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Recipes
Breakfast: Lemon Chia Pudding
By SharonE
Mix together all ingredients until no clumps
- 1/2 cup non dairy milk
- 1/4 cup yogurt
- 4 TBS chia seeds
- zest of one medium lemon
- juice of one medium lemon
- 2 1/2 TBS sweetener
- 1 tsp vanilla extract
Breakfast: Blueberry and Nectarine French Toast (Oven Method)
By SharonE
Preheat oven to 375 degrees Fahrenheit
- 1 Loaf of Brioche or French bread, thickly sliced
- 6 eggs
- ½ Cup milk (your choice)
- 1 Teaspoon of vanilla extract
- 2 Tablespoons granulated sugar (plus extra for finish)
- 1 Teaspoon ground cinnamon
- ½ Teaspoon nutmeg
- 1/2 teaspoon cardamom
- ¼ Teaspoon of salt
- 1 Peach, sliced
- 1 Cup of blueberries
- ½ Cup of powdered sugar sifted
- Warmed maple syrup
Poultry: Charred Chili-Marinated Grilled Chicken Tacos
By SharonE
Make the marinade: Heat a large cast iron skillet over medium-high
- 6-8 chicken thighs (bone-in or boneless)
- 2 tsp kosher salt
- Marinade:
- 6 medium garlic cloves, unpeeled
- 5 medium-sized dried guajillo chiles (abour 1.25 oz.)
- 3 medium-size dried chiles de arbol
- 4 whole allspice
- 2 small white or yellow onions (about 1 pound), cut into 1" wedges with root ends left intact
- 1 1" cinnamon stick
- 1 1/2 Tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Vegetables: Shaved Carrot Salad
By SharonE
Use a Y-style peeler or a mandoline to shave the carrots from top to bottom into long, wide ribbons, rotating as yo...
- 4 or 5 large carrots, about 1 1/2 pounds, peeled
- kosher salt
- 1 TBS poppy seeds
- 1/4 cup EVO
- 2 medium garlic cloved, peeled, smashed
- 2 star anise pods
- 1/4 cup lemon juice
- 1 tsp white sugar
- 1/2 cup lightly packed fresh flat-leaf parsley, torn
PIZZA: Vito Poolish Dough
By SharonE
Next Level double ferment
- POOLISH
- 150 g warm water
- 3 g active yeast
- 2.5 g honey
- 150 g 0 flour/super nuvola
- DOUGH
- 200 g warm water
- 12.3 g sea salt
- 350 g 00 flour
- 5 g olive oil
Breakfast Breads: Clinton St. Baking Co. Scones
By SharonE
Yum
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1 cup heavy cream
- 3 tsp. turbinado sugar
Meat: Grilled Sausage with Onions
By SharonE
Combine onions, thyme, salt and pepper in medium microwave-safe bowl (if you want to add red peppers, omit thyme)
- 2 onions, halved and cut pole to pole into 1/4" thick slices
- 1 tsp. fresh thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 13 "x9" disposable aluminum roasting pan
- 2 pounds sweet or hot Italian sausages (8-12 links)
Korean: Spicy Rice Cakes
By SharonE
From My Rice Bowl
- FOR SERVING:
- 1 package rice cakes (about 4 cups)
- 4 tablespoons canola oil, divided, plus more as needed
- 1 cup Fermented Chinese Mustard Greens, finely chopped
- 1 recipe Sweet and Spicy All-Purpose Sauce
- 1 cup water, divided
- 4 green onions (green parts only), thinly sliced
- FOR THE CHORIZO:
- 1 tablespoon rice vinegar
- 1 tablespoon soju
- 2 cloves garlic, finely chopped
- 2 tablespoons plus 1 teaspoon coarse Korean chili flakes
- 1 tablespoon hot smoked Spanish paprika (pimentón de la vera)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground toasted cumin
- 1/2 teaspoon ground toasted coriander
- 1 pound ground pork
Breakfast Breads: Coffee Cake Muffins with Almond Streusel
By SharonE
Adapted from Bouchon Bakery Cookbook
- Almond Streusel:
- 60 g (1/4 cup + 3 tbs) all-purpose flour
- 60 g (1/2 cup + 1 1/2 tsp) almond meal/flour
- 50 g (1/4 cup) granulated sugar
- 0.3 g (1/8 teaspoon) salt
- 60 g (4 tbs) unsalted butter, cold, cut into 1/4-inch dice
- Coffee Cake:
- 200 g (1 1/4 cup plus 2 tbs) all-purpose flour
- 5.5 g (1 1/8 teaspoon) baking powder
- 1.7 g (3/8 teaspoon) baking soda
- 1.7 g (1/2 teaspoon Diamond brand) kosher salt
- 75 g (2.6 oz.) unsalted butter, at room temperature
- 180 g (3/4 cup + 1/8 cup + 2 tsp.) granulated sugar
- 75 g (approx. 1 extra large or 2 medium) eggs
- 20 g (1 tbs. + 1/4 tsp.) vanilla paste
- 225 g (1 cup + 1 tsp) creme fraiche or sour cream
- Middle Layer:
- 15 g (3 tbs.) unsweetened alkalized cocoa powder (dutch process)
- 13 g (1 tbs. + 1/4 tsp) coconut sugar or light brown sugar
Dessert Cookies: Speculoos
By SharonE
From Bouchon Bakery
- All-purpose flour 104 grams | 3/4 cup
- Cake flour 74 grams | 1/2 cup + 1 1/2 tablespoons
- Whole wheat flour 74 grams | 1/2 cup + 2 tablespoons
- Baking soda 1.3 grams | 1/4 teaspoon
- Ground cinnamon 1.3 grams | 1/2 teaspoon
- Kosher salt 1.3 grams | 3/8 teaspoon
- Dark brown sugar 74 grams | 1/3 cup (lightly packed)
- Granulated sugar 59 grams | 1/4 cup + 2 1/4 teaspoons
- Clover honey 8 grams | 1 1/8 teaspoons
- Unsalted butter, at room temperature 177 grams | 6.2 ounces
- Powdered sugar for dusting