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Recipes
Bacon and Gruyere Muffins
By jjadin
Preheat oven to 400 F (200 C)
- 7 -8 slices veggie bacon
- 2 cups all-purpose flour (10 oz./315 g)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, melted (2 oz./60 g)
- 1 cup milk (8 fl. oz/250 ml)
- 2 tablespoons sour cream or 2 tablespoons plain yogurt
- 3/4 cup finely diced gruyere (3 oz./90 g) or 3/4 cup swiss cheese (3 oz./90 g)
Creamed Rice with Minted Citrus Compote
By jjadin
Very nice! Doesn't rewarm well
- 3/4 cup basmati rice
- 2 cups milk
- 4 cardamom pods, bruised
- 1/2 cinnamon stick
- 1 clove
- 3 tbsp honey
- 1 tsp vanilla extract
- MINTED CITRUS COMPOTE
- 2 pink grapefruit, segmented
- 2 oranges, segmented
- 3 tbsp orange juice
- 1 tsp grated lime zest
- 3 tbsp honey
- 8 mint leaves, finely chopped
Suran Pakoras
By jjadin
1. Peel the yam and cut into 5mm thick slices
- 900 g yam
- 1 tsp salt
- t tsp turmeric
- 1.5 tsp chili powder
- 1 tsp carum seeds
- 25 g gram flour (besan)
- 15 g ground rice
- oil for deep frying
Baked Eggs with Tomatoes, Herbs and Cream
By jjadin
Preheat an oven to 350°F
- 2 tsp. unsalted butter, plus more for ramekins
- 2 or 3 tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 4 eggs
- 4 tsp. heavy cream
- 4 tsp. grated Parmigiano-Reggiano cheese (optional)
Chocolate Coffee Cake
By jjadin
Preheat the oven to 350 F (180 C)
- 2/3 cup all-purpose flour (4 oz/125 g)
- 1/2 cup firmly packed light brown sugar (3 1/2 oz/105 g)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter (3 oz/90 g)
- 3/4 cup chocolate chips (4 1/2 oz/140 g)
- 1 1/2 cups all-purpose flour (7 1/2 oz/235 g)
- 1/2 cup cake flour (2 oz/60 g)
- 2/3 cup dutch process unsweetened cocoa powder (2 oz/60 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature (4 oz/125 g)
- 1 cup granulated sugar (8 oz/250 g)
- 3 large eggs
- 1 1/4 cups sour cream (10 oz/315 g)
- 1 1/2 teaspoons vanilla extract
Pasta with Garbanzo Beans
By jjadin
Heat 1 tablespoon oil in heavy large saucepan over medium heat
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3/4 cup chopped celery
- 3 garlic cloves, minced
- 1 bay leaf
- 3 1/4 cups (or more) canned low-salt chicken broth or vegetable broth
- 1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
- 3 tablespoons tomato paste
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup uncooked small elbow macaroni
- 3 tablespoons chopped fresh Italian parsley
- 4 tablespoons freshly grated Parmesan cheese
Brussels Sprouts with Shallots and Wild Mushrooms
By jjadin
Roast brussels sprouts: Put oven rack in upper third of oven and preheat oven to 450°F
- For brussels sprouts
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- For shallots
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- For mushrooms
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- Special equipment: a deep-fat thermometer
Polenta Muffins with Fresh Herbs
By jjadin
Preheat oven to 375 ° F/190 ° C
- 1 1/2 cup flour
- 1 1/2 cups all purpose flour
- 1 1/4 cups polenta
- 3/4 cup cake flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1/3 cup olive oil
- 3 eggs
- 1 1/3 cups buttermilk
- 1/4 cup chopped parsley
- 2 tablespoons chives
- 2 tablespoons basil
Tuscan Waffles
By jjadin
Haven't made yet
- 1 1/2 cups all-purpose flour
- 2/3 cup garbanzo or chestnut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 1/4 cup olive oil
- 1/2 cup pine nuts or chopped unsalted pistachios
- 1/4 cup chopped fresh basil, plus extra for garnish
- Tapenade, creme fraiche or sour cream for topping
Eggs Blackstone with Meyer Lemon Hollandaise
By jjadin
To make the hollandaise sauce, in a saucepan over medium heat, melt the butter
- For the hollandaise sauce:
- 8 Tbs. (1 stick) unsalted butter
- 1 1/2 Tbs. fresh Meyer lemon juice
- 3 egg yolks
- 4 Tbs. boiling water
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 8 thick bacon slices, cut in half
- 1 tsp. fresh Meyer lemon juice
- 8 eggs
- 4 English muffins, halved and toasted
- 8 heirloom or regular tomato slices
- Freshly ground black pepper, to taste