JDARK's profile page
Recipes
Eggplant Parmigiana
By JDARK
For the tomato sauce: 1. In a large skillet, heat the olive oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1-1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn
Egg Bagel
By JDARK
1. Whisk together water, yeast, eggs, oil, sugar and one cup of flour
- Dough:
- 1-1/4 cups water
- 4 teaspoons active dry yeast or 2 teaspoons instant yeast
- 2 eggs, beaten
- 1 tablespoon oil
- 1-1/2 tablespoons sugar
- 1-1/2 teaspoons kosher salt
- 4-1/2 - 5-1/2 cups bread flour - preferably unbleached
- Kettle water:
- 6 quarts of water
- 1/2 teaspoon kosher salt
- l tablespoon sugar
- Topping:
- Sesame or poppy seeds
- Egg wash:
- 2 beaten egg whites
Caramel Fondue
By JDARK
1. Place all ingredients in pan and melt together
- 10 ounces caramel
- 1/2 cup milk
- 1 teaspoon vanilla
- Rum
Cheddar Fondue
By JDARK
1. Mix cheese and flour until cheese is well coated
- 1 pound shredded cheddar cheese
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon grated onion
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne
Raspberry Rose Pots de Creme
By JDARK
1. Place an oven rack in the center of the oven
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon rose water
- 4 egg yolks
- 1/4 cup sugar
- Pinch fine sea salt
- 3/4 cup fresh or frozen and thawed raspberries, mashed
Ginger Sea Bass over Wilted Greens
By JDARK
1. Cut 4 pieces of aluminum foil
- 6 cups fresh baby spinach leaves
- 4 sea bass fillets
- 4 teaspoons peeled and minced fresh ginger
- 2 teaspoons minced garlic
- 1/2 cup dry Marsala wine
- 8 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 lime, quartered
- 2 tablespoons thinly sliced fresh basil leaves
Grilled Artichoke and Celery Root Puree
By JDARK
For the celery root: 1. Place the celery root in a 5-quart saucepan
- Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon kosher salt
- 1 pound frozen artichoke hearts, thawed
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 to 1 cup whole milk, at room temperature
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon kosher salt
Summer Fruit with Wine and Mint
By JDARK
1. Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved
- 1-1/4 cups dry white wine
- 1/3 cup sugar
- 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes
- 1 basket (8-ounce) fresh strawberries, quartered
- 1 cup seedless green grapes, halved lengthwise
- 1 tablespoon chopped fresh mint leaves
Cheese and Spinach Puff Pastry Pockets
By JDARK
1. Preheat the oven to 400 degrees F
- 12 frozen puff pastry shells, unthawed
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 16-ounces frozen chopped spinach, thawed and squeezed dry
- 1-1/4 cups grated Fontina cheese
- 1/4 cup freshly grated Parmesan
- 3 to 5 green onions, finely chopped
Baked Rigatoni with Bechamel Sauce
By JDARK
1. Preheat oven to 425 degrees F
- 1 stick unsalted butter
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced