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Recipes
Sauteed Filet Mignon with Balsamic Vinegar Pan Sauce
By Shash
Season the filet mignon steaks generously with salt and pepper
- Balsamic Vinegar Pan Sauce:
- 4 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
- Salt and freshly ground black pepper
- 2 teaspoon chopped fresh rosemary
- 4 teaspoons minced garlic
- 1/2 cup dry vermouth
- 1/2 cup beef or chicken stock
- 4 teaspoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons butter (optional)
- Salt and freshly ground black pepper
Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs
By Shash
Roast the squash and garlic Position a rack in the center of the oven and heat the oven to 425°F
- 1 large butternut squash (about 3 lb.), halved lengthwise and seeded
- 2 medium cloves garlic, unpeeled
- 2 sprigs fresh thyme plus 2 tsp. chopped leaves
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 5 Tbs. unsalted butter
- 2 sprigs fresh sage plus 1 tsp. chopped leaves
- 1-1/8 oz. (1/4 cup) all-purpose flour
- 3 cups whole milk
- 1-1/4 cups crumbled fresh goat cheese (4 oz.)
- 1 cup finely grated Pecorino Romano (2 oz.)
- 1/4 tsp. freshly grated nutmeg
- 1/4 cup coarse dry breadcrumbs or panko
- Fresh or Store-bought Lasagne Noodles
Brownie Pudding
By Shash
Preheat the oven to 325 degrees F
- 1/2 * 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 * 4 extra-large eggs, at room temperature
- 2 * 2 cups sugar
- 3/4 * 3/4 cup good cocoa powder
- 1/2 * 1/2 cup all-purpose flour
- * Seeds scraped from 1 vanilla bean
- 1 * 1 tablespoon framboise liqueur, optional
- * Vanilla ice cream, for serving
Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy
By Shash
Heat a nonstick skillet over medium high heat
- # 3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
- # 8 cremini mushrooms, (baby portobellos), chopped
- # 8 shiitake mushrooms, chopped
- # 1 shallot, chopped
- # Salt and pepper
- # 1 1/3 pounds ground turkey, the average weight of 1 package
- # 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
- # 1 tablespoon Worcestershire sauce, eyeball it
- # 1/2 cup Italian bread crumbs
- # 1 egg, beaten
- # 2 tablespoons butter
- # 2 tablespoons all-purpose flour
- # 2 cups chicken stock
- # 1 teaspoon poultry seasoning
Balsamic-Roasted Brussels Sprouts
By Shash
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Mini Muffin Spinach & Artichoke Bites
By Shash
Preheat oven 350ºF. Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small...
- 1 10-ounce box frozen spinach, thawed
- 4 ounces cream cheese
- 2 14-ounce cans artichokes, drained and chopped
- 1 1/2 cups biscuit mix
- 1 cup milk
- Nonstick spray
- 1 cup Parmigiano-Reggiano cheese, grated
Oven Roasted Turkey with Sage Butter
By Shash
Preheat the oven to 375 degrees F and remove the top rack of the oven
- Sage Butter:
- 1 * 1 (12 to 14) pound fresh turkey
- * Kosher salt and freshly ground black pepper
- * Caramelized Onion and Cornbread Stuffing, recipe follows
- * Extra-virgin olive oil
- * Sage Butter, recipe follows
- 2 sticks butter, softened
- 1/4 cup chopped sage
- Salt and pepper
- Combine all ingredients
Brie with Sun-Dried Tomatoes
By Shash
Well chill Brie before handling
- 2 Lbs. Brie Cheese
- 5 Tablespoons Fresh Parsley, minced
- 5 Tablespoons Freshly Grated Parmesan
- 10 Oil-packed Sun Dried Tomatoes, minced
- 2-1/2 Tablespoons Oil from the tomatoes
- 12 Cloves Fresh Garlic, minced
- 2 Tablespoons Fresh Basil, minced
Faux Fettuccine Alfredo (Low Fat)
By Shash
In a 5-quart kettle bring 4 quarts salted water to a boil for pasta
- 1 * 1 pound dried fettuccine
- 2 * 2 large egg whites
- 3/4 * 3/4 cup nonfat ricotta
- 3/4 * 3/4 cup part-skim ricotta
- 1/2 * 1/2 cup nonfat yogurt
- 1/4 * 1/4 cup freshly grated Parmesan
- 1/2 * 1/2 teaspoon salt, or to taste
- 1/2 * 1/2 teaspoon freshly ground white pepper, or to taste
Lemon Rosemary Couscous
By Shash
# bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil
- # 1 box of plain near east couscous
- # 3 cloves crushed garlic
- # 1 shallots, finely chopped
- # 1 (14 1/2 ounce) can chicken broth
- # 1 (1 1/2 ounce) fresh rosemary, left on the stem
- # 2 tablespoons fresh lemon juice
- # 1 teaspoon finely grated lemons, zest of