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Recipes
Tra Vigne's Chocolate Tiramisu
By cirql8or
Recipe courtesy Michael Chiarello
- 5 ounces bittersweet chocolate, cut into pieces
- 1/4 cup heavy cream
- 1/4 cup cream cheese, at room temperature
- 1 cup mascarpone cheese, at room temperature
- 2 *2 large egg yolks, at room temperature
- 1/4 cup sugar
- 4 large egg yolks, at room temperature
- 1 tablespoon light or dark rum
- 1/4 cup Marsala wine
- 1/2 cup plus 2 teaspoons sugar
- 1/2 cup heavy cream
- 1 store bought chocolate sheet cake
- 1 cup fresh hot espresso
- 1/2 cup sugar
- 1/4 cup dark rum
- 1-ounce bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar
Chocolate Croissant Bread Pudding
By cirql8or
Recipe courtesy Katie Joel
- 6 chocolate croissants, very coarsely chopped
- 1 1/4 cups milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large eggs
Panna Cotta with Honey
By cirql8or
Recipe courtesy Michael Chiarello
- 3 cups heavy cream
- 1 vanilla bean
- 1/2 cup granulated sugar
- 2 1/2 gelatin leaves, soaked in cold water for about 4 minutes
- 1/2 cup honey
- Ground and toasted hazelnuts, optional
Neely's Lemon Pasta Salad
By cirql8or
Recipe courtesy The Neelys
- Salt
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
Garlic Red Bliss Mash
By cirql8or
Recipe courtesy Sunny Anderson, 2008
- 3 pounds red bliss potatoes
- 4 cloves garlic
- 3 tablespoons butter, room temperature
- 1/2 to 1 cup heavy cream, room temperature
- Salt and freshly ground black pepper
- Special equipment: potato masher
North Carolina House Ribs
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 1/2 cup kosher salt
- 8 cups water
- 3 pounds baby back pork ribs
- 2 cups cider vinegar 1/4 cup sugar
- 1 tablespoon hot sauce (recommended: Frank's Red Hot)
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon plus 2 teaspoons liquid smoke
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1 cup beer, room temperature
Simple Chocolate Fudge
By cirql8or
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
- 3 tablespoons unsalted butter, plus butter, or cooking spray, for pan
- 3 cups sugar
- 1/4 teaspoon salt
- 1/2 cup corn syrup
- 4 ounces bitter chocolate
- 2 ounces semisweet chocolate
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Gina's Spiked Sweet Tea
By cirql8or
Recipe courtesy The Neelys
- 2 quarts water
- 4 hibiscus tea bags
- 1 cup superfine sugar
- 1 bunch mint leaves, reserve 10 sprigs, for garnish
- 2 cups sweet tea vodka, chilled (recommended: Firefly)
- 2 lemons, sliced
- Crushed ice
- Mint, for garnish
Warm Bananas with Brown Sugar and Bay Leaf
By cirql8or
Recipe courtesy Michael Chiarello
- 4 tablespoons unsalted butter
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- 1 cup fresh orange juice
- 1 cup packed light brown sugar
- 2 tablespoons brandy
- Pinch salt
- 6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart)
- 1/4 to 1/2 teaspoon fresh coarsely ground black pepper
- Store bought chocolate cake or ice cream, for serving
Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano
By cirql8or
, 2006, Robin Miller, All rights reserved
- 2 tablespoons olive oil, divided
- 4 boneless sirloin steaks
- Salt and freshly ground black pepper
- 4 ounces garlic and herb soft cheese (recommended: Boursin)
- 1/4 cup vermouth
- 1 pound cooked orzo
- 1 fennel bulb, diced
- 1 cup diced fresh tomatoes
- 1/4 cup fresh chopped oregano leaves
- 1/4 cup sherry vinegar