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Recipes
Vegan Italian Wedding Soup
By FoodPornDirector
1. Heat w tbs olive oil in large pot over medium-high heat
- 4 Tablespoon olive oil, divided
- 1 Medium onion, finely chopped
- 2 cloves garlic, minced
- 1 Clove garlic, peeled
- 3/4 Cup diced carrots
- 3/4 Cup diced celery
- 1 Tablespoon Oregano
- 1 Tablespoon Basil
- 1 Tablespoon Parsley
- 6 Cup low sodium vegetable broth
- 3/4 Cup ditalini pasta
- 1 pkg vegan meatballs
- 5 oz fresh spinach
- 2 Tablespoon fresh lemon juice
Mushroom Rigatoni
By FoodPornDirector
This recipe was featured in LA Times and is from Trattoria Farfalla
- 1 pound 1 pound rigatoni
- 1/2 pound 1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned
- 3 tablespoons 3 tablespoons butter
- 2 tablespoons 2 tablespoons chopped shallots
- 2 tablespoons 2 tablespoons chopped Italian parsley
- 3 3 sage leaves, chopped
- 1/2 cup 1/2 cup white wine
- 1 1/2 cups 1 1/2 cups chicken broth
- 1 1/2 cups 1 1/2 cups heavy whipping cream
- 1 cup 1 cup tomato sauce
- Salt and pepper
- Truffle oil and grated Parmesan cheese
- 1 1 . Cook the pasta in boiling water according to the package instructions. Drain and set aside.
- 3 3 . Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.
Deviled Eggs with Capers and Smoked Paprika
By FoodPornDirector
This recipe was featured in LA TImes
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup capers; if salted, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (pimenton de la Vera), plus more for garnish
Italian Buttercream Frosting
By FoodPornDirector
This frosting is based on an Italian Meringue
- 3/4 cup sugar, divided
- 1/4 cup water
- 5 egg whites
- 2 cups unsalted butter, diced at room temp
- 1 1/2 tsp vanilla extract
Miso Marinated Cod
By FoodPornDirector
This recipe can be used with other fish as well including salmon
- 3/4 cup white miso
- 1/2 cup sugar
- 1/4 cup sake
- 6 tbsp mirin
- 6-8 cod fillets
Frangipane Filling for Pop Tarts
By FoodPornDirector
From LA Times. Pair with Pop Tart recipe
- 3/4 cup (about 7 ounces) almond paste (not marzipan)
- 2 tablespoons unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 2 tablespoons flour
- 1/4 teaspoon salt
Chocolate Souffle
By FoodPornDirector
1. Grease souffle molds with butter and dust with sugar 2
- 1/4 cup milk
- 1/2 cup sugar
- 3 oz butter
- 1/4 cup flour
- 1 egg yolk
- 1.75 oz bittersweet chocolate, melted
- 1 1/2 tsp cocoa powder
- 3 egg whites
Vegetarian Osso Bucco
By FoodPornDirector
This is a vegetarian take on osso bucco
- 2 Tablespoon olive oil
- 2 Tablespoon unsalted butter
- 1 Cup diced celery
- 1 Cup diced carrots
- 1 Cup diced onion
- 3 Whole bay leaves
- 1 Tablespoon Thyme
- 1 Tablespoon Oregano
- 1 Tablespoon Parsley
- 4 Clove garlic (minced)
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 13 0z package soy based meat substitute
- 2 cups low sodium vegetable broth
- 1 Cup wine (red or white)
- 1 Teaspoon grated lemon zest
Whipped Pumpkin Cream
By FoodPornDirector
1. Cook pumpkin and brown sugar with cinnamon in medium skillet over medium heat stirring constantly
- 1 15-oz can Pumpkin
- 1/2 Cup brown sugar
- 1/2 Teaspoon Cinnamon
- 1/2 Cup heavy whipping cream
Tableside Guacamole
By FoodPornDirector
From LA Times. Now you too can prepare guacamole at tableside like the restaurants do
- 2 heaping tablespoons finely chopped white onion
- 3 serrano chiles, seeded and finely chopped
- 4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish
- 3/4 teaspoon salt or to taste
- 3 large avocados or 4 small avocados
- 4 ounces ripe tomatoes, finely chopped (about 2/3 cup)
- 1 tablespoon freshly squeezed lime juice