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Recipes
Green Beans with Bread Crumbs
By Joschef
Directions Combine green beans and 1/2 cup water in a medium pot
- 1 pound fresh green beans, washed and trimmed
- 1/2 cup water
- 1/4 cup Italian-style seasoned bread crumbs
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
Turkey Brine
By Joschef
This is a tasty brine for any poultry
- 1 gallon vegetable broth
- 1 cup sea salt
- 1 tablespoon crushed dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried savory
- 1 gallon ice water
Chicken Parmesan with Pepperoni
By Joschef
Preheat the oven to 450°
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cups panko (Japanese bread crumbs), finely crushed in a food processor
- Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
- Salt and freshly ground pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 ounces sliced pepperoni
- 2 tablespoons chopped flat-leaf parsley
Apple Mustard Glazed Ham
By Joschef
Place ham, fat side up, on rack in roasting pan; pour in 2 cups (500 mL) water
- Apple mustard Glaze:
- 10 lb (4.5 kg) fully cooked bone-in whole ham
- 1/3 cup (75 mL) apple jelly
- 2 tbsp (25 mL) Dijon mustard
- 1/2 tsp (2 mL) pepper
Grilled Leg of Lamb with Garlic and Rosemary
By Joschef
Carefully cut along the four natural muscle separations (they're easily visible) and pulls the four pieces apart wi...
- One 4- to 5-pound boneless leg of lamb, not butterflied
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, smashed and coarsely chopped
- 2 tablespoons minced rosemary
- Salt and freshly ground pepperInstead of butterflying a boned leg of lamb and cooking it whole,
GARLICKY ROASTED SHRIMP WITH PARSLEY AND ANISE
By Joschef
1. 1. Dissolve salt in 1 quart cold water in large container
- 1/4 cup salt
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 teaspoon anise seeds
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Lemon wedges
Stefano's Bread Buns 2
By Joschef
Add yeast to warm milk. Stir to dissolve
- 1 package (7 grams) quick-acting active dry yeast
- 1 1/2 cup warm milk - 12oz
- 3 cups all purpose flour - 15oz
- 1/2 cup whole wheat flour - 3oz
- 3 tbsp. olive oil
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tbsp. melted butter
- Salt, sesame seeds or dried rosemary, to finish buns
- PREPARATION
- Add yeast to warm milk. Stir to dissolve. Add flours, olive oil, sugar and salt. Stir to combine. Remove from bowl and knead until smooth and elastic, about 10 minutes.
- Cover and let rise in warm place until double, about 40 to 45 minutes.
- Heat oven 400 degrees F.
- Punch down dough. Divide dough into 6 pieces. Shape into large oval buns. Score top of each bun with sharp knife.
- Cover with dish towel and let rise again, until doubled in size, about 15 to 20 minutes.
- Brush with melted butter and sprinkle with salt, sesame seeds or dried rosemary.
- Bake until golden brown, about 15 to 20 minutes.
- Yield: 6 servings.
Twice-Cooked Coconut Shrimp
By Joschef
Directions Peel, devein and wash shrimp
- 1 1/2 pounds large shrimp - peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1/2 tablespoon ground white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- 2 cups shredded coconut
- 1 quart vegetable oil for frying
- 1/2 cup orange marmalade
- 1/4 cup Dijon-style prepared mustard
- 1/4 cup honey
- 1/4 teaspoon hot pepper sauce
Ragout de boulettes
By Joschef
Cooking Methods 1. In a large skillet, brown pork in oil
- Cooking Methods
- 1 piece of 1 kg (2 lb) pork in the thigh or shoulder, trimmed and boneless
- 30 ml (2 tbsp.) Olive oil
- 1.25 liters (5 cups) chicken broth, about
- 3 onions, peeled and halved
- 3 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 15 ml (1 tbsp.) Peppercorns
- 2 bay leaves
- 4 cloves
- Salt and pepper
- Meatball Stew
- 180 ml (3/4 cup) unbleached all-purpose flour
- 1 ml (1/4 tsp.) Ground cinnamon
- 1 ml (1/4 tsp.) Of ground cloves
- 250 ml (1 cup) cold water
- 250 ml (1 cup) chicken broth
- 675 g (1 1/2 lb) lean ground pork
- 75 ml (1/3 cup) breadcrumbs
- 2 green onions, finely chopped
- 1 egg
- 45 ml (3 tbsp.) Milk
- 5 ml (1 tsp.) Dry mustard
- 1 ml (1/4 tsp.) Ground nutmeg
Chicken Cordon Bleu II
By Joschef
Directions Pound chicken breasts if they are too thick
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream