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Recipes
Vanilla Bean Apple Crisp
By Shash
Preheat oven to 400°F. Line rimmed baking sheet with foil
- 1/3 * 1/3 cup sugar
- 1/2 * 1/2 vanilla bean, split lengthwise
- 2 1/4 * 2 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/2-inch thick
- 1 1/2 * 1 1/2 tablespoons all purpose flour
- 1 * 1 tablespoon fresh lemon juice
- * Pinch of ground nutmeg
- 1 * 1 cup all purpose flour
- 2/3 * 2/3 cup sugar
- 1/8 * 1/8 teaspoon ground cinnamon
- * Pinch of salt
- 1/2 * 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces
Bruschetta with White Beans and Cheese
By Shash
Place beans in large saucepan
- 1 * 1 cup dried cannellini (white kidney beans) or Great Northern beans, picked over
- 2 * 2 celery stalks, halved
- 2 * 2 carrots, halved
- 2 * 2 onions, halved
- 1 * 1 teaspoon ground black pepper
- 4 * 4 whole cloves
- 1 * 1 bay leaf
- 4 * 4 tablespoons olive oil
- 2 * 2 large garlic cloves, minced
- 1 * 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
- 1 * 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 4 * 4 tablespoons chopped fresh Italian parsley
- 2 * 2 tablespoons (1/4 stick) butter
- 1 * 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 * 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 6 1/2 * 6 1/2-inch-thick slices from large crusty round loaf of white bread
- 3 * 3 garlic cloves, halved
Chicken Thighs, Crispy Braised, With olives, lemon and fennel
By Shash
Cut off the fennel stalks
- 3 large fennel (also called anise) bulbs – enough to make 3 c
- 12 chicken thighs - bone-in, skin on.
- kosher salt
- olive oil
- 1 c coarsely chopped onion
- 1 T finely chopped garlic
- 1/4 c or more dry white wine
- 1 c Ascolane or other large green olives, such as Cerignola (I used whatever I had on hand)
- 1/4 t red pepper flakes (optional)
- 4 fresh or 2 dried bay leaves
- 4 strips lemon zest – removed with a vegetable peeler,chopped fine
- 8 thyme sprigs
- 1 c or more chicken stock
- 1/4 about 1/4 c flat leaf parsley leaves
Amazing Slow Cooker Pork Tenderloin
By Shash
Place pork in the slow cooker with the contents of the soup packet
- 1 (2 lb.) Pork Tenderloin
- 1 (1 Oz.) Envelope of Dry Onion Soup Mix
- 1 Cup Water
- 3/4 Cup Red Wine
- 3 Tablespoons Minced Garlic
- 3 Tablespoons Soy Sauce
- Ground Black Pepper to taste
Chile-Crusted Tuna Tacos w/Southwestern Slaw
By Shash
For Fish: Stir all spices together on a plate
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Salt
- 4-6 Tuna Steaks
- Olive Oil
- Flour Tortillas
- Southwestern Slaw
- 1-2 Ripe Avocados
- 2 Cups Shredded Cabbage
- 1 Tablespoon Lime Juice
- 2 Teaspoons Honey
- 1 Chipotle in Adobo or 2 Teaspoons Minced Jalapeno
- 1/2 Medium Red Onion
- Cilantro to Taste
- Salt to Taste
Polenta and Chicken Tartlets
By Shash
Special equipment: 2-inch diameter scalloped cookie cutter For the tartlets: Make the polenta according to packa...
- For the tartlets:
- 1 * 1 pound instant polenta (about 2 1/2 cups)
- 1 * 1 cup cream
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- *
- For the topping:
- 2 * 2 cups shredded store-bought roasted chicken
- 1/2 * 1/2 cup store-bought pesto
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup dried cranberries
Gruyere and Mushroom Tarts
By Shash
In a large saute pan over medium-high heat, add the oil
- 2 * 2 tablespoons olive oil
- 1 * 1 tablespoon minced garlic
- 1/4 * 1/4 cup oyster mushrooms, stemmed and sliced
- 1/4 * 1/4 cup button mushrooms, stemmed and sliced
- 1/4 * 1/4 cup shiitake mushrooms, stemmed and sliced
- 1/4 * 1/4 cup cremini mushrooms, stemmed and sliced
- * Salt and coarsely ground black pepper
- 3 * 3 tablespoons freshly chopped chives
- * Dash sherry vinegar
- 3 * 3 eggs
- 1 1/2 * 1 1/2 cups cream
- 24 * 24 mini prebaked tart shells
- 1/2 * 1/2 cup Gruyere, finely grated
Rosemary Orzo
By Shash
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, approx
- 1 Lb. Orzo
- 3 Tablespoons Extra-virgin Olive Oil
- 1 Tablespoon Finely Chopped Fresh Rosemary
Chicken or Steak with Balsamic BBQ Sauce
By Shash
For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorpor...
- For the Balsamic BBQ sauce:
- 1 * 1 cup balsamic vinegar
- 3/4 * 3/4 cup ketchup
- 1/3 * 1/3 cup brown sugar
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon Worcestershire sauce
- 1 * 1 tablespoon Dijon mustard
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- *
- For the chicken or steak:
- 4 * 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- * Salt and freshly ground pepper
Garlic-Chili Shrimp and Greek Spaghetti with Feta
By Shash
Place 1/4 cup EVOO in a shallow dish with half the garlic and chili pepper
- 1/2 cup EVOO – Extra Virgin Olive Oil, divided
- 6 cloves garlic, sliced or chopped, divided
- 1 red chili pepper, thinly sliced
- 1 pound jumbo sweet shrimp, deveined
- Sea salt and pepper and/or Rachael’s seafood seasoning
- 2 pints cherry tomatoes
- 1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried
- 1 cup feta cheese crumbles
- 1 pound spaghetti
- 1/4 cup dry vermouth
- 1 tablespoon butter
- Juice of 1 lemon