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Recipes
Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
By jjadin
Shelley Wiseman
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- 2 teaspoons grainy mustard
- 2 teaspoons fresh lemon juice
- 1 cup French green lentils
- 4 cups water
- 2 medium leeks (white and pale green parts only)
- 1 tablespoon unsalted butter
- 1/2 to 1 tablespoon fresh lemon juice
- 4 (6-ounce) pieces skinless salmon fillet
- 2 tablespoons unsalted butter
Gnocchi with Gorgonzola Sauce
By jjadin
Pierce potatoes several times with fork
- 2 1/4 pounds russet potatoes
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup whipping cream
- 3 cups crumbled Gorgonzola cheese (about 13 ounces)
- Chopped fresh chives
- Grated Parmesan cheese (optional)
Low Fat Thousand Island Dressing
By jjadin
In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons add...
- 1/3 cup low-fat mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced red bell pepper
- 1 tablespoon minced onion
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon sweet pickle relish
- a pinch of cayenne
- 1/4 cup water
Mediterranean Feta Dip
By jjadin
In a food processor, combine feta, milk, walnuts, oregano, pepper, lemon juice and hot sauce until smooth and cream...
- 1 1/2 cups feta cheese crumbles, plain or with Mediterranean herbs
- 1/2 cup whole milk
- 1/2 cup toasted walnut pieces
- 3 to 4 sprigs fresh oregano leaves, stripped from stems
- 1 teaspoon coarse black pepper
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
- 1 roasted red pepper, chopped, for garnish
- 1/2 cup kalamata olives, chopped, for garnish
- Sliced seedless cucumbers, for dipping
- Crispy flat breads such as lavash, for dipping
Blackberry Sage Ice Cream
By jjadin
Put the berries, 1 cup of the sugar, and the lemon juice into a small saucepan
- 3 cups fresh or frozen blackberries
- 1 1/2 cups sugar, divided
- 1/4 cup freshly squeezed lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 10 fresh sage leaves
- 1 tsp vanilla extract
Cornmeal Pancakes with Blueberries
By jjadin
Preheat oven to 200°F. Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon bakin...
- 1 1/4 cups cornmeal
- 1/2 cup whole grain pastry flour
- 1/2 cup unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 3 tablespoons butter, melted
- 3 large eggs, separated
- 2 tablespoons honey
- 6 tablespoons (about) butter
- 2 cups (about) fresh blueberries, or frozen, unsweetened, thawed, drained
- Maple syrup
Edamame and Garlic
By jjadin
Cook garlic much slower than called for
- 1/3 cup extra-virgin olive oil
- 10 large cloves garlic, peeled and halved lengthwise
- Kosher salt
Arancini with Tomato Dipping Sauce
By jjadin
For arancini, heat stock in small saucepan over low
- Tomato dipping sauce:
- 4 cups (1L) vegetable stock
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 1-1/2 cups (375 mL) arborio rice
- 1 cup (250 mL) (250 mL) (250 mL) dry white wine
- Kosher salt + pepper
- 2 tbsp (30 mL) butter
- 1-1/2 cups (375 mL) grated parmigiano-reggiano cheese
- 18 mozzarella cubes, each about 1 inch (2.5 cm)
- 2 cups (500 mL) all-purpose flour
- 2 large eggs, lightly beaten
- 1-1/2 cups (375 mL) dried bread crumbs
- 1/4 tsp (1 mL) freshly grated nutmeg
- Canola oil for frying
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 mL) chopped thyme leaves
- 1 small carrot, peeled, grated
- 28-oz (796-mL) can whole tomatoes
- Kosher salt
Tomato, Garlic, and Potato Frittata
By jjadin
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bo...
- 6 whole large eggs
- 2 large egg whites
- 1/2 cup finely grated parmesan (2 ounces)
- 1/3 cup thinly sliced fresh basil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
- 2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Butternut Squash and Potato Gratin with Walnut Crust
By jjadin
Heat the oven to 350°F. Grease an 8x8-inch (2-qt
- 1 butternut squash (about 2 lb.), peeled
- 2 Idaho potatoes (about 1-1/4 lb. total), peeled
- Kosher salt and freshly ground black pepper
- 6 Tbs. grated Parmigiano-Reggiano
- 1 cup heavy cream
- 1/2 cup finely chopped walnuts
- 1/2 cup fresh breadcrumbs combined with 2 Tbs. melted butter