Exdircomp's profile page
Recipes
Austrian-Style Potato Salad
By exdircomp
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- Ingredients
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 1 cuplow-sodium chicken broth
- 1 cup water
- Table salt
- 1 tablespoon sugar
- 2 tablespoonswhite wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion, chopped fine (about 3/4 cup)
- 6 cornichons, minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
- Ground black pepper
Hanger Steak Sandwich with Bourbon Creamed Spinach
By exdircomp
Sandwich Build: For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepa...
- Steak:
- 2 oranges, peels removed in large strips and reserved
- 1 cup bourbon
- 2 tablespoons maraschino cherry juice
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 pounds hanger steak
- Kosher salt and cracked black pepper
- Vegetable oil
- Sandwich Build:
- Bourbon Creamed Spinach, recipe follows
- 4 pretzel rolls, buttered and griddled
- 1 small red onion, sliced and soaked in ice water for 15 minutes
- Bourbon Creamed Spinach:
- Two 10-ounce boxes frozen spinach, thawed
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped, about 1 cup
- Kosher salt and pepper
- 1/4 cup bourbon
- 1 1/2 cups heavy cream
- 2 cups grated smoked gouda cheese
Wild Mushroom Risotto
By exdircomp
Instructions for Wild Mushroom Risotto Recipe Using your hand, carefully scoop the porcini mushrooms out of the ho...
- 1/3 cup peanut oil
- 1 large onion, chopped
- 2 large garlic clove, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 7 vegetable stock or chicken stock, kept simmering
- 3 tablespoons olive oil
- 1/2 pound wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock
- 4 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped Italian parsley
- 1/2 cup chopped chives
- Salt and freshly ground black pepper
- 2 tablespoons butter
Tea Cakes Lemon Cream
By exdircomp
Preheat oven to 350º F. Prepare Tea Cakes: Cream butter and sugar together in large mixing bowl
- Tea Cakes:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon lemon juice
- 1 cup flour
- 1/2 teaspoon baking powder
- dash salt
- 1 teaspoon lemon zest
- 1/3 cup milk
- Filling:
- Lemon Curd
- Cream Cheese Topping:
- 4 oz. cream cheese, softened
- 1 teaspoon milk
- 1/2 teaspoon vanilla
- 1 3/4 cups powdered sugar
- Candied lemon slices, for garnish
Punjabi Cranachan
By exdircomp
TOTAL TIME: 1 hr 0 min Prep: 30 min Cook: 30 min YIELD: 4 to 5 servings LEVEL: Intermediate
- 3 free-range egg yolks
- 7 tablespoons sugar
- 1 1/2 teaspoons corn flour
- 2 cups whole milk
- 4 tablespoons freshly ground almonds
- 2 to 3 tablespoons rolled porridge oats (oatmeal)
- 10 1/2 ounces blackberries, washed
- 1 teaspoon fresh lemon juice
- 1 cup heavy cream, whipped until soft peaks form
- 3 tablespoons single malt whisky
- 2 tablespoons flaked or sliced almonds, toasted, plus more, for garnish
- Icing sugar (confectioners'), for serving
Granola Homemade
By exdircomp
Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven
- 3 cups (300 grams) old-fashioned rolled oats (not instant)
- 3/4 cup (75 grams) sliced or slivered almonds
- 1/2 cup (45 grams) raw sunflower seeds
- 1/2 cup (45 grams) raw pumpkin seeds
- 1/2 tablespoon (5 grams) wheat germ (optional)
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
- 1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
- 1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
Corn Dogs
By exdircomp
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches
- Vegetable oil, for frying
- 1/4 cup cornstarch
- 1 (16-ounce) package beef hot dogs,
- 1 1/2 cups Jiffy cornmeal mix
- 1/2 cup seilf rising flour
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- 40 wooden skewers, soaked in water for 30 minutes
Sour Cream Garlic-Chive Sauce
By exdircomp
Great for Pirogi's
- Ingredients:
- 3 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 tablespoons flour
- 1-3/4 cup chicken broth (either homemade or low-sodium)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup sour cream
- 1/3 cup chives
- 2 tablespoons sherry or marsala
- Pinch of dill
- 1/2 lb mushrooms sliced
- 1/4 lb diced speck
- 1/4 cup heavy cream
Fattoush Salad
By exdircomp
1 Mix all ingredients except the pita together well in a mixing bowl
- 2 each romaine hearts
- 16 each grape tomatoes
- 1 each red pepper
- 8 each pepperoncinis
- 1/2 cup olives, sliced
- 2 each cucumber peeled, seeded and cut
- into 1/4-inch cubes
- 1/2 each red onion, julienned
- 1/2 cup Feta cheese crumbled
- 2 each housemade pita
- 1 cup oregano vinaigrette
- Oregano Vinaigrette
- 1/2 cup red wine vinegar
- 1 1/2 cup extra virgin olive oil
- 1 each shallot, peeled, coarsely chopped
- 1 tsp dried oregano flakes
- 1 Tbsp oregano, chopped
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbs salt
Red-Wine Spaghetti with Broccoli Rabe
By exdircomp
I love to add some italian sausage and fresh tomato to this dish, along with a little fresh basil when it's served
- 1 3/4 pounds broccoli rabe, thick stems discarded
- 1 pound spaghetti
- 1 bottle red wine (750 ml - preferably Zinfandel)
- 1 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, finely chopped (2 tablespoons)
- 1 teaspoon dried hot red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmigiano-Reggiano
- Reserve a cup of pasta water