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Recipes
Beignets Apple
By exdircomp
Place apple slices in a bowl
- 4 small apples, peeled, cored and sliced 1/2- inch thick
- 2 tablespoons sugar
- 1/4 cup Calvados, plus 2 tablespoons
- 1 cup flour, sifted
- 1/4 teaspoon salt
- 1/4-ounce yeast
- 3/8 cup flat beer
- 3/8 cup apple juice
- 1 tablespoon olive oil
- Half an egg white, stiffly beaten
- Oil for deep frying
- Confectioners' sugar for dredging
- 1 pound canned apricot halves
- 1/4 cup butter
- 1/4 teaspoon cinnamon
- 1/4 cup Slivovitz (Slivovitsa is a distilled beverage made from Damson plums. It is frequently called plum brandy_
- Grated rind of half an orange
- 3/8 cup cream
- 1 egg yolk
Chicken Tacos
By exdircomp
To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes
- 3 tablespoons unsalted butter
- 4 garlic cloves , minced
- 2 teaspoons minced chipotle chiles in adobo sauce
- 1/2 cup orange juice
- 1 tablespoon Worcestershire sauce
- 3/4 cup chopped fresh cilantro leaves
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon yellow mustard
- Salt and pepper
- 12 (6-inch) flour tortillas
Roasted Brussels Sprouts with Bacon and Pecans
By exdircomp
Directions In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper
- 2 lb. Brussels sprouts, trimmed and cut into halves
- 1 lb. bacon, cooked crisp and chopped
- 4 T olive oil
- 2 T Fresh Rosemary, chopped
- 4 T Romano, Freshly grated
- 4 T Whole Roasted and Salted Pecans, roughly chopped
- Kosher Salt and Freshly ground Pepper to taste
Curried Beef Pot Pie
By exdircomp
1. Heat the oil in a large, heavy pot over low heat
- 2 tablespoons olive oil
- 1 large onion, cut into 1/4-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 - 2 tablespoons curry powder
- 3 tablespoons all-purpose flour
- 1 cup diced (1 inch) carrots
- 1 cup diced (1/2 inch) peeled potatoes
- 2 cups beef broth
- 1/2 cup sliced mushrooms
- 1 cup chianti red wine
- 2 cinnamon sticks, 3 inches long
- 2 tablespoons chopped mango chutney
- 1/2 cup golden raisins
- 1/2 cup frozen peas, thawed
- 1 tomato, cut into 1/2-inch dice
- 1/4 cup chopped flat-leaf parsley
- 2 cups diced (1/2 inch) leftover roast beef or 1 pound stew beef
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
Chicken Braised with Dried Figs, Sage and Grappa
By exdircomp
PROCEDURE Preheat the oven to 450°F
- • 1 chicken (about 3 1/2 pounds), cut into 8 pieces
- • 3 tablespoons vegetable oil
- • 1/2 leek, sliced thin (1 1/4 cups sliced)
- • 1 onion, diced medium
- • 2 medium carrots, peeled and diced
- • 2 celery stalks, sliced thin
- • 5 cloves garlic, minced
- • 3 tablespoons sage
- • 1/2 bulb fennel, diced small
- • 1 cup dried California figs, diced small
- • 1/2 cup grappa
- • 1/2 cup red wine
- • 1/4 cup black olives, pitted
- • Grated zest of 1 lemon
- • Dried chilli flakes; to taste
- • 2 bay leaves
- • Splash of chicken stock, to cover chicken
Pumpkin Cheesecake
By exdircomp
Directions Preheat oven to 350 degrees F
- Filling:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Chocolate-Studded Oatmeal Bars
By exdircomp
Preheat the oven to 350 degrees F
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch nutmeg
- ½ teaspoon salt
- 4 cups oatmeal
- 5 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, chopped into chunks
Italian Pot Roast
By exdircomp
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 1 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)
- 2 tablespoons vegetable oil
- 1 medium onion , chopped
- 1 rib celery , chopped
- 1 pound cremini or white mushrooms , quartered
- 3 carrots cut in coins
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup canned tomato sauce
- 2 teaspoons sugar
- 1/2 cup water
- 1 cup red wine (see note)
- 1 large head garlic , outer papery skins removed, then halved (photo 1, below)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
Beef Enchiladas
By exdircomp
Cut back on the pickled jalapeños if you like your enchiladas on the mild side
- Ingredients
- 3 garlic cloves , minced
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- Salt
- 1 1/4 pounds top blade steaks , trimmed according to picture at left
- 1 tablespoon vegetable oil
- 2 medium onions , chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 cups shredded Monterey Jack cheese or mild cheddar cheese
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped pickled jalapeño chiles
- 12 (6-inch) corn tortillas
Spinach & Artichoke Dip
By exdircomp
Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES 1) Boil artichokes in 3 quarts water with 1 tsp salt ...
- Topping:
- 2 fresh artichokes
- OR . . 1 - 14oz can artichoke hearts, drained and sliced
- 1 lemon juice squeezed
- 1 tsp salt
- 1 lb cream cheese, room temperature
- 8 oz mascarpone cheese, room temperature
- 2 Tbsp all-purpose flour, sifted
- 1 cup Parmesan cheese, grated
- 1/4 tsp fresh thyme leaves
- 1/4 tsp crushed red pepper
- 1 Tbsp fresh flat leaf parsley, chopped
- 1 garlic clove, minced
- 5 green onions, chopped
- Salt to taste
- Ground black pepper to taste
- 1- 6oz pack fresh spinach, chopped
- 8 slices crusty Italian bread
- Extra virgin olive oil (to drizzle)
- 1 tablespoon Basil Fresh
- 1/4 cup Mozzarella Cheese grated
- 1/4 teaspoon Garlic Salt
- Salt and Pepper to taste