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Recipes
Two Potato, Three Canadian Cheese Gratin
By Joschef
Preheat oven to 400 F (200 C)
- 6 strips strips bacon, cut into 1/2 inch (1 cm) pieces
- 1 tablespoon tbsp (15 ml) butter
- 2 cloves garlic, minced
- 2 cups (500 ml) thinly sliced leeks, white and light green parts only
- 1 teaspoon (5 ml) dried thyme leaves
- 2 tablespoons (30 ml) grainy Dijon mustard
- 1 1/2 cups (375 ml) 35% whipping cream
- 1 pound (500 g) each, sweet potatoes and yellow fleshed potatoes
- 1/2 cup (125 ml) each, freshly grated Canadian Parmesan, Asiago and Gouda cheese
- 2 tablespoons (30 ml) finely chopped chives
Garlic Cheese Focaccia Bread
By Joschef
1. Heat water until warm (about 105115 degrees
- Topping:
- 1 cup water
- 2 Tablespoons butter, softened
- 1 teaspoon salt
- 2 1/4 cup unbleached all purpose flour
- 2 1/4 teaspoons instant yeast
- 2 Tablespoons melted butter
- 1/2 teaspoon coarse ground garlic salt
- 1 Tablespoon dried parsley
- 1/3 cup asiago, parmesan, or romano cheese
Cinnamon Rolls
By Joschef
"The dough is made in the bread machine
- 1/4 cup warm water
- 1/4 cup butter, melted
- 1/2 (3.4 ounce) package instant vanilla pudding mix
- 1 cup warm milk
- 1 egg, room temperature
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 4 cups bread flour
- 1 (.25 ounce) package active dry yeast
- 1/4 cup (1/2 stick)butter, softened
- 1 cup brown sugar
- 4 teaspoons ground cinnamon
- 3/4 cup chopped pecans
- 1/2 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk
Meat Sauce for Pasta
By Joschef
Fry Beef and Pork on medium heat until brown & add the rest Simmer 1 hour covered Simmer 30 mis uncovered
- 2 Tbs Oil
- 2 lb Lean Beef
- 1 lb Lean Pork
- 2 clove Garlic
- 2 oz Prosicotto
- 1 stalk Celery chopped
- 2 Bay leaves
- 2 med Onions chopped
- 1 Green pepper chopped
- 2 28oz Whole plum tomatoes
- 1 cup Red wine
- 1 cup Water
- 1 5oz Tomato paste
- 1/4 Cup Chopped parsley or 2 Tbs dry
- 6 Basil leaves chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbs Sugar
Antipasta (Lucille's recipe)
By Joschef
cook in a large pot on stove and cook for 1/2 hour process jars in a water bath for 15 minutes
- 2 large heads of chopped cauliflower
- 3 cans cut green beans
- 4 green peppers chopped
- 2 red peppers chopped
- 3 jars pickled onions
- 2 jars chopped green olives
- 2 jars black olives chopped
- 40 oz catchup
- 2 jars chili sauce
- 2 large jars sweet relish
- 3 tins broken shrimp
- 5 tins white tuna
- 1 1/2 cups vinegar
- 1 cup oil
Roasted Garlic Lemon Broccoli
By Joschef
1.Preheat the oven to 400 degrees F (200 degrees C)
- 5/8 head broccoli, separated into florets
- 3/4 teaspoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3/8 clove garlic, minced
- 1/8 teaspoon lemon juice
Rapid Rolls
By Joschef
Her rolls are intended to be a short-cut of sorts
- 3 (.25-ounce) packets active dry yeast
- 1 3/4 cups warm water (105º to 115ºF)
- 1/2 cup honey
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 2 large eggs, beaten
- 2 teaspoons kosher salt, plus more for sprinkling
- 6 cups all-purpose flour, plus more as needed
Carrot Ring with Buttered Peas and Cauliflower
By Joschef
Recipe courtesy of Emeril Lagasse, 1999
- 1 tablespoon vegetable oil
- 1/2 cup fine bread crumbs
- 4 eggs, separated
- 1 1/2 cup (3 sticks) butter, at room temperature
- 1 cup light brown sugar
- 3 cups (1 pound) finely grated fresh carrots
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups flour
- 3 tablespoons butter
- 2 cups fresh or frozen peas
- Salt
- Freshly ground black pepper
- 1 head fresh cauliflower, cut into florets and cooked until tender in salted water
Seared Scallops with Garlic Chili Butter | Annie's Eats
By Joschef
Pat the scallops dry on both sides with paper towels
- 1 1/2 lbs. sea scallops
- Salt and pepper
- 5 tbsp. unsalted butter, at room temperature
- 1 1/2 tbsp. sweet chile sauce
- 3 cloves garlic, minced
- 2 tbsp. clarified butter*
- 1/4 cup white wine, such as sauvignon blanc
Oven Roasted Garlic
By Joschef
Recipe courtesy Emeril Lagasse, 2003
- 4 heads garlic, stem end trimmed by 1/2-inch
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup plus 2 tablespoons chicken stock or water
- French bread, accompaniment
- Chopped parsley leaves, for garnish