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Recipes
Creamed Spinach
By FoodPornDirector
From LA Times and adapted from Lawry's The Prime Rib in Beverly Hills
- Spinach base:
- 1/2 pound smoked bacon, finely chopped
- 1 bunch (about 10 small) green onions, finely chopped
- 1 onion, finely chopped
- 1 tablespoon chopped garlic
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 tablespoons butter
- Creamed spinach:
- Spinach base
- 1/4 cup plus 2 tablespoons flour
- 1 1/2 cups milk
- 3/4 cup half and half
- 2 pounds spinach, cleaned and chopped
Soba-tsuyu (dipping sauce for cold soba noodles)
By FoodPornDirector
From LA Times. Note: Adapted from Akila Inouye
- Hongaeshi (dipping sauce base):
- 1/3 cup sugar
- 1/4 cup plus a scant 3 tablespoons mirin
- 2 cups plus a scant 2 tablespoons soy sauce
- Soba-tsuyu:
- 2 1/2 cups water
- 4 loosely packed cups (35 grams) dried bonito flakes
- 3/4 cup hongaeshi dipping sauce base
- Dash of mirin (optional)
- Dash of sake (optional)
Italian sausage and kale gratin
By FoodPornDirector
from LA times
- 3 tablespoons olive oil
- 1 pound fresh mild Italian sausage, casings removed and crumbled
- 1/3 cup dry white wine
- 2 bunches (about 1 pound) kale, stemmed and torn into large pieces
- 1/2 cup (1 stick) butter
- 1/3 cup flour
- 2 cups milk
- 8 ounces fresh goat cheese
- 1 cup freshly grated Parmigiano-Reggiano
- 1 cup fresh bread crumbs
- 3 tablespoons melted butter
- 1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)
Ultimate Wedding Cookie
By FoodPornDirector
From LA Times. One of the winners in the annual cookie recipe contest, submitted by Bonnie Zanardi who adapted the...
- 1 cup (2 sticks) butter, softened
- 2 cups powdered sugar, divided
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/8 teaspoon salt
- 2 cups finely chopped macadamia nuts
Tokyo style beef sukiyaki
By FoodPornDirector
From LA Times. Note: Broiled tofu and itokonnyaku noodles are available at Japanese markets
- 1 tablespoon ( 1/2 ounce) beef fat or suet
- 3 tablespoons sugar
- 1/2 cup soy sauce
- 2 cups sake
- 1 onion, thinly sliced
- 1/2 pound nappa cabbage or bok choy, sliced crosswise at an angle into 2-inch pieces
- 1 package firm tofu or yakitofu (broiled tofu), cut into 12 pieces
- 4 ounces (about 8) shiitake mushrooms, stemmed (and halved at an angle, if desired)
- 1 bunch green onions, cut on the bias into 2-inch pieces
- 1 (7-ounce) package itokonnyaku, rinsed, strained and cut in half
- 1 1/2 pounds boneless rib-eye, sliced 1/8 -inch thick
- 2 cups stemmed shungiku (chrysanthemum leaves) or watercress, stemmed
Peach and Buttermilk bread pudding
By FoodPornDirector
1. Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips l...
- 2 cups buttermilk
- 2 cups heavy cream
- 2 cups milk
- 1 cup golden raisins
- 3/4 teaspoon freshly grated nutmeg
- 1 1/2 cups granulated sugar, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 1/2 pounds ripe but firm peaches (about 8), peeled, pitted and sliced one-eighth-inch thick
- 1 teaspoon butter
- 6 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/4 cup turbinado or demerara sugar
- Heavy whipping cream for drizzling, optional
Portuguese sweet bread
By FoodPornDirector
This recipe is from the Kona Historical Society website
- 2 cups Warm Water
- 4 pkg. Dry Yeast
- 2 cups Sugar
- 2 sticks Melted Butter
- 4 Eggs
- 8-10 cups Bread Flour
Apple Streusel Muffins
By FoodPornDirector
One recipe makes 6 medium size muffins
- Topping:
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp butter
- 1/2 cup walnuts
- Batter:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2/3 cup brown sugar
- 1/3 cup oil
- 1 egg
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2/3 cup grated apple
- 1/2 tsp salt
Fresh Fruit Gratin
By FoodPornDirector
From LA Times
- 8 amaretti cookies, finely crumbled
- 4 generous cups diced fresh fruit, cut into bite-size pieces (small berries can be left whole)
- 1 (8-ounce) container mascarpone cheese, at room temperature
- 2 tablespoons honey
- 1 teaspoon amaretto or citrus liqueur
- 2 teaspoons cornstarch
Jeremy's artichoke-potato au gratin
By FoodPornDirector
From LA Times and adapted from Jeremy's On the Hill in Julian, CA
- 2 cups grated Parmesan cheese
- 3 cups grated Gruyere cheese
- 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
- Salt, pepper
- 2 cloves garlic, minced
- 6 cups drained marinated artichoke hearts
- 1 quart heavy cream, divided