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Recipes
Chocolate-Orange Brown Butter Flavored Popcorn
By JDARK
1. Heat a 10-inch saute pan over medium-high heat on a stove top
- 3 cups popped popcorn
- 2 tablespoons unsalted butter
- 2 tablespoons grey salt
- 1 orange
- 1 ounce bittersweet chocolate
Chocolate Crostata
By JDARK
For the Ganache: 1. In a small pot, over low heat, heat the cream with the cinnamon and orange zest
- 1 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/2 orange, zested
- 1-1/4 cups semisweet chocolate
- 2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 lemon, zested
- 1 stick unsalted butter, cut into small pieces
- 2 tablespoons to 1/4 cup ice water
- Sour cream, whipped cream, or ice cream, if desired
- Powdered sugar, if desired
- Ground cloves, if desired
Chocolate Mousse
By JDARK
1. In a chilled bowl blend ingredients, then whip until mixture holds a peak
- 3 cups heavy cream
- 1-1/2 cups sifted confectioners' sugar
- 3/4 cup cocoa powder
- Dash of salt
Stuffed Artichokes
By JDARK
1. Prepare a bowl of cold water large enough to hold the 6 artichoke hearts
- Cold water, as needed
- 3 to 4 lemons, juiced, divided
- 6 medium artichokes, stems trimmed
- 1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup coarse bread crumbs, lightly toasted
- 1/2 bunch curly parsley, stemmed, washed, dried and chopped
- 1 small or 1/2 medium bulb fennel, tough outer layer removed, halved lengthwise, cut into thin slices and very roughly chopped
- 1/2 to 3/4 cup fontina cheese, cut into small cubes
- 1/2 cup grated Parmesan
- Kosher salt
Triple Ginger Souffle
By JDARK
1. Place an oven rack in the lower third of the oven
- 6 tablespoons unsalted butter, plus more for greasing, at room temperature
- 1/2 cup plus 3 tablespoons sugar
- 1/3 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 1/2 cup whipping cream
- 1 tablespoon ground ginger
- 6 large eggs, separated, at room temperature
- 1/3 cup finely chopped crystallized ginger
- One 2-inch piece fresh ginger, peeled and finely grated
- 1/8 teaspoon cream of tartar
- Edible gold dust
Olive Garden Breadsticks
By JDARK
In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast
- 1 1/2 1 1/2 1/2 cups warm water
- 1 1 1 packet active dry yeast
- 2 2 2 Tablespoons sugar
- 3 1/2 3 1/2 1/2 cups all purpose flour, add more or less as needed
- 2 2 2 Tablespoons unsalted butter, melted
- 1 1 1 Tablespoon salt
- 1/2 1/2 1/2 cup butter
- 2 2 2 teaspoons garlic powder
- 1 1 1 teaspoon salt
Chocolate Fettuccine
By JDARK
1. Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolks in a food processor
- 2 cups cake flour
- 3/4 cup all-purpose flour, plus more for dusting
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/8 teaspoon kosher salt
- 4 large egg yolks, at room temperature
- 1/4 cup extra-virgin olive oil
- Salt
- One 2-ounce block bittersweet chocolate
Citrus Couscous Cups
By JDARK
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet
- Vegetable oil cooking spray
- Flour, for dusting
- Two 9-inch unroll-and-bake store-bought pie crusts, such as Pillsbury
- 1/3 cup low-sodium chicken broth
- Zest of 1/4 large orange
- Juice of 1/2 large orange (about 3 tablespoons fresh orange juice)
- 3/4 teaspoon ground cumin
- 1/3 cup couscous
- One 11-ounce can mandarin oranges in light syrup, drained and coarsely chopped
- 1/4 cup slivered almonds, toasted and coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon red wine vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Barbecued Mini Ribs
By JDARK
1. Separate the ribs, then, using a meat cleaver or heavy knife, cut each rib in half width ways to make about 30 p...
- 1 sheet of pork ribs, about 1-1/2 pounds
- 6 tablespoons sweet oloroso sherry
- 1 tablespoon tomato puree
- 1 teaspoon soy sauce
- 1/2 teaspoon Tabasco sauce
- 1 tablespoon brown sugar
- 2 tablespoons seasoned plain flour
- Coarse sea salt
Gianduja Souffle
By JDARK
1. Preheat the oven to 375 degree F
- 2 tablespoons unsalted butter
- 1 tablespoon sugar, plus 1/4 cup
- 1 tablespoon hazelnut liqueur
- 1/2 teaspoon vanilla
- 3 ounces milk chocolate, chopped, plus 6 ounces chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- Pinch salt
- 4 eggs, separated
- 1/4 teaspoon cream of tartar