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Recipes
Cheesy Baked Tortellini
By karen1
Preheat the oven to 350 degrees
- Olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh italian parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 pound cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated parmesan
Crispy Potato Cake
By karen1
In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 large russet potatoes, peeled and grated (dry potatoes before placing in pan)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly chopped parsley leaves
Marinara Sauce
By karen1
Heat the olive oil in a large (12-inch) skillet
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Pat's Roast Beef
By karen1
Preheat the oven to 375 degrees F
- Gravy:
- 1 (3-pound) beef roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 ounces button mushrooms
- 2 small onions, quartered
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tablespoons gravy flour (recommended: Wondra)
Smoked Paprika Chicken Thighs with Potato and Onion
By karen1
Recipe courtesy Alton Brown, 2012
- 6 ounces pimento stuffed green olives, chopped
- 2 teaspoons lemon zest
- 2 cloves garlic, grated
- 3 tablespoons smoked paprika
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 8 bone-in, skin-on chicken thighs
- 2 pounds Yukon gold potatoes, unpeeled
- 1 medium yellow onion, frenched
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound whole-grain (or whole-wheat) spaghetti
- 2 tablespoons mixed colored peppercorns, coarsely ground
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups grated (6 ounces) pecorino
- 6 ounces thinly sliced prosciutto, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
Avocado and Grapefruit Salad
By karen1
Place the mustard, lemon juice, salt, and pepper in a small bowl
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
Pasta Weeknight Bolognese
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Parmesan-Roasted Green Beans
By karen1
Recipe courtesy Tyler Florence
- 1 pound thin green beans (haricots verts)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmigiano-Reggiano
Couscous with Pine Nuts
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots (3 to 4 shallots)
- 3 cups chicken stock, preferably homemade
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups couscous
- 1/2 cup toasted pine nuts (pignolis)
- 1/4 cup dried currants
- 2 tablespoons chopped fresh flat-leaf parsley