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Recipes
Carrot-and-Ricotta Ravioli
By CBarile
Our Pairing Suggestion Creamy, nutmeg-scented Sicilian white
- 3 large carrots, peeled and cut into 1-inch chunks (3/4 pound)
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 teaspoons unsalted butter
- 1 tablespoon minced shallot
- 1 tablespoon heavy cream
- 5 ounces sheep's-milk ricotta or well-drained fresh cow's-milk ricotta (1/2 cup firmly packed)
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- Pinch of freshly grated nutmeg
- 1 large egg yolk
Pasta All'Amatriciana
By CBarile
Grace Parisi's spicy, pancetta-studded sauce is classically served with buccatini, a hollow, spaghetti-like pasta
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, halved
- 3 ounces thickly sliced pancetta, finely diced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- One 35-ounce can whole peeled Italian tomatoes
- Salt and freshly ground pepper
- Pinch of sugar
- 2 basil sprigs
- 1 pound spaghetti
Pork-Scallion Pot Stickers
By CBarile
Appetizer Ayako Yoshikawa-Gordon, who arranges flowers for Katherine Anderson at Marigold and Mint, makes these gi...
- 1/2 pound ground pork
- 2 cups finely chopped green cabbage
- 1 cup thinly sliced scallions (about 5 large)
- 1 1/2 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- 2 shiitake mushrooms, stems discarded and caps finely chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce, plus more for dipping
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 package round gyoza wrappers (48)
- 1/4 cup vegetable oil
- 1 cup water
Mushroom and Goat Cheese Bechamel Pizzas
By CBarile
To give these individual pizzas an extra-luxe topping, Andres Barrera makes a velvety béchamel sauce with goat che...
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 cups milk
- 2 ounces fresh goat cheese, thickly sliced
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 pound pizza dough
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 garlic clove, smashed
- 1 pound assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced
- 1 teaspoon thyme leaves
Apple-Bourbon Barbecue Sauce
By CBarile
In a medium saucepan, melt the butter
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1 Granny Smith apple, peeled and coarsely shredded
- 3 tablespoons bourbon
- 2 cups store-bought smoky Kansas City–style barbecue sauce
Honey and Lemon Glazed Roast Chicken
By CBarile
"I'm crazy for chicken," Piero Incisa della Rocchetta says
- 1/4 cup plus 1 teaspoon honey
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- Three 3-pound chickens
- Salt
- 9 large rosemary sprigs
- 9 garlic cloves, quartered
- 1 lemon, cut into 12 wedges
Egg Casserole
By CBarile
1 Preheat oven to 400 degrees
- 1 (8 ounce) can crescent rolls
- 1 (8 ounce) package brown and serve sausages
- 2 cups monterey jack cheese, shredded
- 4 eggs, slightly beaten
- 3/4 cup milk
- 2 tablespoons chopped green peppers
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
Goose Crossing Wild Rice
By CBarile
Combine rice, chicken broth and 1 Tbsp
- 6 oz Wild Rice mixture
- 5 TBLS Butter
- 2 1/4 cup Chicken Broth
- 1/2 cup Packed brown sugar
- 1 cup raisins soaked in Amaretto for 6 hours
The Best Vegetable Lasagna Recipe
By CBarile
Start by whipping up the white sauce
- Sauce:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups low-fat milk (or skim)
- 1/4 cup parmesan cheese, grated
- 2 cups low-fat ricotta
- Veggie Filling:
- 1 medium onion, chopped
- 1/2 cup green pepper, chopped 1
- 1/2 cup raw carrots, thinly sliced
- 1 packaged frozen broccoli, thawed
- 1 no-bake package lasagna noodles
- 8 ounces grated Mozzarella cheese