Shash's profile page
Recipes
Vanilla Bean Creme Brulee
By Shash
Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat
- 2 cups heavy cream
- 1 cup milk
- 1/2 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup granulated sugar plus 6 tablespoons
Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes
By Shash
Preheat oven to 350 degrees F
- For the crab dip:
- 1 * 1 cup cream cheese
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon Dijon mustard
- 1/2 * 1/2 tablespoon lemon juice
- 1 * About 1 tablespoon extra-virgin olive oil, optional
- * Kosher salt and freshly ground black pepper
- 2 * 2 tablespoons chopped chives
- 1 1/2 * 1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over
- *
- For the crackers:
- 2 * 2 cloves garlic, minced
- 1/4 * 1/4 bunch fresh flat-leaf parsley, chopped
- 1/2 * 1/2 stick butter, melted
- 30 * 30 saltine crackers (1 packet)
- *
- 1 * 1 pint cherry tomatoes
- 2 * 2 tablespoons balsamic vinegar
- * Extra-virgin olive oil, optional
- * Kosher salt and freshly ground black pepper
Luxurious Turkey Tetrazzini
By Shash
Heat 2 tablespoons of the butter in a skillet
- 6 * 6 tablespoons butter
- 1/2 * 1/2 pound mushrooms thinly sliced
- 1 * 1 tablespoon Madeira
- 4 * 4 tablespoons flour
- 1 1/2 * 1 1/2 cups chicken or vegetable broth
- 1/2 * 1/2 cup heavy cream
- 2 to 3 * 2 to 3 cups leftover cooked turkey, cut into 3/4-inch dice
- 1/2 * 1/2 pound linguine cooked to al dente stage
- 1/3 * 1/3 cup grated Parmesan cheese mixed with 2 tablespoons dry bread crumbs
- * Salt and freshly ground black pepper
Short Rib Lasagna Rolls
By Shash
Total Time: 4 hr 15 min.Prep 40 min
- Ribs:
- 2 tablespoons olive oil
- 2 1/2 pounds beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef broth
- Filling:
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano (6 ounces)
- 1 cup shredded mozzarella (4 ounces)
- 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 ounces)
- Butter, for greasing baking dish
- Home made marinara sauce or 1 (25-ounce) jar marinara sauce
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
White Bean and Pumpkin Bisque with Sage Pesto
By Shash
1. Melt butter in a large saucepan over medium-high heat
- 1 tablespoon butter
- 1 cup chopped onion
- 2 tablespoons chopped fresh sage, divided
- 5 garlic cloves, crushed
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 2 1/2 cups unsalted chicken stock (such as Swanson)
- 1 cup canned cannellini beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree
- 1 cup 2% reduced-fat milk
- 3/4 teaspoon kosher salt
- 2 tablespoons cider vinegar
- 1 cup baby spinach
- 1 cup basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
Mushroom Sliders with Sweet Potato Oven Fries
By Shash
For the Burgers: Heat a large skillet over medium high heat and add the olive oil
- For the Mushroom Sliders:
- 2 tablespoons Olive Oil
- 3 pound Mixed Mushrooms diced (Shiitake/Portobello/Button)
- 1 onion (minced)
- 3 Sprigs Thyme (Leaves Only)
- 1 cup Cooked Brown Rice
- 1/2 cup Whole Grain Breadcrumbs
- 2 Eggs
- Salt
- Pepper
- Mini Whole Wheat Buns
- 1/2 cup Grated Monterey Jack Cheese
- For the Sweet Potato Oven Fries:
- 2 pound Sweet Potatoes (peeled and cut into wedges)
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/2 teapsoon Cayenne Pepper
- 1/4 teaspoon Salt
Thyme Popovers
By Shash
Preheat the oven to 425 degrees F
- * Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 * 1 1/2 cups all-purpose flour, sifted
- 3/4 * 3/4 teaspoon kosher salt
- 1 * 1 teaspoon chopped fresh thyme leaves
- 3 * 3 extra-large eggs, at room temperature
- 1 1/2 * 1 1/2 cups whole milk, at room temperature
Chicken Piccata
By Shash
Season chicken with salt and pepper
- 2 * 2 skinless and boneless chicken breasts, butterflied and then cut in half
- * Sea salt and freshly ground black pepper
- 2 * 2 cups all purpose flour, for dredging
- 6 * 6 tablespoons unsalted butter
- 5 * 5 tablespoons extra-virgin olive oil
- 1/3 * 1/3 cup fresh lemon juice
- 1/2 * 1/2 cup white wine or chicken stock
- 1/4 * 1/4 cup brined capers, rinsed
- 1/3 * 1/3 cup fresh parsley, chopped
Blueberry-Limoncello Cooler
By Shash
In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs
- 1 * 1 (750-ml) bottle limoncello liqueur, chilled
- 1 * 1 cup sparkling water, chilled
- 1 * 1 cup fresh or frozen blueberries *see Cook's Note
- 5 * 5 fresh mint sprigs, lightly crushed, plus extra for garnish
- * Crushed ice
Portobello Mushroom Lasagna
By Shash
Preheat the oven to 375 degrees F
- * Kosher salt
- * Good olive oil
- 3/4 * 3/4 pound dried lasagna noodles
- 4 * 4 cups whole milk
- 12 * 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 * 1/2 cup all-purpose flour
- 1 * 1 teaspoon freshly ground black pepper
- 1 * 1 teaspoon ground nutmeg
- 1 1/2 * 1 1/2 pounds portobello mushrooms
- 1 * 1 cup freshly ground Parmesan