SharonE's profile page
Recipes
Breakfast: Fruit Yogurt Parfait
By SharonE
From the archives of Bobby Flay
- 2 cups Greek yogurt
- 1/3 cup packed light brown (muscovado) sugar
- 2 tablespoons brewed espresso, cooled
- 1 teaspoon finely grated orange zest
- 2 tablespoons orange juice
- 1 pint fresh raspberries
- 1 pint fresh strawberries, hulled and halved or quartered
- 3 to 4 tablespoons granulated sugar
- 2 tablespoons chopped fresh mint, plus 8 small sprigs, for garnish
- 2 cups granola
Salad: Strawberry and Mango Green Salad
By SharonE
Combine mango and strawberries
- Balsamic Vinaigrette:
- 1 cup cubed peeled mango
- 1/2 cup sliced strawberries
- sugar
- lettuce
- 1/2 cup candied pecans
- 2 tbsp. balsamic vinegar
- 1 tbsp. water
- 2 tsp. minced shallot
- 2 tsp. olive oil
- 1/4 tsp. black pepper
- 1/8 tsp. salt
Dessert: Classic Chocolate Souffles
By SharonE
This recipe is from the now defunct Moustache Cafe in Westwood, California
- sugar
- 1/2 cup whole milk
- 1 1/4 cup sugar
- 7 oz. unsweetened chocolate
- 6 large egg whites
- 4 large egg yolks
- powdered sugar
Korean: Spicy Myulchi
By SharonE
Lightly fry anchovies in skillet
- 3 cups small anchovies
- 4 tbsp. sesame oil
- 2 tbsp. garlic
- 4 tbsp. brown sugar
- 1/4 cup soy sauce
- 1 tbsp+ gochujang
- sesame seeds
Meat: Tri-Tip Beer Marinade
By SharonE
Place tri-tip in ziploc bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves
- 2 pound tri-tip
- 1 cup soy sauce
- 1 bottle of beer (light-colored lager)
- 6-10 garlic cloves
Meat: Tuscan Rib-eye Steak
By SharonE
From Giada De Laurentis with a slight change in the egg preparation
- Marinade:
- One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
- 2 teaspoons extra-virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
- Steak:
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs
- 6 or 7 leaves baby arugula
Salad Dressing: Shoyu Dressing for Tofu
By SharonE
Pour over tofu
- 3/4 cup shoyu
- 1/2 cup salad oil
- 1 tbsp. sesame oil
- 1 tbsp. mirin
- 2 green onions chopped
- 1 tsp. sesame seeds
Vegetable Side: Roasted Cauliflower with Lemon-Parsley Dressing
By SharonE
can never have too many lemon vegetable recipes
- 1 head cauliflower (about 2 lb.), cut into florets, including tender leaves
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Breakfast: Crisp Waffles
By SharonE
I like my waffles crispy so I put them directly on the oven rack at 200 degrees and make sure none of them overlap ...
- 3 1/2 oz. (3/4 cup) bleached all-purpose flour
- 1 oz. (1/4 cup) cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 6 tbsp. vegetable oil
- 1 large egg, separated
- 1 tbsp. sugar
- 1/2 tsp. vanilla extract
Appetizer: Ike's Vietnamese Fish Sauce Wings
By SharonE
Pok Pok chicken wings. Warning, the sauce is a little salty
- 1/2 cup Asian fish sauce
- 1/2 cup superfine sugar
- 4 garlic cloves, 2 crushed and 2 minced
- 3 pounds chicken wings, split at the drumettes
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint