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Recipes
Whole Roasted Sea Bass
By kmad
1.Season the cavity and exterior of fish with salt and pepper
- 2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
- Coarse sea salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for baking dish
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh flat-leaf parsley
- 6 fresh bay leaves
- 1/2 cup thinly sliced scallions
- Juice of 1 lemon
Spicy Lemon Quinoa
By kmad
1.Place quinoa in a fine mesh sieve
- 2 cups quinoa
- Coarse salt
- 1/2 cup toasted pine nuts
- 2 teaspoons freshly grated lemon zest
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
Strawberry Shortcake Trifle
By kmad
Slice cake, using a serrated knife, horizontally into 3 equal layers
- For the custard:
- 1 large angel food cake
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping, thawed
- For the glaze:
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons strawberry gelatin (recommended: Jell-O)
- 1 cup water
- 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
- Whole fresh strawberries and mint leaves, for garnish
German Chocolate Cake With Coconut-Pecan Cajeta Frosting
By kmad
Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F
- For the Cake:
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 1/2 cups firmly packed light muscovado sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups strong brewed black coffee, at room temperature
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- For the Frosting:
- 1 3/4 cups whole milk
- 1 3/4 cups unsweetened coconut milk
- 1 cup goat's milk or additional whole milk
- 3/4 cup plus 1 tablespoon granulated sugar
- Seeds scraped from 1/2 vanilla bean
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter, cut into small pieces, cold
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 teaspoons coconut rum (optional)
- 1 1/4 cups coarsely chopped pecans, toasted
- 1 1/4 cups sweetened shredded coconut, toasted
- For the Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, finely chopped
- 2 tablespoons light corn syrup
- 1/2 cup sweetened shredded coconut, toasted, for garnish
- 1/4 cup chopped pecans, toasted, for garnish
- Coconut Whipped Cream, for serving
Rice Crispie Treats on a Stick
By kmad
1. In large saucepan melt butter over low heat
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- - OR -
- 4 cups miniature marshmallows
- Food coloring
- 6 cups Rice Krispies®
- - OR -
- 6 cups Ready-To-Eat Cereal Cocoa Krispies™
- 12 wooden ice cream sticks
- Flaked coconut
- Multi-colored sprinkles
- Semi-sweet chocolate morsels, melted
Leek, Patato and Parmeasan Frittata
By kmad
Steam potatoes, covered, for 20-25 minutes, or until tender
- 1 1/2 lbs potatoes
- 3 cups thinly sliced white and pale green part leeks, washed well and drained
- 2 tablespoons butter
- 12 large eggs
- 1 cup parmesan cheese, grated
- 1 cup gruyere cheese, coarsely grated
- 2 tablespoons snipped fresh chives
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
Coconut Layer Cake
By kmad
This recipe yields a six-layer cake
- Cake:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups sifted cake flour, not self-rising, plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup superfine sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
- Coconut Cream Filling:
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups milk
- 4 ounces (1 1/2 cups) sweetened angel-flake coconut
- 1 1/2 teaspoons pure vanilla extract
- Unsalted butter, for wrap
- Directions
- Place egg yolks in a large bowl; whisk to combine; set bowl aside.
- Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
- Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins t
- Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour
- -Minute Frosting:
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 3 large egg whites, room temperature
- Directions
- In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar.
- Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.
Chicken Pot Pie
By kmad
Preheat the oven to 350 degrees F
- For the pastry:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Cranberry-Lime Tart
By kmad
Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream
- Lime curd
- 1/2 cup fresh lime juice
- 1/2 teaspoon cornstarch
- 3/4 cup sugar
- 6 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 2 1/2 teaspoons grated lime peel
- Crust
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/3 cup whole almonds, toasted, cooled
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract
- Cranberry Topping
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 2/3 cup sugar
- 3 tablespoons honey
- 1 1/2 teaspoons Chinese five-spice powder* (optional)
- 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
- White Chocolate Cream
- 5 ounces white chocolate, chopped
- 1/2 cup plus 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- White chocolate curls
- 8 thin lime twists
Ultimate Streusel Cake
By kmad
With its crumbly pecan-streusel filling and confectioners' sugar crown, it's easy to see why this is the king of co
- For the Pecan-Streusel Filling
- 1 1/2 cups packed light-brown sugar
- 1 tablespoon ground cinnamon
- Pinch of ground cloves
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups coarsely chopped pecans
- For the Cake
- Nonstick cooking spray with flour
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- For the Icing
- 2 1/2 cups sifted confectioners' sugar
- 1/4 cup milk