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Recipes
Pork Meatballs
By ajiann
Heat the vegetable oil in a large skillet over high heat
- 2 pounds ground pork (lean but not too lean), cut from the pork shoulder
- Kosher salt
- 2 teaspoons chili flakes
- 2 teaspoons fennel seeds
- 2 eggs
- 1/2 cup sour cream
- 2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
- 1 cup freshly grated Parmesan
- 1 cup bread crumbs, toasted
- 1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
- My Mother's Marinara Sauce, recipe follows
- 4 tablespoons extra-virgin olive oil
- 2 large yellow onions, peeled, halved and diced
- 10 cloves garlic, peeled, halved and cut into thin slices
- 2 to 3 teaspoons red pepper flakes
- 2 teaspoons granulated sugar
- Kosher salt
- 3 medium carrots, peeled and grated
- 1 (28-ounce) can whole peeled tomatoes
- 4 cups water, divided, plus more as needed
- 1 cup basil leaves, washed
- Freshly grated Parmesan
English Scones
By ajiann
Adapted from Jones Wood Foundry, Manhattan
- 3 cups self-rising flour
- Or
- 3 cups of AP flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons baking power
- 1/4 teaspoon salt
- 1/4 cup sugar
- 4 ounces unsalted butter - cool room temp
- 1 cup + 1 tablespoon whole milk
- 1 cup dried currants
- 1 egg yolk
Cranberry Wild Rice Dressing
By ajiann
In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil
- 1 * 1 (6.2 ounces) box fast cooking long-grain and wild rice
- 1 1/2 * 1 1/2 cups (or according to rice box instructions) low-sodium chicken stock
- 1 * 1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley)
- 1 * 1 (11 ounces) can mandarin orange segments, drained
- 1/3 * 1/3 cup chopped pecans
- 1/2 * 1/2 cup cranberry sauce
Potato Basil Frittata Squares
By ajiann
Directions Preheat the oven to 350 degrees F
- 12 tablespoons unsalted butter, divided
- 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 12 extra-large eggs
- 22 ounces ricotta cheese
- 1 pound 2 ounces Gruyere cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/4 cups chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Weir Dough for Pizza
By ajiann
To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl
- 1/4 cup plus 2 tablespoons lukewarm water (110ºF)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/2 cup lukewarm water (110ºF)
- 1/2 teaspoon salt
Orange Glazed Duck
By ajiann
Preheat oven to 475 degrees F
- For Duck:
- 4 * 4 duck breasts
- 1 * 1 tablespoon salt
- 1 * 1 teaspoon ground black pepper
- 1 * 1 teaspoon poultry seasoning
- 1/2 * 1/2 teaspoon ground cumin
- For Glaze:
- 1 * 1 cup orange marmalade
- 1/2 * 1/2 cup honey
- 2 * 2 tablespoons orange liqueur (recommended: Grand Marnier)
Curried Chicken Salad on Apple Rounds
By ajiann
Directions Whisk together the yogurt, mayonnaise, lemon juice, scallions, curry powder, 1/2 teaspoon salt and a fe...
- 1/2 cup 2-percent Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 scallions, sliced
- 1 1/2 teaspoons mild curry powder
- Kosher salt and freshly ground black pepper
- 1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)
- 1/4 cup pecans, chopped
- 1/4 cup loosely packed parsley leaves, chopped
- 1 small stalk celery, finely chopped
- 3 tablespoons golden raisins
- 3 large crisp red apples, such as Pink Lady or Honeycrisp
- 8 small Boston or Bibb lettuce leaves
- 1/2 cup 2-percent Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 scallions, sliced
- 1 1/2 teaspoons mild curry powder
- Kosher salt and freshly ground black pepper
- 1/2 rotisserie chicken, meat shredded, skin and bones discarded (about 2 cups meat)
- 1/4 cup pecans, chopped
- 1/4 cup loosely packed parsley leaves, chopped
- 1 small stalk celery, finely chopped
- 3 tablespoons golden raisins
- 3 large crisp red apples, such as Pink Lady or Honeycrisp
- 8 small Boston or Bibb lettuce leaves
Everything Bagel Bun
By ajiann
Directions Preheat the oven to 350 degrees F
- 1 brioche bun, halved
- 1 egg white, beaten
- 1 1/2 teaspoons poppy seeds
- 1 teaspoon dried minced onion
- 1 teaspoon sesame seeds
- 1/8 teaspoon kosher salt
Veggie Curry Burger
By ajiann
This recipe came about during an effort to find the best-tasting veggie burger for Chef Keller’s Burger Bar resta...
- Curry Mayonnaise
- 1 Tbsp. curry powder
- 1 Tbsp. water
- 1 Cup mayonnaise
- 1/4 Cup red apple, unpeeled, 1/4 in. dice
- 1/4 Cup green apple, unpeeled, 1/4 in. dice
- Veggie Burgers
- 1/2 Cup onion, sliced,
- 1/2 Cup white mushrooms, sliced
- 1 cup bread crumbs
- 1 Teaspoon curry powder
- 1/2 Cup soy beans, cooked
- 1/2 Cup brown rice, cooked
- 1/2 Cup white rice, cooked
- 1/2 Cup lentils, cooked
- 1/2 Cup potato flakes, Yukon gold
- 1/2 Cup pumpkin puree, unsweetened
- 1/2 Cup mozzarella cheese, grated
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 Cup olive oil
Carrot Cake for Two
By ajiann
Directions For the cake: Preheat the oven to 350 degrees F
- Cooking spray
- 1/4 cup pecans
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Pinch freshly grated nutmeg
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 5 ounces carrots (about 3 small), finely grated (about 1 cup)
- 8 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract