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Recipes
Sausage-Stuffed Mushrooms
By ajiann
Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Grilled Chicken Burgers with Pasilla Aioli
By ajiann
Directions Preheat a heavy grill pan
- 1 1/2 pounds ground chicken
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onions
- 2 cloves garlic, finely minced
- 1 egg
- 1/4 cup panko breadcrumbs
- 1 teaspoon crumbled dried Mexican oregano
- 1 teaspoon fresh thyme leaves, finely chopped
- 6 brioche burger buns, warmed
- Pasilla Aioli, recipe follows
- 6 slices pepper Jack cheese
- 6 leaves butter lettuce
- Six 1/2-inch-thick tomato slices
- Poblano Rings, recipe follows
- 1 pasilla chile, stemmed, seeded and deveined
- 1 clove garlic
- 1 cup mayonnaise
- Salt and freshly ground black pepper
- 3 poblano chiles
- 3 cups vegetable oil
- 1 cup all-purpose flour
- Salt
- 2 eggs
- 2 cups panko breadcrumbs, plus more if needed
- 1 teaspoon ground guajillo pepper
Cappuccino Panna Cotta
By ajiann
In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften
- 1 (1/4-ounce) package or 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 cup milk
- 3 cups heavy cream, divided
- 1/2 cup sugar
- 1 pinch salt
- 2 tablespoons instant espresso powder
- 1 vanilla bean, split and seeds scraped
- 2 tablespoons powdered sugar
- Ground cinnamon, for garnish
Pickled Cauliflower Salad with Chanterelles and Fennel
By ajiann
Cook's Note: The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead
- Salad:
- 1/2 head cauliflower, cut into very small florets
- 1 cup champagne vinegar
- 1/2 cup water
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 big shakes hot sauce (recommended: Tabasco)
- 2 cloves garlic, smashed
- 3 bay leaves
- 1/2 pound chanterelles, cleaned and pulled into bite-size pieces
- Extra-virgin olive oil
- Kosher salt
- Crushed red pepper flakes
- 1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
- 1 small spring onion, julienned
- 2 cups washed baby arugula
- Good quality finishing oil
Quiche with Country Ham
By ajiann
Directions Preheat the oven to 350 degrees F
- Vegetable oil, for poaching and sauteing
- 1/2 cup diced country ham
- 3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
- 1 homemade or store-bought refrigerated 9-inch pie crust
- 2 to 3 cups dried beans, to use as pie weights
- 4 large eggs, slightly beaten
- 3/4 cup half-and-half
- Pinch kosher salt
- 1 teaspoon black pepper
- 1 cup grated aged gouda
- 1 green onion, chopped
Mango Pudding
By ajiann
Mango pudding is one of the most popular Hong Kong–style desserts, but its appeal has also been its downfall, as ...
- 6 mangoes, peeled, seeded, and chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons (71/2 ounces/212 grams) sugar
- 5 gelatin sheets, soaked in cold water until softened and drained, or 21/2 teaspoons powdered gelatin, softened in 3 tablespoons cold water
- 4 cups (32 ounces/908 grams) heavy whipping cream
- Sweetened Condensed Milk Chantilly , optional, or 1/2 cup (4 ounces/113 grams) evaporated milk
- Sweetened Condensed Milke Chantilly
- 1 cup (8 ounces/227 grams) heavy whipping cream
- 2 tablespoons sweetened condensed milk
- 1/8 teaspoon salt
Pizza Rustica
By ajiann
Easter Pie Pizza
- For the dough
- 6 cups AP flour
- 1/4 teaspoon salt
- 1 lb chilled saltd butter
- (cut into large pieces)
- 5 large eggs, beaten
- For the Filling
- 12 ounces prosciutto – 1/4 in dice
- 8 oz boiled ham – 1/4 in dice
- 8 oz pepperoni
- 8 oz soppressata (capacola)
- 8 oz mossarella
- 8 oz provolone
- 2 lbs ricotta
- 4 oz grated pecorino
- 10 large eggs, beaten
- 1 teaspoon pepper
- 1 large egg, beaten, for brushing
Potato-Crusted Halibut
By ajiann
In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pep...
- 1 1/2 cups extra-virgin olive oil
- 6 garlic cloves, smashed
- 1 thyme bundle
- 2 bay leaves
- 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
- Pinch crushed red pepper flakes
- 1 tablespoon fennel seeds
- 3 Yukon gold potatoes, scrubbed
- 4 (6-ounce) Pacific halibut fillets
- Kosher salt
Rum Raisin Tiramisu
By ajiann
Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high f...
- 3/4 cup raisins
- 1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- 6 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 16 to 18 ounces Italian mascarpone cheese
- 3/4 cup freshly squeezed orange juice, divided (2 oranges)
- 1 1/2 teaspoons good vanilla extract
- Seeds scraped from 1 vanilla bean
- 24 to 30 Italian ladyfingers, or savoiardi
- Semisweet chocolate, shaved
Balsamic Chicken Drumettes
By ajiann
Prep Time: 10 min Inactive Prep Time: 2 hr 0 min Cook Time: 35 min Level: Easy Serves: 4 to 6 servings
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves, halved
- 10 to 12 chicken drumsticks
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley