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Recipes
East Hampton Clam Chowder
By karen1
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced celery (4 stalks)
- 2 cups medium-diced carrots (6 carrots)
- 4 cups peeled medium-diced boiling potatoes (8 potatoes)
- 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart (4 cups) clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams
Omelet with Strawberries
By karen1
For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl
- 7 to 8 medium strawberries, hulled and thinly sliced
- 2 tablespoons granulated sugar
- 1 tablespoon white wine vinegar
- 4 large eggs, beaten, at room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon kosher salt
- 3 tablespoons finely chopped fresh mint
- 1 tablespoon unsalted butter, at room temperature
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup heavy whipping cream
- 11/2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
Salmon Steaks with Fresh Basil Sauce
By karen1
Preheat grill to medium Sauce: Save 4 sprigs of basil for garnish
- Fresh Basil Sauce:
- 4 (7-ounce) salmon steaks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 1/2 cups fresh basil leaves
- 1 tbsp. freshly squeezed lemon juice
- 6 tbsp. olive oil
- salt and freshly ground black pepper
Corn and Tomato Soup (Low Calorie)
By karen1
Directions In a 3-quart saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 shallots, coarsely chopped
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/4 cups (1 pound) frozen corn, thawed
- 3 cups low-sodium chicken broth
- 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
- 1/4 cup fresh basil leaves, chopped
Roasted Pork Loin
By karen1
Position a rack in the center of the oven and preheat the oven to 400 degrees F
- 1/4 cup extra-virgin olive oil
- One 1 1/2-pound pork tenderloin
- Kosher salt and freshly ground pepper
- 8 ounces assorted mushrooms, such as cremini and button, quartered
- 2 cloves garlic, minced
- 1 medium onion, diced
- 3 tablespoons all-purpose flour
- One 750-ml bottle dry white wine, such as pinot grigio
- 6 ounces fontina cheese, cut into twelve 1 1/2-by-1-inch slices, each about 1/4-inch thick
- 3 tablespoons chopped fresh flat-leaf parsley
Strawberry Pie
By karen1
Mix milk, lemon juice, add food coloring
- 1 can condensed milk fat free or low fat
- 1/4 c. lemon juice
- 1 pt. or more fresh strawberries sliced
- 12 ounce cool whip
- 2 8 inch ready pie crust (keebler short bread)
- 2 drops red food coloring
- 3/4 chopped pecan
Roast Rib of Beef with Port and Stilton Gravy
By karen1
Preheat the oven to 450 degrees F (220c/ gas mark 7)
- 8 pounds (3.8kg) beef forerib (4 rib joint) (recommended: Scotch or Black Welsh)
- 2 onions, peeled, cut into 1/3-inch (1 cm) rounds
- 2 tablespoons garlic oil
- 1 1/2 teaspoons maldon salt or 3/4 teaspoon table salt
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Port and Stilton gravy, recipe follows
- 2 tablespoons fatty juices, reserved from the roast beef tin
- 1 tablespoon all-purpose flour
- 1/2 cup (125ml) ruby port
- 1 tablespoon cooked onions from the roast beef tin, optional
- 2 cups (500ml) organic beef stock, "fresh" from a shop-bough tub
- 4 1/2 ounces blue cheese (recommended: Stilton)
- 1 teaspoon red currant jelly
- Kosher salt and freshly ground black pepper
- Extra juices from the roast beef tin and carving
Spicy Scrambled Eggs
By karen1
Heat tortilla strips in oil, remove from pan, add vegetable mixture to pan, then whisk the eggs and add to vegetabl...
- 4 eggs
- 2 corn tortillas cut into strips
- 1 green onion chopped
- 1 tomato remove seeds
- 1 green chili or jalapeno pepper chopped
Old-Fashioned Banana Cake
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 3 very ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- Grated zest of 1 orange
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup coarsely chopped walnuts (optional)
- Cream Cheese Frosting (recipe follows)
- Walnut halves, for decorating (optional)
- 6 ounces cream cheese, at room temperature
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted confectioners' sugar (1/2 pound)
Banana Pudding with Vanilla Wafer Crumble
By karen1
In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup plus 2 teaspoons sugar
- Salt
- 2 cups whole milk
- 3 tablespoons banana liqueur (optional)
- 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- 1 cup vanilla wafer cookies (about 15), coarsely ground
- 1/4 teaspoon cinnamon
- 2 bananas, coarsely chopped