Karen1's profile page
Recipes
Cinnamon Baked French Toast
By karen1
For the French toast: Grease the baking pan with butter
- Butter, for greasing
- 1 loaf crusty sourdough or French bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup whipping (heavy) cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Freshly grated nutmeg
- 1 stick cold butter, cut into pieces, plus more for serving
- Warm pancake syrup, for serving
- 1 cup fresh blueberries, for serving
- Special equipment: 9-by-13-inch baking pan
Frittata with Tuna and Tomatoes
By karen1
Place an oven rack in the center of the oven and preheat to 400 degrees F
- 6 large eggs, beaten, at room temperature
- Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
- 1/4 cup milk, at room temperature
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon anchovy paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, at room temperature
- 2 Roma tomatoes, seeded and chopped
- 1 cup (8 ounces) mascarpone, at room temperature
- 1/2 teaspoon kosher salt
- Zest of 1 small lemon
Roasted Salmon with Green Herbs
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 (2- to 2 1/2-pound) skinless salmon fillet
- Kosher salt and freshly ground black pepper
- 1/4 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup minced scallions, white and green parts (4 scallions)
- 1/2 cup minced fresh dill
- 1/2 cup minced fresh parsley
- 1/4 cup dry white wine pinot grigio
- Lemon wedges, for serving
Italian Baked Chicken and Pastina
By karen1
Recipe courtesy Giada De Laurentiis
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
- Wagon wheel or orecchiette pasta
Chicken and Smoked Sausage Etouffee
By karen1
Set a Dutch oven over medium heat and add a 2-count of olive oil
- Extra-virgin olive oil
- 1 pound andouille sausage links
- 4 leg-thigh chicken pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 medium onion, roughly chopped
- 2 ribs celery, roughly chopped
- 1 green bell pepper, roughly chopped
- 4 cloves garlic
- 1 (12-ounce) can beer
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 2 tablespoons paprika
- Pinch cayenne pepper
- 1 cup chopped fresh flat-leaf parsley
- 2 scallions diced
Tuscan Mashed Chickpeas
By karen1
Pour the chickpeas into a colander and rinse them under cold running water
- 2 (15.5-ounce) cans chickpeas, preferably Goya
- 1/2 cup chicken stock, preferably homemade
- 3 tablespoons good olive oil, plus extra for serving
- 2 ripe medium-size tomatoes, seeded and small-diced
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons minced flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- Grilled country bread for serving
Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw
By karen1
Directions For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a c...
- 2 cloves garlic, crushed
- 1 serrano chile, seeded and roughly chopped
- 2 tablespoons pine nuts
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, chopped
- 2 ripe Hass avocados, halved, pitted and diced
- 2 tablespoons lime juice
- 3 plum tomatoes, halved
- Canola oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 teaspoons chipotles in adobo
- 3 cloves garlic, chopped
- 1 small Spanish onion, roughly chopped
- 1/4 cup fresh cilantro leaves
- 1 tablespoon dried Mexican oregano
- 1 cup 2-percent or nonfat Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 2 tablespoons clover honey
- 2 tablespoons Dijon mustard
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 cups thinly sliced Napa cabbage
- 2 cups thinly sliced red cabbage
- 1 large carrot, peeled and grated on the large holes of a box grater
- 3 tablespoons ancho chile powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground black pepper
- Four 8-ounce mahi mahi fillets
- Canola oil, for brushing
- Salt and freshly ground black pepper
- 6 -inch flour or corn tortillas
- 1/4 cup cilantro leaves, roughly chopped
- 6 leaves Boston lettuce, for wrapping
Rao's Famous Lemon Chicken (Pollo al Limone)
By karen1
1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 2 2 1/2-to-3-pound broiling chickens, halved
- 1/4 cup chopped Italian parsley
- Lemon Sauce (recipe follows)
- Lemon Sauce
- 2 cups fresh lemon juice
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Tagliarelle with Truffle Butter
By karen1
Add 1 tablespoon salt to a large pot of water and bring to a boil
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Vegetable Fritto Misto with Lemon Mayonnaise
By karen1
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- Vegetable oil, for frying
- 1 small cauliflower, cut into 1-inch florets
- 4 ounces green beans, halved
- 1 fennel bulb, trimmed and sliced into 1-inch pieces
- 1 cup garbanzo beans, drained and rinsed
- 1 lemon, cut into 1/4-inch slices
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice (from about 1/2 lemon)