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Recipes
Carmelitas
By vealam
Line an 8x8 baking pan with parchment and lightly grease the expose sides of the pan with butter
- CRUST:
- Butter for greasing pan
- 1 cup all purpose flour
- 1 cup quick cooking oats
- 3/4 cup lightly packed light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) melted unsalted butter
- FILLING:
- 1/2 cup homemade caramel sauce
- 1 tablespoon flour
- 1 cup milk chocolate chips (I use Ghirardelli)
- homemade caramel sauce
Mint Chocolate Mini Cupcakes
By vealam
Preheat the oven to 325 degrees
- FOR THE CAKE:
- 1 C. Hot Water
- 1 t. Instant Espresso Powder
- 1 C. Cocoa Powder
- 1/2 C. Sour Cream
- 1/2 C. Heavy Cream
- 3 C. Flour
- 1/4 t. Salt
- 1 t. Baking Powder
- 1 t. Baking Soda
- 2 1/4 C. Sugar
- 1 1/2 C.(3 sticks) Butter, softened
- 4 Eggs
- 1 T. Vanilla
- 1 t. Mint Extract
- FOR THE GANACHE:
- 2 C. Chocolate Chips or Chopped Chocolate(preferably 60% cacao)
- 1 C. Heavy Cream
- 2 T. Butter, softened
- 1/2 t. Mint Extract
- TOPPINGS:
- 4 C. Stiffly Whipped, slightly sweetened Whipped Cream
- Chocolate Shavings
- 16 Mint Leaves
Roasted Brussels Sprouts
By vealam
Preheat oven to 400 degrees F
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Chef Sharone’s “Smoky Eyes” Cocktail
By vealam
In a small saucepan over medium heat, add juice, sugar, and rosemary and cook until reduced by half
- 1 cup grapefruit juice
- 1 cup mokugar
- 2 sprigs rosemary
- 3/4 oz. mezcal
- 3/4 oz. tequila
- 1 oz. lime juice
- Dash of grapefruit bitters
- Grapefruit twist and burnt rosemary, for garnish
Home Canned Salsa
By vealam
Mix together and bring to a boil; simmer for 10 minutes
- 20 cups chopped tomatoes
- 2 cups chopped white onion
- 1 cup chopped green onion tops
- 4 tablespoons salt
- 2 tablespoons hot chili powder
- 3 tablespoons pepper
- 2 6 ounce cans tomato paste
- 3 cups green chilies
- 12 gloves pressed garlic
- 1/2 cup vinegar
- 1 pinch coriander
- 1/2 cup sugar (optional)
Coconut Cake
By vealam
1. Preheat oven to 350˚F
- cake:
- 2 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/3 cup white sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup coconut milk
- 1/2 cup whole milk
- frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 4 cups sifted powdered sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- garnish:
- 2 cups toasted unsweetened coconut flakes
Pear Spice Cake
By vealam
1. Preheat oven to 325° F
- 1 cup oil
- 1 cup brown sugar
- 1 cup sugar
- 4 eggs
- 2 pears (peeled and cut into small chunks)
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 about 1 T. powdered sugar
Blood Orange Buttermilk Poundcake
By vealam
Preheat the oven to 325°F
- For the CAKE:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1/2 cup (113g or one stick) unsalted butter, at room temperature
- 1 cup (200g) sugar
- finely grated zest of 2 blood oranges
- 2 large eggs, at room temperature
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) fresh blood orange juice
- For the SAUCE:
- 3 tablespoons (45ml) fresh blood orange juice
- 1/2 cup (60g) confectioners’ sugar
15-minute Puff Pastry
By vealam
In a medium bowl, add the flour and salt
- 1 cup (125 grams) all-purpose flour
- 1/4 teaspoon fine salt
- 10 tablespoons high-quality butter (5 ounces), cold
- 1/3 cup ice cold water
Çilbir
By vealam
To make the herbed Greek yogurt: Evenly mix Greek yogurt, chopped dill, grated garlic, salt and ground black peppe...
- Aleppo chili butter:
- 9 oz (254 grams) of Greek yogurt
- 1 tbsp of finely chopped dill
- 1 clove of garlic, grated
- 1/3 tsp of salt
- 1/4 tsp of freshly ground black pepper
- 1/2 stick (57 grams) of unsalted butter
- 1 tbsp of Aleppo chili flakes
- 1/2 tsp of paprika
- 1/8 tsp of ground cumin
- Pickled green chili chimichurri:
- 2 cloves of garlic
- 2 fillets of anchovies soaked in olive oil
- 2 sprigs of fresh thyme
- 1 tbsp (15 grams) of pickled green chili (pickled jalapeño or other types of pickled green hot chilis)
- 1 good handful (14 grams) of fresh parsley leaves
- 1/2 handful (7 grams) of fresh mint leaves
- 1/3 cup (71 grams) of extra virgin olive oil
- 2 tbsp of pickling juice
- 1/4 tsp of freshly ground black pepper
- 1 more tbsp (15 grams) of pickled green chili, diced
- Salt to taste
- 4 large eggs for poaching
- 1 loaf of rustic bread
- Sea salt for sprinkling