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Recipes
Orecchiette with Leeks, Peas and Pecorino
By Carla
Quick and easy dinner. I added crumbled bacon to this once and it was heavenly
- 1 lb. dry orecchiette
- 2 Tbsp olive oil
- 4 leeks (white and light green parts only), thinly sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, finely chopped
- 10 oz frozen peas, thawed
- 3/4 cup heavy cream
- 4 oz grated Pecorino
- 2 tsp lemon zest
- 1/4 cup fresh mint leaves, torn
Ultimate Lemon Bars
By Carla
Shortbread and lemon curd
- SHORTBREAD:
- 10 Tbsp unsalted butter, cold
- 2 Tbsp powdered sugar
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour
- LEMON CURD:
- 4 large egg yolks
- 3/4 cup sugar
- 3 oz lemon juice, freshly squeezed (about 2 1/2 lemons)
- 4 Tbsp unsalted butter, room temperature
- Pinch of salt
- 2 tsp lemon zest
- 2 Tbsp powdered sugar (for dusting)
Silken Chocolate Walnut Tart
By Carla
CRUST: Using a mixer fitted with a paddle attachment, mix the flour, salt and sugar in a large bowl on low speed f...
- CRUST:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/3 cup sugar
- 2/3 cup chilled unsalted butter
- 1 large egg, lightly beaten
- 1/4 cup chilled heavy whipping cream (more as needed)
- FILLING:
- 1 1/2 cups coarsely chopped walnuts
- 3/4 cup unsalted butter
- 14 ounces chopped chocolate, semisweet or bitter sweet, or any combination
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2/3 cup heavy whipping cream
- 2 tablespoons dark rum or whiskey (optional)
Fresh Strawberry Cake
By Carla
STRAWBERRY PUREE: If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you ha...
- STRAWBERRY PUREE:
- 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
- 1-2 tsp sugar (optional)
- CAKE:
- 1/4-1/2 cup milk, at room temperature
- 6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
- 2 tsp vanilla extract
- 2 1/4 cup cake flour, sifted
- 1 3/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter (1 1/2 sticks), at room temp
- FROSTING:
- 2 stick of butter, at room temp
- 6 cups powdered sugar
- 5 Tbsp milk
- 2 tsp vanilla extract
- pinch of salt
- 1 vanilla bean pod, optional
- a few drops of food coloring, optional
Coconut Layer Cake
By Carla
Worth the effort. When I used to make this at a bakery in Austin we had people come in just for a slice
- CAKE:
- 1 1/2 sticks unsalted butter, room temperature, plus more for pans
- 2 cups cake flour (not self-rising), sifted, plus more for pans
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup superfine sugar
- 4 large egg yolks, lightly beaten
- 2/3 cup sour cream
- 1 tsp vanilla extract
- 11 oz. sweetened flaked coconut
- FILLING:
- 6 large egg yolks
- 3/4 cup sugar
- 6 Tbsp cornstarch
- 1/8 tsp salt
- 3 cups milk
- 4 oz sweetened flaked coconut
- 1 1/2 tsp vanilla
- Unsalted butter for wrap
- FROSTING:
- 3/4 cup plus 2 Tbsp sugar
- 1 Tbsp light corn syrup
- 2 Tbsp water
- 3 large egg whites
Butterscotch-Chip Cookie Mix
By Carla
Great gift during the holidays
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp unsweetened cocoa powder
- 1/2 cup packed dark-brown sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 cup butterscotch-chips
Vegetable Fried Rice
By Carla
30 minute dinner
- 1 1/2 cups brown rice
- 3/4 cup low-sodium soy sauce
- 2 Tbsp light brown sugar
- 1 Tbsp white wine or rice vinegar
- 1 Tbsp grated frest ginger
- 1 Tbsp peanut or olive oil
- 2 carrots, cut into matchstick-sized strips
- 2 cups snow peas, cut into thirds
- 2 cups bean sprouts
- 4 scallions (white and light green parts only), thinly sliced
- 4 eggs, lightly beaten
Texas Sheet Cake
By Carla
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees
- Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs plus 2 yolks
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 8 ounces semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 3/4 cup vegetable oil
- 3/4 cup water
- 1/2 cup Dutch-processed cocoa powder
- 8 oz semi-sweet chocolate chips (optional)
- Chocolate Icing:
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup heavy cream
- 1/2 cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 cup toasted pecans, chopped
- Note:
- the Cook’s Country version also includes a half pound of semisweet chocolate in the batter!
Pasta Primavera with Prosciutto and Sage Cream
By Carla
When my husband looked through my recipes one day and discovered I had written next to this one, "Very Good, He Sca...
- 2 Tbsp olive oil
- 1/4 lb prosciutto, cut 1/4 inch thick and diced
- 4 garlic cloves, peeled
- 12 fresh asparagus, stems peeled and cut into 2-inch lengths
- 1 medium zucchini, cut into 1/4 inch dice
- 2 cups heavy cream
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh oregano, finely chopped
- 1 tsp fresh ground black pepper
- 1 tsp salt
- 1 cup fresh peas
- 4 plum tomatoes, diced
- 1 jar artichokes, drained and quartered
- 1 lb dried pasta
- 1/2 cup Parmesan cheese, freshly grated.
Thai Coconut Vegetable Soup
By Carla
From the Golden Door Spa
- 1 stalk lemongrass
- 1 (13.5 oz) cans light coconut milk
- 3 tsp red curry paste, preferably Mae Ploy brand
- 3 cps Vegetable Stock or store-bought low sodium broth
- 1 cup shredded green cabbage
- 1 medium sweet potato, peeled and diced (1 cup)
- 1 cup fresh pineapple, diced
- 1 medium carrot, diced
- 5 fresh or frozen kaffir lime leaves (each about 2 inches long and 1 inch wide)
- 1 Tbsp Thai fish sauce (nam pla)
- 16 whole cherry tomatoes
- 1 cup fresh basil leaves, preferably Thai basil, plus more for serving
- 2 limes, each cut into 4 wedges, for serving