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Recipes
Cauliflower and potato gratin
By FoodPornDirector
From LA Times
- 1 (1 1/4 -pound) head of cauliflower
- 1/2 pound small boiling potatoes
- Salt
- 1 tablespoon vinegar
- 1/4 cup butter
- 1 leek, white part only, finely chopped (about 1/2 cup)
- 1/4 cup flour
- 1 1/2 cups milk
- 2 tablespoons crème fraiche or sour cream
- 3/4 cup grated Gruyère cheese, divided (about 1 1/2 ounces)
- Freshly grated nutmeg
- 1/4 cup fresh bread crumbs
Hazelnut Brown Butter Torte
By FoodPornDirector
This recipe was featured in LA Times and is from Karen Hatfield of Hatfield's
- 1 cup (2 sticks) butter
- 2 cups plus 2 tablespoons (11.5 ounces) powdered sugar
- 1 cup (3.6 ounces) almond flour
- 2/3 cup (2.9 ounces) cake flour
- 3/4 teaspoon salt
- 1 cup egg whites, from about 7 eggs
- 1/2 tablespoon hazelnut oil
- 1/4 cup chopped bittersweet chocolate
- 1/4 cup chopped roasted hazelnuts
- 2 to 3 tablespoons granulated sugar, for sprinkling
Soba Noodles
By FoodPornDirector
From LA Times. Note: Adapted from a recipe by Akila Inouye
- 5.6 ounces (160 grams) stone-milled buckwheat flour for soba
- 1.4 ounces (40 grams) all-purpose flour
- 2.8 ounces (80 grams) cold water
- Cornstarch for dusting
Cream Cheese Frosting
By FoodPornDirector
1. Beat butter and sugar on medium speed until fluffy
- 2 sticks unsalted butter
- 4 cups Sugar
- 16 oz cream cheese
- 1 1/2 teaspoons vanilla extract
Ginger-Pear Jam
By FoodPornDirector
1. Grate pears using largest holes
- 4 lb ripe but firm pears such as Bosc
- 4 Cup Sugar
- 1/4 Cup fresh lemon juice
- 2 Teaspoon grated fresh ginger
- 1 Tablespoon pectin
Caesar Dressing
By FoodPornDirector
From LA Times and adapted from Michael Mina's American Fish in Las Vegas
- 2 egg yolks
- Juice from 1 lemon
- 1 cup olive oil
- 1 cup canola oil
- 1 tablespoon chopped capers
- 1 teaspoon Worcestershire sauce
- 1 clove garlic
- 3 salted anchovy fillets, rinsed
- 1/2 cup grated Parmesan cheese
- Salt and pepper
Limoncello Tiramisu
By FoodPornDirector
This recipe was featured in LA Times and is from Il Barone Ristorante in Newport Beach
- 3 large eggs (separated)
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 2 cups whipping cream
- 1 pound mascarpone cheese
- 1 cup limoncello
- 2 cups milk
- 5 dozen ladyfinger cookies
- 2 to 3 tablespoons cocoa powder
- 1 About 1 cup shaved white chocolate
Sweet potato pie with pecan streusel
By FoodPornDirector
1. Heat the oven to 375 degrees
- 1 1/2 cups (3 sticks) butter, room temperature, divided
- 1 cup light brown sugar, divided
- 1 cup cooked, riced sweet potatoes (1 to 2 potatoes; baked are best)
- 3 eggs, separated
- 3/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup bourbon
- 1 (9-inch) pie crust, partially baked
- 1/4 cup flour
- 1/4 cup chopped pecan
Key Lime Pie
By FoodPornDirector
For crust: 1. Combine graham cracker crumbs, sugar, and melted butter
- 4 Teaspoon grated lime zest
- 1/2 Cup strained lime juice
- 4 Large egg yolks
- 1 14-0z can sweetened condensed milk
- 5 oz graham cracker crust
- 2 Tablespoon Sugar
- 5 Tablespoon unsalted butter (melted)
Green garic soup with strnagolapretti
By FoodPornDirector
From LA Times. Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen
- Dumplings:
- 2 green garlic stalks, greens only
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt, divided
- 1 cup toasted coarse bread crumbs
- 1/2 cup grated Parmigiano Reggiano
- 2 tablespoons flour
- 1/4 cup ricotta
- 3 eggs
- Soup and assembly:
- 3 tablespoons olive oil
- 1 (2-ounce) piece of prosciutto, or pancetta
- 1 small leek, halved lengthwise, washed and thinly sliced crosswise
- 1 teaspoon chile flakes
- 2 tablespoons fresh marjoram leaves
- 2 bunches green garlic (about 8 small stalks), halved lengthwise, washed and thinly sliced crosswise
- 1 teaspoon kosher salt
- 2 quarts vegetable or chicken broth
- Prepared dumplings
- Grated Parmigiano Reggiano for garnish