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Recipes
Spiced Cider
By exdircomp
In a large pot over medium heat, add the apple cider
- 16 cups (1 gallon) apple cider
- 1/4 cup light brown sugar
- 1 teaspoon allspice
- Pinch grated nutmeg
- 2 teaspoons whole cloves
- 1 orange
- Cinnamon sticks, for garnish
- 2 cups bourbon, optional
Braised Chicken with Preserved Lemon
By exdircomp
Preheat an oven to 375°F
- 3 Tbs. extra-virgin olive oil
- 1 chicken, 3 to 4 lb., cut into 8 serving pieces
- Salt and freshly ground pepper, to taste
- 8 shallots, halved lengthwise
- 1 ⁄2 tsp. crushed saffron
- 1 tsp. ground coriander
- 3 cups chicken stock
- 1 1⁄2 lb. Yukon Gold potatoes cut into
- 1 ⁄2-inch pieces
- Peel of 1/4 preserved lemon, thinly sliced
- (see related recipe at left)
- 4 fresh flat-leaf parsley or cilantro sprigs
- 1 cup pitted green olives
Risotto Milanese
By exdircomp
I add chopped mushrooms and leaks and also added a little goat cheese to finish it with the parmesan
- 1/4 cup Extra-virgin olive oil
- 1 large onion, cut into 1/4-inch dice
- Kosher salt
- 2 cups Carnaroli or Arborio rice
- 1 teaspoon saffron
- 3 to 4 cups chicken stock, kept HOT
- 1 cups dry white wine
- 4 tablespoons butter
- 1/2 to 3/4 cup grated Parmigiano-Reggiano
Shephard's Pie
By exdircomp
Cottage Pie is made with ground beef Shephard's pie is made with ground lamb In true British fashion they never u...
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 cup sliced mushrooms
- 2 cloves of garlic
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon tomato paste
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons gravy flour
- 1 tablespoon dry mustard
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley
- 1 cup cheddar cheese
Prime Rib Roast of Beef Spiced Coriander and Mustard-Crusted
By exdircomp
Beef Roast Cooking Temperatures Rare 120 to 125 degrees F center is bright red, pinkish toward the exter...
- 1 tablespoon allspice berries
- 3 tablespoons black peppercorns
- 3 tablespoons yellow mustard seeds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 3 tablespoons kosher salt, plus more for seasoning
- One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
- 2 cups plain Greek yogurt
- 1/4 cup plus 2 tablespoons drained horseradish
- 2 tablespoons grated fresh ginger
- 1 tablespoon freshly ground black pepper
- 1 teaspoon sugar
Cranberry, Almond, and Cinnamon Tart
By exdircomp
Directions 1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirr...
- Ingredients
- 1 1/2 cups (5 1/4 ounces) fresh cranberries
- 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
- 1 tablespoon water
- All-purpose flour, for dusting
- Pate Sucree
- 1 large egg white, lightly beaten
- 8 ounces cranberry jam or preserves
- 10 tablespoons unsalted butter, room temperature
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Chopped Liver
By exdircomp
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning onc...
- 2 pounds chicken livers
- 1 cup rendered chicken fat(you may substitute duck fat or butter)
- 2 cups medium-diced yellow onion (2 onions) with 1/2 teaspoon ground mustard
- 1/3 cup Madeira wine (you may substitute brandy or port)
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- 1/4 cup minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch cayenne pepper
Potato Casserole
By exdircomp
Preheat oven to 350 degrees
- 8 tablespoon (1 stick) butter
- 1 small red pepper, sliced thin
- 1 small onion, sliced thin
- Seasoning (to taste)
- 1/2 cup sour cream
- 2 cup mashed potatoes
- 1 1/2 cup grated Cheddar cheese
- 4 medium potatoes, cooked
- 6 slices of bacon, cooked crisp
Lemon-Herb Rice Salad
By exdircomp
Directions Remove 2 wide strips zest from 1 lemon with a vegetable peeler
- 2 lemons
- 1/4 cup vegetable oil
- 2 cups long-grain white rice
- couple threads of saffron
- 1 tablespoon minced fresh ginger
- 1 teaspoon lemongrass
- 2 tablespoons rice wine vinegar
- 2 teaspoons packed light brown sugar
- Kosher salt and freshly ground pepper
- 1/2 medium red onion, thinly sliced
- 1 medium carrot, shredded
- 1 Kirby cucumber, seeded and diced
- 1/2 cup chopped salted roasted peanuts
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 1 bunch watercress, tough stems removed, leaves torn
Pumpkin Pound Cake
By exdircomp
Heat oven to 350°F. Combine flour, baking powder, spices, baking soda and salt in medium bowl
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon,
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground nutmeg and cloves.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 1/2 cups Land O Lakes® Butter, softened
- 6 Eggs
- 1 cup canned pumpkin
- 3/4 cup milk