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Recipes
Breads: Bread in Five Minutes a Day
By SharonE
It isn't the best bread but it's easy and way better than a bread machine
- 3 3 1/2 cups (1 1/2 pounds) lukewarm water
- to can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
- 1 1 1 tablespoon granulated yeast or one packet
- 1 to 1 1/2 1 to 1 1/2 1/2 tablespoons Morton Kosher Salt
- to to suit your taste or eliminate it all together.)
- 6 1/2 6 1/2 1/2 cups (2-pounds) all-purpose flour
- (we’ve always tested our recipes with Gold Medal flour, check the protein.)
Breakfast Breads: English Muffins
By SharonE
These are the famous Model Bakery version, just slightly modified in the process
- BIGA
- 1/2 cup/ 75 g bread flour
- 1/4 cup/ 60 ml water
- 1/4 tsp instant (also called quick-rising or bread machine) yeast
- DOUGH
- 1 1/3 cups/ 315 ml tepid to cool, not hot water (this allows a longer rise)
- 3/4 tsp instant (also called quick-rising or bread machine) yeast
- 3 1/2 cups/ 510 g unbleached all-purpose flour, as needed (or bread flour)
- 1 1/2 tsp fine sea salt
- 1 Tbsp plus 1 tsp extra-virgin olive oil
- 1/4 cup/ 35g yellow cornmeal, preferably stone-ground
- 6 Tbsp/ 90 ml melted Clarified Butter, as needed
Meat: Moo Shu Chicken
By SharonE
Make sure you finely slice ingredients, including chicken to speed up cooking process and produce a tender dish
- Marinade:
- 8 oz. chicken breast, sliced into thin strips
- 1 tbs water
- 1 tsp cornstarch
- 1 tsp oil
- 1 tsp dry sherry
- 1/2 tsp sesame oil
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- freshly ground white pepper
- 3 tbs oil
- 2 large eggs, beaten
- Sauce:
- 3 tbs plus 1 tsp hot water
- 2 tsp lime juice
- 2 tbs hoisin sauce
- 2 tbs oyster sauce
- 2 tsp light soy sauce
- 1 tsp sesame oil
- Vegetables:
- 2 cloves garlic, minced
- 3 cups finely shredded napa cabbage
- 1 cup bean sprouts
- 1/3 cup finely julienned or shredded carrot (optional)
- 5 dried shiitake mushrooms, soaked and sliced thin or 1/2 cup fresh (stems removed)
- 1 tbs dried wood ear mushrooms, soaked and chopped or 1/2 cup fresh
- 1/2 cup bamboo shoots, soaked and julienned (or use canned)
- 1 tbs sherry
- 2 scallions, split and sliced into 2" pieces
- Mandarin pancakes (makes 12):
- 1 1/2 cups flour
- Pinch of salt
- 2/3 cup boiling water
- 1 teaspoon sesame oil
Korean: Soy Balsamic Edamame
By SharonE
Soy Balsamic Sauce: Stir cornstarch and water until dissolve
- Soy Balsamic Sauce:
- 1 tsp cornstarch
- 2 tbs water
- 1/4 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 pound frozen edamame in pod
- 3/4 cup soy balsamic sauce
- 2 tbs hoisin sauce
- 1 tbs yuzu juice or fresh lime or lemon juice
- 1 tbs korean chili flakes
Seafood: Trout with Herby Bread Crumbs
By SharonE
Preheat the oven to 450°F
- 4 tablespoons (½ stick) unsalted butter, melted
- 1 garlic clove, finely grated
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 cup Fresh Bread Crumbs
- Kosher salt and freshly ground black pepper
- 2 whole trout (about 8 ounces each), butterflied (head on or off, your call)
- 1 lemon, cut into wedges, for serving
Appetizer: Fresh Salmon and Lime Cakes
By SharonE
Something I learned in a cooking class
- 1 pound salmon fillet
- 1 egg white
- 3 tbsp. rice flour
- 2 kaffir lime leaves, shredded, or zest from 1 lime, minced
- 1 tbsp. finely chopped ginger
- 1 tsp. wasabi paste
- 1 tbsp. soy sauce
- 3 tbsp. chopped cilantro leaves
- peanut oil for frying
Dessert Cookies: Kate's Chocolate Chip Cookies
By SharonE
by Kate Miss You will need 3 days for dough to develop in fridge, so be prepared!
- 2 cups minus 2 Tbsp. cake flour (8 1/2 oz)
- 1 2/3 cups bread flour (8 1/2 oz)
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse salt, such as kosher
- 2 1/2 sticks (1 1/4 cups; 10 oz.) unsalted butter, softened
- 1 1/4 cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/4 pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
- Sea salt or kosher salt for garnishing
Fish: Fish Tacos
By SharonE
Combine mayonnaise with lime, salt and pepper to taste and set aside
- Beer Batter:
- 1 1/2 pounds mahi mahi, dorado or snapper fillet, cut into bite-sized pieces
- vegetable oil
- 1/2 to 1 whole green cabbage, shredded
- cilantro leaves
- 1 cup mayonnaise
- salt and pepper
- lime juice to taste
- 24 small corn tortillas
- 1 cup beer
- 3/4 cup flour
Korean: Soy Flank Steak
By SharonE
Soy Balsamic Sauce: Stir cornstarch and water until dissolve
- 1 cup Soy Balsamic Sauce (1 tsp cornstarch, 2 tbs water, 1/4 c dark brown sugar, 1/2 c balsamic vinegar, 1/2 c soy sauce)
- ⅓ cup vegetable oil
- ¼ cup honey
- 3 tablespoons distilled white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 3 pounds flank steak
Meat: Grilled Chicken and Broccoli pesto panini
By SharonE
MAKE THE PESTO: Fill a bowl with ice water
- FOR THE PESTO
- Kosher salt
- 2 small heads broccoli, cut in florets (about 3 cups)
- 1 garlic clove, peeled
- 1 cup walnuts, toasted
- 1 tablespoon honey
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup extra-virgin olive oil
- ½ cup freshly grated Parmigiano-Reggiano
- FOR THE SANDWICHES
- 8 slices rustic bread
- 4 chicken cutlets
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 or 2 large beefsteak tomatoes, sliced and halved