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Recipes
Grilled Tuna Nicoise Platter
By Shash
To grill the tuna, get a charcoal or stove-top cast iron grill very hot
- For the vinaigrette:
- 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 pound French string beans (haricots verts), stems removed and blanched
- 1 recipe French Potato Salad, recipe follows
- 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 8 hard-cooked eggs, peeled and cut in 1/2
- 1/2 pound good black olives, pitted
- 1 bunch watercress or arrugula
- 1 can anchovies (optional)
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- French Potato Salad:
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
Caramelized Shallots
By Shash
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat
- 6 * 6 tablespoons (3/4 stick) unsalted butter
- 2 * 2 pounds fresh shallots, peeled, with roots intact
- 3 * 3 tablespoons sugar
- 3 * 3 tablespoons good red wine vinegar
- 1/2 * 1/2 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
- * Preheat the oven to 400 degrees F.
Butternut Squash & Apple Soup
By Shash
In a Dutch oven or stockpot over medium heat, melt the butter
- 2 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 jar (2 lb.) butternut squash puree
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 2 cups low-sodium chicken broth
- 2 small bay leaves
- 3 tsp. kosher salt
- 1/2 cup crème fraîche
- 1/4 tsp. ground coriander (optional)
- 1/4 tsp. grated peeled fresh ginger (optional)
- Fried sage leaves for garnish
- Freshly ground pepper, to taste
Salted Caramel Ice Cream
By Shash
Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, u...
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt, such as Maldon
- Ice Cream Base (recipe follows)
- 1 tablespoon pure Tahitian vanilla extract
Superfood Smoothie
By Shash
Put all ingredients in blender and blend until smooth
- 1/2 Cup Low-fat Yogurt
- 1 Cup Blueberries or other Fruit or Berries
- 1 Tablespoon Ground Psyllium Husks
- 2 Ester-C Capsules (Powder only)
- 1 Teaspoon Honey or Agave Syrup
- 1 Cup Ice
Dark Chocolate & Mint Cookies
By Shash
Preheat Oven to 325 degrees Combine flour, cocoa, baking soda and salt in small bowl
- 2 Cups All-Purpose Flour
- 2/3 Cup HERSHEY SPECIAL DARK Baking Cocoa (Powder)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup (2 Sticks) Butter or Margarine, Softened
- 2/3 Cup Granulated Sugar
- 2/3 Cup Packed Brown Sugar
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- 1-2/3 Cup (10-oz. Pkg) Nestle Toll House Dark Chocolate & Mint Morsels or Regular Chocolate Chips and Andes Mint Chocolate
- 1 Cup Old Fashio Oatmeal (Blend in food processor into fine powder)
Vanilla Bean Coconut Yogurt Smoothie
By Shash
Combine the water, honey and vanilla bean pod in a small saucepan over low heat
- 1/2 * 1/2 water
- 1/2 * 1/2 cup honey
- 1 * 1 vanilla bean, split lengthwise
- 2 * 2 cups Greek yogurt
- 1 * 1 teaspoon torn fresh mint leaves, plus sprigs for garnish
- * Coconut water, frozen in ice cube tray (approximately 1/2 tray)
Chicken Francese
By Shash
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them
- 4 * 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- * All-purpose flour, for dredging
- * Kosher salt and freshly ground black pepper
- 4 * 4 large eggs
- 3 * 3 tablespoons water
- 1/4 * 1/4 cup extra-virgin olive oil
- 1/2 * 1/2 lemon, with rind, cut in thin rounds
- 1/2 * 1/2 cup dry white wine, such as Pinot Grigio
- 1 * 1 cup chicken broth
- 1/2 * 1/2 lemon, juiced
- 2 * 2 tablespoons unsalted butter
- 1/4 * 1/4 cup chopped flat-leaf parsley
Crock Pot Pork Tenderloin
By Shash
Low Fat Serving Size: 1 (314 g) Servings Per Recipe: 6 Amount Per Serving % Daily Value Calories 297
- 2 1/2 cups sweet potatoes, cubed (Optional - you can use all regular potatoes)
- 2 1/2 cups yukon gold potatoes, cubed
- 2 teaspoons fennel seeds, crushed (Optional)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (2 -2 1/2 lb) pork tenderloin
- 1 cup chicken broth
Perfect Gingerbread Men
By Shash
Mix: Sift 3 1/2 cups flour, 1 teaspoon each baking soda and salt, 1 tablespoon ground ginger, 2 teaspoons cinnamon ...
- Royal Icing:
- 3 1/2 cups flour
- 1 teaspoon each baking soda and salt
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon each ground cloves and allspice into a bowl.
- In another bowl, mix 6 tablespoons melted butter
- 1 tablespoon melted shortening
- 2/3 cup light brown sugar
- 3/4 cup molasses
- beat in 1 egg with a mixer
- Sift 2 tablespoons meringue powder (found in the baking aisle or at crafts stores) and 1 pound confectioners' sugar into a large bowl. Beat in 6 tablespoons water with a mixer until glossy with soft peaks. Tint with food coloring, if desired.