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  • Easy, Impressive Slow Roasted Prime Rib by Chow.com

    Easy, Impressive Slow Roasted Prime Rib by Chow.com

    INGREDIENTS For the prime rib: 1 (3-bone) standing beef rib roast (about 6 to 8 pounds) 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 4 medium garlic cloves, finely chopped For the jus: 3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces 2 tablespoons vegetable oil 3/4 cup dry red wine 2 1/2 cups low-sodium beef broth 1 teaspoon kosher salt, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more as needed INSTRUCTIONS For the prime rib:  Rinse the roast under cold water, pat dry with paper towels, […]

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  • No-Knead Pizza Dough by Bon Appetit

    No-Knead Pizza Dough by Bon Appetit

    Ingredients: 7 1/2 cups flour 3 cups water 1/2 tsp. yeast 4 tsp. salt   Instructions: Mix the ingredients and then let it sit in a warm damp place for 18 hours use a lot of flour to make sure the dough does not stick

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  • Chicken Chimichangas with Sour Cream Sauce by Allrecipes

    Chicken Chimichangas with Sour Cream Sauce by Allrecipes

    Prep Time: 25 Minutes Cook Time: 40 Minutes Ready In: 1 Hour 5 Minutes Servings: 8   INGREDIENTS: Chicken filling: 2 large skinless, boneless chicken breast halves 3 cups water 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon cayenne pepper 1 (7 ounce) can chopped green chilies, divided 1/2 cup diced onion 3 large cloves garlic, minced   Sour cream sauce: 2 […]

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  • Lemon Chicken with Croutons by the Barefoot Contessa

    Lemon Chicken with Croutons by the Barefoot Contessa

    Total Time: 2 hr 5 min Prep: 20 min Inactive: 15 min Cook: 1 hr 30 min Yield: 3 to 4 servings Ingredients: 1 (4 to 5-pound) roasting chicken 1 large yellow onion, sliced Good olive oil Kosher salt Freshly ground black pepper 2 lemons, quartered 2 tablespoons unsalted butter, melted 6 cups (3/4-inch) bread cubes (1 baguette or round boule) Instructions: Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess […]

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  • Spaghetti Alla Primavera by Saveur

    Spaghetti Alla Primavera by Saveur

    SERVES 4–6 INGREDIENTS 6 tbsp. olive oil 3 cloves garlic, minced 6 oz. button mushrooms, quartered 1 cup asparagus tips, blanched 1 cup small broccoli florets, blanched ½ cup frozen peas, blanched 1 small zucchini, quartered lengthwise, cut to 1″ lengths, blanched 1 lb. spaghetti, cooked al dente 1 cup heavy cream ⅔ cup grated Parmesan 2 tbsp. unsalted butter Kosher salt and pepper, to taste 1 cup grape tomatoes, halved 2 tbsp. thinly shredded basil ½ cup lightly toasted […]

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  • Buckwheat Ravioli by Kitchen Vignettes

    Buckwheat Ravioli by Kitchen Vignettes

    Ingredients: La Pasta 2 cups buckwheat flour 2 eggs 1 tbsp olive oil & salt to taste water as needed Filling 1 to 2 pound of beet greens, steamed & chopped About 1 cup ricotta cheese (I found buffalo ricotta which was lovely) 1/3 cup grated parmesan 1/3 cup walnuts 1 egg 1 tsp. grated lemon rind ½ tsp. nutmeg 1 tsp. salt & pepper (to taste) Butter ¼ cup butter Fresh sage leaves (I used thyme because that’s what I […]

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  • Perfect Roast Turkey by the Barefoot Contessa

    Perfect Roast Turkey by the Barefoot Contessa

    Total Time: 3 hr 5 min Prep: 15 min Inactive: 20 min Cook: 2 hr 30 min Ingredients 1 (12 pound) fresh turkey Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise 4 tablespoons unsalted (1/2 stick) melted butter Directions Preheat the oven to 350 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat […]

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  • Roast Chicken by Thomas Keller

    Roast Chicken by Thomas Keller

    Thomas Keller is the Mozart of cooking.  You can learn so many incredible techniques by just watching this video.  Items to note in this video: – Let the chicken come to room temperature before you roast (if not the cold chicken will bring the temperature of the oven down) – Remove the wish bone so you can carve the chicken easily after its cooked – Season the outside and inside of the chicken (season the outside liberally) – Truss your […]

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  • Roast Chicken with Thomas Keller Version 2

    Roast Chicken with Thomas Keller Version 2

    Thomas Keller has two videos on the web roasting a chicken and he is so incredible we have included both on ChopCast.  Items to note in this video: – Let the chicken come to room temperature before you roast (if not the cold chicken will bring the temperature of the oven down) – Remove the wish bone so you can carve the chicken easily after its cooked – Season the outside and inside of the chicken (season the outside liberally) […]

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  • Roast Chicken by Chef Marc Bauer (French Culinary Institute Instructor)

    Roast Chicken by Chef Marc Bauer (French Culinary Institute Instructor)

    Chef Marc Bauer is an instructor at the French Culinary Institute.  This is exactly how they taught me to roast a chicken in school.  Similar to the Thomas Keller Roast Chicken video there are a lot of techniques to learn from this video. – Take out the wish bone before cooking – Cut off the wing tips so they don’t burn – Season the cavity – Tuck herbs under the skin of the chicken to add extra flavor Ingredients: 2½ […]

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