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Recipes
Graham Cracker Ice Cream
By vealam
In a medium bowl, add the graham crackers
- 1 sleeve of Nabisco Honey Maid Cinnamon Graham Crackers (~12 whole crackers)
- 1 1/2 cups whole milk
- 1/2 teaspoon powdered gelatin
- 2 ounces Philadelphia Cream Cheese
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/4 cup packed light brown sugar
Slow-Roasted Beef Tenderloin
By vealam
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (see note above)
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 sprigs thyme
- 1 shallot, roughly sliced
- Finely minced chives, for serving
- Coarse sea salt such as fleur de sel or Maldon, for serving
- 1 recipe Horseradish Cream Sauce, for serving
Cheeseburger Soup with French Fry Dippers
By vealam
Prep the fries: Fill a large bowl halfway with water and add the vinegar
- Fries:
- 1 + 1/2 pounds Russet potatoes
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked or sweet paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic powder
- Soup:
- 1 pound ground sirloin
- 3 - 4 tablespoons olive oil, divided
- 1 tablespoon butter
- 1/2 cup diced red onion
- 1/2 cup diced yellow onion
- 1 jarred roasted red pepper, diced
- 4 cloves minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/3 cup heavy cream or half & half
- 2 cups shredded sharp cheddar, plus more for serving
- 1 cup diced fresh tomatoes
- 1/2 cup diced refrigerator pickles, plus more for serving
- ketchup and mustard, for serving
Guinness Stout Cake with Bailey's Cream Cheese Frosting
By vealam
Preheat the oven to 350 degrees Fahrenheit
- Guinness Stout Cake:
- 1 cup Guinness stout
- 1 cup (315 grams) unsulfured dark molasses
- 1.5 teaspoons baking soda
- 3 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (115 grams) firmly packed brown sugar
- 3/4 canola, safflower, or vegetable oil
- 2 cups (250 grams) unbleached all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon grated, peeled fresh ginger root
- Bailey's Cream Cheese Frosting:
- 12 tablespoons (6 ounces or 170 grams) unsalted butter, softened
- 6 ounces (170 grams) cream cheese, room temperature
- pinch of salt
- 2 cups (250 grams) powdered sugar
- 2 tablespoons Bailey's Irish Cream
- 1/4 teaspoon vanilla extract
Almond Bostock French Toast
By vealam
Preheat oven to 350°F. Line 2 baking sheets with parchment paper
- fresh brioche loaf, cut into to eight 1-inch slices
- 1/2 cup water
- 1/2 cup sugar
- zest of 1 orange
- 2 teaspoons almond extract
- 1/2 cup Blue Diamond whole, natural almonds
- 5 tablespoons butter, melted
- 1/3 cup granulated sugar
- 2 tablespoons flour
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon light rum
- 1 cup sliced almonds (optional)
- powdered sugar, for dusting
Bloody Good Steak
By vealam
Place peppercorns in plastic bag (ziploc-type) and smash with a hammer until they are coarsely crushed
- 1 slab of flank steak
- 2 tablespoons black peppercorns
- Extra-virgin olive oil
- Kosher salt
- Real Balsamic vinegar
Super Chocolate Fudge Cake Pudding
By vealam
Pre heat the oven to 180C Place the chocolate and butter into a saucepan over simmering water and stir until the c...
- 250 g Dark Chocolate
- 100 g butter
- 2 tablespoons Frangelico
- 4 eggs
- 100 g brown sugar
- 600 mls cream (whipped, to decorate)
- chocolate (to decorate)
Chocolate Whiskey Bundt Cake with Whiskey Caramel Sauce
By vealam
Preheat oven to 350ºF. Generously butter a standard (12-cup) bundt pan
- For CAKE:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup dark or dutch-processed cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 3/4 cup warm water
- 1/4 cup decent quality Tennessee whiskey or bourbon
- For CARAMEL:
- 1 cup granulated sugar
- pinch cream of tartar
- 1/4 cup water
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons whiskey or bourbon
Sausage Stuffed Mushrooms
By vealam
Preheat oven to 450 degrees
- For the FILLING:
- 20 stuffer sized mushrooms (2 - 14oz packages), stems and caps separated
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons Captain Morgan Original Spiced Rum
- 2 teaspoons extra virgin olive oil
- 1 shallot, minced
- mushroom stems, chopped
- 12 oz sweet breakfast sausage, casings removed (I used brown sugar and honey sausage)
- 2 Tablespoons Captain Morgan Original Spiced Rum
- 3 oz cream cheese
- 2 Tablespoons parmesan cheese, grated
- 1/4 cup seasoned panko bread crumbs
- kosher salt
- black pepper
Salted Caramel Cookie Bars
By vealam
Preheat oven to 350°F. Line an 8 by 8-inch pan with aluminum foil and spray with nonstick cooking spray
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup Imperial Sugar Dark Brown Sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1 1/2 cups (9 ounces) semisweet chocolate chips
- 11 ounces caramel candy squares, unwrapped
- 3 tablespoons heavy cream
- Flaked sea salt
- Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.