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Recipes
Zucchini Bread
By Shash
Preheat oven to 350 degrees F
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
Assorted Berry Salad over Pound Cake
By Shash
In a large bowl, add all berries and sugar
- • 1 pint raspberries
- • 1 quart strawberries
- • 1 pint blueberries
- • 1 pint blackberries
- • 1 cup sugar
- • 1 cup orange liqueur
- • 1 bunch mint
- • 1 pound cake
- • Whipped cream, for garnish
- • Fresh mint sprigs, for garnish
Genovese-style Artichokes
By Shash
In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat
- 3 * 3 tablespoons olive oil, plus 1/4 cup
- 1 * 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
- 1 * 1 onion, diced
- 4 * 4 garlic cloves, chopped
- 4 * 4 slices prosciutto (about 2 ounces), chopped
- 2 * 2 tablespoons chopped fresh parsley leaves
- 1/2 * 1/2 cup grated Parmesan
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 4 * 4 fresh artichokes, trimmed and cleaned
- 2 * 2 cups white wine
Cannoli Filling
By Shash
Mix all ingredients together and fill shells
- 12 Ounces of Ricotta Cheese (Drained of all water)
- 1/2 Cup Powdered Sugar
- 1/4 Teaspoon Vanilla
- 2 Ounces of mini-chocolate chips
- Dash of Cinnamon
- 6 Cannoli Shells
Sea Bass with Lemon Caper Fettuccine
By Shash
In a large bowl combine well the olive oil, the lemon juice, the capers, the cayenne, and the parsley and transfer...
- 2 * 2 tablespoons olive oil (preferably extra-virgin)
- 2 * 2 teaspoons fresh lemon juice
- 1 * 1 tablespoon drained bottled capers
- 1/8 * 1/8 teaspoon cayenne
- 1 * 1 tablespoon minced fresh parsley leaves
- 1/4 * 1/4 pound fettuccine
- two * two 6-ounce sea bass or salmon fillets
- 1 * 1 teaspoon vegetable oil
- Can be made with halibut also.
Ganache
By Shash
Completely melt the chocolate in a double boiler
- # 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- # 8 ounces heavy cream, scalded.
Grilled Pound Cake With Marscarpone
By Shash
Great Bunch dessert. Freeze Pound Cake first to make it easier to cut
- 3/4 cup mascarpone cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 cup toasted chopped pecans
- 8 3/4-inch-thick slices pound cake
- 4 1/2 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1/2 pint blackberries
- 1 tablespoon cognac
Truffled Deviled Eggs
By Shash
Mash egg yolks and mix together with all other ingredient, except the chives
- 6 Hard Boiled Eggs
- 3/4 Cup Mayonnaise
- 1-1/2 Teaspoons Truffle Oil
- Pinch of Cayenne
- 1 Tablespoon Chopped Jarred Black Truffles (Optional)
- Chopped Chives
Chicken with Wild Mushroom and Balsamic Cream Sauce
By Shash
Heat a large pot of water to a boil
- * Salt
- 1/2 * 1/2 pound orzo pasta
- 2 * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 * 4 boneless, skinless chicken breasts, 6 ounces
- * Pepper
- 2 * 2 tablespoons butter
- 12 * 12 cremini or baby portobello mushrooms, sliced
- 12 * 12 shiitake mushrooms, stems removed and sliced
- 12 * 12 white mushrooms, sliced
- 2 * 2 large cloves garlic, chopped
- 1 * 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 * 2 large shallots, thinly sliced
- 2 * 2 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 cups chicken stock
- 1 * 1 tablespoon balsamic vinegar, eyeball it
- 3 * 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 * 1/4 cup chopped flat-leaf parsley, a generous handful
Cheesesteak Egg Rolls
By Shash
Preheat oven to 375ºF. Heat EVOO in a skillet over medium-high heat
- For the provolone cheese sauce:
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 3/4 pound ground chuck
- Salt and pepper
- 1 onion, chopped
- 2 cubanelle peppers, chopped
- 2 tablespoons Worcestershire sauce
- 1 package egg roll wrappers
- All-natural cooking spray
- Sesame seeds, for sprinkling
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- Salt and pepper
- 2 cups provolone cheese, shredded