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Recipes
Grilled Tofu with Asiago and Walnut Pesto
By JDARK
For the Asiago and Walnut Pesto: 1
- 1/2 cup grated Asiago cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped walnuts
- 1 tablespoon (about 5 leaves), chopped fresh sage
- 1 garlic clove, roughly chopped
- 5 tablespoons grapeseed oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 14 ounces firm tofu, drained and patted dry with paper towels
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Raspberry-Ricotta Mousse
By JDARK
1. In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup raspberry jam
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 1 cup fresh raspberries
Basic Crepes
By JDARK
"Here is a simple but delicious crepe batter which can be made in minutes
- 1 1 1 cup all-purpose flour
- 2 2 2 eggs
- 1/2 1/2 1/2 cup milk
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 teaspoon salt
- 2 2 2 tablespoons butter, melted
Chocolate Raspberry Brownies
By JDARK
1. Heat oven to 350 degrees F
- 1-2/3 cups raspberry chocolate chips
- 1/4 cup butter or margarine
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- Powdered sugar
Grilled Chicken and Avocado Napoleons
By JDARK
1. Place an oven rack in the lower 1/3 of the oven
- 2 sheets frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles
- 4 (4-ounce) boneless and skinless chicken breast halves
- Kosher salt
- Olive oil, for drizzling
- 3 tablespoons reduced fat mayonnaise
- 1/4 teaspoon cayenne pepper
- 1/2 large avocado, thinly sliced into 8 pieces
- 2 cups baby spinach leaves
Italian Beef Kabobs
By JDARK
1. Prepare a medium-hot grill
- 1/2 cup Italian dressing
- 2 teaspoons coarsely chopped garlic
- 1 teaspoon dried rosemary leaves
- 1-1/2 pounds sirloin or beef round
- 8 shallots, blanched
Cinnamon Twists
By JDARK
1. Dissolve yeast with 1 teaspoon sugar in 1/2 cup of warm water
- Pastry:
- 1 cup milk, scalded
- 1 cup warm water, divided
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoon salt
- 2 beaten eggs
- 2 tablespoons yeast
- Approximately 8 cups flour
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 1/2 cup margarine, melted
- Glaze:
- 3 cups powered sugar
- Remaining margarine
- Hot water
- 1 teaspoon vanilla
Spicy Tomato and Garlic Chutney
By JDARK
1. In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper
- 8 cloves garlic
- 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can diced tomatoes
Argentinian Beef Empanadas
By JDARK
1. Sift flour(s) along with the salt into a large bowl
- For the dough:
- 2-1/4 cups of flour (I used a mixture of all-purpose and whole wheat)
- 1-1/2 teaspoons of salt
- 1 stick of cold unsalted butter, diced
- 1 large egg
- 1/3 cup of ice water
- 1 tablespoon of distilled white vinegar
- For the filling:
- 1/2 pound of lean ground beef
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- 1/2 red bell pepper, seeded and diced
- 1 tablespoon of parsley, chopped finely
- 1/2 large onion, finely chopped
- 1 tablespoon of capers, finely chopped
- olive oil
- 1 hard-boiled egg, roughly chopped
- 1 cup of chopped, canned tomatoes (we used San Marzano)
- salt and pepper, to taste
- 1 egg, gently beaten with a fork (for the egg wash)
Endive and Frisee Salad with Oranges
By JDARK
1. Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend
- 1/4 cup balsamic vinegar
- 2 tablespoons finely sliced shallots
- 1 tablespoon honey
- 1/3 cup olive oil or hazelnut oil
- Salt and freshly ground black pepper
- 3 heads Belgian endive, trimmed, cut crosswise into thin slices
- 2 heads frisee lettuce, center leaves only, torn into pieces
- 2 blood oranges or regular oranges, segmented
- 1/2 cup hazelnuts, toasted and chopped