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Recipes
Poutine Baked Potatoes
By Joschef
Baked Potatoes 1. Preheat oven to 350 °F
- Baked Potatoes
- 4 large Idaho (baker) potatoes, washed
- 2 tablespoons butter, room temperature
- coarse salt
- Poutine Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups good quality low-sodium beef broth
- 1 teaspoon chopped fresh thyme
- salt & pepper
- Assembly
- 2 tablespoons butter
- 8 ounces fresh cheese curd (orange, white or a mix)
Perfect Prime Rib with Red Wine Jus
By Joschef
Note:This recipe works for prime rib roasts any size from 2 ribs to 6 ribs
- 1 tablespoon vegetable oil
- 2 pounds beef shins or oxtail
- 1 pound beef or veal soup bones
- 1 large carrot, peeled and roughly chopped (about 1 1/2 cups)
- 2 stalks celery, roughly chopped (about 1 1/2 cups)
- 1 large onion, peeled and roughly chopped (about 1 1/2 cups)
- 1 (750 milliliter) bottle dry red wine
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 parsley stems
- 1 quart homemade or store-bought low-sodium chicken stock
- 1 standing rib roast (prime rib), 3-12 pounds (see note above)
- Kosher salt and freshly ground black pepper
- 4 tablspoons unsalted butter
Garlicky Shrimp Pasta
By Joschef
To get everything we wanted in a shrimp and pasta recipe—al dente pasta and moist shrimp bound by a supple sauce ...
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
- 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
- 3 tablespoons olive oil
- Table salt
- 1/4-1/2 teaspoon red pepper flakes
- 1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
- 2 teaspoons unbleached all-purpose flour
- 1/2 cup dry vermouth or white wine
- 3/4 cup clam juice
- 1/2 cup chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice plus 1 lemon, cut into wedges
- Ground black pepper
Chipotle Truffles
By Joschef
Heat the sweetened condensed milk, bittersweet and semisweet chocolates and the vanilla in a double boiler over med...
- One 14-ounce can sweetened condensed milk
- 8 ounces good-quality bittersweet chocolate
- 8 ounces good-quality semisweet chocolate
- 1 tablespoon vanilla extract
- 8 ounces good-quality milk chocolate, melted
- 2 tablespoons chipotle salt or regular sea salt
Roasted Broccoli & Cauliflower
By Joschef
Roasting broccoli and cauliflower really intensifies their flavour, making them addictively delicious!
- 1 large head broccoli or 2 small heads, cut into florets
- 1 large head cauliflower or 2 small heads, cut into florets
- 1 to 2 cloves garlic, minced
- 1/2 tsp. coarsely ground fennel seeds
- 1/3 cup to 1/2 cup olive oil
- Salt and freshly ground pepper, to taste
Skillet Rosemary Chicken
By Joschef
Courtesy of Food Network Magazine
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 1 clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms, halved
- Photograph by Antonis Achilleos
Double-Garlic Baked Shrimp
By Joschef
In shallow 8-cup (2 L) baking dish, stir together tomatoes, garlic cloves, lemon, oil and salt
- 2 cups grape tomatoes or cherry tomatoes
- 1 garlic, separated into cloves and peeled
- 1/2 lemon, quartered
- 3 Tbsp oil
- 1/2 tsp salt
- 1 lb peeled deveined large shrimp or medium shrimp
- 2 cloves garlic, pressed or minced
- 1/2 tsp smoked paprika or sweet paprika
- 1/4 tsp dried marjoram or dried oregano
- 2 Tbsp finely chopped fresh parsley
Spiralized Apple Tartlets
By Joschef
1. Process the dried apples in the food processor until they are in small pieces
- CRUST
- 1 cup dried apple slices
- 1/2 cup pitted medjool dates
- 1/2 tsp cinnamon
- FILLING
- 1 apple, spiralized (or diced)
- 2 tbsps coconut sugar
- 1/2 tsp cinnamon
Creamy Chicken Ragout with Dumplings
By Joschef
Juicy, tender chunks of chicken and vegetables topped with fluffy dumplings
- DUMPLINGS:
- 5 cups chicken stock
- 14 chicken thighs, skinned
- 7 small carrots cut in half diagonally
- 4 potatoes, peeled and cut in 1 inch cubes
- 2 cups or 1 tin pearl onions
- 1 onion, chopped
- 3 celery stalks chopped
- 8 oz. sall button mushrooms
- 3 Tbs. butter
- 1/3 cup all-purpose flour
- 1 tsp. dried thyme
- 1/2 tsp. each salt & pepper
- 1/2 cup frozen peas
- 1/4 cup whipping cream
- 2 cups sifted cake and pastery flour
- 2 Tbs. chopped fresh parsley
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 Tsp. butter
- 1/4 cup milk (approx)
Slow Cooker Ribs
By Joschef
Have plenty of napkins on hand to catch the drips from these lip-smackin’ slow cooker rib delights
- 3-5 Pounds Baby back ribs (cut to fit in the slow cooker)
- 1-2 Large onions, chopped
- 2 Cups Sliced mushrooms (optional)
- 1 Jar Regular BBQ sauce, I use President's choice "Beer & Chipotle" sauce
- 2-4 Tablespoons Chopped garlic
- 3/4-1 Cup Brown sugar
- 1/2 Cup Red wine (optional)