Johnwhorfin's profile page
Recipes
Skillet Pizza Chicken
By johnwhorfin
Serves 2 strips thick-cut bacon (or pancetta), cut in pieces Preheat the oven to 425 degrees F
- 1 1/2 pounds bone-in chicken thighs (or other bone-in chicken pieces)
- 2 strips thick-cut bacon (or pancetta), cut in pieces
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons capers, drained
- 1/4 teaspoon red chile flakes (use more or less, depending on how spicy you like it)
- 14 ounces canned whole plum tomatoes
- 2 pints fresh cherry tomatoes
- 1 teaspoon dried oregano (optional)
- 1/4 cup chopped fresh basil, plus 1 large sprig of basil
- 4 ounces fresh mozzarella cheese
Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
By johnwhorfin
In a pot of salted boiling water, cook the pasta until al dente
- 1/2 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 pound brussels sprouts, thinly sliced (about 3 cups)
- 1/2 pound loose pork sausage
- 1 cup panko
- 2 tablespoons snipped chives
- Kosher salt
- Pepper
- Lemon wedges, for serving
Ham Biscuit Casserole
By johnwhorfin
How to Make It Step 1 Preheat oven to 375°F
- 1 (16-oz.) can refrigerated jumbo biscuits
- 8 ounces deli ham, roughly chopped
- 4 ounces pre-shredded Cheddar cheese (about 1 cup)
- 4 ounces pre-shredded Swiss cheese (about 1 cup)
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon whole-grain Dijon or honey mustard, plus more for serving
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon black pepper
- Chopped fresh chives
Miso Soup Potato Chips
By johnwhorfin
Serious Heat The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips
- 1 recipe Extra-Crunchy Potato Chips (see note above)
- 2 single-serving packets instant miso soup mix (about 20 grams)
- 10 sheets seasoned nori snack sheets, crumbled
- Kosher salt
Green Salad with Prosciutto Vinaigrette
By johnwhorfin
Preheat oven to 300˚. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bak...
- thin prosciutto (about 1 ounce)
- garlic clove, finely grated
- olive oil
- fresh lemon juice
- white wine vinegar
- honey
- Kosher salt and freshly ground black pepper
- Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi), halved, sliced, and/or cut into wedges
Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese Recipe
By johnwhorfin
1. Preheat oven to 350°F (175°C)
- 4 large beets with their greens (2 pounds; 1 kg), greens and their stems cut from beet roots (see note above)
- 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
- 2 tablespoons (30ml) red wine vinegar
- 1 (2-inch) knob fresh peeled ginger, grated
- 1/2 teaspoon (3ml) Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
- 1 handful picked flat-leaf parsley leaves (about 1/4 packed cup)
- 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
- 1 scallion, thinly sliced
- 1 ounce (30g) fresh goat cheese, crumbled
Oatmeal Scotchie Brookies
By johnwhorfin
Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray
- 1 box brownie mix plus ingredients called for to make the brownies
- OR
- 3 cups homemade brownie mix
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1 1/2 tablespoons water
- 3 eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1 1/2 cups quick-cooking oats
- 1 cup butterscotch chips
Corn and Cheddar Spoon Bread
By johnwhorfin
Preheat the oven to 375°F
- sharp cheddar cheese2large eggs, yolks and white separated1/4teaspoon cream of tartar
Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe
By johnwhorfin
1. Generously season pork loin and shoulder all over with salt
- 1 pound (450g) boneless pork loin
- 1 pound (450g) boneless pork shoulder
- Kosher salt
- 1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided
- 2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)
- 2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note above)
- 1 cup (240ml) homemade chicken stock or low-sodium chicken broth
- 1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves
- 1 pound (450g) slab bacon
- 1 ham hock (about 3/4 pound; 340g)
- 1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)
- 5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained
- 1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst
- 2 smoked pork chops (about 1 1/4 pounds; 560g total)
- 5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender
- 2 tablespoons (30ml) kirsch (cherry brandy; optional)
Winter Layered Salad with Beets and Brussels Sprouts
By johnwhorfin
Directions Preheat the oven to 350 degrees F
- 1 cup walnut halves
- 1 cup pearled barley
- 2 large pink grapefruits
- 3 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 8 cups mesclun greens (about 5 ounces)
- 1/2 pound Brussels sprouts, thinly sliced
- 4 large cooked and peeled beets, cut into wedges (about 10 ounces)
- 1/2 cup pomegranate seeds
- Special equipment: a straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids