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Recipes
Turkey Meatloaf with Feta and Sun-Dried Tomatoes
By Shash
Place an oven rack in the center of the oven
- * Vegetable cooking spray
- 1/2 * 1/2 cup plain bread crumbs
- 1/3 * 1/3 cup chopped fresh flat-leaf parsley
- 1/4 * 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 * 2 cloves garlic, minced, optional
- 2 * 2 eggs, at room temperature, lightly beaten
- 2 * 2 tablespoons whole milk
- 1/2 * 1/2 cup crumbled feta cheese
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1 * 1 teaspoon freshly ground black pepper
- 1 * 1 pound ground turkey, preferably dark meat
Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparag
By Shash
Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta
- 1 * 1 pound asparagus tips
- 1 * 1 pound dry fettuccine
- * Salt
- * Extra-virgin olive oil, 2 tablespoons plus some for drizzling
- 2 * 2 cloves garlic, chopped
- 1 * 1 shallot, thinly sliced
- 1/2 * 1/2 cup dry white wine, eyeball it
- 1/2 * 1/2 cup chicken stock
- 1 * 1 (14-ounce) can crushed tomatoes
- * Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle
- 1/4 * 1/4 cup heavy cream, eyeball it
- * Black pepper
- 2 * 2 tablespoons butter
- 1 * 1 cup bread crumbs
- 1 * 1 lemon, zested
- * Handful parsley, finely chopped
- 16 * 16 sea scallops, trimmed
Blue Ribbon Zucchini Nut Bread
By Shash
* 3 cups sifted plain flour * 1 1/2 teaspoons ground cinnamon * 1 teaspoon baking soda * 1 teaspo
- 3 * 3 cups sifted plain flour
- 1 1/2 * 1 1/2 teaspoons ground cinnamon
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon baking powder
- 3 * 3 eggs
- 2 * 2 cups sugar
- 1 * 1 cup cooking oil
- 1 * 1 tablespoon vanilla
- 2 * 2 cups grated unpared zucchini
- 1/2 * 1/2 cup chopped walnuts
- 1 * 1 teaspoon flour
Raspberry-Vanilla Smoothie
By Shash
In a small saucepan, bring the sugar and water to a boil over medium-high heat
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup water
- 1 * 1 cup plain Greek yogurt
- 1 * 1 cup frozen raspberries
- 1/2 * 1/2 cup raspberry or cran-Ras Juice
- 1 * 1 teaspoon vanilla extract
- 2 * 2 cups ice
Classic Coq Au Vin
By Shash
Preheat oven to 350 degrees F
- Braised Leeks:
- 10 * 10 slices bacon, sliced into 1/2-inch pieces
- 2 * 2 chickens, about 3 1/2 to 4 pounds, quartered, rinsed and patted dry
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1 * 1 onion, finely chopped
- 20 * 20 small pearl onions, peeled
- 1/2 * 1/2 cup minced shallots (2 large shallots)
- 1 * 1 head garlic, cloves separated and peeled
- 1 * 1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of onions)
- 1/4 * 1/4 cup all-purpose flour
- 2 * 2 teaspoons tomato paste
- 3 * 3 cups full-bodied dry red wine, such as Pinot Noir or Cotes-du-Rhone
- 1 1/2 * 1 1/2 cups rich chicken stock
- 6 * 6 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 * 1 bay leaf
- * Braised Leeks, recipe follows
- * Egg noodles, accompaniment
- 2 * 2 tablespoons chopped fresh parsley leaves
- 4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length
- 3 tablespoons butter
- 1/2 cup chicken stock
- 2 teaspoons chopped thyme leaves
- 1/4 teaspoon salt
- Pinch pepper
Basic Risotto
By Shash
Bring the vegetable stock to a boil and keep hot
- 2 * 2 quarts chicken or vegetable stock
- 1 * 1 ounce unsalted butter
- 1 * 1 ounce olive oil
- 1 * 1 shallot, finely chopped
- 1 * 1 pound arborio rice
- 1 * 1 cup dry white wine
- * Salt and pepper
Seared Ahi Tuna
By Shash
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate ...
- 2 * 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
- 2 * 2 Tbsp dark sesame oil
- 2 * 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
- 1 * 1 Tbsp of grated fresh ginger
- 1 * 1 clove garlic, minced
- 1 * 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
- 1 * 1 teaspoon lime juice
Lemon Chicken
By Shash
Coat the chunked chicken lightly in flour, seasoned with a little salt
- 1 1/2 * 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
- 1/4 * 1/4 cup all-purpose unbleached flour
- * Coarse salt
- 2 * 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
- 1 * 1 tablespoon (a splash) white or rice wine vinegar
- 1/2 * 1/2 cup chicken broth or stock
- 8 * 8 ounces (1 cup) prepared lemon curd
- 1/4 * 1/4 cup hot water
- 1 * 1 lemon, zested
- 2 * 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Vegetable Lasagna
By Shash
Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover
- 2 * 2 cups thinly sliced zucchini
- 2 * 2 cups thinly sliced yellow squash
- 1 * 1 cup thinly sliced carrot
- 1 * 1 cup thinly sliced fresh mushrooms
- 1 * 1 medium onion, diced
- 1/2 * 1/2 green bell pepper, diced
- 1/2 * 1/2 red bell pepper, diced
- 1 * 1 (14 ounce) can crushed tomatoes
- 1 * 1 (8-ounce) can tomato sauce
- 1/2 * 1/2 (6-ounce) can tomato paste
- 1/4 * 1/4 cup sliced fresh basil
- 2 * 2 cloves garlic, minced
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon ground black pepper
- 1 * 1 (8-ounce) package cream cheese, softened
- 3/4 * 3/4 cups small cottage cheese
- 1 * 1 large egg, lightly beaten
- 8 * 8 oven-ready, "no cook," lasagna noodles
- 12 * 12 slices provolone cheese, thinly sliced
- 2 * 2 cups shredded mozzarella
Truffled Mashed Potatoes
By Shash
Peel the potatoes and cut them in 1-inch chunks
- 2 1/2 pounds large Yukon Gold potatoes
- 1 1/2 cups half-and-half
- 6 tablespoons (3/4 stick) unsalted butter
- 3 ounces white truffle butter, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper