Carla's profile page
Recipes
Salt-Roasted Pears with Caramel Sauce
By Carla
Preheat oven to 350 degrees
- 6 Bosc pears, (about 6 ounces each)
- 1 1/2 pounds coarse salt
- 1 cup sugar
- 2 tablespoons unsalted butter, cut into small pieces
- 1/3 cup heavy cream
Cauliflower Gratin
By Carla
Preheat oven to 375 degrees F
- 1 (3 pound) head cauliflower, cut into large florets
- 1/2 tsp Kosher salt
- 2 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 2 cups hot milk
- 1/2 tsp freshly ground black pepper
- 1/4 tsp grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
Mustard Roasted Fish
By Carla
Preheat the oven to 425 degrees F
- 4 (8 oz) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 oz creme fraiche
- 3 Tbsp Dijon mustard
- 1 Tbsp whole-grain mustard
- 2 Tbsp minced shallots
- 2 tsp drained capers
Mini Cheesecake Pops
By Carla
Bite sized cheesecake pops are coated in chocolate and covered with your favorite toppings
- 5 (8-ounce) packages cream cheese at room temperature
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 5 large eggs
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 cup heavy cream
- Boiling water as needed
- Thirty to forty 8-inch lollipop sticks
- 1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white
- 2 tablespoons vegetable shortening
- Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees
Bistro Filets with Tarragon Aioli
By Carla
Quick and easy dinner for 4
- 1/3 cup mayo
- 1/4 cup plain Greek-style yogurt
- 1 medium shallot, minced
- 1 Tbsp tarragon vinegar
- 1 Tbsp chopped fresh tarragon
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp salt
- 4 (1/4 lb) filets mignons, about 3/4-inch thick, trimmed
- 1/2 tsp cracked black pepper
Oven Baked Fries
By Carla
Perfect with steak!
- 1 1/2 lbs baking potatoes, cut lenghthwise into quarters
- 2 tsp olive oil
- Salt and pepper to taste
Strawberry Rhubarb Confiture
By Carla
Preparation 1. In a large nonreactive bowl, combine the strawberries, rhubarb, sugar and lemon juice
- 2 pints (about 2 pounds) fresh strawberries, stemmed and cut into bite-size pieces
- 2 1/2 pounds rhubarb, trimmed and cut into 1/2-inch dice
- 3 cups sugar
- Juice of one lemon
- 1 vanilla bean
- 1/4 teaspoon butter.
Pistachio Ice Cream
By Carla
Adapted from Bon Appetit January 1999
- 1 cup unsalted shelled pistachios
- 3/4 cup sugar
- 2 cups milk (full fat)
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 4 large egg yolks
- 1 cup whipping cream
- 1/2 cup unsalted shelled pistachios, toasted, coarsely chopped
Garlicky Escarole and White Beans
By Carla
Heat the oil in a large nonstick skillet over medium-high heat
- 2 tsp olive oil
- 3 garlic cloves, thinly sliced
- 1 lb escrole, trimmed and coarsely chopped
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup canned cannellini beans, rinsed and drained
Kale and White Bean Soup
By Carla
from Real Simple Jan 2010 hands on time: 25 min total time: 30 min serves 8
- 2 Tbsp olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- Kosher salt
- black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 cup small soup pasta (4 oz; such as tubettini, ditalini or orzo)
- 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
- 2 Tbsp chopped fresh rosemary
- 1/2 cup shaved Parmesan (2 oz), plus 1 piece Parmesan rind (optional)
- 1 Tbsp fresh lemon juice
- 1 loaf country bread, warmed