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Recipes
Strawberry Rhubarb Crisp
By exdircomp
Preheat the oven to 350 degrees
- 6 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
- 2 cups fresh strawberries, hulled and halved, if large
- 1 1/4 cups granulated sugar, divided
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch (see note)
- 1/2 cup freshly squeezed orange/lemon juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking (not instant) oatmeal, such as McCann's
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
Apple Crisp
By exdircomp
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven
- Topping:
- 1/2 cup (65 grams) all purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 1/4 cup (55 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh or ground nutmeg (optional)
- 1/8 teaspoon salt
- 6 tablespoons (84 grams) cold unsalted butter, cut into pieces
- 1/3 cup (30 grams) old-fashioned rolled oats
- 1/3 cup (40 grams) chopped walnuts or pecans
- Filling:
- 2 1/2 pounds (1.2 kg) or 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch (2.5 cm) chunks)
- 1 cup fresh blackberries or raspberries (optional)
- Juice of 1/2 lemon
- 1 teaspoon lemon zest
- 3 tablespoons (40 grams) white granulated sugar
Pumpkin Mousse
By exdircomp
Place the rum in a heat-proof bowl and sprinkle the gelatin over it
- 1/4 cup dark rum
- 1 packet (2 teaspoons) unflavored gelatin powder
- 1 (15-ounce can) pumpkin (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 extra-large egg yolks
- 2 teaspoons grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 cups cold heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Sweetened whipped cream
- 8 to 10 chopped ginger cookies
- Crystallized ginger, for decoration, optional
Vietnamese-Style Noodle Soup with Chicken and Napa Cabbage
By exdircomp
For this soup, be sure to have all the vegetables and herbs ready at hand
- Ingredients
- Noodles
- 8 ounces thick rice noodles
- Broth
- 5 cupslow-sodium chicken broth
- 4 medium cloves garlic, smashed and peeled
- 2 inch piece fresh ginger, peeled, cut into 1/8-inch rounds, and smashed
- 2 star anise
- 3 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
- Soup
- 12 ounces boneless, skinless chicken, trimmed of excess fat
- Table salt
- 1/2 medium Napa cabbage, rinsed and sliced thin crosswise (about 4 cups)
- 2 scallions, white and green parts, sliced thin on an angle
- 1/2 cup loose-packed fresh mint leaves, torn in half if large
- 1/2 cup loose-packed fresh cilantro leaves
- 1/2 cup bean sprouts
- 2 tablespoons chopped unsalted roasted peanuts
- Lime wedges
Beef Stew with Root Vegetables
By exdircomp
Heat the oil and butter in a pan and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 2 pkgs of Swanson's Flavor Boost
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 potatoes, roughly sliced
- 1 small turnip, roughly sliced
- 1/2 pound roughly chopped mushrooms
- 1 large onion or 2 large leeks chopped roughly
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Tea Cake Cinnamon
By exdircomp
Step 1 Preheat oven to 350 degrees
- 1 1/2 sticks cubed butter, at room temperature
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/4 cups (185g) self-raising flour
- 1/4 cup (40g) plain flour
- 2 tsp ground cinnamon
- 1/2 cup (125ml) milk
- 1 tbs caster sugar, extra
- 1 tsp ground cinnamon
- 1 tbs melted butter
Pimento Cheese Potato Gratin
By exdircomp
Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven
- 3 teaspoons salt, plus more to taste
- 1 1⁄2 pounds Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
- 3 ⁄4 cup heavy cream
- 3 shallots, finely diced (scant 1⁄2 cup)
- 1 ⁄4 teaspoon crushed dried red chile flakes
- 1 ⁄2 teaspoon freshly ground black pepper
- One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
- 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)
Raspberry-Filled Pancakes
By exdircomp
In a fry pan over medium heat, combine 1/2 lb
- 1 lb. raspberries
- 1/4 cup sugar
- 2 tsp. fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 cup toasted almonds, finely ground
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1/2 tsp. almond extract
- 3 Tbs. unsalted butter, melted
- Maple syrup for serving
- Whipped cream for serving
Potato Salad with Feta, Green Beans and Olives
By exdircomp
Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds
- 8 ounces haricot vert, trimmed
- 12 fingerling potatoes
- 1 tablespoon kosher salt
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 2 tablespoons lightly chopped fresh oregano
- Fresh parsley leaves, for garnish
Gingerbread Cake
By exdircomp
Instructions 1. Adjust oven rack to middle position and heat oven to 350 degrees
- 3/4 cup stout (see note)
- 1/2 teaspoon baking soda
- 2/3 cup mild molasses
- 3/4 cup (5 1/4 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour , plus extra for dusting pan
- 2 tablespoons ground ginger (see note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon finely ground black pepper
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon finely grated fresh ginger