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Recipes
Perfect Pumpkin Pe
By Shash
Position rack in bottom third of oven; preheat to 375°F
- 1 * 1 (15-ounce) can pure pumpkin
- 3/4 * 3/4 cup (packed) golden brown sugar
- 3/4 * 3/4 teaspoon ground cinnamon
- 3/4 * 3/4 teaspoon ground ginger
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- 1/4 * 1/4 teaspoon salt
- * Pinch of ground cloves
- 3 * 3 large eggs
- 1 1/4 * 1 1/4 cups heavy whipping cream
- Pie Crust
Parmesan Risotto (Easy)
By Shash
Preheat oven to 350. Place the rise and 4 cups of chicken stock in a Dutch oven, cover and bake for 45 minutes, ...
- 1-1/2 Cups Arborio Rice
- 5 Cups Hot Chicken Stock
- 1 Cup Freshly Grated Parmesan
- 1/2 Cup Dry White Wine
- 3 Tablespoons Unsalted Butter, Diced
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 Cup Frozen Peas
Panko-Crust Salmon with French Lentils
By Shash
FRENCH LENTILS 1. Add lentils to 4 cups of water, and bring to boil
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 salmon filets, skin on (6 to 8 ounces)
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
- FRENCH LENTILS
- 3 tablespoons olive oil
- 4 carrots, peeled, cut into 1/2-inch chunks
- 1 cup French, green Le Puy lentils
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
Crab and Prosciutto-Stuffed Peppers
By Shash
Position a rack in the lower third of the oven and preheat the oven to 400 degrees F
- 1 pound lump crab meat
- 1 cup crushed cornflakes cereal
- 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces
- 2 tablespoons mayonnaise
- 4 scallions, thinly sliced (1/2 cup)
- 1 large egg, at room temperature
- Kosher salt
- 1/8 to 1/4 teaspoon cayenne pepper, optional
- 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
- 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
- Olive oil, for drizzling
- 1 1/2 cups low-sodium vegetable or chicken broth
Pacific Rim Glazed Flank Steak
By Shash
1. In medium, shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, and pepper to taste...
- 1 cup prepared teriyaki marinade
- 1 ⁄2 cup chopped onion
- 1 ⁄3 cup honey
- 1 ⁄3 cup fresh orange juice
- 1 tbsp. dark sesame oil
- 1 large clove garlic, crushed and peeled
- Pepper
- 1 2-lb. beef flank steak
- Orange slices
- Rosemary sprigs
Stilton Toasts
By Shash
Using back of fork, mash cheese and crème fraîche in small bowl to blend
- 1/2 * 1/2 cup (packed) crumbled Stilton cheese (about 2 ounces)
- 2 * 2 tablespoons crème fraîche or sour cream
- 8 1/4 * 8 1/4-inch-thick long diagonal slices French baguette
- * Olive oil
- * Chopped fresh Italian parsley
Seafood Pot Pie
By Shash
Melt the butter in a large saute pan over medium heat
- 1/4 pound unsalted butter
- 1 1/2 cups chopped yellow onion (1 large)
- 1 cup chopped fennel
- 1/2 cup all-purpose flour
- 3 cups fish stock or clam juice
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced in half horizontally
- 1 tablespoon Pernod
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- For the pastry
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 pound cold unsalted butter, diced
- 1/4 to 1/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduc
By Shash
Whisk together shallots, wine and olive oil in a large baking dish
- Cabernet-Shallot Reduction:
- 4 shallots, coarsely chopped
- 1 cup dry red wine, such as Cabernet
- 1/4 cup olive oil
- 2 pounds flank steak, butterfiled
- Salt and pepper
- 1/4-pound thinly sliced prosciutto
- 1/4-pound thinly sliced fontina cheese
- 14 fresh basil leaves
- Olive oil
- 2 teaspoons olive oil
- 3 shallots, finely chopped
- 1 bottle Cabernet wine
- 1 teaspoon black peppercorns
- Salt
- 1 tablespoon honey
Pomegranate Gelato
By Shash
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan
- 1 1/2 * 1 1/2 cups heavy cream
- 1/2 * 1/2 cup whole milk
- 3/4 * 3/4 cup sugar
- 1 1/2 * 1 1/2 tablespoons cornstarch
- 1/8 * 1/8 teaspoon salt
- 1 1/4 * 1 1/4 cups bottled pomegranate juice
- 1/3 * 1/3 cup pomegranate liqueur such as PAMA
- 1 * 1 teaspoon fresh lemon juice
- * Special equipment: an ice cream maker
Roasted Pesto Potato Salad
By Shash
Microwave or boil potatoes until tender
- 3 Lbs. Medium-size Red Potatoes
- 1/3 Cup White Balsamic Vinegar
- 1/4 Cup EVOO
- 1/2 Teaspoon Sea Salt
- 3 Minced Garlic Cloves
- Freshly Ground Pepper to taste
- 1/3 Cup Parmigiano Reggiano Cheese
- 1/4 Cup Minced Fresh Basil
- 1/4 Cup Toasted Pine Nuts (Optional)