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Recipes
Velvet Chicken Breast With Mustard Sauce
By MarielC
Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick
- 4 small skinless-boneless chicken breasts, about 6 ounces each
- Salt and pepper
- 2 egg whites (about 4 tablespoons)
- 4 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried mustard
- 1 tablespoon grated horseradish
- 1/2 cup crème fraîche
- 1 cup chicken broth
- 3 tablespoons melted butter or vegetable oil
- 1 teaspoon roughly chopped thyme leaves
- 2 tablespoons snipped chives
Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan
By MarielC
Preheat the oven to 350 degrees F
- 24 medium-thick asparagus spears (about 2 pounds), trimmed and peeled
- 5 slices prosciutto, cut into 1/4-inch strips
- 1/2 cup shaved Parmesan
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Perfect Dark Chocolate Sugar Cookies
By MarielC
In large bowl, sift together flour, cocoa powder and salt
- 6 cups (750 g) all-purpose flour, sifted
- 1 1/4 cups (137 g) dark cocoa powder
- 1 teaspoon (8 g) salt
- 2 cups (454 g)(4 sticks) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (228 g) light brown sugar
- 3 eggs, cold
- 2 teaspoons (10 ml) pure vanilla extract
Salted Rose and Honey Pie
By MarielC
First make the pie crust. Mix together the dry ingredients in a large bowl
- Rose Crust:
- 2 and 1/4 cups flour
- 2 tablespoons sugar
- 1 cup butter, cold and hard
- 1 tablespoon rose water
- 4-7 tablespoons ice water
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 egg (for glaze)
- 1 teaspoon water (for glaze)
- Salted Rose & Honey Filling:
- 3/4 cup sugar
- 3 tablespoons corn meal
- 1/2 cup butter, melted
- 2 teaspoons rose water
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup cream
- Salt For Sprinkling
- 2-3 teaspoons pink Himalayan sea salt, depending on how salty you like it
Chestnut Cupackes with Swirled Cream Cheese and Chocolate Frosting
By MarielC
Preheat oven to 350 F. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth
- Frosting:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs, at room temperature
- 3 ounces chestnut puree
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 4 oz. cream cheese, softened
- 2 Tb. butter, softened
- 1/4 cup powdered sugar
- 4 oz. melted chocolate
- Preheat oven to 350 degrees.
- Line a 12-cup muffin tin with cupcake papers. Set aside.
- In a small bowl, sift together the flour and baking soda. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chestnut puree. Mix well.
- Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.
- Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- For the frosting: in a large mixing bowl, use a spatula to mix well the cream cheese, butter and powdered sugar.
- Paint the inside of a pastry bag fitted with a plain round tip with the melted chocolate. Spoon the cream cheese mixture in the bag and decorate the cupcakes in whirly motion.
White Bean and Asparagus Salad with Tarragon-Lemon Dressing
By MarielC
Preparation 1. If using canned beans, drain and rinse
- 8 ounces dried white beans or 2 (15-ounce) cans Great Northern or Cannellini beans
- Salt
- 2 bay leaves, if using dried beans
- 1 pound asparagus
- 1/2 cup tarragon leaves
- 1 teaspoon packed finely grated lemon zest
- 2 garlic cloves, peeled
- 1/4 teaspoon freshly ground black pepper
- 1 large lemon, juiced, plus more to taste
- 1/2 cup olive oil
Rosemary Marshmallow Squares
By MarielC
In a large saute pan heated over medium heat, melt the butter
- 1/2 cup (1 stick) butter
- 1 tablespoon finely chopped fresh rosemary
- 1 (16-ounce) bag plain marshmallows
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 (12-ounce) box crisped rice cereal
Nectarine Tart
By MarielC
This is simple and delicious and works with any stone fruit
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 1 pinch salt
- 2 eggs
- 6 -7 nectarines
- 1 pinch sugar
- 1 teaspoon lemon juice
Tishpishti
By MarielC
In a medium bowl, whisk together the flour, semolina and baking powder
- 2 cups flour
- 1 1/4 cups semolina
- 2 1/2 teaspoons baking powder
- 1 cup oil
- 1 1/2 cups water, divided
- 1 cup sugar, divided
- 1/4 cup sesame seeds, plus more to garnish
- 3/4 cup finely chopped walnuts
- 1 teaspoon cinnamon
- 1 to 2 tablespoons lemon juice
Jerry Anne Cardamom Cake
By MarielC
Preheat the oven to 300 degrees
- 1 1/2 cups unsalted butter, plus some for greasing the pan
- 2 3/4 cups sifted cake flour, plus some for dusting the pan
- 1 pound confectioners' sugar
- 6 large eggs
- 1/2 teaspoon hulled cardamom seed, crushed
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons vanilla extract