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Recipes
Croissants
By vealam
1. Melt 3 tablespoons butter in medium saucepan over low heat
- 3 tablespoons unsalted butter plus 24 tablespoons (3 sticks) unsalted European-style-butter, very cold
- 1 3/4 cups whole milk
- 4 teaspoons instant or rapid-rise yeast
- 4 1/4 cups (21 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- Salt
- 1 large egg
- 1 teaspoon cold water
Chocolate Silk Pie
By vealam
Heat oven to 450 F. Roll out pie crust to fit 9-inch pie pan
- 1 single pie crust
- 3 ounces unsweetened chocolate, chopped
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 4 eggs or equivalent pasteurized egg product
- 1/2 cup sweetened whipped cream
- Chocolate curls (optional)
Olive Garden Alfredo Sauce
By vealam
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
- 8 ounces fettuccine
- 1 tablespoon unsalted butter
- 3 cloves garlic, pressed
- 1/2 cup heavy cream
- 1/2 cup whole milk, or more, to taste
- 1/3 cup freshly grated Parmesan
- 1 large egg yolk, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Creamy Pumpkin Pasta with Chorizo
By vealam
Bring a large pot of cold water with salt to a boil over high heat
- 2 tablespoon olive oil
- 1 pound spaghetti, cooked to al dente
- 1 package Cacique Chorizo
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 1 cup canned pumpkin
- 1/2 cup Cacique Crema Mexicana
- 1/2 teaspoon ground nutmeg
- 1 cup Cacique Queso Cotija Grated Cheese
- 3 cups spinach, julienned
- Salt and black pepper
No-Churn BAILEYS® Mudslide Ice Cream and Affogato
By vealam
For the No-Churn Ice Cream: In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with ...
- FOR THE NO-CHURN ICE CREAM:
- 1 1/2 cups heavy whipping cream
- 1/2 cup BAILEYS® Mudslide Coffee Creamer
- 1 14-ounce can sweetened condensed milk
- FOR THE AFFOGATO:
- 2 small scoops No-Churn Mudslide Ice Cream
- 1 shot espresso or 3 tablespoons strong brewed coffee
Ching's Midnight Dan Dan Noodles
By vealam
For the noodles: Bring a large pot of water to boil over high heat
- NOODLES:
- 1 pound flat wide wheat-flour noodles ( udon)
- 1 teaspoon toasted sesame oil
- Pinch sea salt
- TOPPINGS:
- 2 tablespoons peanut oil
- 1 tablespoon finely grated freshly peeled ginger root
- 3 red Fresno chiles, stemmed, seeded and finely chopped
- 2 cloves garlic, finely minced
- 9 ounces ground beef
- 1/2 cup finely diced cornichons or sweet gherkins
- 1 tablespoon Chinese sesame paste
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoshing rice wine or dry sherry
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
- 1 teaspoon ground Sichuan peppercorns
- Freshly ground white pepper
- GARNISH:
- 1/4 cup chili oil
- 1/4 cup toasted sesame oil
- 1/4 cup light soy sauce
- 1 tablespoon ground Sichuan peppercorns
- 3 red Fresno chiles, stemmed, seeded and finely diced
- 2 large scallions, finely chopped
- 1 small handful fresh cilantro, leaves and stems, finely chopped
- 3 to 4 cups low-sodium chicken stock, very hot
- Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.
Apple Upside-Down Cake
By vealam
1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside
- TOPPING:
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, plus extra for pan
- 4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
- 2/3 cup packed light brown sugar (4 2/3 ounces)
- 2 teaspoons juice from 1 lemon
- CAKE:
- 1 cup unbleached all-purpose flour (5 ounces)
- 1 tablespoon cornmeal (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Roasted Poblano Queso Fundido
By vealam
Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler
- 3 poblano peppers
- 1 small onion, finely diced
- 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
- 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
- 1 cup (8 oz.) grated Monterey Jack cheese
- 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
- Juice of 1 lime, plus more to taste
- Kosher salt
- Fresh flour or corn tortillas, for serving
- Cilantro leaves, for serving
Tri-Tip with Chipotle Rub
By vealam
by The Bon Appétit Test Kitchen
- FOR CHIPOTLE RUB:
- 2 - 2 1/2 pound tri-tip steak (about 2" thick)
- Kosher salt
- Chipotle Rub (recipe follows)
- 1 1/2 stemmed, seeded, chopped dried chipotle chiles
- 2 tablespoons pink peppercorns
- 2 tablespoons coriander seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon mustard powder
Balsamic Roasted Strawberry Mascarpone Ice Cream
By vealam
Preheat the oven to 400 degrees
- 1 pound Strawberries, washed and hulled
- 1 cup sugar, divided
- 1 1/2 tablespoons Balsamic Vinegar
- 1 cup Whole Milk
- 3 Egg Yolks
- pinch of salt
- 1 1/2 cups Heavy Cream
- 6 ounces Mascarpone