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Recipes
Parsnip & Potato Puree
By khojnicki
In a soup pot, cook the bacon over medium high heat until crisp, about 5 mins
- 6 slices bacon, cut into thirds
- 2 tbsp butter
- 1 1/4 lbs starchy potatoes, peeled and diced
- 1 lb parsnips, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/8 tsp freshly grated ground dried nutmeg
- Salt and pepper
- 1 small bundle flat leaf parsley, tied with string
- 4 c chicken stock
- 1/2 pt heavy cream
- Toasted pumpkin seeds, for garnish
- Chopped chives, for garnish
- 4 English muffins or sourdough rolls
- Softened butter, for serving
Hash-Brown Eggs
By khojnicki
see above
- Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.
Eggplant Parmesan
By khojnicki
In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil
- 2 cans 28 oz. whole peeled tomatoes
- 2 tbsp EVOO
- Salt and ground pepper
- 2 large eggplants, cut crosswise into 1/4" thick slices
- 1 c all purpose flour
- 3 eggs, lightly beaten
- 1 c plain dried breadcrumbs
- Vegetable oil, for frying
- 1/2 c grated Parmesan
- 1/2 lb whole fresh mozzarella cut into large chunks
Crockpot Baked Potatoes
By khojnicki
Poke holes in potatoes with a knife or fork
- 4-6 medium to large potatoes
- Olive oil
- Salt
- Foil
Potato Salad with Scallions and Dill
By khojnicki
Place the potatoes in a large pot
- 2 1/2 lb small new potatoes
- Kosher salt and pepper
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp prepared horseradish
- 2 scallions, thinly sliced
- 1/2 cup fresh dill sprigs
- 1/2 cup fresh flat leaf parsley, roughly chopped
Summer Minestrone
By khojnicki
Heat oil in a large heavy bottomed saucepan over medium heat
- 1 tbsp olive oil
- 1 large onion, finely chopped
- Kosher salt and pepper
- 1/2 small bunch basil
- 2 cloves garlic, finely chopped
- 8 oz red potatoes, cut into 1/2" pieces
- 4 cups low sodium vegetable broth
- 1 small zucchini cut into 1/2" pieces
- 1 small yellow zucchini squash cut into 1/2" pieces
- 1 small carrot, thinly sliced
- 1/2 cup frozen peas
- 1 cup fresh corn kernels
- 1/4 cup grated parmesan cheese
- Country bread, for serving
Bordelaise
By khojnicki
Add the first seven items to a saucepan and reduce until most of the liquid has evaporated
- 1 cup red wine
- 1/3 cup shallots
- 1/2 cup sliced carrots
- 1/2 cup sliced mushrooms
- 10 parsley sprigs
- 2 thyme sprigs
- 2 tbsp sliced garlic
- 6 black peppercorns
- 1 cup demi glace
- 1 cup water
Seared Cheddar Polenta Rounds with Barbecued Chicken and Avocado Sauce
By khojnicki
Assembly 2 tablespoons vegetable oil 2 teaspoons ancho chili powder Method To make polenta, bring water to a ...
- Polenta Rounds
- 9 cups cold water
- Salt to taste
- 3 cups yellow cornmeal
- 2 tablespoons butter, diced
- 1/2 pound extra-sharp cheddar, shredded
- 1 teaspoon ancho chili powder
- 1 1/2 teaspoons hot sauce
- Chicken
- 1 tablespoon olive oil
- 1 sweet onion, halved and thinly sliced
- Salt and pepper
- 1 teaspoon sugar
- 2 cups barbeque sauce
- Meat from 1 rotisserie chicken, shredded
- Avocado Sauce
- 2 large ripe avocados
- Juice and zest of 1 lime
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 2 teaspoons water
Hash Brown Quiche
By khojnicki
Preheat oven to 450 degrees F
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
Chicken Cacciatore
By khojnicki
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves