Chef_Frytz's profile page
Recipes
Zucchini-Tomato Strata
By Chef_Frytz
1) Preheat the oven to 350°
- One 6-ounce baguette, cut into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 medium zucchini (1 pound), cut into 1/2-inch dice
- 1 large red onion, cut into 1/2-inch dice
- 1/2 teaspoon chopped thyme
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Palacinke (Croatian Pancakes)
By Chef_Frytz
Beat the eggs lightly with the milk in a mixing bowl
- 3 eggs
- 1 cup milk
- 1/3 cup club soda (not flat)
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- butter or cooking oil for frying
Pan-Seared Scallops with Lemon Sauce
By Chef_Frytz
1) Using vegetable peeler, remove peel (yellow part only) from lemon in long strips
- 1 lemon
- 1 1/2 cups dry white wine
- 1/4 cup sliced shallots
- 2 garlic cloves, peeled, crushed
- 2 cups heavy whipping cream
- 1 teaspoon ground turmeric
- 3 pounds large scallops
- 2 tablespoons (1/4 stick) butter, divided
- 2 tablespoons olive oil, divided
Pomegranate Roasted Carrots
By Chef_Frytz
Preheat the oven to 400° F
- Carrots
- Olive oil or butter
- Pomegranate concentrate or molasses
- Fresh thyme
- Kosher salt
Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini
By Chef_Frytz
Wine: Spicy merlot from Virginia or Washington St
- 1/2 cup extra-virgin olive oil
- 2 large onions, coarsely chopped
- 1 large garlic clove, minced
- One 28-ounce can whole tomatoes, chopped, juices reserved
- 2 tablespoons tomato paste
- 2 cups water
- 2 tablespoons finely chopped basil
- Salt and freshly ground pepper
- 2 pounds cremini mushrooms, thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons tamari soy sauce
- 2 tablespoons finely chopped dill
- 2 pounds zucchini, sliced crosswise 1/2 inch thick
- 2/3 pound dried lasagna noodles (about 15 noodles)
- 6 large eggs, beaten
- 1 pound feta cheese, crumbled
- 1/4 pound provolone cheese, shredded
Ham, Leek and Gouda Soufflés
By Chef_Frytz
Pair with dry rose'
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 6 ounces diced ham
- 2 sliced leek whites sautéed in butter
- 6 large eggs, separated
- 5 ounces shredded aged Gouda
- 1/2 teaspoon cream of tartar
Lamb Shanks - Osso Buco Style
By Chef_Frytz
SUGGESTED PAIRING The heartiness of the slow-cooked shanks calls out for equally lusty wines that have enough flavo...
- 1/4 cup vegetable oil
- 8 lamb shanks (1 1/4 pounds each), fat trimmed
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 12 garlic cloves, finely chopped
- 4 medium onions, coarsely chopped
- 4 medium carrots, halved lengthwise and cut into 1-inch pieces
- 2 large celery ribs, cut into 1/2-inch dice
- One bottle (750 ml) dry red wine
- One 28-ounce can crushed tomatoes
- 2 1/2 cups chicken stock or low-sodium broth
- Three 3-inch-long strips of orange zest
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped flat-leaf parsley
Classic Tuscan Wild Boar Stew
By Chef_Frytz
Finely chop celery, sage, rosemary, garlic, onions, and parsley
- 3 lbs Wild Boar stew meat
- 6 stalks celery, chopped
- 3 tblsp sage
- 3 tblsp rosemary
- 9 cloves garlic, minced
- 3 medium red or white onions, chopped
- 6-8 tblsp parsley
- 6 bay leaves
- 3 cups green olives, pitted
- Red wine
- 1 cup tomato paste
- salt and pepper to taste
Fennel-Crusted Pork Loin with Roasted Potatoes and Pears
By Chef_Frytz
Heat oven to 400° F. Using the bottom of a heavy pan, crush the fennel seeds
- 2 pounds boneless pork loin
- 1 tablespoon fennel seeds
- 2 cloves garlic, minced
- 2 red onions, quartered
- 1 pound small white potatoes, quartered
- 3 firm pears (such as Bartlett), cored and quartered
- 4 tablespoons olive oil
- Kosher salt and pepper
Andouille-Crusted Filet Mignon With Garlic Sauce
By Chef_Frytz
Requires overnight marinade
- 6 pieces. filet Mignon, about 5-6 oz. each
- 3 T. olive oil
- 1 T. rosemary, chopped
- 2 cloves garlic, mashed
- salt and pepper
- 3/4 c. panko (Japanese breadcrumbs)
- 1/2 c. flat leaf parsley, chopped
- 1/4 c.green onions, chopped
- 4 oz. andouille sausage, diced
- 3 heads garlic, peeled
- 1 1/2 c. milk
- 1 sprig sage
- salt
- 2 T. vegetable oil
- 2 rosemary sprigs
- 2 T. Dijon mustard