CBarile's profile page
Recipes
Roasted Beet and Avocado Salad
By CBarile
Salad A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dre...
- 4 medium beets (about 1/2 pound each), scrubbed
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- 1/2 cup water
- Salt and freshly ground white pepper
- 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup grapeseed oil or other mild vegetable oil
- 2 Hass avocados, cut into 3/4-inch pieces
Watermelon Salad with Mint and Lime
By CBarile
In a large bowl, toss the watermelon with the lime juice and cayenne
- 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
- 1/4 cup fresh lime juice
- Pinch of cayenne pepper
- 1/2 cup mint leaves, torn
- Salt
Caramelized Cauliflower
By CBarile
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors ...
- 1 head cauliflower, about 1 1/2 lb., cored and
- cut into florets about 1 inch in diameter
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. kosher salt
Prosciutto-Fontina Pinwheels
By CBarile
Appetizer Melissa Rubel rolls buttery puff pastry around salty prosciutto and melty Fontina to create deeply savor...
- One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
- 3 ounces thinly sliced prosciutto
- 3/4 cup shredded Fontina cheese
- Freshly ground pepper
- 1 egg beaten with 1 1/2 teaspoons of water
Artichokes with Smoked Herb Mayonnaise
By CBarile
Appetizer You can 'turn' the artichokes, but that's a bit fancy and laborious," says Richard Blais about the chef ...
- 4 large artichokes, stems trimmed
- 1 cup mayonnaise
- 3 tablespoons chopped dill
- 2 tablespoons chopped capers
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon smoked sea salt
- 1/4 teaspoon smoked sweet paprika
- Hot sauce
- Freshly ground pepper
Chicken Peperonata
By CBarile
Peperonata is Italian for stewed peppers, which are used in abundance for this comforting dish of chicken roasted w...
- 2 tablespoons extra-virgin olive oil
- 5 red bell peppers, cut into 1/2-inch strips
- 2 large white onions, halved lengthwise and thickly sliced crosswise
- 8 garlic cloves, thinly sliced
- 1 tablespoon fennel seeds, coarsely chopped
- One 28-ounce can peeled Italian tomatoes, drained and chopped
- 1/2 cup Peppadew peppers (4 ounces), sliced (see Note)
- Salt and freshly ground pepper
- 2 whole chickens (4 pounds each), cut into wings, thighs, drumsticks and breasts
Classic Chicken Noodle Soup
By CBarile
1. In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and ...
- One 3-pound chicken, neck reserved
- 3 1/2 quarts water
- 4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
- 4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
- 1 unpeeled onion, quartered
- 1 large unpeeled garlic clove, smashed
- 1 teaspoon whole black peppercorns
- 1 large fresh bay leaf
- 6 parsley sprigs
- 2 thyme sprigs
- Kosher salt
- 1/2 pound thin egg noodles
- 1/4 cup finely chopped flat-leaf parsley
Roast Chicken with Tangerines
By CBarile
This six-pound bird yields a lot of meat
- One 6-pound roasting chicken
- 2 garlic cloves, thinly sliced
- 6 rosemary sprigs
- 3 tangerines, washed and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup honey
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock or low-sodium broth
Quiche
By CBarile
Preheat the oven to 375 degrees F
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Slow-Roasted and Grilled Spiced Short Ribs
By CBarile
These succulent dry-roasted ribs are Michael Schwartz's alternative to the braised short ribs that are omnipresent ...
- MAKE-AHEAD
- 2 tablespoons ground ginger
- 2 tablespoons chile powder
- 1 tablespoon pimentón de la Vera (smoked sweet paprika)
- 1 tablespoon minced garlic
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil
- 6 1/2 pounds meaty flanken-style short ribs (see Note)
- 24 cipollini onions, peeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Hazelnut Romesco Sauce
- Lemon wedges, for serving