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Recipes
Potato and Prosciutto Flatbread
By Jahel
Preheat oven to 500°. Coat rimmed baking sheet with oil
- 1 T olive oil
- 1 lb pizza dough
- 1 T Dijon mustard
- 1 Yukon gold potato very thinly sliced
- 1 1/2 c grated gruyere
- 4 scallions white and green parts separated thinly sliced
- 4 oz prosciutto torn
Easy Hollandaise Sauce
By Jahel
After melting the butter, in a blender pulse the egg yolks and lemon juice until smooth
- 2 1/2 sticks unsalted butter cut in cubes and melted
- 2 large egg yolks
- 1-2 t lemon juice to taste
- Salt and pepper
Coq au Vin
By Jahel
In a large pot with a lid, heat the oil over medium high, add bacon
- 2 T olive oil
- 4 slices thick cut bacon, cut crosswise into 1/4 inch slices
- 4 whole chicken legs
- 1/4 c brandy
- 8 carrots, peeled and cut on an angle into 2 inch pieces
- 4 bay leaves
- 3 T flour
- 3 cloves garlic, grated
- 2 c dry red wine
- About 2 c beef stock
- 1 c white mushrooms, halved
- Chopped fresh flat leafed parsley for garnish
Chili
By Jahel
Preheat oven to 350. Fry bacon, drain, cool and snip into pieces
- 1 lb. Bacon
- 1 lb. hamburger
- 1 onion,chopped
- 15 oz. butter beans, drained
- 15 oz. kidney beans, drained
- 15 oz. pork and beans, drained
- 1 t mustard
- 1 T vinegar
- 1/2 c ketchup
- 3/4 c brown sugar
Chocolate Dipped Potato Chips
By Jahel
And microwave safe bowl, melt 2/3 of chocolate in microwave in 20 to 30 second bursts, stirring often
- 1 bar semi-sweet or bittersweet chocolate chopped
- 28 ridged potato chips
- Crushed pretzels or peanuts of flaky salt for sprinkling
Roasted Pears with Butterscotch Sauce and Pistachios
By Jahel
In sauce pan, whisk cream, sugar, 4 tablespoons butter, Scotch, and 1/2 teaspoon salt over low until sugar dissolve...
- 2/3 c heavy cream
- 1/2 c packed brown sugar
- 4 T butter plus 1 T melted butter
- 2 t scotch whiskey
- 2 pears halved and cored
- 1/2 c chopped pistachios
Onion Tart with Bacon and Mustard
By Jahel
Preheat oven to 375. On lightly floured surface, roll the pie crust into a 12 inch round
- Flour for rolling the pie crust
- 1 7 oz store bought rolled pie crust
- 8 slices thick crust bacon chopped
- 1-1/2 c thinly sliced white onion
- 6 large eggs
- 1-1/2 c heavy cream
- 2 T dijon mustard
- 1/2 t cayenne
- 1/2 t freshly grated nutmeg
- 1/2 c grated Parmesan
- 1 T fresh thyme leaves
Really Fun Buns
By Jahel
In small bowl, mix 2/3 c warm water and the yeast
- 1 envelope or 14 oz active dry yeast
- 4 c flour plus more for rolling
- 1 stick butter chopped and at room temperature
- 3 large eggs
- 2 T sugar
- 1 t salt
- Filling and topping ingredients below
- Lemon Cherry
- For filling spread with 5 T lemon curd
- Sprinkle with 1 c chopped dried tart cherries
- For topping drizzle with 1/4 c confectioners sugar whisked with 1 T milk and 1/4 t lemon zest
- Rub 2 T sugar with 1 t lemon zest and sprinkle on buns
- Orange and bacon
- For filling spread with 2/3 c orange marmalade
- Sprinkle with 1 lb chopped cooked bacon
- For topping drizzle with 1/4 c confectioners sugar whisked with 1 T pure maple syrup
- Herb Garden
- For filling in a food processor blend 5 T olive oil with 3 T chopped fresh flat leaf parsley and 2 T each chopped fresh chives and sage and thyme and 1 T chopped fresh rosemary
- Season the filling with 2 t salt spread on the dough
- For topping sprinkle with flaky sea salt
- Chocolate Halva
- For filling sprinkle with 1 bar finely chopped milk chocolate and 1 c crumbled halva
- For topping drizzle with 1/4 c confectioners sugar and with 2 T tahini and 1 T cocoa powder and 3 T milk
- Sprinkle with toasted sesame seeds
Turkey Club Flatbread
By Jahel
Place the sun-dried tomatoes in a medium bowl
- 1 c sun dried tomatoes form a bag not in oil
- 1 T olive oil plus more for drizzling
- 6 slices cold meaty bacon cut crosswise into 1/4 inch wide pieces
- 8 to 12 oz roast turkey chopped or shredded (2-3 c)
- 2 small leeks or 1 large leek trimmed halved lengthwise and cut crosswise into 1/4 inch wide half moons (about 1 c)
- Salt and pepper
- 4 store bought garlic naan flatbreads
- 2 c baby kale
- 2 T lemon juice
- 12 to 16 oz Scamorza cheese or smoked mozzarella shredded
- Few sprigs of fresh rosemary leaves stripped and chopped
Lasagna Soup
By Jahel
Bring a large pot of water to a boil
- 8 oz lasagna noodles with curly edges broken into pieces
- 2 T olive oil
- 12 oz ground beef
- 12 oz sweet Italian sausage with fennel casing removed or bulk sausage
- Pepper
- 1t dried oregano lightly crushed
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- 1 qt chicken stock
- 1 28 oz can whole Mariano tomatoes
- 2 c tomato purée
- A few leaves of fresh basil torn
- 1 c fresh ricotta
- 1 c freshly grated parmigino-reggiano
- 1/4to 1/3 c heavy cream
- Finely chopped fresh flat leafed parsley for serving