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Recipes
Orecchiette with Toasted Breadcrumbs
By khojnicki
In a large pot, bring to a boil 6 quarts of salted water
- 1 pound dried orecchiette or other small shaped pasta
- 3/4 cup extra-virgin olive oil
- 2/3 cup Italian seasoned dried bread crumbs
- Sea salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 cup finely chopped prosciutto
- 2 tablespoons chopped fresh parsley leaves
Strawberry Shortcake French Toast
By khojnicki
Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved...
Coconut Curry Chicken Soup
By khojnicki
In a dutch oven, bring coconut milk to a boil
- 2 cans coconut milk
- 1/3 c red curry paste
- 1 pkg thin rice noodles
- 2 cans chicken broth
- 1/4 c packed brown sugar
- 2 tbsp soy sauce
- 3/4 tsp garlic salt
- 3 c shredded chicken
- 1 1/2 c shredded cabbage
- 1 1/2 c shredded carrots
- 3/4 c bean sprouts
- Fresh basil and cilantro leaves
Bernaise
By khojnicki
Combine the wine, vinegar, shallots and tarragon in a saucepan
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 shallot, minced
- 4 sprigs tarragon
- 3 egg yolks
- 1 cup clarified butter
- 1 tbsp chopped tarragon
California Tortilla Pizzas
By khojnicki
Preheat oven to 400 degrees F (205 degrees C)
- 2 teaspoons canola oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 (6 inch) flour tortillas
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 tomato, sliced
- 1/2 cup shredded mozzarella cheese
Crouton Crushed Chicken Tenders with Orange Barbeque Sauce
By khojnicki
Preheat the oven to 375 degrees F
- Orange Barbeque Sauce:
- 1 (6-ounce) bag garlic and butter croutons
- 1/2 cup all-purpose flour
- 1 teaspoon poultry seasoning
- Kosher salt and freshly ground black pepper
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup plain bread crumbs
- 1 1/2 pounds chicken tenders
- 1/3 cup barbeque sauce
- 2 tablespoons orange marmalade
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
Crushed Potato and Watercress Cakes
By khojnicki
Position a rack in the center of the oven and heat the oven to 375 degrees F
- 1 1/4 lb medium yukon gold potatoes
- Kosher salt
- 5 tbsp EVOO
- 1 large onion, cut into 1/4" (small) dice
- 2 medium cloves garlic, minced
- 1/2 lb watercress, stemmed
- 1/2 mascarpone
- Freshly ground black pepper
Short Ribs Braised with Ginger and Soy
By khojnicki
Put the short ribs in a plastic bag
- 3 lbs bone-in beef short ribs, each about 3" long
- 1 bunch green onions white and light green portions, chopped
- 5 cloves garlic, minced
- 1/2 oz. fresh ginger, peeled and minced
- 1/2 c tamari or soy sauce
- 1/4 c honey
- Juice of 1 lime
- 1 tsp sesame oil
- 2 1/4 c water
- 1 tbsp vegetable oil
- 2 carrots, peeled and cut into 1" pieces
- 1 tbsp beef demi glace
- seamed rice for serving
Roman Style Braised Chicken with Roasted Peppers
By khojnicki
Heat a large, enameled cast iron casserole dish
- 2 tbsp EVOO
- One 4 lb chicken cut into 8 pieces, breasts halved
- Salt and freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper
- 1 c dry white wine
- 2 1/2 lbs tomatoes, peeled and coarsely chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- Crusty bread for serving
Almost-Famous Cinnamon Buns
By khojnicki
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100
- For the Dough:
- 1 cup whole milk
- 1 1/4-ounce packet active dry yeast
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- For the Filling:
- All-purpose flour, for dusting
- 12 tablespoons unsalted butter, softened, plus more for the pan
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- For the Glaze:
- 2 cups confectioners' sugar
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, melted