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Recipes
Spaghetti alla Carbonara
By exdircomp
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is f...
- 1 pound dry spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 1 small leek diced
- 4 garlic cloves, finely chopped
- 6 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup dry white wine or vermouth
- 1/4 cup heavy cream
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Spaghetti sauce (lighter version)
By exdircomp
In a large saucepan (there is a thought that cooking tomatoes in a cast-iron pan destroys the finish - although I h...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 to 4 anchovy filets
- 1 (28-ounce) can whole or chopped tomatoes, with juices
- 1 cup chicken or beef broth, boiling
- 1 cup white wine
- pinch (or 1/4 teaspoon if you like it hot) dried red pepper flakes
- 1 tablespoon grated lemon peel (about 1/2 lemon)
- 2 teaspoons basil
- 1 teaspoon oregano
- 1/4 cup chopped fresh flat-leaf Italian parsley or shredded fresh basil
- coarse salt
- freshly grated black pepper
Sichuan Orange Beef
By exdircomp
For the marinade: Add the rice wine, soy sauce, honey, orange juice, and pepper to a bowl, and stir to combine
- Marinade
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 4 tablespoons freshly squeezed orange juice
- Pinch freshly cracked white pepper
- Sichuan Orange Beef
- 2 steak fillets or frying steaks
- 1 tablespoon oil (peanut)
- 3 1/2 ounces fresh shiitake mushrooms, sliced
- Water, as needed
- 1 orange, peeled and segmented, for garnish
- 1 spring onion (green), finely sliced, for garnish, optional
- Mixed salad greens, for service
Ricotta Cheesecake
By exdircomp
Ricotta Cheesecake: Preheat oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray...
- Crust:
- 1 cup (100 grams) graham wafer or digestive biscuit crumbs or biscotti
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 cup (57 grams) unsalted butter, melted
- Filling:
- 20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
- 1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 1 tablespoon cornstarch (corn flour)
- 4 large eggs, room temperature
- Zest of 1 lemon or orange
- 1 1/2 teaspoons pure vanilla extract
- Cran-Raspberry Sauce:
- 3 cups (300 grams) frozen unsweetened raspberries
- 2 cups (200 grams) fresh cranberries
- 1/2 cup (100 grams) granulated white sugar (more or less to taste)
- 1 tablespoon cornstarch (corn flour)
- Zest of a lemon or orange (optional)
- Note: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for an hour or two, or even overnight.
Cranberry-Citrus Relish with Pomegranate and Tequila
By exdircomp
Instructions 1. Remove or grate peel from the limes and from 2 of the oranges, making sure to leave the white pit...
- Ingredients
- 2 limes
- 6 oranges
- 1 pound fresh cranberries
- 1/4 cup tequila
- 6 tablespoons sugar
- 2 pomegranates
Gimmelwald Fondue
By exdircomp
Rub a heavy-bottomed saucepan or fondue pot with the garlic, then discard the garlic
- 1 clove garlic, cut in half
- 1 2/3 cups dry white wine (preferably Swiss, such as Fendant)
- 1 cup (4 oz.) grated strong Gruyere
- 1 cup (4 oz.) grated strong Emmentaler
- 1 cup (4 oz.) grated Appenzeller
- 1 cup (4 oz.) grated Vacherin
- 3 T. flour
- 3 T. Kirsch (cherry brandy)
- 1 t. lemon juice
- Freshly grated nutmeg and black pepper to taste
- 2 loves freshly baked rustic white bread (ideally from a Swiss bakery), cut into 1-inch cubes
Portobello Stuffed with Sausage, Spinach, Mozzarella and Smoked Mozzarella
By exdircomp
Preheat grill to medium-high heat
- 1/2 pound mild Italian sausage
- 1/2 pound hot Italian sausage
- 1 medium Spanish onion, sliced
- 6 tablespoons olive oil
- 1/2 cup dry red wine
- 8 ounces fresh spinach leaves, stems removed and coarsely chopped
- 1/4 cup water
- Salt and freshly ground black pepper
- 4 tablespoons chopped fresh basil leaves
- 4 tablespoons chopped fresh flat-leaf parsley
- 6 ounces fresh smoked mozzarella, cut into small cubes
- 6 ounces fresh mozzarella, cut into small cubes
- 4 large portobello mushrooms, stems removed
- 2 plum tomatoes, thinly sliced or I prefer fire roasted peppers
Fried Apples
By exdircomp
Can add desired spices cinnamon, nutmeg, cloves, allspice etc
- 4 apples, preferably green
- 2 tablespoons butter
- 1/3 cup brown sugar
- 2 tablespoons apple cider
Gingerbread
By exdircomp
Elisenlebkuchen of Nürnberg
- 1 cup plus 2 T. sugar
- 4 large egg whites
- 1/4 cup honey
- 3 T. apricot jam
- 1/3 cup marzipan
- 2 cups skinned hazelnuts, toasted and
- finely ground
- 1/3 cup candied lemon peel
- 1/3 cup candied orange peel
- 1/2 t. cinnamon
- 1/2 t. freshly-ground nutmeg
- 1/4 t. ground cloves
- 1/4 t. ground ginger
- 1/4 t. ground cardamon
- 1/4 t. salt
- 1/2 cup flour
- 1 t. baking powder
- Halved almonds
- 11/2 cups confectioners' sugar
- 1 T. water
- 1/2 t. lemon juice
Chicken Pot Pie
By exdircomp
Directions: To make the pastry, in a food processor fitted with the steel blade, combine the flour, salt and butte...
- For the pastry:
- 2 1/4 cups all-purpose flour
- 3/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) cold unsalted butter,
- cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
- (optional use puffed pastry from refrigerator section)
- For the filling:
- 14 Tbs. (1 3/4 sticks) unsalted butter, cut
- into 1/2-inch cubes
- 1 cup plus 2 Tbs. all-purpose flour
- 1/3 cup dry sherry
- 2 Tbs. chicken demi-glace
- 6 cups chicken stock
- 1 1/2 tsp. chopped fresh thyme
- 1 bay leaf
- 1 large yellow onion, chopped
- 3 celery stalks, sliced
- 2 carrots, peeled and cut into slices
- 1/8 inch thick
- 3 oz. white button mushrooms, cut into
- 1/4-inch dice
- 6 oz. small red-skinned potatoes, cut into
- 1/2-inch dice
- 3 cups cubed cooked chicken
- 1 cup fresh or frozen peas
- Salt and freshly ground pepper, to taste
- 1 egg, beaten with 1 tsp. water