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Recipes
Roasted Root Vegetable Medley
By exdircomp
Preheat the oven to 400 degrees F
- 4 slender carrots, peeled and trimmed
- 4 baby turnips, peeled
- 4 fingerling potatoes, scrubbed and cut lengthwise in halves
- 1 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
- 1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
- 1 or 2 large beets, peeled and cut into thick wedges
- 1 kohlrabi bulbs, peeled and cut into thick wedges
- 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
- 1 whole head garlic, separated into cloves, unpeeled
- 2 or 3 sprigs fresh rosemary, sage, or thyme
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Hummus
By exdircomp
Using a food processor, blend the peanuts, tahini, lemon juice, parsley, garlic, lemon zest and cayenne pepper unti...
- One 15-ounce can or 2 cups fresh boiled peanuts, shelled (you may use the traditional garbanzo beans)
- 5 tablespoons tahini
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt and pepper
- Serving suggestions: chips, crackers or vegetables
Horseradish, Parsley and Mustard Dipper
By exdircomp
Directions Combine the mustards, horseradish, parsley and lemon juice
- Ingredients
- 1 cup whole-grain mustard
- 1/2 cup Dijon mustard
- 2 tablespoons prepared horseradish more if desired
- 1 bunch Italian parsley, picked and finely chopped
- Juice of 1 lemon
Watermelon Gazpacho
By exdircomp
Directions 1.Roast the red bell pepper over an open flame until blackened
- Ingredients
- 1 (164 g) large red bell pepper
- 1 (102 g) ear corn
- 1 pound (454 g) chopped seedless watermelon
- 2 1/2 pounds (1.1 kg) ripe red heirloom tomatoes, rough chop
- 1 pound (454 g) English cucumber, peeled, rough chop
- 1 chipotle in adobo, seeded, coarsely chopped
- 2 teaspoons chipotle adobo sauce
- 2 (30 g) scallions, white and green parts
- 1 (3 g) garlic clove, peeled
- 3 tablespoons (45 ml) lime juice
- 1/3 cup (5 g) cilantro leaves, roughly chopped
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 1/2 teaspoons kosher salt
Oatmeal biscotti
By exdircomp
Toast the nuts until fragrant and keep aside
- 1 cup oats
- 1 3/4 cups flour
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon ground
- 1/2 tsp salt
- 2 eggs
- 1/4 cups dark molasses
- 2 tbsp vegetable oil
- 1/2 cup toasted nuts
- 1/2 cup raisins
Carrot Cake
By exdircomp
Preheat the oven to 300 degrees F
- 2 eggs
- 5 fluid ounces vegetable oil
- 7 ounces soft light brown sugar
- 11 ounces grated carrot (weight when grated)
- 3 1/2 ounces raisins
- 3 ounces pecans or walnuts, chopped, optional
- 6 1/2 ounces self-rising flour
- Pinch of salt
- 1/2 teaspoon (baking soda)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- For the orange cream cheese icing
- 9 ounces cream cheese, chilled
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 10 ounces icing sugar (confectioners'), sifted
- Finely grated zest of 1 orange
Cinnamon-Chocolate Fudge
By exdircomp
Directions Butter the bottom and sides of an 8 by 8-inch baking pan
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
- Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.
Fig Pudding
By exdircomp
PROCEDURE Preheat oven to 325°F
- •1/2 cup butter
- •2 eggs
- •1 cup molasses
- •2 cups finely chopped dried figs
- •1/2 teaspoon grated lemon rind
- •1 cup buttermilk
- •2 1/2 cups all-purpose flour
- •1/2 teaspoon baking soda
- •2 teaspoons double-acting baking powder
- •1 teaspoon salt
- •1 teaspoon cinnamon
- •1/2 teaspoon nutmeg
Chicken Milanese with Tomato and Fennel Sauce
By exdircomp
For the chicken: Put an oven rack in the center of the oven
- Chicken:
- 1/3 cup all-purpose flour add chopped herbs (oregano, thyme,basil and parsley and 1/4 cup grated Parmesan
- 2 eggs, beaten season with salt pepper and garlic
- 1 1/4 cups panko bread crumbs add chopped herbs (oregano, thyme,basil and parsley 2/3 cup grated Parmesan)
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 2 teaspoons parsley
- 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed season with salt, pepper and garlic
- Kosher salt and freshly ground black pepper
- 1/3 cup vegetable oil
- Sauce:
- 1 tablespoon olive oil
- 2 fennel bulbs, trimmed and thinly sliced
- 2 1/2 cups (12 ounces) cherry tomatoes, halved canned with spices works well
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 2 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 2 teaspoons parsley
- 1/2 cup mascarpone cheese, at room temperature
Linguine with Clams and Leeks Sauce
By exdircomp
BRING a large pot of water to a boil
- 1 box linguine
- 1/3 cup extra virgin olive oil, divided
- 1 bay leaf
- 2 cups (2 medium) leeks diced into 1/4 cup inch pieces
- 2 tablespoons butter
- 1 clove garlic
- 3 dozen little neck clams
- 1/2 cup white wine
- 2 tablespoons parsley, chopped
- to taste salt
- to taste freshly ground black pepper