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Recipes
Savory Cheese Palmiers
By ajiann
Sprinkle work surface with 1 tablespoon grated Parmesan
- 6 tablespoons grated parmesan cheese, divided
- 1/2 box (17.3-ounce) frozen puff pastry, thawed (recommended: Pepperidge Farms)
- 1 egg, lightly beaten
- 1 tablespoon water
- 1/4 cup shredded Italian cheese blend
- 1 teaspoon paprika
Oreo Cookies and Cream No-Bake Cheesecake
By ajiann
Directions Crust: 1. Combine graham cracker crumbs and sugar
- Crust:
- 1 1/2 C. graham cracker crumbs
- 1/4 C. light brown sugar
- 7 Tbs. unsalted butter, melted
- Cheesecake:
- 2 1/4 C. heavy cream
- 1 lb. cream cheese, softened
- 2/3 C. sugar
- 1/2 tsp. salt
- 1 Tbs. lemon juice
- 2 tsp. vanilla powder
- 3/4 C. Oreo cookies, crushed
Seared Scallops with Glazed Carrots And Onion Compote
By ajiann
Heat a large sauté pan over medium heat
- 2 tablespoons unsalted butter
- 1 large red onion, cut into 1-inch dice
- One 1-pound bag of peeled baby carrots
- One teaspoon powdered ginger
- Kosher salt and freshly ground black pepper to taste
- 1 1/4 pounds large sea scallops, muscle removed, if necessary
- 2 tablespoons grapeseed or canola oil
- 1/4 cup Carrot-Chipotle Syrup
Massaged Kale Salad
By ajiann
Black Kale & Mango
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Moroccan-Style Striped Bass
By ajiann
Directions Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil
- 3 cups fresh orange juice
- Fresh thyme sprigs
- 1 tablespoon honey
- Harissa, to taste
- 4 (6-ounce) fillets wild striped bass, with skin
- Canola oil
- Salt and freshly ground black pepper
- Cured black olives, pitted, coarsely chopped
- Brined black olives, pitted
- Roughly chopped flat-leaf parsley
No-Knead Cloverleaf Rolls
By ajiann
Directions To make the dough, combine the milk and canola oil in a large pot
- 4 cups whole milk
- 1 cup canola oil
- 1 cup sugar
- 9 cups all-purpose flour
- 2 packages (2 1/4 teaspoons each) active dry yeast
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- Melted butter, for drizzling
Fresh Corn Griddle Cakes with Spicy Salsa
By ajiann
The cakes should be substaniel, more like a good bread
- 1 1/2 cups cornmeal
- 1/2 cup all purpose flour
- 2 tespoons baking power
MUSHROOMS IN LETTUCE WRAPS
By ajiann
THIS delicate dish of finely diced mushrooms and vegetables served in lettuce cups is an adaptation of a Cantones...
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon red wine
- vinegar or other vinegar
- 1 tablespoon red wine or dry
- sherry
- 1 1/2 teaspoons sugar r1 teaspoon freshly ground
- black pepper
- 1 teaspoon cornstarch
- For the filling:
- 16 medium to large Chinese
- or Japanese dried
- mushrooms, about 2
- inches in diameter, soaked
- in warm water until
- softened, about 45
- minutes
- 2 tablespoons vegetable oil
- 4 celery stalks, strings
- removed with a vegetable
- peeler, finely diced (to
- make 1 cup)
- 3 carrots, peeled and finely
- diced (to make 1 cup)
- 4 scallions, white and green
- parts, trimmed and
- minced (to make 3/4 cup)
- 2 ounces firm tofu, finely
- diced
- 1 teaspoon dark sesame oil
- 2 to 3 tablespoons lightly
- toasted pine nuts
Pommes Chef Anne
By ajiann
Preheat the oven to 425 degrees F
- 3 * 3 russet potatoes, scrubbed clean
- * Extra-virgin olive oil
- 3/4 * 3/4 cup grated Parmigiano
- * Kosher salt
- * Special Equipment: Mandoline, 8-inch nonstick saute pan
Kale&Promegranate Salad
By ajiann
Kale&Promegranate Salad with Shaved Parmigiano
- 1 tb balsamic vinegar
- 4 tbs Extra Virgin Olive Oil
- 1 small shallet peeled and finely minced
- 12 oz bunch of your favorite Kale deveined and sliced in
- 1/2 inch thick ribbons (8 cups)
- 1 large granny smith apple cored and thinly sliced
- 1/2 cup promegranate seeds
- Parmigiano Reggiano thinly shaved with vegetable peeler.