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Recipes
Caramelized Onion Cranberry Swiss Tartlets
By vealam
Preheat the oven to 400 degrees
- 1 T. Olive Oil
- 1 large Sweet Onion, Cut into thin slices
- 2 T. Brown Sugar, packed
- 1 t. Coarse Salt
- 1 C. Fresh Cranberries
- 1 t. Balsamic or Red Wine Vinegar
- 2 dashes Coarse Ground Black Pepper
- 1/2 T. fresh Tarragon, chopped
- 1 package pre-made Puff Pastry, thawed
- 8 oz. Appendaam Cheese, cut into 1/2"x1" cubes
- Honey, for drizzling
- Tarragon leaves, to garnish
Brandade Cakes with Caramelized Peppers and Tomatoes
By vealam
For the peppers: Preheat the oven to 300 degrees F
- For the peppers
- 4 peppers, assorted colors
- 2 generous handfuls cherry tomatoes
- 1 head garlic cloves, sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- For the brandade cakes
- 1 pound 5 ounces salt cod, desalted and cut into large pieces*
- 2 large potatoes, sliced
- 6 cloves garlic, peeled and halved
- 1 bay leaf
- 1 sprig fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1/4 cup cream
- 1/2 teaspoon espelette pepper or hot paprika
- Handful chopped fresh parsley leaves
- Handful chopped fresh chives
- Kosher salt and freshly ground black pepper
- Peanut or grapeseed oil, for frying
- Flour or panko (Japanese) bread crumbs, for dredging
- Cook's Note: Cut the cod into pieces and soak for 2 days in cold water; changing the water often. Drain.
Individual Tiramisu
By vealam
Ladyfingers: Preheat the oven to 400 degrees
- Ladyfingers:
- 1 Cup + 2 tablespoons All-purpose Flour
- 6 Egg Yolks
- 1 teaspoon Vanilla
- 6 Egg Whites
- 1/2 Cup minus 1 tablespoon Superfine Sugar
- Powdered Sugar, for dusting
- Mascarpone:
- 2 Cups Heavy Cream(make sure it's not UHT pasturized or ultra-pasturized)
- 1 Tablespoon Lemon Juice(fresh)
- Tiramisu:
- 15 Ladyfingers
- 1 Cup Espresso
- 4 Egg Yolks
- 1/2 Cup Sugar
- 1 Cup + 2 tablespoons Heavy Whipping Cream
- 1 Cup(8 oz.) Mascarpone
- Cocoa Powder, for dusting
Pumpkin Cinnamon Roll Cake
By vealam
Preheat the oven to 350F. Grease or spray a n 8 or 9 inch round cake pan and line the bottom with parchment, set as...
- Cinnamon Swirl:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 3/8 cup light brown sugar
- 2 large eggs
- 3/8 cup vegetable oil
- One cup pumpkin puree
- 1/4 cup whole milk
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 heaping teaspoon ground cinnamon
- Icing:
- 2 tablespoons melted butter
- 3-4 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1-2 teaspoons milk if needed
Meringue Encased Chocolate Mousse S’more Cakes
By vealam
To make the mousse add the chocolate to a microwave safe bowl and microwave on 30 second intervals, stirring after ...
- Cheaters Chocolate Mousse:
- 1 cup heavy whipping cream
- 4 ounces semi-sweet or milk chocolate, chopped
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Graham Cracker Crust:
- 9 sheets graham crackers
- 2 tablespoons honey
- 1/4 cup (1/2 stick) unsalted butter, melted
- Chocolate Cakes:
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature*
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup strong brewed coffee, hot
- 1/4 cup semi-sweet chocolate chips
- Meringue:
- 4 large egg whites
- 1 cup caster sugar (may sub granulated, but caster is much better)*
- 1 teaspoon vinegar
Homemade Enchilada Sauce
By vealam
Heat vegetable oil in a saucepan over medium high heat
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
Pumpkin Pie Bars
By vealam
These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily assembled as bars with ...
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 large eggs
- One 15-ounce can pure pumpkin puree
- One 12-ounce can evaporated milk
- Baked Press-In Crust
- Crème fraîche, for serving
Papaya-Banana Smoothie
By vealam
Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth
- 1 cup milk
- 1/4 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 small ripe banana, peeled and sliced
- 1/2 large, ripe papaya, peeled, seeded and chopped
- 1 cup ice cubes
Chocolate Hazelnut Layer Cake
By vealam
CAKE: Preheat oven to 350° Spray 8" round cake pans with nonstick spray
- CAKE:
- 1 3/4 cups flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup hot water
- FILLING:
- 8 oz heavy whipping cream
- 8 oz cream cheese, room temperature
- 3/4 cup Chocolate Hazelnut Spread
- 2 cups powdered sugar
- 1 tsp vanilla
- ASSEMBLY:
- 3/4 cup Chocolate Hazelnut Spread
- Chocolate Hazelnut Candy
One Pot Bruschetta Pasta
By vealam
In a medium stock pot, melt Saute Express cubes over medium heat
- 2 squares Land O'lakes Garlic & Herb Saute Express
- 1 small red onion, minced
- 12 oz whole wheat fusilli pasta
- 1/2 cup white wine
- 4 cups warm water
- juice and zest of 1 lemon
- 1 14.5 oz container fresh bruschetta sauce from Trader Joes (or similar product)
- salt and pepper
- basil or parsley (optional)
- parmesan cheese (optional)