Chef_Frytz's profile page
Recipes
Pots de Crème
By Chef_Frytz
Followed directions exactly and overcooked at just 30 mins
- 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 1/2 to 2 teaspoons instant-espresso powder*
- 6 large egg yolks
- 2 tablespoons sugar
- Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
- Garnish: bittersweet chocolate curls
Eggplant Börek
By Chef_Frytz
1) In a large, deep skillet, heat the olive oil
- 6 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 1 pound mild green peppers, such as cubanelles or Anaheims—stemmed, seeded and coarsely chopped
- Salt and freshly ground black pepper
- 1 1/2 pounds plum tomatoes—halved, seeded and finely chopped
- 3 pounds small eggplants, peeled and cut into 1-inch cubes
- 1/2 cup canola oil, plus more for brushing
- 2 large eggs
- 1/2 cup milk
- One 16-ounce package phyllo dough
Octopus Salad with Potatoes and Green Beans
By Chef_Frytz
Barbera D'Alba or Chardonnay
- 1 onion, halved
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- 1 1/2 pounds octopus tentacles, separated
- 1/2 pound green beans, cut into 1 1/2-inch lengths
- 1 1/2 pounds Yukon Gold potatoes
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
Chocolate-Covered Cherries
By Chef_Frytz
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well
- 1/3 cup butter, softened
- 2 1/4 cups sifted powdered sugar
- 1 to 1 1/2 teaspoons milk
- 2 teaspoons cherry liqueur
- 2 (10-ounce) jars maraschino cherries with stems, drained
- 1 (8-ounce) package semisweet chocolate squares
- 1 tablespoon shortening
Juicy Pulled-Pork Sandwiches
By Chef_Frytz
1. Rub the Garlicky Barbecue Marinade all over the pork and refrigerate overnight
- One 8-pound pork butt, skin removed
- 1/4 cup Garlicky Barbecue Marinade
- 1/4 cup plus 2 tablespoons Seven-Spice Dry Rub
- 4 cups hickory or other hardwood chips, soaked in water
- Cider Mop Spray
- 1/2 cup pan drippings or water (I use Riesling wine)
- Hamburger buns, sliced raw onion and hot sauce, for serving
- 2 cups Sweet and Sticky Barbecue Sauce
Baked Butternut Squash-and-Cheese Polenta
By Chef_Frytz
1) Preheat the oven to 375°
- One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 1/3 cup pine nuts
- 1 large onion, finely chopped
- 1/2 teaspoon dried sage, crumbled
- Salt and freshly ground pepper
- 6 cups water
- 2 cups coarse polenta
- Unsalted butter
- 4 ounces smoked Gouda, shredded (1 cup)
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Pappardelle With Braised Onion Sauce
By Chef_Frytz
1) In a large (12-inch) skillet, warm the butter over medium heat
- 10 tablespoons unsalted butter
- 1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
- 1 tablespoon sugar
- Salt
- 1/4 cup Madeira
- 3/4 pound hot cooked pasta (I used pappardelle)
- Flaky salt, for serving (if needed)
- Grated Parmesan, for serving
Roast Squabs with Porcini and Country Bread Salad
By Chef_Frytz
I used a variety of wild mushrooms from a farmer's market
- 12 garlic cloves, peeled
- 1 tablespoon fine sea salt
- 1 (10-inch) round or oval sourdough loaf (1 1/2 lb),
- crust discarded
- 9 fresh porcini (cèpes; 3/4 lb), trimmed
- 3 (1-lb) squabs
- 3 large sprigs fresh thyme
- 3 tablespoons garlic confit purée garlic confit purée
- 6 tablespoons strained duck fat
- (from garlic confit purée )
- 1/3 cup loosely packed fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice, or to taste
Maple Roasted Brussels Sprouts with Bacon
By Chef_Frytz
1) Preheat oven to 400 degrees F (200 degrees C)
- 1 pound Brussels sprouts, trimmed
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pure maple syrup
- 4 slices bacon, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Mushroom Syrup
By Chef_Frytz
In a large skillet, heat the oil until shimmering
- 4 tablespoons grapeseed oil
- 14 ounces shiitake stems (from 2 pounds shiitake mushrooms), chopped
- 3 cups water
- 3 cups low-sodium chicken broth