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Recipes
Poached Salmon
By Joschef
To ensure even-sized pieces of fish, we prefer to buy a whole center-cut fillet and cut it into four pieces
- 2 lemons
- 2 tablespoons chopped fresh parsley leaves, stems reserved
- 2 tablespoons chopped fresh tarragon leaves, stems reserved
- 2 small shallots, minced (about 4 tablespoons)
- 1/2 cup dry white wine
- 1/2 cup water
- 1 skinless salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part, white membrane removed, fillet cut crosswise into 4 equal pieces (see note)
- 2 tablespoons capers, rinsed and roughly chopped
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and ground black pepper
Tangy Slow Cooker Pork Roast *
By Joschef
Serve with buttered noodles
- 1 large onion, sliced
- 2 1/2 pounds boneless pork loin roast
- 1 cup hot water
- 1/4 cup white sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 dash hot pepper sauce, or to taste
Healthy Potato Gratin with Herbs
By Joschef
this creamy—but creamless—recipe gets great flavor from thyme and rosemary
- 1 . 1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
- 2 . 1 large shallot, minced (about 1/3 cup)
- 3 . 1 1/2 teaspoons chopped thyme
- 4 . 1/2 teaspoon chopped rosemary
- 5 . 2 cups low-sodium chicken broth
- 6 . 2 pounds medium red potatoes, very thinly sliced
- 7 . Salt
- 8 . Freshly ground pepper