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Recipes
Veal Piccatta
By exdircomp
Directions Place each piece of veal between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch ...
- 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- 1 1/2 tablespoons vegetable oil
- 5 tablespoons butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1 garlic clove, chopped
- 1 lemon, juiced, or more to taste, (about 2 tablespoons)
- 2 tablespoon capers, drained
- 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
- 4 servings of linguine (I used DeCio Pasta -Artichoke Hearts or Herb D'Italia
- http://www.deciopasta.com/) - optional
Peaches in Wine with Yogurt Sauce
By exdircomp
Blanch fresh peaches for 2 minutes in boiling water and peel
- Yogurt sauce:
- 4 peaches in wine , 1 bottle Toro red wine, 12 oz sugar
- 1/2 cup wine syrup from the preserved peaches
- 1/2 cup sugar
- 1/2 cup cranberry jam
- Fresh mint leaves
- 16 oz plain yogurt
- 2 tbsp honey
- 1/2 cup light cream
- Cinnamon
Chicken and Crunchy Slaw in Endive Leaves
By exdircomp
For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fenne...
- Slaw:
- Ingredients
- 1 medium carrot
- 1/2 small fennel bulb
- 1/8 of a small red cabbage (about 3 ounces)
- 3 tablespoons chopped fresh chives
- 1/4 cup dried cranberries
- 1 store-bought rotisserie or saute fresh chicken breast, finely shredded or chopped to yield 1 cup of meat
- Dressing:
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons sour cream
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Belgian endive spears, leaves separated
Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette
By exdircomp
Fill a large saucepan with water and bring to a boil
- SHERRY-DIJON VINAIGRETTE:
- Ingredients
- Kosher salt
- 2 pounds Brussels sprouts, halved
- 8 ounces double-smoked bacon, cut into 1-inch pieces
- 1 medium yellow onion, julienned
- 2 tablespoons butter
- 2 green apples, peeled and sliced
- 3 fresh thyme sprigs
- Freshly ground black pepper
- 8 1/2 ounces canola oil
- 6 ounces extra-virgin olive oil
- 3 1/2 ounces sherry vinegar
Yellow Butter Cake with Chocolate Frosting
By exdircomp
Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C)
- Yellow Butter Cake Recipe:
- 6 large egg yolks
- 1 cup (240 ml) milk
- 2 teaspoons (8 grams) pure vanilla extract
- 3 cups (300 grams) sifted cake flour
- 1 1/2 cups (300 grams) granulated white sugar
- 1 tablespoon + 1 teaspoon (20 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces
- Chocolate Frosting:
- 8 ounces (225 grams) bittersweet or semisweet chocolate, chopped
- 1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)
- 3/4 cup (180 ml) milk
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps
- 1 1/2 teaspoon pure vanilla extract
Chicken Stuffed with Brie and Apples
By exdircomp
Preheat oven to 400 degrees
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 green apple, cored, coarsely chopped
- 1 cup barbecue Sauce, divided
- 4 ounces Brie cheese, without rind, cut in small chunks
- 4 boneless chicken breasts
- Apple slices for garnish
Slow Cooker Beef Bourguignonne
By exdircomp
To marinate the beef, place the cubes in a large glass or stainless steel bowl
- 3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes
- 1 (750-ml) bottle red wine, preferably Pinot Noir
- 2 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 2 onion, preferably Vidalia, coarsely chopped
- 4 slices thick-cut bacon, cut into lardons
- 2 tablespoons canola oil, plus more if needed
- Coarse salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 21/2 cups beef stock or low-fat, reduced-sodium beef broth
- Bouquet garni (5 sprigs of thyme,
- 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth)
- 1 tablespoon tomato paste
- 2 cloves garlic, finely chopped
- 1 tablespoon unsalted butter
- 8 ounces white button mushrooms, halved or quartered if large
Pumpkin Cream Pie
By exdircomp
Allow for a four set up prior to serving
- Ingredients
- For the Gingersnap Crust
- 1 1/4 cups ground gingersnaps (from about 25 cookies)
- 2 tablespoons sugar
- Salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- For the Pumpkin Cream Filling
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup sugar
- Salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: freshly grated nutmeg
Pasta and Bean Soup—Pasta E Fagioli
By exdircomp
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry
- Ingredients
- 1 tablespoonextra-virgin olive oil
- Extra-virgin olive oil for drizzling
- 3 ounces pancetta or bacon, chopped fine
- 1 medium onion, chopped fine (about 1 cup)
- 1 medium rib celery, chopped fine (about 2/3 cup)
- 4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3 anchovy fillets, minced to paste (about 1 teaspoon)
- 1 (28-ounce) can diced tomatoes with liquid
- 1 piece Parmesan cheese rind, about 5 inches by 2 inches
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 3 1/2 cupslow-sodium chicken broth
- Salt
- 8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
- 1/4 cup chopped fresh parsley leaves
- Ground black pepper
- 2 ouncesgrated Parmesan cheese (about 1 cup)
Sangria
By exdircomp
Squeeze the juice of one orange and one lemon, making sure there are no seeds
- 2 oranges
- 2 lemons
- 1/2 green apple, cored and chopped into small pieces
- 1/2 red apple, cored and chopped into small pieces
- 1 nectarine, pitted and sliced
- 1/2 cup sugar
- 6 cloves
- 1/2 vanilla bean
- 1 stick cinnamon
- 2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna)
- 1 shot brandy
- 1 cup club soda