MarielC's profile page
Recipes
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
By MarielC
Finely chop 6 ounces chocolate
- 11 ounces bittersweet chocolate
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon coffee beans, lightly crushed with back of knife
- 8 large egg yolks
- 1 cup granulated sugar
- Large pinch salt
- 5 ounces roasted salted cashews, coarsely chopped (about 1 cup)
Devil's Food White-Out Cake
By MarielC
Center a rack in the oven and preheat to 350 degrees
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 1/2 cup (packed) light brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounce bittersweet chocolate, melted and cooled
- 1/2 cup buttermilk or whole milk, at room temperature
- 1/2 cup boiling water
- 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
- 1/2 cup egg whites (about 4 large)
- 1 cup sugar
- 3/4 teaspoon cream of tartar
- 1 cup water
- 1 tablespoon pure vanilla extract
Coconut Tres Leches
By MarielC
Heat the oven to 350. Butter a 9x13 baking dish
- 1 1/4 cups all-purpose flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), plus more for the pan
- 1 tablespoon honey
- 5 large eggs
- 3/4 cup sugar, plus 2 tablespoons
- 1 teaspoon vanilla
- One 13 1/2 ounce can coconut milk
- One ounce 14 ounce can sweetened condensed milk
- 1 1/2 cups whole milk
- 1 pint heavy whipping cream
- Zest from 1 lime
- 1 cup sweetened shredded coconut
Chai Spiced Breakfast Quinoa
By MarielC
3 servings In a medium saucepan, bring almond milk, cinnamon, ginger, cloves, cardamom and salt to a boil
- 2 cups almond milk, plus more for serving
- 1 cup dry quinoa
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pinch cloves
- 1 pinch cardamom
- 1 pinch salt
- 2 Tbsp honey, or to taste
- 1/4 tsp vanilla extract (optional)
Arroz con Leche
By MarielC
Latin style rice pudding
- 1 cup Valencia rice
- 4 pieces Mexican cinnamon
- 2 cloves
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz evaporated milk
- 7 oz sweetened condensed milk
- 1/4 cup sugar
- 2 strips lemon peel
- 1/4 tsp salt
- 1 vanilla bean, seeds scraped, bean reserved
- Ground cinnamon, for garnish
- Freshly grated nutmeg, for garnish
Ponzu-Glazed Flank Steak
By MarielC
Kate Washington, Cooking Light DECEMBER 2006
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons bottled ground fresh ginger (such as Spice World)
- 1 (1-pound) flank steak, trimmed
Cardamom Butter Crescents
By MarielC
Heat oven to 350 degrees and line two baking sheets with parchment paper
- 3 1/2 cups/450 grams all-purpose flour, plus more for rolling
- 2 teaspoons/10 grams ground cardamom
- 1 teaspoon/5 grams kosher salt
- 14 ounces/400 grams unsalted butter (3 1/2 sticks), at room temperature
- 1 1/4 cups/150 grams confectioners’ sugar, plus more for dusting
- 2 large egg whites
- 1/4 cup/20 grams sliced almonds
Cassoulet
By MarielC
Maybe someday I'll decide to tackle this!
- 2 1/4 cups Tarbais beans, approximately 3/4 pound, or substitute Great Northern beans or other large white beans, picked over to remove stones
- 1 teaspoon baking soda
- 3 unsmoked pork hocks, sometimes sold as ‘‘knuckles’’
- 1 pound salted pork belly, sometimes sold as ‘‘salt pork,’’ skin removed and reserved, sliced into 6 portions
- 2 pig ears (optional)
- 3 duck legs
- 1 teaspoon French four-spice powder, or substitute 1/2 teaspoon ground white pepper and a healthy pinch each of ground cloves, ground ginger and ground nutmeg
- 1 pinch ground cardamom
- 1 pinch ground coriander
- 1 pinch ground nutmeg
- 1 pinch sweet paprika
- 1 pinch cayenne pepper
- 2 tablespoons kosher salt
- 1 tablespoon ground white pepper
- 1 quart duck fat or as much as you can find, plus 1-2 pounds best available lard
- 3 whole heads of garlic
- 2 bay leaves
- 1 sprig thyme
- 1 sprig rosemary
- 4 pods star anise
- 1 bouquet garni (1 celery rib, 1/2 peeled carrot, 1/2 medium-size peeled onion, 1/2 head garlic, 6-8 sprigs of parsley, either wrapped together with butcher’s twine or put in a cheesecloth sachet)
- 6 fresh pork garlic sausages
- 3 small carrots, trimmed, peeled and diced, approximately 2 cups
- 2 ribs celery, trimmed, peeled and diced, approximately 2 cups
- 1 small celery root, trimmed, peeled and diced, approximately 2 cups
- 1 medium-size turnip, trimmed, peeled and diced, approximately 2 cups
- 1 small rutabaga, trimmed, peeled and diced, approximately 2 cups
- 2 tablespoons tomato paste
Butterscotch Custard With Clove and Black Pepper
By MarielC
In a small saucepan, melt the butter over medium heat
- 4 tablespoons unsalted butter
- 175 grams dark brown sugar (about 1 cup)
- 2 cups heavy cream
- 2 cups whole milk
- 2 tablespoons Scotch
- 1 tablespoon vanilla extract
- 3 grams fine sea salt (about 1/2 teaspoon)
- 6 large egg yolks
- 3/8 teaspoon ground clove
- 1/4 teaspoon black pepper
- Crème fraîche, for serving.
Momofuku Milk Bar Birthday Cake and Frosting
By MarielC
Directions Heat the oven to 350°F
- Cake:
- 4 tbs butter (55 g)
- 1/3 cup vegetable shortening (60 g)
- 1 1/4 cups granulated sugar (250 g)
- 3 tbs tightly packed light brown sugar (50 g)
- 3 large eggs
- 1 1/4 cups buttermilk (110 g)
- 1/3 cup grapeseed oil (65 g)
- 2 tsp clear vanilla extract (8 g)
- 2 cups cake flour (245 g)
- 1 1/2 tsp baking powder (6 g)
- 3/4 tsp kosher salt (3 g)
- 1/4 cup rainbow sprinkles (50 g)
- Pam or other nonstick spray (optional)
- 3/4 cup milk (55 g)
- 1 tsp clear vanilla extract (4 g)
- Frosting:
- 8 tbs butter, room temperature (115 g)
- 1/4 cup vegetable shortening (50 g)
- 2 ounces cream cheese (50 g)
- 1 tbs glucose (25 g)
- 1 tbs corn syrup (18 g)
- 1 tbs clear vanilla extract (12 g)
- 1 1/4 cups confectioners' sugar (200 g)
- 1/2 tsp kosher salt (2 g)
- pinch baking powder (0.25 g)
- pinch citric acid (0.25 g)