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Recipes
Basic Pizza Dough
By ajiann
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top
- 1 tablespoon sugar
- 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 2 nd receipe
Crostini with Poached Figs and Goat Cheese
By ajiann
Directions In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise
- 2 cups dry red wine, such as Pinot noir
- 2 tablespoons plus 1 teaspoon honey
- 6 dried Mission figs (about 4 ounces)
- 2 whole star anise
- 3 ounces pancetta, sliced into 1/4-inch thick slices
- 1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional
- 2 tablespoons olive oil
- 8 ounces goat cheese, at room temperature
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 teaspoon chopped fresh mint
- 1/4 teaspoon kosher salt
- 2 tablespoons sliced fresh mint, for sprinkling
Salami Cups with Whipped Honey Ricotta and Fresh Figs
By ajiann
Directions Special equipment: two 24-cup mini muffin tins and a piping bag, optional Preheat the oven to 400 degr...
- 24 thin slices salami
- 2 cups whole-milk ricotta cheese
- 4 ounces mascarpone cheese
- 2 tablespoons honey
- Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice
- 1 teaspoon crushed red pepper
- Kosher salt
- 4 ripe fresh figs, sliced into thin "coins"
- 1/2 cup hazelnuts, toasted and crushed
- Fresh basil leaves, cut into chiffonade, for garnish
Gina's Orzo Salad
By ajiann
Directions Bring a large pot of salted water to a boil over medium heat
- 1 pound orzo
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 2 lemons, juiced
- Kosher salt and freshly ground black pepper
- 2 cups halved red and yellow cherry tomatoes
- 1 cup slivered almonds, toasted
- 1 small red onion, finely chopped
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons chiffonade fresh mint leaves
- 5 ounces crumbled feta cheese
Farfalle with Pistachio Nuts
By ajiann
Farfalle ai Pistacchi Nonna Saporito frequently made this macaroni dish with pistachio nuts that is so popular i...
- 1 medium yellow onion, minced
- 1/2 cup shelled natural pistachio nuts, coarsely chopped
- 4 Tablespoons extra virgin olive oil (plus extra)
- 1 teaspoon crushed red pepper flakes or red pepper paste
- Fine sea salt
- Grinding fresh ground black pepper
- 1-pound farfalle or penne
- 2/3 cup grated Pecorino cheese
Blackberry Raspberry Pie
By ajiann
Directions Special equipment: 9-inch ceramic or glass pie dish Line a baking sheet with foil
- Two 16-ounce bags frozen blackberries, thawed and strained
- Two 16-ounce bags frozen raspberries, thawed and strained
- 1 cup sugar, plus 1 teaspoon for sprinkling
- 2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
- 1/4 cup arrowroot powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- Butter, for greasing
- Two 9-inch unroll-and-bake refrigerated pie crusts
Mile-High Lemon Meringue Pie
By ajiann
From the episode: Pucker-Up Pies If using a hand-held mixer, you will need a very large, deep bowl and should mo...
- Lemon Filling
- 1 1/4 cups sugar
- 1 cup lemon juice (from 6 lemons)
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 8 large egg yolks (reserve 4 whites for meringue)
- 2 tablespoons grated lemon zest
- 3 tablespoons unsalted butter , cut into pieces and softened
- 1 (9-inch) pie shell , fully baked and cooled
- Meringue
- 1/2 cup water
- 1 cup sugar
- 4 large egg whites (reserved from filling)
- Pinch table salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Chocolate Fettuccine with Peas and Pancetta
By ajiann
Directions For the chocolate pasta dough: Place the cake flour, all-purpose flour, cocoa powder, salt and egg yolk...
- 2 cups cake flour
- 3/4 cup all-purpose flour, plus more for dusting
- 1/4 cup unsweetened cocoa powder, plus more for dusting
- 1/8 teaspoon kosher salt
- 4 large egg yolks, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/2 cup (4 ounces) mascarpone, at room temperature
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon pure vanilla extract
- Salt
- 1 teaspoon vegetable oil
- 8 ounces pancetta, finely diced
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh sage leaves (about 10 leaves)
- 1/2 cup frozen petite peas, thawed
- One 2-ounce block bittersweet chocolate