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Recipes
Strawberry Shortcake
By exdircomp
Position rack in center of oven and preheat the oven to 475 degrees F
- 2 pounds fresh strawberries, washed, patted dry, hulled, and quartered
- 1/2 cup sugar
- 2 tablespoons water
- 1 teaspoon grated orange zest
- Totally-from-Scratch Biscuits, recipe follows
- 1 1/4 cups self-rising flour
- 3/4 cup cake flour
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
- 1 1/4 cups heavy cream
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows
- 1/2 cup heavy cream, well chilled
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon vanilla extract
Gazpacho - Summer Market
By exdircomp
Instructions 1. In a blender or food processor combine the onion, garlic, and half the peppers
- Ingredients
- 1 medium red onion, chopped
- 1 large clove garlic, chopped
- 1 red pepper (or other mild, thin-walled pepper), seeded and diced
- 2 tablespoons each wine vinegar and Spanish sherry vinegar
- 1 cup ice cubes
- 1 medium cucumber, peeled, seeded and diced (small pickling cucumbers are even better -- use 2 to 4 depending on size)
- 3-1/2 pounds ripe delicious tomatoes, peeled and seeded
- 1 lime, juiced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 each fresh Italian parsley and basil leaves
- salt and freshly ground pepper to taste
- 5 whole scallions, thinly sliced
- V - 8 juice
Corn Grilled Italianian Style
By exdircomp
Instructions 1. Preheat a gas grill or prepare a fire in a charcoal grill
- Ingredients
- 6 ears corn, shucked
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 to 1-1/2 cups freshly grated Parmigiano-Reggiano
- 2 About 2 tablespoons chopped fresh mint
- Hot red pepper flakes
Mini German Pancakes with Apple-Calvados Caramel Sauce
By exdircomp
Preheat the oven to 400 degrees F
- APPLE-CALVADOS CARAMEL SAUCE:
- Ingredients
- 1 cup milk
- 1 heaping tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 6 eggs
- 1 cup all-purpose flour
- 4 tablespoons butter, melted and cooled
- 1/2 teaspoon salt
- Nonstick cooking spray
- 1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- 1 Gala apple, peeled, cored and diced
- 1 Granny Smith apple, peeled, cored and diced
- 1 cup packed light brown muscovado sugar
- 1/4 cup calvados you can substitute apple cider
- 1/4 cup heavy cream
- 3 fresh mint leaves, torn, for garnish
Cranberry Oat Scones
By exdircomp
Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven
- Egg Wash:
- 1 3/4 cups (245 grams) all purpose flour
- 1/2 cup (100 grams) granulated white sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into small pieces
- 3/4 cup (60 grams) old-fashioned rolled oats
- 1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)
- Zest of one lemon or orange (outer skin of lemon or orange)
- 2/3 cup (160 ml) buttermilk
- 1 large egg
- 1 tablespoon milk or cream
Spice-Rubbed Bacon
By exdircomp
Preheat the oven to 220 degrees F
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 2 tablespoons dark brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon curry powder
- 6 slices thick cut bacon
Chocolate Port Cupcakes
By exdircomp
Whisk together the buttermilk, oil, vanilla and eggs
- Port Wine Reduction Syrup:
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups sugar (13 ounces)
- 1 3/4 cups all-purpose flour (9 ounces)
- 3/4 cups cocoa powder (2 1/2 ounces)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup port wine, heated
- 1 3/4 cups port wine
- 1/3 cup sugar
- 1/8 teaspoon salt
- Raspberry Creme Fraiche Filling:
- 1 cup creme fraiche
- 1/2 cup seedless raspberry preserves
- French Chocolate Mousse:
- 6 ounces chocolate, chopped
- 3 tablespoons unsalted butter
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, COLD
- 1/2 teaspoon vanilla extract
Fiery Cilantro And Chile Dressing
By exdircomp
Combine all of the ingredients in a blender or food processor and blend well
- 1/3 cup cilantro leaves
- 2 tablespoons fresh chile peppers (e.g., Serranos)
- 2 tablespoons fresh red pepper (for color)
- 4 cloves garlic (roasted if you have it)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce (available in grocery stores or Asian markets)
- 1/2 cup lime or lemon juice (whichever you prefer)
- 1/4 teaspoon white pepper
- 1/4 teaspoon cracked black pepper
Apple Streusel Cake
By exdircomp
Preheat oven to 350 degrees F (177 degrees C)
- Streusel Topping:
- 1/2 cup (65 grams) all purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (40 grams) cold unsalted butter, cut into pieces
- 1/4 cup (70 grams) brown sugar
- 1/4 cup (20 grams) toasted and coarsely chopped hazelnuts (can use walnuts or pecans)
- Cake Batter:
- 1 cup (130 grams) all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (80 ml) milk
- 2 large Granny Smith Apples, peeled, cored, and cut into thin (1/8 inch) slices
Enchiladas
By exdircomp
Directions For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- Sauce:
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Meat:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- The Rest:
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish