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Recipes
Steak Kow
By vealam
Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minu...
- 1-1/4 pounds Steak (ribeye or skirt steak)
- Safflower Oil
- 1 medium onion, diced (about 1 cup)
- 1/2 pound pea pods, trimmed
- 4 Baby Bok Choy, sliced (root ends discarded)
- 1 (8 ounce) can Bamboo Shoots, drained
- 1 (4 ounce) container Water Chestnuts, drained
- 2 cloves minced fresh Garlic
- 1 cup Beef Broth
- 3 tablespoons low-sodium Tamari
- 1/2 teaspoon toasted Sesame Oil
- 1/2 teaspoon Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper
- 2 tablespoons Cornstarch
- 2 tablespoons cold Water
Lobster Polenta Pizza with Sun Dried Cherry Tomatoes
By vealam
Preheat oven to 425 degrees F
- 1 box delallo's instant polenta
- 8 ounce mascarpone cheese, at room temperature
- 2 heads roasted garlic
- 8 ounces fontina cheese, freshly grated
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 to 4 lobster tails, raw and removed from shell (use as many as you want!)
- 1 jar dellalo's semi dried cherry tomatoes
- fresh basil leaves for topping
- freshly grated parmesan cheese for topping
Mediterranean Fresh Herbs and Tomato Salad
By vealam
Prepare the ingredients as indicated in the ingredients section
- 7 medium-size tomatoes (on-the-vine tomatoes or heirloom tomatoes preferred), sliced into wedges
- 1 medium-size red onion, thinly sliced into half moons
- 3 garlic cloves, chopped or minced
- 1 packed cup chopped fresh parsley leaves
- 1 packed cup chopped fresh dill
- 2 1/2 tsp ground sumac
- Salt and freshly ground pepper
- 1 lemon, juice of
- 2 tsp white wine vinegar
- 1/3 cup extra virgin olive oil
- Feta cheese, optional
Cold Ginger Soba Noodles
By vealam
Place a large pot of salted water over high heat and bring to a boil
- For the DRESSING:
- 4 teaspoon sesame oil
- 6 teaspoons tamari or soy sauce
- 1 teaspoon Sriracha
- 1 tablespoon miso
- 1 clove garlic, finely grated or pasted
- 1-inch knob ginger, peeled and finely grated
- 1/4 cup peanut oil
- 1/4 cup warm water
- For the NOODLES:
- (12- to 14-ounce) package soba noodles
- 2 scallions, finely chopped
- 1 cup basil leaves, thinly sliced
- 2 to 3 kale leaves, stemmed, thinly sliced (about 2 cups)
- 3/4 cup pitted dried plums, chopped
Lemon Ginger Cheesecake
By vealam
Preheat the oven to 350 degrees Fahrenheit
- Crust:
- 1 and 1/2 Cups Flour
- 1/2 Cup Butter, cold and hard
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Ginger
- Dried Beans
- Cheesecake Filling:
- 8 Ounces Cream Cheese, left at room temperature for 30 minutes to soften
- 8 Ounces Cool Whip
- 1/2 Teaspoon Vanilla Extract
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Grated Lemon Rind
- 1/2 Teaspoon Crystallized Ginger, crushed into small pieces
- 1/4 Teaspoon Fresh Grated Ginger
Salted Caramel Pots de Crème
By vealam
by Curtis Stone
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 vanilla bean, split lengthwise
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 6 large egg yolks
- Flake sea salt, such as Maldon, for garnish
Apple Fritter Waffle Doughnuts
By vealam
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt
- Doughnuts:
- 2 cups (240 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 cup (175 ml) buttermilk
- 1/4 cup (55 grams) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (225 grams) chopped apples, peels removed (from about 2-3 apples)
- Vegetable or canola oil, for frying
- Glaze:
- 1 1/2 cups (170 grams) powdered sugar
- 1/4 cup (60 ml) whole milk
- 2 teaspoons vanilla extract
Buffalo Meatballs with Homemade Blue Cheese Dip
By vealam
For the MEATBALLS: Combine ground turkey with egg, breadcrumbs, salt and pepper in a large bowl
- MEATBALLS:
- 1 lb ground turkey
- 1 large egg
- 3/4 cup plain breadcrumbs
- 1/2 tsp kosher salt
- 6 cranks fresh black pepper
- 8 oz buffalo wing sauce
- BLUE CHEESE DIP:
- 6 oz plain greek yogurt
- 1/4 cup mayonnaise
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 cup crumbled blue cheese
Tomato Cheese Tart
By vealam
Preheat oven to 400 degrees F
- 7 fresh or frozen filo pastry sheets, thawed
- 1/4 cup melted butter
- 2 tablespoons Dijon mustard
- 2 cups grated Swiss cheese (recommended: Emmenthal)
- 8 large ripe tomatoes, sliced 1/4-inch thick
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 12 fresh basil leaves, for garnish
Creamy Tomato Lasagna Florentine
By vealam
Preheat the oven to 350 degrees
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 4-5 cups fresh spinach
- 2 cups 4% cottage cheese
- 2 eggs
- 1/4 cup ground flaxmeal (see notes)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning (mine was salty - if you're using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)
- a very tiny dusting of nutmeg
- a squeeze of lemon juice
- 1/2 cup Parmesan cheese
- 4 cups tomato sauce (DeLallo Tomato Basil. DO IT.)
- 12 no-boil or oven ready lasagna noodles (see notes)
- 2 1/2 cups shredded Mozzarella cheese