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Recipes
Mashed Potatoes with Crème Fraiche and Chives
By Shaylie
These are the perfect mashed potatoes: creamy, fluffy and slightly tangy thanks to the addition of crème fraiche
- 6 pounds Yukon Gold potatoes, peeled and halved
- 2 cups whole milk
- 1-1/2 sticks unsalted butter
- Kosher salt
- 1 cup crème fraiche
- 1/2 cup finely chopped chives
- Freshly ground pepper
vLobster Corn Dogs with Grain Mustard Dipping Sauce
By Shaylie
To Prepare the Filling: 1
- For the filling:
- 8 oz Shrimp, cleaned and shelled
- 1/3 cup heavy cream
- 1 pound Lobster meat, coarsely chopped
- 2 Tbsps. fresh chives, chopped
- To Taste. salt and freshly ground white pepper
- For the Batter:
- 1 1/2 cups AP(all purpose) flour, sifted
- 1 1/2 cups cornstarch
- 1 Tbsp. baking soda 1/4 cup sugar
- 2 cups corn meal pinch salt
- 1 3/4 cups soda water
- For the Sauce:
- 1 cup Grain mustard
- 1 cup whipped crème Fraiche
American Stout - all-grain
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 13.47 lb. (6.11 kg) Great Western domestic pale malt 2 °L (or similar)
- 14.46 oz. (410 g) Briess black barley 500 °L (or similar)
- 10.93 oz. (310 g) Great Western crystal malt 40 °L (or similar)
- 10.93 oz. (310 g) Briess dark chocolate malt 420 °L (or similar)
- 15 MU Horizon pellet hops (1.16 oz./33 g of 13% alpha acids) (60 min.)
- 7.6 MU Centennial pellet hops (0.84 oz./24 g of 9% alpha acids) (5 min.)
- White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
Zucchini Brownies
By Shaylie
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup margarine
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
vSavory Spinach and Artichoke Stuffing
By Shaylie
Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
Salsa Verde
By Shaylie
If you can find it at your local farmers' market, green garlic, an early stage in the plant's development, is a spe...
- 4 medium tomatillos, husked, rinsed and roughly chopped, divided
- 1 stalk green garlic, chopped or 2 large cloves garlic, peeled and roughly chopped
- 1 large jalapeno, stemmed and roughly chopped
- 1/2 cup roughly chopped cilantro
- salt
- 2 teaspoons lime juice
- 1/4 cup chopped scallion, green parts only
- 1/8 teaspoon freshly ground green peppercorns
Best Cheese Souffle
By Shaylie
1. Preheat the oven to 375°
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1-1/4 cups heavy cream
- 4 large eggs separated, plus 3 large egg whites
- 3 tablespoons dry sherry
- 6 ounces Gruyere cheese, shredded (2 packed cups)
- 2 tablespoons sour cream
- 1-1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cream of tartar
Lamb Meatballs
By Shaylie
John & Jennifer made these
- 1/3 cup minced onion
- 1 large garlic clove, minced
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- pinch cinnamon
- 1 pound ground lamb
- 1 cups fine fresh bread crumbs
- 1 large egg, beaten lightly
- 2 tablespoons dried currants
- 1/4 cup feta cheese crumbles
- 1/4 cup white sesame seeds
- 1/8 cup mint jelly
Balsamic BBQ Sauce
By Shaylie
Combine all ingredients in a small saucepan and whisk until smooth
- 1 C balsamic vinegar
- 3/4 C ketchup
- 1/2 C brown sugar
- 1 garlic clove, minced
- 1 Tb Worcestershire sauce
- 1 Tb Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Gazpacho
By Shaylie
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade