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Recipes
Chard with Raisins and Orange Peel
By exdircomp
Chard grows easily. How gratifying that it's cut-and-come-again
- Ingredients
- ◦1/2 cup raisins
- ◦2 tablespoons vin santo or orange juice
- ◦2 large bunches chard
- ◦2 tablespoons extra-virgin olive oil
- ◦1 yellow onion, diced
- ◦1/2 teaspoon salt
- ◦1/2 teaspoon pepper
- ◦Peel of 1 orange
- ◦1/4 cup pine nuts, toasted
Moroccan Nectarine and Plum Chicken Tagine
By exdircomp
1. Heat the oil in a large pan
- 1 tablespoon oil
- 4 chicken thighs (bone in and skin on)
- 1 tablespoon oil
- 2 onions (sliced)
- 2 cloves garlic (chopped)
- 1 teaspoon ginger (grated)
- 4 nectarines(stoned and sliced)
- 4 plums (stoned and chopped)
- 1/2 cup water (or chicken stock)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 pinch saffron
- salt and pepper to taste
- 1/4 preserved lemon (pith removed, and peel rinsed and sliced)
- 1/4 cup kalamata olives (chopped)
- 1 tablespoon harissa
- 1 tablespoon honey
- 1/4 cup parsley (chopped)
- 1/4 cup cilantro (chopped)
Passionately Pink Smoothie
By exdircomp
Directions 1.Place all ingredients into the Vitamix container in the order listed and secure lid
- Ingredients
- 1/2 cup (122 g) low fat vanilla yogurt
- 1 cup (150 g) red grapes
- 1/2 cup (62 g) fresh raspberries
- 1/2 cup (75 g) pineapple chunks
- 1/2 cup (48 g) cranberries
- 10 strawberries
- 1/2 cup Rhubarb, fresh or frozen
- 1 tablespoon honey
- 1 cup (240 ml) ice cubes
Cranberry Pear and Apple Crumble
By exdircomp
Cranberry Pear and Apple Crumble: Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the...
- Crumble Topping:
- 3/4 cup (95 grams) all purpose flour
- 3/4 cup (155 grams) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (70 grams) old-fashioned rolled oats
- 1/3 cup (40 grams) chopped walnuts or pecans
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- Filling:
- 2-3 tablespoons (30 - 45 grams) light brown sugar
- 1/2 tablespoon cornstarch (corn flour)
- 1 1/2 pounds (680 grams) Granny Smith Apples or other firm, tart-tasting apple - peeled, cored, and sliced into 1 inch (2.5 cm) chunks
- 1 1/2 pounds (680 grams) ripe Bartlett or Anjou Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks
- 1/2 cup (50 grams) dried cranberries (can use fresh cranberries that have been rinsed, drained, and picked over)
Pasta with wild mushroom sauce
By exdircomp
Directions In a large stock pot, bring salted water to a boil
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig marjoram, plus more for garnish
- 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
- 1 cup mushroom stock, recipe follows
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- Grated Parmesan
- 4 servings of linguine (I used DeCio Pasta - Wild Mushroom http://www.deciopasta.com/) - optional
Pork Chops and Rice
By exdircomp
Preheat the oven to 350 degrees F
- 4 tablespoons butter
- 1 cup long grain white rice
- 4 pork chops, bone in
- 1 package pork seasoning
- Salt
- One 10-ounce can beef broth, plus more if needed
- 4 onion slices, separated into rings
- 1/4 teaspoon pepper
Lola Burger
By exdircomp
Reprinted from Michael Symon's Live to Cook
- Ingredients
- 8 slices bacon
- 24 ounces ground beef, 75 percent lean*
- Kosher salt and cracked black pepper
- 4 thin slices Cheddar
- 4 English muffins, split
- 4 large eggs
- 1 dill pickle, thinly sliced
- 1/2 cup Pickled Red Onions, recipe follows
- 4 teaspoons Spicy SAuce, recipe follows
- Directions
Bread Pudding with California Dried Figs
By exdircomp
PROCEDURE Cut bread into 2-inch cubes; turn into large bowl and add sliced figs
- • 10 sweet beads
- • 4 croissants
- • 3 cream cheese Danish
- • 2 cups sliced dried figs (large slices)
- • 4 egg yolks
- • 1 1/2 cups sugar
- • 2 1/2 cups heavy cream
- • 1 vanilla bean, cut in half lengthwise
- • 1/2 cup brandy
- • 1/4 cup rum
- • 2 tablespoons softened butter
- Brandy Sauce
- • 2 cups heavy cream
- • 2 cups granulated sugar
- • 3 tablespoons brandy
- • Whipped cream; for garnish
Chicken and Cherry Farro Salad
By exdircomp
Combine 3 cups chicken broth and 1/2 teaspoon salt in medium lidded pot
- 1 cup uncooked farro
- 1 1/8 teaspoon salt
- 1/4 cup Lucini dark cherry vinegar
- 1 tablespoon honey
- Pinch of black pepper
- 2 tablespoons extra virgin olive oil
- 2 cups shredded roasted or wine poached chicken
- 2 cups pitted cherries
- 1 bag tart dried cherries
- 1/2 cup sliced toasted almonds
- 1/4 cup chopped mint
- 3 cups Chicken broth
Spinach and Cheddar Souffle
By exdircomp
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar