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Recipes
Beef Stroganoff
By vealam
Slice up the steak into thin strips
- 1-1/2 pounds of thinly sliced Steak {skirt, flank or ribeye to name a few}
- 4 tablespoons All Purpose Flour, divided
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Olive Oil
- 1 cup sliced Crimini Mushrooms
- 1/4 cup finely diced Yellow Onion
- 1 teaspoon chopped Fresh Garlic {about 2 small cloves}
- 2 tablespoons Butter
- 1-1/4 cup Beef Broth
- 1/4 cup Dry White Wine {Pinot Grigio}
- 1 tablespoon Worcestershire Sauce
- 3/4 cup Sour Cream
- Salt and Black Pepper, to taste
- 12 ounces Egg Noodles, cooked as directed on package
- Chopped Fresh Parsley, for garnish
Cuban Black Bean and Rice Mojo Burgers with Slaw + Garlic Tostones
By vealam
Slaw Combine the lime juice, orange juice, fish sauce, and cilantro in a medium size bowl
- Mango Slaw:
- 2 tablespoon rice wine vinegar
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 teaspoon fish sauce
- 2 tablespoon fresh cilantro, chopped
- 2 mangos, peeled and julienned (sliced into thin strips)
- 1/2 red pepper, chopped
- salt and pepper, to taste
- Mojo:
- 1 cup cilantro leaves
- 1/3 cup orange juice
- 1/3 cup olive oil
- 2 cloves garlic
- 1/4 teaspoon each salt, paprika and ground cumin
- Black Bean and Rice Burgers:
- 2 cups steamed white or brown rice
- 1 1/2 cups black beans, mashed
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- 1/2 teaspoons cumin
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon salt + peper
- 3/4 cup provolone cheese, shredded
- 4 slices pepper jack cheese
- 3 tablespoons olive oil
- 4 of your favorite burger buns
- Garlic Tostones:
- 2 plantains, chopped into 1 inch pieces
- 1 cup canola oil, for frying
- 2 cloves garlic, minced
- 1 cup water
- flaked sea salt
Eggnog Cupcakes with Spiced Rum Buttercream
By vealam
To make the CUPCAKES: Heat oven to 350 degrees F
- CUPCAKES:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 3/4 cup eggnog
- 1/4 cup milk
- 1 teaspoon vanilla extract
- SPICE RUM BUTTERCREAM:
- 5 large egg whites
- 1 1/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1/2 cup spiced rum
Fried Chicken Cobb Salad
By vealam
Arrange the lettuce on a platter and add all of the other elements to the salad
- Vinaigrette:
- 1 large head romaine lettuce, chopped into small bite sized pieces
- 1/4 pound oven fried chicken fingers
- 1 large avocado, cut into bit sized pieces
- 4 strips crispy bacon, chopped
- 1/2 cup cherry tomatoes
- 1/4 cup blue cheese crumbles
- 4 hard boiled eggs
- 1 shallot minced
- 2 teaspoons grainy mustard
- 2 teaspoons honey or agave
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- salt and pepper to taste
Salted Caramel Apple Cake
By vealam
1. Make the Cake: Preheat oven to 325 degrees F
- For the Cake:
- 4 cups (482 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 1/2 cups (340 grams) unsalted butter, cut into small cubes, at room temperature
- 2 1/2 cups (496 grams) granulated sugar
- 2 eggs
- 4 cups (904 grams) unsweetened applesauce
- For the Salted Caramel Buttercream:
- 1 1/2 cups (298 grams) granulated sugar
- 1/3 cup (40 grams) all-purpose flour
- 1 1/2 cups (340 grams) whole milk
- 1/3 cup (76 grams) heavy cream
- 1 1/2 cups (340 grams) unsalted butter, softened but still cool, cut into small pieces
- 1 teaspoon vanilla extract
- 1/3 cup (109 grams) salted caramel sauce
- To Garnish:
- Salted caramel sauce
- Chopped peanuts
Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze
By vealam
Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set as...
- For the Blueberry and Jam Buttermilk Coffee Cake:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, at room temperature
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 cup frozen or fresh blueberries (if using frozen, keep them unthawed and add them frozen)
- 1/3 about 1/3 cup jam (I used strawberry; use your favorite flavor)
- 3 tablespoons sugar, for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated)
- For the Buttery Vanilla Glaze:
- 1/4 cup unsalted butter, melted
- 1 about 1 cup+ confectioners' sugar (sift if it's particularly lumpy)
- 3/4 teaspoon vanilla extract
Simple Apple Galette with a Cheddar Pie Crust + Sweet Brown Butter Drizzle
By vealam
To Make the PIE CRUST: In the bowl of your food processor add the flour, sugar, salt, butter and cheddar
- CHEDDAR PIE CRUST:
- 1-1/4 cups Unbleached All Purpose Flour
- 1 teaspoon Sugar
- 1/2 teaspoon Kosher Salt
- 1 stick cold Unsalted Butter, cut or cubed
- 1-1/2 cups grated Sharp Cheddar Cheese
- 2-3 tablespoons Ice Cold Water
- FOR THE APPLE FILLING:
- 2 pounds Granny Smith Apples; cored peeled, quartered and sliced about a quarter inch thick.
- 2 tablespoons freshly squeezed Lemon Juice
- 2 tablespoons Unbleached All Purpose Flour
- 2 tablespoons Sugar
- 1-2 pinches Kosher Salt
- 3 tablespoons butter, divided
- FOR THE BROWN BUTTER DRIZZLE:
- 1/2 sick Unsalted Butter
- 1 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 1-2 tablespoons Whole Milk
Southwest Chicken Salad with Avocado Dressing
By vealam
Arrange salad in 4 salad bowls
- For the SALAD:
- 4 cup salad mix
- 1 cup chicken, cooked and diced
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup shredded cheddar cheese
- 1/2 cup sweet corn
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup southwest tortilla strips
- For the DRESSING:
- 1 avocado, ripe
- 1 1/2 tsp lemon juice
- 6 oz plain Greek yogurt
- 1/4 tsp tabasco sauce
- 1/3 cup olive oil
- 1 cube (1 tsp) Dorot crushed garlic
- 3 cube (3 tsp) Dorot cilantro
- 3/4 tsp kosher salt
Dulce de Leche Ice Cream Torte
By vealam
In a medium bowl combine cookie crumbs and butter
- Pineapple Topping:
- 2 cups finely crushed purchased shortbread, or pecan shortbread cookies (about 10 oz.)
- 3 tablespoons butter, melted
- 2 pints dulce de leche ice cream
- 2/3 cup roasted, lightly salted cashews, coarsely chopped
- 1 recipe Pineapple Topping
- 2 tablespoons butter
- 3 tablespoons packed brown sugar
- 2 cups peeled, cored, and cubed fresh pineapple
Bacon Corn Muffins with Savory Cream Cheese Frosting
By vealam
Preheat oven to 375 degrees F
- FOR MUFFINS:
- 8 strips bacon
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 cup milk
- 1 egg
- 3 tablespoons butter, melted
- 1 tablespoon reserved bacon fat
- FOR FROSTING:
- 8 ounces cream cheese, softened
- 2 tablespoons honey
- 1 tablespoon hot sauce
- 1 bunch chives, sliced
- SPECIAL EQUIPMENT:
- 2 (24-count) nonstick mini muffin tins
- Pastry Bag