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Recipes
Red Velvet Cupcakes
By vealam
Southern Living DECEMBER 2011
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 (1-oz.) bottle red liquid food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
Daddy’s Home Cocktail
By vealam
1. Preheat oven to 400°F
- 1/4 cup walnuts
- 1 cup water
- 1 chamomile tea bag
- 1 cup brown sugar
- 2 oz bourbon
- 1/2 oz walnut simple syrup
- 2 to 3 dashes of orange bitters
- Maraschino cherry
- Lemons
Pistachio Cake with Orange Cream and Lavender Honey
By vealam
Preheat the oven to 325°
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 cups unsalted pistachios (7 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup plus 1 teaspoon sugar
- 1/2 cup (5 ounces) pistachio paste (see Note)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup mascarpone
- 1/4 cup sour cream
- 1/2 teaspoon finely grated orange zest
- Chopped candied oranges and lavender honey, for garnish
Apple Coffee Cake Muffins
By vealam
instructions preheat the oven to 350 degrees
- 1/2 cup pecans, finely chopped
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peeled, chopped apple
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Roasted Poblano Corn Dip
By vealam
Preheat the oven to 350 degrees F
- 1/2 lb poblano peppers
- 2 8oz blocks cream cheese, at room temperature
- 1 tsp garlic powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 4 cups frozen corn kernels
- 8 oz extra sharp cheddar cheese
- 1/2 cup sour cream
- tortilla chips, for serving
Hot Caramelized Onion Dip with Bacon and Gruyere
By vealam
Preheat oven to 400 degrees
- 4 bacon strips
- 2 sweet onions, halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon dry sherry
- 1/4 teaspoon tabasco
- 1/2 teaspoon chopped fresh thyme
- 1 cup shredded Gruyere Cheese
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/4 teaspoon freshly, ground black pepper
Roasted Tomato Focaccia Bread
By vealam
Heat the water and olive oil in a saucepan over medium heat until it starts to steam
- 1 cup (250 ml) water
- 1 tablespoon olive oil
- 2 - 2 1/2 cups (240-300 grams) bread flour
- 1 teaspoon coarse salt
- 1 tablespoon granulated sugar
- 1 packet (2 1/4 teaspoons) Red Star Active-Dry Yeast
- 1 tablespoon fresh thyme, divided
- 1 cup (150 grams) cherry or grape tomatoes, halved
- Additional olive oil, for brushing
- Coarse salt, for sprinkling
Warm and Cheesy Bacon Dip
By vealam
Preheat oven to 400 degrees F
- 16 ounces sour cream
- 12 ounces bacon, cooked and crumbled
- 8 ounces cream cheese, at room temperature
- 8 ounces cheddar cheese, shredded (about 2 cups)
- 1/3 cup sliced scallions (about 3 scallions)
Ricotta Meatballs with Chianti Sauce
By vealam
To make the Chianti Sauce: sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and...
- SAUCE:
- 1/2 cup finely minced onions
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, peeled and minced
- 2 ounces prosciutto, finely diced
- 1/2 cup dry red wine
- One 28-ounce can crushed San Marzano tomatoes
- 1 cup beef broth
- MEATBALLS:
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup fresh bread crumbs
- 1/2 cup fresh parsley, chopped
- 2/3 cup ricotta cheese
- 2 large eggs, beaten
- 2 teaspoons fennel seeds
- 1 teaspoon cumin
- 1 teaspoon dried chili flakes
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- Parmigiano-Reggiano wedge
Lentil Soup with Kale and Sausage
By vealam
Heat the EVOO in a soup pot over medium-high heat
- 2 tablespoons EVOO, plus more for drizzling
- 1 pound hot or sweet Italian sausage, casings removed
- 4 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 stems fresh rosemary
- 1 carrot, finely chopped
- 1 large or 2 medium onions, chopped
- 1 potato, peeled and cut into small dice
- 2 tablespoons tomato paste
- 1 bunch black kale, stemmed and chopped
- A few gratings fresh nutmeg
- 1/2 cup dry white or red wine
- 6 cups chicken stock
- 1 1/4 cups brown lentils
- Shaved Pecorino cheese, for serving