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Recipes
Roasted Fingerling Potatoes with Lemon-Parsley Aioli
By ajiann
Directions For the potatoes: Preheat the oven to 450 degrees F
- 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 2/3 cup mayonnaise
- 1/4 cup freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons lemon zest (from 2 lemons)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 2/3 cup fresh Italian parsley leaves, chopped
Potato Cavatelli
By ajiann
Boil potatoes unpeeled and send through a ricer to make 2 cups
- 2 large russet potatoes
- 1 tablespoon butter
- 1/4 cup milk
- 1/4 cup neutral oil, like canola
- 1 teaspoon kosher salt
- 4 eggs
- 3 cups flour/450 grams, plus more for rolling
Moroccan Chicken Skewers with Herb Sauce
By ajiann
Preheat the grill or grill pan to medium-high heat
- For the chicken:
- 1 tablespoon Hungarian paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes
- 5 (8-inch) wooden skewers, soaked 1 hour
- For the Herb Sauce:
- 1/4 cup cilantro leaves
- 1/2 cup mint leaves
- 1/4 teaspoon ground cumin
- 1/2 tablespoon ground ginger
- 1/2 tablespoon kosher salt
- 1 lime, juiced
- 1 1/2 teaspoons honey
- 1/2 cup olive oil
Halibut with Yukon Gold Potatoes and Chive Blossoms
By ajiann
Michael Cimarusti – Providence, Los Angeles
- For lemon foam:
- 2 large Yukon Gold potatoes, peeled, diced and cooked in salted water
- 1/4 cup softened butter
- 2 ounces Pompeian® Extra Virgin Olive Oil, divided
- 4 6-ounce portions day boat halibut (Any kind of halibut will work well.)
- Salt to taste
- Cayenne pepper to taste
- 1/2 cup garlic scapes, sliced finely and blanched, or freshly chopped chives
- 1 bunch chives with blossoms
- (optional)
- Lemon foam
- (See accompanying recipe.)
- 1 cup lemon juice
- 1/2 cup C&H® or Domino® sugar
ESCAROLE AND WALNUT SALAD
By ajiann
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter gr...
- 2 tablespoons Sherry Vinegar
- 2 teaspoons Dijon mustard
- 2 shallots, finely chopped
- 1/4 cup pIus 2 tablespoons extra-virgin olive oil
- 5 cups sliced escarole
- 1/3 cup toasted walnuts, coarsely chopped
- Coarse salt and freshly ground pepper
Ruffled Milk Pie
By ajiann
This elegant and tasty dessert from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook is made with phyllo, or thin, p...
- 6 tablespoons melted Clarified Butter
- 8 to 9 sheets store-bought phyllo
- 1/4 teaspoon ground cinnamon, plus more for dusting
- 3 cups whole milk
- 6 large eggs
- 1 generous cup superfine sugar
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
Stuffed Meatloaf
By ajiann
Meatloaf with eggs stuffed inside
- Meatloaf Mixture:
- 3 cups chicken stock
- 2 cups tomato sauce
- 1 cup day-old bread
- 1 cup milk
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 cup Parmesan cheese
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- Stuffing:
- 3 thin slices ham
- 4 boiled eggs
- 1 cup grated provolone cheese
Pretzel Bread
By ajiann
Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt
- Dough:
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 1 envelope Fleischmann's® RapidRise Yeast
- 2 teaspoons salt
- 3 cups all-purpose flour, or more as needed
- Boiling Solution:
- 3 quarts water
- 3/4 cup baking soda
- Egg Wash:
- 1 egg
- 1 teaspoon water
Maple-Fig Ice Cream
By ajiann
Directions Watch how to make this recipe
- 6 to 9 dried Calimyrna figs, stems trimmed (about 4 ounces)
- 1 1/3 cups heavy whipping cream, at room temperature
- 1/3 cup sugar
- 1/3 cup pure maple syrup (preferably grade B)
- 1/4 teaspoon kosher salt
- 4 large egg yolks, at room temperature
- 2 tablespoons sour cream
- 1 tablespoon brandy
- Brandied Maple-Fig Sauce, recipe follows
- Toasted pine nuts, for garnish
- Special equipment: ice cream-maker
- 1/4 to 1/3 cup remaining fig puree
- 2 to 3 tablespoons pure maple syrup
- 1 tablespoon brandy
Chicken, Lemon, and Dill with Orzo
By ajiann
1. Preheat oven to 400 degrees
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound orzo
- 2 cups crumbled feta (4 ounces)
- 1/4 cup coarsely chopped fresh dill
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup grated Parmesan