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Recipes
Grilled Potato Wedges with Smoked Paprika Mayonnaise Dressing
By jenlin
Preheat a charcoal or gas grill to high heat
- 4 large Russet potatoes, cut into wedges and par-cooked
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- Juice from 2 grilled lemons
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 2 tablespoons smoked paprika
- Handful flat-leaf parsley leaves, for garnish
Truffles
By jenlin
Put the chopped chocolate in a large bowl and set aside
- 9 ounces dark chocolate, 55 percent to 62 percent, chopped (about 1 cup)
- 1 cup heavy cream
- 1 teaspoon brown rice syrup (or light corn syrup)
- Pinch Himalayan pink salt
Caramelized Vidalia Onion and Goat Cheese Tartlets
By jenlin
Place a large nonstick saute pan over medium heat
- 1 1 1 tablespoon salted butter
- 1 1 1 tablespoon extra-virgin olive oil
- 2 2 4 large Vidalia onions, thinly sliced (about 4 cups)
- Kosher salt and freshly cracked black pepper
- 1 1 1 tablespoon sherry wine
- 2 2 2 sprigs fresh thyme, leaves chopped
- 5 5 5 ounces goat cheese
- 1 1/2 1 1/2 1/2 tablespoons half-and-half
- 1 1/2 of 1 lemon plus juice of 1/2 lemon
- 1 1 1 tablespoon fresh tarragon leaves, chopped, plus more for garnish
- 1.9-ounce 1.9-ounce package One 1.9-ounce package frozen phyllo tartlet shells (15 shells), such as Athens
- 1 1 1 tablespoon honey
Primavera Pasta Salad
By jenlin
Bring a large pot of salted water to a boil
- Kosher salt
- 2 pounds fusilli
- 1 cup mayonnaise
- 1 /2 cup whole milk, plus more if needed
- 1 /4 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives
- 2 teaspoons chopped fresh mint
- 2 lemons, zested and juiced
- Freshly ground black pepper
- 3 tablespoons freshly grated Parmesan
- 1 cup broccoli florets, broken into small pieces
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 cup sliced asparagus (2-inch pieces)
- 1 /2 cup matchstick carrots
- 1 leek, white and light green parts, thinly sliced
Pan-Roasted Tomatoes with Quick Balsamic Jam
By jenlin
Heat a large cast-iron skillet over high heat until smoking
- 1 pound heirloom cherry tomatoes
- 1/2 cup diced red onion (1/4-inch dice)
- 1/2 cup balsamic vinegar
- 1/2 teaspoon confectioners' sugar
- 1 tablespoon flaky sea salt, such as Maldon
- Extra-virgin olive oil, for drizzling
- 2 tablespoons thinly sliced fresh basil
Grilled Striped Bass with Fire-Roasted Onions and Peppers
By jenlin
Preheat a grill to medium high
- Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
- Salt and freshly ground pepper
- 2 medium red onions, very thinly sliced
- 1 red bell pepper, very thinly sliced
- 12 cloves garlic, smashed
- 1 1/2 cups dry white wine, divided
- Olive oil
- 1 small bunch parsley, leaves chopped
- Lemon wedges, to serve
Pancetta Biscuits
By jenlin
To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes
- 1/4 pound pancetta, diced
- 1 (8-ounce) box store bought biscuit mix
- Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
- 1/4 cup shredded Fontina
- 1/2 vanilla bean
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 stick butter, at room temperature
Foolproof Cheese Fondue
By jenlin
Combine cornstarch and cheeses in a small bowl; toss to coat
- 2 tablespoons cornstarch
- 4 ounces cave-aged Gruyère, shredded (about 1 cup)
- 4 ounces Emmentaler or Swiss cheese, shredded (about 1 cup)
- 1 garlic clove, halved
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup 2% reduced-fat evaporated milk
- 2 teaspoons fresh lemon juice
Grits and Greens Casserole
By jenlin
Preheat the oven to 350 degrees F
- Nonstick cooking spray, for spraying the baking dish
- 2 cups half-and-half
- 8 cups chicken stock
- 2 cups grits, such as Quaker Old Fashioned
- 6 slices bacon, cut into small pieces
- 1 medium sweet onion, such as Vidalia, finely chopped
- One 16-ounce package frozen collard greens, thawed
- 1 3/4 cups grated Parmesan (6 ounces)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded Monterey jack cheese
Baked Ziti with Sausage
By jenlin
Bring a large pot of salted water to a boil
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1/4 cup vodka (optional)
- 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 pound ziti
- 10 ounces baby spinach
- 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
- 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
- 1/4 cup grated Parmesan cheese