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Recipes
Skordalia
By JDARK
Greek Garlic Potato Sauce
- 5 medium sized Idaho potatoes
- 3 small lemons, juiced
- 25 cleaned garlic buttons
- 1 cup olive oil
- 1 tablespoon salt
- 1 cup potato stock (water potatoes are boiled in)
Chiffon Cake
By JDARK
1. Heat oven to 325 degrees F
- Cake:
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
- Lemon Glaze:
- 1 cup confectioner's sugar
- 1 tablespoon softened butter
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
Amaretto Bread Pudding
By JDARK
Bread Pudding: 1. Cut bread into 1" cubes and lay in a 9" x 13"-inch baking pan
- Bread Pudding:
- 1 load Italian Panettone Bread
- 1 bag chocolate chips
- 8 eggs
- 1-1/2 cups heavy cream
- 2-1/2 cups milk
- 1-1/4 cups sugar
- Topping:
- 1/2 cup milk
- 1/2 cup whipping cream
- 3 tablespoons sugar
- 1/4 cup Amaretto
- 2 teaspoons cornstarch
Chocolate Mascarpone Pound Cake
By JDARK
1. Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1-1/2 cups sugar
- 2 eggs, at room temperature
- 1/2 cup mascarpone cheese, at room temperature
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
Iced vanilla & caramel profiteroles
By JDARK
Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a specta
- 50 50g 50g butter
- 60 60g 60g plain flour
- 1 1 1 tbsp caster sugar
- 2 2 2 eggs, beaten Egg egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200 200g 200g caster sugar
- 2 2 2 tbsp double cream
- splash splash cognac
- 300 300g 300g good-quality vanilla ice cream, bought or homemade (see below)
- 250 250ml to milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 250 250ml 250ml double cream
- 50 50g 50g sugar Sugar shuh-ga Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 6 6 6 egg yolks
- 2 of 2 vanilla pod
Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
By JDARK
For the Mousse: 1. In a small saucepan over medium heat stir together the milk with the sugar and the espresso pow...
- Mousse:
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 teaspoon instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 large egg whites
- Cream:
- 1/4 cup mascarpone cheese, room temperature
- 2 tablespoons fresh squeezed orange juice
- 1/2 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon orange zest
Roasted Chicken Purses
By JDARK
1. In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper
- 1-1/4 cup shredded roasted chicken
- 3/4 cup whole milk ricotta cheese
- 2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated Parmesan
Moroccan Tomato Salad
By JDARK
1. Cut the tomatoes in half and squeeze out the seeds
- 1 pound tomatoes
- 2 spring onions
- 1 large garlic clove
- 1/2 tsp Ras el Hanout (or ground cumin + a hint of curry powder and nutmeg)
- Lemon zest (about 1/4 tsp)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Fresh flat-leaf parsley
- Fresh dill
- Pepper
- Salt
Lemon-Mustard Potato Salad
By JDARK
1. Place an oven rack in the center of the oven
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest of 1 large lemon
- 1-1/2 pounds baby red skinned potatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 yellow or red bell pepper, cored, seeded and cut into thin strips
- 4 cups arugula (about 4 ounces)
- 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
- 1/4 cup chopped walnuts, toasted, optional
Roasted Fingerling Potatoes with Lemon-Parsley Aioli
By JDARK
For the potatoes: 1. Preheat the oven to 450 degrees F
- 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
- 1-1/2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 2/3 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons lemon zest (from 2 lemons)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 2/3 cup fresh Italian parsley leaves, chopped