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Recipes
Lasagna Rolls
By Shash
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat
- Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Pinch ground nutmeg
- Lasagna:
- 1 (15-ounce) container whole milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 cup plus 2 tablespoons grated Parmesan
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce
- 1 cup shredded mozzarella (about 4 ounces)
Mustard Chicken Salad
By Shash
Preheat the oven to 350 degrees F
- 2 * 2 whole (4 split) chicken breasts, bone-in, skin-on
- * Good olive oil
- * Kosher salt and freshly ground black pepper
- 2 * 2 cups broccoli florets
- 1 1/2 * 1 1/2 cups good mayonnaise
- 2 * 2 tablespoons dry white wine
- 1/4 * 1/4 cup Dijon mustard
- 3 * 3 tablespoons whole-grain mustard
- 2 * 2 tablespoons minced fresh tarragon leaves
- 1 * 1 cup cherry or grape tomatoes, halved
Gyro Burgers
By Shash
1 preheat a grill for medium-high heat and lightly oil grate
- 1/2 lb lean ground beef
- 1/2 lb ground lamb
- 1/2 onion (grated)
- 2 garlic cloves (pressed)
- 1 slice bread (toasted and crumbled)
- 1/2 tsp savory (dried)
- 1/2 tsp ground allspice
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper (ground)
- 1 dash cumin
Penne with Brown Butter, Arugula, and Pine Nuts
By Shash
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until sm...
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Pasta:
- 1 pound penne rigate pasta
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated Parmesan
- 1/2 cup toasted pine nuts (see Cook's Note)
- 2 tablespoons capers, rinsed and drained
Cauliflower with Mustard-Lemon Butter
By Shash
Preheat oven to 400°F. Butter rimmed baking sheet
- 1 * 1 small head of cauliflower (about 1 3/4 pounds)
- 1 * 1 teaspoon coarse kosher salt
- 6 * 6 tablespoons (3/4 stick) butter
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons whole grain Dijon mustard
- 1 1/2 * 1 1/2 teaspoons finely grated lemon peel
- 1 * 1 tablespoon chopped fresh parsley
Scalloped Potatoes with Three Cheeses
By Shash
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish
- 3/4 * 3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
- 3/4 * 3/4 cup crumbled Danish blue cheese (about 4 ounces)
- 1/3 * 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
- 4 * 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
- 1 1/2 * 1 1/2 teaspoons salt
- 1/2 * 1/2 teaspoon ground black pepper
- 1/4 * 1/4 cup finely chopped onion
- 3 * 3 tablespoons all purpose flour
- 4 * 4 tablespoons (1/2 stick) butter
- 3 * 3 cups whole milk
Perciatelli with Bolognese
By Shash
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porci...
- Extra-virgin olive oil
- 4 ounces pancetta, minced
- 1/2 cup dried porcini, soaked, drained and chopped fine
- 4 cloves garlic, finely minced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground pork
- 1 pound ground skirt steak
- Salt and freshly ground black pepper
- 4 tablespoons tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 large can San Marzano crushed tomatoes
- 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
- 2 teaspoons minced fresh basil, plus torn leaves for garnish
- 2 teaspoons fresh thyme leaves, minced
- 2 pounds dry perciatelli pasta
- 1/2 cup ground Pecorino Romano cheese
Eggs in Hash Brown Nests
By Shash
Preheat the oven to 400 degrees
- 6 whole Medium Russet Potatoes (6 To 8)
- Salt And Pepper, to taste
- 24 whole Large Eggs
- Non-stick Cooking Spray
- Cheese and/or bacon (optional)
Potato Gratin with Gruyère and Crème Fraîche
By Shash
Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish
- 3 * 3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 1/2 * 1 1/2 cups crème fraîche,* stirred to loosen
- 1 1/2 * 1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
- 2 * 2 tablespoons chopped fresh Italian parsley
Filet Mignon with Mushrooms and Madeira
By Shash
Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat
- 3 * 3 tablespoons butter
- 2 * 2 tablespoons olive oil
- 12 * 12 ounces button mushrooms, thinly sliced
- 1/2 * 1/2 cup minced shallots (about 3)
- 4 * 4 garlic cloves, minced
- 1 * 1 tablespoon chopped fresh thyme
- 4 * 4 5-ounce filet mignon steaks (each about 3/4 inch thick)
- 1/2 * 1/2 cup Madeira
- 1 1/2 * 1 1/2 cups canned beef broth
- 1/2 * 1/2 cup whipping cream