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Recipes
Polenta Bread
By jenniferj
If you have found bread making intimidating or too much work, try baking this simple loaf
- 3 cups unbleached bread flour
- 1/2 cup finely ground, quick-cooking Italian
- polenta, plus more for baking sheet
- 2 tsp. quick-rise yeast
- 1 tsp. salt
- 1 1/3 cups warm tap water
- 1 Tbs. extra-virgin olive oil
- 1 egg, beaten with 1 Tbs. water
Egg Salad with Tarragon Mustard
By jenniferj
Directions: Bring a medium saucepan three-quarters filled with water to a boil
- 6 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons tarragon or Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 small shallot , finely chopped
- 1 stalk celery , finely chopped
- 1 tablespoon capers
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh cilantro
Banana Nut Bread
By jenniferj
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to...
- 6 Tbs. (3/4 stick) unsalted butter, at room
- temperature
- 1 cup sugar
- 2 or 3 very ripe bananas, coarsely mashed
- (about 1 1⁄2 cups)
- 3 eggs, lightly beaten
- 1 ⁄2 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. freshly grated nutmeg
- 1 ⁄2 tsp. salt
- 3 ⁄4 cup coarsely chopped walnuts, pecans
- or hazelnuts
Club Sandwich
By jenniferj
To make a spread: Drain and rinse beans
- Spread:
- 1 can (16 ounces) white beans (great northern or cannellini)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves peeled garlic
- 2 Tbsp. dry white wine
- 1/2 cup chicken or vegetable broth
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chopped rosemary
- 1/4 tsp. cayenne pepper
- Salt
- Sandwich:
- 12 slices toasted whole wheat bread
- 12 small inner leaves romaine lettuce
- 8 slices (1/4-inch thick) tomato
- 12 very thin slices red onion
- 1 avocado , peeled, pitted, and sliced
- 1/2 pound thinly sliced cooked chicken breast
- 8 strips cooked bacon (optional)
- 2 cups broccoli or alfalfa sprouts
Lemon Meringue Cupcake
By jenniferj
Preheat oven to 325 degrees
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Cheese Fondue
By jenniferj
Legend has it that fondue was created centuries ago in Switzerland by an inventive alpine herdsman
- 1-lb. loaf French bread, cut into cubes
- 1 garlic clove, halved
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. dry mustard
- 1 1/2 cups dry white wine
- 10 oz. Emmentaler cheese, grated
- 10 oz. Gruyère cheese, grated
- 1 Tbs. kirsch
- Pinch of freshly grated nutmeg
- Pinch of freshly ground pepper
- Pinch of paprika
- Salt, to taste
Bolognese Sauce
By jenniferj
This sauce takes a lot of time—it should simmer for four to five hours—but it does not require much skill or ef...
- 1 medium onion
- 1 large or 2 small carrots
- 2 to 3 stalks celery
- 1 ounce pancetta , very finely chopped
- 1 pound ground beef (not lean)
- 1 tsp. salt
- 1/8 tsp. freshly ground pepper
- Pinch allspice
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (15 ounces) diced tomatoes with their juice
- 1 pound pasta , such as rigatoni
- Parmigiano-Reggiano cheese , for grating
Coconut Cupcakes
By jenniferj
Basic Cupcake How-To: Preheat oven to 350 degrees
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Seven -Minute Frosting
- 1 1/3 cups large-flake unsweetened coconut
Mushroom Quesadillas on Whole Wheat Tortillas
By jenniferj
In this wholesome, guilt-free version of classic Mexican comfort food, salt, rather than oil, crisps up earthy whol...
- 2 Tbsp. olive oil
- 8 ounces assorted mushrooms , thinly sliced
- 1 sprig thyme
- Kosher salt and freshly ground pepper
- 4 whole wheat tortillas
- 4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
- 3 cups baby spinach
- Cilantro leaves , for garnish (optional)
lemon Curd
By jenniferj
Whisk yolks, sugar, lemon zest, and lemon juice in a heatproof bowl set over a pan of simmering water
- 8 large egg yolks
- 1 cup sugar
- Finely grated zest of 2 lemons
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (from 3 lemons)
- 1/8 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cold, cut into pieces