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Recipes
Chicken Stew with Biscuits
By Joschef
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- For the Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Meatball Nirvana
By Joschef
1.Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
Pork Tenderloin with Rum Raisin Sauce
By Joschef
1 .Cut each tenderloin in half yielding four total pieces
- 2 pork tenderloins, silver skin removed and thin end removed and reserved for sauce
- 1 tablespoon ground allspice
- Salt and pepper
- Oil
- 1/2 cup water
- 1/2 cup dark rum
- 1/2 cup heavy whipping cream
- 1/2 cup raisins
Weeknight Chicken
By Joschef
Use any combination of white and dark meat
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoons cornstarch
- 1 cup white wine
- 4 garlic cloves, peeled and smashed
- 2 teaspoons minced fresh thyme
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 salt
Garlic and Parmesan Dinner Rolls
By Joschef
delicious no-knead dinner rolls
- 1 (.25 ounce) package active dry yeast
- 1/2 cup all-purpose flour
- 1/2 teaspoon white sugar
- 1 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
- 1 teaspoon fine salt
- 1 tablespoon olive oil
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 1/2 tablespoons melted butter
- 2 cloves garlic, crushed
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 2 tablespoons freshly chopped Italian parsley
- olive oil for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Mussels a la Mariniere
By Joschef
Directions Place mussels in a large bowl with cold water to cover
- 50 fresh mussels, scrubbed and debearded
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 cup white wine
- 2 tablespoons margarine or butter
- 3 green onions, chopped
- 1 bunch fresh parsley, chopped
- 3 roma (plum) tomatoes, chopped
- salt and pepper to taste
Mussels à la Crème
By Joschef
Place the Mussels, butter,chopped shallots, white wine, salt, pepper, thyme and chervil in a large pot
- 2 lbs fresh mussels in the shell
- well washed and scrubbed
- 3 Tbs. butter
- 2 Tbs. dry shallots finely chopped
- 1/2 Cup dry white wine
- Salt
- Freshly ground pepper
- 1 pinch thyme
- 1/2 Tsp. chervil
- 1/2 Cup 35% cream
- 1 Tsp. fresh parsley finely chopped
- 2 Tbs. kneaded butter ( 2 Tbs. room temperature butter 1 Tbs. all purpose flour combined)
Roasted Fennel and Potatoes
By Joschef
Roasting intensifies the licorice flavour of fennel, and blanching it first prevents it from discolouring, which is...
- 3 (about 3 lb/1.5 kg) bulbs fennel
- 4 (about 3 lb/1.5 kg) Yukon gold potatoes
- 1/3 cup (75 mL) extra-virgin olive oil
- 1/3 cup (75 mL) chopped fresh dill
- 3/4 tsp (4 mL) each salt and pepper
Italian Meatballs in Caper-Tomato Sauce
By Joschef
In a blender or food processor, puree the tomatoes
- 1 1/2 pounds plum tomatoes, peeled and chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon nonpareil capers, drained and chopped
- 1/2 teaspoon dried oregano
- Kosher salt
- 1/2 cup crustless bread, torn in 1/2-inch pieces
- 3 tablespoons milk
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 large egg, lightly beaten
- 2 pitted kalamata olives, minced
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon minced parsley
Slow Cooker General Tso's Chicken
By Joschef
Instructions Preheat oil in a nonstick pan or skillet over medium heat
- 3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
- 2 tablespoons oil
- 1 cup corn starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- SAUCE
- 4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon minced garlic (or garlic powder)
- 2 tablespoons water
- 1 teaspoon crushed red pepper flakes
- steamed or fried rice for serving