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Recipes
Roasted Brussels Sprouts à l'Orange
By Grandmax4
Original recipe serves 2
- 7 1/2 cups trimmed Brussels sprouts (about 8 ounces), halved lengthwise
- 6 teaspoons olive oil
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 1 1/2 teaspoon grated orange rind
- 6 tablespoons fresh orange juice
ORANGE SWEET POTATO CASSEROLE
By Grandmax4
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 3 pounds sweet potatoes (about 6 medium potatoes) -- peeled, halved lengthwise, and halves cut crosswise into 1/4-inch slices
- 6 tablespoons unsalted butter -- melted
- 2 tablespoons honey
- 3 tablespoons molasses
- 1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
- 3/4 teaspoon table salt
- 4 teaspoons grated orange zest
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons cornstarch
Anthony Bourdain's Les Halles Vichyssoise
By Grandmax4
I a large, heavy bottom pot, melt butter over medium-low heat
- 4 tablespoons butter
- 8 leeks, white part only, cleaned and thinly sliced
- 2 medium potatoes, cut into small cubes
- 2 cups chicken stock
- 2 cups heavy cream
- 4 fresh chives, finely chopped
- 1 pinch nutmeg
- salt and fresh pepper
Insalata Caprese
By Grandmax4
(Tomato and Mozzarella Salad) Insalata caprese (literally, the salad from Capri) is the perfect summertime dish fo...
- 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
- 1 pound fresh mozzarella, sliced1/4 inch thick
- 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
- 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
- 3 to 4 tablespoons extra-virgin olive oil
- fine sea salt to taste
- freshly ground black pepper to taste
Creme Anglaise (Vanilla Custard Sauce)
By Grandmax4
Directions In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanil...
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 vanilla bean, scraped
- 4 large egg yolks
- 2 tablespoons Jamaican rum
CHALLAH (REBECCA'S)
By Grandmax4
1. Dissolve yeast in water (all of it)
- 1 3/4 cups water
- 1 Tablespoon (scant) yeast
- 1/2 cup oil
- 3/4 cup sugar
- 2 Eggs
- 1 tablespoon salt
- 5 cups bread flour
- 2 cups flour -- (approx)
- 1 egg -- beaten, for glaze
SAVORY CHEESE CRACKERS
By Grandmax4
1. Beat first 5 ingredients with electric mixer until well combined
- 1 pound cheddar cheese -- grated
- 3 cups all purpose flour
- 1 cup butter -- at room temperature
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup pecans -- chopped
Parmesan and ricotta cheesecake
By Grandmax4
01.Grease a 20cm diameter loose- bottomed or springform cake tin
- 100 100g to unsalted butter, melted, plus extra to grease
- 125 125g 125g oatcakes
- 75 75g 75g digestive biscuits
- 25 25g 25g shelled walnuts
- 300 300g 300g full-fat cream cheese
- 300 300g 300g ricotta
- 150 150g 150g parmesan (or vegetarian alternative), grated
- 4 4 4 medium free-range eggs
- Small bunch Small bunch fresh chives, snipped
3-Ingredient Flourless Chocolate Cake
By Grandmax4
Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 8 large eggs
- 16 ounces semisweet chocolate chips
- 1/4 teaspoon fine sea salt
- A 10"-diameter springform pan
Rainbow Quinoa Salad
By Grandmax4
Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste
- 4 cups water
- 2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
- 1/4 cup chopped cilantro
- 1/4 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- Salt to taste
- 1 cup red quinoa or rainbow quinoa, rinsed
- 1/4 cup lightly toasted pistachios
- 1/4 cup lightly toasted almonds, chopped
- 1/4 cup chopped walnuts
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- Salt to taste
- 1 small garlic clove, puréeed (optional)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pomegranate molasses
- 1/3 cup extra- virgin olive oil