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Recipes
Caramel Layer Cake
By vealam
MAKE THE CAKE Preheat the oven to 350°
- Cake:
- 2 sticks unsalted butter, softened, plus more for greasing
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 1/2 cups sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large eggs
- 3 cups buttermilk
- Caramel Frosting:
- 3 sticks unsalted butter
- 3 cups sugar
- 1 1/2 cups buttermilk
- 1 tablespoon baking soda
- 1 teaspoon pure vanilla extract
Chicken Black Bean Skillet Dip
By vealam
Preheat the oven to 375 degrees
- 1/2 Tablespoon olive oil
- 1 (14.5 ounce can) Bush’s black beans, drained
- 1/2 cup sour cream
- 2 cloves of garlic, roughly chopped
- Juice of a half lime
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt (if needed)
- 1 cup shredded, cooked chicken
- 1 cup sweet corn (fresh or frozen)
- 2 Tablespoons minced cilantro
- 1 1/2 cups Mexican mix cheese, divided
- 1/2 cup salsa
Meat-eaters Deep Dish Skillet Pizza
By vealam
This is a deep and hearty pizza, perfect for meat lovers
- For the dough:
- 3/4 cup warm water
- 1 Tbsp. instant or active dry yeast
- 1/4 cup cornmeal
- 1 – 2 cups all-purpose or bread flour
- 2 Tbsp. olive oil
- 1 Tbsp. honey or sugar
- Pizza Sauce:
- (or you can use 2 cups of store-bought pizza sauce)
- 1 large 28 oz. can whole peeled tomatoes, in juice
- 2 Tbsp. olive oil
- 1 small onion, finely diced
- 1 clove garlic, finely chopped
- 3 to 4 fresh basil leaves
- 1 tsp. dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar
- For the pizza:
- Mozzarella cheese, cut in 1/4-inch thick slices from a block (12-15 slices)
- Hot or Mild Italian sausage, crumbled (5-6 links)
- Cooked bacon, broken into bite-sized pieces (4-5 slices)
- Freshly grated Parmesan cheese, for topping (about 1/2 cup)
Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette
By vealam
Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on)
- 1 bunch medium beets (about 3)
- 1 tablespoon extra virgin olive oil
- 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
- 3 ounces goat cheese
- 1/2 cup walnuts, coarsely chopped
- 2 tablespoons honey
- 1-1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
- 1-1/2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons vegetable oil
Roasted Vegetable Couscous
By vealam
Preheat your oven to 500 degrees
- 1 small Zucchini, halved lengthwise and sliced 1/2 an inch moons
- 1 small Yellow Squash, halved lengthwise and sliced into 1/2 inch moons
- 1 cup Grape Tomatoes
- 1 cup Sun Gold Tomatoes
- 1 small Red Onion, chopped
- 8-10 Crimini Mushrooms, quartered
- 5 tablespoons of STAR Mediterranean Olive Oil, divided
- Kosher Salt
- Black Pepper
- 1 cup Water
- 1 cup Instant Couscous
- 1/2 teaspoon Kosher Salt
Green Goddess Sandwiches
By vealam
I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer
- Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
- 1/3 cup packed basil leaves
- 1/3 cup packed tarragon leaves
- 1/3 cup packed chopped chives
- 2 medium-large garlic cloves
- 2 anchovy fillets
- zest and juice of 1/2 a lemon
- 1/4 teaspoon salt
- 1/2 cup good mayonnaise (such as Spectrum's olive oil mayonnaise)
- Pickled spring onions (makes enough for 4-6 sandwiches):
- 2 spring onions, bulb thinly sliced
- 1/2 cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon black peppercorns, lightly crushed
- Per sandwich:
- 2 slices pan bread (I like something with a neutral flavor such as Josie Baker's Wonderbread)
- 1/2 a small, ripe avocado, sliced
- 2 fat slices fresh mozzarella
- 1 medium-sized green zebra tomato (or other heirloom tomato), sliced
- a few thin slices cucumber
- several slices pickled onion
- a handful of sprouts (such as broccoli sprouts), rinsed and dried
- a couple of small lettuce leaves (butter or romaine), rinsed and dried
Salted Caramel Chocolate Ganache Tarts with Cookie Crust
By vealam
Preheat the oven to 350 degrees F
- For the Cookie Crust:
- 7.5 oz all purpose flour (1.5 cups)
- 1 oz cocoa powder (1/2 cup)
- 1/4 tsp salt
- 1/2 cup + 2 tbsp butter (1.25 sticks), at room temperature
- 2.5 oz confectioner's sugar (1/2 cup)
- 2 egg yolks
- 1/2 tsp vanilla extract
- For the Salted Caramel:
- 2.25 cups sugar
- 1/4 cup water
- 3/4 cup light corn syrup
- 1/2 tsp salt
- 6 tbsp butter, at room temperature
- 1.5 cups heavy cream
- 1.5 tsp vanilla extract
- For the Chocolate Ganache:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- coarse sea salt, for garnish
Slow Cooker Chile Colorado Style Beef
By vealam
In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and ...
- 1 (28 oz) can Las Palmas Red Chile Sauce
- 3 beef bouillon cubes
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon oregano leaves
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon finely ground black pepper
- 1 (5 lb) beef chuck roast, trimmed of most visible fat
Pumpkin Cream Cheese Muffins
By vealam
Cream Cheese Filling: Whip together cream cheese and sugar very well
- Pumpkin Pie Spices:
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Cream Cheese Filling:
- 4 oz cream cheese
- 1/4 cup sugar
- Muffins:
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 eggs
- 1 3/4 cup flour
- 1/2 tsp baking soda
Apple Pie Panini
By vealam
Either in a small bowl with a whisk or in a mini food processor, whip the mascarpone and honey together until it’...
- 1/2 cup mascarpone cheese
- 2 teaspoons honey
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices cinnamon raisin bread, sliced from a dense a bakery loaf
- 1 Granny Smith or other firm apple, cored and thinly sliced
- 2 Tablespoons light brown sugar
- Vanilla bean ice cream (optional)
- Equipment: panini press