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Recipes
Croquetas de Jamon
By JDARK
1. Lightly oil a shallow 8-inch square dish
- 2 tablespoons olive oil, plus extra for deep-frying
- 4 tablespoons unsalted butter
- 3 heaping tablespoons all-purpose flour
- 1-1/2 cups whole milk, heated
- 3 ounces jamon serrano or other dry-cured ham, finely chopped
- Salt
- 2 eggs
- 2 tablespoons fine dried bread crumbs
Pizelle Ice Cream Sandwiches
By JDARK
Pizzelles: 1. Preheat the pizzelle iron to medium-high heat
- Pizzelles:
- 1/3 cup sugar
- 2 large egg whites
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1/3 cup all-purpose flour
- Ice Cream Sandwiches:
- 3/4 cup chocolate-hazelnut spread
- 1 pint good-quality ice cream or gelato
- Powdered sugar, for dusting
Chicken Saltimbocca
By JDARK
1. Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 10-ounces frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
Witch Finger Cookies
By JDARK
1. Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 28 large sliced almonds
- 1/2 cup raspberry jam
Italian Egg and Pasta Scramble
By JDARK
1. Bring a large saucepan of salted water to a boil
- 1/2 cup orzo pasta
- 10 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces smoked mozzarella, cut into 1/2-inch cubes
- 2 tablespoons thinly sliced fresh basil leaves
- 1 tablespoon butter
- 4 ounces pancetta, coarsely chopped
- 1/2 cup chopped onion
- 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces
Baked Orzo with Fontina and Peas
By JDARK
1. Preheat the oven to 400 degrees F
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded Fontina cheese
- 4 ounces diced fresh mozzarella cheese
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Rapberry Tiramisu
By JDARK
1. Put jam in bowl, add 4 tables Grand Marnier and mix
- 1 cup seedless raspberry jam
- 4 + 2 tablespoons Grand Marnier
- 16 ounces Mascarpone cheese
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 40 lady fingers
- 16 ounces raspberries
Crème brûlée tartlets
By JDARK
We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds
- 175 175g 175g plain flour
- 100 100g 100g cold butter, cubed
- 2 2 2 tsp caster sugar
- 1/2 zest 1/2 orange Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 1 2 egg yolk, beaten with 2 tbsp cold water
- 300ml 300ml 300ml carton double cream
- 1 1 1 vanilla pod, halved lengthways
- 3 3 1 egg yolks and 1 whole egg
- 2 2 2 tbsp caster sugar
- sunflower oil, for greasing Sunflower oil A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 85 85g 85g caster sugar
Bacon and Pancetta Potatoes
By JDARK
1. Heat a large nonstick skillet over medium heat
- 4 thick-cut slices bacon, roughly chopped
- 2 slices pancetta, cut into 1/4-inch pieces
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1 garlic clove, thinly sliced
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons coarsely chopped fresh thyme leaves
Sweet Potatoes with Yogurt-Maple Dressing
By JDARK
1. Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2-1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/3 cup plain yogurt, at room temperature
- 1/4 cup mascarpone cheese, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Granny Smith apple, cored and diced into 1/2-inch pieces
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds, toasted (see Cook's Note)