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Recipes
Pain Perdue with Fresh Peaches and Vanilla Butter
By vealam
Preheat the oven to 350 degrees F
- CARAMELIZED PEACHES:
- 2 ripe peaches, skin removed, pitted and sliced into eighths
- 2 ripe white peaches, skin removed, pitted and sliced into eighths
- 2 tablespoons granulated sugar
- 2 tablespoons light brown muscovado sugar
- 3 tablespoons peach eau de vie
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 tablespoon chiffonade mint leaves
- PAIN PERDUE:
- 4 large eggs
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 2 cups whole milk, plus more if needed
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 8 (3/4-inch thick) slices day old brioche
- 4 tablespoons unsalted butter
- 4 tablespoons canola oil
- 3 cups feuilletine, crushed
- VANILLA BEAN BUTTER:
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 1 vanilla bean, halved horizontally, and seeds scraped
- 1 tablespoon sugar
- Pinch fine sea salt
Overnight Blueberries and Cream French Toast Casserole
By vealam
Spray a 9x13 pan with baking spray
- Blueberry Syrup:
- 18 slices of white bread, day old works best
- 2 (8 oz) blocks Philadelphia Cream Cheese, room temperature
- 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
- 1/4 cup powdered sugar
- 10 eggs
- 1 1/2 cups milk
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 1 cup granulated sugar
- 2 Tbsp corn starch
- 1 cup water
- 1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
- 1 Tbsp butter
Steak Fajitas with Charred-Tomato Hot Sauce
By vealam
Preheat the broiler and position the rack 6 inches from the heat
- 2 tablespoons canola oil
- 1 pound flank steak
- 2 teaspoons smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 poblano chiles
- 2 small onions, cut into wedges
- 2 dried guajillo or New Mexico chiles, stemmed and chopped
- 1 tomato, halved
- 2 garlic cloves
- 1 small jalapeño
- 1 tablespoon fresh lime juice
- Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving
No Bake Cheesecake Churro Style
By vealam
Heat the oven to 350 degrees and spray 4 mini spring form pans
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter
- 1/4 cup cinnamon sugar
- Pinch of salt
- For the filling:
- 1 1/4 cup Liberte Caramel Yogurt
- 4 ounces cream cheese, softened
- 3 tablespoons water
- 1 1/2 teaspoon unflavored gelatin
- 1/2 teaspoon cinnamon
- 1/2 cup fresh whipped cream (see tip) plus 1 1/2 cups additional for serving.
- Cinnamon sugar for garnish
- Strawberries for garnish
Easy Nutella Cream Cheese Turnovers
By vealam
Preheat oven to 350 degrees
- 1 sheet Puff Pastry, thawed
- 1/4 cup Cream Cheese, softened
- 2/3 cup Nutella, divided
- 2 Tbsp Flour, for dipping fork to crimp turnover edges
- 1 Egg
- 1 Tbsp Water
- 2 Tbsp Powdered Sugar
Shaved Asparagus and Whipped Ricotta Pizza
By vealam
dough: In a large bowl, combine water, yeast, honey and olive oil
- dough:
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- pizza:
- 1 pound asparagus spears, woody stems removed
- 1 1/2 cups ricotta cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces sharp provolone cheese, freshly grated
- 6 thin slices prosciutto
- freshly grated parmigiano reggiano for topping
Black Bean Corn Chowder
By vealam
In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally
- 3/4 cup diced bacon
- 1/2 cup diced yellow onion
- 3 cups chicken broth
- 2 cups diced potato
- 2 cups black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red pepper
- 1 teaspoon crushed red pepper
- 1/2 cup heavy cream
- salt and pepper to taste
Lemon Layer Cake with Homemade Lemon Curd and Mascarpone Frosting
By vealam
Ffor lemon curd: In a mixing bowl, beat butter and sugar until fluffy
- for lemon curd:
- 6 medium lemons or 1 cup lemon juice
- 1/2 cup (1 stick) butter, softened
- 2 cup sugar
- 4 eggs
- 2 TBSP lemon zest
- for cake:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cup sugar
- 3 eggs
- juice from 1 medium lemon or 1/2 cup lemon juice
- 1 cup milk
- for frosting:
- 8 oz mascaropone cheese, softened
- 1 cup cream
- 1/2 cup lemon curd
Thai Peanut Chicken Noodle Soup
By vealam
Heat the thick part from the top of the can of coconut milk in a large saucepan over medium heat, add the the curry...
- 1 (14 ounce) can coconut milk
- 1/4 cup red curry paste
- 4 cups chicken broth
- 1 pound boneless and skinless chicken breasts or thighs
- 1 cup sweet potato or butternut squash, peeled and diced
- 1/3 cup peanut butter
- 1 tablespoon tamarind concentrate or 1/4 cup lime juice
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons palm sugar or brown sugar
- 1/2 teaspoon turmeric
- 8 ounces mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 6 ounces rice noodles
- 2 cups bean sprouts
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, toasted and coarsely chopped
- 2 green onions, sliced
Apple Cranberry Crumble Bars
By vealam
To make the crust: Preheat the oven to 375°
- For the crust:
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1/2 cup sugar
- 1 1/2 cup flour
- 1/4 teaspoon kosher salt
- For the filling:
- 3 tablespoons unsalted butter
- 1/4 cup brown sugar
- 4 apples (we used honey crisp)
- 1 cup dried cranberries
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup water
- For the topping:
- 1/2 cup pecans, finely chopped
- 1 1/2 cups quick oats
- 1 cup flour
- 3/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) frozen butter