Joschef's profile page
Recipes
Marinated Mushrooms in a Bath (Funghi al Bagno)
By Joschef
All recipes copyright 2000, Mario Batali
- 3 to 4 pounds wild mushrooms, such as porcini, chanterelles and hen of the woods (you may substitute 1 1/2 pounds portobellos, 2 pounds shiitake and 1 pound crimini)
- 3 cups good white wine vinegar
- 1 bottle good dry white wine
- 4 fresh bay leaves
- 1 stem rosemary
- 1 tablespoon hot chili flakes
- 10 black peppercorns
- 1/4 cup kosher salt
- 2 liters extra-virgin olive oil
- 3 quart jars with lids, cleaned and sterilized
Tomato and Anchovy Bruschetta
By Joschef
Recipe courtesy Emeril Lagasse, 2007
- 30 (1/2-inch) slices French or Italian bread
- 9 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 5 medium tomatoes, seeded and small diced
- 2 tablespoons basil chiffonade, plus more for garnishing
- 1 tablespoon chopped fresh parsley leaves
- 1/2 lemon, zested
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 4 anchovy fillets, finely minced
- Grated Parmesan, optional
Asian Salmon
By Joschef
Line an 8 x 12-inch baking pan with aluminum foil
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inch thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Southwestern Style Twice Baked Potatoes
By Joschef
Directions Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes
- 4 baking potatoes
- 1/2 onion, diced
- 1/2 cup milk
- salt and pepper to taste
- 3 tablespoons butter
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 jalapeno peppers, seeded and chopped
- 1 tablespoon minced garlic
- 2 cups shredded Cheddar cheese
- 4 tablespoons bacon bits
- 1/4 cup sour cream
Roasted Cauliflower with Parmesan and Pancetta
By Joschef
Recipe courtesy Giada De Laurentiis
- 1 head cauliflower, cut into pieces (about 6 cups)
- 4 ounce piece pancetta, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 clove garlic, whole
- 1 teaspoon red pepper flakes
- 1 cup grated Parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/3 cup bread crumbs
Sweet and Sour Pork With Black Rice Vinegar
By Joschef
Cut the pork into 3/4-inch cubes
- Marinade:
- 3/4 pound pork tenderloin
- 2 teaspoons dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/4 teaspoon salt
- Other:
- 2 tablespoons black rice vinegar
- 1/4 cup white rice vinegar
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 3 to 4 cups oil for deep-frying and stir-frying, as needed
- 1 egg, lightly beaten
- 1/4 cup cornstarch
- 1 small onion
- 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
- 1/2 green bell pepper, cut into cubes
- 1/2 red bell pepper, cut into cubes
Fresh Tomato Base
By Joschef
Tomato purée, nothing else! The purée can be stored up to 1 week in the refrigerator and up to 4 months in the f...
- 35 tomatoes, Roma type $ 2.5 kg
- 1/3 cup water 85 mL
- 1/2 tbsp salt 7 g
Quick Cocktail Sauce
By Joschef
- 1/2 cup of ketchup
- 2 tablespoons horseradish
- Worcestershire sauce
- 1 lemon
- Tabasco sauce, to taste
Anna's Smoked Salmon Paté
By Joschef
Purée until well blended
- Add:
- 8 oz. Smoked Salmon 250g Pureed in a food processor
- 1 small onion, chives or shallot
- 8 oz cream cheese
- 1/4 cup mayonaise
- 2 tsp. lemon juice
- 1 1/2 tsp. horseradish
- 1 tsp. Worchestershire sauce
- 3 sprigs of parsley
Seared shrimp with coconut-curry vegetables
By Joschef
- 2 cups (500 mL) snow peas or sugar snap peas, about 1/2 lb (250 g)
- 1 red pepper
- 1 tbsp (15 mL) grated fresh ginger or bottled minced ginger
- 1 garlic clove, minced
- 1 lb (500 g) large, uncooked peeled shrimp or sea scallops
- 1/2 tsp (2 mL) each of salt and freshly ground black pepper
- 1 tbsp (15 mL) butter
- 1 lime
- 1/2 tsp (2 ml) hot curry paste
- 1/2 cup (125 mL) coconut milk
- 1/4 cup (50 mL) chopped fresh basil