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Recipes
Pumpkin Spice Bacon Peanuts
By khojnicki
Toss peanuts with egg white, sugar, pumpkin pie spice, pepper, salt and bacon
- 2 c salted peanuts
- 1 egg white, beaten
- 2 tbsp sugar
- 2 tsp pumpkin pie spice
- 1 tsp pepper
- 1/2 tsp kosher salt
- 4 bacon slices, cooked, chopped
Spanish Chicken and Potato Roast
By khojnicki
Position a rack in the upper third of the oven
- 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
- 4 cloves garlic, smashed and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
- 2 teaspoons smoked paprika
- Freshly ground pepper
- 4 tablespoons roughly chopped fresh parsley
- 2 lemons (1 juiced, 1 cut into wedges)
- 2 large or 3 medium red onions, halved and thinly sliced
Baked Ricotta w/ Lemon and Herb
By khojnicki
Preheat the oven to 375 degrees F
- 1 lb fresh ricotta cheese
- Grated zest of 1 lemon
- 1 tsp chopped fresh thyme
- 1/2 tsp chopped fresh rosemary
- Kosher salt
- Pinch of red pepper flakes
- 1 tbsp grated Parmesan cheese
- 1 tbsp EVOO
- Sea salt
- Grilled or toasted bread for serving
Creamy Parmesan
By khojnicki
Mix together all ingredients and pour over cooked pasta and desired ingredients for salad
- 1/4 c mayonnaise
- 1/4 c sour cream
- 1 tbsp lemon juice
- 1/4 tsp finely grated garlic
- 3/4 c grated parmesan cheese
- Salt and pepper to taste
Gouda, Pancetta and Onion Fondue with Pretzels
By khojnicki
In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp,...
- 4 oz. thickly sliced pancetta, chopped
- 1 red onion, thinly sliced
- 1 tsp ground cumin
- Salt and freshly ground pepper
- 1 lb Gouda, coarsely shredded
- 2 tbsp all purpose flour
- 3/4 c dry Riesling
- 8 soft pretzels, warmed
- Cubed, seeded rye bread, cornichons and other pickled vegetables, for serving
Gnocchi with Squash and Kale
By khojnicki
Melt 1 tbsp butter in a large ovenproof skillet over medium heat
- 2 tbsp unsalted butter
- 1/2 medium butternut squash, peeled, seeded and cut into 1/2" pieces
- 3 cloves garlic, thinly sliced
- 1 tbsp roughly chopped fresh sage
- 1/4 tsp red pepper flakes
- Kosher salt
- 1 1/4 c low sodium chicken broth or water
- 1 bunch kale, stemmed and roughly chopped
- 1 17.5 oz. package potato gnocchi
- 3/4 c grated parmesan or pecorino romano cheese
Russian Roast Beef Salad
By khojnicki
Preheat the oven to 400 degrees F
- 6 slices marble rye bread, cur into 1/2" pieces
- 2 tbsp EVOO
- Kosher salt and freshly ground pepper
- 1/2 c ketchup
- 1/2 c mayonnaise
- 1/2 c finely chopped sweet gherkins and 2 tbsp juice from the jar, plus 12 whole gherkins
- 1 small head of Boston lettuce, torn into bite size pieces
- 1 small head of iceberg lettuce, torn into bite size pieces
- 1 bunch scallions, sliced
- 1/2 English cucumber, cut into 1/2" pieces
- 3/4 lb deli sliced roast beef, cut into strips
- 1/4 lb deli sliced jarlsberg cheese, cut into strips
- 1 c shredded red cabbage
Chicken Chasseur
By khojnicki
Chicken: Flatten chicken breasts to even thickness, remove and reserve the tenderloin
- Clarified butter, as needed
- 2 chicken breast supremes, skin on
- Salt and pepper to taste
- 2 oz. sliced mushrooms
- 2 tbsp small dice onion
- 1/2 tsp minced garlic
- 2 oz. tomato concasse
- 3 oz. white wine
- 1 oz. brandy
- 4 oz. demi-glace or jus de veau lie
- Salt and white pepper
- 1 tbsp whole butter
- 2 tsp parsley, finely chopped
Morel Toasts
By khojnicki
Split the mushrooms lengthwise and gently clean with a damp cloth or a paring knife so remove any dirt or dark spot...
- 1 lb fresh morel mushrooms
- 2 tbsp unsalted butter
- 2 tbsp EVOO
- Kosher salt
- 2 medium shallots, finely chopped
- 2 tsp fresh thyme
- 1/2 c creme fraiche
- 1 tbsp fresh chopped flat leaf parsley
- Freshly ground black pepper
- 18 slices baguette
- 1/4 c freshly grated parmesan reggiano cheese
Meatball Melties
By khojnicki
Heat a large cast iron skillet or griddle pan over medium high heat
- 1 1/2 lb ground beef, pork and veal mix
- 2/3 c breadcrumbs
- 1/3 c finely chopped flat leaf parsley
- 1/3 c pecorino romano cheese
- 1 egg, lightly beaten
- 2 large cloves garlic, finely chopped
- 3 tbsp grated onion
- A splash of whole milk
- 1/2 tbsp rubbed or ground sage
- Fresh nutmeg
- Salt and pepper
- Extra virgin olive oil, for drizzling
- 8 deli slices mild or sharp provolone cheese
- One 15 oz. can fire roasted diced tomatoes
- Fresh basil leaves, torn
- Pinch of dried oregano or marjoram
- 4 ciabatta rolls or 1/4 large ciabatta loaf, split and warm or toasted