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Recipes
Salad Dressing: Ginger Dressing
By SharonE
A great Japanese salad dressing
- 1 1/2 tbsp. chopped ginger root
- 1/4 cup chopped onion
- 3/4 cup vegetable oil
- 1/4 cup vinegar (rice vinegar works well too)
- 3 oz. soy sauce
- 1 1/2 tsp. tomato paste
- 1 tsp. lemon juice
- 1/2 of a garlic clove, chopped
- 3 1/2 oz. water
Dessert: Cinnamon Coffee Frosting
By SharonE
Mash instant coffee into powder with back of spoon
- 1 teaspoon instant coffee
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup softened butter
- 1 teaspoon vanilla
- 2 cups confectioners sugar
- 1/3 cup milk
Appetizer: Stuffed Mushrooms
By SharonE
Cut stems from mushrooms; finely chop enough stems to measure 1/3 cup
- 1 pound mushrooms
- 1 small onion, chopped (about 1/4 cup)
- 3 tbsp. butter
- 1 1/2 cups soft bread crumbs
- 1/4 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. ground turmeric
- 1/4 tsp. pepper
- 1 tbsp. butter
Salad: Kale Salad with Grapes and Quinoa
By SharonE
Dressing: In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot
- Dressing:
- 2 tbs. champagne vinegar
- 1 1/2 tsp. minced shallots
- 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
- 1/4 cup canola oil
- 3 tbs. extra virgin olive oil
- 3/4 tsp. chopped chervil or tarragon
- zest of 1 lemon
- 1/4 tsp. ground black pepper
- salad:
- 1/2 cup quinoa
- salt
- 4 cups loosely packed julienned kale, from 1 large bunch
- 3 tablespoons toasted sunflower seeds
- 2/3 cup red seedless grapes, halved
- 1 cooked ear of corn, cut from the cob
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup grated Manchego cheese
- 10 to 12 strips finely julienned preserved lemon
Dessert Cookies: White Chocolate Cherry Almond
By SharonE
This is Joanne Chang's low sugar version, just slightly adapted
- 1 cup sliced almonds
- 16 tablespoons (2 sticks)/225g unsalted butter, at room temperature
- 6 tablespoons/75g sugar
- 2 large eggs plus 3 egg yolks
- 2 tablespoons vanilla extract
- 2 teaspoons almond extract
- 1 2/3 /230g cups all-purpose flour
- 2/3 cup/70g almond flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 10 ounces/284g white chocolate, chopped into small chunks
- 1 1/8 cups unsweetened dried cherries, coarsely chopped
Dessert Cookies: Ginger Molasses Cookies
By SharonE
These scrumptious Ginger Molasses Cookies have a nice crisp edge with soft, chewy centers
- 4 cups unbleached all-purpose flour (580g)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups granulated sugar (300g)
- 1 1/3 cups unsalted butter (300g)
- 1/2 cup un-sulfured molasses (not blackstrap) (120ml)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup demerara or raw sugar (100g)
z
By SharonE
For the streusel, combine the flour, almond meal, salt, and sugar in a bowl and whisk to combine
- Almond Streusel
- 60 g all-purpose flour
- 60 g almond meal
- 60 g granulated sugar
- 0.3 g (1/8 teaspoon) salt
- 60 g unsalted butter, cold, cut into 1/4-inch dice
- Coffee Cake
- 203 g all-purpose flour
- 5.5 g (1 1/8 teaspoon) baking powder
- 1.7 g (3/8 teaspoon) baking soda
- 1.7 g (1/2 teaspoon) salt
- 75 g unsalted butter, at room temperature
- 210 g granulated sugar
- 75 g eggs
- 20 g vanilla paste
- 225 g creme fraiche or sour cream
- Middle Layer
- 15 g unsweetened alkalized cocoa powder
- 15 g light brown sugar
Vegetable Side: Roasted Maple Brussel Sprouts with Pancetta & Chestnuts
By SharonE
This Brussel Sprouts with Pancetta & Chestnuts dish was a huge success, even with the kiddos at the table and who e
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 2 cups fresh roasted chestnuts, approximately 3/4 pound in shell (substitute peeled, frozen chestnuts if desired)
- 2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
- Salt & pepper
- 1/4 cup warm water
- 2 tablespoons pure maple syrup
- Pinch cayenne pepper
Appetizer: Cucumber Avocado Toast
By SharonE
Smitten Kitchen
- 1 avocado, halved, pit removed
- ½ cup (85 grams) minced seedless cucumber (about ¼ of an English cucumber)
- 1½ teaspoons rice vinegar
- ½ teaspoon toasted sesame oil
- Pinch of salt 1 teaspoon black sesame seeds, toasted (optional)
- 1 teaspoon white sesame seeds, toasted (optional)
Vegetable Side: Roasted Brussel Sprouts with Lemon
By SharonE
This is my favorite brussel sprouts recipe
- 2 1/2 pounds Brussels sprouts, trimmed and halved
- 2 cloves garlic, smashed
- 3 tablespoons olive oil
- kosher salt and black pepper
- 6 tablespoons (3/4 stick) unsalted butter, melted (i only use 5 tbsp.)
- 1/3 cup bread crumbs
- 3 tablespoons fresh lemon juice