Ajiann's profile page
Recipes
Sugared Cardamom Pears
By ajiann
Directions In a skillet over medium-high heat, add the butter
- 4 tablespoons butter
- 3 Bosc pears, peeled, cored, cut into 8ths
- 1/4 cup brown sugar
- Pinch salt
- 1/4 teaspoon ground cardamom
- 1 teaspoon Madagascar vanilla extract
- Vanilla ice cream, for serving
- Crystallized ginger, for garnish
- Poached Pears in Honey, Ginger and Cinnamon Syrup
Michel Richard's Beet Soba Bolognese
By ajiann
Wash and dry the button mushrooms
- 1 small can beets, processed in a food processor and strained
- 1 lb cooked Soba noodles
- 1 lb button mushrooms
- 2 tablespoons corn starch
- 4 oz pancetta
- 2 tablespoons sweet butter
- 1/2 yellow onion, diced
- 4 garlic cloves, minced with a microplane
- Pinch nutmeg
- 1 4oz can tomato paste
- 1/2 cup cream
- 1 teaspoon madras curry
- 1 tablespoon of soy sauce
- 2 tablespoon chives, chopped
- 4 tablespoon parmesan cheese, grated
- Salt & Pepper to taste
- Directions
- Tags: Episode 612, entree, Guest Chef, Soba noodles, Pancetta, noodles, noodle
- Pairing notes
- Jean Luc Colombo Rose From Provence, France. Surprisingly complex, with intriguing notes of raspberry, cherry and black olive. Colombo is hailed as "the winemaking wizard of the Rhone" for introducing
- Cooking Tips
- Prepping Mushrooms
- Related recipes
- Soba Noodle Carbonara
- Miso-Butter Pork Udon Noodles
- East-West Beef and Bean Stew
- Browse the storeKyocera 2-Piece Starter Ceramic Boxed Cutlery Set
- Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
- Follow Simply Ming on twitter! Become a fan of Simply Ming on facebook!
- Follow Ming's restaurant, Blue Ginger, on twitter! Become a fan of Blue Ginger on facebook!
- Copyright 2009 Ming TsaiContact Us | Privacy Policy | Photo Credits
- Designed and developed by Swift Navigator
Shrimp and Cannellini Beans Antipasto
By ajiann
Mary Ann Esposito
- 3/4 cup Filippo Berio extra virgin olive oil
- Juice of one large lemon plus the zest
- 1 1/4 teaspoons fine sea salt
- 2 tablespoons capers in salt, well rinsed
- 2 tablespoons chopped parsley
- 1/2 teaspoon celery salt
- 2 pounds cooked and shelled medium size shrimp (20 to 40 per pound)
- 1 cup cherry tomatoes, but in half
- 1 14-ounce can cannellini beans, drained and well rinsed
- 2 tablespoons minced shallot or spring onions
- 8 slices crusty bread, grilled or toasted
Kale Chips
By ajiann
4.Place the kale in a single layer on a baking sheet covered with parchment paper
- L Remove thick stems from 3 large kale leaves and discard.
- 2 .Cut the leaves into
- 2-Inch pieces.
- 3 . Put kale slices in a bowl and drizzle with olive oi1. Mix well.
CRAB RAVIOLI WITH LEMON BUTTER
By ajiann
These zesty, melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat
- FOR THE FILLING
- 1 cup ricotta cheese (8 ounces)
- 1 cup lump crabmeat, such as peekytoe (8 ounces)
- Coarse salt and freshly ground pepper
- Vs teaspoon red-pepper flakes
- FOR THE RAVIOLI
- All-purpose flour, for
- baking sheet
- 90 wonton wrappers
- (two 12-ounce packages)
- 1 large egg, lightly beaten,
- for egg wash
- Coarse salt
- FOR THE SAUCE
- 1 stick unsalted butter
- 2 teaspoons lemon peel, very finely chopped, plus
- 2 teaspoons fresh lemon juice Garnish: fresh chervil
Spinach Artichoke Whole-Wheat Penne
By ajiann
This is a dish that can stand alone as an entree or be served up as a side
- 1 pound whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
- 1 small bundle farm fresh spinach, stems trimmed
- 1 shallot, peeled and coarsely chopped
- 1/2 cup chicken or vegetable stock, just eyeball the amount
- A handful fresh mint leaves
- A handful lightly toasted slivered almonds
- Kosher salt or freshly ground sea salt and black pepper
- 1 large clove garlic - peeled
- A handful grated Parmigiano-Reggiano cheese
Spicy Cocktail Meatballs
By ajiann
To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil
- For the sauce:
- pound ground beef
- 1 pound ground pork
- 1 cup plain bread crumbs
- 1/2 cup milk
- 1/2 cup finely chopped onion
- 2 eggs
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
- 1 1/2 teaspoons salt
- 1 tablespoon canola oil
- nocoupons
- 2 tablespoons canola oil
- 1 cup finely chopped onion
- 2 teaspoons crushed red pepper flakes
- 2 cups ketchup
- 1/4 cup brown sugar
- 2 tablespoons red wine vinegar
CHICKEN POTPIES WITH PUFF PASTRY
By ajiann
1.Preheat oven to 4250. Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes
- 1 shallot,finely chopped
- 3 tablespoons extra-virgin oliveOil
- 1 carrot, peeled and thinly sliced crosswise
- 1 small parsnip, peeled and sliced into rounds
- 1 russet potato, peeled and diced
- 1/2 cup dry white wine 1 1/2 cups chicken stock
- 1 pound boneless,skinless chicken breastS,cut into1/2 inch pieces
- 3 thyme sprigs
- Coarse salt and freshly ground pepper
- 5 teaspoons cornstarch whisked with
- 2 tablespoons water
- 1/2 cup heavy cream
- 1 package (14 ounces) puff pastry, cut into four 4 1/4-inch squares
- 1 large egg, lightly beaten
Sweet Potatoes with Honey
By ajiann
4 Place the potatoes on a baking sheet with parchment paper so they do not sticl& 5
- 1 . Thorouglfly dean 2 pounds sweet potatoes. Leave on the skin. Cut into small 2-inch to 3-inch squares.
- 2 . Place sweet potato squares in a tar9e bowl. Drizzle 2 tablespoons olive oil and 2 tablespoons honey, more if you like your potatoes sweeter.
- 3 . Sprinkle in 1/4 teaspoon salt and W teaspoon ground pepper and mix well.
Moroccan-Style Striped Bass
By ajiann
Directions Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil
- 3 cups fresh orange juice
- Fresh thyme sprigs
- 1 tablespoon honey
- Harissa, to taste
- 4 (6-ounce) fillets wild striped bass, with skin
- Canola oil
- Salt and freshly ground black pepper
- Cured black olives, pitted, coarsely chopped
- Brined black olives, pitted
- Roughly chopped flat-leaf parsley