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Recipes
Balsamic and Honey Chicken Skewers
By vealam
Preheat the grill to high
- 1 pound boneless, skinless chicken breasts, about 2 breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 3 tablespoons honey, divided
- 1 teaspoon fresh rosemary, minced, plus more for garnish
- kosher salt and freshly ground black pepper
Ham and Cheese Baked Egg Cups
By vealam
In a bowl, whisk milk and dry mustard together until well blended
- 4 eggs
- 1/4 cup milk
- 1/2 tsp dry mustard
- 1/4 cup parmesan cheese
- salt and pepper
- 2 1/2 cups cubed bread—I used sourdough
- 1 small tomato, seeded and diced
- 1 cup (3 oz.) ham, diced
- 1/2 cup (1/4 lb.) fontina cheese, diced into chunks
- 2 T basil, thinly sliced
Lemon Lovelies
By vealam
LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 30 square shortbread cookie, finely crushed
- 3 Tbsp margarine, melted
- 3/4 cup boiling water
- 3 oz JELL-O lemon flavor gelatin
- 1 cup ice cube
- 8 oz PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 8 oz COOL WHIP Whipped Topping, thawed, divided
- 1 cup fresh blueberry
Plum and Polenta Cake
By vealam
by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft The Tucci Cookbook
- 1/2 cup plus 2 tablespoons finely ground cornmeal or semolina flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of kosher salt
- 13 tablespoons butter, softened
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 4 plums, cut in half and pitted
- 2 tablespoons packed light brown sugar
Grilled Bacon-Wrapped Scallops
By vealam
Use ordinary bacon, as thick-cut bacon will take too long to crisp on the grill
- 12 slices bacon
- 24 large sea scallops, tendons
- removed
- 3 tablespoons unsalted butter,
- melted
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 lemons, halved
- 1/4 cup chopped fresh chives
boozy maple peanut butter cup milkshakes
By vealam
In a blender, combine ice cream, ice cubes, peanut butter, bourbon and maple syrup
- 1 cup chocolate ice cream
- 1 cup ice cubes
- 1/4 cup peanut butter
- 2 ounces bourbon
- 1 tablespoon plus 1 teaspoon pure maple syrup
- Whipped cream, chocolate sauce, chopped peanut butter cups and/or sprinkles, for topping
Best-Ever Chocolate Nutella Layer Cake
By vealam
For the Cake: Preheat oven to 350° F
- For the cake:
- 2 1/4 cups (285 grams) all-purpose flour
- 2 1/3 cups (470 grams) superfine sugar
- 3/4 cup (90 grams) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
- 2 1/2 teaspoons (12 grams) baking soda
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (8 grams) salt
- 1 1/4 cups (300 ml) buttermilk
- 3/4 cup (180 ml) brewed coffee or espresso
- 2/3 cup (160 ml) vegetable oil
- 3 eggs, room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- For the frosting:
- 4 1/2 cups (565 grams) confectioners' sugar
- 1 1/2 cups (340 grams) unsalted butter, room temperature
- 1 cup (280 grams) Nutella (or other hazelnut spread)
- 3/4 cup (180 ml) full-fat sour cream
- 11 ounces (330 grams) best-quality dark chocolate, melted and cooled slightly
- 1 tablespoon (15 ml) pure vanilla extract
- Pinch of salt
Grilled Lambchetta
By vealam
1. Preheat grill to 400˚F
- 2 tablespoons minced rosemary
- 2 teaspoons minced thyme
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil plus more for brushing onto the grill
- 1 (~5 lb.) Boneless Leg of American Lamb
- salt and pepper to taste
Fudgy Samoa Brownies
By vealam
Line an 8 x 8 inch baking pan with parchment paper, leaving some parchment hanging over the pan
- 4 oz semi sweet chocolate
- 4 oz milk chocolate
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 7 oz soft caramels
- 1/4 cup heavy cream
The Best Dang Pasta Sauce Ever
By vealam
Add olive oil and butter to a large Dutch oven or stock pot
- 1/4 Cup Olive Oil
- 2 Tablespoons Unsalted Butter
- 3/4 Yellow Onion, Finely Diced
- 4 Cloves Garlic, minced
- 1 , 2 Ounce Tin of Anchovies
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Tomato Paste
- 1/2 Cup Red Wine
- 2 , 28 Ounce Cans of Crushed Tomatoes
- Salt and Pepper to taste