Shash's profile page
Recipes
Cappellini al Forno
By Shash
Place an oven rack in the center of the oven
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound cappellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Butternut Squash Risotta
By Shash
Preheat the oven to 400 degrees
- 1 * 1 butternut squash (2 pounds)
- 2 * 2 tablespoons olive oil
- * Kosher salt and freshly ground black pepper
- 6 * 6 cups chicken stock, preferably homemade
- 6 * 6 tablespoons (3/4 stick) unsalted butter
- 2 * 2 ounces pancetta, diced
- 1/2 * 1/2 cup minced shallots (2 large)
- 1 1/2 * 1 1/2 cups Arborio rice (10 ounces)
- 1/2 * 1/2 cup dry white wine
- 1 * 1 teaspoon saffron threads
- 1 * 1 cup freshly grated Parmesan cheese
Baby Carrots with Sweet Ginger Butter
By Shash
In a shallow saucepan, over low heat, add the carrots and cover with water
- 2 * 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch
- * Sea salt, or other good finishing salt
- 3 * 3 tablespoons butter
- 2 * 2 tablespoons finely diced crystallized ginger
- * Freshly ground white pepper
Chicken and Mushroom Goulash with Gnocchi
By Shash
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat
- 2 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 * 1 tablespoon butter
- 1 1/2 * 1 1/2 pounds ground chicken
- 1/2 * 1/2 pound white mushrooms, sliced
- 2 * 2 cloves garlic, chopped
- 1 * 1 medium onion, chopped
- 1 * 1 red bell pepper, seeded and chopped
- 2 * 2 teaspoons smoked paprika, 2/3 palm full
- * Salt and pepper
- 1 * 1 cup chicken stock
- 1 * 1 cup tomato sauce
- 1/2 * 1/2 cup sour cream or reduced fat sour cream
- * Handful chopped flat-leaf parsley
- 1 * 1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
- 2 * 2 tablespoons chives
Indonesian Ginger Chicken
By Shash
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted
- 1 * 1 cup honey
- 3/4 * 3/4 cup soy sauce
- 1/4 * 1/4 cup minced garlic (8 to 12 cloves)
- 1/2 * 1/2 cup peeled and grated fresh ginger root
- 2 * 2 (3 1/2 pound) chickens, quartered, with backs removed
Chef Joe's Baked Macaroni and Cheese
By Shash
Preheat the oven to 350 degrees F
- * Kosher salt
- 2 * 2 cups elbow macaroni
- 2 * 2 eggs, beaten
- 2 * 2 cups evaporated milk
- 1/2 * 1/2 cup butter, melted
- 1/2 * 1/2 teaspoon cayenne pepper
- 2-1/2 * 2-1/2 cups grated sharp cheddar
- 1 * 1 cup bread crumbs
- 1 * 1 teaspoon paprika
- 1/4 * 1/4 cup grated Parmesan
Earl Grey Shortbread Cookies
By Shash
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour
- # 2 cups all-purpose flour
- # 2 tablespoons loose Earl Grey tea leaves
- # 1/2 teaspoon salt
- # 3/4 cup confectioners' sugar
- # 1 teaspoon pure vanilla extract
- # 1 cup (2 sticks) butter, room temperatur
Asiago Dip with Crostini
By Shash
Nutritional Information Calories: 135 (29% from fat) Fat: 4
- 1 * 1 cup light mayonnaise
- 1/2 * 1/2 cup thinly sliced green onions
- 1/3 * 1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
- 1/4 * 1/4 cup sliced mushrooms
- 1/4 * 1/4 cup sun-dried tomato sprinkles
- 1 * 1 (8-ounce) carton low-fat sour cream
- 1 * 1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
- 32 * 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
Scallops Provencal
By Shash
If you're using bay scallops, keep them whole
- 1 * 1 pound fresh bay or sea scallops
- * Kosher salt and freshly ground black pepper
- * All-purpose flour, for dredging
- 4 * 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 * 1/2 cup chopped shallots (2 large)
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 * 1/3 cup dry white wine
- 1 * 1 lemon, cut in 1/2
Nonna Luna's Rice
By Shash
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
- # 1 stick (4 ounces) unsalted butter, divided, at room temperature
- # 2 cups parboiled long-grain rice, such as Uncle Ben's
- # 3 1/2 cups chicken stock
- # 2 teaspoons kosher salt
- # 1 clove garlic, minced
- # 2 pounds small shrimp, peeled and deveined
- # 1/2 cup lemon juice (about 2 lemons)
- # 1 tablespoon hot sauce
- # 1 cup whipping cream
- # Freshly ground black peppe