Ajiann's profile page
Recipes
Fusilli with Olives and Tomatoes
By ajiann
Fusilli alla Puttanesca
- Salt
- One 35-ounce can Italian plum tomatoes (preferably San Marzano)
- 3/4 cup Cerignola or other firm green olives
- 1 pound fusilli
- 5 to 6 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled
- 6 anchovy fillets
- 3/4 cup oil-cured Gaeta or other black olives, pitted
- ½ teaspoon crushed red pepper
- 1/4 cup tiny capers, rinsed and drained
- 1/4 cup chopped fresh Italian parsley
- ½ cup grated pecorino Romano cheese
Baked Lemon Ziti
By ajiann
Directions For the pasta: Place an oven rack in the center of the oven
- Butter, for greasing the baking dish
- Salt
- 1 pound ziti pasta
- 1 tablespoon extra-virgin olive oil
- 12 ounces pancetta, sliced into 1/4-inch thick slices, chopped
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, at room temperature
- Zest of 2 large lemons
- 3/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 cups shredded mozzarella
- 2/3 cup plain breadcrumbs
- 1/3 cup grated Parmesan
- Extra-virgin olive oil, for drizzling
Scooter Bars
By ajiann
Crust: Preheat the oven to 400 degrees F
- Crust:
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 3 tablespoons packed light brown sugar
- 1 pinch kosher salt
- 6 tablespoons cold butter, cubed
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- Cold water, as needed
- Filling:
- 1 (8-ounce) package marshmallows
- 2 *2 egg whites
- Chocolate Glaze:
- 1/3 cup heavy cream
- 3 ounces bittersweet chocolate, chopped
- 1 tablespoon butter, softened
GROUND-MEAT MIX
By ajiann
This yields enough for two of the recipes that follow
- 4 slices white bread,
- torn into large pieces
- 1/2 cupwholemilk
- 3 garlic cloves
- 1 small onion, coarsely chopped
- 1 large egg
- Coarse salt and
- freshly ground pepper
- 1 1/4 pounds ground chuck
- (80 percent to 85 percent lean)
- 1 1/4 pounds ground pork
- (80 percent to 85 percent lean)
Maple-Fig Ice Cream
By ajiann
Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat
- Ice Cream:
- 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
Sunny's Chicken Parm Mini Meatloaf
By ajiann
Directions Chicken Meatloaf: For the breadcrumbs: The night before, toast the wheat bread and leave out overnight ...
- 2 slices wheat bread
- 2 to 3 russet potatoes, peeled and sliced paper thin on a mandolin
- 1 stick salted butter, melted
- 1/4 cup lemonade
- 1/3 cup grated Parmesan (like sand)
- 1/4 cup grated onion
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- Pinch red chile flakes
- 1 clove garlic, grated on a rasp
- 1 large egg
- Coarsely ground black pepper
- 1 pound ground chicken
- 8 to 10 cherry tomatoes, hand crushed
- 6 sprigs fresh thyme
- Meatloaf Gravy, recipe follows, optional
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, grated on a rasp
- 8 to 10 sprigs fresh thyme
- 1 cup chicken stock, warmed
- 1/2 cup lemonade, warmed
- Kosher salt and coarsely ground black pepper
Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
By ajiann
Directions Combine all the rub ingredients in a small bowl
- 2 tablespoons Spanish paprika
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons dark brown sugar
- 1 teaspoon chile de arbol powder
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 large yellow bell peppers, grilled, peeled, seeded and chopped
- 1 clove garlic, chopped
- 2 tablespoons pine nuts
- 1 cup chopped fresh cilantro leaves
- 3 tablespoons grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly grated pepper
- 4 mahi mahi fillets, 8 ounces each
- 4 teaspoons olive oil
- "Barbecue" Rub
- Cilantro leaves
Thai Roasted Green Fish
By ajiann
Mediterranian Bass
- 1 tablespoon lime juice (about half a lime, save the other half for later)
- 1/2 cup loosely packed fresh cilantro (leaves and soft stems)
- 1/2 cup loosely packed fresh mint leaves
- 1 teaspoon fish sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon light brown sugar
- 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 3 tablespoons canola oil
- 1 (3 pound) whole striped bass, scales, fins and innards removed
Austrian-Style Potato Salad
By ajiann
Austrian style potato salad seasoned with vinegar and mustard for a tart and tangy flavor
- 2 lbs yukon gold (4 large)
- 1 cup low sodium chicken broth
- 1 cup water
- salt
- 1 tablespoon sugar
- 2 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup veg oil
- 1 small red onion, chopped fine 3/4 cup
- 6 cornichons minced 2 tablespoons
- 2 tablespoons minced fresh chives
- black pepper
Tiramisu (Cody)
By ajiann
Lydia's Cody
- 2 1/2 C Strong warm espresso
- 30 Savoiardi (Italian ladyfingers)
- 6 Egg yolks
- 3/4 C + 1/3 C Sugar
- 1 1/4 # Mascarpone cheese
- 2 C Heavy Cream
- 1 1/2 T Dark rum
- 2 oz Chopped chocolate
- Cocoa for dusting
- See more at: http://lidiasitaly.com/recipes/detail/1328#sthash.QmTd23EQ.dpuf