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Recipes
Southern Peach Cobbler
By vealam
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven
- Peach Filling Ingredients:
- 8 medium-size fresh peaches, sliced into thin wedges or bite size chunks - about 9-10 cups
- 1 teaspoon fresh lemon juice
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons arrowroot or cornstarch
- Topping Ingredients:
- 2 cups all-purpose flour *
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter, chilled and grated
- 1/2 cup boiling water
- Gluten-Free Substitution:
- 1 1/4 cup brown rice flour
- 2/3 cup tapioca starch
- 1/3 cup potato starch
- Cinnamon Sugar Topping Ingredients:
- 1/3 cup white sugar
- 2 teaspoons cinnamon
Blackberry Crush Cocktail
By vealam
In a cocktail glass add the blackberries, lime juice and simple syrup, lightly crush berries to release their juice
- Lemon Thyme Simple Syrup:
- 3 Blackberries
- 1 tablespoon fresh lime juice
- 1 tablespoon lemon thyme simple syrup (recipe below)
- 1 1/4 ounce vodka
- Seltzer
- Ice
- 1 cup of sugar
- 1 cup of water
- 1 sprig of lemon thyme (or more for stronger flavor)
Baked Zucchini Parmesan Crisps
By vealam
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
- 1 pound of zucchini (about 3 medium)
- 1 egg white
- 1/3 cup plus 1 tablespoon panko bread crumbs
- 1/3 cup plus 1 tablespoon freshly ground Parmesan cheese
- 4-5 sprigs fresh thyme leaves, stripped from the stem
- 1/4 teaspoon kosher salt and freshly ground black pepper
- Pinch of cayenne pepper
Cinnamon Roll Buttermilk Biscuits
By vealam
Preheat oven to 450 degrees
- 5 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons vegetable shortening
- 3/4 cup buttermilk
- Cream Cheese Icing
- 3 ounces softened cream cheese
- 1/2 teaspoons vanilla
- 1 tablespoons milk
- 1 cup powdered sugar
Chocolate Pound Cake
By vealam
1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F
- 1 cup all-purpose flour
- 1 teaspoon salt
- 3/4 cup Dutch-processed cocoa powder
- 2 ounces milk chocolate, finely chopped
- 1/3 cup boiling water
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
Peanut Butter Sandwich Cookies
By vealam
For the peanut butter cookies, cream together the butter and peanut butter for 30 seconds on medium high speed with...
- For the Peanut Butter Cookies:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup crunchy peanut butter
- 1/2 cup sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- For the Peanut Butter Buttercream:
- 1/2 cup butter, softened (1 stick)
- 1/2 cup creamy peanut butter
- 1 cup confectioner's sugar
- 1 tbsp heavy whipping cream
Parmesan Scalloped Potato Stacks
By vealam
1. Preheat oven to 400°F
- 2 garlic cloves
- 1 shallot
- 2 cups half and half
- 1 cup + 1/2 cup Parmesan, freshly grated
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 Tbs fresh thyme leaves
- 3 to 4 small to medium baking potatoes
Baked Risotto with Roasted Vegetables
By vealam
by Sarah Copeland
- ROASTED WINTER VEGETABLES:
- 2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
- 2 medium red or yellow onions, quartered
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Handful of fresh parsley, coarsely chopped, for garnish
- RISOTTO:
- 1 tbsp extra-virgin olive oil
- 1/2 onion, finely chopped
- 3/4 cup/150 g Arborio rice
- 1/4 cup/60 ml dry white wine
- 2 to 2 1/4 cups/480 to 540 ml hot water, homemade or packaged organic chicken broth, or a mix
- 3/4 tsp kosher salt
- Pinch of freshly ground black pepper
- 1 to 2 tbsp unsalted butter
- 1/4 cup/30 g freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Papi Chulo Sauce
By vealam
In a food processor combine everything except one bunch of cilantro
- 3 bunches of cilantro with stems, washed
- 1 bunch of flat leaf parsley
- 5-6 serrano peppers with seeds
- 1-2 jalapeño pepper with seeds
- 3-4 cloves of garlic
- 2 tsp of rice vinegar
- 3 tbsp Dijon mustard
- juice of 2 limes
- juice of half a lemon
- juice of an orange
- 1.5 cups of olive oil
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tbsp
Greek Feta Fries with Roasted Garlic Saffron Aioli
By vealam
Preheat oven to 425 degrees F
- 4 russet potatoes, cut into 1/4 inch wide strips
- 1/4 cup olive oil
- 4-6 roasted garlic cloves, mashed*
- 1 teaspoon fresh oregano
- 1 teaspoon fresh basil + more for serving
- pinch of cayenne pepper
- salt and pepper, to taste
- 6 ounces feta cheese, crumbled
- fresh parsley, for garnish
- 1/2 cup olive oil based mayo**
- 1 tablespoon dijon mustard
- 4-6 cloves roasted garlic*
- heavy pinch of saffron
- 1-2 tablespoons lemon juice
- salt and pepper, to taste