Ajiann's profile page
Recipes
Walnut Rosemary Tart with Orange Chantilly Cream
By ajiann
Directions Place a rack in the center of the oven and preheat the oven to 350 degrees F
- 1/3 cup walnuts
- 1 teaspoon chopped fresh rosemary
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, chopped into 1/2-inch pieces
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup dark brown sugar
- 1/2 cup honey
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine salt
- 2 cups walnuts, coarsely chopped
- 1 teaspoon finely chopped fresh rosemary
- 1 1/2 cups heavy cream
- 2 teaspoons granulated sugar
- 1 teaspoon orange zest plus 1/4 cup fresh orange juice
- Powdered sugar, for dusting
- Special equipment: a 9-inch tart pan
Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts
By ajiann
Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts
- Vegetables:
- Ingredients
- 6 * 6 ribs celery
- * Kosher salt
- 1 * 1 lemon, halved, divided
- 1/2 * 1/2 pound haricots verts, stem end removed
- * Extra-virgin olive oil
- 2 * 2 garlic cloves
- * Pinch crushed red pepper flakes
- Fish:
- 4 * 4 (6-ounce) halibut fillets, skin removed
- * Kosher salt
- 1/2 * 1/2 bunch thyme, leaves chopped
- 1/2 * 1/2 bunch chives, minced
- 4 * 4 sprigs flat-leaf parsley, leaves finely chopped
- 1 * 1 heaping cup instant mashed potato flakes
- 1 * 1 egg beaten with 1 tablespoon water
- * Extra-virgin olive oil
Shrimp Balls with Soju-Tomato Sauce
By ajiann
Directions In a food processor, combine the shrimp, shallots, chiles, coconut, brown sugar, lemon zest and juice a...
- Shrimp Balls:
- 1 1/2 pounds Contessa shrimp, peeled
- 3 shallots, peeled and quartered
- 3 Thai bird chiles
- 1 cup unsweetened shredded coconut
- 1 tablespoon brown sugar, packed
- Zest of 2 lemons, juice of 1
- 4 tablespoons julienned Thai lime leaves
- Kosher salt and freshly ground black pepper
- 1 cup rice flour
- 1 cup canola oil
- Soju-Tomato Sauce
- One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
- 1/4 cup extra-virgin olive oil
- 8 smashed garlic cloves
- Red pepper flakes, to taste
- 1/4 cup TY KU soju
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter or olive oil for finishing the sauce
- Kosher salt and freshly ground black pepper
Roasted Shrimp Cocktail with Green Goddess Dressing
By ajiann
Directions Preheat the oven to 400 degrees F
- 2 pounds large shrimp (14 to16 shrimp per pound)
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped basil leaves (18 to 20 leaves)
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 stalks celery, cut into sticks
Susur Lee's Soju and Lemon Roasted Crusted Wild Salmon
By ajiann
Pre-heat oven to 375 degrees
- 1 cup TY KU soju
- Juice of 3 lemons
- 4 pieces 6-ounce center-cut, boneless, skinless salmon
- 4 slices whole wheat Wonder bread
- 2 cups all purpose flour
- 2 eggs
- 2 cobs corn, charred
- 2 onions, charred
- 2 red bell peppers, charred
- Fennel shoots, for garnish
- Kosher salt and freshly ground black pepper
- Canola oil
Scallops with Mango and Avocado
By ajiann
In a medium pot, bring 2 cups canola oil to 350 degrees F
- 2 cups canola oil, plus 3 tablespoons divided
- 10 wonton wrappers
- Salt, as needed
- 1/2 pound (U20) sea scallops, patted dry
- Freshly cracked black pepper, as needed
- 1/2 mango, small diced
- 1/2 avocado, small diced
- 2 tablespoons coconut milk
- 1/2 teaspoon hot sauce (recommended: Sriracha)
- 1/2 lime, juiced
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
- FROSTING:
- 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)
- 1 8 oz. pkg. regular cream cheese
- 1 box or 4 cups powdered confectioners sugar
- 1 stick butter
- 1 teaspoon vani lIa
- Mix above all together.
Wild Mushroom Toasts
By ajiann
Preheat broiler. In large skillet, heat oil over medium-high heat
- 2 * 2 tablespoons olive oil
- 1/4 * 1/4 cup chopped onion
- 5 * 5 cups finely chopped mushrooms, blend of button and wild
- 1 * 1 garlic clove, minced
- 1 * 1 teaspoon dried thyme
- 1/4 * 1/4 cup whipping cream
- 1/2 * 1/2 cup grated fontina cheese
- 1/2 * 1/2 cup freshly grated Parmesan
- 24 * 24 slices Melba toast
Nonna's Artichokes
By ajiann
Directions Butter a 9-by-13-inch glass baking dish
- Butter, for greasing the baking dish
- 2 large or 3 medium 10-ounce artichokes, trimmed, thorns removed, halved lengthwise and chokes removed
- 1 large lemon, halved
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, peeled
- 3 tablespoons anchovy paste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup medium black olives, pitted and coarsely chopped
- 2 tablespoons capers, drained and rinsed
- 1/2 cup grated Parmesan
- 3/4 cup plain breadcrumbs
Pasta with Roasted Cauliflower
By ajiann
Humble and regal at the same time, here’s a cauliflower and pasta dish to soothe the soul
- 2 pounds cauliflower florets, trimmed (about 2 medium head)
- 3 tablespoons olive oil, divided, plus more for drizzling
- 1/2 teaspoon salt, divided
- Freshly ground black pepper
- 6 garlic cloves, thinly sliced
- 12 ounces dried rigatoni (or other) chunky pasta
- 2 tablespoons butter, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon anchovy paste
- 1/8 teaspoon crushed red pepper (or to taste)
- 2/3 cup freshly grated Pecorino Romano cheese
- 1/4 cup chopped fresh mint
- Read more: http://relish.com/recipes/pasta-with-roasted-cauliflower-breadcrumbs-pecorino-and-mint/#ixzz2JwFawrgi