Vealam's profile page
Recipes
Salt and Vinegar Zucchini Chips
By vealam
Use a mandolin or slice zucchini as thin as possible
- 4 cups thinly sliced zucchini (about 2-3 medium)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
Hot Chocolate Cheesecake
By vealam
Preheat oven to 350°F. Brush springform pan using a pastry brush with softened butter and set aside
- 20 oreos, or other chocolate wafer sandwich cookies
- 1 stick butter, divided and half melted plus more to grease pan
- 32 ounces cream cheese, 4 8 oz bars, room temperature
- 3/4 cup granulated sugar
- 3/4 cup hot cocoa mix
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, mini
- 1 tablespoon light corn syrup
- 1/4 cup heavy cream
- pinch of salt
- miniature marshmallows, for topping, optional
Summer Chicken Chopped Salad with Strawberries, Avocado + Feta
By vealam
In a medium bowl, whisk together all vinaigrette ingredients
- For vinaigrette:
- 2-3 large romaine hearts, washed and chopped
- 6-8 oz grilled chicken breast, chopped
- 1 1/2 cups ripe organic strawberries, quartered
- 1 cup grape tomatoes, halved
- 2/3 cup sweet corn
- 1 avocado, diced
- 1/4 cup toasted pecans or almonds, coarsely chopped
- 1/3 cup President Cheese Valbresco Feta Crumbles
- Salt and freshly ground black pepper, to taste
- 1 lemon, juiced
- 2 teaspoons honey or sugar
- 1 teaspoon apple cider vinegar
- 3-4 basil leaves, finely chopped
- 1 clove garlic, minced
- 2 teaspoons olive oil
German Chocolate Brownies in a Jar
By vealam
First, prepare BROWNIES. Preheat oven at 250°F
- For BROWNIES:
- 10 ounces 60% bittersweet chocolate chips
- 1 cup (2 sticks) butter
- 1/4 cup brewed coffee
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 3 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- For GERMAN CHOCOLATE FROSTING:
- 3 egg yolks
- 1 cup evaporated milk
- 1 cup sugar
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon vanilla
- For PARFAIT ASSEMBLY:
- 1 1/2 cup toasted coconut
- 3/4 cup toasted pecans, chopped
Pasta with Mushrooms in a Creamy Mustard Sauce
By vealam
Saute the mushrooms: Add oil to a large skillet to make a thin coat over the entire bottom of the skillet
- 450 grams (16 oz.) mixed mushrooms, such as cremini, shiitake or button (about 2 standard grocery store trays)
- Oil, for pan frying (vegetable, canola or olive oil)
- 1/2 cup white wine
- 1 Tbsp. grainy mustard (like Maille L’Ancienne)
- 1 tsp. dried tarragon (or 2 tsp. fresh chopped) or 1/2 tsp. dried thyme leaves (or 1 tsp. fresh thyme leaves)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- Tagaliatelle or similar pasta, enough for 4 servings
- 1/2 cup Freshly grated Grana Padano or Parmesan cheese
- Fresh parsley, for garnish
Coffee Cake Donuts
By vealam
Preheat the oven to 180C/350F and get out a 12 hole donut pan (mine are about 21/2 inches in diameter - the number ...
- For the donuts:
- 1 cup (150g) plain flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1/2 cup (110g) brown sugar
- 1 egg
- 1/2 cup milk
- 2 tbsp olive oil (or canola or grapeseed oil)
- 1 tsp vanilla bean paste (or extract)
- For the streusel:
- 2 oz (50g) butter, melted
- 2 tbsp brown sugar
- 1 tbsp caster sugar
- pinch of salt
- 1/3 cup (50g) plain flour
- 1/4 cup (25g) cocoa powder
Garlic Herb Rubbed Pork Tenderloin
By vealam
Preheat oven to Broil. Place the oven rack about 6 inches from the top of the oven
- 2 1/2 - 3 pounds pork tenderloin
- 1 tablespoon finely minced fresh oregano (or 1 teaspoon dried)
- 1 tablespoon finely minced fresh sage (or 1 teaspoon dried)
- 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried)
- 4 large garlic cloves, minced
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons olive oil
Veggi-Prosciutto Pizza
By vealam
Heat oven to 400°F. Roll dough into a 10-inch disk; transfer to a pizza pan
- 1 package (16 ounces) frozen whole-wheat pizza dough, thawed
- 1 cup low-sodium tomato sauce
- 1 1/2 cups grated part-skim mozzarella
- 10 ounces cremini mushrooms, thinly sliced
- 4 cups baby spinach, wilted
- 1 bag (9 ounces) frozen artichoke hearts, thawed and chopped
- 2 thin slices prosciutto, excess fat removed, cut into strips
- 3/4 cup grated Parmesan
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon crushed red pepper
The Reset Button Salad
By vealam
In a large bowl, toss arugula, quinoa, cucumber, beets, carrots, green onions, walnuts & feta together
- for the SALAD:
- 7 cups arugula
- 1 1/2 cups cooked red quinoa
- 1/2 English cucumber chopped
- 1 cup shredded beets
- 1 cup shredded carrots
- 2 green onions, thinly chopped
- 3/4 cup toasted walnuts
- 1/3 cup crumbled feta (totally optional)
- for the DRESSING:
- 7 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- salt & pepper
Bourbon Caramel Chocolate Banana Cream Pie
By vealam
Make the crust: Pulse the flour, confectioner’s sugar, and salt together in a food processor until blended
- pie crust lined with chocolate:
- pie crust lined with chocolate
- vanilla pastry cream
- 3-4 ripe bananas, peeled and sliced 1/4-inch thick
- 1/2 cup heavy cream
- 2 tbsps confectioner’s sugar
- salted bourbon caramel
- 1 1/4 cups all-purpose flour
- 2 tbsps confectioner’s sugar
- 1/8 tsp salt
- 4 oz. unsalted butter, cold and cut into chunks
- 1/4 cup heavy cream
- 1 tsp cider vinegar
- 3 oz. bittersweet chocolate, chopped
- vanilla pastry cream:
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup granulated sugar
- 3 tbsps cornstarch
- 2 tbsps all-purpose flour
- 1/4 tsp kosher salt
- 5 egg yolks
- 2 oz. unsalted butter, cut into 1/2-inch cubes
- 1 tsp vanilla extract
- salted bourbon caramel:
- 3 tbsps unsalted butter
- 1/4 cup cream
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 2 tbsps bourbon, divided
- 1/2 tsp corn syrup
- 1 tbsp water
- 3/4 tsp vanilla extract