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Recipes
Breads: Basque-style Sheepherder Bread
By SharonE
An old recipe from Sunset Magazine
- 3 tbs. butter, soft
- 1 teaspoon salt
- 3 tbs. sugar
- 1 3/4 tsp. active dry yeast
- 4 About 4 cups all-purpose flour
- Neutral oil (vegetable, canola, grapeseed, etc.)
- Equipment: 2qt. dutch oven (cast iron preferred)
Dessert Cake: Mom's Chocolate Cake
By SharonE
I'm not a buttercream frosting person so I just love the frosting to this cake
- chocolate frosting:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 4 oz. unsweetened chocolate
- 6 tbsp. unsalted butter
- 1 tsp. vanilla extract
- 2 eggs, lightly beaten
- chocolate frosting
- 1 1/3 cups heavy cream
- 1 1/2 cups sugar
- 6 oz. unsweetened chocolate
- 1 stick (4 oz.) plus 2 tbsp. unsalted butter
- 1 1/2 tsp. vanilla extract
- pinch of salt
Dessert: Beatty's Chocolate Cake
By SharonE
Can't resist Ina Garten's baked goods
- Chocolate Frosting:
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Korean: Triangle Kimbap
By SharonE
Heat oil in pan and add garlic, tuna soy sauce and brown sugar
- Rice:
- 4 cups cooked rice
- 1 tbs vinegar
- 2 tsp sugar
- 1/4 tsp salt
- Triangle Kim Package
- Tuna:
- 1 can tuna
- 1 tsp. grapeseed oil
- 1 clove minced garlic
- 2 tsp. soy sauce
- 2 tsp. brown sugar
- 1 tsp. sesame oil
- 1 tsp. roasted sesame seeds
- 1/4 tsp. ground black pepper
- Kimchi:
- 1/4 cup kimchi, chopped
- 1 tsp hot pepper paste
- 1 tsp. sesame oil
- 1 tsp. roasted sesame seeds
Meat: Chicken Teriyaki
By SharonE
from Nobu
- 1 cup chicken stock or low-sodium broth
- 1/3 cup low-sodium soy sauce
- 1/3 cup sugar
- 2 tbs. mirin
- 2 tbs. sake
- 4 6-oz. skinless, boneless chicken breasts, lightly pounded
- kosher salt/freshly ground pepper
- 2 tbs. canola oil
- 2 large Italian frying peppers, cut into 1/2-inch strips
- steamed short-grain rice for serving
Breakfast: Creme Brulee French Toast
By SharonE
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth an...
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed brown sugar
- 2 tbsp. corn syrup
- 1 9" round loaf Challah bread
- 4 large eggs
- 1 1/2 cups half and half (or low fat milk and non-fat creamer)
- 1 tsp. vanilla
- 1 tsp. Grand Marnier
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
Side: Coleslaw
By SharonE
I use non-fat mayo and sour cream and it turns out delicious as well
- 6 cups shredded green cabbage (cut across the grain)
- 2 cups shredded red cabbage
- 1 medium carrot, julienned
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely diced white or Vidalia onion
- 1 1/2 tbsp. sugar
- 1 tbsp. white wine vinegar
- 2 tsp. salt
- 3/4 tsp. ground black pepper
Korean: Radish Jangachi
By SharonE
Soak radish in soy sauce (enough to cover but not be sitting in liquid) in bowl until soft
- 1 bag radish (small, white)
- soy sauce
- 1 " ginger, grated
- 1 1/4 tsp. sugar
- gochukaru
- 2 tbsp. garlic, crushed
- ground sesame seed
- sesame seeds
- sesame oil
Appetizer: Shrimp Ceviche
By SharonE
I first had this at a Food Network party
- 4 cups fish stock or clam juice
- 1 1/4 pound small shrimp, shell on
- 1-2 serrano chilies, stemmed, seeded and finely chopped
- 1 small red onion, finely diced
- 2 large bunches cilantro, stems trimmed and roughly chopped
- 1/4 cup fresh squeezed lime juice
- 1 tsp. salt
Sauce: Beet Bordelaise
By SharonE
Melt 1 tbsp. butter in a 10″ skillet
- 5 tbs. cold butter
- 1 chopped shallot
- 1 small chopped beet
- 3 tbs. balsamic vinegar
- 3 tbs. water
- 1 tsp. soy sauce
- salt/pepper to taste