CBarile's profile page
Recipes
Tomatillo Sauce
By CBarile
Serve over roasted Chicken
- 1 pound tomatillos, husked and rinsed
- 3 cloves garlic, unpeeled
- 1 Anaheim chile, seeded, deveined
- 1 white onion, quartered
- 1/2 jalapeno chile, seeded, deveined
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- Juice from 1/2 lime
Roasted Brussels Sprouts
By CBarile
Preheat oven to 475 degrees with foil lined baking sheet inside
- For the Brussels sprouts--
- 2 Lb Brussels sprouts, trimmed and halved
- 3 TBS Olive Oil
- Salt and black pepper
- For the sauce--
- 4 TBS unsalted butter
- 2/3 cup hazelnuts, chopped (about 3 oz.)
- 1/4 cup minced shallots
- 1 cup heavy cream
- 2 oz Gorgonzola cheese, crumbled
- 2 TBS fresh lemon juice
- Minced zest of 1 lemon
Grilled Skirt Steak with Salsa Verde
By CBarile
Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic
- STEAK
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- SALSA VERDE
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
BLT Salad with Blue Cheese
By CBarile
In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese
- 8 thick slices of bacon (4 ounces)
- 2 tablespoons minced shallot
- 1 1/2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 large head of frisée, torn into bite-size pieces (8 cups)
- 2 pounds assorted tomatoes, large ones sliced or cut into wedges
- 6 ounces blue cheese, such as Stilton, cut into 4 equal wedges
Pumpkin Sage Soup
By CBarile
Reserve this tasty soup for autumn when fresh pumpkins are abundant
- 4 tablespoons butter
- 4 onions, chopped
- 4 cloves garlic, chopped
- 6 pounds pumpkin, peeled and cut into 2-inch pieces
- 5 cups chicken stock or canned low-sodium chicken broth
- 2 teaspoons salt
- 2 tablespoons chopped fresh sage, or 1 1/2 teaspoons dried
- 3 cups light cream
- 1/4 teaspoon fresh-ground black pepper
- Black-Pepper Croutons, optional
Oven-Roasted Cauliflower Florets
By CBarile
When roasted with a little olive oil, cauliflower florets turn lusciously sweet, crisp and caramel-brown
- One 2 1/2-pound cauliflower, cut into 2-inch florets
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 lemon wedges, for serving
Carrot Macaroni and Cheese
By CBarile
The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce...
- 3/4 pound carrots, peeled and thinly sliced
- Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
- Salt
- 3 cups penne rigate (9 ounces)
- 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 tablespoon chopped tarragon
- Freshly ground white pepper
Roasted Artichokes and Prosciutto
By CBarile
Artichokes are notorious for making wine taste bitter
- 1 lemon, halved, plus 3 tablespoons fresh lemon juice
- 6 large artichokes
- 2/3 cup extra-virgin olive oil
- 3 garlic cloves, quartered
- 1 teaspoon coarsely chopped thyme leaves
- 1 bay leaf
- 1 tablespoon very finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1/2 pound thinly sliced prosciutto
- Crusty bread or bread sticks, for serving
Ginger Vinaigrette
By CBarile
Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to s...
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon finely grated fresh ginger
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper
Cheesy Farro and Tomato Risotto
By CBarile
Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apa...
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups farro
- 1/4 cup dry white wine
- 1 quart of water
- 1 cup drained canned tomatoes, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons sliced basil leaves