Grammadot's profile page
Recipes
Lemon Bars
By grammadot
Directions Preheat the oven to 350 degrees F
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Broccolini -Roasted
By grammadot
Preheat the oven to 375 degrees F
- 3 bunches broccolini
- Good olive oil
- Kosher salt and freshly ground black pepper
Mascarpone Bars - Chocolate Rasberry
By grammadot
Directions For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F
- Vegetable oil cooking spray
- 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
- 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 packed cup dark brown sugar
- 1/2 cup raspberry jam or preserves, such as Bonne Maman
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 cup sour cream, at room temperature (8 ounces)
- 5 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Special equipment: One 7-by-10 3/4-inch nonstick metal baking pan
Tarte Tatin
By grammadot
Preheat the oven to 425 degrees F
- 6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
- 4 tablespoons (1/2 stick) salted butter, softened
- 1 cup sugar
- Pinch of kosher salt
- Caviar from 1 vanilla bean
- Juice of 1/2 lemon
- 1 sheet puff pastry, chilled
- Whipped cream, for serving
Frosting - Toasted Walnut and Cream Cheese
By grammadot
Directions In a large mixing bowl, with an electric mixer, cream the cheese and butter
- 4 ounces cream cheese, softened
- 2 ounces (1/2 stick) butter, softened
- 3/4 pound (about 3 cups) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
- 1/2 cup toasted walnut pieces
Pancake Mix -Homemade
By grammadot
For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together...
- 6 1/2 cups all-purpose flour (see Cook's Note)
- 1 cup cornstarch
- 1 cup confectioners' sugar
- 1/4 cup baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 2 1/4 cups Pancake Mix
- 1 1/4 cups whole milk
- 3 tablespoons unsalted butter, melted, plus more for serving
- 1/2 teaspoon vanilla extract (optional; omit if making savory pancakes)
- 2 large eggs, lightly beaten
- Maple syrup for serving
Shrimp and peppers a quick stir fry
By grammadot
1 Lightly coat the shrimp with the corn starch
- 1 pound Florida shrimp, peeled and deveined
- 1/4 cup cornstarch
- 1 tablespoon olive oil
- 3 bell peppers, assorted colors, sliced
- 1 large onion, sliced
- 1 tablespoon honey
- 1 cup orange juice
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame seeds for garnish
- Sea salt and fresh ground pepper to taste
Carrot and Pineapple Cake
By grammadot
Directions For the decoration: Preheat the oven to 350 degrees F
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar, sifted
- 1/2 cup diced fresh pineapple
Scallops - Caramelized with Fresh Green Pea Vinaigrette
By grammadot
Directions For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath
- 1 cup fresh peas
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1 tablespoon Dijon mustard
- Touch clover honey
- Freshly ground black pepper
- 2 tablespoons chopped fresh mint
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 12 large sea scallops, patted dry
- Canola oil, for brushing
- 1 tablespoon superfine sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons barely chopped fresh mint
- 2 tablespoons barely chopped fresh flat-leaf parsley
Corn Salsa - Fire Roasted
By grammadot
Directions Heat a grill to medium-high heat
- 3 ears corn, husks removed
- 1 medium jalapeno, split in half and seeded
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 roma tomatoes, diced
- 1 ripe avocado, diced
- 1/4 small red onion, diced
- Juice of 2 limes
- Tortilla chips, for dipping