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Recipes
Creamy Carrot Soup with Scallions and Poppy Seeds
By CBarile
Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made ...
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 1 quart low-sodium vegetable broth
- 1 quart water
- 2 pounds carrots, sliced 1/3 inch thick
- 6 large scallions, thinly sliced crosswise
- 2 teaspoons poppy seeds
- 1/2 cup heavy cream
- 1/2 cup milk
- Salt and freshly ground pepper
Melon-and-Peach Salad with Prosciutto and Mozzarella
By CBarile
Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty
- One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons vin cotto or balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped marjoram
- 1/2 pound fresh mozzarella, chopped
- 8 thin slices of prosciutto (2 ounces)
Cheese-Topped Guacamole
By CBarile
In this play on nachos, chef Gonzalo Martinez of Casa de Sierra Nevada tops a chunky guacamole with gooey melted ch...
- 2 Hass avocados, diced
- 1 medium tomato, diced
- 1/4 small red onion, minced
- 1/4 cup finely chopped cilantro
- 2 tablespoons finely chopped mint
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 1 cup shredded queso oaxaca or Monterey Jack
- Tortilla chips for serving
Bacon-Crusted Pork Loin Roasts
By CBarile
Marcia Kiesel rubs a bacon paste inflected with mustard and caraway seeds over bone-in pork loin roasts before cook...
- 12 ounces sliced bacon, chopped
- 3 tablespoons yellow mustard seeds
- 2 tablespoons caraway seeds
- 2 tablespoons vegetable oil
- 2 teaspoons ground ginger
- Two 4-rib, bone-in pork loin roasts (3 1/2 pounds each)—chine bones removed
- Salt and freshly ground pepper
Braised Chicken all'Arrabbiata
By CBarile
Chef Way All'Arrabbiata means "in an angry style" in Italian
- MAKE-AHEAD
- 6 whole chicken legs, split into drumsticks and thighs
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 large red onion, diced
- 6 large garlic cloves, minced
- 1 1/2 teaspoons crushed red pepper
- 1 bay leaf
- 1 large yellow bell pepper, diced
- 1 small poblano, diced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- One 28-ounce can whole peeled tomatoes, chopped and juices reserved
- 2 tablespoons red wine vinegar
- 2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves
Asian Cole Slaw
By CBarile
This should be served with the roasted chicken with tomatillo sauce recipe along with flatbread
- Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- Salad:
- 3 green onions, thinly sliced
- 1/2 head red cabbage, shredded
- 1/2 jalapeno chile, seeded, deveined, finely chopped
- 1/2 green bell pepper, julienned
- Salt and freshly ground black pepper
- 1 tablespoon fresh cilantro leaves, finely chopped
- 2 tablespoons roasted peanuts, roughly chopped
Caesar Salad Spears
By CBarile
Appetizer Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food
- 2 cups 1/4-inch-diced white bread
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 anchovy fillets, mashed
- 1 small garlic clove, smashed
- 1/4 cup mayonnaise
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 7 Belgian endives
Mini Panamanian Beef Empanadas
By CBarile
At Panamonte Inn & Spa, chef Charlie Collins teaches students how to make perfectly flaky empanada dough
- DOUGH
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick unsalted butter, cut into small pieces and chilled
- 2 large eggs, lightly beaten
- 1/4 cup dry white wine
- 1 teaspoon white vinegar
- FILLING
- 1 tablespoon vegetable oil
- 1/2 teaspoon achiote seeds (also called annatto seeds)
- 1/4 pound ground beef
- 1 garlic clove, minced
- 1 small onion, finely diced
- 1/4 cup finely diced red bell pepper
- 1/4 cup chopped, seeded tomato
- 1/2 tablespoon tomato paste
- 1/4 cup chicken stock or low-sodium broth
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper
- Vegetable oil for frying
Sausage Lasagna
By CBarile
1. Crumble sausage into a small skillet
- 2 Italian sausage links, casings removed
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup tomato paste
- 3/4 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- 1 egg, beaten
- 3/4 cup ricotta cheese
- 1 tablespoon minced fresh parsley
- 4 lasagna noodles, cooked and drained
- 3/4 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Citrus-Marinated Pork Rib Roast
By CBarile
When making this dish in Marche, Italy, Fabio Trabocchi's father used pork from neighboring farmers, which he marin...
- Two 5-bone pork rib roasts, about 4 pounds each
- 6 garlic cloves
- 6 whole cloves
- 3 lemons, zest removed in strips with a vegetable peeler and lemons juiced
- 3 oranges, zest removed in strips with a vegetable peeler and oranges juiced
- 20 fresh bay leaves
- 8 rosemary sprigs
- 2 tablespoons fennel seeds, coarsely chopped
- 1 tablespoon juniper berries, coarsely chopped
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- Roasted small apples and pears (see Note), for garnish