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Recipes
Meyer Lemon Shortcakes with Meyer Lemon Curd
By Jillh929
n this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked...
- MEYER LEMON CURD:
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
- 1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon (generous) coarse kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
- BISCUITS:
- 1 3/4 cups unbleached all purpose flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 2 tablespoons chilled heavy whipping cream
- 1 tablespoon raw sugar
- CITRUS MARMALADE:
- 15 medium kumquats
- 2 cups sugar
- 1/2 vanilla bean, split lengthwise
- 30 very thin Meyer lemon slices or regular lemon slices (about 1/16 inch thick; from about 2 to 3 medium)
- 2 tablespoons fresh Meyer lemon juice or regular fresh lemon juice
- 6 blood oranges
Roasted Eggplant Dip
By Jillh929
Roasting the eggplant in its skin steams the flesh, turning it soft and silky -- great for a dip to serve with pita...
- 1 large eggplant
- 4 garlic cloves (skin on)
- 1/4 cup olive oil, plus more for serving
- 1/4 cup fresh lemon juice
- 3 tablespoons tahini (sesame paste)
- 1 1/2 teaspoons coarse salt
- Paprika, for garnish (optional)
Lemony Risotto with Asparagus and Shrimp
By Jillh929
Bring broth and water to a simmer in a medium saucepan
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 pound asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 pound medium shrimp, peeled and deveined
- 1 tablespoon grated lemon zest
- 1/4 cup grated parmesan
- 2 tablespoons chopped flat-leaf parsley
Greek Potato and Almond Dip
By Jillh929
Preheat oven to 350°F with rack in middle
- 3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
- 1/2 cup sliced almonds
- 1/2 cup coarse fresh white bread crumbs
- 3 garlic cloves
- 1/2 cup water
- 3 to 4 teaspoons fresh lemon juice, divided
- 2/3 cup extra-virgin olive oil, warmed
Cream Cheese Coffee Cake
By Jillh929
Leftovers should be stored in the refrigerator, covered tightly with plastic wrap
- Lemon Sugar-Almond Topping:
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake:
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese , softened
Tuscan Beans in Summery Tomato Ragu
By Jillh929
Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the sto...
- 1 pounds dried cannellini or Great Northern beans, picked over and rinsed
- 2 pints grape tomatoes (about 1 pound)
- 1 small onion, finely chopped
- 1 celery rib, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 thyme sprigs
- 1 teaspoon sugar
- 1/2 cup grated Parmigiano-Reggiano
Green Goddess Spinach Dip
By Jillh929
4 scallions, chopped 2 tablespoons unsalted butter 10 ounces thawed frozen chopped spinach, drained and squeeze
- 4 scallions, chopped
- 2 tablespoons unsalted butter
- 10 ounces thawed frozen chopped spinach, drained and squeezed dry
- 1 tablespoon anchovy paste
- 8 ounces cream cheese, cut into cubes
- 3/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped tarragon
- Accompaniment: crackers or crudités
Best Buttermilk Pancakes
By Jillh929
The pancakes can be cooked on an electric griddle
- 2 cups unbleached all-purpose flour (10 ounces) (see note)
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoon unsalted butter , melted and cooled slightly
- 1 - 2 teaspoons vegetable oil
Cashew Chicken
By Jillh929
1.In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons dry sherry
- 2 teaspoons minced peeled fresh ginger
- 3 1/2 teaspoons cornstarch
- Coarse salt
- 1/2 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 tablespoon plus 2 teaspoons vegetable oil
- 2 garlic cloves, chopped
- 2/3 cup unsalted cashews, toasted
- 2 scallions, white and green parts separated and thinly sliced
- Cooked white rice, for serving
Chicago-Style Pizza
By Jillh929
Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling of...
- Dough:
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- Sauce:
- 2 tablespoons unsalted butter
- 1/4 cup grated onion , from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- Toppings:
- 1 pound mozzarella cheese , shredded (about 4 cups) (see note)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)