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Recipes
Chocolate-Black Raspberry Brownies
By exdircomp
Preheat oven to 350 degrees
- 4 squares unsweetened chocolate
- 1/2 cup (1 sticks) butter
- 2 cups granulated sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips, divided
- 10 ounces black raspberry jam, preferably seedless (do not substitute red raspberry or blackberry), at room temperature
- 2 teaspoons vegetable oil
- 1/4 cup Chambord raspberry liquor
Berry Pancake
By exdircomp
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven
- Garnish:
- 1 tablespoon (15 grams) unsalted butter
- 1 large egg
- 1 cup (240 ml) milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (65 grams) all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 tablespoons (30 grams) granulated white sugar
- 1 cup fresh berries (strawberries, raspberries, blueberries and/or blackberries)
- 1 - 2 tablespoons (15 - 30 grams) granulated white sugar
- Confectioners (powdered or icing) sugar
- Softly whipped cream, yogurt, or maple syrup
Spanish Fig Cake
By exdircomp
Instructions: Toast the almonds in a dry skillet and grind in a food processor or spice grinder
- 1 pound dried figs, stemmed
- 1/2 cup almonds
- 2 tablespoons whole sesame seeds
- 1/2 teaspoon whole anise seeds
- 1/4 teaspoon ground cloves
- a pinch of ground cinnamon
- 1 tablespoon honey
- brandy, as needed
- I only needed about 2-3 tablespoons of brandy to bring everything together.
Pancit Bihon
By exdircomp
Soak the pancit bihon noodles to soften for 10 minutes Grease a large pan or wok with oil
- 1 8 oz. pack pancit bihon noodles
- 1 cooked chicken breast, shredded
- 1 cup sliced pork
- 1 teaspoon fish sauce
- 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
- 1/4 cabbage, sliced into strips
- 1 onion, pealed and sliced
- 3 cloves of garlic, crushed and minced
- 1/3 cup scallions, cut into pieces
- 1 carrot, sliced into strips
- 1/2 cup sliced green beans
- 2 tablespoons of cooking oil
- 3/4 cup diced celery
- 3 tablespoons soy sauce
- Salt and pepper to taste
- 5 pieces of calamansi or 1 lemon, sliced
Potato Salad
By exdircomp
Using Baked Potatoes: I really love baking the potatoes for this salad
- 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
- 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
- 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
- Kosher salt and freshly ground pepper
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- Pinch sugar
- 4 to 6 tablespoons red wine vinegar
- 2 shallots, peeled and sliced into thin rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon capers and 1 teaspoon caper liquid
- 4 to 6 dill Picles (you may use spicy pickles also, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon pickle liquid
Chocolate Sauce:
By exdircomp
Place the chopped chocolate in a medium sized stainless steel bowl and set aside
- 12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces
- 1 cup (240 ml) heavy whipping cream
- 1/3 cup (66 grams) granulated white sugar
- 1/3 cup (80 ml) light corn syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)
Fig Ice Cream
By exdircomp
PROCEDURE Scald 1/2 cup milk and stir it slowly onto 2 well-beaten egg yolks
- •1/2 cup Milk
- •2 Well-beaten egg yolks
- •1 1/2 cup Heavy cream, whipped
- •1 qt Ripe figs
- •1 tablespoon Lemon juice
- •1/2 cup Sugar
- •1 teaspoon Vanilla
Strawberry Charlotte
By exdircomp
Strawberry Puree: Place the unsweetened frozen strawberries in a large bowl and thaw
- Strawberry Puree:
- 1 - 16 ounce bag (454 grams) of frozen unsweetened strawberries
- 1/4 (50 grams) granulated white sugar, or to taste
- Freshly squeezed lemon juice, optional
- Sponge Cake:
- 3 large eggs
- 1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons (85 grams) all purpose flour
- 1/8 teaspoon salt
- 2 tablespoons (28 grams) unsalted butter, melted
- Strawberry Cream:
- 3/4 cup (180 ml) strawberry puree
- 1 cup (240 ml) heavy whipping cream
- 1 envelope (1/4 ounce) (7 grams) of unflavored powdered gelatin
- Plus:
- 1/4 cup (60 ml) strawberry puree
- 8-10 large Strawberries
- 1/4 cup (60 ml) strained apricot preserves
Sauteed Apples
By exdircomp
Set a large saute pan over medium-high heat
- Note:
- 4 tablespoons extra-virgin olive oil
- 3 medium Honey Crisp Apples , peeled and sliced, divided
- 3 medium Wine Sap Apples , peeled and sliced, divided
- 4 tablespoons maple syrup
- 1 1/2 cup apple cider
- 1 pinch kosher salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon mace (optional)
- 1/2 teaspoon apple pie spice (optional)
- 1/4 teaspoon allspice (optional)
Light Sweet Scones
By exdircomp
Preheat the oven to 425 degrees F
- 1 pound 2 ounces light Italian or all-purpose flour
- 1 rounded teaspoon bicarbonate of soda (baking soda)
- 2 rounded teaspoon cream of tartar
- 1 teaspoon sea salt
- 1 stick plus 1 tablespoon unsalted cold butter, cubed*
- 1 ounce caster sugar (superfine)
- 1 egg, beaten
- 9 ounces buttermilk , plus extra for the egg wash
- 2 ounces caster sugar (superfine), optional