Maxwells4's profile page
Recipes
Herbed New Potatoes
By maxwells4
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill
Old-Fashioned English Toffee
By maxwells4
Chop half of the almonds (2 cups) into large chunks
- 1 lb whole, skin on raw almonds
- 1 lb unsalted Plugra (European butter)
- 1 tsp kosher salt
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 12 ounces good quality bittersweet chocolate, such as
- Lindt
Macaroni Grill's Scaloppine di Pollo Recipe
By maxwells4
To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat
- Ingredients:
- ***Lemon Butter Sauce:***
- 4 ounces lemon juice
- 2 ounces white wine
- 4 ounces heavy cream
- 1 pound butter
- ***Chicken & Pasta:***
- 8 (3-ounce)chicken breasts, pounded thin
- Oil and butter for sauteing chicken
- 3/4 cup flour, seasoned with salt and pepper, for dredging
- 6 ounces pancetta, cooked
- 12 ounces mushrooms, sliced
- 12 ounces artichoke hearts, sliced
- 1 tablespoon capers
- 1 pound cappellini pasta, cooked
- Chopped parsley, for garnish
Roasted Potato Leek Soup
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula, lightly packed
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade
- 3/4 cup heavy cream
- 8 ounces creme fraiche
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
Ice Cream Bombe
By maxwells4
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 2 pints Mango Sorbet, recipe follows
- 1 1/2 pints good raspberry sorbet, softened
- 1 pint good strawberry ice cream, softened
Cheesy Potato Gratin
By maxwells4
Preheat an oven to 375ºF
- 1 Tbs. unsalted butter
- 1 shallot, finely chopped
- 2 Tbs. all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 cup grated Gruyère cheese
- 1 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup grated Parmigiano-Reggiano cheese
Herb Stuffed Tomatoes
By maxwells4
Recipe courtesy Giada De Laurentiis
- 5 beefsteak tomatoes
- 1 cup chopped flat-leaf parsley leaves
- 3/4 cup Italian-style bread crumbs
- 1 cup grated provolone
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter, softened
- 2 tablespoons extra-virgin olive oil
Antipasto Appetizer Squares
By maxwells4
Preheat oven to 425 degrees
- Parchment Paper
- 13.75 ounce refrigerated pizza dough
- 6 ounce marinated artichoke hearts, drained, coarsely chopped
- 1 cup chopped tomatoes
- 1 cup thinly sliced deli salami
- 1 cup Italian blend cheese
- 2 T fresh basil julienned
- 1/2 tsp Dried Italian seasoning
- 1/4 tsp garlic powder
Roasted Tomato Caprese Salad
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Tomato and Goat Cheese Tarts
By maxwells4
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves