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Recipes
Carrot Cake
By ajiann
Preheat oven to 350 Grease and Flour either one 10 x 3 round 9 x 13 rectangle (2 cakes) 8 x 3 round and 6 x 3 ro
- 2 cups pre-sifted all purpose flour
- 2 cups sugar
- 4 eggs
- 11/2 cups canola or vegetable oil
- 1 8 oz. can crushed pineapple and some of the juice
- 2 cups grated carrots (approx. 6 large)
- 2 teaspoons baki ng powder
- 11/2 teaspoons baki ng soda
- 1 teaspoon salt
- 1/1 /2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup chopped nuts (walnuts or pecans)
Potato, Zucchini and Parmigiano Reggiano Cheese Tart
By ajiann
Tortino di Patate, Zucchine e Parmigiano-Reggiano When I was growing up I could count on the same lunch every Sa...
- 5 tablespoons unsalted butter
- 4 to 5 medium size baking potatoes (Russet or Yukon Gold), cooked, peeled and cut into thin slices
- 1 large sprig thyme, needles only
- 4 medium zucchini plus one for garnish
- Extra virgin olive oil
- 1 cup grated Parmigiano Reggiano cheese
- 3 whole mint leaves, minced
- Salt to taste
- Grinding black pepper to taste
Spinach Artichoke Whole-Wheat Penne
By ajiann
This is a dish that can stand alone as an entree or be served up as a side
- 1 pound whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
- 1 small bundle farm fresh spinach, stems trimmed
- 1 shallot, peeled and coarsely chopped
- 1/2 cup chicken or vegetable stock, just eyeball the amount
- A handful fresh mint leaves
- A handful lightly toasted slivered almonds
- Kosher salt or freshly ground sea salt and black pepper
- 1 large clove garlic - peeled
- A handful grated Parmigiano-Reggiano cheese
Baked Risotto
By ajiann
Directions Place an oven rack in the center of the oven
- Butter, for greasing the pan
- 2 cups marinara or tomato-basil sauce
- 1 cup Arborio rice
- 3 tablespoons unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk, at room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup plus 1/3 cup grated Parmesan
- 4 ounces thinly sliced prosciutto, coarsely chopped
- 1 cup frozen peas, thawed
- 4 large eggs, at room temperature, beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup plain breadcrumbs
Crispy Chicken Tenders with Piccata Sauce
By ajiann
Directions For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food proc...
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 packed cup fresh spinach leaves
- 1/2 cup grated Parmesan
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 1 pound chicken tenders, patted dry with paper towels and cut into 2-inch pieces
- 3/4 cup safflower or vegetable oil
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons finely chopped fresh parsley leaves
- 2 teaspoons agave
- 1/2 teaspoon kosher salt
Garlic Crumb-Stuffed Squash
By ajiann
1. Heat oven to 400°F. Cut off tops of squash
- 4 4 1 medium pattypan squash, zucchini or yellow squash (about 1 lb. total)
- 3 3 3 tablespoons olive oil, divided
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon pepper
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 teaspoon chopped fresh rosemary
- 1 1 1 small anchovy, mashed, or 1 teaspoon anchovy paste
- 1/2 1/2 1/2 cup panko*
- 3 3 3 tablespoons grated Parmesan cheese, divided
Pan Seared Tilapia with Hot Crab Salsa
By ajiann
Low in saturated fat, calories, and mercury, tilapia’s popularity has grown in leaps and bounds over the past few...
- 1 cup flour Seasoned with salt and pepper
- 3 lbs. Tilapia
- 1/4 cup Olive Oil
- For fish
- 1/4 cup Olive Oil
- For salad
- 1/4 cup Red Onion
- 2 Plum Tomatoes Small diced, walls only, discard seeds
- 12 Yellow Teardrop Tomatoes Cut into quarters
- 1/4 cup Fennel Small diced
- 1/2 cup Orange Juice
- Fresh squeezed
- 1 Lemon Juice only
- 1/4 Habanero Pepper Finely diced
- 1/4 cup Golden Raisins
- 1/2 lb. Lump Crab Meat
- 2 tbs. Cilantro
- 1/4 cup Toasted Almonds
- 1/4 cup Scallions Sliced
- Salt & Pepper To taste
Chocolate Pots de Creme wi Cherry Whip
By ajiann
Preheat the oven to 350 degrees F
- 4 ounces good quality bittersweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup sugar, plus 1 teaspoon
- 2 large egg yolks
- 1/4 cup cherry jam or preserves
Lamb Baked with Orzo
By ajiann
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family di...
- 1/2 cup olive oil
- 3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces
- 3 cups pureed tomatoes, peeled, fresh or canned
- 4 cloves garlic, sliced
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon sugar
- Coarse salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 pound 2 ounces orzo pasta
- 3 cups hot water
- 1 tomato, cored and thinly sliced
- 1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish
Chocolate Molton Love Cake
By ajiann
Preheat the oven to 325 degrees F
- Creme Anglaise:
- Vegetable spray
- 1 pound 1 pound sweet butter
- 1 pound 1 pound 64 percent Valrhona chocolate
- 1/2 pound 1/2 pound sugar (recommended brand: Dixie Crystal)
- 9 9 eggs
- 1/4 cup 1/4 cup cake flour, sifted (recommended brand: King Arthur)
- Creme Anglaise, recipe follows
- Butterscotch sauce, store-bought
- Raspberry Coulis, recipe follows
- Pistachio Tuile, recipe follows
- Chocolate Sauce, recipe follows
- Fresh berries, for garnish
- 3 cups 3 cups heavy cream 40 percent
- 1 1 vanilla bean, preferably Madagascar, split and seeds scraped
- 1/2 pound 1/2 pound granulated sugar
- 9 9 egg yolks
- Raspberry Coulis:
- 1 pint 1 pint fresh raspberries
- 3 ounces 3 ounces simple syrup, recipe follows
- Add the berries and syrup to a blender. Puree, then strain and pour into a squeeze bottle.
- Simple Syrup:
- 2 cups 2 cups granulated sugar
- 1 cup 1 cup water
- Mix sugar and water together in a pot. Cook on high heat until thick and the sugar has completely dissolved. Cool.
- Pistachio Tuile:
- 1 cup 1 cup whole milk
- 14 ounces 14 ounces melted sweet unsalted butter
- 14 ounces 14 ounces chopped pistachio nuts
- 4 1/4 ounces 4 1/4 ounces cake flour, sifted
- Preheat the oven to 350 degrees F.
- Mix the wet ingredients together in a bowl. Mix the dry ingredients together in a separate bowl.
- Fold the wet with dry, a little at a time, until incorporated. Pour evenly on top of a silpat lined baking sheet. Bake for 5 minutes. Allow to cool, then break into pieces.
- Chocolate Sauce:
- 4 ounces 4 ounces bittersweet chocolate
- 7 tablespoons 7 tablespoons water
- 1/4 cup 1/4 cup butter
- Add the chocolate, water and butter to a double boiler. Stir until melted then cool and drizzle on top of cakes.