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Recipes
Sage, Sausage and Apple Dressing
By Shash
Preheat oven to 325 degrees F
- * 16-ounce bag stuffing cubes
- 6 * 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 * 1 pound fresh sage sausage, casing removed
- 1 * 1 medium onion, chopped
- 2 * 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
- 1 to 2 * 1 to 2 ribs celery with leaves, chopped
- 1/2 * 1/2 teaspoon kosher salt
- 3 * 3 cups chicken broth, homemade or low-sodium canned
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 1/2 * 1/2 cup walnut pieces, toasted (See Note)
- 2 * 2 eggs, beaten
Haricots Verts with Herb Butter
By Shash
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bow...
- By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot... more ›
- Ingredients
- 5 * 5 tablespoons unsalted butter, softened
- 3 * 3 tablespoons finely chopped shallots
- 3 * 3 tablespoons finely chopped flat-leaf parsley
- 2 * 2 teaspoons finely chopped tarragon
- 1 1/2 * 1 1/2 teaspoons grated lemon zest
- 1 * 1 tablespoon fresh lemon juice
- 2 * 2 lb haricots verts or other green beans, trimmed
Stuffed Zucchini
By Shash
Heat the oven to 425 degrees F
- • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
- • 2 tablespoons extra-virgin olive oil
- • 12 crimini mushrooms, chopped
- • 1 small to medium yellow onion, chopped
- • 3 to 4 cloves garlic, grated or chopped
- • Salt and freshly ground black pepper
- • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
- • 2 slices white toasting bread
- • Softened butter
- • A small handful flat-leaf parsley
- • A few sprigs fresh tarragon or a small handful basil leaves
- • 3/4 cup shredded Parmigiano-Reggiano
- • 1 egg, beaten
Blueberry Crisp
By Shash
Preheat oven to 375 degrees F
- Topping Mixture:
- 6 * 6 cups blueberries, rinsed and lightly dried
- 1 * 1 tablespoon cornstarch
- 1/4 * 1/4 cup sugar
- * Pinch salt
- *
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 cup quick-cooking oats
- 1/4 * 1/4 cup packed light brown sugar
- 1/4 * 1/4 cup sugar
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon ground nutmeg
- 3/4 * 3/4 cup chopped pecans
- 1/2 * 1/2 stick room temperature unsalted butter, cubed
- *
- * Whipped cream, for topping
- * Ice cream, for topping
No-Bake Chocolate-Pretzel-Peanut Butter Squares
By Shash
In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and st...
- 1 1/2 sticks (12 tablespoons) butter, melted
- 2 cups pretzel rods, crushed into crumbs
- 1 1/2 cups confectioners' sugar
- 1 cup plus 1/4 cup smooth peanut butter
- 1 1/2 cups milk chocolate chips
Mocha Chocolate Ice Box Cake
By Shash
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coff...
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Basic Polenta
By Shash
Bring the 6 cups of liquid to a boil in a heavy large saucepan
- 6 Cups Water or Stock
- 2 Teaspoons Salt
- 1-3/4 Cups Yellow Cornmeal
- 3 Tablespoons Unsalted Butter
Grown Up Mac and Cheese
By Shash
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack
- 4 * 4 ounces thick-sliced bacon
- * Vegetable oil
- * Kosher salt
- 2 * 2 cups elbow macaroni or cavatappi
- 1 1/2 * 1 1/2 cups milk
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons all-purpose flour
- 4 * 4 ounces Gruyere cheese, grated
- 3 * 3 ounces extra-sharp Cheddar, grated
- 2 * 2 ounces blue cheese, such as Roquefort, crumbled
- 1/4 * 1/4 teaspoon freshly ground black pepper
- * Pinch nutmeg
- 2 * 2 slices white sandwich bread, crusts removed
- 2 * 2 tablespoons freshly chopped basil leaves
Chicken Savoy
By Shash
Preheat oven to 450 degrees F (230 degrees C)
- 1 (2 to 3 pound) whole chicken, cut into
- pieces
- 1/8 cup extra virgin olive oil
- 1 cup chicken stock
- 1 clove garlic, crushed 1 teaspoon dried oregano
- salt and pepper to taste
- 1/4 cup grated Romano cheese
- 3 tablespoons balsamic vinegar
Horseradish Sauce
By Shash
Mix all ingredients together and let sit for at least a 1/2 hour before serving
- 3 Tablespoons Prepared Horseradish
- 1/4 Cup Sour Cream
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Chopped Chives or Scallions