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Recipes
Acorn Squash Soup
By Shash
Preheat the oven to 350 degrees F
- 3 whole acorn squash, approximately 8 cups when cooked
- 6 shallots, 1 cup diced, 3 left whole and peeled
- 6 garlic cloves, peeled
- 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
- 1 tablespoon salt
- 1 tablespoon pepper, freshly cracked, plus more for seasoning
- 1 stick unsalted butter, in all
- 4 cups chicken stock, low-sodium
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
- 1 teaspoon sage, dry
- 1 teaspoon savory
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/3 cup grated Parmesan
Irish Soda Bread
By Shash
Preheat oven to 350 Stir flour, sugar and baking soda together until well mixed
- 3 Cups Pre-sifted Flour
- 1 Cup Sugar
- 1 Teaspoon Baking Soda
- 2 Eggs
- 1-1/2 Tablespoons Caraway Seeds (Optional)
- 1-1/2 Cups Sour Milk (Add 1 T vinegar to fresh milk) or 1-1/2 Cups Buttermilk
- 1 Cup Raisins
Baked Orzo with Fontina and Peas
By Shash
Preheat the oven to 400 degrees F
- 4 * 4 cups chicken broth
- 1 * 1 pound orzo pasta
- 3 * 3 tablespoons butter, plus more to grease the baking dish
- 1 * 1 onion, chopped
- 8 * 8 ounces mushrooms, sliced
- 1 * 1 cup Marsala wine
- 1/2 * 1/2 cup heavy cream
- 4 * 4 ounces shredded fontina cheese (about 1 cup)
- 4 * 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 * 1 cup frozen peas, thawed
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoons freshly ground black pepper
- 1/2 * 1/2 cup bread crumbs
- 1/4 * 1/4 cup grated Parmesan
- 1 * 1 teaspoon dried thyme
Michael Symon's Spooky Short Ribs
By Shash
Season the short ribs liberally with kosher salt
- 7 pounds beef short ribs (bone in)
- 1/2 pound slab bacon (cut into large dice)
- 4 medium carrots (peeled and cut into 2-inch pieces)
- 2 medium parsnips (peeled and cut into 2-inch pieces)
- 1 medium yellow onion (large diced)
- 5 garlic cloves (smashed and peeled)
- 2 teaspoons coriander seeds
- 2 bay leaves (fresh or dried)
- 2 cups apple cider
- 1 (12 ounce) bottles of wheat beer
- 10 sprigs fresh thyme
- 2 quart water
- 1 cup fresh mint leaves (torn)
- 2 lemons (zested)
- kosher salt
Spinach Gratin
By Shash
- 4 * 4 tablespoons (1/2 stick) unsalted butter
- 4 * 4 cups chopped yellow onions (2 large)
- 1/4 * 1/4 cup flour
- 1/4 * 1/4 teaspoon grated nutmeg
- 1 * 1 cup heavy cream
- 2 * 2 cups milk
- 3 * 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 * 1 cup freshly grated Parmesan cheese
- 1 * 1 tablespoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup grated Gruyere cheese
Gamberetti Di Mare with Linguini
By Shash
Melt butter in a skillet, stir in garlic, parsley, chives, brandy, cloves and nutmeg
- 1 Cup Butter
- 4 Cloves Garlic, chopped or minced
- 2-1/2 Tablespoons Fresh Parsley, chopped
- 2-1/2 Tablespoons Fresh Chives, sliced
- 1-1/2 Tablespoons Brandy
- Couple of Dashes Each of Ground Cloves and Nutmeg
- 2 Lbs. Shrimp
- 1 Lb. Fresh Mushrooms, sliced
- 4 Medium Tomatoes, cut in wedges
- 1 Large Red Bell Pepper, cut in strips
- 2 Tablespoons Flour mixed with 2 additional Tablespoons of softened butter
- 3 Tablespoons Dry Vermouth
Millionaire's Shortbread
By Shash
Shortbread: Preheat the oven to 350 degrees F
- Shortbread:
- 2 * 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 * 2 cups all-purpose flour, plus more for preparing pans
- 2/3 * 2/3 cup sugar
- 1/2 * 1/2 teaspoon salt
- *
- Caramel Layer:
- 2 * 2 (14-ounce) cans sweetened condensed milk
- 2 * 2 tablespoons butter
- *
- Chocolate Topping:
- 3/4 * 3/4 pound good-quality milk chocolate
Coconut Rice Pudding
By Shash
1 Combine rice, coconut milk, water and sugar in saucepan
- 1/2 cup basmati rice (rinsed)
- 2 cup light coconut milk
- 2 cup water
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
Yogurt-Mint Marinated Grilled Leg of Lamb
By Shash
Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the ...
- # 1 de-boned (5 pound) leg of lamb, trimmed of excess fat
- # 5 cloves garlic, peeled and thinly sliced
- # 2 cups Greek-style yogurt
- # 1/2 cup fresh mint leaves
- # 2 teaspoons ground cumin
- # 3 to 5 dashes hot pepper sauce
- # Salt and freshly ground black pepper
Grilled Ginger Hawaaian Ahi with Shitake Mushrooms
By Shash
In a saucepan, combine shallots, peppercorns and wine and cook until reduced by half
- 1/4 Cup Shallots, minced
- 4 Whole Peppercorns
- 3/4 Cup Dry White Wine
- 1-1/4 Cups Heavy Cream
- 1 Lb. Softened Unsalted Butter
- Salt, to taste
- Juice of one Lemon
- 3 Cups Shitake Mushrooms, stemmed and sliced
- Peanut oil for frying
- 2 Tablespoons Fresh Ginger, minced
- 1 Cup Scallions, sliced
- 1/2 Cup Teriyaki Sauce
- 6 - 8 Oz. Tuna Filets