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Recipes
Dessert: Blueberry Nectarine Crisp
By SharonE
This is the time to splurge and use the Plugra butter
- TOPPING:
- 1 cup/130g all-purpose flour
- 1/2 cup + 1 tbs/130g unsalted butter, cubed, at room temperature
- 1 cup/95g almond flour
- 1/2 cup/100g granulated sugar
- 1/2 tsp kosher salt
- FILLING:
- 10 ripe nectarines, sliced into eighths
- 3 cups/450g fresh blueberries
- 2 tsp cornstarch
- 3 tbs granulated sugar
- 3 tbs brown sugar
- 1/4 tsp kosher salt
Korean: Kimbap
By SharonE
Lightly saute carrots in sesame oil and season with salt and pepper until semi-soft
- Sushi Rice:
- 4 cups cooked rice
- 1 tbs. vinegar
- 2 tsp. sugar
- 1/4 tsp. salt
- Kim
- 3 eggs fried, sliced lengthwise
- Carrots, cut matchstick
- Spinach
- Ground beef/turkey
- Pickled Yellow Radish, sliced lengthwise
Pasta: Penne alla Carbonara
By SharonE
I love carbonara but I feel guilty just thinking about it
- 1/4 pound pancetta or bacon, thinly sliced
- 2 tbsp. extra virgin olive oil
- 1 tbsp. unsalted butter
- 3 garlic cloves, minced
- 1 tsp. red chili pepper flakes
- 1 pound penne rigate
- 4 egg yolks (fertile eggs)
- 1/4 cup cream
- 1/4 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- ground black pepper
- chopped Italian parsley
Breakfast: Whole Grain Waffles
By SharonE
I like crispy waffles with flavor but I've been trying to eat more whole grains so I adapted my favorite waffle rec...
- 1/4 cup all-purpose flour
- 1/4 cup spelt flour
- 1/4 cup whole wheat flour
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 large egg, separated
- 3/4 cup buttermilk
- 6 tbs. vegetable oil
- 1/4 cup whole milk
- 1 tbsp. sugar
- 1/2 tsp. pure vanilla extract
Pasta: Spaghetti with Tomatoes, Garlic and Feta
By SharonE
In a large glass or stainless-steel bowl, combine the tomatoes, feta, capers, parsley, salt, and pepper
- 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
- 1/4 pound feta cheese, crumbled
- 3 tablespoons drained capers
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound spaghetti
- 6 tablespoons olive oil
- 3 cloves garlic, minced
Meat: Chicken with Balsamic Sauce
By SharonE
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat
- 1/2 pound egg noodles, cooked according to package directions
- 2 tablespoons extra virgin olive oil
- 2 large boneless skinless chicken breasts cut into half lengthwise
- Salt, black pepper, garlic powder
- 2 tablespoons butter
- 8 ounces button mushrooms, stems removed, cleaned, and sliced
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1/4 teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar (do not substitute any other vinegar)
- 3 tablespoons half and half
- Fresh, chopped parsley for garnish
Breakfast: ALMOND-CRUSTED FRENCH TOAST - Cook's Illustrated
By SharonE
ALMOND-CRUSTED FRENCH TOAST Serves 4
- ALMOND-CRUSTED FRENCH TOAST
- Serves 4. Published January 1, 2009. From Cook's Illustrated.
- For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread a
- INGREDIENTS
- 1/2 cup slivered almonds
- 4 tablespoons light brown sugar
- 8 large slices hearty white sandwich bread or good-quality challah (see note)
- 1 1/2 cups whole milk , warmed (see note)
- 3 large egg yolks
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 tablespoon Triple Sec
- 1 teaspoon grated orange zest
- Maple syrup
Korean: Baba Ganoush
By SharonE
Heat grill to medium (350-375 degrees)
- 4 Chinese eggplants, halved lengthwise
- 4 tablespoons olive oil
- 1 teaspoon Curry Salt (1/8 cup madras curry powder, 1/8 cup salt, 1 1/2 tsp shichimi togarashi)
- ½ cup Nuoc Cham Sauce (1/8 cup dark brown sugar, 1/8 cup fresh lime juice, 1/8 cup fish sauce, 1/4 cup water, 1/2 clove minced garlic, 1 green thai chili minced)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sambal oelek
- 1 (15-ounce) can black beans, drained
- 1 teaspoon chili powder
- 1 teaspoon Korean chili flakes
- ¼ cup chopped fresh cilantro
Vegetable Side: Green Beans with Mustard and Thyme
By SharonE
My favorite way to make green beans
- 2 pounds green beans, trimmed
- 1/4 cup (1/2 stick) butter
- 1 1/2 tbsp. chopped fresh thyme
- 1 tbsp. dijon mustard
- 1 tsp. garlic salt
- 1/8 cup slivered almonds, toasted
Breads: Flour Bakery Focaccia
By SharonE
Loaf version that can easily be doubled
- 1 tsp active dry yeast, or 0.2 oz/ 5 g fresh cake yeast
- 3 cups/ 420 g all-purpose flour
- 1 cup/ 150 g bread flour
- 5 tsp granulated sugar
- 2 tsp kosher salt
- 1/2 cup/ 120 ml olive oil
- cornmeal for sprinkling on baking sheet