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Recipes
Crisp Skillet Sea Bass with Pistachio Butter
By vealam
To make the pistachio butter, add the pistachios to a food processor and pulse until small powdery crumbs remain
- pistachio butter:
- 1/4 cup roasted, salted pistachios
- 6 tablespoons unsalted butter, at room temperature
- mango slawlsa:
- 1 head napa cabbage, sliced
- 1 mango, peeled and thinly sliced
- 1/4 red onion, thinly sliced
- the juice of 1 lime
- 1/2 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- crispy tortillas:
- 4 (4-inch) flour tortillas
- 3 tablespoons olive oil
- 4 pieces raw sea bass, 1 1/2-2 inches thick (if using frozen, completely thaw and dry)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Banana, Pecan, Coconut and Chocolate Chip Blondies
By vealam
Preheat your oven to 350 F
- 6 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup maple syrup, agave syrup or golden syrup
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup mashed, ripe banana
- 1 cup all purpose flour
- 1/3 cup shredded coconut
- 1/3 cup pecan halves, roughly chopped
- 1/3 cup bittersweet chocolate chips
Tropical Rum Trifle with Coconut Cream
By vealam
To make the coconut cream: Whisk together the sugar, cornstarch, milk, coconut milk and egg yolks in a medium sauce...
- For the coconut cream:
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1 cup (237 ml) whole milk
- 1 14 oz can (415 ml) unsweetened coconut milk
- 4 large egg yolks
- For the trifle:
- 4 cups chopped strawberries, mango and pineapple, chopped
- 1 tablespoon granulated sugar
- 1 tablespoon rum
- 3 cups coconut cream
- 1 Cruzan Rum Coconut Cake or pound cake, in thin chunks
- 1/2 cup (43 grams) flaked or shredded coconut, toasted
- 1/4 cup (37 grams) macadamia nuts, toasted
Strawberry Rosehip Frozen Yogurt
By vealam
Instructions Add the milk and honey to a small saucepan and heat over low heat until they begin simmer and steam, ...
- 1 1/2 cups full-fat coconut milk or milk of your choice
- 1/2 cup honey*
- 2 tablespoons rosehips or 2 rosehip tea bags (optional)
- 1 vanilla bean, seeds removed or 2 teaspoons vanilla
- 3 cups fresh or frozen strawberries, hulled
- 3 cups plain greek yogurt (0%, 2% or full-fat all work)
Enchiladas for Two
By vealam
Preheat oven to 350º. In a large saucepan, heat the olive oil
- 1 tablespoons extra-virgin olive oil
- 1/2 small yellow onion, chopped
- 1 clove garlic, minced
- 1/2 jalapeño, seeded and chopped
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- Pinch of crushed red pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried Mexican oregano
- 1/2 teaspoon sugar
- Kosher salt
- Fresh ground black pepper
- One 14-ounce can diced tomatoes
- 1/2 cup frozen roasted corn
- 1/2 pound boneless skinless chicken breasts
- 2 eight-inch corn or flour tortillas
- 3 ounces shredded Monterey jack cheese (about 3/4 cup)
S'more Crack Dip
By vealam
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows
- 1 cup of milk chocolate chips
- 2 tbs of milk
- 1 1/4 cups mini marshmallows
- Graham crackers for dipping
Skillet Chicken with Bacon and White Wine Sauce
By vealam
BACON: Preheat the oven to 350 degrees
- 3 slices bacon
- 1/2 cup flour (I used white whole wheat)
- salt and pepper
- 2 teaspoon herbes de provence
- 1 1/2 - 2 lbs. chicken thighs with skin**
- 1-2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- dried or fresh parsley for topping
Baked Bananas Foster a la Mode
By vealam
Preheat oven to 400 degrees
- 4 ripe medium bananas, sliced into 1/2-inch rounds
- 1/2 tsp. ground cinnamon
- 3 T. dark brown sugar
- 2 tsp. pure vanilla extract
- 2 T. honey
- 4 cups vanilla ice cream
Lemon Crunch Bars
By vealam
Preheat the oven to 375ºF
- NOTES:
- I used an 8-inch tart pan with removable bottom.
- You could use another size/shape tart pan with removable bottom.
- COOKIE BASE:
- 9 TB unsalted butter, room temp
- 1/2 cup granulated sugar
- 1 1/2 cup flour
- 1 ts baking powder
- a huge pinch of sea salt
- zest of 2 lemons
- juice of 1/2 a lemon
- ICING:
- 5 TB unsalted butter
- 2 TB golden syrup
- 3/4 cup powdered sugar
- zest of 1 lemon
Zuppa di Porcini: Porcini Soup
By vealam
*nepitella can be substituted with mint and oregano In a pot, heat the extra-virgin olive oil and butter
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Sprig of nepitella*
- 4 large fresh porcini mushrooms, cleaned and roughly chopped
- 5 cups vegetable broth
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano Reggiano cheese
- 2 eggs