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Recipes
Strawberry dumplings
By FoodPornDirector
From LA Times
- 3 pounds strawberries
- 1/2 cup sugar plus 3 tablespoons sugar, divided
- 1 vanilla bean, seeded
- 4 teaspoons Amaretto
- 1 1/2 cups (6.4 ounces) flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces
- 3/4 cup cold buttermilk
- 1/3 cup sliced almonds
- Whipped cream or vanilla ice cream
Flaky Pie Crust
By FoodPornDirector
From LA Times. This makes enough dough for 1 single (9-inch) pie crust or 4 (double-crust) to 6 (single-crust) mini...
- 1 1/2 cups (6.4 ounces) flour
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons cold shortening
- 5 tablespoons cold butter, cut into 1/2-inch cubes
- 1 1/2 teaspoons cider vinegar
- 3 to 4 tablespoons ice water, more if needed
- Prepared egg wash (1 egg beaten with 1 tablespoon water)
Currant Scones
By FoodPornDirector
1. Combine dry ingredients 2
- 1 3/4 Cup Flour
- 1/3 Cup Sugar
- 1/2 tsp Salt
- 3 tsp baking powder
- 6 Tablespoon chilled butter
- 1/3 Cup Currant
- 1/2 Cup Cream
- 1 Large Egg
Grilled Brined Halibut with tomato salad
By FoodPornDirector
From LA times and adapted from Michael Cimarusti of Providence Restaurant in LA
- Brined Halibut:
- 50 grams salt (scant 1/4 cup)
- 600 grams water (generous 2 1/4 cups)
- 400 grams ice cubes (scant 4 cups)
- 3 pounds center-cut skinless halibut fillet
- 1/4 cup mayonnaise
- Tomato salad:
- 1 tablespoon Dijon mustard
- 6 tablespoons Sherry vinegar
- 1 pinch sugar
- Salt and pepper to taste
- 1 small clove garlic, green germ removed, finely minced
- 1 1/4 cups extra virgin olive oil
- 1 pound haricots vert (French green beans), stem ends trimmed
- 1 pound various varieties of tomatoes (try for a mix of types, sizes and colors)
- Maldon salt, or other coarse sea salt
- 1 shallot, finely minced
- 15 large green basil leaves, cut in 1/4-inch ribbons
- 15 large opal basil leaves, cut in 1/4-inch ribbons (or substitute more green basil leaves)
- 1/2 bunch flat-leaf parsley, roughly chopped
- 25 tarragon leaves, snipped with scissors
Sockeye salmon with green garlic and favas
By FoodPornDirector
From LA Times. Note: Sockeye salmon is available from fish markets and select well-stocked markets
- Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.
- 2 pounds whole fava beans
- 4 (5-ounce) skin-on fillets sockeye salmon
- Salt and pepper
- 1/2 cup olive oil
- 2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
- Zest and juice from 1 lemon
Cranberry Frozen yogurt
By FoodPornDirector
From LA Times. Note: Plain yogurts vary by brand; look for one that has more tang to it
- Cranberry sauce:
- 1 cup sugar
- 1 cup water
- 1 (12-ounce) package fresh cranberries
- Cranberry frozen yogurt and assembly:
- 1 3/4 cups plain whole milk yogurt
- 3/4 cup (3 ounces) powdered sugar, sifted
- 1/2 cup heavy cream
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/2 cup leftover fresh cranberry sauce, chilled, plus additional for serving if desired
Roasted Pepper and Chile Focaccia
By FoodPornDirector
This recipe was featured in LA Times and is from the MasterClass Series by Nancy Silverton of Mozza
- 6 Fresno chiles (red jalapeños), stemmed, seeded and sliced into 1/8-inch lengthwise strips
- 1/4 cup olive oil, divided, plus more for brushing
- Kosher salt
- 15 sweet baby bell peppers, stemmed, halved lengthwise and seeded
- 1 risen focaccia dough
- 2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes
- 10 small cherry tomatoes, such as Sweet 100s
- 1 tablespoon fresh thyme leaves
- Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt
Basic Focaccia Dough
By FoodPornDirector
This recipe was featured in the LA Times and is from the Master Class Series by Nancy Silverton of Mozza
- Focaccia sponge:
- Scant 1/8 packed teaspoon cake yeast or 1/16 teaspoon active dry yeast
- Scant 1/2 cup (3.71 ounces) water
- 1/2 cup plus 3 tablespoons (3.04 ounces) bread flour
- Focaccia dough:
- 1 1/4 cups plus 2 tablespoons (11.04 ounces) water
- 1/2 cup plus scant 1 tablespoon (.39 ounce) olive oil, divided
- Focaccia sponge
- 2 packed tablespoons plus 1/4 packed teaspoon (.39 ounce) fresh cake yeast or 1 3/4 teaspoons (.195 ounce) active dry yeast
- 2 tablespoons plus 3/4 teaspoon (.56 ounce) rye flour
- 3 1/3 to 3 2/3 cups (15 to 16.45 ounces) bread flour, more if needed
- 1 tablespoon (.39 ounce) kosher salt
Strawberry Pie
By FoodPornDirector
From LA Times. This recipe calls for 1 flaky pie crust which you can also find in my recipe collection
- 1/2 cup sugar
- 1 cup water, divided
- 1/2 cup orange juice, from about 1 large orange
- 1/2 cup rum
- 1 sprig mint
- 3 tablespoons cornstarch
- 8 cups strawberries, about 2 1/2 pounds, hulled
- 1 baked 9-inch single pie crust
Pilgrim's Pie
By FoodPornDirector
From LA times. Note: Be sure to use holiday leftovers that weren't heavily seasoned or flavored, as those could be...
- 1/4 cup ( 1/2 stick) butter
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup flour
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups milk
- 1 3/4 cups (1 14-ounce can) reduced sodium chicken broth
- 4 cups combined diced leftover turkey and vegetables, at room temperature
- 2 cups leftover stuffing, more as needed, at room temperature
- 2 cups leftover mashed potatoes, more as needed, at room temperature
- Leftover cranberry sauce, served on the side
- Salt and pepper to taste