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Recipes
Bloody Mary Burgers with Horseradish Dressing
By vealam
For the BURGERS: In a medium bowl, mix together the tomato paste, horseradish, celery seeds, hot pepper sauce, Worc...
- BURGERS:
- 1 tablespoon tomato paste
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon celery seeds
- 4 to 8 dashes hot sauce, plus more as necessary (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 3 pounds ground round
- A little canola or olive oil, for brushing
- DRESSING:
- 1 (3/4 to 1 1/4-inch piece) fresh horseradish root, freshly grated
- 2 tablespoons creme fraiche
- 1 teaspoon cider vinegar
- Sea salt and freshly ground black pepper
- TO SERVE:
- 4 good bread buns, ciabatta rolls, or thick slices of baguette
- A few romaine lettuce leaves
- A few tomatoes, sliced
- Ketchup, optional
Irish Coffee Cheesecake
By vealam
Cookie Crust Preheat oven to 350 degrees
- Chocolate Cookie Crust:
- 2 cups chocolate graham cracker crumbs
- 4 ounces unsalted butter
- 1/2 teaspoon instant espresso powder
- Irish Cream Cheesecake:
- 24 ounces cream cheese
- 1 & 1/3 cups sugar
- 1/4 cup cornstarch
- 2 Tablespoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish cream
- Chocolate Whiskey Ganache:
- 4 ounces semisweet or dark chocolate
- 1/2 cup heavy cream
- 1 Tablespoon unsalted butter
- 2 teaspoons Jameson Irish Whiskey
Butcher's Ragù with Fusilli
By vealam
In a large enameled cast-iron casserole, heat the olive oil
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium carrot, cut into 1/4-inch dice
- 1 medium celery rib, cut into 1/4-inch dice
- 1 medium onion, finely diced
- 1 garlic clove, thinly sliced
- 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 pound ground beef
- 1/4 cup tomato paste
- 1/2 pound thickly sliced baked ham, cut into 1/4-inch dice
- 1 cup milk
- 1 cup dry white wine
- 1 cup water
- Salt and freshly ground black pepper
- 1 1/2 pounds fusilli
- Freshly grated pecorino, for serving
Lemon Bars
By vealam
The best Lemon Bar recipe! These are brimming with bright fresh lemon flavor, they’re deliciously sweet, and lusc...
- Crust:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- Filling:
- 2 cups (400g) granulated sugar
- 6 Tbsp (53g) all-purpose flour
- 1/8 tsp salt
- 1 1/2 Tbsp (7g) lemon zest
- 3/4 cup (175ml) fresh lemon juice
- 1/4 cup (60ml) fresh navel orange juice
- 4 large eggs
- 2 large egg yolks
- 3 Tbsp (45ml) heavy cream
Homemade Gnocchi with Kale Pesto
By vealam
For the kale pesto: Bring a large pot of water to a boil
- For the kale pesto:
- 1 medium bunch (about 8 stalks) kale
- 1/4 cup pine nuts
- 1/3 cup shredded Parmesan cheese
- 3 cloves garlic, roughly chopped
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon fresh black pepper
- 1/2 cup olive oil
- For the gnocchi:
- 2 pounds baking (Russet or Idaho) potatoes (about 3 medium potatoes)
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
Teriyaki Salmon & Broccoli Bowls
By vealam
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside
- 1 cup uncooked rice
- 1 tablespoon cornstarch
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
- 12 ounces broccoli florets, about 2-3 cups
Tagalong Chocolate-Peanut Butter Ice Cream
By vealam
Whisk the half and half, cocoa powder, sugar, and salt in a large saucepan
- for the ice cream:
- 2 cups half and half
- 1/4 cup cocoa powder
- 1/2 cup sugar
- pinch of salt
- 1/2 cup smooth peanut butter
- for the swirl:
- 6 to 8 Peanut butter sandwich cookies, crumbled
- 1/4 cup mini peanut butter candies
Risotto Primavera
By vealam
*Note: What kind of white wine? Good question
- 1 cup arborio rice
- 2/3 cup white wine*
- 3 cups vegetable stock
- 1/2 cup shaved Parmesan cheese
- 8 oz cooked shrimp
- 1 cup frozen peas and carrots, thawed
- 1/2 white onion
- 2-3 cloves garlic
- 1 teaspoon chopped thyme
- 24-30 asparagus spears
- 3-4 tablespoons olive oil
- salt + pepper
Crême Bruleé Cupcakes
By vealam
For the cupcakes: Preheat oven to 350 degrees
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1/2 cup plus 2 T buttermilk
- For the Pastry Cream:
- 1 pint whole milk (2 cups)
- 6 T cornstarch
- 1/2 cup sugar
- 1 egg
- 4 egg yolks
- 2 oz butter
- 2 tsp vanilla extract (or a whole pod)
- pinch of salt
- sugar for topping
Dill Salmon Scramble
By vealam
Prep eggs by whisking together 4 large eggs, dill, salt, and pepper until combined
- For the Scramble:
- 4 large eggs
- 1 tablespoon fresh dill, minced
- 1 teaspoon minced garlic
- 1-2 teaspoon EVOO
- 1 cup leftover salmon, shredded
- 1/8 teaspoon sea salt
- pepper, to taste
- For the Greek Yogurt Topping:
- 1/4 cup Greek yogurt, full-fat
- 1/2 tablespoon dill, minced
- 1/2 tablespoon chives
- pinch of salt
- 1 teaspoon lemon (a squeeze)