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Recipes
Sour Cherry Pear Pie
By exdircomp
For the pie dough: Mix together the flour, sugar and salt, and then combine with the butter in a food processor unt...
- PIE DOUGH:
- ingredients
- 1 pound 9 ounces all-purpose flour
- 2 ounces sugar
- 1/2 ounce salt
- 1 pound butter, cubed and refrigerated
- Ice water, as needed
- SOUR CHERRY FILLING:
- 2 1/2 pounds sour cherries, pitted
- 2 1/2 pounds pears, peeled, cored and cubed
- 1/4 cup light brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
- CRISP TOPPING:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 8 ounces butter, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
Omelet Country French
By exdircomp
Preheat the oven to 350 degrees
- Ingredients
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1/2 cup sliced mushrooms
- 1 cup (1/2-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 2 handfuls of cheddar, mozzerella, fontina cheese
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Lemon Poppy Seed Bread
By exdircomp
Lemon Poppy Seed Bread: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the ...
- Lemon Syrup:
- 3 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1/4 cup (60 ml) milk
- 1 1/2 cups (195 grams) all-purpose flour, sifted
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest (outer yellow skin of the lemon)
- 3 tablespoons (30 grams) poppy seeds
- 13 tablespoons (184 grams) unsalted butter, softened
- 1/4 cup (60 ml) fresh lemon juice
- 1/3 cup (65 grams) granulated white sugar
Chocolate Soufflé
By exdircomp
Preheat oven to 375 degrees
- Butter and sugar to coat the soufflé cups
- 8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, chopped into small pieces
- 1 tablespoon sweet butter
- 1/3 cup milk
- 3 egg yolks, at room temperature
- 4 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/3 cup sugar
- Eight 6 ounce soufflé cups
Grilled and Stuffed Portobello Mushrooms
By exdircomp
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 tablespoons olive oil, plus 1/4 cup
- 12 ounces sausage, casings removed
- 2 cloves garlic, minced
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 3/4 cup plain breadcrumbs
- 1 cup (4 ounces) mozzerella, crumbled
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 large portobello mushrooms, stems removed
Lobster Pot Pie
By exdircomp
Saute the onions, leeks, potatoes, and carrots and fennel with the butter in a large saute pan on medium heat until...
- Pastry:
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1/2 cups frozen small whole onions
- 1/2 cup carrots diced
- 1/2 cup potatoes
- 1/2 cup leeks sliced
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Pistachio Fig Biscotti
By exdircomp
PROCEDURE Heat oven to 350°F
- •1/2 teaspoon whole fennel seeds
- •8 tablespoons (1 stick) unsalted butter
- •3/4 cup sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 teaspoon anise extract or Sambuca
- •1 teaspoon grated lemon zest
- •2 1/4 cups all-purpose flour
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup shelled pistachios
- •4 ounces dried figs (about 6 large); remove stems and dice into 1/4-inch cubes
Orange Piccata
By exdircomp
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- 2 cups all purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh orange juice
- 1/4 cup orange liquor
- 1/4 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 4 servings of linguine (I used DeCio Pasta - Szechnan Orange Spice http://www.deciopasta.com/) - optional
Apple Popover
By exdircomp
Apple Popover: Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven
- Apples:
- 2 large Granny Smith Apples (1 pound) (454 grams), peeled, cored, and cut into 1/4 inch (.5 cm) slices
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 teaspoon ground cinnamon
- Popover Batter:
- 3 large eggs
- 1/2 cup (120 ml) milk
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup (65 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons (30 grams) granulated white sugar
- Garnish:
- Confectioners (powdered or icing) sugar
- Softly whipped cream or yogurt
Ricotta Pancakes
By exdircomp
Heat a nonstick griddle to medium-high heat
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- Pinch kosher salt
- Zest of 1/2 lemon
- 1 1/2 cups ricotta cheese
- 4 farm fresh large eggs, separated
- Butter, for griddle