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Recipes
Beef Bourguignon
By Shash
Preheat the oven to 250 degrees F
- For serving:
- 1 * 1 tablespoon good olive oil
- 8 * 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 * 2 1/2 pounds chuck beef cut into 1-inch cubes
- * Kosher salt
- * Freshly ground black pepper
- 1 * 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 * 2 yellow onions, sliced
- 2 * 2 teaspoons chopped garlic (2 cloves)
- 1/2 * 1/2 cup Cognac
- 1 * 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 * 1 can (2 cups) beef broth
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 * 4 tablespoons unsalted butter at room temperature, divided
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 pound frozen whole onions
- 1 * 1 pound fresh mushrooms stems discarded, caps thickly sliced
- *
- * Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 * 1/2 cup chopped fresh parsley, optional
Blackberry Buttermilk Cake
By Shash
Buttermilk keeps this moist cake light and flavorful
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 1/2 cups (10 ounces) fresh blackberries
- 1/4 cup plus 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
- Special equipment: Use a 9"–10"-diameter springform pan.
Real Hamburgers
By Shash
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it
- 2 * 2 pounds ground chuck
- 1 * 1 pound ground sirloin
- 3 * 3 tablespoons steak sauce (recommended: Crosse & Blackwell)
- 6 * 6 extra-large egg yolks
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 3/4 * 3/4 teaspoon freshly ground black pepper
- 4 * 4 tablespoons cold unsalted butter
- 12 * 12 hamburger buns
Italian Baked Chicken and Pastina
By Shash
Preheat the oven to 400 degrees F
- 1 * 1 cup pastina pasta (or any small pasta)
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 * 1/2 cup diced onion (about 1/2 a small onion)
- 1 * 1 clove garlic, minced
- 1 * 1 (14.5-ounce) can diced tomatoes with juice
- 1 * 1 cup shredded mozzarella
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
- 1/4 * 1/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/4 * 1/4 cup bread crumbs
- 1/4 * 1/4 cup grated Parmesan
- 1 * 1 tablespoon butter, plus more for buttering the baking dish
White Turkey Chili
By Shash
Preparation Heat vegetable oil in heavy large saucepan over medium heat
- 2 * 2 tablespoons vegetable oil
- 1/2 * 1/2 cup minced onion
- 1 1/2 * 1 1/2 tablespoons minced garlic
- 4 * 4 teaspoons ground cumin
- 1 * 1 pound uncooked turkey breast slices, cut into 1/2-inch cubes
- 1/2 * 1/2 pound ground turkey
- 3 * 3 cups (or more) chicken stock or canned low-salt broth
- 1/4 * 1/4 cup pearl barley
- 2 * 2 tablespoons chopped seeded jalapeño chilies
- 1 * 1 teaspoon dried marjoram
- 1 * 1 teaspoon dried summer savory
- 1 * 1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
- 1 * 1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
- * Several dashes of hot pepper sauce (such as Tabasco)
- * Chopped green onions
- * Grated cheddar cheese
- * Sour cream
Pumpkin Cheesecake
By Shash
Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan
- # Filling:
- # Crust
- # 1 1/2 cups graham cracker crumbs
- # 3 tablespoons sugar
- # 3 tablespoons melted butter
- # 1/2 teaspoon cinnamon
- # .
- # 2 (8 ounces each) packages cream cheese, softened
- # 1 cup half-and-half or whipping cream
- # 1 cup canned pumpkin
- # 3/4 cup granulated sugar
- # 4 eggs, separated
- # 3 tablespoons all-purpose flour
- # 1 teaspoon vanilla extract
- # 1 teaspoon ground cinnamon
- # 1/2 teaspoon ground ginger
- # 1/4 teaspoon ground nutmeg
- # 1/4 teaspoon salt
- # Topping:
- # 1 cup sour cream
- # 2 tablespoons sugar
- # 1/2 teaspoon vanilla extra
Cream of Asparagus Soup
By Shash
1. Melt butter or margarine in a heavy cooking pot
- 1/4 Cup Butter or Margarine
- 1 Onion, Chopped
- 3 Stalks Celery, Chopped
- 3 Tablespoons All-purpose Flour
- 4 Cups Water
- 1 Can (10.5 Oz.) Chicken Broth
- 4 Tablespoons Chicken Bouillon Powder
- 1 Potato, Peeled and diced
- 1 Lb. Fresh Asparagus, trimmed and coarsely chopped
- 3/4 Cup Half & Half
- 1 Tablespoon Soy Sauce
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon White Pepper
Blackberry Cream Pie
By Shash
For Crust: Preheat the oven to 350 degrees F
- Pie filling:
- 1 (10-ounce) package fresh or frozen blackberries (blueberries, raspberries or strawberries can be substituted)
- 3 tablespoons blackberry jam, or any other type according to what berries you use.
- 1 (9-inch) store-bought graham cracker pie crust or Paula's Pie Crust, recipe follows
- 1 (8-ounce) tub whipped topping or freshly whipped cream
- Pie Crust:
- 1 3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tablespoons butter, melted
Glazed Sweet Potatoes
By Shash
Preheat oven to 375 degrees F
- 4 * 4 tablespoons butter, plus 1 tablespoon for greasing
- 4 * 4 medium yams or sweet potatoes, peeled
- 1/2 * 1/2 cup brown sugar
- 3 * 3 tablespoons maple syrup
- * Freshly grated nutmeg, to taste
Ultimate Ginger Cookie
By Shash
Preheat the oven to 350 degrees F
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 2 * 2 teaspoons ground cinnamon
- 1 1/2 * 1 1/2 teaspoons ground cloves
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon ground ginger
- 1/4 * 1/4 teaspoon kosher salt
- 1 * 1 cup dark brown sugar, lightly packed
- 1/4 * 1/4 cup vegetable oil
- 1/3 * 1/3 cup unsulfured molasses
- 1 * 1 extra-large egg, at room temperature
- 1 1/4 * 1 1/4 cups chopped crystallized ginger (6 ounces)
- * Granulated sugar, for rolling the cookies