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Creamy Rice Pudding with Cardamom and Almonds

Creamy Rice Pudding with Cardamom and Almonds

By

from LA Times

  • 1/2 cup short-grain rice
  • 1 1/2 cups water
  • 4 cups whole milk, divided, plus about 6 tablespoons more if serving cold
  • Pinch of salt
  • 1/3 cup whole almonds, chopped into very small pieces
  • 1/4 teaspoon ground cardamom seeds, or to taste
  • 4 to 5 tablespoons sugar
  • 1/2 teaspoon rosewater, or to taste
  • 2 to 3 tablespoons sliced almonds, lightly toasted for garnish
  • 1 to 2 tablespoons dried cranberries for garnish
4.5/5 (12 Votes)

Gougeres

Gougeres

By

From LA Times and adapted from the French Laundry Cookbook

  • 1 cup water
  • 7 tablespoons (3 1/2 ounces) butter
  • 1 tablespoon kosher salt
  • Pinch sugar
  • 1 1/4 cups (5 ounces) flour
  • 4 to 5 eggs
  • 1 1/4 cups grated Gruyère (5 ounces), divided
  • Freshly ground white pepper
4.4/5 (5 Votes)

Andalusian Stew (Berza Andaluza)

Andalusian Stew (Berza Andaluza)

By

From LA Times. Originally the recipe called for morcilla which is a blood sausage and not that easy to find, so I

  • 2 quarts hot water
  • 3/4 pound beef shin or brisket
  • 1/2 pound meaty pork spareribs, cut crosswise into short lengths
  • Small piece of hambone (optional)
  • 2 ounces pancetta
  • 1 (1-pound) bunch of Swiss chard, chopped
  • 1 carrot, chopped
  • 1 pound pumpkin or winter squash, cut in chunks
  • 6 ounces spicy sausage such as chorizo or andouille
  • 5 peppercorns
  • 1 teaspoon salt
  • 1 pound boiling potatoes, peeled and cut into 1-inch chunks
4.7/5 (10 Votes)

Lazy Ox Canteen Rice Pudding

Lazy Ox Canteen Rice Pudding

By

From LA Times and adapted from Lazy Ox Canteen in Los Angeles

  • Rice pudding base:
  • 1/2 cup Arborio rice
  • 2 cups water
  • Salt
  • 1 (3-inch) cinnamon stick, preferably Mexican (canela)
  • 1 quart half and half, more if needed
  • 1/2 to 1 cup heavy cream
  • 1/2 cup light brown sugar
  • 1/3 cup condensed milk
  • 1 teaspoon vanilla extract
  • Caramel:
  • 1 cup sugar
  • 1/2 cup water
  • 1 orange peel
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt
  • Almond brittle:
  • Butter, for greasing the sheet pan
  • 1/4 cup whole almonds
  • 3 tablespoons olive oil
  • Fleur de sel
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon baking soda (optional, this will make for a lighter and more airy brittle)
  • Final assembly:
  • Chilled rice pudding base
  • 2 cups heavy cream, whipped, more or less as desired
  • Warm caramel
  • Crushed almond brittle
4.7/5 (6 Votes)

Walnut dipping sauce for soba

Walnut dipping sauce for soba

By

From LA Times

  • 3/4 cup walnuts
  • 1 tablespoon sugar
  • Scant 1 cup soba-tsuyu dipping sauce
4.3/5 (4 Votes)

Creme Caramel

Creme Caramel

By

From LA Times and adapted from Bouchon

  • Caramel:
  • 1/2 cup plus 1 tablespoon sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons water
  • Custard:
  • 4 cups milk
  • 1 1/4 cups plus 3 tablespoons sugar
  • 5 eggs
  • 3 egg yolks
  • 2 1/4 teaspoons pure vanilla extract
4.6/5 (24 Votes)

Unemployed Shepard's Pie (Veg)

Unemployed Shepard's Pie (Veg)

By

1. Place potatoes in large pot, cover with water, bring to a boil, and cook 10-15 min or until soft

  • 6 Cup peeled, cubed potatoes
  • 1/4 Cup low-fat milk
  • 2 Tablespoon unsalted butter
  • 1/4 Cup plus 2 tbs olive oil
  • 1 Medium onion coarsely chopped
  • 2 15-0z cans diced tomatoes with liquid
  • 2 Large eggplants, peeled and chopped
  • 1 Tablespoon Parsley
  • 1 Teaspoon basil
  • 1 Teaspoon garlic flakes
  • 1 Teaspoon sea salt
  • 1/2 Cup grated parmesan
  • 1/2 Cup dried breadcrumbs
  • 2 Large eggs, beaten
  • 1 Whole green bell pepper, sliced thin
  • 1 Small zucchinis, sliced thin
  • 1/8 Teaspoon ground black pepper
5/5 (1 Votes)

Beer Brittle

Beer Brittle

By

This recipe is from the LA Times adapted from Bistro LQ

  • 1/2 cup good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1 cup toasted nuts, such as slivered almonds or pistachios
4.4/5 (21 Votes)

Quinoa salad with shiitakes, fennel and cashews

Quinoa salad with shiitakes, fennel and cashews

By

From LA Times

  • 2 cups quinoa
  • 1 quart water
  • Salt
  • 1/4 cup peanut oil
  • 5 cloves of garlic, thinly sliced
  • 2 cups thinly sliced fennel (about 1 large bulb)
  • 2 cups sliced fresh shiitake mushrooms
  • 1 cup sliced green onions, both white and green parts (about 1 small bunch)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 cup toasted, salted cashews
  • 4 tablespoons minced fresh parsley
  • 4 tablespoons minced fresh cilantro
  • Finely grated zest and juice of 1 lime
4.6/5 (7 Votes)

Buttermilk biscuits with burnt orange honey butter

Buttermilk biscuits with burnt orange honey butter

By

From LA Times

  • Buttermilk biscuits:
  • 4 cups (17 ounces) flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup (2 sticks) cold butter
  • 2 cups buttermilk
  • Cream or melted butter, for brushing
  • Natural sugar, for sprinkling
  • Burnt orange honey butter:
  • 1 orange, peeled and halved
  • 1 cup orange juice
  • 1 cup (2 sticks) butter, softened
  • 1/4 cup lavender honey
4.4/5 (13 Votes)