Shash's profile page
Recipes
Blue Cheese Puffs
By Shash
Melt cheese and butter together
- Preheat Oven to 350 degrees
- 1 Package Grand Biscuits
- 4 Oz. Crumbled Blue Cheese
- 1 Stick Butter
Miso-Glazed Salmon with Green Tea Rice
By Shash
nutrition information (per serving): Calories (kcal): 470; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g):...
- 1 1/3 cups white rice, such as jasmine or short-grain sushi
- 1/4 cup white miso
- 2 Tbs. mirin
- 1/2 tsp. unseasoned rice vinegar
- 4 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
- 1/2 cup loose-leaf green tea
- Kosher salt
- 3 medium scallions, thinly sliced (about 1/2 cup)
- 1 Tbs. toasted sesame seeds; more for garnish
Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sw
By Shash
Coat chicken in balsamic vinegar, then olive oil
- Chicken:
- 4 * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
- 2 * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
- 2 * 2 tablespoons extra-virgin olive oil
- 3 * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
- * Salt and coarse black pepper
- 4 * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife
- *
- Ravioli:
- 1 * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
- 3 * 3 tablespoons butter, cut into small pieces
- 2 * 2 tablespoons balsamic vinegar
- 2 * 2 handfuls grated Parmigiano-Reggiano
- * Salt and pepper
- 1/4 * 1/4 cup chopped flat-leaf parsley, a couple of handfuls
- *
- Spinach Salad:
- 6 * 6 slices pancetta, chopped
- 2 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 * 1 small shallot, finely chopped
- 2 * 2 teaspoons sugar
- 2 * 2 tablespoons balsamic vinegar, eyeball it
- 1 * 1 bunch, about 10 ounces flat-leaf spinach
- * Salt and pepper
Creamy Dijon Mustard Chicken Cutlets
By Shash
Nutritional Information Calories:266 Fat:9
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons chopped shallots
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 rosemary sprig
- 3 tablespoons whipping cream
- 2 teaspoons Dijon mustard
Spinach Gratin
By Shash
Preheat the oven to 425 degrees F
- 4 * 4 tablespoons (1/2 stick) unsalted butter
- 4 * 4 cups chopped yellow onions (2 large)
- 1/4 * 1/4 cup flour
- 1/4 * 1/4 teaspoon grated nutmeg
- 1 * 1 cup heavy cream
- 2 * 2 cups milk
- 3 * 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 * 1 cup freshly grated Parmesan cheese
- 1 * 1 tablespoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/2 * 1/2 cup grated Gruyere cheese
Pistachio, Cherry & Chocolate Tart
By Shash
Any premium jam or preserves can be used in lieu of the cherry and lightly salted shelled pistachios work great ins...
- Crust:
- 1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces, plus more for greasing pan
- Eight 4 1/2-inch-long plain or almond biscotti cookies, coarsely broken (about 5 1/2 ounces)
- 1/4 cup packed dark brown sugar
- 3/4 cup cherry preserves or jam, such as Bonne Maman
- Filling:
- 12 ounces semisweet chocolate chips, such as Ghiradelli
- 1 cup heavy cream
- 1/2 cup dried cherries
- 3/4 cup chopped shelled pistachio nuts
- Salt flakes, such as Maldon, optional
Sour Cream Coffeecake Muffins
By Shash
1. Mix brown sugar walnuts and cinnamon together and set aside 2
- Marble Mixture:
- 1/2 * 1/2 cup Butter
- 1/2 * 1/2 cup Sugar
- 2 * 2 Eggs
- 1 * 1 cup Sour Cream
- 1 * 1 teaspoon Vanilla
- 2 * 2 cups Flour
- 1 * 1 teaspoon Baking Powder
- 1 * 1 teaspoon Baking Soda
- 1/4 * 1/4 teaspoon Salt
- 1/2 * 1/2 cup Brown Sugar
- 1/2 * 1/2 cup Finely chopped walnuts
- 1 * 1 teaspoon Ground cinnamon
- (Save 2 T for top of muffins)
Braised Beef Shortribs With Young Spinach And Horseradish Cream
By Shash
For the beef • 8 each 14-16 oz
- For the beef
- • 8 each 14-16 oz. beef shortribs marinated overnight in cracked black pepper and thyme sprigs
- • 1 cup medium dice onion
- • 1/4 cup medium dice celery
- • 1/4 cup medium dice carrot
- • 3 sprigs italian flat-leaf parsley
- • 6 sprigs of thyme
- • 1 bay leaf
- • 2 tablespoons balsamic vinegar
- • 1/2 bottle hearty red wine
- • 1 1/2 cup port
- • 6 cups veal or beef stock
- For the potato puree
- • 4 large russet potatoes
- • 4 large yukon gold potatoes
- • 4 tablespoons kosher salt for boiling the potatoes
- • 3 teaspoons kosher salt for seasoning the puree
- • 1 cup cream
- • 1 cup milk
- • 1 pound unsalted butter, cut into chunks
- For the vegetables
- • 4 cups young spinach, cleaned
- • 4 shallots, sliced thin
- For the horseradish cream
- • 1/2 cup creme fraiche
- • 1 tablespoon prepared horseradish or more to taste
- Mix together and add lemon, if desired.
Gnocchi Mac & Cheese
By Shash
Preheat oven to 375. Prepare gnocchi according to package directions
- 1 pound purchased or homemade gnocchi
- 2 Tablespoons butter
- 1/4 Lb. Pancetta or prosciutto, chopped
- 2 teaspoons garlic, finely chopped
- 1 Tablespoon all-purpose flour
- 3/4 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded fontina cheese
- Salt and white pepper to taste
- 1/3 cup shredded Parmigiano-Reggiano
- Basil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)
Mario Battali's Meatballs
By Shash
In a large, heavy-bottomed skillet, bring tomato sauce to a fast simmer
- 3 cups Basic Tomato Sauce
- 3 cups fresh breadcrumbs
- 2 cups whole milk
- 1 1/2 pounds ground beef
- 3 eggs
- 3 garlic cloves
- 1/2 cup grated pecorino cheese, plus more for serving
- 1/4 ¼ cup pine nuts, toasted (baked for 8 minutes in a 400° F. oven)
- 1/4 ¼ cup finely chopped parsley
- Extra-virgin olive oil, for drizzling
- Parsley leaves, for garnish
- 2 tablespoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste