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Recipes
Jacques Torres' Chocolate Chip Cookies
By Shash
Sift flowers, baking soda, baking powder and salt into a bowl
- 2 Cups minus 2 Tablespoons Cake Flour (Must be Cake Flour)
- 1-2/3 Cups Bread Flour
- 1-1/4 Teaspoon Baking Soda
- 1-1/2 Teaspoons Baking Powder
- 1-1/2 Teaspoon Coarse Salt
- 2-1/2 Sticks Unsalted Butter
- 1-1/2 Cups Light Brown Sugar
- 1 Cup plus 2 Tablespoons Baker's Sugar (Fine Sugar)
- 2 Large Eggs (Room Temperature)
- 2 Teaspoon Pure Vanilla Extract
- 1-1/4 Lbs. Bittersweet Chocolate Disks (at least 60% cacao)
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
By Shash
Preheat the oven to 275 degrees
- Basil Parmesan Mayonnaise:
- 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon
- Basil Parmesan Mayonnaise, for serving, recipe follows
- 2 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 cup vegetable oil, at room temperature
- 1/2 cup good olive oil, at room temperature
Shrimp Cakes with Ginger Butter
By Shash
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
- Shrimp Cakes:
- 3 tablespoons vegetable olive oil
- 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
- 2 large shallots, minced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons plain breadcrumbs
- 1 large egg
- Zest of 1/2 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Ginger Butter:
- 1 stick unsalted butter, at room temperature
- One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
- 2 teaspoons soy sauce
- 1/4 cup vegetable oil, plus extra as needed
Osso Buso with Lemon Gremolata
By Shash
Preparation and cooking time is approx 3 hours
- Gremolata:
- 2 Ounces Dried Mushrooms
- 4 Veal Shanks
- 1/2 Cup Plain All-Purpose Flour
- Salt & Pepper to taste
- 1/4 Cup Extra Virgin Olive Oil
- 1 Large Carrot
- 1 Large Onion
- 1 Large Celery Stalk
- 1/2 Cup Butter
- 1 Cup Dry Red Wine
- 8 Ounces Canned Plum Tomatoes
- 1 Cup Beef Stock
- 1 Tablespoon Chopped Fresh Parsley
- Grated Rind from 1/2 Lemon
- Mix together
Sweet & Sour String Beans
By Shash
Steam beans until crisp-tender, approx
- 3/4 Lb. Green Beans
- 2 Tablespoons EVOO
- 1 Medium Shallot (Minced)
- 2 Tablespoons Cider Vinegar
- 1 Teaspoon Sugar
- Salt & Pepper to taste
Deviled Eggs with Crab
By Shash
In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, l...
- # 4 ounces lump crabmeat
- # 1/2 stick celery, finely chopped
- # 2 tablespoons mascarpone cheese, at room temperature
- # 1 tablespoon mayonnaise
- # 1 tablespoon sour cream
- # 1 tablespoon Dijon mustard
- # 1 tablespoon fresh lemon juice
- # 3 tablespoons chopped fresh chives
- # Salt and freshly ground black pepper
- # 6 hard boiled eggs, peeled, halved, and yolks remove