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Recipes
Risotto with Roasted Chicken, Bacon and Kale
By exdircomp
This goes great with Garlic-Roasted Chicken and Root Vegetables- using part of baked chicken for Risotto
- 1/2 pound slab bacon (rind removed), chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup Arborio rice
- 4 1/2 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 4 tablespoons fresh lemon juice (about 1 1/4 large lemon )
- 3/4 cup diced cooked chicken
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 1 roasted carrot, chopped
- 1 roasted parsnip, chopped
- 1 roasted shallot, chopped
- 3/4 cup freshly grated Parmesan
Buttercrunch Toffee:
By exdircomp
Preheat oven to 350 degrees F
- Topping:
- 2 cups sliced or slivered almonds, toasted
- 1 1/4 firmly packed light brown sugar
- 2 tablespoons water
- 1/2 cup unsalted butter
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
Sweet and Spicy Short Rib Tacos
By exdircomp
Soak the ancho chiles in boiling water until softened, about 15 minutes
- 4 dried ancho chiles*, stemmed, seeded, and ribs discarded
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 1/2 cup brown sugar
- 2 tablespoons honey
- 1/3 cup apple cider vinegar
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 pounds beef short ribs
- 1 tablespoon vegetable oil
- Warm corn tortillas
- Mexican crema or sour cream
- 1/2 cup chopped fresh cilantro leaves
- Garnish with tomatoes, lettuce, cheese, avocado slices,
Bechamel Sauce:
By exdircomp
Melt the butter in a medium saucepan over medium heat
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
Homemade pickle relish.
By exdircomp
Cover the cucumbers with ice and the pickling salt
- Homemade Pickle Relish:
- 1 1/2 cups cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 tablespoons sugar
- 8 large dill pickles (sour, not half-sour), finely diced
- 1/3 cup pickling salt
- 2 green tomatoes finely diced
- 1 small red pepper, grilled, peeled, seeded, and finely diced
- 1 small yellow pepper, grilled, peeled, seeded, and finely diced
- 1 small white onion, finely diced
- 2 tablespoons chopped fresh dill
Peanut Butter Icing
By exdircomp
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted wi...
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Turkey Gravy
By exdircomp
Heat the oven to 400 degrees F
- 5 tablespoons extra-virgin olive oil
- 1 large, smoked turkey wing or 2 small ones
- 1 medium onion, quartered
- 2 carrots, chopped
- 1 ribs celery, chopped
- 1 head garlic, split through the equator
- 4 stems fresh sage
- 4 sprigs fresh thyme
- 6 parsley stems
- 1 1/2 tablespoons all-purpose flour
- 6 cups chicken stock
- Kosher salt and freshly ground black pepper
Instant Pickled Vegetables
By exdircomp
Directions Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes
- Ingredients
- Fine sea salt or kosher salt
- 1 head cauliflower, cut into florets
- 2 carrots, peeled and sliced into 1/4-inch discs
- 2 ribs celery with leafy tops, sliced
- 1/2 cup pearl onions
- 1 cup green Sicilian olives, pitted
- 2 Italian cherry peppers, sliced
- 1 cup white balsamic vinegar
- 1/4 cup sugar
- 2 bay leaves
Pumpkin Ginger Bread Pudding
By exdircomp
Squash: Preheat the oven to 375 degrees F
- 1 (4-pound) pumpkin, preferably a sugar pumpkin
- Extra-virgin olive oil
- 2 cups heavy cream
- 4 eggs
- 1 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 1/2 teaspoons vanilla extract
- 1 loaf (about 10 cups) diced cinnamon brioche, challah or plain pound cake
- 1/2 cup golden raisins
- 1/4 cup diced crystallized ginger
- Confectioners' sugar, for garnish
- Special equipment: 11 by 7-inch baking dish
Cranberry Rhubarb Chutney
By exdircomp
Combine rhubarb, cranberries, lemon juice and zest, sugar, water and 4 cups of apples in a dutch oven
- 8 cups apples, peeled, cored, and roughly chopped (from approximately '=
- 8 medium size apples)
- 2 cups granulated sugar
- 1 bag whole cranberries, fresh or frozen
- 2 cups diced rhubarb (fresh or frozen)
- 1/2 cup water
- 1 teaspoon kosher salt
- juice and zest of 1 large lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- . 1 or 2 packages gelatin