Vealam's profile page
Recipes
Salted Caramel Pots de Crème
By vealam
Preheat oven to 325 degrees
- 1 1/4 cups (260g) granulated sugar
- 1/3 cup (80ml) water
- 1/4 tsp fine sea salt
- 1 1/2 cups (355ml) heavy cream
- 1/2 cup (120ml) whole milk*
- 6 large egg yolks
- 1/2 tsp vanilla extract
- Maldon sea salt or fleur de sel, for topping
Garlic Naan Bread
By vealam
Fill a medium sized bowl with the water and sprinkle the yeast on top of it
- 2 1/2 cups lukewarm water
- 2 teaspoons Red Star Active Dry Yeast
- 5 1/2 cups all purpose flour, plus more for dusting the work surface with
- 1 tablespoon Kosher salt
- 10 cloves garlic, minced
- 3/4 cup green onion, sliced finely
- Olive oil for brushing the dough
- 1/4 cup cornmeal
Vegetable Fried Rice
By vealam
Heat 1 tablespoons of oil in a wok or frying pan over medium-high heat
- 1 cup frozen peas
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 4 cups cold cooked rice
- 2 tablespoons soy sauce
- 1 tsp salt
Grown Up Slushies
By vealam
For the simple syrup: Bring the water and sugar to a simmer for 2–3 minutes until the sugar has dissolved
- FOR THE SIMPLE SYRUP:
- 1 cup Water
- 1 cup Sugar
- FOR EACH SLUSHIE:
- 1 cup Frozen Fruit
- 1/4 cup Ice
- 1-1/2 ounce, fluid Cold Vodka
- 3 Tablespoons Simple Syrup
- 2 teaspoons Fresh Lime Or Lemon Juice (Preferably Lime)
Snickerdoodle Cheesecake Bars
By vealam
Preheat oven to 350º. Grease a 9"-x-13" baking pan with cooking spray
- CHEESECAKE:
- 2 blocks cream cheese, softened
- 1/2 c. sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- pinch of kosher salt
- SNICKERDOODLE:
- 2 1/4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 sticks unsalted butter, melted
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 tsp. ground cinnamon
- cinnamon sugar, for sprinkling
Mini Peanut Butter Trifles
By vealam
For the PEANUT BUTTER MOUSSE: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl usi...
- For the PEANUT BUTTER MOUSSE:
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup plus one tablespoon confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- For the TRIFLE LAYERS:
- 10 Tagalong® Cookies, chopped
- fudge sauce (store bought or homemade)
- 1/2 cup heavy cream plus 1 tablespoon confectioners’ sugar, whipped
Roasted Corn and Crab Dip
By vealam
Makes: 10 servings Serving size: 1/4 cup Prep 25 mins Roast 425°F 20 mins Chill Up to24 hrs Bake 375°F 20 mi
- Nonstick cooking spray
- 1 cup frozen whole kernel corn, thawed
- 1 cup chopped red sweet pepper
- 2 teaspoons olive oil
- 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1 cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sliced green onions (2)
- 1/4 teaspoon freshly ground black pepper
- Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread
By vealam
The bread is soft and chewy, loaded with tangy sun-dried tomatoes, and the basil is the perfect complement to the t...
- 2 cups all-purpose flour
- 3/4 cup water, warmed to manufacturer's directions
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, optional and to taste
- one 8.5-ounce jar sun-dried tomatoes in olive oil, julienned or sliced thin
- 10 about 10 fresh torn basil leaves, divided (generous pinches dried basil may be substituted, to taste)
- 1 1/2 cups shredded mozzarella cheese, loosely packed when measuring
Passionfruit Curd Donuts
By vealam
For the Passionfruit Curd: In a medium heavy-bottomed pot, whisk together 1/2 cup granulated sugar and 3 large egg ...
- Special Equipment:
- a candy/deep-fry thermometer
- a Bismarck pastry tip
- a 3 1/2-inch round cookie cutter
- For the Passionfruit Curd:
- (makes around 1 cup, enough for 12 generously filled donuts)
- 1/2 cup (3.5 ounces) granulated sugar
- 3 large egg yolks
- 1/4 cup (2 fluid ounces) passionfruit puree
- 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
- 1/2 cup (1 stick // 4 ounces) cold unsalted butter, cut into 1-inch cubes
- For the Donuts:
- (makes around 12 donuts)
- 3/4 cup (6 fluid ounces) whole milk
- 2 large eggs
- 2 large egg yolks
- 3 1/2 cups (17.5 ounces) all-purpose flour
- 1/4 cup plus 1 cup (8.75 ounces) granulated sugar, divided into 1/4 cup and 1 cup portions
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter (3 ounces) at room temperature and cut into 1-inch cubes
- vegetable oil, for frying
Creme Brulee French Toast
By vealam
In a bowl, whisk together the eggs, milk, cream, rum, vanilla, nutmeg and salt
- 5 large eggs plus 2 yolks (or 6 whole eggs)
- 2 1/4 cups whole milk
- 1/2 cup heavy cream (or use more milk)
- 1 Tbsp. dark rum or orange juice
- 2 tsp. vanilla extract
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- 1 loaf French bread, sliced 1 inch thick, preferably stale (about 1 pound)
- 1 cup packed light brown sugar
- 8 Tbsp. (1/2 cup) unsalted butter, melted