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Recipes
Halibut in Artichoke and Tomato Broth
By exdircomp
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper
- 1 tablespoon olive oil, plus 3 tablespoons
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 shallots, sliced into thin rounds
- 2 cloves garlic, minced
- 1 pound frozen artichokes, thawed
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon minced fresh thyme leaves
Roasted Beet Salad with apples, Pears and Marcona Almonds
By exdircomp
Preheat the oven to 375 degrees F
- 4 large red beets
- 2 Anjou pears
- 2 granny smith apples
- 6 to 8 tablespoons balsamic vinegar
- Extra-virgin olive oil
- Kosher salt
- 2 cups baby washed arugula
- 1/2 cup Marcona almonds, coarsely chopped
- 1 bunch chives, finely chopped
Spinach Gratin
By exdircomp
Preheat the oven to 425 degrees F
- 2 tablespoon Wild Oats unsalted butter
- 2 cups chopped yellow onions (2 large
- 1/8 cup flour
- 1/4 teaspoon nutmeg, grated
- 1/2 cup heavy cream
- 1 cup Organic Milk, whole
- 2 bags fresh, organic spinach or shaced brussel sprouts
- 1/2 cup freshly grated parmesan cheese
- 1/2 tablespoon kosher salt
- Freshly ground black pepper
- 1 cup grated gruyere cheese
Apple Cake with sour cream
By exdircomp
Preheat the oven to 350 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Potato Salad
By exdircomp
Place the potatoes in a large bowl
- 5 pounds white boiling potatoes, cooked, diced and cooled
- 4 to 5 hardboiled eggs, finely chopped
- 1 cup chopped celery
- 1/2 cup sweet pickle relish
- 1/2 cup finely chopped onion
- 2 cups mayonnaise
- 2 tablespoons brown mustard
- 2 tablespoons sugar
- Salt and pepper
Deviled Eggs with dill
By exdircomp
Directions 1.Place eggs in a medium saucepan; add cold water to cover by 1 inch
- 8 large eggs
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- Coarse salt and ground pepper
- 2 tablespoon of dill
- 2 tablespoons of dill relish
Peppermint Bark Ice Cream
By exdircomp
In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface
- 3 cups half-and-half
- 6 egg yolks
- 3/4 cup sugar
- 1 Tbs. vanilla extract
- 1 cup chopped peppermint bark
Roasted Chicken Jus
By exdircomp
Preheat oven to 350 degrees F
- 6 chicken wings
- 1 large onion, quartered
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 5 sprigs thyme
- 1 head garlic, cut in 1/2
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter, cut into cubes
Pickled Corn
By exdircomp
follows the signs and makes Pickled Corn when the signs are in the Head
- 6 dozen ears of corn
- 1 -2 cup pickling canning salt
- 1 -2 gallon distilled water
Stuffed Cabbage with Crab and Mint
By exdircomp
Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots
- 8 ounces shallots minced
- 8 ounces butter
- 2 cups arborio rice
- 1 cup white wine
- 5 cups lobster stock, plus 16 ounces
- 2 pounds lump crab meat cleaned
- 4 tablespoons chopped mint, plus 2 tablespoons for garnish
- 24 large cabbage leaves stemmed and blanched
- 2 cups diced tomatoes peeled and seeded