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Recipes
Risotto Primavera
By khojnicki
Preheat oven to 400 degrees F
- 1 tbsp olive oil, divided
- 1/2 tsp salt, divided
- 1 pint cherry tomatoes
- 3 1/4 c water
- 2 1/4 c fat free less sodium chicken broth
- 1 1/2 c chopped onions
- 1 1/2 c Arborio rice
- 2 tbsp white wine vinegar
- 1/2 c frozen green peas
- 12 oz. asparagus, trimmed and cut into 1" pieces
- 2 oz. pecorino romano cheese, divided
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Cheese Strata with Ham and Tomatoes
By khojnicki
Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter
- 1 teaspoon plus 1 tablespoon unsalted butter
- 12 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- Pinch freshly grated nutmeg
- Pinch cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced baked ham
- 1 cup Oven-Dried Tomatoes, chopped, recipe follows
- 1 tablespoon minced flat-leaf parsley leaves
- 1 1/2 teaspoons thinly sliced fresh chives
- 2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
- 1 pound sourdough bread (boule preferred), crust removed and cut into 1-inch cubes
- Oven-Dried Tomatoes
- 2 pounds ripe plum tomatoes, cored and cut in half lengthwise
- 1 1/2 teaspoons kosher salt
- Extra-virgin olive oil (optional)
- Fresh herb sprigs, like thyme, rosemary, or sage (optional)
Spiced Rubbed Pork with Quinoa
By khojnicki
Preheat oven to 425 degrees F
- 2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 2 tsp ground cumin
- Kosher salt
- 2 pork tenderloins, halved crosswise
- 1 tbsp EVOO plus more for drizzling
- 1 c quinoa, rinsed
- 1 1/2 c frozen corn, thawed
- 2 scallions, thinly sliced
- Freshly ground pepper
- Jarred salsa verde, for serving
Cavatappi Casserole
By khojnicki
Cook pasta. Roast fennel
- 1 lb cavatappi, cooked
- Artichoke hearts
- Fennel
- Mozzarella
- Pecorino
- 1 c fresh ricotta cheese
- 4 sliced garlic cloves
- Pinch red pepper flakes
- 28 oz. can plus 15 oz. can crushed tomatoes
- 1 c water
- 4 large basil sprigs
- Salt
Chilled Butter Bean Soup with Basil Corn Relish
By khojnicki
Combine first 7 ingredients in a medium saucepan over medium heat
- 2 1/2 c broth
- 2 c butter beans
- 3/4 c chopped onion
- 1/4 tsp salt
- 1/8 tsp black pepepr
- 1 basil sprig
- 1 garlic clove, crushed
- 1 tbsp fresh lemon juice
- 1/4 c fresh corn kernels
- 1/4 c chopped red bell pepper
- 1/4 c chopped fresh basil leaves
- 1 tbsp EVOO
Mulled Apple Cider Cocktails
By khojnicki
Stir the cider, cinnamon sticks, ginger, cloves and nutmeg together over medium heat
- 1 qt. apple cider
- 3 cinnamon sticks
- 1 knob of fresh ginger, smashed
- 3 whole cloves
- Pinch of nutmeg
- 1 firm red apple, cubed
- 1 firm green apple, cubed
- Juice of 2 lemons
- 1/4 cup sugar
- 1 750 ML dry cava or dry sparkling wine
Tofu Salad with Chestnuts and Apple Dashi
By khojnicki
IN a small bowl, whisk together the apple juice, shiro dashi, soy sauce, sherry vinegar and sesame oil
- 2 c Fuji apple juice
- 3 tbsp shiro dashi
- 2 tbsp soy sauce
- 1/2 tbsp sherry vinegar
- 1/2 tbsp untoasted sesame oil
- One 12 oz package soft silken tofu, grained and cut into 4 slices
- 2 cooked chestnuts, sliced thinly
- Light green frisee leaves, for garnish
- Wasabi oil, for garnish
Risotto and Wild Mushroom Casserole
By khojnicki
Strain the porcini mushrooms in a fine-mesh sieve and reserve the soaking liquid
- 3/4-ounce dried porcini mushrooms, soaked in 1/2 cup warm water until soft
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups arborio rice
- 3 tablespoons chopped shallots
- 1 tablespoon minced garlic
- 5 to 6 cups hot chicken stock, or low-sodium chicken broth
- 1 1/2 teaspoons salt
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1/2 teaspoon plus a pinch freshly ground black pepper
- 2 pounds white button mushrooms, wiped clean and stems removed, coarsely chopped
- 1 tablespoon soy sauce
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup dry white wine
- 1 cup freshly grated Parmesan
- 2 large eggs
- 1 cup heavy cream
Chicken Hash
By khojnicki
Fry potatoes in olive oil
- 2 chicken breasts, roasted or grilled
- 1 lb. potatoes, boiled, cooled and cut into 1" cubes
- 1 red onion, diced
- 1 red pepper diced
- Salt
- 1 tsp thyme
- Paprika to taste
- 2 tsp salt and pepper
- I small can tomato paste
Grilled Eggplant Bahn Mi Sandwich
By khojnicki
Preheat oven to 375 degrees F
- 1/2 c rice wine vinegar
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- 2 c julienned carrot
- 1 1/4 lbs eggplant
- 1 1/2 tbsp oil
- 1/3 c creamy peanut butter
- 1/4 c minced green onions
- 1 tbsp minced peeled ginger
- 2 tsp yellow miso paste
- 1 1/2 tsp fresh lime juice
- 1 french baguette, cut in half horizontally
- 1 c thinly sliced cucumber
- 1 c fresh cilantro leaves
- Thinly sliced jalapeno pepper