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Recipes
Braised Short Ribs
By JDARK
In a large skillet, heat the oil
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Meyer Lemon Gnocchi
By JDARK
In a medium saucepan, cover the potatoes and bring to a boil
- 1 pound baking potatoes, peeled and cut into 2-inch chunks
- 3 large egg yolks
- Finely grated zest of 2 lemons, preferably Meyer lemons
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons salt
- 3/4 cup all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
- 1 tablespoon fresh lemon juice
- Salt
- Snipped chives, for garnish
Chocolate Cream Pie
By JDARK
Preheat the oven to 350°
- Crust
- 6 ounces chocolate wafer cookies, finely ground
- 4 1/2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
- Filling
- 2 cups whole milk
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 4 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Chocolate shavings, for garnish
Mocha Ice Cream
By JDARK
Chill ice cream machine
- 1/2 cup espresso coffee beans
- 3 cups cream
- 8 ounces dark cooking chocolate
- 3/4 cup caster sugar
- 6 egg yolks
- 1 cup milk
Chocolate Crepes
By JDARK
Whisk eggs and sugar in a large jug until combined
- 2 eggs
- 2 tablespoons caster sugar
- 1/2 cup flour
- 1 tablespoon cocoa powder
- 1 cup milk
Chocolate Creme Caramel
By JDARK
Preheat oven to 315 degrees
- 3/4 cup caster sugar
- 3/4 cup water
- Custard:
- 4 egg yolks
- 1/4 cup caster sugar
- 1 1/4 cups milk
- 3/4 cup cream
- 4 3/4 ounces dark cooking chocolate, chopped
Chocolate Shortbread Stacks
By JDARK
Preheat oven to 415 degrees
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 3/4 cup icing sugar
- 7 1/4 ounces butter, chopped
- 2 egg yolks
- 1 teaspoon vanilla
- 1 cup cream, whipped
- 8 ounces strawberries
- 1 tablespoon icing sugar
- 1 tablespoon cocoa powder
- Berry Sauce:
- 8 ounces strawberries
- 1 tablespoon caster sugar
- 1-2 tablespoons water
Chocolate Meringue Kisses
By JDARK
Preheat oven to 300 degrees
- 3 eggs whites
- 1/2 cup caster sugar
- 1/4 teaspoon cinnamon
- Filling:
- 4 ounces dark chocolate
- 1/3 cup sour cream
Rum Truffles
By JDARK
Line an over tray with foil
- 6 1/2 ounces dark coking chocolate, finely chopped
- 1/4 cup cream
- 1 ounce butter
- 1 2/3 ounces chocolate cake crumbs
- 2 teaspoons dark rum
- 1/2 cup chocolate sprinkles
Chocolate and Orange Marshmallow Fudge
By JDARK
Line the base of a 8 x 12 inch tin with baking paper, extending paper over the long sides
- 3 1/3 ounces pink and white marshmallows
- 1/4 cup orange juice
- 3 ounces unsalted butter, cut into small cubes
- 12 ounces dark chocolate, roughly chopped
- 1/2 teaspoon vanilla
- 1 teaspoon grated orange rind
- 6 ounces walnuts, roughly chopped