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Recipes
Chicken Kiev
By Joschef
Recipe courtesy Food Network Magazine
- 2 sticks unsalted butter, softened
- 3 tablespoons finely chopped fresh tarragon
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground pepper
- 6 small skinless, boneless chicken breasts (about 2 1/4 pounds)
- 1 cup all-purpose flour
- 4 large eggs
- 1 tablespoon dijon mustard
- 2 cups panko (Japanese breadcrumbs)
- Vegetable oil, for frying
Carrot pasta with a creamy zesty garlic sauce
By Joschef
Instructions Mix all the ingredients for the sauce until you get them all combined
- For the noodles:
- 1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
- For the sauce:
- 1 full TBSP unhulled tahini (or the regular tahini if you want)
- 1 TBSP good walnut oil (or good olive oil)
- 3 TBSP fresh lemon juice
- 1 tsp tamari
- 1 tsp grated ginger
- 1 small garlic clove, grated
- To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy
No-Knead Bread
By Joschef
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York ...
- 0 Yield Makes one 1 1/2-pound loaf
- o 3 cups all-purpose or bread flour, plus more for work surface
- o 1/4 teaspoon instant yeast
- o 1 1/4 teaspoons salt
- o Olive oil, as needed
- o Cornmeal or wheat bran, as needed (optional)
Stuffed Crown Pork Roast
By Joschef
"A special crown roast with a regal cranberry apple stuffing
- 7 pounds crown pork roast
- 2 cups chopped cranberries
- 1/2 cup white sugar
- 1/2 cup butter
- 2 onions, chopped
- 2 cups chopped celery
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 8 cups white bread cubes
- 2 apple - peeled, cored, and chopped
- 1/2 cup apple juice
- 1 egg
- 1 teaspoon poultry seasoning
Baked Coconut Shrimp
By Joschef
This crunchy coconut shrimp is baked instead of fried
- 1 pound large shrimp, peeled and deveined
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Crispy Baked Curly Fries
By Joschef
Instructions Preheat oven to 400 degrees F
- 2 large white potatoes, washed & dried
- 1 T Spectrum Naturals® Extra Virgin Olive Oil
- 1 tsp sea salt
- optional: 2 T chopped, fresh herbs i.e. rosemary or thyme*
Honey-Roasted Carrots with Tahini Yogurt
By Joschef
by Yotam Ottolenghi
- CARROTS:
- Scant 3 tablespoons/40 g tahini paste
- 2/3 cup/130 g Greek yogurt
- 2 tablespoon lemon juice
- 1 clove garlic, crushed salt
- Scant 3 tablespoons/60 g honey
- 2 tablespoons olive oil
- 1 tablespoon coriander seeds, toasted and lightly crushed
- 1 1/2 teaspoon cumin seeds, toasted and lightly crushed
- 3 thyme sprigs
- Salt and black pepper
- 12 large carrots, peeled and each cut crosswise into two 2 1/2-inch/6-cm batons (3 pounds/1.3 kg)
- 1 1/2 tablespoons cilantro leaves, coarsely chopped
Grilled Pork Chops with Anchovies and Swiss Chard
By Joschef
In a small bowl, mash the anchovies with three-fourths of the garlic and stir in 3 tablespoons of the oil
- 10 oil-packed anchovies, drained
- 5 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil
- Six 8- to 10-ounce pork rib chops, about 1 inch thick
- 1/4 teaspoon crushed red pepper
- 3 pounds Swiss chard, stems and inner ribs discarded, leaves coarsely chopped
- Kosher salt and freshly ground pepper
Cavatelli Pasta Dough
By Joschef
1. Sift flours together on a large work surface to form a mound
- 2 cups double-zero flour
- 1 cup semolina flour
- 1 cup warm water
- 1/2 teaspoon salt
Garlic Prime Rib
By Joschef
Directions Place the roast in a roasting pan with the fatty side up
- 1 (10 pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme