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Recipes
Arugula and Goat Cheese Tartine
By Leigh
Copyright, 2004, Ina Garten, All Rights Reserved
- 6 slices good country white bread, crusts removed and toasted
- 4 ounces goat cheese
- 4 ounces baby arugula
- 2 medium tomatoes, sliced
Oven Roasted Chicken Tenders Saltimbocca
By Leigh
Recipe courtesy Rachael Ray, 2008
- 8 chicken tenders
- Salt and freshly ground black pepper
- 8 leaves sage
- 8 slices Prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 4 wedges lemon
- Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts, recipe follows
- 1 package dried mixed wild mushrooms or porcini mushrooms
- 1 quart chicken stock
- 2 cups water
- 3 tablespoons extra-virgin olive oil, plus a drizzle
- 1 medium onion, finely chopped
- 2 large cloves garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 1 pound spaghetti, broken into small pieces
- 1/2 cup dry white wine
- 3/4 cup hazelnuts
- 2 tablespoons butter
- 3/4 cup Parmigiano-Reggiano, a few handfuls
- 4 cups arugula
- 1/2 lemon, juiced
Parmesan-Roasted Broccoli
By Leigh
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
French String Beans
By Leigh
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 1 pound French string beans, both ends removed
- Kosher salt
- 1 red onion, large- diced
- 1/2 red bell pepper, large diced
- 1/2 yellow bell pepper, large diced
- Good olive oil
- Freshly ground black pepper
turning greens
By Leigh
In a large saute pan over medium-high heat, add the ham and saute until starting to render
- 1/2 * 1/2 cup julienne country ham
- 1/2 * 1/2 cup julienne spicy capicola
- 1/2 * 1/2 cup julienne salami
- 1 * 1 tablespoon olive oil
- 1 * 1 cup julienne yellow onion
- 1 * 1 cup julienne green bell pepper
- 1/4 * 1/4 cup julienne fennel
- 3 * 3 tablespoons minced garlic
- 3 * 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
- 1/2 * 1/2 cup chicken stock
- 4 * 4 tablespoons red wine vinegar
- 1 * 1 tablespoon lemon juice
- 2 * 2 tablespoons butter
- 1 * 1 teaspoon freshly cracked black pepper
- 1/2 * 1/2 teaspoon granulated garlic
- 1/2 * 1/2 teaspoon red chili flakes
- 1/2 * 1/2 teaspoon sugar
- 1 * 1 teaspoon salt
- 1/2 * 1/2 cup good quality finely grated Parmesan
Bay Ridge Empanadas
By Leigh
Recipe courtesy Sunny Anderson, 2009
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon allspice
- 1/4 teaspoon dried thyme
- Pinch ground cinnamon
- Kosher salt and freshly ground black pepper
- 1/2 cup frozen corn, defrosted
- 1/2 cup shredded white Cheddar
- 4 tablespoons unsalted butter
- 1 tablespoon sazon seasoning
- 12 store-bought (6-inch) empanada wrappers
- 1 egg, lightly beaten
Red Chilie Fire and Ice Sauce
By Leigh
Directions Add 4 cups of water to a medium pot over high heat and bring to a boil
- 4 * 4 cups water
- 4 * 4 ancho chiles (dried poblanos), stems and seeds removed
- 3 * 3 cloves garlic
- 2 * 2 tablespoons chile soaking water, or more as needed
- 1 1/2 * 1 1/2 cups sour cream
- * Kosher salt and freshly ground black pepper
- * Special Equipment: blender
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
By Leigh
Recipe courtesy Bobby Flay
- 1/2 can unsweetened coconut milk
- 2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
- 1/4 cup fresh or bottled key lime juice
- 1 serrano chile, coarsely chopped
- 1 -inch piece ginger, peeled and chopped
- 2 teaspoons finely chopped fresh lime zest
- 1 cup canola oil
- 1/4 cup unsweetened dried coconut
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 4 swordfish steaks, 8 ounces each, cut into 1-inch dice
- 16 to 20 wooden skewers, soaked for 20 minutes
- Canola oil
- Salt and freshly ground black pepper
- Shredded unsweetened dried coconut, lightly toasted
- Cilantro leaves
Szechuan Noodles with Chicken and Broccoli
By Leigh
Copyright 2010, Ina Garten, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli, cut into florets and stems discarded
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon Asian hot chili oil
- 2 tablespoons dark toasted sesame oil
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 4 scallions, sliced diagonally (white and green parts)
- 1 yellow bell pepper, julienned
- 1 red bell pepper, julienned
Smoked Salmon and Cucumber Tartine
By Leigh
Copyright, 2004, Ina Garten, All Rights Reserved
- 6 slices good country white bread, crusts removed and toasted
- 4 slices smoked salmon
- 1/4 cucumber, thinly sliced
- 1/2 lemon, juiced