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Recipes
sausage rigatoni with vodka sauce
By Leigh
Directions Bring a large pot of water to boil for the pasta
- Ingredients
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- 1 * 1 pound chicken sausage, casings removed
- 1/2 * 1/2 cup roughly chopped onion
- 1 * 1 jalapeno, chopped
- 3 * 3 cloves garlic, finely chopped
- 1/2 * 1/2 cup roughly chopped green pepper
- 1 * 1 teaspoon Hungarian hot paprika
- 1 * 1 teaspoon Italian seasoning
- * Salt and freshly ground black pepper
- 1 * 1 (28-ounce) can whole tomatoes with basil
- 1/3 * 1/3 cup vodka
- 1 * 1 cup heavy cream
- 1 * 1 pound rigatoni
- 1 * 1 cup grated Asiago cheese
- 3 * 3 tablespoons freshly chopped parsley leaves
Conghilie with Clams and Mussels
By Leigh
Recipe courtesy Giada De Laurentiis
- 1 pound conghilie (small shells) pasta
- 1 pound broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound small littleneck clams, scrubbed
- 1 pound mussels, debearded
- 1 cup white wine
- 1/3 cup chopped fresh flat-leaf parsley
Lemon Pudding Cake with Fresh Mixed Berries
By Leigh
Recipe courtesy Tyler Florence, 2008
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar
- 2 eggs, separated
- 2/3 cup reduced fat buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners' sugar
Orange Brownies
By Leigh
Recipe courtesy Paula Deen, 2007
- 1 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 4 eggs
- 2 teaspoons pure orange extract
- 1 teaspoon grated orange zest
- 1 recipe Orange Cream Cheese Frosting, recipe follows
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons softened butter
- 1 (1-pound) box confectioners' sugar
- 2 tablespoons orange zest
- 2 tablespoons orange juice
Panzanella
By Leigh
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
rosemary chicken with vegetables
By Leigh
Loading... Directions 1
- 1 * 1 teaspoon extra-virgin olive oil
- 2 * 2 potatoes, peeled and cut into cubes
- 1 * 1 can (14 ounces) no-salt chicken broth
- 4 * 4 boneless, skinless chicken breasts, rinsed, dried, and trimmed of fat
- 12 * 12 grape or cherry tomatoes
- 1 * 1 handful fresh green beans, trimmed of stems
- 1 * 1 yellow onion, finely chopped
- 1 * 1 rib celery, finely chopped
- 1/4 * 1/4 cup dry white wine
- * juice of 1/2 lemon
- 1/2 * 1/2 teaspoon dried sage
- 1/2 * 1/2 teaspoon dried rosemary
- 1/2 * 1/2 teaspoon dried or fresh parsley
- 1/4 * 1/4 teaspoon ground black pepper
Linguine with Shrimp Scampi
By Leigh
, 2002, Barefoot Contessa Family Style, All Rights Reserved
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
roast pork with balsamic figs & roasted onions
By Leigh
1. Preheat oven to 425°. 2
- 1 * 1 (1-pound) pork tenderloin, trimmed
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- * Cooking spray
- 8 * 8 dried Mission figs
- 2 * 2 tablespoons balsamic vinegar
- 2 * 2 tablespoons water
- 1 * 1 tablespoon low-sodium soy sauce
- 1 * 1 (8-ounce) container refrigerated prechopped onion
Salmon Cakes with Creamy Ginger-Sesame Sauce
By Leigh
2006, Ellie Krieger, All rights reserved
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 scallions
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- Creamy Ginger-Sesame Sauce, recipe follows
- 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon low-sodium soy sauce
Cantaloupe Soup
By Leigh
Recipe courtesy Alex Guarnaschelli
- 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)
- 3 lemons, juiced
- 1 cup sparkling cider (nonalcoholic)
- 2 to 3 teaspoons granulated sugar, optional
- 1/4 cup cold water, optional
- 1 small cucumber, peeled, seeded and diced
- Kosher salt
- Freshly ground black pepper