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Kona Coffee Creme Brulee

Kona Coffee Creme Brulee

By

This recipe is from LA Times which is from Cafe O'Lei in Maui

  • 2 1/4 cup heavy cream
  • 1/2 vanilla bean, split
  • 1/2 cup plus 1 1/2 tablespoons sugar, plus extra for bruleeing
  • 5 egg yolks
  • 1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona)
4.5/5 (2 Votes)

Pate A Choux

Pate A Choux

By

This recipe for dough for 8 cream puffs or 12 eclairs

  • 1 cup whole milk
  • 4 oz unsalted butter, diced
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup bread flour, sifted
  • 3 large eggs
  • 1 large egg white
0/5 (0 Votes)

Nani's tortino di faglioni

Nani's tortino di faglioni

By

This recipe was featured in the LA Times and is from Nani's Cuciana Italiana in Jackson Hole, Wyoming

  • 1 1/2 pounds green beans, cleaned
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, sliced into thin strips
  • 1 small garlic clove, chopped
  • 5 eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup milk
  • Freshly ground pepper
  • 1 cup ciabatta crumbs
4/5 (2 Votes)

Prime Rib Roast

Prime Rib Roast

By

Preheat the oven to 350 degrees F

  • Essence:
  • 1 (about 14 to 16 pound) beef rib, roast ready
  • Essence, recipe follows
  • 12 cloves of peeled garlic
  • 6 sprigs of fresh thyme
  • 1 large onion, sliced 1/4-inch thick
  • Salt and freshly cracked black pepper
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
4/5 (1 Votes)

Deviled Eggs with Tarragon and Cornichons

Deviled Eggs with Tarragon and Cornichons

By

This recipe was featured in LA TImes

  • 12 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 2 teaspoons minced shallots, plus more for garnish
  • 2 tablespoons finely diced cornichons, plus more for garnish
  • 1 tablespoon minced fresh tarragon, plus more for garnish
5/5 (1 Votes)

Rum and Coconut Pudding Cake

Rum and Coconut Pudding Cake

By

from LA Times

  • 1/4 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon sea or kosher salt
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup whole milk
  • 1/4 cup dark rum
  • 1/8 teaspoon Angostura bitters
  • 2 large eggs, separated
4.5/5 (20 Votes)

Chocolate Trio Torte (No bake)

Chocolate Trio Torte (No bake)

By

This recipe was featured in the LA TImes and is from Cucina Rustica restaurant in Sedona, AZ

  • Chocolate cookie crust:
  • 3 3 2 1/2 to 3 crumbs (from 2 1/2 to 3 dozen chocolate graham cracker sandwich cookies, crumbled)
  • 1/2 1/2 1/2 cup (1 stick) butter, melted
  • Bittersweet chocolate mousse assembly:
  • 1 3/4 1 3/4 3/4 cups heavy cream, divided
  • 1 1/2 1 1/2 1/2 teaspoons powdered gelatin
  • 1/4 1/4 1/4 cup very cold water
  • 8 8 8 ounces bittersweet chocolate, finely chopped
  • Prepared chocolate cookie crust
  • Milk chocolate mousse assembly:
  • 1 3/4 1 3/4 3/4 cups heavy cream, divided
  • 1 1/2 1 1/2 1/2 teaspoons powdered gelatin
  • 1/4 1/4 1/4 cup very cold water
  • 8 8 8 ounces milk chocolate, finely chopped
  • Prepared chocolate cookie crust with set bittersweet mousse layer
  • White chocolate mousse and final assembly
  • 1 3/4 1 3/4 3/4 cups heavy cream, divided
  • 1 1/2 1 1/2 1/2 teaspoons powdered gelatin
  • 1/4 1/4 1/4 cup very cold water
  • 8 8 8 ounces white chocolate, finely chopped
  • Prepared chocolate cookie crust with set bittersweet and milk chocolate mousse layers
  • 1 1 1 1/4 to the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1 1/4 cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
  • 2 2 to . In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
  • 3 3 3 . Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
  • 4 4 4 . Place the chocolate in a large bowl.
  • 7 7 to . Pour the white chocolate mousse over the milk chocolate mousse and return to the freezer. Freeze the completed torte until completely set before unmolding.
4.5/5 (16 Votes)

Caramelized Pineapple Confit

Caramelized Pineapple Confit

By

From LA Times. You can serve over ice cream, cake, or ham

  • 1 pineapple
  • 1/2 cup dark rum, divided
  • 1 1/4 cups dark brown sugar, divided
  • 3/4 cup water
  • 2 long peppers (1 teaspoon whole black peppercorns can be substituted)
  • 2 (3-inch long) cinnamon sticks
  • 3 star anise
  • 1 vanilla bean, seeds scraped (save the pod)
4.6/5 (17 Votes)

Banana and Pistachio Rice Pudding

Banana and Pistachio Rice Pudding

By

This recipe was featured in the LA Times

  • 1/2 tablespoon butter
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 cup basmati rice, rinsed and drained
  • 2 cups milk
  • 1 cup cream
  • 1/4 cup pistachios, shelled and chopped, plus extra for garnish, if desired
  • 1 banana
4.6/5 (20 Votes)

Pastry Cream

Pastry Cream

By

This recipe is for a basic pastry cream

  • for chocolate cream:
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 2 cup whole milk or half & half
  • 4 egg yolks, lightly beaten
  • 1 pinch salt
  • 2 tsp vanilla extract
  • 1 oz unsalted butter
  • 1 vanilla bean
  • add 4 oz melted bittersweet chocolate
0/5 (0 Votes)