Joschef's profile page
Recipes
Spaghetti and Parmesan Chicken Meatballs
By Joschef
The moist smoothness of gelatin balances the lean texture of the chicken, but you can choose to omit
- 2 tablespoon homemade or store-bought low sodium chicken broth (or water)
- 2 teaspoons powdered gelatin, optional (see note above)
- 3 slices white bread (about 3 ounces), untrimmed, grated (see note above)
- 5 tablespoons milk
- 1 1/2 ounces Parmesan cheese, grated, plus extra for garnish
- 1 large egg
- 1/4 cup minced fresh parsley leaves
- 1 cup loosely packed basil leaves, roughly chopped, divided
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 4 medium cloves garlic, grated (about 4 teaspoons), divided
- 1/2 teaspoon red pepper flakes, divided
- 1 pound ground chicken
- 1 medium onion, minced (about 1 cup)
- 3 (14-ounce) cans crushed tomatoes
- 1 pound spaghetti
- pound spaghetti
Meatball Cabbage Rolls
By Joschef
Directions In a Dutch oven, cook cabbage in boiling water just until leaves fall off head
- 1 Large head of Cabbage
- 2 Cans Tomato sauce(one 15 oz. & One 8 oz.)
- 1 small onion, chopped
- 1/3 cup uncooked long grain rice
- 2 Tbs. chili powder
- Salt and pepper to taste
- 1 lb. ground beef
Grilled Sausages with Caramelized Onions and Apples
By Joschef
"Apples, onions, and grilled sausages make a perfect meal for Autumn
- 8 sausages
- 2 tablespoons butter
- 2 medium onions, halved and sliced
- 3 large apples - peeled, cored, and cut into thin wedges
- 2 tablespoons apple cider or red wine vinegar
- 2 tablespoons brown sugar, packed
- salt and pepper to taste
Easy Shrimp Alfredo Lasagna
By Joschef
Elegant but easy and even easier if you use canned alfredo sauce, such as CLASSICO (1-2 jars)
- 3 cups 35% whipping cream
- 1 cup grated parmesan cheese
- 1/2 tsp. salt
- 3/4 tsp. pepper
- 12 precooked lasagna noodles
- 1 lb. frozen raw shrimp, shelled and thawed
- 1 pkg. frozen spinach, thawed, squeezed dry
- 1 1/4 cups shredded mozzarella cheese
- 2 tsp. finely chopped parsley
Korean Butter
By Joschef
Pour over steaks
- 6 Tbs Soy sauce
- 2 Tbs Sugar
- 1 Tbs Light brown sugar
- 1 Tbs Sesame oil
- 1 Tsp Chile flakes (Korean)
- 3 Cloves Garlic minced
- 2 Scallions, trimmed & finely chopped
- 1 Inch piece Ginger, peeled & minced
- 1 Lb Butter softened
Rosemary Focaccia
By Joschef
The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal ...
- Biga
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
- 1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4 teaspoon instant or rapid-rise yeast
- Dough
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for shaping
- 1 1/4 cups (10 ounces) warm water (100-110 degrees F)
- 1 teaspoon instant or rapid-rise yeast
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
Gnudi
By Joschef
Preheat oven to about 400 degrees Fahrenheit
- 1 large bunch raw spinach, chopped
- 5 tablespoons extra virgin olive oil, plus extra for smearing hands (74ml)
- 4 garlic cloves, finely chopped
- 1 lb fresh ricotta cheese (450g)
- 4 tablespoons freshly grated parmigiano cheese, plus extra for sprinkling (57g)
- salt to taste
- small quantity of flour, if needed
- 20 cherry tomatoes, halved
- 4-8 fresh basil leaves, chopped
Curried Cauliflower
By Joschef
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 large head cauliflower, broken into small florets
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3/4 cup mayonnaise
- 1/4 cup milk
- 2 teaspoons curry powder
- 12 wheat crackers
- 1/4 cup melted butter
Pesto Sauce for pasta (Tagliatelle)
By Joschef
Tagliatelle with Pesto Pesto can be made in a food processor, but is best made in a pestle and mortar because pound...
- For the pesto sauce:
- 1 clove of garlic, peeled and chopped
- 3 good handfuls of fresh basil, leaves picked
- 1 handful of pine nuts, lightly toasted
- 1 good handful of Parmesan cheese,
- freshly grated extra virgin olive oil
- sea rock salt
- freshly ground black pepper
- a small squeeze of lemon juice (optional)
CAPRESE BAKED EGGS
By Joschef
Caprese - for breakfast! Though I'd happily have this for lunch or dinner
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 small onion, diced (brown, white or yellow)
- 14 oz/400g can cannellini beans (or other beans of choice)
- 14 oz/400g can crushed tomato
- 1/4 cup chicken broth/stock (or water)
- 1 tbsp mixed Italian herbs, dried (Note 1 for substitution)
- 1/2 tsp sugar (optional) (Note 2)
- Salt and pepper
- 7 oz/200g cherry tomatoes (1/2 punnet)
- 1/2 cup (packed) basil leaves roughly torn
- 6 oz / 180g bocconcini, sliced OR buffalo mozzarella, torn (Note 3)
- 4 eggs
- Balsamic Syrup
- 2/3 cup balsamic vinegar
- 2 tbsp brown sugar
- Salt