Jjadin's profile page
Recipes
Fried Egg and Red Onion Wrap
By jjadin
Haven't made yet
- 1 1/2 tbsp olive oil
- 3 red onions, thickly sliced
- 1 large red bell pepper, sliced
- 3 tbsp balsamic vinegar
- 4 eggs
- 4 pieces lavash or other unleavened bread
- 4 tbsp sour cream
- sweet chili sauce, to serve
Basic Flaky Pie Crust
By jjadin
Divide the butter into two parts, about two thirds to one third: For #1 2
- #1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
- 8 tablespoons unsalted butter, cold
- 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
- 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 2 1/2 to 3 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar Optional
- 1/8 teaspoon baking powder (if not using, double the salt)
- #2 Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
- 9 tablespoons unsalted butter, cold
- 1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour
- 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 3 1/2 to 4 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar Optional
- 1/8 teaspoon baking powder (if not using, double the salt)
- #3 Pastry for a two-crust 9-inch pie
- 14 tablespoons unsalted butter, cold
- 2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
- 1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 5 to 7 tablespoons ice water
- 1 tablespoon cider vinegar Optional
- 1/4 teaspoon baking powder (if not using, double the salt)
Butternut Squash, Parmesan, and Sage Pizzas
By jjadin
Make pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes
- a 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 teaspoon vegetable oil
- 1 1/2 cups low-fat (1%) milk
- 2 tablespoons all-purpose flour
- a pinch freshly grated nutmeg
- 4 teaspoons yellow cornmeal
- 2/3 cup freshly grated Parmesan (about 2 ounces)
- 1 tablespoon chopped fresh sage leaves
- 1 large garlic clove, minced
- freshly ground black pepper to taste
- Garnish: fresh sage sprigs
- For pizza dough
- 3/4 cup warm water (110°- 115°F.) plus additional tablespoon if necessary
- 1 1/4-ounce package (2 1/2 teaspoons) active dry yeast
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
Spicy Tomato Soup
By jjadin
Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender
- 2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
- 1 large onion, coarsely chopped (2 1/4 cups)
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped fresh jalapeño chile including seeds
- 2 teaspoons finely chopped peeled fresh ginger
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 2 1/4 cups reduced-sodium vegetable broth (18 fl oz)
- 1 tablespoon sugar, or to taste
- 2 teaspoons salt, or to taste
Red Wine Zabaglione
By jjadin
Haven't made yet
- 1 cup full-bodied red wine
- 100 g caster sugar
- 4 egg yolks
- lady fingers, to serve
Grilled Polenta with Sausages and Bell Peppers
By jjadin
To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring 3 cups water and the salt to a boil
- For the polenta:
- 1 1/2 tsp. salt
- 1 cup coarse-ground polenta
- 1 cup milk
- Unsalted butter for pan
- For the sausages:
- 1 Tbs. olive oil
- 1 lb. sweet Italian veggie sausages, cut into slices 1/2 inch thick
- 1 yellow onion, coarsely chopped
- 1 green bell pepper, seeded and coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1/4 cup vegetable broth
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 Tbs. finely chopped fresh flat-leaf parsley
Green Beans with Pecans, Lemon, and Parsley
By jjadin
Cook beans in large pot of boiling salted water until just tender, about 5 minutes
- 2 pounds green beans, trimmed, halved crosswise
- 5 tablespoons butter
- 3/4 cup chopped pecans
- 4 teaspoons minced lemon peel (yellow part only)
- 1/3 cup finely chopped fresh Italian parsley
Spring Pea Risotto with Mint Gremolata and Parmesan Crisps
By jjadin
GREMOLATA Combine all ingredients
- GREMOLATA
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 2 teaspoons lemon zest
- 2 teaspoons olive oil
- Salt and pepper
- PEA SOUP
- 1 rib celery
- 1 onion, roughly chopped
- 2 leeks, cleaned and roughly chopped
- 2 cups peas, fresh or frozen (if fresh, blanch till just tender)
- 4 cups vegetable stock
- 1 bouquet garni
- Salt and pepper
- RISOTTO
- 2 tablespoons butter
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, finely diced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 5 cups vegetable broth
- 1/2 cup grated parmesan
- Salt and pepper
Pumpkin Flip
By jjadin
Haven't made yet
- 1 1/2 ounces bourbon
- 1/2 ounce allspice liqueur
- 1/2 ounce simple syrup
- 2 tablespoons pumpkin puree
- 1/4 ounce lemon juice
- 1 egg white
- 2-3 dashes Angostura bitters
Bread and Tomato Soup (Pappa al Pomodoro)
By jjadin
Haven't made yet
- 1/4 cup EVOO
- 4 cloves garlic, minced
- 2 lb tomatoes, peeled, seeded, chopped
- 8 fresh basil leaves
- 4 cups light vegetable stock
- salt to taste
- 1/2 lb day old coarse country bread, cut into 1 inch slices and torn into pieces
- freshly ground black pepper