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Recipes
Roasted Tomato and Corn Risotto with Arugula Basil Pesto
By vealam
1. To prepare the roasted vegetables: Preheat the oven to 450º F
- ROASTED VEGETABLES:
- 1 ⁄4 cup raw corn kernels
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- ARUGULA BASIL PESTO:
- 3 cloves garlic
- 2 cups packed fresh basil leaves
- 4 cups packed arugula leaves
- 1 ⁄4 cup olive oil
- 1 ⁄4 cup rice vinegar
- Kosher salt
- RISOTTO:
- 6 cups chicken stock (or vegetable stock)
- 1 ⁄4 cup olive oil
- 1 yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1 cup raw corn kernels
- Kosher salt
- 2 cups fresh arugula
- 1 avocado, peeled and diced
- 1 teaspoon olive oil
- Kosher salt
- Small fresh basil leaves, for garnish (optional)
The Best Damn Meyer Lemon Cake
By vealam
1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp
- 1 tbsp. butter, plus 8 tbsp. melted
- 2 tbsp. fine dry bread crumbs
- 1/2 cup whole blanched almonds
- 1 1/2 cups flour
- 1 tsp. baking powder
- 3/4 tsp. fine salt
- 1 1/3 cups plus 2 tbsp. sugar
- 2 eggs
- 1/2 cup milk, at room temperature
- 2 tbsp. lemon extract
- Zest and juice of 2 Meyer lemons
Oven-Fried Southern Chicken With Sweet Honey Bourbon Sauce
By vealam
Sweet Honey Bourbon Sauce: In a bowl, mix the cornstarch with 1/4 cup of water until smooth
- Chicken:
- 2 pounds chicken (I used mostly chicken breasts with a few thighs, but use what you prefer and I used boneless skinless chicken)
- 2 1/2 cups buttermilk
- 2 cups corn flake crumbs
- 1/2 cup Panko bread crumbs
- 2 tablespoons whole wheat flour
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 -1/2 teaspoon cayenne pepper
- a good pinch of salt & pepper
- Sweet Honey Bourbon Sauce:
- 3/4 cup bourbon
- 1 cup cold water, divided
- 2 tablespoons cornstarch
- 1/8 teaspoon cayenne
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons soy sauce
- 3/4 cup honey
- 2 tablespoons of your favorite BBQ Sauce
- 1 1/2 teaspoons tabasco
- 1 teaspoon dijon mustard
- 4-8 tablespoons melted salted butter
Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce
By vealam
In a heavy skillet, heat 2 Tbsp
- 3 Tbsp. olive oil
- Skin-on chicken pieces, bone-ine or boneless whole, halved or cut in to smaller pieces
- 1/4 cup onion, diced
- 8 oz. sliced mushrooms (typical tray)
- 3/4 cup dry white wine
- 1 1/2 cups chicken stock or broth
- 3/4 cup heavy cream
- 2 Tbsp. + 1 tsp. grainy mustard (less if using regular Dijon)
- 2 Tbsp. fresh tarragon, chopped (or 1 1/2 tsp. dried)
Mediterranean Chicken + Pasta Bake
By vealam
For the chicken marinade, drain the artichoke hearts reserving the juice
- Marinade:
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces*
- 2 garlic cloves, thinly sliced
- 2-3 tbsp. marinade from artichoke hearts
- 4 sprigs of fresh oregano, leaves stripped
- olive oil
- red wine vinegar
- Bake:
- 1 lb. whole wheat fusili pasta
- 1 red onion, thinly sliced
- 1 pint grape or cherry tomatoes, whole
- 1 c. marinated artichoke hearts, roughly chopped
- 1 c. white beans, rinsed + drained (I use northern white beans)
- 1/2 c. Kalamata olives, roughly chopped
- 1/3 c. parsley and basil leaves, roughly chopped
- 2-3 handfuls of part-skim shredded mozzarella cheese
- salt + pepper
- Garnish:
- parsley + basil leaves
- Notes:
- You can substitute with chicken breast (just keep an eye on it so it doesn't overcook).
- I use a 9-inch, 2 quart, oval shaped casserole dish.
Homemade Limoncello
By vealam
Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use
- 11 organic lemons
- 1 liter bottle vodka (Martha suggests 160-proof, I used 100)
- 3 cups sugar
- 3 cups water
Chocolate Croissants
By vealam
DAY ONE: Heat ½ cup of the milk to 115-degrees Fahrenheit, and stir in the yeast until dissolved
- 1/2 cup + 1 tablespoon 2% milk, divided use
- 2 teaspoons active dry yeast
- 1 cup + 2 tablespoons unbleached all-purpose flour, divided use
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons high-quality butter (European style)
- 1 large egg yolk, beaten
- 1/3 cup chocolate chunks
Buttery Crumb Coffee Cake
By vealam
Cake - Preheat oven to 350F
- Cake:
- one 15.25-ounce package yellow cake mix; reserve 1 cup
- 2 large eggs
- 2/3 cup water
- 1/2 cup all-purpose flour
- 1/4 cup canola oil
- Topping:
- 1 cup reserved cake mix
- 1 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
- Glaze:
- 1 cup confectioners' sugar
- 1 tablespoon light-colored corn syrup (helps keep the glaze softer)
- 1 tablespoon water
Strawberry Vanilla Toasted Oak Ice Cream
By vealam
Preheat the oven to 400 degrees Fahrenheit
- 1 lb food safe oak chips, untoasted (if you use toasted ones skip the toasting steps)
- 3 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split down the middle
- 20 medium-sized strawberries, cut in half
- 1/2 cup honey
- 1 teaspoon vanilla extract
Pork Belly Mac and Cheese
By vealam
Preheat the oven to 350 degrees F
- MAC & CHEESE:
- 1 cup campanelle pasta
- Salt
- 1 cup heavy cream
- 1/2 cup grated Cheddar
- Pinch freshly ground nutmeg
- Pinch white pepper
- 1 tablespoon sourdough breadcrumbs
- 3-inch square pork belly
- PORTER GLAZE:
- One 8-ounce bottle dark porter
- 4 tablespoons dark sugar
- 2 tablespoons cornstarch
- 1 glass white wine