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Recipes
Pasta: Sweet Onion Carbonara
By SharonE
Heat the olive oil in a large heavy skillet over medium heat
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 1 large or 2 small yellow onions, halved and thinly sliced
- 2 garlic cloves, minced
- Kosher salt
- ⅔ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano
- ¾ cup shredded Gruyère cheese
- ½ teaspoon grated lemon zest
- 4 large eggs
- 1 pound mezzi rigatoni
- Lots of coarsely ground black pepper
- 2 tablespoons chopped fresh chives
Salad: Migas Salad
By SharonE
Combine 6 tbsp. oil, 2 minced garlic cloves and 1 tbsp
- 12 tbsp. extra-virgin olive oil
- 4 garlic cloves, minced
- 3 tbsp. minced fresh oregano
- 6 oz. thinly sliced prosciutto, coarsely chopped
- 5 cups 1/2" pieces crustless baguette (one 16 oz. loaf)
- 10 cups romaine lettuce
- 2/3 cups sliced red onion
- 4 tbsp. sherry wine vinegar or balsamic
- 1 1/2 cups crumbled soft fresh goat cheese
Appetizer: Italian Barbecued Shrimp
By SharonE
In a medium bowl, stir together the brown sugar, salt, paprika, oregano, fennel seed, and black pepper
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon hot smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground fennel seed
- ¼ teaspoon freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
Dessert: Chianti Affogato
By SharonE
In a medium saucepan, combine the wine, cinnamon stick, peppercorns, turbinado sugar, basil, orange zest, and salt
- 2 cups Chianti wine
- 1 cinnamon stick
- ¼ teaspoon black peppercorns
- ¼ cup turbinado sugar
- 2 fresh basil sprigs
- ½ teaspoon grated orange zest (from ½ orange)
- ⅛ teaspoon kosher salt
- 1 pint vanilla gelato or ice cream
Seafood: Granny's Crab Cioppino
By SharonE
Richard Taw's grandmother's recipe
- 13 8oz cans of tomato sauce
- 1 1/2 onion
- parsley
- head of garlic
- 2 pieces of celery
- 9 3/4 cups water (3/4 cup water per can)
- close to 4 cups olive oil
- 1 quart apple cider vinegar
- salt/pepper
- accent
- cayenne pepper
- 2 sticks of butter
- 10 dungeness crabs: legs off/cracked/middle quartered and cleaned
Appetizer: Garlic Herb Peanuts
By SharonE
Heat the oil in a sauté pan over medium-high heat for 2 minutes
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced
- 2 rosemary sprigs
- 2 cups dry-roasted peanuts
- 1 tablespoon Curry Salt: 1 tbs Madras curry powder, 1 tbs kosher salt, 3/4 tsp shichimi togarashi
- 2 teaspoons Korean chili flakes
Egg: Quiche Lorraine
By SharonE
Heat oven to 425 degrees. Prepare pastry
- Pastry for 9" one-crust pie
- 12 slices bacon, crisply cooked and crumbled
- 1 cup shredded natural swiss cheese (4 oz.)
- 1/3 cup finely chopped onion
- 4 eggs
- 2 cups whipping cream
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. ground red pepper
Dessert: Tavern "Snickers" Bars
By SharonE
One of my favorite desserts that comes from the Tavern in West L
- BASE
- Nonstick vegetable oil spray
- 3 1/2 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
- 1 cup creamy peanut butter
- 3/4 cup puffed rice cereal
- PEANUT NOUGAT
- 1 large egg white
- 1/8 teaspoon plus 3/4 cup sugar, divided
- 3 tablespoons honey
- 1 tablespoon light corn syrup
- 1/2 cup toasted salted peanuts, chopped
- 1/2 teaspoon kosher salt
- MILK CHOCOLATE BAVARIAN CREAM
- 4 tablespoons whole milk, diided
- 1 1/2 teaspoons unflavored gelatin
- 1 cup chilled heavy cream, divided
- 3 large egg yolks
- 1 1/2 tablespoons sugar
- 9 ounces high-quality milk chocolate (see above), melted
- CHOCOLATE COATING
- 9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
Dessert: chocolate hazlenut frosting
By SharonE
Place the chocolate chips, chocolate-hazelnut spread, instant espresso, and salt in a medium bowl and stir to combi...
- ½ cup bittersweet chocolate chips
- ½ cup chocolate-hazelnut spread, such as Nutella
- 1 teaspoon instant espresso powder
- ⅛ teaspoon kosher salt
- 1 ½ cups heavy cream
Breakfast Breads: Pumpkin Orange Muffins
By SharonE
Fluffy moist
- 3/4 cup (1 1/2 sticks/ 170 grams) unsalted butter
- 2 cups (400 grams) sugar
- 3 tablespoons unsulfured light or dark molasses
- 4 eggs
- 3/4 cup (180 grams) fresh orange juice (about 3 oranges)
- 1 can (16 ounces/ 454 grams) pumpkin puree
- 3 cups (420 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves