Chef_JR4's profile page
Recipes
Beef Brisket Pot Roast
By Chef_JR4
1) Preheat the oven to 325°
- One 4-pound beef brisket with a 1/3-inch layer of fat
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, smashed
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 bay leaves
- 2 rosemary sprigs
- 2 small dried red chiles
- 2 cups dry red wine
- One 14-ounce can whole plum tomatoes, drained
- 3 cups low-sodium chicken broth
Caramelized Onion and Lentil Soup
By Chef_JR4
n a medium saucepan, heat oil over medium-high
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 2 cans (15 ounces each) lentils, rinsed and drained
- 2 1/4 cups low-sodium chicken or vegetable broth
- Coarse salt and ground pepper
- 1/4 cup plain low-fat yogurt, for serving
- 2 tablespoons chopped fresh herbs, such as parsley, chives, marjoram, or a combination, for serving
Spinach-Stuffed Flank Steak
By Chef_JR4
Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies
- 2 packages (10 ounces each) frozen leaf spinach, thawed
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Asiago cheese
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon red-pepper flakes
- coarse salt and ground pepper
- 1 small flank steak (1 pound)
- 1 teaspoon olive oil
Bone-In Rib Eye Steaks with Chanterelles
By Chef_JR4
1) Light a grill. In a small saucepan, boil the broth over high heat until reduced to 1/2 cup, 7 minutes
- 1 cup beef broth
- 6 tablespoons extra-virgin olive oil
- 1 pound chanterelle mushrooms, quartered if large
- Salt and freshly ground pepper
- 6 fresh or 3 dried bay leaves
- 3 medium shallots, minced
- 1 garlic clove, minced
- 1 thyme sprig
- 1 1/2 tablespoons Banyuls vinegar or other red wine vinegar
- 1 teaspoon Dijon mustard
- Two bone-in rib eye steaks (about 1 1/4 inches thick), at room temperatur
Zucchini and Yellow Squash Gratin
By Chef_JR4
1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, an...
- 2 tablespoons butter
- 2 medium zucchini (about 7 ounces each), sliced crosswise inch thick
- 2 medium yellow squash (about 7 ounces each), sliced crosswise inch thick
- 2 shallots, minced
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1/2 cup heavy cream
- 1 cup panko
- 1/2 cup grated Parmesan cheese
Gougère
By Chef_JR4
Preheat the oven to 450 degrees
- 1 cup water
- 1 stick butter
- 1 cup all-purpose flour
- 4 eggs
- 6 ounces Gruyere cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 2 teaspoons salt
- Dash of hot sauce
Sweet Potato Pie
By Chef_JR4
Heat oven to 425 degrees. In a large mixing bowl, thoroughly beat all ingredients together
- (2) 9" or 10" prepared deep-dish pie crusts, unbaked
- 3 eggs - slightly beaten
- 1 cup sugar
- 2 3/4 cups well-mashed, cooked sweet potatoes or yams (usually, a 40 oz. can, drained and mashed, is just enough.)
- 2 1/4 cups evaporated milk
- 1/2 cup (1 stick) butter - melted
- 1 &1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt (optional)
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Root Beer Short Ribs
By Chef_JR4
1. Preheat oven to 275 degrees
- 4 1/2 pounds short ribs, cut into 4-inch pieces
- Coarse salt and ground pepper
- 3 tablespoons vegetable oil, plus more as needed
- 2 medium yellow onions, cut into 1-inch wedges
- 3 large celery stalks, cut into 1 1/2-inch pieces
- 2 small carrots, cut into 1 1/2-inch pieces
- 1 head garlic, sliced in half crosswise
- 10 sprigs thyme
- 2 bay leaves
- 1 sprig rosemary
- 1/2 teaspoon ground cumin
- 2 whole star anise
- 3 1/2 cups low-sodium beef broth
- 2 cups good-quality root beer
Black-and-White Ice Cream Tart
By Chef_JR4
This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite...
- 24 chocolate sandwich cookies (about 10 ounces)
- 1 tablespoon butter, melted
- 2 pints vanilla ice cream, softened (see note, above)
Chicken with Cauliflower and Parsley
By Chef_JR4
1. Preheat oven to 450 degrees
- 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
- 1 head cauliflower (about 1 pound), cut into large florets
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons sherry vinegar
- 1 tablespoon capers, rinsed