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Recipes
Crispy Baked Fries with Garlic Rosemary Aioli
By vealam
Aioli: Mince 2 cloves garlic and leaves from 2 rosemary sprigs
- Garlic Rosemary Aioli:
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 1/2 teaspoons black pepper
- 1 teaspoon kosher salt
- 2 1/2 teaspoons mustard powder
- 2 garlic cloves
- 2 sprigs rosemary
- 1 pinch kosher salt
- 1 large egg yolk
- 2 teaspoons white wine vinegar
- 1/2 cup olive oil
Marzipan Pear Hand Pies
By vealam
Preheat oven to 425 degrees F; arrange oven racks in top third and bottom third of oven
- 1 Green Bartlett pear, ripe but firm, cut into 1/4-inch dice
- 4 ounces almond paste or marzipan, cut into 1/4-inch dice (tossed with a sprinkling of sugar to prevent sticking)
- 2 teaspoons lemon juice
- 2 teaspoons granulated sugar
- 1/4 teaspoon almond extract
- 1 batch of your favorite pie crust (enough for a double crust pie). I personally like Martha's Pate Brisee recipe.
- 1 large egg
- 1 tablespoon cream
- raw or turbinado sugar, for sprinkling
Decadent Chocolate Bread Pudding
By vealam
Bring the half and half to a simmer in a medium saucepan over the stove
- 2 1/2 cups half and half
- 1 1/2 cups dark chocolate chips
- 4 eggs
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 6 cups day old bread, cut into cubes (I had leftover sourdough on hand, so that’s what I used)
- Whipped cream (optional)
Bobby's Stuffed Red Peppers
By vealam
For the salsa: Place the lime juice, cilantro, salt, tomatoes, jalapenos, onions and peppers in a food processor
- BOBBY'S FRESH SALSA:
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon salt
- 2 medium tomatoes, quartered
- 1/2 jalapeno, finely chopped
- 1/2 medium yellow onion, thinly sliced
- 1/2 yellow bell pepper, chopped
- STUFFED PEPPERS:
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 1/4 pounds extra-lean ground beef (90-percent lean)
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped green onions
- 2 cups shredded low-fat Monterey Jack cheese
- Chopped fresh basil, for topping
Caramelized-Honey Brûlée
By vealam
Alison Roman
- 3/4 cup honey
- 1 vanilla bean, split lengthwise
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 teaspoons kosher salt
- 8 large egg yolks
- 3 tablespoons sugar
- Eight 6 ounce ramekins; a kitchen torch
Tom Kha Gai
By vealam
Heat vegetable oil, over medium heat, in a large pot or dutch oven
- 1/2 tablespoon vegetable oil
- 1-2 tablespoons Thai red curry paste
- 3 cups chicken stock
- 3 cups unsweetened coconut milk
- 1 heaping tablespoon lemongrass paste
- 1 heaping tablespoon fresh ginger, minced
- 2 Thai chilies, ribs and seeds removed and minced
- juice of 1-2 limes
- 2 tablespoons Asian fish sauce
- 1 pound chicken breast, cut into thin strips
- 1 cup white button mushrooms, sliced thinly
- 1/4 cup fresh basil, roughly chopped
- cilantro, for garnish
- lime wedges, for garnish
Chocolate Chip Cookie Dough Brownies
By vealam
1. Prepare the Brownies: Preheat oven to 325 degrees F
- For the Brownie:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup unsalted butter, at room temperature
- 2 cups light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- For the Cookie Dough:
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 3 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups mini chocolate chips
Warm Caramel Carrot Cake
By vealam
Preheat oven to 350 degrees F (set to 325 if using a dark colored pan)
- For the Cake:
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup (1 8-ounce can) crushed pineapple, drained (press through mesh strainer)
- 1 cup carrots, finely grated
- 3.5 ounces sweetened coconut flakes (half of a 7 ounce bag)
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- For the caramel sauce:
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 1/4 cup buttermilk
- 2 teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Creamy Tomato Soup
By vealam
Heat the oil in a large saucepan over medium heat
- 2 tablespoons/30ml olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons brown sugar
- 12 large tomatoes, chopped
- 4 sprigs fresh thyme
- 1 piece Parmesan rind, optional
- 1/4 cup/60ml 35-percent cream
- 2 tablespoons/30ml butter
- Salt and pepper
- Grated Parmesan, for serving
- Chopped fresh chives, for serving
Apple Pie Bars
By vealam
Make the CRUST: Preheat the oven to 375°
- For the CRUST:
- 3 sticks unsalted butter, softened
- 3/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- For the FILLING:
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
- 1 tablespoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup water, if necessary
- For the TOPPING:
- 3 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and chilled
- 3/4 cup chopped pecans