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Recipes
Appetizer: Hummus
By SharonE
Vary ingredients to desired taste
- 1/8 cup tahini
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/2 teaspoon salt
- 1 garlic clove, grated
- 1/2 teaspoon cumin
- 1 15 oz. can chickpeas, rinsed and shelled
- pinch of cayenne
- 1/4 cup extra virgin olive oil, more as needed
Breads: Brioche
By SharonE
Ottolenghi
- 2 Tbs lukewarm water (86 degrees)
- 1 tsp active dry yeast
- 1 1/3 cups (190 grams) bread flour, plus extra for dusting
- 1/2 tsp salt
- 5 tsp (20 grams) superfine sugar
- 2 eggs, room temperature, plus 1 egg, beaten to glaze loaf
- 5 Tbs (75 grams) cold unsalted butter, cut into 3/4" dice, plus extra melted butter for brushing pan
Breakfast: Breakfast Bundt Cake
By SharonE
From family friend Sheila Casinelli
- 1 jumbo can buttermilk biscuits (8 biscuits)
- 6 eggs
- 1 lb. Spicy breakfast sausage
- 2 cups frozen potatoes O’Brian
- 1 Cup grated cheddar cheese
- Salt and pepper
Seafood: Grilled Herb Shrimp
By SharonE
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for ...
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Desserts: Plum Clafoutis
By SharonE
Individuals (ottolenghi)
- vegetable oil for brushing pans
- 4 ripe red plums
- 3 eggs, separated
- 5 1/2 Tbs (70 grams) superfine sugar
- 1/2 cup plus 1 Tbs (70 grams) all purpose flour
- 1 tsp vanilla extract
- 2/3 cup (150 ml) heavy cream
- pinch of salt
- 1/2 vanilla bean
- confectioners' sugar, for dusting
Side: Lawry's Yorkshire Pudding
By SharonE
Sift together 2 cups flour and 1/2 teaspoon salt
- 2 cups flour
- 1 cup milk
- 4 eggs
- 1/2 teaspoon salt
Seafood: Baked Shrimp Scampi
By SharonE
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Dessert: Brioche Galette
By SharonE
Ottolenghi
- mascarpone cream:
- 1 recipe brioche dough
- all purpose flour for dusting
- milk for brushing
- 37 g mascarpone cheese whisked plus whisk in 37 g creme fraiche, 1/8 tsp vanilla extract, 2 tsp confectioners' sugar
- 1 red plum, halved, pitted, cut into 1/16" slices
- 1 1/4 cups (150 grams) mixed berries
- 2 Tbs (30 g) lightly salted butter, melted
- Crumble
- 75 g all purpose flour plus 25 g superfine sugar plus 50g cold cubed unsalted butter
- 2 1/2 Tbs (15 g) sliced almonds
- 1 tsp ground cinnamon
- 1 ripe passion fruit
Meat: Ga Nuong (Grilled Chicken)
By SharonE
1. In a small mixing bowl, combine all ingredients except the chicken and stir well
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons canola or other neutral oil
- 2 3/4 pounds skinless, boneless chicken thighs
- 1 tablespoon of minced garlic
Pasta Sauce: Marinara Sauce
By SharonE
Quick and simple
- 6 tbsp. olive oil
- 1/3 cup finely diced onion
- 1 28 oz. crushed tomatoes
- 1 (6 oz.) can tomato paste
- 4 tbsp. chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tbsp. sugar
- 1 tsp. dried basil
- 1/4 tsp. black pepper
- 1/2 cup white wine