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Recipes
Wild Mushroom and Cauliflower Lasagna
By exdircomp
For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat
- Tomato Sauce:
- 2 tablespoons olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch red pepper flakes
- 3 cups canned plum tomatoes and their juices
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- Honey
- Cauliflower Mornay Sauce:
- 1 medium head cauliflower
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 5 cups whole milk, heated, divided
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated romano cheese
- Lasagna:
- 1 pound sheep's milk ricotta cheese
- 1 large egg
- 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
- 3 teaspoon finely chopped fresh thyme
- 1/2 cup grated romano cheese, plus more for finishing
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
- 2 shallots, finely diced
- 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
- 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
- 1 1/4 pounds fontina cheese, coarsely grated
Chocolate Crunchies
By exdircomp
Directions: 1. Line a baking sheet with wax paper
- 12 ounces finely chopped semi- white or bittersweet chocolate
- 1 package Small marshmallows
- 2 tablespoons Milk
- 1 teaspoon Vanilla
- 3 cups Rice Krispies, corn flakes, any cereal
- Fleur de sel, optional
Sugar-Cranberry Pie
By exdircomp
Preheat oven to 425 degrees
- Crust:
- 1 tablespoon butter
- 5 cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 cups shortening
- 2/3 cup plus 2 tablespoons ice water
- Filling:
- 1 tablespoon butter
- 4 Anjou or Bosc Pears, peeled, cored, and cut into thin slices
- 1 1/2 cups sugar, divided
- 3 whole cloves
- 1 teaspoon fresh lemon juice
- 1 tablespoon light corn syrup
- 1 tablespoon cornstarch
- 1 tablespoon fresh orange zest
- 1 bag (24 ounces) fresh cranberries
- ½ handful each of dried cranberries and dried cherries
- ¼ teaspoon nutmeg
- Garnish:
- 1 cup granulated sugar
- Vanilla or nutmeg ice cream (optional)
Berry-Tofu Smoothie
By exdircomp
Combine all ingredients in a blender, and blend until smooth
- 1/2 cup silken tofu
- 1 ripe banana
- 2 cups frozen mixed berries
- 1/2 cup fresh orange juice
- 1 cup ice
Caramelized Pancetta and Fennel Salad
By exdircomp
Directions Preheat the oven to 400 degrees F
- 1 bulb fennel, halved and cut into 1/2-inch wedges
- 5 slices pancetta
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 5 ounces (about 6 to 7 cups) mixed salad greens
- red pepper flakes (optional)
- Red Wine Vinaigrette, recipe follows
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Asparagus Soup with Herbed Goat Cheese
By exdircomp
Goat cheese: Line a small baking sheet with parchment paper
- Goat cheese:
- 1/2 cup (4 ounces) goat cheese, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Vegetable oil cooking spray
- Soup:
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 1 large russet potato, about 12 ounces, peeled and cut into 1-inch cubes
- 1 bay leaf
- 6 cups chicken stock
- 2 pounds asparagus, tough ends removed, cut crosswise into 1/2-inch slices
- 2 teaspoons finely chopped fresh thyme leaves
- 2 cups tightly packed fresh spinach leaves
- 1/2 cup basil chopped
- 1/4 teaspoon powdered ascorbic acid (vitamin C)
- Kosher salt and freshly ground black pepper
Bow Tie Pasta Salad
By exdircomp
Add the pasta to a large pot of boiling salted water
- Ingredients
- 1 pound bowtie pasta
- Kosher salt
- 1 cup frozen edamame (out of the pods)
- 2 carrots, sliced into 1/2-inch chunks
- One 12-ounce broccoli crown, cut into bite-size florets
- 1 small bulb of fennel sliced thinly
- 1 cup shredded mozzarella
- 1 cup grape tomatoes, halved (preferably yellow and red)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup mayonnaise
- 1 teaspoon sugar
- 1 large clove garlic, minced
- Freshly ground black pepper
- 3 green onions, thinly sliced
Ginger Crinkle Cookies
By exdircomp
Preheat oven to 350 degrees F
- 2/3 cup canola oil
- 1 1/2 cups turbinado sugar, divided (see Tip)
- 1 large egg
- 4 tablespoons molasses
- 2 cups sifted whole-wheat pastry flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3 tablespoons diced crystalized ginger
- 1/4 teaspoon sea salt
Eggs Benedict
By exdircomp
Directions Fill a large, wide pot halfway with water and bring to a boil
- Hollandaise Sauce:
- 1/4 cup white wine vinegar
- 8 eggs
- Extra-virgin olive oil
- 8 thick slices Canadian bacon
- 4 English muffins, fork split
- Hollandaise Sauce, recipe follows
- 4 cups mesclun mix
- Juice of 1/2 to 1 lemon
- Kosher salt
- 4 sticks unsalted butter
- 6 tablespoons white wine vinegar
- 1 teaspoon crushed peppercorns
- Ice cubes, as needed
- 6 egg yolks
- 1 lemon, juiced
- Pinch cayenne pepper
- Kosher salt
Fregola Salad with Fresh Citrus and Red Onion
By exdircomp
For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside
- FOR THE ORANGE OIL:
- 1/2 cup extra-virgin olive oil
- 1 orange, zested
- FOR THE SALAD:
- 8 cups chicken broth
- 1 pound fregola pasta (or orzo)
- 1 orange
- 1 pink grapefruit
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil leaves
- 1/2 tablespoon fennel seeds, lightly toasted
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper