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Recipes
Red Pepper, Garlic & Pecorino Gougères Recipe
By JDARK
Preheat the oven to 425°
- 2 garlic cloves, very finely chopped
- 6 tablespoons unsalted butter, cut into pieces
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly grated Pecorino Romano cheese
- Pinch of cayenne pepper
Chicken Croquettes
By JDARK
In a large skillet, melt the butter in the olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups minced roasted chicken
- 1/2 cup finely chopped Serrano ham or prosciutto (2 ounces)
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour, plus more for dredging
- 3/4 cup plus 2 tablespoons whole milk
- 2 large eggs
- 1 cup fine, dry bread crumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
Smothered Chicken
By JDARK
Put some flour in a paper bag, add the chicken pieces and shake well to coat them; shake off the excess flour
- All-purpose flour, for dredging
- Three 1/2-pound chicken breast halves on the bone, halved crosswise
- 3 whole chicken legs, cut into drumsticks and thighs
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 3 large onions (2 pounds), thinly sliced
- 1/2 pound white mushrooms, stems trimmed, thickly sliced
- 1 garlic clove, minced
- 1/2 cup chicken stock or canned low-sodium broth
- 1 bay leaf
- 2 tablespoons chopped parsley
Sour Cream Muffins
By JDARK
Mix butter and sugar until light and fluffy
- 4 ounces unsalted butter
- 4 ounces sugar
- 1 egg
- 5 ounces flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 ounces sour cream
- 1/2 teaspoon vanilla
Chicken in Tarragon-Mustard Cream Sauce
By JDARK
In a very large skillet, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving
Red Wine Braised Short Ribs
By JDARK
Preheat the oven to 325°
- 1/4 cup pure olive oil
- 6 pounds meaty beef short ribs on the bone
- Salt and freshly ground pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion,coarsely chopped
- 1/2 cup tomato paste
- 5 thyme sprigs
- 3 anchovy fillets, chopped
- 1 bay leaf
- 1 head of garlic, halved crosswise
- 1 quart chicken stock or canned low-sodium broth
- 2 cups dry red wine
- 1/3 cup white vinegar
Jamaican-Style Jerk Spareribs
By JDARK
In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes
- 7 pounds pork spareribs, trimmed of excess fat
- 8 medium scallions, coarsely chopped
- 8 large garlic cloves, coarsely chopped
- 3 Scotch bonnet chiles with some of their seeds, coarsely chopped
- 1 small onion, coarsely chopped
- 1/3 cup vegetable oil
- 1/4 cup soy sauce
- 1 1/2 tablespoons Chinese five-spice powder
- 1 1/2 tablespoons freshly ground allspice
- 1 tablespoon fresh lime juice
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
Bavarian Pretzels
By JDARK
Place 3/4 cup warm water in bowl of a stand mixer; sprinkle with yeast
- 3/4 cup warm water (100°F to 115°F), plus more as needed
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 1 1/2 tablespoons barley malt syrup
- 4 3/4 cups unbleached bread flour (about 21 3/4 ounces), plus more as needed for dough
- 3/4 cup lager beer or pilsner beer
- 3 tablespoons unsalted butter, cubed, at room temperature
- 1 tablespoon kosher salt
- Cooking spray
- 1/3 cup baking soda
- 1 large egg, beaten
- 1 tablespoon whole milk
- 6 cups tap water, plus more as needed for dough
- Flaky sea salt
Apple Tea Cake
By JDARK
In a saucepan, combine the apples, 1/4 cup of the sugar and 1 cup of the verjus and bring to a boil, stirring, just...
- 3 Golden Delicious apples (about 1 1/2 pounds)—peeled, halved, cored and cut into eighths
- 1 3/4 cups plus 2 teaspoons sugar
- 2 cups (500 ml) verjus
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup milk
- 1/4 teaspoon ground cinnamon
- Crème fraîche, for serving
Hazelnut-Rum Cake
By JDARK
Preheat the oven to 350°
- 1 1/3 cups hazelnuts (6 ounces)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2/3 cup granulated sugar
- 4 large eggs, lightly beaten
- 1/2 cup dark rum
- 2 large egg whites
- Confectioners' sugar, for dusting