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Recipes
Grilled Peaches with Mascarpone
By JDARK
1. Drizzle olive oil over grill and place peaches on grill, cooking until golden brown
- Peaches, quartered
- 2 tablespoons sugar
- 2 tablespoons brandy
- 2 tablespoons lemon juice
- Dry white wine
- 1 cup Mascarpone cheese
- 1 teaspoon vanilla
Beef Taquito
By JDARK
1. In 2 quart sauce pan, add ground beef, salt chili powder, garlic, cumin, paprika and enough water to cover meat
- 2 pounds ground beef
- 1 teaspoon salt
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder (or 2 cloves)
- 1/2 diced bell pepper
- 1/2 diced medium onion
- 12 corn tortillas
Maakouda
By JDARK
Moroccan Potato Patties
- 1 pound of potatoes, peeled and diced
- 1 tablespoon of finely chopped cilantro
- 1 tablespoon of finely chopped parsley
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 egg
- 3 minced garlic cloves
- Flour
- 2 eggs
- Oil for frying
Mozzarella, Raspberry and Brown Sugar Panini
By JDARK
1. Preheat the panini press
- 8 (1/2-inch thick) slices bakery-style white bread
- 1/4 cup extra-virgin olive oil
- 1/2 cup raspberry jam
- 2 teaspoons chopped fresh rosemary leaves
- 8 ounces fresh mozzarella, drained and patted dry
- Kosher salt, optional
- 2 tablespoons light brown sugar
Tomato Soup with Pancetta
By JDARK
1. Heat the oil in a heavy large pot over medium heat
- 1 tablespoon olive oil
- 3 ounces pancetta, chopped
- 1 small onion, chopped
- 3 (3/4-inch-thick) slices rustic rye bread, cubed
- 6 cups canned low-salt chicken broth
- 1 (28-ounce) can diced tomatoes with juices
- 1/4 cup coarsely chopped fresh basil leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and freshly ground black pepper
- 1/4 cup mascarpone cheese
- 1/4 cup sour cream
Mascarpone and Lemon Gnocchi
By JDARK
For the gnocchi: 1. In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/4 teaspoon ground nutmeg
- 2 large lemons, zested
- 1 cup grated Parmesan (4 ounces)
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour, plus extra for forming the gnocchi
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan, for serving
Cinnamon Scones
By JDARK
Heat the oven to 400 F. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt
- 2 2 2 cups all-purpose flour (for best results, sift or spoon the flour into the measuring cup)
- 1/3 1/3 1/3 cup sugar (white)
- 1 1 1 tablespoon baking powder
- 2 2 2 teaspoons ground cinnamon
- 1/4 1/4 1/4 teaspoon sea salt
- 4 4 4 ounces butter (cold)
- 1 1 1 large egg (whisked)
- 1 1 1 teaspoon vanilla extract
- 1/4 to 1/2 1/4 to 1/2 1/2 cup milk (or buttermilk or half-and-half)
Red Wine Risotto
By JDARK
1. Bring the broth to a simmer over medium-high heat
- 3-1/2 cups canned low-salt chicken broth
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry red wine
- 1/3 cup frozen peas, defrosted
- 1/4 cup chopped fresh Italian parsley leaves
- 1/2 cup grated Parmesan, plus additional for garnish
- Salt and freshly ground black pepper
Sfogliatella
By JDARK
1. In a large bowl, sift together the all-purpose flour, the semolina flour and salt
- 2 cups all-purpose flour
- 1 cup semolina flour
- 1/8 teaspoon kosher salt
- 1 cup unsalted butter, chilled and cut into small cubes
- 1/2 cup water
- 1/4 cup shortening
- 1 egg, beaten with 1 tablespoon water, for egg wash
- Confectioners' sugar (about 1/2 cup)
- 1 cup whole milk
- 1/4 cup semolina flour
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup granulated sugar
- 2 tablespoons finely chopped mixed candied orange and lemon bits
- Ground cinnamon, for dusting
- 2 nonstick baking sheets
BA's Best Morning Buns
By JDARK
Whisk yeast, 1 cup warm milk, and 1 tsp
- 1 1/4-ounce 1 1/4-ounce 2 1/4 active dry yeast (about 2 1/4 teaspoons)
- 1 1 1/4 cup whole milk, warmed, plus 1/4 chilled milk
- 1 1 1/4 teaspoon plus 1/4 cup honey
- 4 4 1 large eggs, separated, plus 1 large egg yolk
- 3 1/2 3 1/2 1/2 cups (or more) bread flour, divided
- 1 1 1 cup whole wheat flour
- 2 2 1 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
- 2 2 2 teaspoons finely grated orange zest (optional)
- 2 2 2 teaspoons vanilla extract
- 1 1 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature