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Recipes
Zucchini and Fresh Corn Farmers’ Market Salad with Lemon-Basil Vinaigrette
By vealam
For the Salad With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding ...
- For the Lemon-Basil Vinaigrette:
- 1 small or medium zucchini
- 1 small or medium yellow squash
- 1 ear of corn, shucked and cleaned, with the kernels cut off the cob
- 1 ounce goat cheese
- Lemon-Basil Vinaigrette (recipe below)
- Red pepper flakes
- Kosher salt and freshly ground black pepper
- A few leaves of fresh torn basil
- optional: A few tablespoons of toasted pine nuts
- 1/2 cup good olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Dijon mustard
- 1 clove minced fresh garlic
- Kosher salt and freshly ground black pepper to taste
Chili Cashew Shrimp Noodles
By vealam
Bring a large pot of salted water to a boil
- 7-8 ounces uncooked rice noodles
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons peanut or sesame oil
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced or grated
- 4 red chillies, seeded + chopped
- 1 red bell pepper, sliced into matchstikes
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Peanut Butter Cup Brownie Cheesecake
By vealam
Bake brownies according to package directions, allow to cool completely
- 1 19 1/2 oz brownie mix (prepared in 9x13 pan according to package directions)
- 1 cup hot fudge sauce, divided
- 2 (8 oz) packages cream cheese, room temperature
- 1 1/2 cups creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 12 peanut butter cups, chopped
Pumpkin Walnut Cake with Caramel Whipped Cream
By vealam
CAKE: Place rack in center of oven and preheat to 350F degrees (325F degrees if using dark, non-stick pan)
- CAKE:
- 1 3/4 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (fresh, if you’re able)
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar, super fine is nice
- 3/4 cup light brown sugar, firmly packed
- 1/2 cup melted and cooled coconut oil, or canola or avocado oil
- 1 1/4 cup pumpkin puree
- 1/3 cup whole milk (may substitute almond or coconut milk)
- 1 teaspoon vanilla extract
- 1 cup coarsley chopped walnuts
- CARAMEL WHIPPED CREAM:
- Note - the easy caramel that is made for this whipped cream needs to cool for 2 hours before mixing with the remaining ingredients. Plan accordingly and prepare a few hours before starting the cake or even a day ahead.
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1/2 teaspoon fresh squeezed lemon juice
- 1 1/4 cup heavy cream, divided
- 3/4 cup mascarpone cheese
- 1 teaspoon vanilla extract
5 Ingredient Spicy Roasted Red Pepper Dip
By vealam
In a food processor, combine the feta and cream cheese
- 6 oz feta cheese, crumbled
- 4 oz cream cheese, softened to room temperature
- 4 roasted red peppers, skinned and seeded (you can use jarred roasted red peppers if you rinse and drain them)
- 2 cloves garlic, minced
- 1 teaspoon canned chipotle in adobo, minced (plus more, to taste)
- Parsley, to garnish (optional)
- Pita chips, vegetables, or pretzels, to serve
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting
By vealam
Preheat oven to 350 degrees F
- Bourbon Chocolate Cupcakes:
- 1 cup bourbon*
- 1 cup canola oil
- 2 large eggs
- 2/3 cup greek yogurt
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- Pecan Pie Filling:
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup brown sugar
- 3/4 cup corn syrup
- 3 eggs
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- Butter Pecan Frosting:
- 1/4 cup (1/2 stick) butter
- 2/3 cup heavy cream
- 1 cup + 2 tablespoons packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1 tablespoon + 1 teaspoon vanilla extract, divided
- 2 tablespoons bourbon
- 1/4 teaspoon cinnamon
- 1 1/2 cup finely chopped raw pecans + 18 whole pecans
Quick Shrimp Lo Mein
By vealam
For the LO MEIN SAUCE: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce
- LO MEIN SAUCE:
- 1 1/4 cups vegetable stock
- 3 tablespoons cornstarch
- 3 tablespoons low-sodium light soy sauce
- NOODLES:
- One 12-ounce nest thin egg noodles (makes 1 pound cooked)
- 1 tablespoon toasted sesame oil
- 2 tablespoon peanut or vegetable oil
- 1 tablespoon freshly grated ginger
- 4 large dried or fresh shitake mushrooms, washed, presoaked in warm water for 20 minutes if dried, sliced
- 2 cloves garlic, finely chopped
- 1 pound shrimp, tails on
- 7 ounces choi sum, leaves and stalks cut into 2-inch pieces, or broccoli florets
- 1 tablespoon Shaosing rice wine
- 2 tablespoon toasted sesame oil
- 1 tablespoon dark soy sauce
- 1 large pinch ground white pepper
Apple Funnel Cake w/ Apple Yogurt Sorbet
By vealam
TO MAKE APPLE YOGURT SORBET: In a pot over medium heat, bring apple juice, granulated sugar, unflavored gelatin (sp...
- APPLE YOGURT SORBET:
- 3/4 cup (180 grams) 100% apple juice
- 1/2 cup + 2 tbsp (137 grams) granulated sugar
- 1 tbsp (9 grams) unflavored gelatin
- 1/4 tsp salt
- 2 cups (500 grams) Greek yogurt
- APPLE FUNNEL CAKE:
- 3/4 cup (93 grams) all-purpose flour
- 1/2 cup (58 grams) tapioca flour
- 3 tbsp (42 grams) granulated sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/3 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg, plus more to sprinkle
- 1 ~3/4 (160 grams) peeled/cored apple, diced into small chunks
- 1 large egg
- Canola oil for frying
- 2 tbsp powdered sugar + 1 tbsp ground cinnamon to dust
Boozy Yellow Birthday Cake with Chocolate Frosting and Caramelized White Chocolate Ganache
By vealam
For the Yellow Birthday Cake: Center a rack in the oven and preheat to 350 (F)
- For the Yellow Birthday Cake:
- (makes one 6-inch, 3-layer cake)
- 1 cup granulated sugar
- zest from 1 large orange
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons (1 1/2 sticks plus 2 tablespoons) unsalted butter, at room temperature
- 10 large egg yolks, at room temperature
- 2/3 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- For the Grand Marnier Simple Syrup:
- (makes around 1/4 cup)
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons Grand Marnier, divided in half
- pinch of fresh orange zest
- For the Chocolate Ganache Frosting:
- (makes around 3 cups)
- 10 ounces 70%-cacao dark chocolate, roughly chopped
- 2/3 cup confectioners' sugar, sifted
- 3/4 cup plus 1 tablespoon heavy cream
- 2 large egg yolks
- 3 tablespoons unsalted butter, at room temperature
- For the Caramelized White Chocolate Ganache:
- (makes around 1/3 cup)
- 4 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- a pinch of kosher salt
Asian Lettuce Wraps
By vealam
In a skillet over medium-high heat, add the vegetable oil and saute beef until brown
- 2 teaspoons vegetable oil
- 1 pound ground beef
- 2-inch piece ginger, peeled and finely grated
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1/4 cup hoisin sauce
- 1/4 cup chopped peanuts
- Salt and freshly ground black pepper
- 1 head Boston lettuce, leaves separated, cleaned and dried