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Recipes
Fudge Pecan Pie
By jjadin
Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves a...
- 1 cup light corn syrup
- 3/4 cup sugar
- 3 ounces unsweetened chocolate, chopped
- 3 tablespoons butter
- 3 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 9-inch unbaked pie crust
Buckwheat Pancakes with Chevre, Salmon, and Dill
By jjadin
In a bowl, whisk together the flours, sugar, baking powder, cardamom, baking soda, and salt
- 1 1/3 cups unbleached all purpose flour
- 2/3 cup buckwheat flour
- 1 tablespoon packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 4 tablespoons (1/2 stick) unsalted butter, melted, or canola oil, plus extra for greasing
- 2 tablespoons molasses
- 4 ounces chevre
- 4 ounces smoked salmon
- 2 tablespoons chopped fresh dill
Apple Pie Topping
By jjadin
Recommended on top of cinnamon ice cream with sauteed apples
- 1 1/4 cups all purpose flour
- 1/4 tsp kosher salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup cold water
Farmers' Market Quesedillas
By jjadin
Haven't made yet
- 5 Tbs. vegetable oil
- 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
- 1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
- Kosher salt and freshly ground black pepper
- 1 cup fresh corn kernels (from 2 medium ears)
- 1/8 tsp. chipotle chile powder
- 1 cup diced tomato (from 2 small tomatoes)
- 1/4 cup chopped fresh cilantro
- 1 Tbs. fresh lime juice
- Four 9-inch flour tortillas
- 2 cups grated sharp cheddar (8 oz.)
- Sour cream for serving (optional)
Butternut Squash Soup with Parmesan and Fried Sage Leaves
By jjadin
Melt 1 tablespoon butter in heavy large pot over medium heat
- 3 tablespoons butter
- 1 onion, coarsely chopped
- 1 tablespoon chopped fresh sage
- 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
- 5 cups canned low-salt chicken broth
- 1/3 cup freshly grated Parmesan cheese
- 24 fresh sage leaves
Sauteed Cinnamon Apples
By jjadin
In a 12 inch skillet over medium heat, melt the butter and add the apples
- 4 tbs unsalted butter at room temperature
- 4 large Granny Smith apples, peeled, cored, and thinly sliced
- 1/4 cup sugar
- 1 tsp ground cinnamon
Oatmeal Nut Pie
By jjadin
Preheat oven to 350 degrees
- 1 9 inch single pie crust, rolled out, fitted to a pie plate, and crimped
- 4 large eggs, well beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1/4 cup dark corn syrup
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Eggplant-Polenta Stacks with Tomato Sauce
By jjadin
Puree tomatoes in blender
- 1 14 1/2-ounce can chopped seeded peeled tomatoes with juices
- 2 tablespoons olive oil
- 4 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
- 1/4 cup (1/2 stick) butter
- Pinch of cayenne pepper
- 1/2 large eggplant, cut crosswise into four 1/2-inch-thick slices
- Coarse salt
- 1 large zucchini, cut diagonally into 1/4-inch-thick slices
- Additional olive oil
- 4 large fresh basil leaves
- 4 1/4-inch-thick slices mozzarella cheese
- 3 tablespoons chopped fresh basil
Herbed Corn and Couscous
By jjadin
In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the br...
- 1 cup fresh corn kernels (cut from 2 ears of corn) or thawed frozen
- 1 tablespoon unsalted butter
- 3/4 cup chicken broth
- 1/2 cup couscous
- 2 tablespoons minced fresh chives
Jicama Date Canapes
By jjadin
Peel jícama and cut enough into 1/4-inch dice to measure 1/2 cup
- 1 large jícama (about 1 1/4 pounds)
- 1 cup packed dried pitted dates (about 1/2 pound)
- 3 tablespoons fresh lime juice
- 2 tablespoons minced scallion
- 2 tablespoons chopped fresh mint leaves
- Garnish: small fresh mint leaves