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Recipes
Creamy Parsley and Pistachio Fettucine
By jjadin
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain
- Salt
- 1 pound fettuccine pasta
- 3/4 cup heavy cream
- Grated peel and juice of 1 lemon
- 1 cup packed flat-leaf parsley leaves
- 1/3 cup grated Parmigiano-Reggiano cheese (a generous handful)
- 1/4 cup shelled natural pistachio nuts, lightly toasted
- 1 large clove garlic, grated or finely chopped
- 3 tablespoons extra-virgin olive oil (EVOO)
- Pepper
Rolled Pancake Cartwheels
By jjadin
In a blender container, combine the half and half, eggs, flour, liqueur, zest, sugar, and salt; cover and blend jus...
- 2/3 cup half and half or milk
- 4 large eggs
- 1/4 cup unbleached all-purpose flour
- 4 tsp. orange liqueur or orange juice concentrate
- 1 tbs. sugar
- dash of salt
- unsalted butter as needed
- confectioners' sugar
Vegan Fluffy Buttercream Frosting
By jjadin
Beat the shortening and margarine together until well combined and fluffy
- 1/2 cup nonhydrogenated shortening
- 1/2 cup nonhydrogenated margarine
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
Tomato and Goat Cheese Muffins
By jjadin
Preheat an oven to 400°F
- 6 Tbs. (3/4 stick) unsalted butter
- 4 small green onions, including 1 inch of the
- ten der green portion, finely chopped
- 2 1/2 Tbs. minced fresh basil
- 1 1/2 cups all-purpose flour
- 1 cup garbanzo flour
- 3 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups milk
- 2 eggs
- 3 oz. fresh white goat cheese, divided into 10
- equal portions
- 2 plum tomatoes, halved lengthwise, then each
- half cut into 3 chunks
Glazed Strawberry Pie
By jjadin
Make dough: Remove the dough from the refrigerator
- 1 Basic Flaky Pie Crust for a 9-inch pie
- 1 tablespoon egg white, lightly beaten
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup liquid cran/raspberry concentrate, thawed, undiluted
- 3/4 cup water
Wild Rice Salad
By jjadin
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot
- For vinaigrette:
- 1 pound wild rice
- 1/4 cup fresh orange juice
- 3 tablespoons chopped shallot
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 1/2 cup extra-virgin olive oil
- 1 cup long-grain white rice
- 1 1/2 cups water
- 2 cups hickory nuts or chopped pecans, toasted
- 1 1/4 cups chopped fresh flat-leaf parsley
- 3/4 cup dried apricots, thinly sliced
- 3/4 cup dried cranberries
Red and Green Winter Soup
By jjadin
In a medium soup pot heat olive oil over medium to medium-high heat
- 1/4 cup extra virgin olive oil
- 2 large baking potatoes, peeled and sliced
- 2 cloves of garlic, minced
- 2 onions, quartered lengthwise and thinly sliced
- 2-3 sprigs fresh rosemary, leaves finely chopped
- 1 bay leaf
- Salt and pepper
- 4 cups chicken or vegetable broth
- 1 bunch kale, stemmed and coarsely chopped
- 1 can crushed tomatoes or fire-roasted tomatoes (28 ounces)
- 3 large roasted red peppers
- Parmesan or Asiago cheese, shredded
Ricotta Souffle Pancakes with Raspberries
By jjadin
In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form
- 4 large eggs, separated
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, plus a little extra, unmelted, for greasing
- 2 teaspoons grated lemon rind
- 1/8 teaspoon salt
- raspberry sauce (pureed raspberries and a little sugar)
- 1/2 cup fresh raspberries, for topping
- 1/2 cup creme fraiche (optional) or 1/2 cup sour cream (optional)
Thai Tea Ice Cream
By jjadin
Put the milk, cream, sugar, salt, cinnamon, tea leaves, and anise into a small saucepan with a lid
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- pinch of kosher salt
- 1 cup red tea leaves. such as Rooibos
- 2 tbsp black tea leaves, such as Assam
- 1 cinnamon stick
- 1/2 tsp anise seeds
- 1 tsp vanilla extract
Horseradish Mashed Potatoes
By jjadin
Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender...
- 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
- 1 3/4 cups half-and-half
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup drained bottled horseradish
- Special equipment: a potato ricer or a food mill fitted with medium disk