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Recipes
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
By karen1
Preheat the oven to 275 degrees
- 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon
- Basil Parmesan Mayonnaise, for serving, recipe follows
- 2 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 cup vegetable oil, at room temperature
- 1/2 cup good olive oil, at room temperature
White Chocolate Bark
By karen1
2008, Ina Garten, All Rights Reserved
- 1/2 cup walnuts
- 16 ounces very good white chocolate, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup medium-diced apricots
Sour Orange Pork with Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise
By karen1
Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan
- 1/2 cup canola oil
- 1/4 cup chopped fresh oregano
- 12 cloves garlic, made into a paste
- 1 bone-in pork shoulder (about 4 pounds), trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 cups chicken stock
- 4 cups sour orange juice (or 3 cups fresh orange juice plus 1 cup fresh lime juice)
- 1/4 cup honey
- Sweet Potato Hash, recipe follows
- 4 to 6 fried or poached eggs
- Sofrito Hollandaise, recipe follows
- Fresh cilantro leaves, for garnish
- 3 sweet potatoes, peeled and cut into 3/4-inch rounds
- Canola oil
- One 1/2-inch slice country ham
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon honey
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1/2 small Spanish onion, finely diced
- 1/2 poblano chile, finely diced
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon aged sherry vinegar
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks butter, melted until foamy
- Juice of 1/2 sour orange
Olive Bites
By karen1
In a mixing bowl, combine the flour and butter until the mixture resembles bread crumbs
- 1/2 cup unbleached all-purpose flour, plus extra for dusting
- 5 tablespoons unsalted butter cold
- 1/3 cup grated Cheddar
- 1/4 cup grated Parmesan
- 20 olives stuffed with pimientos
Minestrone Soup
By karen1
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice...
- 2 quarts chicken stock
- 1 head garlic, halved
- 1/2 pound small rigatoni
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 pound loose sweet Italian pork sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28-ounce) can crushed plum tomatoes
- 1 bay leaf
- 2 (28-ounce) cans cannelloni beans, drained and rinsed
- 1/2 bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
- 12 slices baguette
- 1 cup freshly grated Parmigiano-Reggiano
Tarragon Potato Salad
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
- Kosher salt
- 1 cup good mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tarragon or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 3 tablespoons chopped scallions, white and green parts
- 3 tablespoons minced red onion
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced fresh dill
French Onion Soup
By karen1
Melt the stick of butter in a large pot over medium heat
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Cinnamon Rolls
By karen1
2011 Ree Drummond, All Rights Reserved
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 packages active dry yeast (4 1/2 teaspoons)
- 9 cups all-purpose flour, plus more for dusting
- 1 heaping teaspoon baking powder
- 1 scant teaspoon baking soda
- 1 tablespoon salt
- 2 cups melted butter, plus more as needed
- 1/4 cup ground cinnamon, for sprinkling
- 2 cups sugar, plus more as needed
- 2 pounds powdered sugar
- 1/2 cup whole milk
- 6 tablespoons (3/4 stick) butter, melted
- 1/4 cup strongly brewed coffee
- Dash of salt
- 1 tablespoon maple flavoring or maple extract
Knock-You-Naked Brownies
By karen1
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Sweet Peach Cake
By karen1
For the cake: Place an oven rack in the center of the oven
- Butter, for greasing the baking dish
- 3 cups all-purpose flour, plus extra for dusting the pan
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- One 15-ounce can sliced peaches in 100-percent juice, drained, patted dry with paper towels and coarsely chopped into 1/2-inch pieces
- 1/2 stick unsalted butter, at room temperature
- 1/4 cup whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar