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Recipes
Appetizer: Parmesan and Herb Cheese Puffs
By SharonE
Preheat oven to 375°. In a medium saucepan, bring butter, salt, and 1 1/2 cups water to a boil over medium-high he...
- 1/2 cup butter, cut into chunks
- 1/2 teaspoon kosher salt
- 1 1/2 cups flour
- 6 large eggs
- 1/2 pound parmesan cheese, grated in a food processor
- (For an accurate measurement, whirl chunks with the metal blade or grate with the smallest holes on a hand grater; don't shred.)
- 2 teaspoons minced fresh chives
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh rosemary
Dessert Cookies: Shortbread
By SharonE
From Bouchon Bakery
- Unsalted butter, at room temperature 180 grams | 6.3 ounces
- Granulated sugar 90 grams | 1/2 cup
- Kosher salt 2 grams | 1/2 + 1/8 teaspoon
- Vanilla paste 5.9 grams | 1 teaspoon
- All-purpose flour 270 grams | 1 3/4 cups + 3 tablespoons
- Granulated sugar for dusting 24 grams | 2 tablespoons
Dessert Cookies: Tutus Super-Crispy Sugar Cookies
By SharonE
Preheat the oven to 300°
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups Rice Krispies cereal
Salad: Caramelized Carrot and Goat Cheese
By SharonE
Preheat oven to 425 degrees
- 2 pounds carrots, preferably with leafy tops
- olive oil
- kosher salt
- freshly ground black pepper
- 1/4 cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice (2 oranges)
- 3 tbs. sherry wine vinegar
- 2 garlic cloves, grated on a microplane
- 6 oz. baby arugula
- 6 oz. goat cheese, such as montrachet, medium-diced
- 2/3 cup roasted, salted Marcona almonds
Breakfast Breads: Gingerbread
By SharonE
from Bouchon Bakery
- Royal Icing (optional):
- All-purpose flour 340 grams | 2 1/4 cups + 2 teaspoons
- Baking soda 8 grams | 1 1/2 teaspoons
- Ground ginger 7 grams | 1 tablespoon + 1 teaspoon
- Ground cinnamon 4 grams | 1 1/2 teaspoons
- Ground cloves 1 gram | 3/8 teaspoon
- Kosher salt 2 grams | 1/2 + 1/8 teaspoon
- Dark brown sugar 220 grams | 1 cup + 1 1/2 teaspoons (lightly packed)
- Unsulfured blackstrap molasses 340 grams | 1 cup + 2 1/4 teaspoons
- Canola oil 214 grams | 3/4 cup + 3 1/2 tablespoons
- Eggs 100 grams | 1/4 cup + 2 1/2 tablespoons
- Boiling water 336 grams | 1 1/4 cups + 2 1/2 tablespoons
- Grated lemon zest 8 grams | 1 tablespoon + 1 teaspoon
- PoPowdered sugar 200 grams | 1 3/4 cups
- Fresh lemon juice 2 grams | 1/4 teaspoon
- Egg whites about 50 grams | 3 1/2 tablespoons
Vegetable Side: Asparagus with Black Pepper, Bacon and Goat Cheese Sauce
By SharonE
1. Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus
- 1 tsp. salt
- 2 pounds asaparagus spears, trimmed
- 3/4 cup (3 oz.) goat cheese, softened
- 1/4 cut fat-free mayonnaise
- 1 tsp. lemon juice
- 1/4 tsp. freshly ground black pepper
- 2 bacon slices, cooked and crumbled (drained)
- 1/4 cup fat-free milk
Breakfast Breads: Zucchini Chocolate Bread
By SharonE
Preheat oven to 350 degrees
- 3 eggs
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 2 cups sugar
- 3 cups grated zucchini
- 2 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/4 tsp. baking powder
- 1/2 cup chocolate chips
Dessert Pie: Chocolate Mousse Pie
By SharonE
This is my father-in-law's recipe
- Chocolate crust:
- 8 eggs, separated
- sugar
- 2 tsp. vanilla
- 1/4 tsp. salt
- 1/2 cup brandy
- 10 oz. unsweetened chocolate
- 2 oz. semisweet chocolate
- 3/4 cup butter, softened
- 1/2 cup coffee
- 1 1/2 cups whipping cream
- chocolate crust
- 8 1/2 oz. package of chocolate wafers
- 3 tbsp. butter, melted
Breakfast: Polenta with Roasted Asparagus, Prosciutto and Eggs
By SharonE
I don't tire of egg dishes, especially when it is fried
- POLENTA:
- 16 stalks of asparagus (medium to thick)
- olive oil, salt and pepper to taste
- 8-12 slices prosciutto torn to smaller 3" strips
- 1 quart water
- 1 1/2-2 tsp. kosher salt (keep in mind that the prosciutto is salty so adjust to your tastebuds)
- 1 large garlic clove, minced
- 1 cup/160g cornmeal (preferably medium stone ground like Bob's Red Mill)
- 2 tbs/26g unsalted butter
- 1/2 cup/50g grated Parmesan
- FRIED EGGS:
- 4 eggs
- 2 tsp. vegetable oil
- 2 tsp. cold, unsalted butter, cut into smaller pieces
- (repeat if you'd like to serve 2 eggs per person)
Appetizer: Poisson Cru
By SharonE
I first had this in French Polynesia on an island tour
- 1 lb. fresh Ahi tuna or albacore
- 1/2 cup minced onions
- 1/2 cup diced tomato
- 1/2 cup diced cucumber
- 1/2 cup shredded carrots (optional)
- 1/2 cup minced bell pepper (optional)
- 1/2 cup fresh coconut milk (squeeze fresh coconut flesh through a clean towel)
- 1/4 cup lime juice (freshly squeezed)
- dash of White Wine Vinegar (optional)
- a couple Green Onions (optional)
- Salt and Pepper (to taste)