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Recipes
Resolution Cookies (Everything But The Kitchen Sink!) - Butterlust
By johnwhorfin
This dough doesn’t require chilling time, but that doesn’t mean it won’t benefit from a little time left alon...
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 3/4 cups light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt (heaping)
- 3 1/2 cups all-purpose flour
- 1 cup broken graham crackers (could sub Ritz crackers or potato chips)
- 1/4 cup chopped chocolate espresso beans
- 1/2 cup chopped candied ginger
- 1/2 cup dried cherries or cranberries
- 1/2 cup white chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup old-fashioned oats
- 1/2 cup chopped nuts (I used macadamias and pecans)
- 1/4 cup pepitas
MELISSA D'ARABIAN
By johnwhorfin
And it's not just for taste
- For the caramelized onions:
- 5 cups sliced yellow onions, (about 4 large onions)
- 2 shallots, peeled and sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- View gallery
- This Dec. 1, 2014 photo shows slow cooker onion soup …
- This Dec. 1, 2014 photo shows slow cooker onion soup in Concord, N.H. The humble onion is one the mo …
- Salt and ground black pepper
- For the soup:
- 1 teaspoon all-purpose flour
- 1/4 cup dry sherry
- 1 teaspoon dry thyme
- View gallery
- This Dec. 1, 2014 photo shows slow cooker onion soup …
- This Dec. 1, 2014 photo shows slow cooker onion soup in Concord, N.H. The humble onion is one the mo …
- Small sprig fresh rosemary
- 1 teaspoon Worcestershire sauce
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 1 cup water
- View gallery
- This undated photo courtesy of chef Melissa d’Arabian …
- This undated photo courtesy of chef Melissa d’Arabian shows Healthy Plate columnist d’Arabian. The H …
- 1 tablespoon lemon juice
- 6 thin slices baguette, toasted until golden and quite dry
- 1/2 cup grated Gruyere cheese
Chicken Enchiladas with Salsa Verde
By johnwhorfin
Recipe from the Tasting Table Test Kitchen
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 medium yellow onion, halved
- 1 garlic head, split in half
- 1 teaspoon kosher salt, plus more to taste
- 4 cups chicken stock or water
- 1 cup salsa verde (recipe below)
- 1/4 cup heavy cream
- 2 ounces (about 1 1/2 cups) Monterey Jack cheese, grated
- 4 large poblano chiles
- 2 1/2 pounds tomatillos, husks removed and rinsed
- 1 medium yellow onion, cut into 1/2-inch rounds
- 3 garlic cloves, roughly chopped
- 2 serrano chiles, stemmed and roughly chopped
- 1/2 cup roughly chopped cilantro
- Kosher salt, to taste
- 3/4 cup canola oil
- Twelve 6-inch corn tortillas
- 1 small red onion, very thinly sliced
- 3 tablespoons red wine vinegar
- Kosher salt, to taste
- 2 ounces (about 2 cups) Cotija cheese, crumbled
- 1/4 cup crema or sour cream
- 1 cup cilantro, roughly chopped
- 3 radishes, thinly sliced
Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken)
By johnwhorfin
1. Season chicken generously with salt and pepper
- 2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) lard or vegetable oil
- 6 ounces tomatillos, peeled (170g; about 2 medium)
- 6 ounces ripe plum tomatoes (170g; about 2 medium)
- 4 medium garlic cloves
- 1 small white onion, finely chopped
- 2 teaspoons dried oregano (preferably Mexican)
- 2 bay leaves
- 2 tablespoons (30ml) cider vinegar
- 2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)
- 2 to 3 canned chipotle chilies in adobo sauce, plus 1 tablespoon (15ml) sauce from can
- 2 teaspoons (10ml) Asian fish sauce
Baked Eggs
By johnwhorfin
Preheat oven to 400 degrees F (200 degrees C)
- 1/3 cup marinara sauce
- 1/2 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- 2 eggs
- 1 tablespoon finely shredded Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
- 2 tablespoons heavy whipping cream
- 2 slices toast
Baked Eggs Florentine
By johnwhorfin
Adjust oven rack to middle position and heat oven to 500 degrees
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- Vegetable oil spray
- 6 large eggs
Sichuan Roast Leg of Lamb With Celery-Mint Salad
By johnwhorfin
Serious Heat Sichuan cuisine is famous for its stir-fried lamb, combining the hot and tingly flavors of Sichuan pe...
- For the Lamb:
- 2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed
- 2 tablespoons whole cumin seed
- 2 tablespoons dried red pepper flakes (preferably Thai)
- 2 teaspoons whole fennel seed
- 2 star anise pods
- 2 tablespoons brown sugar
- 1 (5-pound) bone-in sirloin-end leg of lamb
- Kosher salt
- For the Salad:
- 8 radishes, very thinly sliced on a mandoline
- 5 scallions, white and light green parts only, very thinly sliced on the bias
- 4 medium carrots, peeled and very thinly sliced on a mandoline
- 3 cups loosely packed cilantro leaves and tender stems
- 2 cucumbers, thinly sliced
- 1 1/2 cups loosely packed mint leaves
- 1 large head celery, stalks thinly sliced on the bias, plus tender celery leaves
- 4 1/2 tablespoons Chinkiang vinegar (or 3 1/2 tablespoons rice vinegar plus 1 tablespoon balsamic vinegar)
- 3 teaspoons distilled white vinegar
- 3 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 (1-inch) piece peeled fresh ginger, minced
- 1 tablespoon sugar
- 1/3 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
Joy the Baker
By johnwhorfin
Place a rack in the upper third of the oven and preheat oven to 375 degrees F
- 9 small and medium yellow onions
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, thinly sliced
- coarse sea salt
- fresh cracked black pepper
- fresh rosemary sprigs
Basic Chili Recipe
By johnwhorfin
How to Make It Step 1 Heat a large nonstick skillet over medium-high heat
- 2 2 2 tablespoons canola oil
- 2 2 2 pounds lean ground sirloin
- 2 2 1 cups chopped yellow onion (about 1 large onion)
- 2 2 2 tablespoons chopped garlic (2 cloves)
- 1/4 1/4 1/4 teaspoon ground red pepper
- 1 1 1 tablespoon ground cumin
- 2 2 2 tablespoons ground chili powder
- 1 1 1 tablespoon smoked paprika
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 teaspoon kosher salt
- 6 6 6 ounces amber lager (such as Negra Modela or Dos Equis Amber Lager)
- 2 15.5-ounce 2 15.5-ounce 15.5-ounce cans no salt added dark red kidney beans
- 2 28-ounce 2 28-ounce 28-ounce cans no salt added whole peeled tomatoes
- Toppings: fresh cilantro leaves, queso fresco, sliced avocado, lime wedges
- 314 314
- 9g 9g
- 2g 2g
- 4.3g 4.3g
- 1.7g 1.7g
- 33g 33g
- 28g 28g
- 12g 12g
- 7.7 7.7g 7.7g
- 0g added sugars 0g
- 6% 6% DV
- 15% 15% DV
- 314 314
- 9g 9g
- 2g 2g
- 4.3g 4.3g
- 1.7g 1.7g
- 33g 33g
- 28g 28g
- 12g 12g
- 7.7 7.7g 7.7g
- 0g added sugars 0g
- 6% 6% DV
- 15% 15% DV
Cajun Red Beans and Brown Rice with Andouille
By johnwhorfin
Ingredients 1 pound dried red kidney beans 1 tablespoon olive oil 6 ounces andouille sausage, sliced 1 cup chop...
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
- 6 ounces andouille sausage, sliced
- 1 cup chopped green bell pepper
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon ground red pepper
- 6 cups water
- 4 cups unsalted chicken stock
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 cup uncooked long-grain brown rice
- 1/4 cup chopped fresh flat-leaf parsley
- Parsley leaves (optional)
- Hot sauce (optional)
- Calories 357
- Fat 5.7g
- Satfat 1.5g
- Monofat 1.5g
- Polyfat 0.7g
- Protein 22g
- Carbohydrate 57g
- Fiber 16g
- Cholesterol 13mg
- Iron 6mg
- Sodium 484mg
- Calcium 107mg
- Sugars 4g
- Est. added sugars 0g
- Calories 357
- Fat 5.7g
- Satfat 1.5g
- Monofat 1.5g
- Polyfat 0.7g
- Protein 22g
- Carbohydrate 57g
- Fiber 16g
- Cholesterol 13mg
- Iron 6mg
- Sodium 484mg
- Calcium 107mg
- Sugars 4g
- Est. added sugars 0g