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Recipes
Giada's Mashed Potatoes
By karen1
In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold wate...
- 4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 2 cloves garlic, peeled and smashed
- Kosher salt
- 1 cup mascarpone, at room temperature
- 3/4 cup grated Parmesan
- 1/2 cup low-sodium chicken broth
- Freshly ground black pepper
Grilled and Stuffed Portobello Mushrooms with Gorgonzola
By karen1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 tablespoons olive oil, plus 1/4 cup
- 12 ounces turkey sausage, casings removed
- 2 cloves garlic, minced
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons fresh chopped oregano leaves
- 3/4 cup plain bread crumbs
- 1 cup (4-ounces) Gorgonzola
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 large portobello mushrooms, stems removed
Asian-Spiced Kedgeree
By karen1
Preheat the oven to 425 degrees F
- 2 1/4 cups cold water, for poaching the fish
- 2 lime leaves, torn into pieces
- 4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total)
- 3 tablespoons unsalted butter
- 1 teaspoon oil
- 1 onion finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 cup basmati rice
- 3 hard-boiled eggs, quartered
- 3 tablespoons chopped cilantro leaves, plus more, for garnish
- 1 lime, zested and juiced plus lime segments, for garnish
- Fish sauce, to taste (recommended: nam pla
Wine Fruit Sparklers
By karen1
Fill a large goblet halfway with white wine, and then fill another quarter with your juice of choice, and finish wi...
- Crisp white wine Sauvignon Blanc, very cold
- Fresh juice, such as pink grapefruit, blood orange, pomegranate or cranberry-apple
- Citrus-flavored club soda, very cold
- Grapefruit and orange zest, for garnish
- Pomegranate seeds, for garnish
- Red apple slices, for garnish
Herb-Marinated Pork Tenderloins
By karen1
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a...
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Turkey Larb
By karen1
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey
- Dressing:
- 1/3 cup fresh lime juice, from about 5 limes
- 3 tablespoons fresh lemon juice, from 1 large lemon
- 2 tablespoons fish sauce*
- 2 tablespoons honey
- Larb:
- 3 tablespoons vegetable or canola oil
- 1/2 red onion, diced
- 3 shallots, thinly sliced
- 1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
- 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
- Kosher salt
- 1 1/2 pounds ground turkey, preferably dark meat
- 1/2 cup chopped fresh mint leaves
- Freshly ground black pepper
- 1 head butter lettuce, leaves separated
- *Can be found at specialty Asian markets
- Serving suggestion: sticky or steamed white rice
Fines Herbs Omelette
By karen1
To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside
- For the Fines Herbs:
- 1/2 tablespoon medium chopped fresh Italian parsley
- 1/2 tablespoon medium chopped fresh chervil
- 3/4 tablespoon thin sliced fresh chives
- 1/2 teaspoon thin sliced fresh tarragon
- 2 extra-large eggs
- 2 tablespoons milk
- Pinch kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 ounces plain goat cheese
- 2 ounces roasted red peppers, julienned
Epicurean Shrimp Salad
By karen1
Combine first 5 ingredients, add onions, parsley, celery, shrimp, salt and pepper
- 2 tablespoons mayonnaise
- 3 tablespoons cream cheese softened
- 1 tablespoon light cream
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 2 tablespoons chopped green onion tops
- 2 tablespoons fresh minced parsley or 1 teaspoon dried parsley
- 3/4 cup chopped celery
- 8 ounces small shrimp cooked and cleaned
- 1/4 teaspoon salt
- 1/8 teaspoon freshly cracked pepper
- 4 tomatoes peeled
- 4 lettuce leaves
- l lemon cut in wedges for garnish
- 2 to 4 hard boiled eggs for garnish
Pasta Shells with Peas and Ham
By karen1
In a large pot of boiling salted water, cook the pasta shells until al dente
- 1 pound small pasta shells or elbow macaroni
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- One 10-ounce package frozen peas
- 1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
- 1 1/4 cups heavy cream
- 1 cup chicken stock or low-sodium broth
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup chopped dill
- Salt and freshly ground pepper
Pasta Bolognese
By karen1
In a large frying pan, heat the butter and bacon over moderately low heat
- 2 tablespoons butter
- 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
- 1 cup canned low-sodium beef or chicken broth or homemade stock
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup heavy cream
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh parsley