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Imperial's Sticky Toffee Gingerbread

Imperial's Sticky Toffee Gingerbread

By

This recipe was featured in LA Times and is from Imperial restaurant in Portland, OR

  • Toffee sauce
  • 5 ounces (1 1/4 sticks) butter
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons honey
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • Ginger cake
  • 1 cup porter beer
  • 1 cup molasses
  • 1 1/2 teaspoons baking soda
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup apple butter
  • 6 ounces (1 1/2 sticks) melted butter
  • 2 tablespoons grated fresh ginger
  • 2 cups (9.5 ounces) flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 2/3 cup prepared toffee sauce, plus more for serving
  • Freshly whipped cream, for serving
4.5/5 (48 Votes)

Heirloom Bakery Coffee Cake

Heirloom Bakery Coffee Cake

By

From LA Times and adapted from Heirloom Bakery & Cafe in South Pasadena

  • Topping:
  • 1/2 cup light brown sugar
  • 1 tablespoon cocoa
  • 1 teaspoon cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • Cake and assembly:
  • 1/2 cup (1 stick) butter
  • 1 cup plus 1 1/2 tablespoons sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (6.4 ounces) flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Prepared topping
4.4/5 (27 Votes)

Mascarpone Stuffed French Toast with Orange Compote

Mascarpone Stuffed French Toast with Orange Compote

By

From LA Times and adapted from Arizona Biltmore in Phoenix

  • Orange compote
  • 3 (10.5 ounce) cans mandarin oranges packed in juice
  • 2 3/4 cups orange juice, divided, more as needed
  • 1 tablespoon grated fresh ginger
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • French toast and assembly
  • 2 About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
  • 1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
  • 6 eggs, beaten
  • 1/4 cup plus 2 tablespoons milk
  • 1/2 teaspoon cinnamon
  • 1/2 cup plus 1 tablespoon sugar
  • Canola oil for frying
  • Orange compote, warmed
4.5/5 (18 Votes)

Pecan Brittle

Pecan Brittle

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1. Set near the stove a baking sheet lined with parchment paper that's been greased with butter for the finished br...

  • 1 cup sugar
  • 1/4 teaspoon sea salt
  • 1 1/2 cups whole pecans
4/5 (1 Votes)

Spicy Calabrese Pork Ragu

Spicy Calabrese Pork Ragu

By

This is a great thick meaty sauce that pairs well with pasta such as penne or rigatoni

  • 1 med onion, quartered
  • 1 carrot, peeled and cut into 1" pieces
  • 1 celery stalk, cut into 1" pieces
  • 4 garlic cloves
  • 2 tsp fresh oregano leaves
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup coarsely chopped flat leaf parsley
  • 1 28-oz can peeled tomatoes
  • 1/4 cup olive oil
  • 1 lb hot or sweet Italian sausage, casing removed
  • 1 lb ground pork
  • 1 tbsp tomato paste
  • Kosher salt
  • ground pepper
  • 1 lb Rigatoni, penne or other pasta
0/5 (0 Votes)

Cinnamon walnut monkey bread

Cinnamon walnut monkey bread

By

Use @180156 recipe as starter

  • 1 cup (2 sticks) butter
  • 3/4 cup dark brown sugar
  • 1 cup toasted walnuts, coarsely chopped
  • 3/4 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 recipe @180156
5/5 (1 Votes)

Whole Wheat Spaghetti with Green Garlic and Fried Egg

Whole Wheat Spaghetti with Green Garlic and Fried Egg

By

From LA TImes. Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarket...

  • 1/2 pound whole wheat spaghetti
  • 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
  • 6 tablespoons olive oil, divided
  • 4 eggs, at room temperature
  • Coarsely grated black pepper
  • Sea salt
4.6/5 (7 Votes)

Bacon and Bourbon Pie Crust

Bacon and Bourbon Pie Crust

By

Ideal for a different type of crust for pumpkin pie or any other savory pie

  • 1 1/2 cups (6.4 oz) flour
  • 1/2 tsp salt
  • 2 tsp sugar
  • 3 tbs bacon grease
  • 5 tbs cold butter cut into 1/2 inch cubes
  • 2 tbs cold bourbon
  • 2 tbs ice water
5/5 (1 Votes)

Barbecue pork filling (Char siu haam)

Barbecue pork filling (Char siu haam)

By

From LA Times. You can refer to my recipe for bao dough

  • 1 tablespoon sugar
  • 1 pinch salt
  • 1 pinch ground white pepper
  • 1 tablespoon light (regular) soy sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon water
  • 2 teaspoons canola or peanut oil
  • 2 scallions, chopped, white and green parts
  • 1/2 pound char siu, homemade or store-bought, diced into 1/4 - to 1/2 -inch pieces
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
4.6/5 (14 Votes)

Paradise Bars

Paradise Bars

By

from LA Times and adapted from Bread and Cie in San Diego

  • Crust:
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup packed light brown sugar
  • 1 1/2 cups (6.4 ounces) flour
  • Filling and assembly:
  • 2 cups light brown sugar
  • 2 1/4 teaspoons vanilla extract
  • 4 eggs
  • 1/3 cup (1.4 ounces) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups unsweetened coconut flakes
  • 2 cups pecan pieces
4.5/5 (15 Votes)