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Recipes
Pasta with creamed swiss chard
By exdircomp
Prepare Pasta to box directions
- 2 bunches Swiss chard, or kale (or 1 bunch each)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled and thinly sliced
- 4 garlic cloves, minced
- 1/4 cup chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- 3 ounces ricotta salata cheese
Cranberry Scone
By exdircomp
Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven
- 2 cups (260 grams) all-purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup (76 grams) cold unsalted butter
- 1/2 cup (50 grams) dried or fresh cranberries (cut fresh cranberries in half)
- 1/3 cup (50 grams) mixed candied fruit and peel
- 2/3 - 3/4 cup (160 - 180 ml) milk
- 1/4 cup (25 grams) sliced almonds
- Powdered (Confectioners or Icing) Sugar
Rice Krispy Bars with peanut butter and chocolate
By exdircomp
Butter an 8-inch square baking dish
- * 3 tablespoons unsalted butter, plus more for baking dish
- * 4 cups miniature marshmallows
- * 1/3 cup creamy peanut butter, preferably natural
- * 1/2 teaspoon coarse salt
- * 6 cups puffed-rice cereal
- * Nonstick cooking spray or vegetable oil, for pressing
- * 1 package (12 ounces) semisweet chocolate chips, melted
- * 1/4 cup chopped, roasted salted peanuts
Pecan, Vanilla Bean, and Rum Shortbread Cookies
By exdircomp
In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds
- 2 sticks (225 g) unsalted butter
- 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
- 1 vanilla bean, split lengthwise and seeds scraped>
- 1 tablespoon dark rum
- 1 cup (140 g) superfine brown rice flour
- 3/4 cup (75 g) finely ground pecan meal
- 1/2 cup plus 1 tablespoon (70 g) amaranth flour
- 1/2 cup (80 g) potato starch
- 1/4 cup (30 g) tapioca starch
- 1 teaspoon salt
Gianduja Chocolate Souffle
By exdircomp
Gianduja (or, more commonly, gianduia) is a sweet chocolate containing about 30% hazelnut paste,
- 2 tablespoons unsalted butter
- 1 tablespoon sugar, plus 1/4 cup
- 1 tablespoon hazelnut liqueur (recommended: Frangelico)
- 1/2 teaspoon vanilla
- 3 ounces milk chocolate, chopped, plus 6 ounces chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- Pinch salt
- 4 eggs, separated
- 1/4 teaspoon cream of tart
Strawberry Trifle
By exdircomp
Mix cream cheese and powdered sugar until creamy
- 2 1/2 cups powdered sugar
- 12 ounces whipped cream or Cool Whip
- 1 teaspoon vanilla
- 1 angel food cake
- 3 quarts fresh strawberries
- 1/4 cup sugar
- Fresh mint
Bruschetta of Wild Mushrooms
By exdircomp
Instructions For the toasts: Oven Method: Preheat the oven to 425°F
- Rustic Garlic Toasts
- 4 ounces crusty peasant bread or baguette, sliced 1/4 inch thick
- 1 tablespoon extra-virgin olive oil or unsalted butter, melted
- 2 garlic cloves, halved
- 1/2 teaspoon kosher salt
- Roasted Wild Mushrooms
- 1 1/2 pounds wild mushrooms, such as chanterelle, morel, shiitake, oyster, hedgehog, and/or portobello
- 1 medium onion
- 2 garlic cloves, smashed
- 2 juniper berries, crushed
- 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 2 tablespoons dry white wine or sherry
- 1 > tablespoon extra-virgin olive oil
- 1 teaspoon grappa or cognac (optional)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Chocolate Puffed Pastry Triangles
By exdircomp
Directions Preheat the oven to 425 degrees F
- Ingredients
- 1 (13-ounce) packet ready rolled butter puff pastry
- 1 (100-gram) chocolate bar (milk or dark depending on taste)
- chopped nuts (optional)
- 1 egg beaten
Zwetschgendatschi Plum Kuchen
By exdircomp
Preheat the oven to 350 degrees
- Crust:
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, very cold, cut into small pieces
- 1 egg yolk
- 1 1/2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
- lemon zest
- Filling:
- 3 pounds Damson/Italian prune plums
- To Finish:
- 1 tablespoon raw sugar (or 1 packet you've pilfered from Starbucks)
- Streusel:
- 5 ounces (10 tablespoons) plain flour
- 3 ounces ( 6 tablespoons) brown sugar
- 5 ounces (10 tablespoons) melted butter
- 2 teaspoons cinnamon, ground
Fig Souffle
By exdircomp
PROCEDURE 1. Drain and rub through a fine sieve enough freshly cooked or canned golden figs to make a scant 3/4 cu...
- •Freshly cooked golden figs (enough to make 3/4 cup puree)
- •2 tablespoons Brandy or kirsch
- •3 1/2 tablespoons Sugar
- •6 Egg whites
- •1 teaspoon Lemon juice (for brandy, if using kirsch use orange juice)
- •Salt
- •3 tablespoon Almonds
- •Whipped cream
- •Butter (for the souffle dish)