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Recipes
Carolina Perloo Samosas
By DomesticMuse
Golden-brown samosas stuffed with a rich, savory mixture of bacon and tomato-infused rice studded with ham and shri
- For the perloo:
- 8 slices bacon (I used some applewood smoked bacon)
- 3 med. onions, chopped
- 1 lg, green pepper, chopped
- 2 cloves garlic, minced
- 1/2 t. salt black pepper to taste
- 3 1/4 c. tomato juice
- 2 14 1/2 oz. cans diced tomatoes
- 1 heaping t. sugar
- 2 1/2 c. cooked white rice
- 1- 1 1/2 c. diced ham
- 1/2 lb. med. shrimp, shelled
- For the samosa dough:
- 2 c. unbleached all-purpose flour
- 1/2 t. salt
- 1/2 t. sugar
- 4 T unsalted butter, melted
- 1/2 c. ice water (plus more, if needed)
- For the Lemon-Mint Parsley Sauce:
- uice of 2 fresh lemons
- 1/2 c. Italian parsley, leaves only, chopped
- 1/3 c., packed, fresh mint leaves, chopped
- 2 garlic cloves, minced
- 1/3 sweet white onion, minced
- 1/2 t. salt
- cayenne pepper to taste
- 1/2 c. extra-virgin olive oil
Sunshine Cheesecake
By DomesticMuse
This treat is topped with slices of bright oranges
- For filling:
- Crust
- 1 1/2 * 1 1/2 8-ounce bags gingersnap cookies, ground (about 3 cups)
- 6 * 6 tablespoons (3/4 stick) butter, melted
- 1 1/2 * 1 1/2 teaspoons (generous) minced orange peel (orange part only)
- 1 1/2 * 1 1/2 cups fresh orange juice
- 1 * 1 3-inch piece unpeeled fresh ginger, thinly sliced (about 1/3 cup)
- 4 * 4 8-ounce package cream cheese, room temperature
- 2/3 * 2/3 cup sugar
- 1 * 1 tablespoon minced orange peel (orange part only)
- 1 * 1 tablespoon vanilla extract
- 8 * 8 ounces imported white chocolate (such as Lindt), melted
- 4 * 4 large eggs
- For Candied Oranges:
- 4 * 4 cups water
- 2 * 2 cups sugar
- 3 * 3 seedless oranges (unpeeled), cut into paper-thin slices
- * Fresh mint leaves
Nathan's Moros y Cristianos
By DomesticMuse
This is a very common Cuban dish
- 1 Cup black beans
- 2 cups long-grain white rice
- 1 or 1/2 Spanish onion minced
- 1 or 1/2 green or red bell pepper (preferably green because I like savory)
- 4 cloves garlic crushed and minced
- Extra-Virgin Olive Oil for sautéing
- 1 whole bay leaf
- 1 teaspoon cumin powder
- 1 tablespooon salt
Orange Cauliflower with lemonaise
By DomesticMuse
Remove the leaves, stem and core from the cauliflower
- 1/2 orange-colored cauliflower
- salt
- 1/4 c. Hellmann's mayonnaise
- 2 T lemon juice
- tamari to taste
- 1 clove garlic, crushed
Mexican Chocolate Brownies
By DomesticMuse
Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds as do these fudgy squ...
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup sugar
- 1/2 cup whole blanched almonds, toasted until golden and cooled
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Coconut Streusel Coffee Cake
By DomesticMuse
Make the streusel: In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend...
- For the streusel
- 3/4 * 3/4 cup firmly packed light brown sugar
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 tablespoon cinnamon
- 3/4 * 3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
- 1 * 1 cup sweetened flaked coconut, toasted lightly and cooled
- For the cake batter
- 2 * 2 sticks (1 cup) unsalted butter, softened
- 1 * 1 cup firmly packed light brown sugar
- 3 * 3 large eggs
- 1 * 1 tablespoon vanilla
- 3 * 3 cups all-purpose flour
- 2 1/2 * 2 1/2 teaspoons double-acting baking powder
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1 1/4 * 1 1/4 cups sour cream
- 2 * 2 cups sweetened flaked coconut, toasted lightly and cooled
Coconut Pecan Crusted Brownies
By DomesticMuse
Preheat oven to 350�F. and butter and flour a 9-inch square baking pan, knocking out excess flour
- For topping
- 3/4 * 3/4 cup sweetened flaked coconut
- 3/4 * 3/4 cup pecans, chopped
- 1/4 * 1/4 cup packed brown sugar
- 1/8 * 1/8 teaspoon salt
- 2 * 2 tablespoons unsalted butter, melted
- For brownie layer
- 1 1/4 * 1 1/4 sticks (10 tablespoons) unsalted butter
- 1 1/3 * 1 1/3 cups granulated sugar
- 1 1/2 * 1 1/2 teaspoons vanilla
- 3 * 3 large eggs
- 2/3 * 2/3 cup all-purpose flour
- 1/2 * 1/2 cup unsweetened cocoa powder (not Dutch-process)
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
Nathan's Calabacitas
By DomesticMuse
Very healthy vegetable dish, a great side for any Mexican meal
- Optional Ingredients:
- 2 -2 lbs. Mexican Squash chopped into cubes (or Italian)
- 2 -2 medium fresh ripe tomatoes chopped
- 1 -1 medium onion chopped
- 1 -1 green chili pepper minced (only if you like it a little spicy)
- 2-5 -2-5 cloves garlic (garlic to taste we like a lot)
- 1/2 -1/2 a bunch cilantro washed, leaves only minced
- -salt to taste
- -ground black pepper to taste (about 1/2- 1 tsp.)
- -extra-virgin olive oil (my mom likes it BUT traditionally lard or neutral flavored oil is what I see commonly used in MExican cooking,)
- 1-2 -1-2 tablespoons butter (if you have it on hand, don't have it then don't worry but if you do DON'T SKIP IT!)
- -fresh Mexican Cheese (traditionally) or grated "Monterrey Jack" (not traditional that's more American) (to top the finished dish
Three Sisters "White" Chili
By DomesticMuse
In the Southwestern US, corn, squash, and beans are known in Indian Country as "The Three Sisters
- 12 oz. fully-cooked chicken sausages, Spicy Cilantro flavor or Chorizo flavor.
- 1/2 lb. dried white beans (Great Northern or Navy beans)
- 6 c. chicken broth (plus more as needed.)
- 1 bay leaf
- 1 t. salt
- 1 T extra-virgin olive oil
- 1 T unsalted butter
- 1 lg. onion, chopped
- 6 lg. cloves garlic, minced
- 1 poblano chile, stemmed, seeded and chopped into medium dice
- 1 jalapeno pepper, stemmed and seeded, minced
- 1 T ancho chile powder
- 1 1/2 t. cumin
- 1 t. oregano
- 1 T olive oil
- 2 T all-purpose flour
- 1 pt. half-and-half
- 1 c. shredded Mexican 4 Cheese Blend
- 1 c. frozen baby white corn kernels
- 1/2 eggplant, peeled and cut into 1/2 in. dice
- 1 chayote squash, cored and cut into 1/2 in. strips
- 1 T tomato paste
- 1/2 can Rotel tomatoes with green chiles
- 1/3 c. chopped cilantro (LEAVES ONLY)
- plus additional for garnish
Roasted Salmon with Warm Lentil Salad
By DomesticMuse
This recipe is easily ready in under an hour, and the roasted salmon is a perfect pairing with the zippy lentils, t...
- 1 c. green French lentils, lentilles du Puy
- 1/2 t. kosher salt
- 2 oz. pancetta or bacon, finely chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 4 6 oz. pieces center-cut salmon filet, skin removed
- 6 T extra-virgin olive oil
- 2 T fresh lemon juice
- Additional kosher salt and freshly ground pepper to taste
- 2 T white wine vinegar
- 2 t Dijon mustard
- 2-4 T. chicken stock
- 2 T chopped fresh herbs, such as chives, parsley, tarragon, or basil