Ajiann's profile page
Recipes
Vanilla Bean Creme Brulee with Raspberries
By ajiann
For the custard: Preheat the oven to 325 degrees F
- Custard:
- 2 1/3 cups heavy cream
- 2/3 cup sugar, plus more if needed
- 1 vanilla bean
- 6 eggs
- Brulee:
- 4 to 8 teaspoons sugar, divided
- Berries:
- 1 cup fresh raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- Special equipment: 4 (6-ounce) ramekins, a baker's torch
Braised Spring Onions, Fennel and Swiss Chard
By ajiann
Coat a large saute pan with olive oil
- Extra-virgin olive oil
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 3 small spring onions, julienned
- 2 small fennel bulbs, thinly sliced on a mandoline
- 1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
- Kosher salt
- 1/2 cup dry white wine
- 1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately
Key Lime Pie Cheesecake with Sky-High Meringue
By ajiann
Do you like cheesecakey or custardy key lime pie? No matter what your answer is, this recipe will satisfy your crav...
- Cheesecake Ingredients:
- 2 1/2 cups graham cracker crumbs
- 7 tablespoons unsalted butter
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3 large eggs
- Key Lime Pie Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks (save the whites for the meringue)
- 1/2 cup of key lime juice (about 20 key limes)
- 1 tablespoon grated lime zest (for decorating)
- lime slices (for decorating)
- Meringue Ingredients:
- 1/2 cup water
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 6 tablespoons white sugar
Tempura
By ajiann
vegatable oil 375 degrees put shrimp in dip fry
- Shrimp 1 pound
- 1 1/2 cup flour
- 1/2 cornstarch
- 1 cup vodka
- 1 cup seltsa
Strawberry Rhubarb Crisp
By ajiann
Whipped cream or ice cream, for serving Preheat the oven to 350 degrees F
- Filling:
- 1 quart strawberries, stemmed and quartered
- 4 stalks rhubarb, cut into 1/2-inch lengths
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 orange, zested and juiced
- 2 tablespoons balsamic vinegar
- Topping:
- 1 1/4 cups whole-wheat flour
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 1/4 sticks butter, cut into pea-sized pieces
- 1 teaspoon vanilla extract
- Pinch salt
- 1 to 2 tablespoons water
Autumn Chicken Pot Pie
By ajiann
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- For the filling:
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash
- Directions
- To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles P
- When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in
- Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
- To make the filling:
- Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the ga
- While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast
- Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the r
- Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to tu
- Preheat the oven to 375 degrees F.
- Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
- Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used th
- Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
- MMMMMM...tastes like chicken!
- Next Recipe
- More recipes? Try these recommendations:
- Similar Recipe
- Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice
Sole with Orange-Ginger Sauce
By ajiann
Chef Nick Stellino Serves 4 Make the orange-ginger sauce (see accompanying recipe) and keep warm
- For the batter:
- 11/2 to 13/4 pounds sole (Dover or Petrale), skinned and boned
- 6 tablespoons Pompeian® Extra Light Olive Oil
- 1 tablespoon chopped parsley
- 1/2 cup flour
- 1/4 cup cream
- 2 eggs
- 1 tablespoon cornstarch (optional)
- 1/2 teaspoon salt
- For the orange-ginger sauce:
- 2 tablespoons Pompeian® Extra Virgin Olive Oil
- 1/2 white onion, chopped
- 1 tablespoon ginger, peeled and chopped
- 1 tablespoon orange zest, chopped
- 1 tablespoon garlic (about 2 to 3 garlic cloves), chopped
- 1/4 pound fillet of sole, chopped (optional)
- 1/2 cup sherry
- 1 cup orange juice
- 2 cups chicken stock (or, for a more complex flavor, 1 cup fish stock and 1 cup chicken stock)
- 1 orange, peeled and sectioned (optional)
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
Tilapia with Purple Potato Crust and Chive Rosemary Oil
By ajiann
Preheat the oven to 375 degrees F
- 4 (4- to 6-ounce) tilapia fillets
- 8 to 12 ounces purple potatoes, peeled and very thinly sliced
- 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Caprese Tart
By ajiann
Special equipment: 12 individual tartlet pans with removable bottoms Preheat oven on to 375 degrees F
- Butter, for brushing pie tin
- Cornmeal, for sprinkling
- Pie dough (store bought, about 6 large pieces of dough)
- 1/4 cup Parmesan
- 2 tablespoons extra-virgin olive oil
- 4 medium-sized round vine ripened tomatoes, sliced
- Salt and freshly ground black pepper
- 1 1/2 pounds fresh mozzarella, cut into 1/3-inch slices
- 10 basil leaves, for garnish
Fried Chicken and Waffles
By ajiann
Directions Special equipment: Waffle iron For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, ze...
- 2 1/4 teaspoons kosher salt
- 1 teaspoon lemon zest (from 1 large lemon)
- 1/4 teaspoon sweet paprika
- 2 pounds bone-in chicken breasts (about 4 small breasts)
- 4 cups vegetable oil
- 1/3 cup instant flour, such as Wondra
- 1/4 cup finely ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 3 cups waffle mix, such as Krusteaz
- 1/2 cup vegetable oil
- 1/4 teaspoon ground cinnamon
- Nonstick cooking spray
- Maple syrup, to serve
- Butter, to serve