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Recipes
Cherry Almond Clafouti
By ajiann
Preheat the oven to 375 degrees F
- Butter, softened, for greasing
- 2 tablespoons plus 1/3 cup sugar, divided
- 1 3/4 cup pitted dark sweet cherries
- 3 eggs
- 1/4 teaspoon almond extract
- Pinch salt
- 1 1/4 cups almond milk
- 1/4 cup all-purpose flour
- Confectioners' sugar, for dusting
- Blanched sliced almonds, for serving, if desired
Fettuccine with Rock Shrimp, Corn & Jalapeño
By ajiann
Makes 4 servings Hands-on Time: 30 minutes Total Preparation Time: 45 minutes
- 1 pound dried fettuccine
- 3 tablespoons plus 1/4 cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling
- 1 medium jalapeño, stemmed and seeded, sliced in rounds
- 1 pound rock shrimp, peeled and deveined
- Sea salt
- Freshly ground black pepper
- 6 ears corn, kernels removed from cob, about 3 cups
- 2 cups arugula, rinsed and spun-dry, chopped
Neapolitan Ragu
By ajiann
Directions Heat the oven to 350 degrees F
- Topping:
- Extra-virgin olive oil
- 8 Ultimate Meatballs, recipe follows
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning
- 2 tablespoons fennel seeds
- 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces
- 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 medium carrots, roughly chopped
- 1 large onion, roughly chopped
- 2 ribs celery, roughly chopped
- 2 cups dry red wine
- 3 (28-ounce) cans tomatoes (recommended: San Marzano)
- 2 tablespoons tomato paste
- 2 pounds spaghetti, cooked al dente in salted water
- 1 cup roughly chopped raisins
- 1 cup toasted pine nuts, roughly chopped
- 1 cup roughly chopped flat-leaf parsley
Lemon Curry Corn Fritters
By ajiann
In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside
- Curry paste:
- 3 tablespoons mild yellow curry powder
- 1 lemon, zested
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 3 tablespoons water
- Pinch salt
- Corn mixture:
- 1 (16-ounce) bag frozen whole corn kernels, thawed
- 2 tablespoons olive oil
- 1 shallot, diced
- 8 slices pancetta, diced
- Fritters:
- 1/2 cup all-purpose flour
- 2 tablespoons soy sauce
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 scallions, cut into 1/8-inch rounds
- Vegetable oil, for shallow frying
Brined Herb-Crusted Turkey with Apple Cider Gravy
By ajiann
Special equipment: butcher's twine To brine the turkey: Combine all of the ingredients for the brine in a large ...
- Brine:
- Ingredients
- 7 quarts water
- 1 quart apple cider
- 3/4 cup kosher salt
- 1/3 cup granulated sugar
- 1 large onion, diced
- 1 large or 2 small carrots, diced
- 3 ribs celery, diced
- 1 head garlic, cut in 1/2 equatorially
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
- 6 bay leaves
- 1 (12 to 14 pound) turkey, free range organic is great!
- Herb crust:
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 3 sticks butter, room temperature
- Kosher salt
- Gravy:
- 1 large onion, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cloves garlic, smashed
- 2 Granny Smith apples, cut into 1/2-inch dice
- 5 bay leaves
- 1 cinnamon stick
- 1 bunch thyme
- Kosher salt
- 1 quart chicken stock, divided
- 2 cups apple cider, divided
- 1/2 to 3/4 cup all-purpose flour
Sausage, Apple, and Walnut Stuffing
By ajiann
Coat a large saute pan, over medium heat, with olive oil and add the onions and celery
- Ingredients
- Extra-virgin olive oil
- 1 large onion, finely diced
- 3 ribs celery, finely diced
- Kosher salt
- 3 cloves garlic, smashed and finely diced
- 1 pound spicy sausage, casing removed, broken up into bite-size chunks
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
- 1 cup apple cider
- 1/2 bunch sage, leaves finely chopped
- 3/4 cup coarsely chopped walnuts
- 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
- 2 to 3 cups chicken stock
Five Spice Pineapple Carrot Cupcakes
By ajiann
Preheat the oven to 350 degrees F
- Frosting:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons Chinese five-spice powder
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple
- 3 large eggs
- 1 cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
- Frosting, recipe follows
- Crystallized ginger, as garnish
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons Madagascar vanilla extract
- 2 teaspoons Chinese ground ginger
- 3 cups powdered sugar
- In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.
Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
By ajiann
Directions Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling...
- 8 portabello mushroom caps
- Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
- 1 (10-ounce) box frozen chopped spinach, defrosted
- 1 can quartered artichoke hearts, drained well
- 1 1/2 cups ricotta cheese
- 1 egg yolk
- 1 clove garlic, grated with microplane or small side box grater
- Salt and freshly ground black pepper
- Freshly grated nutmeg, about 1/8 teaspoon
- 1/2 cup Parmigiano-Reggiano, a couple of handfuls
- 6 plum tomatoes, coarsely chopped
- 1 cup fresh basil leaves, about 20, torn
- 4 cups crusty bread, torn or coarsely chopped
- 1 small red onion, very thinly sliced
Frozen Lemon Whip with Blueberry Sauce
By ajiann
Line a 6-cup jumbo muffin tin with paper muffin liners
- Blueberry Sauce:
- 6 6 6 large egg yolks
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup fresh lemon juice
- 3 3 3 lemons, zested, plus thin slices for serving
- 2 2 2 cups heavy cream
- Blueberry Sauce, recipe follows
- Blueberries, for garnish
- 2 2 2 cups fresh blueberries
- 1/4 1/4 1/4 cup sugar
- 1/4 1/4 1/4 cup freshly squeezed lemon juice
- 1 1 1 lemon, zested
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