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Recipes
Bacon-Brown Sugar Brussels Sprouts
By exdircomp
1. Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp
- 4 bacon slices
- 1 (14-oz.) can chicken broth
- 1/3 cup brown sugar
- 1 teaspoon pepper
- 1 1/2 pounds Brussels sprouts, trimmed and halved
Grilled Flank Steak Crostini with Mustard Greens
By exdircomp
Bring the flank steak to room temperature
- 1 flank steak
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons dried oregano
- 1 tablespoon garlic, minced (about 3 cloves)
- 12 cups greens, such as mustard, chard or spinach, washed
- 2 tablespoons red wine vinegar
- Hot sauce, optional
- 1 baguette, sliced on the bias into long thin slices
Holiday Chestnut Cake
By exdircomp
Position a rack in the center of the oven and preheat the oven to 375 degrees F
- 1-1/2 cups (about 8 ounces) unsweetened whole chestnuts
- 6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet chocolate
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup less 2 tablespoons granulated sugar
- 6 large eggs, separated
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- For the Frosting
- 1-1/2 cups chilled heavy whipping cream
- ¼ cup confectioner’s sugar, sifted
- 2 tablespoons dark rum
- 10 whole marron glacés or Sugared Chestnuts
- For the Sugared Chestnuts
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons light corn syrup
- 1 jar (14 oz) or vacuum packed whole chestnuts, coarsely chopped
Farro Soup
By exdircomp
In a 10-inch Dutch oven or stockpan, heat the olive oil over a medium-high flame until hot but not smoking
- 3 tablespoons extra-virgin olive oil
- 1 Spanish onion, thinly sliced
- 4 garlic cloves
- 2 celery stalks, thinly sliced
- 1 leek, white and light green part only, thinly sliced
- 1 cup faro (may substitute wheat berries)
- 1 (12-ounce) can borlotti beans, rinsed and drained
- 1 tablespoons tomato paste
- Salt and freshly ground black pepper
- Broth
- 1 1/2 cups fresh green peas
- 2 large carrots, cut into 1/4-inch half moons
- 1 can roasted tomatoes
- 2 tablespoons fresh basil leaves, cut into chiffonade
- Freshly grated Parmigiano-Reggiano
Peanut Butter & Chocolate COOKIES
By exdircomp
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325F
- 1 cups all-purpose flour
- 1/2 teaspoon baking powder
- l/2 teaspoon salt
- 8 tablespoons unsalted butter (4 ounces), at room temperature
- 1/3 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 1 large egg lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup chunky peanut butter, preferably natural
- 1 ounce SCHARFFEN BERGER 99% unsweetened chocolate, melted
- 6 ounces SCHARFFEN BERGER 62% semisweet chocolate, chopped into 1/4-inch pieces
Ricotta and Chocolate Chip Ice Cream
By exdircomp
For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth
- SIMPLE SYRUP:
- Ice Cream
- 1 (15-ounce) container whole milk ricotta cheese
- 1 cup whole milk
- 1 cup simple syrup, recipe follows
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup water
- 1 cup sugar
Berry Cornmeal Muffins
By exdircomp
Preheat oven to 400 degrees F
- Garnish:
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of one lemon
- 1 cup fresh or frozen berries (blueberries, raspberries, and/or blackberries)
- 1 large egg, lightly beaten
- 1 cup milk
- 1/4 cup safflower, corn, or canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons white sugar (coarse or granulated
Skirt Steak Marinated
By exdircomp
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil
- The Steak:
- 4 tablespoons canola oil, divided
- 1 1/2 to 2 pound piece skirt steak
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
- 2 teaspoons fennel seeds, lightly toasted and crushed
- The Vinaigrette:
- 4 ounces feta, crumbled
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 tablespoons extra-virgin olive oil
Onion Relish
By exdircomp
Combine all the ingredients in a small bowl
- 1 medium vidalia onion, minced (about 1 cup)
- 1 tablespoon juice from 1 lime
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- pinch cayenne pepper
Buttermilk Biscuits
By exdircomp
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup vegetable shortening, cold, cut into 1/2-inch pieces or lard if available
- 1 1/2 to 2 cups buttermilk, plus additional for brushing