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Recipes
Budino di Zucca (butternut squash casserole)
By Shawn
Remove the butternut rind and seeds
- 1 1/4 pounds • butternut squash
- • Salt and freshly ground black pepper
- • 2 tablespoons unsalted butter, plus more for buttering the baking pan
- • 1 tablespoon all-purpose flour
- • 1/2 scant cup milk
- • 3 egg yolks
- • 1/4 cup freshly grated asiago cheese
Armenian Lavash
By Shawn
In case your kitchen didn’t come with a wood-fired oven, you can also produce a passable version of lavash in a s...
- 8 cups all-purpose flour
- 1 tbsp salt
- 1 heaping tbsp baking powder
- 2 tbsp sugar
- 1/2 lb (2 sticks) unsalted butter, melted
- 3 cups warm water
- 1 egg mixed with a little water for egg wash
Autumn Potato Gratin
By Shawn
Five stars Raechel Ray
- 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
- 2 cups heavy cream, plus some to cover
- 4 tablespoons butter (1/2 stick)
- 2 sprigs each fresh thyme, sage, and rosemary
- 2 garlic cloves, cracked
- Salt and pepper
- 1/2 cup grated Parmesan
Slow Cooker Chicken Parmesan Pasta
By Shawn
Season chicken with salt and pepper, to taste
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 (28-ounce) cans crushed tomatoes
- 1 onion, diced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 pound penne
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By Shawn
In a decorative bowl or platter, add the spinach or romaine
- Champagne Vinaigrette:
- • 8 cups baby spinach or romaine lettuce
- • 1 ripe pear, cut in half
- • 1/3 cup pomegranate seeds
- • 2 ounces Gorgonzola
- • Champagne vinaigrette, recipe follows
- • Fresh cracked pepper
- • 1 tablespoon honey
- • 1/4 cup champagne vinegar
- • 1 teaspoon Dijon mustard
- • 1/2 teaspoon minced garlic
- • 1 tablespoon freshly squeezed lemon juice
- • 1/4 teaspoon freshly cracked black pepper
- • 2 tablespoons olive oil
- In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until
- ready to use.
Cranberry,apple and sausage stuffing
By Shawn
Robert Irving, Food Network
- 8 tbs (1/2 cup or 1 stick) butter unsalted
- 2 medium onions,finely diced
- 3 cups choped celery, (about 6 large stalks)
- 6 cups coarsely chopped leeks (about 2-3)
- 4 apples,peeled cored and chopped
- 1 pound breskfast sausage or italian sausage, casing removed
- 6 tsp poultry seasoning
- 2 tsp chopped fresh rosemary leaves,(about 4 sprigs)
- 2 tsp chopped fresh sage leaves (about 6 leaves)
- 2 tsp chopped fresh parsley leaves (about 4 to 6 sprigs)
- 2 cups dried cranberries
- 1 box stuffing mix (not cornbread) (recommended Pepperidge Farm)
- 2 cups (1 pint) vegetable or low sodium chicken stock
- salt and freshly ground black pepper
French Onion Soup-Anne Burrell of Food Network
By Shawn
Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Mascarpone Chocolate Toffee Bars
By Shawn
Directions Position an oven rack in the middle of the oven
- Ingredients
- Vegetable cooking spray
- 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
- 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1 teaspoon vegetable oil
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/4 cup sliced almonds, toasted * see Cook's Note
Cheesecake-Stuffed Strawberries
By Shawn
Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping b...
- 1 lb fresh strawberries (this was about 16 large strawberries for me)
- 4 oz 1/3 less fat cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 t vanilla extract
- 1 full sized low fat graham cracker (one sheet of four little rectangles), crushed
Caramelized Onion and White Cheddar Dip with Apples and Dark Bread
By Shawn
Heat a heavy bottomed medium pot or deep skillet over medium heat
- 4 tablespoons butter
- 2 large onions, finely chopped
- 1 bay leaf, fresh or dried
- 1 teaspoon dried thyme or poultry seasoning
- Salt and pepper
- 3 green apples
- 1/2 lemon, juiced
- 1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound
- 3 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 2 cups half-and-half
- 1/2 teaspoon freshly grated nutmeg
- A pinch or 2 of ground cloves
- 2 1/2 cups shredded sharp white Cheddar