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Recipes
Rustic Apple and Dried Cherry Galette with Crème Fraîche and Caramel Sauce
By jjadin
For crust: Mix flour and salt in processor
- Caramel Sauce:
- Crust
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 4 tablespoons (about) ice water filling
- 1 tablespoon unsalted butter
- 1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
- 4 tablespoons sugar
- 1/3 cup dried tart cherries (about 2 ounces)
- 1/4 teaspoon ground cinnamon
- 1 cup Crème Fraîche or sour cream Caramel Sauce
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 cup whipping cream
Salad of Black Beans, Hearts of Palm, and Corn
By jjadin
Mix all ingredients in medium bowl
- 1 16-ounce can black beans, rinsed, drained
- 1 10-ounce package frozen corn, thawed, drained
- 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
- 2 large tomatoes, seeded, diced
- 1/2 red onion, minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground coriander
Venetian Mac 'N' Cheese with Radicchio and Shrimp
By jjadin
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound medium shell pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups half-and-half or whole milk
- 1 cup chicken broth
- Pepper
- Pinch Nutmeg
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon anchovy paste (optional) - I did not use this
Muffins Florentine
By jjadin
Preheat the oven to 375 degrees
- 3 cups (15 oz/470g) all-purpose flour
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 3 large eggs, beaten
- 2/3 cup olive oil
- 1 cup whole milk
- 1 package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup pesto
- 1 cup shredded mozzarella cheese
Spiced Fruit Salad
By jjadin
So good!
- 1/2 cup superfine sugar
- 4 slices ginger
- 1 bird's eye chili, cut in half
- juice and zest of 2 limes
- 4 portions mixed fruit--such as watermelon, cantalope, mango, banana, cherries, lychees, and kiwi
Warm Bean Salad with Tuna and Radicchio
By jjadin
Soak beans in cold water at room temperature at least 4 hours or as long as overnight
- BEANS
- 1 cup rounded, dried cannellini beans
- 2 tbsp EVOO
- 2 cloves garlic
- 1 fresh sage sprig
- 2 small heads radicchio
- EVOO for brushing, plus 2 tbsp
- 1 cup chopped celery
- 1/2 small red onion, chopped
- pinch of oregano
- 1-2 tbsp fresh lemon juice
- 1 can tuna in olive oil, drained and separated into chunks
Cappucino Cheesecake
By jjadin
Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-...
- 8 whole graham crackers, crushed
- 5 tablespoons melted unsalted butter
- 1 1/2 cups sugar
- 1/2 cup whipping cream
- 4 teaspoons instant espresso powder or coffee powder
- 1 1/2 teaspoons vanilla extract
- 4 8-ounce packages cream cheese, room temperature
- 4 large eggs
- 2 tablespoons all purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- Chocolate curls (optional)
Salmon, Dill, and Camembert Frittata
By jjadin
haven't made yet
- 12 eggs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups whipping cream
- 6 scallions, sliced
- 8 oz smoked salmon
- 1/4 cup chopped fresh dill
- 4 oz Camembert cheese, sliced
Paneer Sashlik
By jjadin
1. Mix together all ingredients in the marinade in a small bowl
- for the kebabs:
- 2 tbsp lime juice
- 4 cloves garlic, crushed to pulp
- 2 tsp coriander
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1 tsp salt
- 3 tbsp oil
- 200 g paneer
- 75 g red pepper
- 75 g green pepper
- 175 g caulifloer
- 100 g closed cup mushrooms
- 150 g red onions
- all of the above in 1 inch cubes
- 40 g butter for basting
Whitebait with Creme Fraiche Tartar Sauce
By jjadin
Haven't made yet
- TARTAR SAUCE:
- 1 lb whitebait
- 1 cup all purpose flour
- sea salt and freshly ground pepper
- vegetable oil
- 3/4 cup creme fraiche
- 2 tbsp mayonnaise
- 3 pickles, finely chopped
- 2 tbsp capers, rinsed and finely chopped
- 1 tsp lemon juice
- 1 tbsp chopped italian parsley