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Recipes
Stir-Fried Sesame Broccoli
By jjadin
1 Whisk orange juice, soy sauce, 2 t
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons cornstarch
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons sesame seeds
- 2 teaspoons vegetable oil
- 2 1/2 lbs broccoli florets, cut into 1-inch pieces stems trimmed, peeled (see note above)
Eggplant Steaks Parmigiana Alla Ringo
By jjadin
Preheat oven to 375ºF. Place a large skillet over medium-high heat with about 1/2 inch of oil for shallow frying
- Extra-virgin olive oil (EVOO), for frying
- 1 cup flour
- 3 eggs, lightly beaten
- 1/2 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano, divided
- 1/4 cup (about a handful) parsley, chopped, plus extra for garnish
- Zest of 1/2 lemon
- 1 to 2 cloves garlic, finely chopped or grated
- 2 medium eggplants
- Salt and freshly ground black pepper
- 1 28-ounce can San Marzano tomatoes
- 1/2 cup store-bought, homemade or Ringo Starr brand pesto
- 3/4 to 1 cup shredded provolone
Individual Herbed Lemon Ricotta
By jjadin
Fell about a bit in oven. Might want to let stay in molds overnight, and pack tighter
- DRESSING:
- 1 lb ricotta cheese
- crusty bread to serve
- 2 tbsp olive oil
- 1 garlic clove, crushed
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/2 cup olive oil
- 1 cup roughly chopped sun-dried tomatoes
- 4 tbsp chopped parsley
Rhubarb Sabayon with Strawberries
By jjadin
Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simme...
- 1 cup chopped fresh rhubarb stalks (2 large ribs)
- 1/2 cup sugar
- 1 cup orange Muscat wine such as Essensia
- 1 qt fresh strawberries, trimmed and quartered
- 2 large eggs
- Special equipment: an instant-read thermometer
Green Mango and Grilled Shrimp Salad
By jjadin
In a bowl, toss shrimp with oil and salt
- 1/2 lb large shrimp, peeled and deveined
- 1 tbsp canola oil
- 1/2 tsp coarse salt
- 2 green mangoes, peeled and grated
- 1 carrot, peeled and finely grated
- 1 tbsp chopped coriander
- 1 serrano chile, chopped
- 1/4 cup nuoc cham dipping sauce
- 2 tbsp fried shallots
Double Chocolate Layer Cake
By jjadin
Make cake layers: Preheat oven to 300°F
- For cake layers
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- For ganache frosting
- 1 pound fine-quality semisweet chocolate such as Callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
- Special equipment
- two 10- by 2-inch round cake pans
Savory Swiss Chard
By jjadin
In a large skillet heat extra-virgin olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
- Freshly grated nutmeg, about 1/4 teaspoon
- 1/2 teaspoon smoked sweet paprika or ground cumin
- Salt and freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup vegggie stock
Wilton Buttercream Icing
By jjadin
Really, the best buttercream there is, if you are a buttercream lover
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 pound)
- 2 tablespoons milk
Maple Sugar Pecan Butter
By jjadin
In a small bowl, combine the maple sugar and butter and beat with an electric mixer until light and fluffy: Stir in...
- 2/3 cup maple sugar or maple syrup
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 1/2 cup toasted chopped pecans
Corn Bread with Corn Kernels
By jjadin
Preheat oven to 400F. Grease a 9 x 13 inch glass baking dish with butter or nonstick spray
- 3/4 cup (185g/ 6oz) unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 cups yellow cornmeal
- 1 cup cake flour
- 1/2 cup all pupose flour
- 1/3 cup whole-wheat pastry flour
- 1 TB baking powder
- 1 tsp salt
- 2 cups buttermilk
- 1 1/2 cups corn kernels, from one 8.75 oz can, or from frozen thawed