FoodPornDirector's profile page
Recipes
Black Bean Chili with Butternut Squash
By FoodPornDirector
This recipe is adapted from Bon Appetit and provides a nice meatless alternative
- Garnishes:
- 1 1/2 tbsp olive oil
- 2 onions, chopped
- 8 garlic cloves, chopped
- 2 1/2 tbsp chili powder
- 1 tbsp ground coriander
- 2 14.5-oz can of diced tomatoes (fire roasted preferable)
- 1 lb dried black beans (heirloom black turtle bean)
- 10 cups of vegetable stock (or water)
- 4 chipotle chiles from canned in adobo, chopped
- 2 tsp dried oregano, preferably Mexican
- coarse kosher salt
- 1 2-1/4 lb butternut squash cut into 1/2 inch cubes (3 cups)
- 1/3 cup quick cooking bulgur
- chopped cilantro, grated cheese, diced red onion, jalapeno rings, sour cream
Lawry's Nutella Chocolate Espresso Kahlua Mousse
By FoodPornDirector
From LA Times
- 1/2 teaspoon instant espresso powder
- 1 cup heavy cream
- 1/2 cup Nutella spread
- 2 tablespoons Kahlua coffee liqueur
- Whipped cream, for garnish
- Toasted nuts or peanut brittle, for garnish
Dashi-Maki Tamago (Japanese Egg Omelet)
By FoodPornDirector
Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets
- DASHI:
- 1 1 to 8 konbu (6 to 8 inches long)
- 4 4 4 cups water
- 2 2 2 cups dried bonito flakes (katsuo-bushi)
- TAMANGO:
- 6 6 6 eggs
- 3 3 3 teaspoons sugar
- 3 3 3 teaspoons light soy sauce (usukuchi shoyu)
- 1/4 1/4 2 cup plus 2 tablespoons dashi
- 2 oil for frying (about 2 tablespoons)
- 1/2 1/2 1/2 cup grated daikon radish (to serve on the side)
- Soy sauce
Persimmon salad
By FoodPornDirector
this recipe was featured in the LA Times Thanksgiving edition
- 2 pounds Fuyu persimmons
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 serrano chile, seeded and minced
- Salt
- 1 tablespoon walnut oil
- 1/4 cup pomegranate seeds (about 1/4 pomegranate)
- 3 tablespoons chopped walnuts, toasted
- 2 tablespoons chopped cilantro
Curried Cantaloupe Slaw
By FoodPornDirector
This recipe was featured in the LA Times
- 1 under-ripe cantaloupe
- 1/2 cup plain yogurt
- 1/2 teaspoon grated ginger
- 3/4 teaspoon curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Zest and juice of 1 lime, more to taste
- 4 teaspoons thinly sliced mint
German Chocolate Cake
By FoodPornDirector
This recipe is the original German chocolate cake from Baker's German chocolate
- Cake:
- 4 oz bittersweet chocolate
- 1 cup butter
- 2 cup sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- Filling and topping:
- 14 oz sweetened condensed milk
- 1/2 cup water
- 3 egg yolks
- 1 tsp vanilla
- 1/2 cup butter (1 stick)
- 1 1/3 cup chopped pecans
- 1 3/4 cup coconut flakes
Hazelnut Orange Chiffon Cake
By FoodPornDirector
This recipe was featured in the LA Times
- 2 cups (8 ounces) cake flour
- 1 1/2 cups sugar, divided
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 7 eggs separated, plus 2 egg whites
- 1/4 cup vegetable oil
- 1/4 cup hazelnut oil
- 3/4 cup orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated orange zest
- 1/2 cup chopped hazelnuts
- 3/4 teaspoon cream of tartar
Rum Cake with Nut Glaze
By FoodPornDirector
For cake: 1. Preheat oven to 325
- For glaze:
- 1/2 Cup Rum
- 1 Cup chopped pecans
- 1 18.5 oz Instant cake mix
- 1 3.5 oz instant pudding mix
- 4 Large Eggs
- 1/2 Cup vegetable oil
- 1/2 Cup cold water
- 1/2 cup rum
- 1/2 stick butter
- 1 cup sugar
- 1/4 cup water
White chocolate bread pudding with caramel sauce
By FoodPornDirector
From LA Times. Note: This recipe calls for finishing the bread pudding in the oven so the topping is lightly toast...
- For the bread pudding:
- 2 2 2 cups heavy cream
- 1 1/4 1 1/4 1/4 cups white chocolate chips
- 1 1/2 1 1/2 1/2 cups sugar
- 2 2 2 cups milk
- 2 2 2 eggs, beaten
- 3 3 3 egg yolks, beaten
- 2 2 2 teaspoons vanilla
- 1 1 1-inch loaf (1-pound) stale French or Italian bread cubes, cut into 1-inch pieces
- 2 2 2 cups toasted pecans
- Caramel sauce and assembly:
- 1/3 1/3 1/3 cup whiskey
- 1 1/3 1 1/3 1/3 cups sugar
- 1/2 1/2 1/2 cup water
- 1 1 1 teaspoon corn syrup
- 1 3/4 1 3/4 3/4 cups heavy cream
- 6 6 3/4 tablespoons ( 3/4 stick) butter
- 1/4 1/4 1/4 teaspoon salt
- 1 1/4 1 1/4 1/4 teaspoons vanilla extract
- White chocolate bread pudding
Three Bean Hominy Chili
By FoodPornDirector
From LA Times
- 3 poblano chiles
- 3 jalapeño chiles
- 1 to 2 dried New Mexico chiles, stemmed, seeded and ground (grind using a coffee grinder, or substitute 1 heaping tablespoon New Mexico chile powder), more as desired
- 2 tablespoons ground cumin, divided, more as desired
- 1 tablespoon plus 1 teaspoon ground oregano, divided, more as desired
- 1 teaspoon ground coriander, more as desired
- 1/4 cup oil
- 3 large onions, diced and divided
- 1 tablespoon minced garlic
- 2 teaspoons achiote paste (or ground annato seeds), or as desired
- 2 (28-ounce) cans diced tomatoes, divided
- Salt
- 3 (15-ounce) cans hominy, drained and rinsed
- 6 cups vegetable broth, divided, more as desired
- 2 teaspoons smoked Spanish paprika, or as desired
- 1 teaspoon celery salt, or as desired
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 (15-ounce) cans kidney beans, rinsed and drained
- Tabasco, or vinegar-based hot sauce