes, unpeeled
- 2 eggs, lightly beaten
- 1/4 cup matzo meal
- 4 to 5 teaspoons chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 to 3 cups olive oil
- Portuguese pumpkin preserves, for serving (see recipe)
Butterscotch Pudding
By MarielC
1. Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer
- For the pudding:
- 3 cups heavy cream
- 1 1/2 cups milk
- 150 grams dark brown sugar (3/4 cup plus 1 tablespoon)
- 5 grams fine sea salt (3/4 teaspoon)
- 4 large egg yolks
- 1 large egg
- 12 grams cornstarch (1 tablespoon plus 1 teaspoon)
- 4 1/2 tablespoons unsalted butter
- For the ganache:
- 1/4 cup heavy cream
- 70 grams chopped milk chocolate (2.5 ounces)
- Whipped cream, for serving
Shakshuka with Feta (Baked Eggs)
By MarielC
1. Heat oven to 375 degrees
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 3/4 teaspoon salt, more as needed
- 1/4 teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
Garlic Mushroom Quinoa
By MarielC
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
Sarah Bernhardt Cakes
By MarielC
Almond based meringues covered in a coffee chocolate cream frosting, dipped in dark chocolate
- For the meringues:
- 4 egg whites
- 230 g (2 and 1/3 cups) icing/ confectioner’s sugar (sifted)
- 250 g (2 cups) ground almond
- For the cream:
- 300 g (1 and a 1/4 cup) unsalted butter (room temperature)
- 250 g (2 and 1/2 cup icing) confectioner’s sugar (sifted)
- 3 egg yolks
- 3 tbsp instant coffee powder (mixed with 1.5 tbsp hot water to dissolve)
- 3 tsp cocoa powder
- Chocolate:
- 300 g/ (2/3 pounds) dark chocolate, melted (for dipping)
Braised chicken with potatoes, olives, and lemon
By MarielC
Preheat oven to 450°. Season chicken with salt
- 2 1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Goat Cheese and Roasted Garlic Beehive
By MarielC
Directions Preheat the oven to 400°F/200°C/gas 6
- 5 pound whole garlic heads, unpeeled
- 1/4 cup extra-virgin olive oil
- 2.2 pounds fresh goat cheese
- Honey, warmed for drizzling
- Crostini, crackers, or crusty bread, for serving
Swiss Easter Rice Tart
By MarielC
This Swiss Easter Rice Tart is the perfect dessert to finish your Easter feast
- 1 1/2 cups, plus 1 tablespoon all-purpose flour and more for dusting
- 1 tablespoon plus 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 11 tablespoons cold unsalted butter, in 11 slices
- 1/2 cup long grain rice
- 3 cups milk
- 2 teaspoons grated lemon zest
- 1/2 cup blanched almonds, finely ground in food processor
- 3 large eggs
- Confectioners' sugar to garnish
Colombian Corn and Cheese Arepas
By MarielC
1. Combine the flour and sugar in a large bowl
- 3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 1/2 pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella) coarsely grated (about 4 cups, well packed)
- 8 ounces aged cow’s-milk cheese, preferably Mexican cotija (or Manchego or Parmesan), coarsely grated (about 2 cups)
- 1 1/2 teaspoons salt
Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans
By MarielC
4 side dish servings. Combine quinoa and chicken broth in a medium sauce pan
- 1 cup quinoa, pre-rinsed or rinsed
- 1-2/3 cups low sodium chicken broth (best quality such as Swanson), or vegetable broth
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 2 small carrots, peeled and diced
- 3/4 teaspoon dried thyme
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 cloves garlic, minced
- Salt and ground black pepper
- 1/3 cup chopped pecans, toasted if desired
- 1/4 cup chopped fresh parsley