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Cauliflower with Bagna Cauda

Cauliflower with Bagna Cauda

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This recipe was featured in the LA Times and is from the Master Class Series with Nancy Silverton of Mozza

  • Bagna Cauda:
  • 10 10 10 anchovy fillets, cleaned (and rinsed if salt-packed) and finely chopped
  • 5 5 5 garlic cloves, finely minced
  • 1/4 1/4 1/4 cup (1/2 stick) butter
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 1 1 1 pinch lemon zest strips
  • Cauliflower with bagna cauda
  • Kosher salt for salting the water and seasoning the cauliflower)
  • 1 1 1 head cauliflower
  • Freshly cracked black pepper
  • 2 2 to tablespoons extra-virgin olive oil, or enough to coat the pan
  • Warm bagna cauda (from recipe above)
  • Chopped Italian parsley, for garnish
  • 1 1 1 lemon for zesting
  • 2 2. to 2 to 4 to to pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste.
  • 4 4. to Spoon some of the warm bagna cauda over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester, zest strands of lemon over the cauliflower.
4.3/5 (4 Votes)

Cioppino

Cioppino

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From LA Times

  • 3 tablespoons olive oil
  • 1 3/4 cups chopped onion (about 1 onion)
  • 1 cup chopped green bell pepper (about 1 pepper)
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons fennel seed, crushed
  • 8 to 10 cloves garlic, chopped (about 3 tablespoons), divided
  • 3 tablespoons tomato paste
  • 1 (750-milliliter) bottle fruity red wine
  • 2 (28-ounce) cans crushed tomatoes
  • 2 teaspoons salt, plus more for seasoning
  • 1 bay leaf
  • 3/4 teaspoon crumbled dried oregano
  • 1 teaspoon freshly ground black pepper
  • 2 pounds firm, meaty fish such as shark, yellowtail, monkfish or sea bass, diced into large chunks
  • 1 pound delicate, flaky fish, such as rock cod or snapper, diced into large chunks
  • 3/4 pound shrimp, in shell
  • 1 (1 1/4- to 1 1/2-pound) Dungeness crab, cooked, cleaned and cracked
  • 1 pound small clams and/or mussels
  • 1/2 cup chopped parsley
4/5 (3 Votes)

Sichuan Flavor Base

Sichuan Flavor Base

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This recipe was featured in LA Times and is from Sang Yoon

  • 1/2 cup plus 2 tablespoons (6 1/4 ounces) chili bean sauce (doubanjiang)
  • 2 tablespoons (1 1/4 ounces) hoisin sauce
  • 1 1/2 tablespoons (1/3 ounce) ground red Sichuan peppercorns
  • 1/4 cup plus 2 tablespoons (3/8 ounce, or around 22 chiles) dried red chiles
  • 1/2 cup (4 ounces) shaoxing wine
  • 2 tablespoons (1 ounce) Chinese sweet soy sauce
  • 3 tablespoons (1 1/2 ounces) Chinkiang black vinegar
  • 1/4 cup plus 3 tablespoons (3 1/2 ounces) chile oil
  • 2 1/2 tablespoons (1 1/4 ounces) prickly ash oil
  • Peanut oil, as needed
  • 2 tablespoons (1 ounce) finely minced ginger
  • 1/2 cup (3 ounces) finely minced garlic
  • 1 1/3 cups (10 1/2 ounces) chicken broth
  • Cornstarch slurry (2 tablespoons each cornstarch and water combined)
  • 3 1/2 tablespoons (1 1/4 ounces) fermented black beans
  • 1/2 teaspoon ground white pepper, or to taste
  • 1 1/2 tablespoons (5/8 ounce) sugar, or to taste
4.3/5 (6 Votes)

Hotel Del Coronado Red Velvet Cupcakes

Hotel Del Coronado Red Velvet Cupcakes

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This recipe was featured in the LA Times and is from the Hotel Del Coronado in Del Mar

  • Cream cheese icing:
  • 3/4 cup butter (1 1/2 sticks), softened
  • 1 pound cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon oil extract
  • Red velvet cupcakes:
  • 2 3/4 cups plus 1 tablespoon (12 ounces) flour
  • 2 cups (14 ounces) sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup plus 1 tablespoon (1 1/2 ounces) cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 3/4 teaspoon red food coloring, or as needed to achieve desired color
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coffee extract or strong coffee
  • Simple syrup (3/4 cup sugar dissolved in 1 1/2 cups water), optional
  • Prepared cream cheese icing
4.6/5 (15 Votes)

Bread Pudding

Bread Pudding

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Basic bread pudding recipe

  • 1/2 loaf of French, Challah, or Hawaiian
  • 1 cup milk, whole
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 orange zest
  • 1 tbsp vanilla extract
  • 1/2 cup raisins
  • 1/2 cup brandy
  • 1/4 cup chopped pecans
0/5 (0 Votes)

Homemade Pop Tarts

Homemade Pop Tarts

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From LA Times. You can fill them with anything you like - strawberry jam, Nutella, etc

  • Pie dough:
  • 3/4 cup plus 2 tablepsoons (1 3/4 sticks) butter
  • 1/2 cup cold water
  • 13/4 cups (7.4 ounces) flour
  • 1/2 cup (2.25 ounces) whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 egg yolk
  • 1/2 teaspoon cider vinegar
  • Pop tart assembly:
  • 1 recipe pie dough
  • 1 About 1 cup filling (frangipane, Nutella, strawberry or any fruit preserves, or filling of your choice)
  • 1 egg, beaten
4.5/5 (31 Votes)

Blackberry Pie

Blackberry Pie

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From LA Times. For 1 9-inch pie

  • Crust:
  • 21/2 cups (10.6 ounces) flour
  • 1/2 teaspoon kosher salt
  • 1 cup cold vegetable shortening, cut into large cubes
  • Ice water
  • Filling and assembly:
  • 1/4 teaspoon kosher salt
  • 1 cup sugar, plus extra for dusting the top of the pie
  • 5 tablespoons flour, plus extra for rolling out the dough
  • 1 pound blackberries
  • 2 tablespoons lemon juice
  • Prepared crust
  • Water for brushing the dough to seal the crust
4.7/5 (20 Votes)

Seafood in Coconut Milk

Seafood in Coconut Milk

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1. Clean shrimp thoroughly

  • 18 to 24 medium shrimp, shelled and deveined
  • 1/4 to 1 pound scallops
  • 3/4 to 1 pound red snapper, true cod or orange roughy fillets
  • 1 lemon
  • 2 (14-ounce) cans coconut milk
  • 1/2 small yellow onion, thinly sliced
  • 1 teaspoon curry powder
  • Few drops hot pepper sauce
  • Freshly ground pepper
  • 6 cups cooked basmati rice
0/5 (0 Votes)

Eggplant Curry with Cilantro Yogurt Sauce

Eggplant Curry with Cilantro Yogurt Sauce

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This recipe is for eggplant masala from Spring restaurant in Wicker Park

  • Cilantro Yogurt Sauce:
  • 3/4 cup Whole-milk plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • Eggplant Curry:
  • 2 medium eggplants (1.5 lbs), cut
  • cut crosswise into 1/2 inch thick
  • slices
  • 3 tablespoon vegetable oil, divided
  • 1 medium onion , chopped
  • 1 large carrot, chopped
  • 5 medium plum tomatoes, chopped
  • 2 tablespoons curry powder, divided
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • pinch of saffron
  • 1/2 cup dry white wine
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

Curried Cauliflower Salad

Curried Cauliflower Salad

By

From LA Times and adapted from M Cafe de Chaya

  • Curried cashews:
  • 2 cups (1/2 pound) cashews
  • 1 tablespoon maple syrup, preferably grade B
  • 3/4 teaspoon curry powder
  • Pinch salt
  • Curried cauliflower:
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 3/4 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Pinch dry mustard
  • 2 tablespoons (1/2 ounce) peeled and julienned fresh ginger
  • 3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
  • Curried cauliflower salad:
  • 3 tablespoons agave syrup or honey
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 8 cups (1 3/4 pounds) Curried cauliflower
  • 1 cup (4 ounces) fresh or previously frozen peas
  • 1/2 cup (2 1/2 ounces) diced red bell pepper
  • 1/4 cup (1 ounce) diced dried apricot
  • 1/2 cup (2 ounces) curried cashews
  • 1/2 cup (1/4 bunch) chopped fresh cilantro
  • 3/4 teaspoon salt, or to taste
4.6/5 (7 Votes)