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    You are in: Home / Jedley's Public Recipes
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    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    2 Reviews |  By Jedley

    Grilled cheese is to the cook as the stick figure is to the artist, right? Not so fast! By mixing grated parmesan into the butter you spread on the outside, that stick figure becomes as gorgeous as a Michelangelo nude.

    Recipe #349716

    35 Reviews |  By Jedley

    This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait until the eggs are nearly cooked, then add cheese, vegetables, meat, etc., counting on the heat of the eggs to heat them, and in doing so unnecessarily overcooking the eggs. If, instead, you cover your egg pan with a pot lid, you can add the omelette filling from the outset and it cooks WITH the eggs, so your omelette's already done at the point where you'd normally add the filling. And get this - you never have to touch a utensil! Try it and I bet you'll never cook an omelette without a lid again.

    Recipe #237789

    4 Reviews |  By Jedley

    Pan-fried breaded veal (or pork or chicken or turkey) is one of the most universal dishes, with a skrillion variations - baked with bechamel in England, served cordon bleu-style in Hungary, accompanied by ketchup in Israel and gravy in Sweden. But the best schnitzel is the original schnitzel, credit for which is contested between Milan ('cotoletta alla milanese') and Vienna ('wiener schnitzel'), which relies on the clean simplicity of fresh lemon juice. My own variation, while keeping the lemon, jazzes things up a bit with the addition of herbs and grated parmesan to the breading.

    Recipe #237426

    3 Reviews |  By Jedley

    Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine.

    Recipe #237395

    2 Reviews |  By Jedley

    Who says sophisticated hors d'oeuvres have to be complicated? This pate takes about 15 minutes to prepare, yet has the flavor of centuries of Old World tradition. Can be made several days ahead of time.

    Recipe #237391

    3 Reviews |  By Jedley

    I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.

    Recipe #237389

    1 Reviews |  By Jedley

    The Spanish call it 'tortilla', the Italians from whom I learned it call it 'sformato' (literally 'deformed'). It's basically a mess of potatoes and onions held together with eggs. But once you try it you'll see that it's oh so much more than that! This is a very versatile dish. Cut it into small squares for appetizers, or in wedges for a main course or a side dish. Serve it hot, room temp, even cold. Cut out the bacon and it's vegetarian; add spinach or pesto for extra color and flavor. Have fun, and buon appetito!

    Recipe #361271

    Grilled cheese is to the cook as the stick figure is to the artist, right? Not so fast! By mixing grated parmesan into the butter you spread on the outside, that stick figure becomes as gorgeous as a Michelangelo nude.

    Recipe #349620

    Balsamic vinegar gives this already very savory sauce additional depth and a rich dark color. It also helps it adhere better to grilling meat, combining with the brown sugar and soy sauce to create a nice glaze. Asian and Middle Eastern grocers sell all kinds of hot chili paste - choose the degree of fire you prefer. My fave is harissa, from Tunisia.

    Recipe #237458

    1 Reviews |  By Jedley

    Basically a turbo-charged teriyaki marinade, this recipe does wonders for salmon, chops, chicken and steak on the grill, but works on the stovetop and in the oven as well. The longer you marinate the better, though I've found that it's also great if simply brushed onto burgers while grilling, without marinating beforehand.

    Recipe #237398

    2 Reviews |  By Jedley

    A macho variation on an Italian classic ('aglio olio peperoncino'), this quick and easy dish is for folks who love powerful flavors and who have no social engagements for the evening - the garlic and anchovies are heaven going down, but render you decidedly unkissable afterwards. I call it 'bachelor pasta' because I make it whenever my girlfriend is out for the evening, and every guy I've made it for goes nuts. But I've yet to meet a woman who will eat it. Perhaps you'll be the first?

    Recipe #237388


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