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Recipes
Espagnole Sauce
By vealam
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden...
- 1 small carrot, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*
- 1/4 cup canned tomato purée
- 2 large garlic cloves, coarsely chopped
- 1 celery rib, coarsely chopped
- 1/2 teaspoon whole black peppercorns
- 1 Turkish or 1/2 California bay leaf
Pumpkin Cinnamon & Chocolate Swirl Bread
By vealam
In the bowl of a stand mixer, whisk together warm water, yeast and 1/2 teaspoon of sugar
- BREAD:
- 2 1/4 teaspoons (one 1/4 oz. packet) instant dry yeast
- 1/4 cup warm water (110-115°F)
- 1/2 teaspoon granulated sugar
- 1/4 cup milk, warmed (110-115°F)
- 2 Tablespoons molasses
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1 Tablespoon unsalted butter, softened
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- dash ground cloves & allspice
- 1 large egg
- 1 cup canned plain pumpkin puree (NOT pumpkin pie filling)
- 3 1/4 cups all-purpose flour
- 1/2 Tablespoon unsalted butter, melted
- 1-2 Tablespoons raw sugar
- SWIRL:
- 1 1/2 Tablespoons butter, melted
- 3 Tablespoons brown sugar
- 1 Tablespoon ground cinnamon
- 2-3 ounces bittersweet or semisweet chocolate (Divine's 70% Dark Chocolate with Ginger & Orange bar), chopped
Pumpkin Crème Brûlée Doughnuts
By vealam
1. Fill a deep skillet with 2 inches of oil and preheat to 350°F
- pumpkin pudding:
- 1 cup whole milk
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 1 egg, lightly beaten
- 2/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- doughnuts:
- 1 tablespoon vegetable shortening
- 1/2 cup sugar
- 1 egg yolk
- 1 3/4 cup plus 2 tablespoons all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup whole milk
- peanut oil (or a 50/50 peanut and vegetable oil blend)
- 1/4 cup honey
- 1 cup turbinado sugar
Chocolate Bread Pudding
By vealam
preheat to 350°F Whisk together eggs, sugar, vanilla, and sea salt in large bowl
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 3/4 cup sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- Brioche or Challah bread, 6 1-inch slices, cubed
- 7 ounces dark chocolate, roughly chopped
Classic Glazed Doughnuts
By vealam
by Lara Ferroni
- Basic SUGAR GLAZE:
- 1 tablespoon plus 1 teaspoon active dry yeast
- 1 cup whole milk, heated to 110°F
- 2 to 2 1/2 cups (320 to 400 grams) bread flour
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 2 tablespoons (30 grams) superfine sugar
- 1/2 teaspoon table salt
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
- Vegetable oil for frying
- Special equipment: Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer
- 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
- 3 to 4 tablespoons milk or water
- 2 teaspoons vanilla extract (optional)
- CHOCOLATE GLAZE:
- 1 1/2 cups (150 grams) confectioners' sugar
- 4 tablespoons (27 grams) cocoa powder
- 2 tablespoons milk or water
- 2 teaspoons vanilla
Toasted-Coconut Refrigerator Cake
By vealam
Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, sha...
- 1/4 cup flaked sweetened coconut
- 1 cup heavy (or whipping) cream, whipped to a soft peak
- 2 pound cakes (such as Sara Lee), about 11 ounces each
- 2 cups Vanilla Pudding
Shortbread Toffee Cookie Bars
By vealam
Preheat oven to 350° Line a 9x13 pan with foil and spray lightly with nonstick spray
- Shortbread Crust:
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 1/2 cups flour
- Filling:
- 1 cup sweetened condensed milk
- 2 Tbsp butter
- Topping:
- 2 cups milk chocolate chips
- 1 1/2 cups Toffee Bits
Apple and Cardamom Croissant Bread Pudding with Caramel Sauce
By vealam
1. Preheat oven to 350˚F
- caramel sauce:
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 6 (slightly stale) butter croissants, cut into 1” cubes
- 2 large gala apples, peeled and diced
- 1 1/4 cups light brown sugar, divided
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 5 tablespoons unsalted butter, melted, cooled and divided
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cardamom
- 1/2 teaspoon ground cinnamon
Creamy Chicken Enchilada Pasta Salad
By vealam
In the bottom of a large salad bowl, mix the Greek yogurt and enchilada sauce together
- 2 Grilled Chicken Breasts, sliced
- 1/2 Pound Cooked Macaroni/Fusilli/Farfalle Noodles
- 1 Cup Corn Kernels
- 3/4 Cup Black Beans
- 3/4 Cup Sliced Jarred Roasted Red Peppers
- 1 Jalapeno, sliced
- 1/2 Cup Nonfat Plain Greek Yogurt
- 1/4 Cup Red Enchilada Sauce
- Fresh Cilantro and Diced Red Onion for garnish
Sour Cream Peach Pie
By vealam
Heat the oven to 400 degrees
- For the filling:
- 1 Pie Crust, unbaked
- 4 Cups Peaches, peeled and sliced, then divided
- 3 Large Egg Yolks
- 2 Tablespoons Flour
- 1/4 Teaspoon Salt
- 1 Cup Sugar
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cinnamon
- 1 Cup Sour Cream (not fat free)
- 1 Teaspoon Vanilla
- For the peach topping:
- 2 Teaspoons Sugar
- 1/4 Teaspoon of Cinnamon
- 1 Tablespoon Flour
- For the Topping:
- 1/2 Cup Brown Sugar
- 1/2 Cup Flour
- 1/2 Teaspoon Cinnamon
- 4 Tablespoons Butter, Cold, cubed