Chef_Frytz's profile page
Recipes
Steamed Mussels with Tarragon
By Chef_Frytz
1) In a large saucepan of boiling water, blanch the tomatoes until the skins just start to wrinkle, about 45 second...
- 1 1/2 pounds tomatoes, cored
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 large shallots, thinly sliced
- 1 cup dry white wine
- 4 pounds mussels, rinsed and debearded
- 3 tablespoons white wine vinegar
- 2 tablespoons sambal oelek or other Asian chile sauce
- 3 tablespoons finely chopped tarragon, plus leaves for garnish
- Kosher salt
- Freshly ground pepper
- Crusty bread, for serving
Almond, Dill and Sardine Bucatini
By Chef_Frytz
1. Bring a large pot of salted water to a boil
- INGREDIENTS
- One 4 1/2-ounce tin sardines in tomato sauce
- 1/3 cup good olive oil
- 2 garlic cloves, thinly sliced
- 3 teaspoons Espelette, divided
- 3 tablespoons fresh chives, finely chopped
- Kosher salt, to taste
- 1/2 pound bucatini
- 1/2 cup roasted and salted Marcona almonds, roughly chopped
- 1/4 cup finely chopped dill, plus more to garnish
- 1 lemon, finely zested and juiced
- Flaky salt, to finish
Spicy Chicken Milanese
By Chef_Frytz
1) In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Braised Leeks with Mozzarella & a Fried Egg
By Chef_Frytz
1) Trim tough green portions and root ends from leeks leaving about 5-6 inches of white and pale green portions
- 2-3 large leeks
- 5-6 tablespoons butter, divided use
- 2 tablespoons olive oil, divided use
- salt, to taste
- 1/2 lemon, cut into slices and seeds removed
- 5 sprigs thyme, plus more for garnish
- 1/2 cup of chicken broth or water (or enough to submerge leeks halfway in pan)
- splash white wine (optional)
- 1.5 tablespoons Dijon mustard
- 1/2 cup bread crumbs
- 1 cup good quality, freshly shredded mozzarella cheese
- 1 large egg
Foie Gras Crème Brûlée
By Chef_Frytz
Preheat the oven to 325 degrees F
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 3 Grade-A Duck Foie Gras Slices
- 2 egg yolks
- 1 1/2 teaspoons caster sugar, plus more as needed to brûlée
- 1/4 teaspoon quatre epicés, or equal parts pepper, nutmeg, clove, and cinnamon
- 1/4 teaspoon fleur de sel, plus more to taste
- Toasted brioche, for serving
CRUSTLESS CAULIFLOWER QUICHE
By Chef_Frytz
1) Preheat oven to 375°F
- 2 teaspoons olive oil or butter
- 1/2 cup chopped onions
- 5 large eggs
- 1/2 cup almond milk, rice milk or milk of your choice
- 1/4 teaspoon salt
- 1 1/2 cups chopped cauliflower
- 1/2 cup shredded low-fat cheddar cheese
- 1 teaspoon paprika
Farro with Shiitake Mushrooms
By Chef_Frytz
1. Melt half of the butter in a skillet
- 1 1/2 tablespoons unsalted butter
- 1/2 small onion, minced
- 3/4 cup farro
- 1 thyme sprig
- 1 1/4 cups water
- Salt and freshly ground pepper
- 2 1/2 ounces finely diced shiitake
- mushroom caps (1 cup)
Milk-Chocolate Pots de Crème
By Chef_Frytz
Tawny port
- 10 ounces milk chocolate, finely chopped
- 3 ounces bittersweet chocolate, finely chopped
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 5 large egg yolks
- Crème fraîche and chocolate shavings, for garnish
Seared Halibut With Mushrooms
By Chef_Frytz
Bring chicken stock to a simmer in a saucepan
- 1 quart chicken stock
- 1 pound white button mushrooms, finely chopped
- 1 cup dry white wine
- 1 large halibut steak, at least 2 pounds and 2 inches thick, skin and bones removed, cut into 4 equal portions
- Salt and black pepper
- 7 tablespoons unsalted butter
- 1 head baby bok choy, quartered lengthwise
- 1/4 cup molasses
- 6 ounces oyster mushrooms, brushed clean and divided into small sections
- 1/4 cup grapeseed oil.