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Recipes
Ragout de Boulettes
By Joschef
Crumb or cube bread very finely and soak in milk for 5 minutes
- 2 slices good-quality white bread 1/2cupmilk
- 2 tbsp 2tbspbutter
- 3/4 cup very finely chopped oniononions
- 2 lbs finely ground lean pork
- 3 tbsp very finely choppped parsley
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1 tsp dry mustard
- 4 cups lightly salted beef stock or chicken stock
- 1/2 cup all-purpose flour
- 3/4 cup cold water
- finely chopped parsley, (optional)
Easy Chicken Pot Pie
By Joschef
STEP 1 Heat oven to 400°F
- 1 2/3 cups Green Giant® frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 cup Original Bisquick® mix 1/2 cup milk 1 egg
Stuffed Green Peppers I
By Joschef
Directions Bring a large pot of salted water to a boil
- 10 green bell peppers
- salt to taste
- 1-3/4 pound ground beef
- 1/3 cup chopped onion
- salt and pepper to taste
- 1 2/3 (14.5 ounce) can whole peeled tomatoes, chopped
- 1 3/4 teaspoon Worcestershire sauce
- 3/4 cup uncooked rice
- 3/4 cup water
- 1 2/3 cups shredded cheddar cheese
- 3-1/4 (10.75 ounce) cans condensed tomato soup
- water as needed
Easy Cinnamon Swirl Quick Bread
By Joschef
Easy to make, this easy Cinnamon Swirl Quick Bread is made without yeast! It's super moist - and stays moist for da
- Dry Ingredients:
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 1 cup / 220g white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- Wet Ingredients:
- 3 eggs
- 1/2 cup / 125 ml vegetable oil
- 1 1/3 cups / 290g sour cream (Note 1)
- 2 tsp vanilla extract
- Cinnamon Sugar:
- 60 g / 4 tbsp unsalted butter, melted
- 1 1/2 tbsp cinnamon powder
- 3/4 cup / 165 g brown sugar, packed
Sweet and Sour Pork
By Joschef
Directions for sweet and sour pork Cut the pork into 1-inch cubes
- Sauce:
- 3/4 pound pork tenderloin
- 2 - 3 teaspoons soy sauce
- Pinch of cornstarch
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 tablespoons dark soy sauce
- 1/4 teaspoon salt
- 1/2 cup water or reserved pineapple juice
- 1/4 cup vinegar
- 1 tablespoon cornstarch dissolved in 4 tablespoons water
- Batter:
- 1/3 cup flour
- 1/3 cup cornstarch
- 1 egg white, lightly beaten
- 1 tablespoon vegetable oil
- 1/3 cup warm water, as needed
- Other:
- 1 carrot
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 cup pineapple chunks
- 3 cups oil for deep-frying, or as needed
Tomato Sauce
By Joschef
In a skillet over high heat, sauté onion and garlic in olive oil for 2-3 minutes
- 1 white onion, chopped
- 4 garlic cloves, chopped
- 12 vine-ripe red tomatoes
- fresh basil, to taste
- 4 tbsp (60 ml) extra-virgin olive oil
- coarse sea salt, to taste
Steak Frites
By Joschef
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries)
- 1-1/2 lb (680 g) yellow-fleshed potatoes, scrubbed
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 lb (454 g) beef sirloin grilling steak, cut in 4 portions
- 2 tsp (10 mL) chopped fresh thyme
- 1/3 cup (75 mL) mayonnaise
- 1 tbsp (15 mL) chopped fresh chives
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) lemon juice
Brine for Pickling Fish
By Joschef
Recipe from Kris Bober
- 2 cups vinegar
- 1 cup salt
- 2 Tbsp. sugar (more or less depending on taste)
- 1/4 tsp. mustard seed
- 12 peppercorns
- Onions
Pork Loin Stuffed with Prunes
By Joschef
A classic Maman Blanc recipe and a Sunday dish to be especially looked forward to
- 24 Agen prunes, pitted
- 6 tbsp cognac or armagnac
- 1 –1.2kg boneless pork loin with rind
- 15 g unsalted butter
- 1 tbsp rapeseed oil
- 1 large beef tomato, pricked all the way round with a fork
- 200 ml beef stock
Italian Meatballs
By Joschef
Preheat oven to 500°F. In a bowl, mix meats with garlic
- Ingredients:
- Polpette al sugo
- 300 g (10.5 oz.) ground pork
- 300 g (10.5 oz.) ground veal
- 300 g (10.5oz.) ground beef
- 1 garlic clove, grated
- 3 eggs
- 150 g (5 oz.) bread crumbs, plus extra for dredging
- 150 g (5 oz.) parmigiano cheese, grated
- 1 tbsp (15 ml) salt
- pepper, to taste