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Recipes
Bread Pudding (New Orleans Style)
By exdircomp
Steen's Cane Syrup A great product made from pure Louisiana sugar cane IF YOU CANNOT FIND CANE SYRUP IN BREAD
- 12 to 14 cups 1-inch cubes day-old French bread
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups light cream or half -n- half or whole milk
- 6 large eggs
- 1 cup light brown sugar
- 3/4 cup Steen's cane syrup
- 4 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup dried fruit
- 2 granny smith apples diced
- Confectioners' sugar, for garnish
- Whiskey Sauce
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated white sugar
- 1/4 cup steens cane syrup
- 2 tablespoons cornstarch
- 3/4 cup bourbon or other whiskey or to taste
- Pinch salt
- 2 tablespoons unsalted butter
Orange-Vanilla Bean Cupcakes
By exdircomp
Preheat oven to 350 degree F
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 vanilla beans, split and scraped, pods reserved for another use
- 1 tablespoon finely grated orange zest
- 2 large eggs
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Swiss Meringue Buttercream
- Candied citrus slices, for decorating
Panzanella (Stale Bread Summer Entree)
By exdircomp
Add the stale bread to a large bowl and cover with cold water
- 8 ounces stale bread (3 to 4 days old), sliced*
- Cold water, as needed
- 4 vine-ripened tomatoes or Roma tomatoes, chopped
- 1 small red onion, chopped medium fine
- 1 European cucumber, halved and sliced into half moons
- 2 handfuls fresh basil
- Kosher salt and freshly ground black pepper
- Red wine vinegar
- Extra-virgin olive oil
Lasagna (all day Tricia)
By exdircomp
For the Bolognese Sauce: Directions Preheat the oven to 350 degrees F
- Bolognese Sauce:
- 4 tablespoons olive oil
- 3 pounds pork shanks (on the bone)
- 3 pounds beef shanks (on the bone)
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta, finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 (15-ounce) can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup tomato sauce, recipe follows
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
- Ricotta Mixture:
- 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- Tomato Sauce:
- 3 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
- Bechamel (Mornay) Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- Assembly:
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Grated Parmigiano-Reggiano
- Fresh basil leaves
Whiskey-Glazed Carrots
By exdircomp
Preparation Instructions Melt 1 tablespoon butter in a large skillet over high heat
- Ingredients
- ■1 stick Butter, Divided
- ■2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- ■1/2 cup Jack Daniels Or Other Whiskey
- ■3/4 cups (to 1 Cup) Brown Sugar
- ■1/2 teaspoon (to 1 Teaspoon) Salt
- ■ Freshly Ground Pepper, to taste
Chicken, Zucchini and Avocado Salad with Frico Chips
By exdircomp
For the frico chips: Place an oven rack in the center of the oven
- Frico Chips:
- 1/2 cup grated Parmigiano-Reggiano cheese
- Zucchini:
- 1 medium zucchini, halved lengthwise
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- Chicken:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- Zest of 1 large lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large chicken breast, peeled and deveined
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
- Special equipment: nonstick silicon baking mat, such as Silpat; eight 1/2-cup ramekins
Orange Amaretto Chicken
By exdircomp
I prefer skin-on chicken breasts to keep the white meat from drying out
- •3 Tablespoons all-purpose flour
- •2 teaspoons Hungarian sweet paprika
- •1/2 teaspoon onion powder
- •1/2 teaspoon garlic powder
- •1/2 teaspoon rubbed sage
- •1-1/2 teaspoons kosher salt
- •1/2 teaspoon freshly ground black pepper
- •6 boneless chicken breast halves
- •1 Tablespoon olive oil
- •1 Tablespoon butter
- •1 can (6-1/4 ounces) frozen orange juice concentrate mixed with 3 ounces water (half of the emptied orange juice can)
- •1 cup amaretto liqueur
- •1-1/2 Tablespoons Dijon mustard
- •Chopped parsley for garnish, optional
Mushrooms Mediterranean Stuffed
By exdircomp
Heat 1 tablespoon olive oil in a non stick skillet
- 1 14-ounce can artichoke hearts, drained and finely chopped
- 1 red bell pepper, chopped small
- 1/2 cup panko dry bread crumbs
- 1/4 cup finely shredded Parmigiano-Reggiano cheese
- 1/4 cup feta cheese
- 2 ounces finely chopped prosciutto or Canadian bacon (1/2 cup)
- 1 onion, chopped small
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 tsp Greek seasoning
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1-1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
- 1 egg, beaten
- 1/4 teaspoon pepper
- 24 medium (1-1/2-inch diameter) mushroom caps
- 2 tablespoons finely shredded Parmigiano-Reggiano cheese
Lemon Ginger Scones
By exdircomp
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven
- 2 cups (280 grams) all purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
- 1/2 cup (70 grams) crystallized ginger, chopped into small pieces
- Zest of 1 large lemon
- 2/3 cup (160 ml) buttermilk
Rosemary Lamb Chops
By exdircomp
Preparation: Combine all ingredients, except lamb, in a large glass bowl
- 10-12 loin lamb chops, about 1 1/2 inches thick
- 1/2 cup Fresh Rosemary Olive Oil
- 1/3 cup red wine vinegar
- 1 tablespoon dried rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper