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Recipes
Chocolate Creme Brulee
By kmad
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version
- For the creme brulee:
- 2 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 3 ounces bittersweet chocolate, chopped (1/2 cup)
- 5 large egg yolks
- For assembling:
- 4 teaspoons sugar
Lobster Pot Pie
By kmad
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 1...
- Pastry:
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Jalapeño Cream Cheese Rolls
By kmad
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- 1 tube regular Crescent Rolls
- 1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
- 3/4 (8 ounce) cube cream cheese, room temperature
- 1 Tbsp. sugar
Chicken and Artichoke-Heart Potpie
By kmad
1.Heat oven to 350 degrees
- 3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
- 3 tablespoons olive oil
- 2 1/2 teaspoons salt, plus more for sprinkling
- 1 teaspoon freshly ground pepper, plus more for sprinkling
- 1 quart homemade or canned chicken stock
- 2 chicken bouillon cubes
- 1/2 pound (2 sticks) unsalted butter
- 2 1/2 cups coarsely chopped yellow onion (2 medium onions)
- 1 cup all-purpose flour, plus more for work surface
- 1/4 cup heavy cream
- 2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
- 1 1/2 cups (about 7 ounces) frozen peas
- 1 1/2 cups (about 8 ounces) frozen small, whole onions
- 1/2 cup minced fresh flat-leaf parsley
- 1/2 cup grated Parmesan cheese
- Pie Crust
- 1 large egg mixed with 1 tablespoon water for egg wash
Herbed Deviled Eggs
By kmad
Directions Prepare an ice-water bath
- 8 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon grainy Dijon mustard
- 1 1/2 teaspoons sherry vinegar
- Coarse salt and freshly ground pepper
- 1 teaspoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
- 1 teaspoon finely chopped fresh chives, plus snipped chives for garnish
Heart-Shaped Ice-Cream Sandwiches
By kmad
1.In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon milk
- 2 to 2 1/2 pints strawberry ice cream, slightly softened
Pistachio-Raspberry Tea Cakes
By kmad
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth
- Nonstick cooking spray
- 1 cup unsalted shelled pistachios
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 to 2 containers (6 ounces each) fresh raspberries
- 1/4 cup slivered or chopped pistachios, for sprinkling
Tortilla Pie with Chicken
By kmad
Toast the tortillas over a low flame or in a dry skillet
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded dark-meat chicken
- 1 can (4 ounces) chopped green chiles
- 1 1/2 cups Green or Red Salsa
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Mini Pumpkin Pies
By kmad
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 cups evaporated milk
- Pate Brisee (Pie Dough)
- 1 tablespoon heavy cream
Cranberry Crumble Bars
By kmad
Directions Filling: If making your own, pulse dried cranberries and granulated sugar in a food processor until a...
- 1 1 1/2 1/2 3/4 3/4 3/4 6 OR 1 1/2 cups dried cranberries (7 1/2 ounces) 3/4 cup granulated sugar 3/4 teaspoon cornstarch 3/4 cup cold water 6 tablespoons cranberry juice
- 1 1 1 can (14 ounces) whole-berry cranberry sauce
- OR
- 1 1/2 1 1/2 1/2 cups dried cranberries (7 1/2 ounces)
- 3/4 3/4 3/4 cup granulated sugar
- 3/4 3/4 3/4 teaspoon cornstarch
- 3/4 3/4 3/4 cup cold water
- 6 6 6 tablespoons cranberry juice
- 2 2 2 sticks unsalted butter, softened, plus more for pan
- 2 2 2 cups all-purpose flour, plus more for pan
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon coarse salt
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1/4 1 1/4 1/4 cups packed light-brown sugar
- 1 1 1 large egg, lightly beaten
- 1 1 1 teaspoon pure vanilla extract
- 2 2 2 cups old-fashioned rolled oats
- 3/4 3/4 3/4 cup finely chopped toasted walnuts (3 ounces)