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Recipes
Baked Fennel with Parmesan
By Shash
1. Preheat the oven to 400 degrees F (200 degrees C)
- 2 fennel bulbs
- 1 tablespoon butter
- 3/4 cup half-and-half cream
- 3/4 cup creme fraiche
- 1/4 cup grated Parmesan cheese
Roasted Prime Rib with Thyme and Marsala
By Shash
For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes
- Beef:
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- One 6-pound bone-in beef prime rib roast, trussed
- Sauce:
- 2 cups low-sodium beef broth
- 1 cup sweet marsala
- 3 tablespoons arrowroot
- 1 tablespoon chopped fresh thyme
- 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Grilled and Stuffed Portobello Mushrooms with Gorgonzola
By Shash
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 * 2 tablespoons olive oil, plus 1/4 cup
- 12 * 12 ounces turkey sausage, casings removed
- 2 * 2 cloves garlic, minced
- 1/2 * 1/2 cup mascarpone cheese, at room temperature
- 2 * 2 tablespoons freshly chopped thyme leaves
- 2 * 2 tablespoons fresh chopped oregano leaves
- 3/4 * 3/4 cup plain bread crumbs
- 1 * 1 cup (4-ounces) Gorgonzola
- 1/2 * 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 * 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 * 6 large portobello mushrooms, stems removed
Italian Hot dog
By Shash
Steam pepper and onions until tender
- 1 Package Hot Dogs
- 2 Red Bell Peppers - Sliced
- 1-2 Sweet Onions - Sliced
- 3-4 Potatoes, diced and parboiled
- Italian Rolls or Pita Bread
- Seasonings as desired: Salt, pepper, garlic, red pepper flakes, etc.
French Onion Soup
By Shash
Melt butter in heavy large saucepan over medium heat
- 1/4 * 1/4 cup (1/2 stick) butter
- 6 * 6 onions (about 3 pounds), sliced
- 6 * 6 garlic cloves, sliced
- 1/2 * 1/2 cup dry white wine
- 3 * 3 cups canned low-salt chicken broth
- 3 * 3 cups canned beef broth
- 1 * 1 teaspoon Dijon mustard
- 4 * 4 sourdough bread slices, toasted
- 1 * 1 cup grated Swiss cheese
- 1/2 * 1/2 cup grated Parmesan
Almond Tiramisu
By Shash
1. Brew coffee or espresso and set aside to cool
- 2 Cups Espresso or very strong coffee, divided
- 8 Oz. Mascarpone Cheese
- 1 Cup Sour Cream
- 1 Tablespoon Almond Extract
- 1-1/2 Cups Powdered Sugar, divided
- 1 Pint Heavy Whipping Cream
- 1 Teaspoon Vanilla
- 1 Tablespoon Milk
- 40 Lady Fingers, divided
- Unsweetened Cocoa Powder (enough for dusting)
- 1/2 finely grated or chopped dark or bittersweet chocolate for topping (use more, if desired)
Mini Brioche Rolls
By Shash
Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment
- 1/2 * 1/2 cup warm water (110 to 120 degrees F)
- 1 * 1 package dried yeast
- 3 * 3 tablespoons sugar
- 6 * 6 extra-large eggs, at room temperature
- 4 1/2 * 4 1/2 cups unbleached flour
- 2 1/2 * 2 1/2 teaspoons kosher salt
- 12 * 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 * 1 egg mixed with 1 tablespoon milk, for egg wash
Meaty Mushroom Lasagna
By Shash
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus extra, as needed
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Barbecued Chicken
By Shash
Barbecue Sauce: In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15...
- Barbecue Sauce:
- 2 * 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 * 1 recipe Barbecue Sauce, recipe follows
- 1 1/2 * 1 1/2 cups chopped yellow onion (1 large onion)
- 1 * 1 tablespoon minced garlic (3 cloves)
- 1/2 * 1/2 cup vegetable oil
- 1 * 1 cup tomato paste (10 ounces)
- 1 * 1 cup cider vinegar
- 1 * 1 cup honey
- 1/2 * 1/2 cup Worcestershire sauce
- 1 * 1 cup Dijon mustard
- 1/2 * 1/2 cup soy sauce
- 1 * 1 cup hoisin sauce
- 2 * 2 tablespoons chili powder
- 1 * 1 tablespoon ground cumin
- 1/2 * 1/2 tablespoon crushed red pepper flakes
Blue-Cheese-Stuffed Beef Fillets
By Shash
In a food processor, pulse butter until whipped, and add salt and cheese
- 8 ounces (2 sticks) unsalted butter, room temperature
- 2 teaspoons coarse grey sea salt
- 6 ounces Roquefort or Stilton cheese, cut into chunks
- 4 to 6 ounces beef fillets, good quality and at least 2-inches high
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil