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Recipes
Lemon Bars
By exdircomp
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume
- Shortbread Crust:
- 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
- 1/4 cup (25 grams) confectioner's (powdered or icing) sugar
- 1 cup (130 grams) all purpose flour
- 1/8 teaspoon salt
- Lemon Filling:
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 1/3 cup (80 ml) fresh lemon juice (approximately three large lemons)
- 2 tablespoons (5 grams) grated lemon zest
- 2 tablespoons (25 grams) all purpose flour
- Garnish:
- Confectioner's (powdered or icing) sugar
Ramp and Bacon Frittata
By exdircomp
Directions: 1. Crisp bacon in a large frying pan over medium-high heat for 4 minutes
- 4 slices of bacon, diced
- 1/4 cup diced onion
- 1 cup chopped ramps (or substitute leeks or scallions)
- 3 thick slices of bread, cut into cubes
- 7 eggs
- 3/4 cup skim milk
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 3 tablespoons grated Parmesan cheese
Strawberry Trifle
By exdircomp
Directions In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature...
- Marinated strawberries:
- 1 quart fresh strawberries, halved
- 1/3 cup aged balsamic vinegar
- Whipped cream:
- 3 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
- 1 (1 pound) fresh pound cake
- 1/2 cup amaretto liqueur
- 10 amaretto cookies
- Demerara sugar, for garnish
Margherita Pizza
By exdircomp
Preheat a wood-fired pizza oven to very hot 4 hours before cooking
- PIZZA DOUGH:
- 1 (28-ounce) can pelati tomatoes*
- Kosher salt
- All-purpose flour, for dusting
- 4 (12-ounce) pizza dough balls, at room temperature, recipe follows
- 8 ounce mozzarella, grated
- Handful fresh basil leaves, torn
- 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water (about 105 to 115 degrees F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Linzer Torte
By exdircomp
Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil...
- Raspberry Preserves:
- 2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
- 1/4 cup (50 grams) granulated white sugar, or to taste
- lemon juice
- Linzer Torte:
- 1 cup (150 grams) whole almonds (can use blanched almonds)
- 1/2 cup (60 grams) whole hazelnuts
- 1 1/2 cups (195 grams) all purpose flour
- 2/3 cup (135 grams) granulated white sugar
- Zest of one lemon (the yellow outer rind of the lemon that contains the fruit's flavor and perfume)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 14 tablespoons (195 grams) cold unsalted butter, cut into pieces
- 2 large (40 grams) egg yolks
- 1 teaspoon pure vanilla extract
- Confectioners' (Icing or Powdered) Sugar for dusting
Potato and Wild Leek Gratin
By exdircomp
1.Preheat oven to 375 degrees Fahrenheit
- 1 Tablespoon neutral oil, such as canola or safflower
- 3 to 4 medium russet potatoes
- ¼ cup chopped wild leeks (white part only), approximately 10 to 12 wild leeks (ramps) – reserve green leaves for another use such as braising or soups
- 4 cooked bacon rashers, crumbled into bits (optional – omit for vegetarians)
- Salt & pepper, to taste
- 2/3 cup half-and-half
- ½ packed cup grated aged sharp cheddar
Rolo Cookies
By exdircomp
Cream butter & sugars. Add eggs and vanilla and combine
- 1 c. butter
- 1 c. sugar
- 1 c. brown sugar
- 2 eggs
- 3/4 c. cocoa
- 1 tsp. baking soda
- 2 tsp. vanilla
- 2 1/2 c. flour
- 1 bag Rolos
Lemon Ricotta Fritters with Fresh Berry Jam
By exdircomp
Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F
- Ingredients
- 4 to 6 cups vegetable oil or lard
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1 cup whole milk ricotta
- 2 large eggs, lightly beaten
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Confectioners' sugar, for dusting
- Lemon zest, for garnish
- Quick Berry Jam
- 1 pound fresh strawberries, tops cut off and halved
- 1/2 pint blackberries
- 1/2 pint raspberries
- 1/2 to 3/4 cup sugar, depending on sweetness
- 1 tablespoon fresh lemon juice
Pumpkin Pie Coffee Cake with Crumbled Pecan Topping
By exdircomp
Preheat oven to 350° F. Line an 8×8″ square baking pan with parchment
- For the crumbled pecan topping:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon fresh grated nutmeg
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 1/4 cups pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons cold butter
- 1/2 cup pecans, coarsely chopped
Dried Fig and Apricot Stuffing
By exdircomp
PROCEDURE Put the bread in a large bowl and set aside
- • 5 cups country-style bread
- • 1 stick butter
- • 1 1/4 cups minced onion
- • 2 cloves garlic, minced
- • 2 1/2 cups chicken stock
- • 3/4 cup chopped dried California figs
- • 1/2 cup chopped dried apricots
- • 4 tablespoons minced fresh rosemary
- • 4 tablespoons minced fresh thyme
- • 1 1/4 teaspoons salt
- • 1 tablespoon cracked black pepper