Khojnicki's profile page
Recipes
Tiramisu
By khojnicki
Line a 8" square baking dish with plastic wrap, leaving a 3" overhang on all sides
- 6 large egg yolks
- 3/4 c sugar
- 3/4 c milk
- Four 8 oz. containers mascarpone cheese, at room temperature
- 1 1/2 c espresso or strong coffee, at room temperature
- 1/2 c brandy or cognac
- 30-32 crisp Italian ladyfingers
- 1/4 c cocoa powder
- Bittersweet chocolate for shaving
Grilled Goat Cheese Pizza with Figs, Beets and Wilted Greens
By khojnicki
Heat a gas grill on high. In a medium bowl, toss the beets with 2 tsp
- 4 medium beets, peeled and sliced 1/4" thick, greens washed, stemmed and thinly sliced
- 4 tsp EVOO
- Kosher salt and freshly ground pepper
- 1 lb pizza dough
- All purpose flour, as needed
- Cornmeal, as needed
- 4 oz. goat cheese
- 1/2 c chopped, dried figs
- 4 thin slices provolone
Cheese Omlet with Roasted Tomatoes and Onions
By khojnicki
Preheat the oven to 450 degrees F
- 3 tbsp EVOO
- 4 plum tomatoes, trimmed and halved crosswise
- 1 small white onion, sliced into 4 rounds
- Kosher salt and freshly ground pepper
- 1 c panko
- 10 large eggs
- 2 tbsp milk
- 4 tbsp mixed chopped herbs
- 4 tsp unsalted butter
- 4 oz. shredded gruyere or swiss cheese
Potato Pancakes
By khojnicki
Peel the potatoes, immediately immersing them in a very cold water as you finish each one
- 5 large yukon gold potatoes
- 1 large onion, halved
- 1 large egg
- 2 tbsp all purpose flour
- Kosher salt and freshly ground pepper
- Vegetable or canola oil, for frying
- Applesauce for serving
Warm and Creamy Bacon Dip
By khojnicki
Bring cream cheese to room temperature
- 8 oz. softened cream cheese
- 2 c sour cream
- 3 oz. bacon bits
- 2 c shredded cheddar cheese
- 1 c chopped green onion
Spanish Omelet with Romesco Sauce
By khojnicki
Prepare the sauce: Preheat the oven to 350 degrees F
- For the Sauce:
- 1/4 cup hazelnuts (with skin)
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup roasted almonds
- 1 slice crusty bread, cut into 1/2-inch cubes
- 2 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 1 whole peeled canned tomato
- 1/4 cup jarred roasted red peppers (preferably piquillos)
- 1/2 to 1 tablespoon red wine vinegar
- Kosher salt
- For the Omelet:
- 5 large eggs
- Kosher salt
- 1 scallion, minced
- 1/2 cup coarsely grated manchego cheese
- 3 thin slices iberico or serrano ham
Creamy Spring Peas with Pancetta
By khojnicki
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 2 c shelled peas
- 1 lb sugar snap peas, trimmed
- 1/4 lb snow peas, trimmed and thinly sliced
- 4 oz. pancetta, chopped
- 2 tbsp all purpose flour
- 1 1/2 c low sodium chicken broth
- 1/2 c heavy cream
- Juice of 1 lemon
- Freshly ground pepper
Cheddar & Onion Beef Sliders
By khojnicki
In a skillet, heat butter over medium heat
- 1/4 c butter, cubed
- 1 medium red onion, halved and thinly sliced
- 2 1/4 tsp montreal seasoning, divided
- 1 c red wine
- 1 lb ground beef
- 2 slices, cheddar cheese, quartered
- 8 dinner rolls, split
Apple Cheddar Soup with Bacon
By khojnicki
Cook the bacon in a large pot over medium heat until crisp, 4-5 mins per side
- 3 slices bacon
- 1 small onion, chopped
- 2 medium apples, peeled and chopped
- 1 medium potato, peeled and chopped
- 3 c low sodium chicken broth
- 1 1/2 c unsweetened apple juice
- Kosher salt and freshly ground pepper
- 2 c shredded extra-sharp cheddar cheese
- 2 slices rye bread, toasted
- 2 tsp dijon mustard
- Chopped fresh chives, for garnish
Carrots with Marsala
By khojnicki
Heat olive oil in large skillet and add the carrots and scallions
- 4 tbsp EVOO
- 6 carrots trimmed and sliced on bias 1"-1.5" long
- 1/4 c finely sliced scallions
- 1/2 c to 1 c chicken broth
- 1 tbsp sugar
- 1/4 c marsala wine
- 24 wooden skewers