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Recipes
Cornmeal Pancakes
By FoodPornDirector
From LA Times and adapted from "Joy of Cooking" by irma Rombauer
- 1 cup white or yellow cornmeal
- 1 teaspoon salt
- 2 tablespoons butter
- 1 to 2 tablespoons honey, sugar or syrup
- 1 cup boiling water
- 1/2 cup milk
- 1 egg
- 1/2 cup flour
- 2 teaspoons baking powder
Black Bean Hummus
By FoodPornDirector
From LA Times and adapted from Mediterraneo in Hermosa Beach
- 1 (15 ounce) can garbanzo beans, drained
- 2 (15 ounce) cans black beans, drained
- 2 tablespoons extra-virgin olive oil, more to taste
- 1/4 cup chopped garlic, more to taste
- 3 tablespoons tahini paste
- 1 lemon, juiced, more to taste
- 1 1/2 cups water, more or less as needed
- 1 1/2 teaspoons cayenne pepper, more or less to taste
- 2 1/2 teaspoons cumin, more to taste
- 2 1/4 teaspoons salt, more to taste
- 1 1/2 teaspoons pepper, more to taste
Butterscotch Pudding
By FoodPornDirector
1. Melt butter and brown sugar in medium saucepan and cool slightly 2
- 2 oz unsalted butter
- 2/3 Cup brown sugar (packed)
- 1 1/2 Cup Milk
- 1 Tablespoon Cream
- 2 Tablespoon corn starch
- 1/8 Teaspoon Salt
- 2 Large egg yolks
- 1 Teaspoon vanilla extract
Fig Tart
By FoodPornDirector
Tart Crust Directions: 1
- Sweet nut cookie tart crust:
- 1/2 cup pecans
- 3 tablespoons sugar, preferably superfine
- 6 tablespoons unsalted butter, cut into 1-inch cubes
- 3/4 cup bleached all-purpose flour
- 1/8 teaspoon salt
- 1 egg yolk
- 4 teaspoons heavy cream
- Mascarpone cream and tart assembly:
- 3 egg yolks
- 4 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon sweet Marsala
- 2/3 cup mascarpone, preferably imported, at room temperature
- 1/2 teaspoon powdered gelatin
- 1/3 cup heavy cream
- 3/4 teaspoon vanilla extract
- 1 pre-baked sweet nut cookie tart crust
- 4 cups fresh black figs, about 20, cut lengthwise into 1/4 -inch slices
- 1 tablespoon good-quality balsamic vinegar
- 3/4 teaspoon cornstarch