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Recipes
La Grande Orange Cafe White Sangria
By FoodPornDirector
This recipe was featured in the LA Times and is from La Grande Orange Cafe in Pasadena
- 2 2 bottles 2 (750-ml) bottles dry white wine, preferably Pinot Grigio
- 1 1/3 1 1/3 1/3 cup orange juice
- 1/2 1/2 1/2 cup triple sec
- 1/4 1/4 1/4 cup brandy
- 1/2 1/2 1/2 cup sugar
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 oranges, sliced
- 1/2 1/2 1/2 lemon, sliced
- 1/2 1/2 1/2 apple, sliced
- Large bunch Large bunch grapes, stemmed
Preserved Lemon
By FoodPornDirector
Preserved lemon can be used with a variety of dishes or to salads and vinaigrettes
- 5 l whole lemons, washed and dried
- 2/3 Cup salt, divided
- 2 Tablespoon lemon juice
- 5 Whole cardamom pods
- 1 whole bay leaf
- 1-2 Whole dried red chiles
Vanilla bean ice cream
By FoodPornDirector
1. In a heavy, medium saucepan, mix cream, milk and vanilla bean and bring to a simmer over medium heat
- 2 vanilla beans, scraped
- 3 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 2 egg yolks
Panna Cotta
By FoodPornDirector
From LA Times
- 2 tablespoons water
- 1 tablespoon powdered gelatin
- Oil
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 5 tablespoons sugar
- 1 (2-inch) section vanilla bean, split in half lengthwise, or 1/2 teaspoon vanilla extract
Basic pizza dough
By FoodPornDirector
1. In a large mixing bowl, whisk together the water with the sugar and 2 teaspoons flour
- 1 3/4 cups lukewarm water
- 2 teaspoons sugar or honey
- 4 cups (19 ounces) bread flour, divided, plus more for kneading
- 1 package active-dry yeast
- 3 tablespoons olive oil
- 2 teaspoons salt
Tallegio mac n cheese
By FoodPornDirector
From LA Times and adapted from Chateau Marmont
- 1/2 cup (1 stick) butter
- 1 small onion, diced small
- 2 cloves garlic, smashed and peeled
- 1/2 cup flour
- Bay leaf
- 1 tablespoon whole black peppercorns
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole yellow mustard seeds
- 1/2 teaspoon freshly grated nutmeg, or to taste
- 6 cups milk
- 4 ounces American cheese, cut into small cubes or grated
- 8 ounces Tallegio cheese, cut into small cubes, divided
- Kosher salt
- 1 1/2 pounds pasta, cooked, preferably torchio shapes (orecchiette, elbows or another fun shape will also work)
Red Velvet Cake
By FoodPornDirector
1. Grease and flour 2 9-inch cake pans
- 2 1/4 cups All-Purpose flour
- 1 1/2 Teaspoon baking soda
- pinch Salt
- 1 Cup Buttermilk
- 1 Tablespoon white vinegar
- 1 Teaspoon vanilla extract
- 2 Large Eggs
- 2 Tablespoon cocoa powder, non Dutch
- 2 Tablespoon red food coloring
- 12 Tablespoon unsalted butter, softened
- 1 1/2 cups Sugar
Lemon gelato (water based)
By FoodPornDirector
From LA Times
- 1 cup lemon juice, from about 6 lemons
- 1 cup plus 2 tablespoons sugar
- 2 cups water
- 1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces
- 1 1/2 pounds ice
- 1 pound rock salt
Roasted Garlic Hummus
By FoodPornDirector
1. Preheat oven to 350 and cut tops of garlic bulbs to reveal tips of cloves
- 4-5 bulbs garlic
- 1 Tablespoon olive oil
- 1/4 Cup olive oil plus extra for drizzling
- 1 28 oz can chickpeas
- 1/2 Cup lemon juice
- 3 lbs tahini
Pumpkinseed stuffing with chorizo
By FoodPornDirector
This recipe was featured in the LA Times Thanksgiving edition and is from their Test Kitchen
- 10 cups cubed corn bread, cut into 1-inch pieces
- 1/4 cup pumpkin seed oil, divided
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 1/4 teaspoons salt, divided
- Freshly ground black pepper
- 1 1/2 cups shelled pumpkin seeds
- 4 poblano chiles
- 6 tablespoons ( 3/4 stick) butter, divided
- 2 tablespoons olive oil
- 3/4 pound Spanish chorizo, cut crosswise into 1/8 -inch slices
- 1 1/2 cups corn, from about 2 medium corn cobs
- 2 onions, cut into 1/2 -inch dice
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 3/4 teaspoon cumin
- 1/2 teaspoon Spanish smoked paprika
- 2 to 3 cups chicken broth