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Recipes
Potato-Fennel Gratin
By Shash
Preheat the oven to 350 degrees F
- # 2 small fennel bulbs
- # 1 yellow onion, thinly sliced
- # 2 tablespoons good olive oil
- # 1 tablespoon unsalted butter
- # 2 pounds russet potatoes (4 large potatoes)
- # 2 cups plus 2 tablespoons heavy cream
- # 2 1/2 cups grated Gruyère cheese (1/2 pound)
- # 1 teaspoon kosher salt
- # 1/2 teaspoon freshly ground black pepper
Roasted Fennel with Olives and Garlic
By Shash
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray
- * Nonstick vegetable oil spray
- 4 * 4 small (3-inch-diameter) fennel bulbs, trimmed, each cut vertically into 8 wedges with core attached to each wedge
- 1/4 * 1/4 cup extra-virgin olive oil
- 6 * 6 large garlic cloves, coarsely crushed
- 1 * 1 tablespoon chopped fresh thyme
- 1/8 * 1/8 teaspoon dried crushed red pepper
- * Coarse kosher salt
- 1/2 * 1/2 cup halved pitted Kalamata olives
Parmesan Black Pepper Crackers
By Shash
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy
- 1/4 * 1/4 pound (1 stick) unsalted butter
- 3 * 3 ounces grated Parmesan
- 1 1/4 * 1 1/4 cups all-purpose flour
- 1/4 * 1/4 teaspoon kosher salt
- 1 * 1 teaspoon chopped fresh thyme leaves
- 1/2 * 1/2 teaspoon freshly ground black pepper
Ciopinno Barone
By Shash
Saute onion, garlic, carrots, peppers and mushroom in olive oil
- 12 Mussels (Optional)
- 18 Clams
- 1 Lb. Shrimp and/or 4-6 King Crab Legs
- 2 Lbs. Firm Fish (cut into large chunks)
- 1 Cup Carrots, julienned
- 1 Large Onion, chopped
- 1/2 Lb. Fresh Mushrooms, sliced
- 1 Large Red Bell Pepper, diced
- 1 Tablespoon Each - Fresh Basil, Marjoram & Thyme (if you don't have fresh use 1/4-1/2 Teaspoon Dried)
- 1/2 Cup Fresh Cilantro, chopped
- 4 Cloves Fresh Garlic, chopped (additional garlic powder can be added to taste)
- 2-1/2 Cups Red Wine (preferably Burgundy)
- 3/4 Cup Olive Oil
- 2 - 28 Oz. Cans Tomatoes (San Marzano is best to use)
- 1 - 15 Oz. can Tomato Paste
- 1/4 Cup Sugar
- Salt & Pepper to taste
Swedish Meatballs
By Shash
Preheat oven to 200 degrees F
- 2 * 2 slices fresh white bread
- 1/4 * 1/4 cup milk
- 3 * 3 tablespoons clarified butter, divided
- 1/2 * 1/2 cup finely chopped onion
- * A pinch plus 1 teaspoon kosher salt
- 3/4 * 3/4 pound ground chuck
- 3/4 * 3/4 pound ground pork
- 2 * 2 large egg yolks
- 1/2 * 1/2 teaspoon black pepper
- 1/4 * 1/4 teaspoon ground allspice
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- 1/4 * 1/4 cup all-purpose flour
- 3 * 3 cups beef broth
- 1/4 * 1/4 cup heavy cream
Pasta e Ceci Soup
By Shash
In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- 2 carrots, finely diced
- 1 large yellow onion, finely diced
- 1 1/2 tsp. minced garlic
- 1/3 cup diced tomato
- 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
- 6 cups water
- 2 fresh thyme sprigs
- 1/4 cup vegetable oil
- 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
- Kosher salt, to taste
- 1/2 lb. tubetti pasta, cooked until al dente and drained
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
Starbucks Vanilla Scones
By Shash
Rub the cold butter into the dry ingredients until flour is crumbly
- glaze:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar, or vanilla sugar
- 5 tablespoons organic, unsalted butter, cold
- 1 cup full-fat sour cream
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Scrapings from a 1/2″ piece of vanilla
- 1 1/2 c powdered sugar
- 1 tsp vanilla
- enough heavy cream to make a thick glaze
- Mix all ingredients and spoon over warm scones.
Carrot Soup with Ginger and Lemon
By Shash
Melt butter in heavy large pot over medium-high heat
- 1/4 * 1/4 cup (1/2 stick) butter
- 1 1/2 * 1 1/2 cups chopped onion
- 1 * 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 * 1 1/2 teaspoons minced garlic
- 1 1/4 * 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
- 2 * 2 tomatoes, seeded, chopped (about 1 1/3 cups)
- 1 1/2 * 1 1/2 teaspoons grated lemon peel
- 3 * 3 cups (or more) chicken stock or canned low-salt broth
- 2 * 2 tablespoons fresh lemon juice
- 4 * 4 tablespoons sour cream
- 1 * 1 small carrot, peeled, grated
Bow Ties with Roasted Vegetables and Mozzarella
By Shash
1. Heat oven to 450 degrees F
- 1 large red bell pepper, cut into 3/4-inch dice
- 1 large yellow bell pepper, cut into 3/4-inch dice
- 1 fennel bulb, trimmed, halved, cored, thinly sliced
- 1/2 pint(s) (halved) cherry tomatoes
- 2 teaspoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1 medium zucchini, halved lengthwise and sliced
- 3/4 pound(s) farfalle (bow ties)
- 1/2 cup(s) sun-dried tomato pesto
- 1/4 pound(s) part-skim mozzarella cheese, cut into 1/2-inch cubes
Spicy Chicken Shawarma
By Shash
Nutritional Information Calories: 402 Fat: 10
- 2 * 2 tablespoons finely chopped fresh parsley
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon crushed red pepper
- 1/4 * 1/4 teaspoon ground ginger
- 1/4 * 1/4 teaspoon ground cumin
- 1/8 * 1/8 teaspoon ground coriander
- 5 * 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 * 2 tablespoons fresh lemon juice, divided
- 3 * 3 garlic cloves, minced and divided
- 1 * 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 tablespoon tahini
- 4 * 4 (6-inch) pitas, halved
- 1/2 * 1/2 cup chopped cucumber
- 1/2 * 1/2 cup chopped plum tomato
- 1/4 * 1/4 cup prechopped red onion