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Recipes
Corn Chive Pudding
By jjadin
Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate
- Garnish:
- two 10-ounce package frozen corn kernels, thawed
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 cups milk
- 4 large eggs
- 1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 3 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives
- a pinch freshly grated nutmeg
- Garnish: 3 tablespoons chopped fresh chives
N.Y. Deli Ballpark Burritos
By jjadin
Heat up the hot dogs, charring gently
- 1 (16 ounce) can bbq baked beans
- 2 tsp hot sauce
- 1 tsp Worcestershire sauce
- Black pepper
- 1 pound sauerkraut, rinsed and drained
- 1/4 cup spicy brown mustard
- 1 cup beer
- 4 large flour tortillas
- 4 deli slices Swiss cheese
- 1 small white onion, finely chopped
- 4 veggie hot dogs
Olive Oil and Toasted Pine Nut Ice Cream
By jjadin
Preheat the oven to 325F. Spread the pine nuts onto a baking sheet and bake, stirring halfway through, until fragra...
- 3/4 cup pine nuts
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of kosher salt
- 1/4 cup EVOO
White Chocolate Brandied Cherry Bread Pudding
By jjadin
May have to play around with mold sizes and amount of cherries a bit, as those weren't specified in the original re...
- 1.5 cups half and half
- 3 egg yolks
- 2 tbs sugar
- 4.5 oz white chocolate, chopped
- 1/2 tsp vanilla
- 0.75 cup brandied cherries, drained
- white bread
Broken Florentine Lasagna Bake
By jjadin
Preheat the oven to 375F
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- Salt and pepper
- Freshly grated nutmeg
- 11/2 cups grated Parmigiano-Reggiano
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1 garlic clove, cracked away from its skin
- 1 bunch of green chard, stems removed, leaves coarsely chopped
- 2 pounds spinach, stems removed, leaves coarsely chopped
- 1 box no-boil lasagna noodles
Raspberry Mint Sorbet
By jjadin
Yummy Raspberry Sorbet with a touch of mint
- 1 cup water
- 2 cups sugar
- 1/2 cup finely chopped spearmint leaves
- 3 cups fresh or frozen raspberries
- 1/4 cup freshly squeezed lemon juice
Orange Currant Scones
By jjadin
In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, ...
- 4 cups all-purpose white flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cut into bits
- 3 tablespoons freshly grated orange zest (from about 2 navel oranges)
- 1 1/2 cups dried currants
- 1 cup plus 2 tablespoons well-shaken buttermilk
- 2 large eggs
- 1/4 cup granulated raw sugar (turbinado or Demerara)
Carrot Puree
By jjadin
Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, ...
- 1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2-inch pieces
- 1 small garlic clove
- 1/3 cup low-sodium chicken broth
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
Squiggly Corn Crab Cakes
By jjadin
Haven't made yet
- 3 1/2 oz corn spaghetti
- 18 oz fresh crabmeat
- 1 small red bell pepper, finely chopped
- 1 tbsp capers, rinsed, drained, and roughly chopped
- 2 tbsp lime juice
- 1 tsp grated lime zest
- 1 tsp Tabasco sauce
- 6 scallions, chopped
- 1 egg lightly beaten
- 1 1/2 cups fresh bread crumbs
- chili jelly
Sauteed Butternut Squash with Lemon, Walnuts, and Parsley
By jjadin
Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. unsalted butter
- 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- Kosher salt and freshly ground black pepper
- 1/4 cup loosely packed fresh flat-leaf parsley, chopped
- 1/3 cup chopped walnuts (about 1-1/2 ounces), toasted
- 1-1/2 tsp. freshly grated lemon zest