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Recipes
Cashew Orange Biscotti
By jjadin
Preheat oven to 300°F. and butter a large baking sheet
- 1 1/2 cups roasted cashews (about 7 ounces)
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 tablespoon freshly grated orange zest
- 1 teaspoon vanilla
- 1 teaspoon water
Spaetzle in Brown Butter
By jjadin
Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds
- 3/4 cup cold whole milk
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups all purpose flour
- 1/2 cup (1 stick) unsalted butter
Sun-Dried Tomato Risotto
By jjadin
In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them
- 1 ounce sun-dried tomatoes (not packed in oil, about 10)
- 1 cup water
- 2 1/2 cups chicken broth
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 4 tablespoons olive oil
- 1 cup Arborio rice (available at specialty foods shops and some supermarkets)
- 1/4 cup freshly grated Parmesan
- finely chopped fresh parsley leaves for sprinkling the risotto if desired
Bran and Yogurt Bread
By jjadin
Sift both types of flour and salt together into a bowl and tip in the bran from the sifter/ Stir in the yeast and ...
- 1 3/4 cups white bread flour, plus extra for dusting
- 1 1/4 cups whole wheat bread flour
- 1 tsp salt
- 3/4 tsp active dry yeast
- 2 tbs wheat bran
- 2/3 cup lukewarm water
- 1/2 cup plain yogurt
- 1 tbsp vegetable oil
- 1 tbsp molasses or light corn syrup
Apricot and Bran Breakfast Shake
By jjadin
Pour enough boiling water over the apricots to cover them, then leave until plump and rehydrated
- 1/2 cup dried apricots
- 1 tbsp oat bran
- 1 tbsp honey
- 3 tbsp apricot yogurt
- 2 1/2 cups milk
Risotto Primavera
By jjadin
Cut 1/4-inch slice off 1 long side of carrot to stabilize
- 1 medium carrot, peeled
- 4 tablespoons olive oil
- 8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- 1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- 4 1/2 cups (or more) low-salt chicken broth
- 1 large white onion, finely chopped
- 1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
- 3/4 cup dry white wine
- 8 baby carrots, peeled, tops trimmed to 1/2 inch
- 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
- 1 cup frozen peas, thawed
- 1/4 cup (1/2 stick) butter, cut into 1-inch pieces
- 1/2 cup thinly sliced fresh basil leaves
- 1/4 cup pine nuts, toasted
- Additional freshly grated Parmesan cheese
Peach Sorbet
By jjadin
Yummy, refreshing Peach Sorbet recipe
- 2 cups sugar
- 1 cup water
- 2 large peaches, peeled, pitted, quartered
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon peach liqueur
Herbed Garlic Mushrooms with Goat Cheese Bruschetta
By jjadin
Haven't made yet
- 1/4 cup plus 1 tbsp butter
- 4 garlic cloves, crushed
- 2/3 cup chopped Italian parsley
- 4 large portobello mushrooms, stalks removed
- 4 slices crusty bread
- 2 tbsp olive oil
- 5 1/2 oz goat cheese, at room temperature
- 1 handful arugula
Hazelnut Martini
By jjadin
Shake with ice, strain into glass, garnish with a hazelnut
- 2 shots Vodka
- 1/2 shot Hazelnut liqueur
- 1/2 shot Creme de Cacao White
Lemon Thyme Madeleines with Lemon Vodka Syrup
By jjadin
For a gin party, I substituted in gin for vodka--worked wonderfully
- For madeleines
- 2 cups cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons plus 1 teaspoon freshly grated lemon zest (from about 7 large lemons)
- 1 1/2 tablespoons finely chopped fresh thyme leaves
- 2 sticks (1 cup) unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 2 cups sugar
- 6 large eggs
- For lemon syrup
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup lemon vodka
- 1/4 cup fresh lemon juice
- 2 teaspoons finely chopped fresh thyme leaves