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Recipes
Swirls and Chocolate Peanut Butter Tarts
By vealam
The same laws of nature that cause the half and half to swish through my iced coffee preside over the universe, and...
- For the crust:
- 1/4 cup (half a stick) unsalted butter, melted
- 2 T granulated sugar
- pinch salt
- 1/2 cup + 2 T all-purpose flour
- For the filling:
- 6 oz. semi-sweet chocolate
- 2 T unsalted butter
- 1/2 cup heavy cream
- 2 T granulated sugar
- pinch salt
- 2 to 3 T smooth peanut putter for swirling
Green-Lentil Soup with Coconut Milk and Indian Spices
By vealam
Heat the unsalted butter in a large soup pot
- 3 tablespoons unsalted butter
- 1 large onion, finely diced
- 2 garlic cloves, finely minced
- 1 tablespoon fresh thyme, finely chopped
- 1 and 1/2 teaspoons ground turmeric
- 1 and 1/2 quarts (6 cups) low-sodium chicken (or vegetable) broth
- 1 and 1/2 cups Lentilles de Puy (French green lentils), rinsed and picked over
- 2 tablespoons ghee, clarified, or unsalted butter
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- pinch of ground nutmeg
- fresh black pepper
- 1 cup full-fat canned coconut milk
- salt
Grilled Pineapple with Nutella
By vealam
Prepare the outdoor barbecue to medium-high heat
- 2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
- 2/3 cup mascarpone cheese, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup chocolate-hazelnut spread (recommended: Nutella)
- 6 tablespoons whipping cream
- Olive oil
- 3 tablespoons chopped toasted hazelnuts
Banana Bread Pudding with Coconut Caramel Sauce
By vealam
Toast your bread slices lightly in the toaster, just to dry them a bit
- Banana Bread Pudding:
- 4 thick slices of bread, toasted
- 1 medium banana
- 1 Tbsp. brown sugar
- 2 large eggs
- 3/4 cup half & half (10%) cream
- 3 Tbsp. stirred* coconut milk
- 1/2 tsp. vanilla
- Pinch Salt
- Coconut Caramel Sauce:
- 2 Tbsp. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup stirred* coconut milk
- 1/2 cup sweetened shredded coconut, toasted
- Vanilla Ice Cream, for serving
Crispy Chicken with Shallots
By vealam
by Dawn Perry
- 2 garlic cloves, peeled
- 1/2 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 cup fresh flat-leaf parsley leaves, plus more for serving
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 3 1/2–4 pound chicken, halved, breast bone removed
- 8 small shallots, peeled, root end trimmed
Bacon Jam
By vealam
In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 1 tablespoon dark brown sugar
- 1 tablespoon Sriracha or hot sauce
- 1 cup coffee
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- Black pepper to taste
Skirt Steak Jibarito
By vealam
Season the steak lightly with salt, pepper, chipotle chili powder and minced garlic
- For the Spicy Mayo:
- 4 cups vegetable oil, for frying
- 1 tablespoon olive oil
- 2 green plantains, cut in half
- 1/2 yellow onion, sliced
- salt and pepper, to taste
- 1/4 teaspoon chipotle chili powder
- 1/2 pound skirt steak
- 1 beefsteak tomato, thinly sliced
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cumin
- salt and pepper, to taste
Classic Aïoli
By vealam
Blend 1/4 cup garlic, 1 teaspoon salt, and 2 tablespoons oil in a blender on high speed until smooth and creamy, ab...
- 1/2 cup coarsely chopped very fresh garlic, at room temperature
- 2 teaspoons coarse sea saltor kosher salt
- 2 cups extra-virgin olive oil, at room temperature
- Special equipment: a large mortar and pestle
Meyer Lemon Tart
By vealam
Carefully drape the pie crust over a 9-inch tart pan, and gently press down and up the sides of the pan
- 1 pie crust round (homemade or store bought is fine)
- 1 cup heavy cream
- 2 large whole eggs
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup Meyer lemon juice
- zest of 2 Meyer lemons
- powdered sugar, for serving
Lemon Poppyseed Cake
By vealam
Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside
- for the cake:
- 4 large eggs, room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil (canola works, too)
- 2 tablespoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- zest of 2 lemons
- 2 tablespoons poppyseeds
- 3/4 teaspoon salt
- 1 cup buttermilk
- for the frosting:
- 1/2 cup butter
- 4 oz cream cheese
- 3 1/2 cups powdered sugar
- 1-2 tablespoons milk
- more poppyseeds, for outside
- edible flours for garnish (optional)