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Recipes
Silky Corn Soup with Truffle Oil and King Crab Meat
By ajiann
To prepare the soup: In a sauté pan, cook the oil over medium heat until it is hot, about 1 minute
- For the soup:
- 4 tablespoons Pompeian® Extra Virgin Olive Oil
- 3 small shallots, finely chopped
- 1 pound whole-kernel corn
- 1/4 cup sherry
- 4 cups chicken stock
- 1/4 cup cream
- 1 tablespoon C&H® or Domino® sugar
- Salt and pepper to taste
- For the crab mixture:
- 3 tablespoons butter
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon chopped chives
- 1/2 pound king crab meat, cut into 1/4-inch pieces, or lump crabmeat
- 2 tablespoons brandy
- 1 tablespoon Susan Rice™ Black Winter Truffle Olive Oil
Chocolate Crostata
By ajiann
Ganache: In a small pot, over low heat, heat the cream with the cinnamon and orange zest
- Ganache:
- love this because the crust is crunchy and buttery and it goes so well with the tartness of the chocolate.
- Ingredients
- 1 cup heavy cream
- 1/4 teaspoon ground cinnamon
- 1/2 orange, zested
- 1 1/4 cups semisweet chocolate
- Crostata:
- 2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 lemon, zested
- 1 stick unsalted butter, cut into small pieces
- 2 tablespoons to 1/4 cup ice water
- Sour cream, whipped cream, or ice cream, if desired
- Powdered sugar, if desired
- Ground cloves, if desired
Spinach Salad with Feta Cheese and Seedless Grapes
By ajiann
To prepare the dressing: Place all of the ingredients except the olive oil in a food processor and process for abo...
- For the dressing:
- 8 cherry tomatoes
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt
- 4 tablespoons Pompeian® Pomegranate Infused Balsamic Vinegar
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon C&H® or Domino® sugar
- 6 tablespoons Pompeian® Extra Virgin Olive Oil
- For the salad:
- 7 ounces bay spinach leaves
- 5 tablespoons toasted pine nuts
- 1 cup red seedless grapes, cut in half
- 5 tablespoons feta cheese, crumbled
Mediterranean Spiced Cucumber Medallions
By ajiann
Put the goat cheese, yogurt, 1/4 red bell pepper, lemon zest, garlic, salt, pepper, oregano, and the mint in a fo...
- 4 ounces chevre goat cheese, room temperature
- 1/4 cup Greek yogurt
- 1/4 red bell pepper seeded and chopped, plus 1/4, for garnish
- 1 lemon, zested
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon dried Mediterranean oregano
- 2 teaspoons chopped mint leaves
- 1 English cucumber, sliced into 1/2-inch rounds
Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls and Hazelnut-Mint Vinaigrette
By ajiann
To prepare the hazelnut-mint vinaigrette: Combine the mint, shallots, garlic, honey, salt and oils in a blender
- For the hazelnut-mint vinaigrette:
- 1/2 cup hazelnut-mint vinaigrette
- (See accompanying recipe.)
- 4 Palisade peaches, pitted, skins removed, each peach cut into 4 wedges
- Goat cheese balls
- (See accompanying recipe.)
- 2 tablespoons High Country Orchards Rainier cherries, pitted and halved, for garnish
- 1 cup watercress
- (just the leafy tops), for garnish
- 1 cup fresh mint leaves
- 1 shallot, finely chopped
- 1 tablespoon garlic, freshly chopped
- 2 tablespoons honey
- 1 tablespoon sea salt
- 1/2 cup Pompeian® Extra Virgin Olive Oil
- 1/4 cup hazelnut oil
- 1/4 cup Pompeian® Red Wine Vinegar
- 1/4 cup roasted hazelnuts, roughly chopped
- For the goat cheese balls:
- 1/4 cup Haystack Mountain Herbes de Provence Chèvre
- 2 tablespoons cherry jam
- 2 ounces shaved prosciutto, fried until crisp and then crumbled into crumbs suitable for crusting
SPICY DEVILED EGGS
By ajiann
Eggs - Joanne Weir
- 6 large eggs
- 2 tablespoons homemade or prepared mayonnaise
- 2 tablespoons non-fat yogurt
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon cayenne
- 1/4 teaspoon sweet paprika
- 2 green onions, finely diced
- 1/4 small red bell pepper, roasted, 1/4" dice
- 1 very small pinch saffron threads
- 2 teaspoons boiling water
- Salt and freshly ground pepper
- 3 tablespoons thinly sliced green onions as a garnish
Seafood Sausage with Miso Mustard
By ajiann
Directions Mustard: In a medium bowl, whisk all the ingredients together in a small bowl and set aside
- Miso Mustard:
- 3 tablespoons Dijon mustard
- 1 tablespoon mirin
- 1 tablespoon miso paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon wasabi paste
- Seafood Sausage:
- 1/2 pound salmon, skinned and chopped
- 1/2 pound scallops, chopped
- 1/2 pound large shrimp, peeled, deveined and chopped
- 1 garlic clove, chopped
- 1 egg white
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon chopped ginger
- 1 head savoy cabbage, leaves plucked
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumbe
Fusilli with Olives and Tomatoes
By ajiann
Fusilli alla Puttanesca
- Salt
- One 35-ounce can Italian plum tomatoes (preferably San Marzano)
- 3/4 cup Cerignola or other firm green olives
- 1 pound fusilli
- 5 to 6 tablespoons extra virgin olive oil
- 6 garlic cloves, peeled
- 6 anchovy fillets
- 3/4 cup oil-cured Gaeta or other black olives, pitted
- ½ teaspoon crushed red pepper
- 1/4 cup tiny capers, rinsed and drained
- 1/4 cup chopped fresh Italian parsley
- ½ cup grated pecorino Romano cheese
Tomato Basil Tartlets
By ajiann
Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to ...
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 1/3 cup olive tapenade
- 1 cup (2 1/2 ounces) shredded fontina cheese
- 8 cherry tomatoes, quartered
- 6 basil leaves, chopped
- Fleur de sel or other large flake sea salt
Salted Caramel Apple Tart Tatin
By ajiann
Position the oven rack in the top third of the oven and preheat to 425 degrees F
- Nonstick vegetable oil spray
- 1 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, cut into small cubes
- Crystal flake sea salt (recommended: Maldon)
- 7 to 8 medium Golden Delicious apples
- 1 lemon, juiced
- 1/2 (17.3-ounce) package or 1 sheet frozen puff pastry, thawed
- Flour, for dusting
- Vanilla ice cream, for serving, optional