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Recipes
Fancy-Ass Chicken Pot Pies (For Two)
By vealam
Pie Crust: In a large bowl, mix together the flour, salt and baking powder
- Schmaltz Pie Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons cold schmaltz
- 1/4 cup cold water
- Pot Pies:
- 2 boneless, skinless chicken thighs (3/4 pound chicken thighs)
- Salt
- 3 tablespoons schmaltz or unsalted butter
- 1 small shallot, peeled and minced
- 1 small carrot, peeled and diced
- 1 garlic clove, peeled and minced
- 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1 1/4 cup low-sodium chicken stock
- 2 tablespoons goat cheese
- 2 tablespoons frozen peas
Coconut Cream Bundt Cake
By vealam
Preheat the oven to 350F. Grease and flour a 10 inch bundt cake pan
- 1/2 cup (1 stick) butter, softened
- 3/4 cup coconut oil
- 1 (8 ounce) package cream cheese, softened
- 2 1/2 cups white sugar
- 6 eggs- room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups flaked coconut
- 2 cups unsweetened coconut milk*
- 2 cups powdered sugar
- flaked coconut for topping
Blueberry Lemon Cake with Lemon Glaze
By vealam
Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter)...
- Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
- 2 teaspoons lemon zest
- Glaze:
- 2 cups confectioners' sugar
- 1/4 cup lemon juice, or as necessary for consistency
- 1 to 2 teaspoons lemon zest or to taste, for garnishing
Soprano’s Sunday Gravy
By vealam
To make the sauce, heat the oil in a large heavy pot over medium heat
- For the sauce:
- 2 Tbsp olive oil
- 1 lb meaty pork neck bones or 1 lb pork spareribs
- 1 lb Italian sausage
- 4 garlic cloves
- 1/4 cup tomato paste
- 3 (28 ounce) cans peeled Italian tomatoes
- 2 cups water
- 6 leaves fresh basil, torn into small pieces
- kosher salt
- black pepper
- For the meatballs:
- 1 lb lean ground beef (at least 80/20)
- 1/2 cup plain breadcrumbs
- 2 large eggs
- 1 teaspoon finely minced garlic
- 1/2 cup parmesan cheese
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 1 tsp kosher salt
- black pepper
- 2 Tbsp olive oil
Ravioli Italian Sausage Skillet
By vealam
Preheat oven to broil. Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) package cheese-filled ravioli
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup basil leaves, chiffonade
Double Chocolate Chip Cookie Ice Cream Sandwiches
By vealam
Preheat the oven to 350°F
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon espresso powder
- 2/3 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups dark chocolate chunks
- 2 14-ounce packages ice cream
Coconut Curried Lentils
By vealam
Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tend...
- 2 cups dried red lentils, or any lentil variety (OR 4 cups canned)
- 1/4 cup coconut or vegetable oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 1/2 tbsp finely grated ginger, packed
- 2 tsp mustard seeds (you may substitute whole cumin seeds, or same amount ground cumin)
- 1 tsp turmeric
- 1/2 tsp cayenne
- 2 cups diced tomatoes (canned or fresh)
- 1 400-mL can coconut milk
- 1 tbsp kosher salt (or 1 1/2 tsp table salt), or to taste
- 2 tbsp finely chopped cilantro, plus more for serving
- 1 cup dried coconut ribbons, optional
Pistachio Cake with Honey Vanilla Buttercream
By vealam
This pistachio cake with honey vanilla buttercream frosting is a true celebration cake - with a light crumb and a d...
- Cake:
- 1 cup shelled pistachios
- 2 1/2 cups cake flour
- 3/4 cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 1 tbsp vanilla extract
- 1 large egg
- 3 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- Buttercream:
- 1 1/2 cups sugar
- 1/3 cup flour
- 1 1/2 cups milk
- 1/3 cup heavy cream
- 1 1/2 cups unsalted butter, soft, cut into small pieces
- 1 tsp vanilla extract
- 3 tbsp honey
Saffron Rice
By vealam
In a large sauté pan, cook the onion until soft and translucent over medium heat, about 5 minutes
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cups long grained rice
- large pinch saffron
- 4 cups water
- 1/2 cup peas, hulled
- kosher salt to taste
- 1 tablespoon olive oil
Christmas White Chocolate Cranberry Layer Cake
By vealam
CAKE: Preheat the oven to 350 Deg F
- CAKE:
- 3 1/3 c cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup plus 2 Tbsp unsalted butter, room temperature
- 2 cups granulated sugar
- 1 tsp vanilla extract or seeds from one vanilla bean
- 6 large egg whites
- 1 cup milk, room temperature (full fat NOT low or non fat)
- FILLING:
- 3 cups fresh cranberries
- 2/3 granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1 cup cranberry jelly or preserves
- 1/4 c cranberry juice
- BUTTERCREAM:
- 6 large egg whites, room temperature
- 1 1/2 cups granulated sugar
- 1/2 c water
- 1/4 tsp sea salt
- 8 ounces white chocolate, melted
- 1 1/2 lbs butter, cut into pieces, slightly cooler than room temperature
- SPARKLING CRANBERRIES:
- 3 cups fresh cranberries
- 1 c water
- 1/2 c cranberry juice
- 1 1/2 cup granulated sugar
- 1 cup organic evaporated cane syrup/juice ( larger granule sugar than regular sugar)
- 1 cup super fine sugar