Jjadin's profile page
Recipes
Tortilla and Tomato Toast
By jjadin
Heat an ovensafe, medium skillet over medium heat with about 1/4 cup EVOO, four turns of the pan
- 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
- 2 potatoes, peeled and thinly sliced
- Salt
- 1 onion, peeled and thinly sliced
- 8 eggs
- 1/4 cup cream or whole milk
- A handful of parsley
- 8 slices crusty bread
- 2 really ripe tomatoes
Coconut and Macademia Nut Banana Bread
By jjadin
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon freshly grated lemon zest
- 1 1/3 cups mashed ripe banana (about 3 large)
- 3 tablespoons sour cream
- 3/4 cup chopped macadamia nuts
- 1 cup sweetened flaked coconut, toasted lightly and cooled
Farmer's Market New Potatoes with Saffron Aioli
By jjadin
Bring 1 tablespoon water to boil in small saucepan
- 1 tablespoon water
- 1/2 teaspoon crumbled saffron threads
- 1/2 teaspoon smoked hot paprika* or Hungarian hot paprika
- 1/2 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 12 4-ounce fingerling potatoes, Yukon Golds, or red-skinned potatoes, unpeeled
- Fleur de sel (fine French sea salt)
- 2 tablespoons chopped fresh cilantro
Multigrain Cheese Bread
By jjadin
Sift both types of flour and salt together in bowl and stir in the sugar and yest
- 3 1/2 cups white bread flour
- 1/2 cup multigrain flour
- 1 tsp salt
- 2 tsp sugar
- 1 1/2 tsp active dry yeast
- 5 tbs ricotta cheese, beaten
- 1 egg slightly beaten
- 3/4 cup lukewarm water
- 3/4 cup grated Emmental cheese
- 3 oz Gorgonzola, finely diced
- 3 tbsp finely chopped fresh chives
- 2 tbsp freshly grated Parmesan cheese
Roasted Corn and Edamame Salad
By jjadin
Soak fresh corn in cold water about 30 minutes
- 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
- 1/2 cup shelled edamame
- 1/4 cup chopped red onion
- 1/4 cup small-diced red bell pepper
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 1 tablespoon lemon juice
- 1 1/2 teaspoons finely chopped or grated ginger
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Bittersweet Chocolate Souffle with Earl Grey Custard Sauce
By jjadin
For sauce: Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well
- Sauce
- 6 large egg yolks
- 2 tablespoons plus 1/2 cup sugar
- 1 1/2 cups whole milk
- 1/2 cup whipping cream
- 1 tablespoon Earl Grey tea leaves (from 3 tea bags)
- Soufflé
- 1/3 cup whole milk
- 8 tablespoons sugar
- 2 1/2 ounces unsweetened chocolate, chopped
- 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 large egg yolks
- 5 large egg whites
Grilled Fish and Vegetable Kebabs and Couscous with Mint Pesto
By jjadin
Pre-heat the broiler, grill or grill pan
- For the yogurt dipping sauce:
- 1 1/2 pounds halibut, cod or any firm, white fish fillets, cut into 1-inch chunks
- 3 lemons, juice of 2 1/2, 1/2 sliced, divided
- A few dashes of hot sauce
- 1 tablespoon plus 1/2 cup extra virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 20 fresh bay leaves
- 2 red bell peppers, chopped into large pieces
- 2 yellow bell peppers, chopped into large pieces
- 2 red onions, chopped into wedges
- 2 pints multi-colored grape tomatoes
- 1 1/2-2 cups veggie stock (amount according to couscous package directions)
- 1 box couscous (6-10 ounces)
- 1 cup big green olives, pitted and chopped
- 1/2 cup pine nuts, toasted
- 1 cup parsley (a large handful)
- 1 cup mint (a large handful)
- 1 garlic clove
- 1/2 cup Parmigiano Reggiano cheese
- 4 pieces flatbread
- 1 cup Greek-style yogurt
- 1/2 cucumber, peeled and grated
- 1/4 small onion, grated
- Juice and zest of 1 lemon
- 1/2 tablespoon cumin
- Salt and freshly ground pepper
Cranberry Orange Cookies
By jjadin
Preheat the oven to 375 degrees F (190 degrees C)
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped cranberries
- 1/2 cup chopped walnuts (optional)
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
Espresso Sambuca Tapioca Pudding
By jjadin
Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minu...
- 2 3/4 cups whole milk
- 1/3 cup sugar
- 3 tablespoons instant tapioca
- 5 teaspoons instant-espresso powder
- 1 large egg, lightly beaten
- 1 tablespoon Sambuca or anisette
- Accompaniment: lightly sweetened whipped cream
Farmers' Muffin Stuffin' Hash and Eggs
By jjadin
Spread the split muffins with half of the softened butter and broth the muffin halves, cut side down, in a hot skil...
- 2 large bakery-bought corn muffins, split
- 3 tablespoons butter, softened
- 1 tablespoon extra-virgin olive oil
- 1 (12 ounce) package veggie andouille sausages, casings removed, diced
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 -3 stalks celery, chopped (from the heat with leafy greens)
- 2 -3 garlic cloves, chopped
- salt
- pepper
- 1 cup veggie stock
- 2 cups shredded cheddar cheese
- 8 eggs
- 1 tablespoon hot sauce
- 2 scallions, chopped