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Recipes
Marylee's Filet of Beef
By Marylee
An easy and delicious recipe especially for dinner parties
- 1 beef tenderloin, trimmed and tied
- 6-8 cloves of fresh garlic, minced
- fresh ground black pepper - enough to lightly cover the tnederloin
- Dijon mustard
- Soy or Terriyaki Sauce - I use Soy Vey soy sauce because it is a bit thicker
Vegetable Tagine With Poached Eggs and Herbs
By Marylee
1. In a small bowl, combine salt, paprika, coriander, cumin, white pepper and Aleppo pepper
- 1/2 tablespoon kosher salt, plus more to taste
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon Aleppo pepper
- 1/4 cup olive oil, plus more for garnish
- 2 tablespoons chopped garlic
- 2 cups canned diced tomatoes, with juice
- 6 tablespoons tomato purée
- 1/3 cup tomato paste
- 9 small potatoes, cut into 3-by-1-inch pieces
- 3 medium carrots, cut into 3-by-1-inch pieces
- 2 medium turnips, cut into 3-by-1-inch pieces
- 4 small shallots, halved lengthwise
- 3 tablespoons finely chopped flat-leaf parsley
- 1 1/2 tablespoons finely chopped cilantro
- 2 cups water
- 1/4 cup diced preserved lemon peel
- 4 eggs
- Finely chopped chives, for garnish
- Freshly ground black pepper
- Half of lemon
Marinara Sauce
By Marylee
Pour tomatoes into a large bowl and crush with your hands
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- 1/4 cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Burst Cherry Tomato Sauce
By Marylee
This recipe may seem like it calls for a lot of mint, but that’s what makes this easy pasta dish so refreshing
- 1 pound fusilli pasta
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 6 ounces pancetta, preferably thick cut, diced
- 6 garlic cloves, smashed and peeled
- Pinch of red pepper flakes
- Fine sea salt and black pepper, as needed
- 1 quart cherry or grape tomatoes, halved
- 3 tablespoons butter
- Fresh ricotta cheese, for serving (optional)
- 3 cups whole mint leaves, torn
- 4 scallions, preferably red scallions for color, thinly sliced
- Flaky sea salt, to finish
Brown Sugar Shortcake with Warm Bourbon Peaches
By Marylee
PREPARATION 1. Heat oven to 375 degrees
- FOR THE PEACHES:
- 230 grams all-purpose flour (about 2 cups)
- 55 grams dark brown sugar (or about 1/4 cup packed), more for sprinkling
- 15 grams cornstarch (about 2 tablespoons)
- 15 grams baking powder (about 1 tablespoon)
- 5 grams fine sea salt (about 1 teaspoon)
- 7 tablespoons cold butter, cubed
- 1/2 cup heavy cream
- 1 egg, well beaten
- 1 tablespoon melted butter
- 2 tablespoons bourbon, brandy or rum
- 25 grams dark brown sugar (about 2 tablespoons)
- 1 1/2 pounds peaches, sliced (about 4 cups)
- 1 1/4 cups heavy cream, whipped.