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Recipes
French Macaroons
By GratefulSea
Pulse confectioners' sugar and almond flour in a food processor until combined
- MACAROON VARIATIONS:
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- 3/4 cup seedless raspberry jam, for filling
- Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
- Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
- Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
- Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
- Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
- Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
- SUGGESTED FILLINGS FOR MACAROONS:
- Chocolate: Chocolate Ganache
- Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
- Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
- Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
- Raspberry: 3/4 cup seedless raspberry jam
- Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.
Crispy Potatoes
By GratefulSea
Preheat oven to 375 degrees F
- 1/4 cup vegetable oil
- 3 russet potatoes, peeled, and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 Tablespoons water
- 1 Tablespoon unsalted butter
Best Blueberry Muffins
By GratefulSea
See how-to video at http://www
- Lemon-Sugar Topping
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 teaspoons finely grated zest from 1 lemon
- Muffins
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1-1/8 cups sugar 1 cup + 2 Tblsp) plus 1 teaspoon
- 2-1/2 cups unbleached all-purpose flour (12-1/2 ounces)
- 2-1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1-1/2 teaspoons vanilla extract
Sugar Cookies for Molded Pan
By GratefulSea
Preheat oven to 350 degrees F
- 1 cup (2 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2-3/4 cups all-purpose flour
- 1 teaspoon salt
Spicy Broccoli Salad
By GratefulSea
Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters
- 1-1/2 pounds fresh broccoli
- 3 cloves garlic, mashed into a paste
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1/2 teaspoon Dijon mustard
- 1 pinch red pepper flakes, or to taste
- 1 pinch salt and ground black pepper, or to taste
- 1/3 cup olive oil
Chicken Dijonnaise
By GratefulSea
Place each chicken breast half between two pieces of plastic wrap
- 4 skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 Tablespoons butter
- 2 Tablespoons chopped green onion (1)
- 1/3 cup whipping cream
- 3 Tablespoons dry white wine or chicken broth
- 3 Tablespoons Dijon-style mustard
- Fresh thyme (optional)
Healthier 5-Layer Mexican Dip
By GratefulSea
From the Food Network
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
- 1 tablespoon minced chipotle pepper in adobo
- 4 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups corn kernels (10-ounce box frozen corn)
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced scallion
- 1 tablespoon finely diced jalapeno pepper, optional
- 3/4 cup shredded extra-sharp Cheddar
Green Beans with Ginger & Garlic
By GratefulSea
The original NYT recipe serves 10; I am including the adjusted ingredient amounts to serve 4
- 2-1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
- 4 Tablespoons vegetable oil
- 1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
- 4 medium-size garlic cloves, minced
- FOUR SERVINGS
- 1 pound green beans
- 5 teaspoons vegetable oil (strictly speaking, 4.8) = 1T + 2tsp
- 1-1/2 teaspoons ginger (strictly speaking, 1.6 tsp)
- 1-1/2 medium size garlic cloves, minced (yeah, 1.6 cloves)
Mexican Lasagna
By GratefulSea
Preheat oven to 350 degrees F (175 degrees C)
- 2 pounds ground beef
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) jar taco sauce
- 2 (16 ounce) cans refried beans
- 12 (8 inch) flour tortillas
- 9 ounces shredded Colby cheese
Roasted Cauliflower with Parmesan
By GratefulSea
1. Preheat oven to 400 degrees
- 2 lbs cauliflower florets
- 1 sweet onion (peeled, halved, and sliced)
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated parmesan cheese