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Recipes
Berry Trifle
By Shash
Place the berries into a large bowl and sprinkle with half of the lemon juice
- Berries:
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- Lemon Cream:
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd
- 1 store bought pound cake, sliced 1/2-inch thick
Balsamic Strawberries with Whipped Mascarpone Cheese
By Shash
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan
- 1/3 * 1/3 cup balsamic vinegar
- 2 * 2 teaspoons plus 4 tablespoons sugar
- 1/2 * 1/2 teaspoon fresh lemon juice
- 1/2 * 1/2 cup chilled mascarpone cheese*
- 1/2 * 1/2 cup chilled whipping cream
- 1/2 * 1/2 teaspoon vanilla extract
- 3 * 3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Spiced and Herbed Quinoa Salad
By Shash
268 Calories per Serving
- 2 Cups Quinoa
- 4 Cups Stock or Water
- 1 Cup Diced Cucumber
- 1 Cup Diced Tomatoes
- 4 Tablespoons Diced Red Onion
- 4 Green Onions, thinly sliced
- 4 Tablespoons Chopped Cilantro
- 1 Small Jalapeno, chopped
- 6-7 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- Salt & Pepper to taste
Outrageous Brownies
By Shash
Preheat oven to 350 degrees F
- # 1 pound unsalted butter
- # 1 pound plus 2 cups semisweet chocolate chips, divided
- # 6 ounces unsweetened chocolate
- # 6 extra-large eggs
- # 3 tablespoons instant coffee powder
- # 2 tablespoons real vanilla extract
- # 2 1/4 cups sugar
- # 1 1/4 cups flour, divided
- # 1 tablespoon baking powder
- # 1 teaspoon kosher salt
- # 3 cups diced walnut pieces
1770 House Meat Loaf
By Shash
Preheat the oven to 350 degrees
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
Creamy Gorgonzola/Blue Cheese Salad Dressing
By Shash
Put all ingredients in a blender and process until creamy
- 1 Cup - Olive Oil
- 1 - Hard Boiled Egg
- 1 - Large Clove of Garlic
- 1/3 Cup - Gorgonzola or Blue Cheese
- 1 Teaspoon - Sea or Kosher Salt
Chicken Cacciatore
By Shash
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper
- 4 * 4 chicken thighs
- 2 * 2 chicken breasts with skin and backbone, halved crosswise
- 2 * 2 teaspoons salt, plus more to taste
- 1 * 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 * 1/2 cup all purpose flour, for dredging
- 3 * 3 tablespoons olive oil
- 1 * 1 large red bell pepper, chopped
- 1 * 1 onion, chopped
- 3 * 3 garlic cloves, finely chopped
- 3/4 * 3/4 cup dry white wine
- 1 * 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 3 * 3 tablespoons drained capers
- 1 1/2 * 1 1/2 teaspoons dried oregano leaves
- 1/4 * 1/4 cup coarsely chopped fresh basil leaves
Cauliflower and Goat Cheese Gratin
By Shash
Preheat the oven to 350 degrees F and butter a 10-inch baking dish
- 2 tablespoons unsalted butter, plus more for the baking dish
- 3 cups whole milk, or more if needed
- 2 tablespoons all-purpose flour
- 6 ounces Monterey Jack cheese, grated (1 1/2 cups)
- 6 ounces fresh goat cheese, cut into small pieces
- 1/2 cup freshly grated Paremsan cheese
- Kosher salt and freshly ground black pepper
- 1 medium head of cauliflower, cut into florets, each floret cut into 2 or 3 pieces
- chopped fresh flat-leaf parsely, for garnish
Angel Berry Trifle
By Shash
# In a small bowl, wisk the milk and pudding mix for 2 minutes or until thickened
- # 1 1/2 cups cold milk
- # 1 package instant vanilla pudding (1 ounce) shopping list
- # 1 cup vanilla yogurt (8 ounces) shopping list
- # 6 ounces cream cheese, cubed shopping list
- # 1/2 cup sour cream shopping list
- # 2 teaspoons vanilla shopping list
- # 1 carton frozen whipped topping (12 ounces) thawed and divided shopping list
- # 1 prepared angel food cake, cut into 1 inch cubes shopping list
- # 1 pint blackberries, raspberries, and blueberries.
Roasted Carrot Ginger Soup
By Shash
1. Preheat the oven to 350°F
- to 1 in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- to soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.