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Recipes
Chicken Marsala *
By Joschef
Recipe courtesy Tyler Florence and JoAnn Cianciulli
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Slow Cooker Meatballs in Tomato Sauce
By Joschef
Using your hands, crush the tomatoes into a slow cooker and add their juices
- Two 28-ounce cans whole tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 pounds ground beef chuck
- 3 tablespoons dry bread crumbs
- 1 egg, lightly beaten
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt and freshly ground pepper
Garlic Escargots
By Joschef
- 1 (7 ounce) can escargots, drained
- 6 tablespoons butter
- 3 cloves of garlic, minced
- 6 Escarfots bowls
- 1/3 cup white wine
- 1/3 cup cream
- 1 tablespoon all-purpose flour
- 1 pinch ground black pepper to taste
- 1/4 teaspoon dried tarragon
- 1/2 cup grated Parmesan cheese
Greek Zoodle Salad
By Joschef
Cut zucchini into noodle-shaped strands using a spiralizing tool
- 2 zucchini
- 1/4 English cucumber, chopped
- 10 cherry tomatoes, halved, or more to taste
- 10 pitted kalamata olives, halved, or more to taste
- 1/4 cup thinly sliced red onion
- 2 ounces crumbled reduced-fat feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream
By Joschef
Directions Heat olive oil in a medium saucepan over medium heat
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1 bulb fennel - trimmed, cored and thinly sliced
- 1 large tomato, cubed
- 1/2 cup white wine
- 1/4 cup ouzo
- 1/2 cup heavy cream
- 4 pounds mussels, cleaned and debearded
- 1/3 cup fresh basil leaves, torn
- salt to taste
Amaretti
By Joschef
Italian Amaretti almond cookies
- 4 eggs
- 16 oz sugar
- 1 small bottle [45 ml] essence of Mandorle Amaro*
- 3 tablespoons cocoa powder
- 3 tablespoons flour
- 1 tablespoon Magic baking powder
- 1 kilo almonds, with their skin on, ground fine**
- 1/2 cup icing sugar for coating cookie dough
- A bitter almond extract from Italy sold in small bottles in Italian specialty shops; one can substitute bitter almond extract if unavailable.
- Raw almonds [NOT roasted] with their skin still on and freshly ground at home in a food processor will result in better-tasting cookies than store-bought ground blanched almonds.
Pork Medallions with Port and Dried Cranberry Sauce
By Joschef
Directions Place cranberries in a small saucepan over medium low heat
- 1/2 cup dried cranberries
- 1 cup water
- 1 teaspoon vegetable oil
- 1 pound pork medallions
- salt and pepper to taste
- 2 tablespoons minced shallots
- 1/2 cup tawny port wine
- 1/4 cup distilled white vinegar
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon cornstarch
- 1 tablespoon water
Holy Smoked Bacon and Mushroom Penne
By Joschef
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package dried penne pasta
- 1 tablespoon extra virgin olive oil, divided
- 1 cup chopped smoked bacon
- 2 cups sliced fresh mushrooms
- 3 tablespoons minced garlic
- 3 cups chicken stock
- salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Classic Cherries Jubilee
By Joschef
Whisk together the sugar and cornstarch in a wide saucepan
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup orange juice
- 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cherry extract
- 1/4 cup brandy
- 3 cups vanilla ice cream
Linguine with Clam Sauce
By Joschef
Heat oil in a large saucepan
- 1/3 cup oline oil
- 4 Cloves garlic
- 10 oz. can Plum tomatoes
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1/3 cup Fresh Parsley