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Recipes
Peach & Blue Cheese Salad
By Shash
Heat grill or grill pan. Put peaches in a large bowl, drizzle with 1 tablespoon of olive oil and toss to coat
- 6 Firm Peaches, pitted and quartered
- 1/4 Cup plus 1 Tablespoon extra-virgin olive oil
- 1 Clove Garlic, Minced
- 1/4 Cup Red Wine Vinegar
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- Kosher Salt
- 1/2 Cup Marcona Almonds
- 3-4 Cups Baby Arugula
- 1 Cup Blue Cheese
Marinated Turkey Breast
By Shash
1. In a small bowl, mix together the garlic, basil, and pepper
- 2 * 2 cloves garlic, peeled and minced
- 1 * 1 tablespoon finely chopped fresh basil
- 1/2 * 1/2 teaspoon ground black pepper
- 2 * 2 (3 pound) boneless turkey breast halves
- 6 * 6 whole cloves
- 1/4 * 1/4 cup vegetable oil
- 1/4 * 1/4 cup soy sauce
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon brown sugar
Spicy Crab Cakes with Lemon Aioli Sauce
By Shash
Heat a medium size pan over medium heat
- Lemon Aioli:
- 2 * 2 tablespoons butter
- 1 * 1 shallot, chopped fine
- 1 * 1 clove garlic, minced
- 1/4 * 1/4 cup finely chopped red pepper
- * Kosher salt and freshly ground black pepper
- 1/2 * 1/2 cup mayonnaise
- 1/2 * 1/2 cup Dijon mustard
- 1/2 * 1/2 teaspoon lemon zest
- 1 * 1 teaspoon crab boil seasoning
- 1 * 1 tablespoon chopped fresh parsley leaves
- 1 * 1 cup plain panko bread crumbs
- 1 * 1 large egg
- * Hot sauce, to taste
- 1 * 1 pound lump crabmeat, picked over to remove cartilage and shell fragments
- 1/2 * 1/2 cup peanut oil
- * Lemon Aioli, recipe follows
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 clove garlic, minced
- 1 * 1 tablespoon chopped chives
- 3 * 3 tablespoons lemon juice
- 1/2 * 1/2 teaspoon lemon zest
- * Kosher salt and freshly ground black pepper
- In a medium bowl, mix all the ingredients together.
Ginger-Scented Rice
By Shash
Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp
- 1 3-inch-long 1-inch-thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
- 1 1/2 cups water
- 1 cup jasmine rice, rinsed
- 1 tablespoon butter
- 1 teaspoon coarse kosher salt
Creamy Roasted Mushroom Soup
By Shash
Preheat oven to 400°F. Line 2 large baking sheets with foil
- 1 * 1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
- 1/2 * 1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
- 6 * 6 tablespoons olive oil
- 3 * 3 14-ounce cans (or more) vegetable broth
- 1 1/2 * 1 1/2 tablespoons butter
- 1 * 1 onion, chopped
- 3 * 3 garlic cloves, minced
- 1/4 * 1/4 cup plus 2 tablespoons Madeira
- 3 * 3 tablespoons all purpose flour
- 1 * 1 cup whipping cream
- 3/4 * 3/4 teaspoon chopped fresh thyme
Peas and Prosciutto
By Shash
Heat oil in a large saute pan over medium heat
- Flavored Olive Oil:
- 1/4 1/4 1/4 cup Flavored Olive Oil (recipe follows)
- 1/2 1/2 1/2 cup finely chopped onion
- 1/2 1/2 1/2 cup diced prosciutto
- 1 15-ounce 1 15-ounce 2 cans green peas, drained, or 2 cups fresh peas, cooked
- 1 1 1 cup chicken broth
- to and pepper to taste
- 1998, 1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1 1 1 cup fine-quality olive oil (such as Filippo Berio)
- 4 4 4 garlic cloves, peeled and crushed
Rice Pudding "Gonzo"
By Shash
Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat...
- 2 * 2 quarts whole milk
- 1 * 1 cup long-grain white rice (do not rinse)
- 1 * 1 cup sugar
- 2 * 2 tablespoons unsalted butter
- 1 * 1 teaspoon vanilla
- 1/4 * 1/4 teaspoon salt
- 2 * 2 large eggs
- 1 * 1 cup heavy cream
- 1/2 * 1/2 teaspoon cinnamon
Balsamic Chicken with Olives and Walnuts
By Shash
1. Heat a Dutch oven over medium-high heat
- 4 teaspoons olive oil, divided
- 12 skinless, boneless chicken thighs (about 3 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium shallots, quartered (about 2 cups)
- 2/3 cup balsamic vinegar
- 1/2 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons lower-sodium soy sauce
- 2 1/2 teaspoons brown sugar
- 4 thyme sprigs
- 2/3 cup halved pitted Castelvetrano olives
- 5 tablespoons chopped walnuts, toasted
- 2 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh thyme
Profiteroles
By Shash
Preheat the oven to 425 degrees F
- 1 * 1 cup milk
- 1/4 * 1/4 pound (1 stick) unsalted butter
- * Pinch kosher salt
- 1 * 1 cup all-purpose flour
- 4 * 4 extra-large eggs
- 1/2 * 1/2 cup heavy cream
- 12 * 12 ounces semisweet chocolate chips
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons prepared coffee
- * Good vanilla ice cream (recommended: Haagen-Dazs), for serving
Stone Fruit Pie with Almond Streusel
By Shash
MAKE THE DOUGH In a food processor, combine the flour with the sugar, salt and baking powder and pulse to blend
- dough
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 5 tablespoons ice water
- streusel
- 1/2 cup light brown sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons slivered almonds
- 6 tablespoons rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- filling
- 2 1/4 pounds assorted stone fruits, such as cherries, apricots, peaches and plums, pitted and sliced 1/3 inch thick (peaches and plums peeled first)
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup cornstarch
- Vanilla ice cream, for serving