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Recipes
Lo Mein Vegetable
By exdircomp
1.Bring a large pot of lightly salted water to a boil
- 8 ounces uncooked spaghetti
- 1/4 cup vegetable oil
- 2 cups fresh sliced mushrooms
- 1 cup shredded carrots
- 1/2 cup sliced red bell peppers
- 1 onion, chopped
- 1 cup shredded cabbage
- 2 cloves garlic, minced
- 2 cups fresh bean sprouts
- 1/2 cup chopped green onions
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon curry powder
Horseradish And Garlic Prime Rib
By exdircomp
Preheat the oven to 350 degrees F
- PRIME RIB:
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated fresh or prepared horseradish
- 1/2 cup sea salt
- 1/4 cup freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 carrots, peeled and chopped
- 2 parsnips
- 1 red onion, halved
- WILD MUSHROOMS:
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
- Leaves from 2 fresh thyme sprigs
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
- 1/4 cup heavy cream
- 1 tablespoon minced fresh chives
White Pizza
By exdircomp
Notes Never use fresh mozzarella on pizza
- All-purpose flour, for dusting
- 4 (12 ounce) ball pizza dough, room temperature
- 8 ounces mozzarella, grated
- 5 to 6 ounces prosciutto, thinly sliced
- 4 handfuls arugula
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Orange Chiffon Cake
By exdircomp
Separate the eggs and place the whites in one bowl and the yolks in another
- 6 large eggs, separated plus 1 (30 grams) additional egg white
- 2 1/4 cups (225 grams) sifted cake flour
- 1 1/2 cups (300 grams) superfine white (castor) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil or safflower oil
- 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
- 2 tablespoons (10 grams) orange zest
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cream of tartar
- Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.
- Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.
- Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
KUCHEN PULL-APART
By exdircomp
FOR THE DOUGH: In a small bowl, combine the water and yeast and stir to dissolve
- DOUGH
- 1/4 cup warm water (110° to 115°F)
- 2 1/2 teaspoons active dry yeast
- 3 large egg yolks, lightly beaten
- 8 tablespoons (4 ounces) unsalted butter
- 1 cup whole milk
- l/4 teaspoon salt
- 1/3 cup granulated sugar
- 4 cups all-purpose flour
- TOPPING3/4 cup coarsely chopped toasted pecans (about 2 l/2 ounces)
- 3/4 cup coarsely chopped SCHARFFEN BERGER 62% semisweet chocolate (about 4 ounces)
- l/2 cup granulated sugar
- 8 tablespoons (4 ounces) unsalted butter, melted
- Butter and sugar for the pan
Banana Chocolate Cupcakes:
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven
- Chocolate Ganache Frosting:
- 2 cups (400 grams) granulated white sugar
- 1 3/4 cups (245 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium sized bananas)
- 1 cup (240 ml) warm water
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) canola or corn oil
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 1 tablespoon (14 gram) unsalted butter
Spaghetti Carbonara
By exdircomp
1. In a gallon of abundantly salted water, cook pasta until al dente, about 8 to 10 minutes
- Poaching liquid:
- Serves 2
- 8 to 10 oz dried spaghetti
- 2 oz thickly sliced pancetta, cut into 1/2-inch dice
- 2 oz thickly sliced smoked pancetta or 2 slices smoked slab bacon, cut into 1/2-inch dice
- 2 oz prosciutto di San Daniele (substitute di Parma), cut into 1/2-inch dice
- 1 cup low-sodium chicken broth
- 1 cup frisée lettuce, chopped
- 3 tbsp Italian parsley, chopped
- Coarse salt and ground black pepper
- 1 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 1/3 cup grated Parmigiano mixed with 1/3 cup grated pecorino Romano (preferably Locatelli)
- 2 extra large eggs
- 2 cups cold water mixed with 3 oz (6 tbsp) white vinegar and 1/4 tsp kosher salt
Lemon and White Chocolate Pots de Creme
By exdircomp
Put an oven rack in the center of the oven
- 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt)
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 4 egg yolks
- 1 teaspoon caster sugar
- 1 1/2 teaspoons lemon zest
- Pinch fine sea salt
- 1/2 cup fresh raspberries
Pumpkin Souffle
By exdircomp
Spiced Crème Anglaise: Nest a medium mixing bowl in larger bowl filled with ice water; set aside
- 8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cups milk
- 3 tablespoons finely chopped fresh ginger
- 1/2 cup granulated sugar, plus more for souffle dishes
- 1/2 cup all-purpose flour
- 1/3 cup packed light-brown sugar
- 9 large eggs, separated
- Confectioners' sugar, for dusting
- Cinnamon Anglaise
- 1 1/3 cups heavy cream
- 2/3 cup milk
- 1 to 2 cinnamon sticks
- 1/3 cup sugar
- 4 large egg yolks, room temperature
- Pinch of salt
- 1 1/2 teaspoons pure vanilla extract
Whole Wheat Date Bars
By exdircomp
Directions 1.Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat
- 2 1/4 cups pitted dates (about 11 ounces)
- 3/4 cup apple cider
- 1 1/4 cup whole wheat flour
- 1 cup all-purpose flour, plus more for parchment
- 1/4 cup wheat bran
- 1/4 teaspoon coarse salt
- 2/3 cup packed dark-brown sugar
- 1 teaspoon finely grated lemon zest
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 large egg
- 1/4 cup smooth unsweetened applesauce