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Recipes
Very Vanilla Cupcakes
By maredan
Directions Very Vanilla Cupcakes Preheat oven to 350 °F and line mini muffin tins with paper liners
- Very Vanilla Cupcakes
- 1/2 cup cake and pastry flour
- 6 tablespoons all purpose flour
- 1 teaspoon baking powder
- dash fine salt
- 3 tablespoons 2% milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste
- 4 large egg yolks
- 4 large egg whites
- 12 tablespoons sugar
- Easy Icing
- 4 ounces cream cheese at room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups icing sugar, sifted
- 1 teaspoon vanilla bean paste
- 1-2 tbsp milk
Chocolate Carrot Cake
By maredan
Directions Carrot Cake With the rack in the middle position, preheat the oven to 180°C (350°F)
- Carrot Cake
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 3/4 cup melted unsalted butter, partially cooled
- 2 cups grated carrots
- 4 ounces semi-sweet chocolate, coarsely chopped
- Sour cream and white chocolate icing
- 12 ounces white chocolate, chopped
- 1/2 cup sour cream
- Candied Carrots
- 1/2 cup orange juice
- 1/2 cup sugar
- 2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
Pumpkin Risotto
By maredan
Instructions Cover pumpkin with cold water by 1 inch in a medium saucepan and bring to a simmer; add generous pin...
- 3 cups diced (1/4 inch) peeled seeded Japanese pumpkin
- (also called kabocha squash) or butternut squash
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, thinly sliced
- 1 1/3 cups carnaroli or arborio rice
- 1/2 cup dry white wine
- 2 1/2 cups lower-sodium chicken broth, heated to a simmer
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped flat-leaf parsley
- Ingredient Guide
- ""
- The best rice for risotto.
Croque Monsieur
By maredan
Directions 1. Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet
- 2 * 2 slices white bread
- * A spoonful of crème fraîche
- * A spoonful of Dijon mustard
- * A pinch of paprika
- * A grinding of pepper
- * A handful of grated Gruyere cheese or Comté
- 1 * 1 thin slice of very good ham, baked or boiled
- * Clarified butter, for frying
Zebra Icebox Cake
By maredan
Make the wafers: Preheat the oven to 350°
- WAFERS
- 1 1/2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 1 tablespoon honey
- 1/4 cup milk
- 1 tablespoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch-process)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- FILLING
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons cold water
- 6 large egg yolks
- 1/2 cup confectioners’ sugar
- 1/4 cup Marsala
- Pinch of salt
- 8 ounces mascarpone cheese
- 1 cup heavy cream, chilled
- MERINGUE
- 6 large egg whites
- 1 cup sugar
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons finely ground espresso
Chamagne and Berry Soup
By maredan
1. Purée the raspberries and strawberries
- 1/2 * 1/2 pound (250 g) raspberries
- 1/2 * 1/2 pound (250 g) strawberries
- 1/2 * 1/2 cup (100 g) sugar, more to taste
- * Juice of 1/2 lemon
- 1 * 1 pound (500 g) mixed soft fruits and berries (strawberries, raspberries, blackberries, blueberries, etc…)
- * A handful of mint leaves, chopped
- 1/2 * 1/2 cup sparkling wine
- * Crème fraiche, to serve (optional)
- 1 * 1 bottle cold Champagne
Walnut Financiers
By maredan
Directions Melt the butter in a small saucepan and set aside to cool
- 2/3 cup unsalted butter
- 1-1/2 cup icing sugar
- 1 cup ground walnuts
- 1/2 cup flour
- 5 egg whites (unbeaten)
- 2 tablespoons Cognac or 1 tsp vanilla
Penne Romanoff
By maredan
Directions Bechamel Sauce 1
- Bechamel Sauce
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons flour
- 1-1/2 * 1-1/2 cups milk
- * Salt and crushed pepper
- Pasta
- 500 * 500 grams rigate pasta
- 450 * 450 grams white mushrooms, quartered
- 3 * 3 tablespoons butter
- 3 * 3 scallions, finely chopped
- 1/2 * 1/2 cup vodka
- 1 * 1 cup canned diced Italian tomatoes, drained
- Garnish
- 1 * 1 cup parmegiano reggiano
- 2 * 2 scallions, chopped
- 1/4 * 1/4 cup toasted pine nuts
Bread Salad with Roasted Tomatoes and Capers
By maredan
Preheat the oven to 400°
- 1 pint grape tomatoes
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon chopped thyme
- Kosher salt and freshly ground pepper
- 4 cups diced baguette (1/2 inch)
- 2 1/2 tablespoons fresh lemon juice
- 1/2 European seedless cucumber, peeled and thinly sliced
- 1/3 cup pitted Calamata olives
- 2 teaspoons drained capers
- 6 caperberries, halved lengthwise (optional)
- 2 tablespoons chopped basil leaves
Petit Pois a la Francaise
By maredan
Directions 1. Melt the butter in a sauté pan
- 2 * 2 tablespoons butter
- 16 * 16 pearl onions, peeled and halved
- 4 * 4 slices bacon, cut into lardons
- 1 * 1 pound shelled fresh peas
- 1/2 * 1/2 cup chicken stock
- * Salt and pepper
- 1 * 1 bib lettuce, cored and sliced