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Recipes
Balsamic Roasted Beet Salad
By ajiann
Directions Preheat the oven to 400 degrees
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
Turkey Breast "Porchetta"
By ajiann
Directions For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the oran...
- 2 teaspoons fennel seed
- 2 teaspoons orange zest (1 orange)
- 3 1/4 teaspoons kosher salt
- One 6-pound boneless, skin-on turkey breast, butterflied
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
- 2 small apples, cut in 1/3-inch dice
- 2 shallots, minced
- 1 large bulb fennel, cut into 1/4-inch dice
- 2 tablespoon chopped fresh rosemary (about 2 sprigs)
- 2 sprigs fresh rosemary
- 1 tablespoon plus 1 teaspoon flour
- 1 tablespoon extra-virgin olive oil, as needed
- 1/2 cup dry white wine, such as pinot grigio
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Lobster Risotto Arancini
By ajiann
Directions For the risotto: Melt the butter in a large saucepan over medium heat
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 2 cloves garlic, smashed and peeled
- 1 1/2 cups arborio rice
- 1 cup white wine, such as pinot grigio
- 3 cups chicken broth or lobster stock, at room temperature
- 2/3 cup grated Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon freshly chopped parsley
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Nonstick cooking spray
- 2 cups panko
- 1/2 cup finely grated Parmesan
- 2 eggs, beaten
- 8 ounces lobster tail meat, chopped into 1/2-inch cubes
- Vegetable oil, for frying
Grilled Mini Pork Skewers
By ajiann
Directions In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1...
- 3/4 cup cream sherry, such as Bristol Cream
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
- 2 tablespoons extra-virgin olive oil
- 1/3 cup heavy whipping cream
- Nonstick vegetable oil spray
- 1 Belgian endive spear, separated into 8 to 10 leaves
- Special equipment: eight to ten 4-inch wooden skewers
Red, White and Blueberry Coleslaw
By ajiann
Directions Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to ...
- 1 small or 1/2 large head green cabbage, cut into 1/4-inch wide strips (about 6 cups)
- 1 small red onion, halved and thinly sliced (about 1/2 cup)
- 6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish)
- 1/2 cup dried blueberries (reserve 1 tablespoon for garnish)
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 cup toasted chopped pecans (reserve 1 tablespoon for garnish)
- Kosher salt and freshly ground black pepper
Best Pie Crust Ever
By ajiann
Blend the flour, sugar, and salt in a food processor
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into small pieces
- 3 tablespoons solid vegetable shortening, chilled, cut into small pieces
- 4 tablespoons (or more) ice water
Tomato, Pasta, and Potato Bake
By ajiann
1. Preheat oven to 400 degrees
- extra-virgin olive oil, for baking dish
- 1 pound rigatoni
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons fresh oregano leaves
- 1 pound Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 1/2 medium onion, halved and thinly sliced
- 1 cup grated Parmesan
- coarse salt and ground pepper
Apricot and Walnut Phyllo Cups
By ajiann
Special Equipment: a 12-count mini muffin pan Place an oven rack in the center of the oven and preheat to 375 de...
- More recipes? Try these recommendations:
- 1 1/2 cups (8 1/2 ounces) dried apricots
- 1/2 cup chopped and toasted walnuts
- 1/4 cup honey
- 1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional,
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cardamom
- 4 sheets frozen phyllo dough, thawed
- 2 tablespoons unsalted butter, melted
- Directions
- Special Equipment: a 12-count mini muffin pan
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Us
- Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.
- Next Recipe
- Similar Recipe
- Plum Pizza with Ricotta, Apricot Reserves and Peanuts
Caramelized Bacon
By ajiann
Directions Preheat the oven to 375 degrees F
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine's
Pumpkin Cream Pie
By ajiann
Make the gingersnap crust
- For the Gingerbread Crust
- 1 1/4 cups Ground gingersnaps
- 2 tablespoons sugar
- salt
- 4 tablespoons butter melted and cooled.
- For the pumpkin cream filling
- 2 cups of whole milk
- 1/2 teaspoon pure vanilla
- 1/4 teaspoon cinnnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch of ground cloves
- 1/2 cup sugar
- salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 11/4 cups solid-pack pumpkin
- 1 tablespoon unsalted butter
- 1 3/4 cups heavy cream