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Recipes
Spaghetti Bolognese
By FoodPornDirector
From LA Times and adapted from Cafe Pierre in Manhattan Beach, CA
- 1/4 cup (1/2 stick) butter
- 1/4 cup extra-virgin olive oil
- 2 pounds ground beef
- 1 carrot, finely diced
- 1/2 onion, finely diced
- 2 ribs celery, finely diced
- 3 large cloves garlic, chopped
- 5 About 5 tablespoons (3 ounces) tomato paste
- 1/4 cup plus 2 tablespoons dry white wine
- 1/4 cup veal stock or beef broth
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 pound spaghetti, cooked to dente
- Grated Parmigiano Reggiano, to taste
Mexican Mocha Pudding
By FoodPornDirector
1. Combine sugar, cocoa powder, espresso powder, cinnamon, chili powder, and salt in a bowl
- 1/2 Cup brown sugar
- 3 Tablespoon unsweetened cocoa powder
- 2.5 Tablespoon arrowroot powder
- 1 Tablespoon instant espresso powder
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon chili powder
- 1/4 Teaspoon Salt
- 1 Large Egg
- 2 Large egg yolks
- 2 cups milk
- 4 oz semisweet chocolate
- 1 Teaspoon vanilla extract
Miso Azuki Stew
By FoodPornDirector
1. Soak beans in 4 cups cold water for 5 hours or overnight
- 1 Cup dried azuki beans, rinsed and drained
- 2 bunches green onions, white and green chopped separately, divided
- 1/2 Cup dried shitake mushrooms, crumbled
- 3/4 lb small red potatoes, quartered (2 cups)
- 1.5-2 Tablespoon miso paste
Strawberry Crostata
By FoodPornDirector
1. Combine the flour, sugar, salt and lemon zest in a mixing bowl
- 1 1/4 cups flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 10 tablespoons butter
- 1 1/2 cups imported Italian mascarpone cheese
- 2 About 2 pints ripe strawberries, hulled and thinly sliced
- 1/4 cup red currant jelly
- 2 tablespoons Cointreau
Chocolate Pecan Brownie Fudge Cake
By FoodPornDirector
This recipe was featured in the LA Times
- 1/3 cup potato starch (aka potato flour)
- 1/2 cup finely ground blanched almonds
- 1 cup turbinado sugar (or granulated sugar)
- Pinch salt
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/2 ounces good-quality bittersweet chocolate, melted
- 1 cup chopped pecans
Frozen Chocolate Zabaglione
By FoodPornDirector
from LA Times
- 1 pint heavy cream
- 8 ounces semisweet or bittersweet chocolate, broken into small pieces
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup Port
Gnocchi
By FoodPornDirector
This recipe is from LA Times Master Class series from Tom Colicchio's Craft restaurant
- 9 Idaho or other baking potatoes, about 5 pounds
- Freshly ground white pepper
- 1 egg yolk
- 2 3/4 About 2 3/4 cups flour plus additional for dusting
- Kosher salt
- 3/4 cup butter, diced
- Freshly grated Parmigiano-Reggiano
Peanut Butter Mousse (vegan)
By FoodPornDirector
This recipe originally appeared in Vegetarian Times as a filling for the Devil's Chocolate Cake but can be served a...
- 4 oz smooth peanut butter
- 4 oz silken tofu
- 2.5 oz confectioner's sugar
- 1.5 Teaspoon vanilla extract
Dandan sesame sauce
By FoodPornDirector
This recipe was featured in LA Times and is from Sang Yoon
- Shallot-chile jam:
- 3 tablespoons oil
- 1 pound shallots, peeled and sliced into very thin rounds
- 1/4 cup sugar
- Powdered red chile, to taste
- Dan dan sesame base:
- 1 tablespoon peanut oil
- 2 tablespoons (3/4 ounce) minced garlic
- 1 teaspoon (1/4 ounce) minced ginger
- Heaping 1/4 cup (2 1/2 ounces) shallot-chile jam
- 1/4 cup plus 2 tablespoons (3 ounces) shaoxing wine
- Heaping 3/4 cup (4 1/4 ounces) toasted peanuts
- 1/2 cup plus 2 tablespoons (5 3/4 ounces) sesame paste
- 1 tablespoon plus scant 1 teaspoon (5/8 ounce) dark soy sauce
- 1 tablespoon (1/2 ounce) light soy sauce
- 2 cups chicken broth
- Ground white pepper
- Salt
Chilled corn soup
By FoodPornDirector
From LA Times and adapted from Thomas Keller of French Laundry
- 5 ears of corn
- 10 grams butter
- 1.5 grams kosher salt
- 1 gram sugar
- 1/2 cup (40 grams) heavy cream
- Salt