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Recipes
CURRIED LENTIL SOUP
By ajiann
Heat 1 tablespoon olive oil in heavy large pot over medium heat
- Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
- tablespoons olive oil, divided
- medium onion, chopped medium carrot, finely chopped large garlic cloves, chopped, divide tablespoons (or more) curry powdercup French green lentils cups (or more) water, divided
- 15 - to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
- tablespoon fresh lemon juice tablespoons (‘/4 stick) butter green onions, thinly sliced lemon, cut into 6 wedges
Seared Scallops with Pineapple-Cucumber Salsa
By ajiann
In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt, and hot sau...
- 1 cup peeled and diced cucumber
- 1 cup diced canned pineapple, drained
- 3 tablespoons freshly chopped cilantro leaves
- 1 tablespoon finely chopped red onion
- 1 lime, juiced
- 2 1/2 teaspoons finely grated lime zest
- 1 teaspoon finely chopped jalapeno pepper
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 2 pounds sea scallops
- Freshly ground black pepper
- 2 1/2 tablespoons olive oil
Apple, Pineapple, and Cherry Phyllo Packages with a Rum Crème Anglaise
By ajiann
To make Filling: 1. In large mixing bowl, combine apples, pineapple, brown sugar, coconut flakes, dried cherries,...
- 2 ‐3 Granny Smith apples (1 pound), peeled, cored and diced in 1/4” cubes
- 1/2 pineapple, peeled, cored, and diced in 1/4” cubes
- 5 tablespoons brown sugar
- 1/2 cup coconut flakes, sweetened
- 2 tablespoons dried cherries
- 1 tablespoon lemon juice
- 2 tablespoons dark rum
- 1 tablespoon butter
- 8 phyllo sheets, defrosted
- 8 tablespoons (1 sick) butter, melted
- 1 pint vanilla ice cream, melted
- 1/4 cup dark rum
Grilled Pizzettas with Parmigiano, Prosciutto and Arugula
By ajiann
n a small saucepan, bring chiles and oil to a simmer
- Chili Oil:
- 5 to 6 * 5 to 6 Fresno chile peppers, roughly chopped
- 1 1/2 * 1 1/2 cups extra-virgin olive oil
- For the dough:
- 1/2 * 1/2 cup warm tap water
- 1 1/2 * 1 1/2 teaspoons dry yeast
- 1/2 * 1/2 teaspoon sugar
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 2 * 2 tablespoons extra-virgin olive oil
- For the toppings:
- 1/2 * 1/2 pound Parmigiano-Reggiano, shaved thin
- * 1/2-pound Taleggio cheese, rind removed and chopped
- 1/4 * 1/4 pound prosciutto, sliced thin
- 2 * 2 cups baby arugula
- 2 * 2 plum tomatoes, diced
- 1/4 * 1/4 cup pitted gaeta olives, sliced
- 2 * 2 tablespoons capers
- * Pinch red pepper flakes
- * Salt
- * Extra-virgin olive oil
- * Chili-infused oil, for garnish
- * Chopped chives, for garnis
Caponata
By ajiann
Preheat the oven to 400 degrees F
- 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1 large red onion, cut into 1/2-inch dice
- Pinch crushed red pepper flakes
- 1 fennel bulb, cut into 1/2-inch dice
- 3 ribs celery, cut into 1/2-inch dice
- 6 garlic cloves, thinly sliced
- 1 red and 1 yellow bell pepper, cut into 1/2-inch dice
- 2 zucchini, cut into 1/2-inch dice
- 1/2 cup water
- 1/2 cup tomato paste
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/4 cup golden raisins
- 1/4 cup capers
- 1/4 cup pine nuts, toasted
- 1/2 bunch mint, cut into chiffonade
Italian Easter Pie
By ajiann
Easter pie, a double-crust "stuffed pizza" filled with ham, eggs, and cheese, is traditionally eaten in Italian hou...
- Ingredients
- Volume
- Ounces
- Grams
- Crust
- 5 cups Italian-Style Flour or 4 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 6 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful); or nonfat dry milk
- 1/4 cup olive oil
- 1 cup + 2 tablespoons lukewarm water*
- If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)
- Filling
- 1 dozen large eggs
- 1 pound good-quality, full-flavored ham
- 2 cups ricotta cheese, part-skim preferred
- 1 cup freshly grated Parmesan cheese, lightly packed
- salt, coarsely ground black pepper, and chopped fresh parsley, to taste
- Glaze
- 1 large egg
- 2 tablespoons sugar
Stuffed Baby Peppers
By ajiann
Place an oven rack in the center of the oven and preheat to 350 degrees F
- Vegetable oil cooking spray
- 2 tablespoons olive oil
- 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
- 1/2 medium onion, finely chopped
- 3/4 cup ricotta cheese
- 1/3 cup grated Parmesan
- 1/2 cup frozen petite peas, thawed
- Kosher salt and freshly ground black pepper
- 24 (2 to 3-inch long) sweet baby peppers
Parmigiano Sformato with Piquillo Peppers and Almonds
By ajiann
Preheat oven to 325 degrees F
- * Nonstick cooking spray
- 2 * 2 cups heavy cream
- 4 * 4 eggs
- 1 * 1 cup grated Parmigiano-Reggiano
- * Salt
- 1 * 1 pinch cayenne
- 1 * 1 jar piquillo peppers, julienned
- 1/4 * 1/4 cup sliced almonds, toasted
- 2 * 2 cups arugula or mesclun
- * Extra-virgin olive oil
- 3 to 4 * 3 to 4 tablespoons sherry vinegar
- 2 * 2 tablespoons chopped chives
- * Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups
Meringue & Ganache
By ajiann
Completely melt the chocolate in a double boiler
- Ganache:
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
- Meringue:
- 1 part egg white
- 1 1/2 parts sugar
Green Goddess Rice
By ajiann
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat
- 1 1/2 cups basmati rice
- Kosher salt
- 1 small avocado, peeled, pitted, and coarsely chopped
- 1 cup packed fresh basil leaves
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup water
- Freshly ground black pepper