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Recipes
Roasted Parsnips and Carrots
By karen1
Preheat the oven to 425 degrees F
- 2 pounds parsnips, peeled
- 1 pound carrots, unpeeled
- 3 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Mini Smoked Salmon Frittatas with Chive Creme Fraiche
By karen1
Directions Special equipment: a 24-cup mini-muffin tin Place two racks in the upper and lower thirds of the oven ...
- Cooking spray
- 3/4 cup creme fraiche, chilled
- 2 tablespoons chopped fresh chives
- 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 6 large eggs
- 1/2 cup whole milk
- 2 tablespoons creme fraiche, at room temperature
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 ounces smoked salmon, chopped into 1/2-inch pieces
Turkey Burgers with Spicy Pickle Sauce
By karen1
Light a grill or preheat a grill pan
- 1/2 cup fat-free, plain Greek yogurt
- 1/2 cup chopped dill pickles
- 2 tablespoons chopped pickled hot peppers
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds lean ground turkey
- 1 teaspoon smoked sweet paprika
- Extra-virgin olive oil, for brushing
- 6 whole wheat english muffins or hamburger buns, split
- Lettuce and sliced red onion and tomatoes, for serving
Grilled Sirloin Steaks with Pepper and Caper Salsa
By karen1
Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- Salsa:
- Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 tablespoon water
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 cup capers, rinsed and drained
- 3 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Steaks:
- 4 (8-ounce) boneless sirloin steaks, about 1-inch thick
- 2 teaspoons smoked salt or kosher salt
- 2 teaspoons herbs de Provence
- Olive oil, for drizzling
Corn-and-Cod Chowder
By karen1
With its all-American ingredients, this New England-style chowder is a comfort-food classic
- 1/4 pound sliced bacon
- 1 tablespoon butter
- 2 onions, chopped
- 2 cups water
- 1 cup bottled clam juice
- 3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
- 1 rib celery, chopped
- 1/4 teaspoon dried red-pepper flakes
- 1 1/4 teaspoons salt
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
- 1/4 teaspoon fresh-ground black pepper
Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"
By karen1
For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, clo...
- Bacon Confit:
- 2-pound piece thick-slab bacon, rind removed, cut into lardons
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground dried thyme
- 4 ounces bacon fat, cut into pieces
- Aged sherry vinegar
- Finely chopped fresh flat-leaf parsley, for garnish
- 3 tablespoons olive oil or canola oil
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups cherry tomatoes
- Pinch sugar
- 2 cups milk
- Kosher salt and freshly ground black pepper
- 2 cups stone-ground yellow grits
- 1 1/2 cups grated aged white Cheddar
- 1/2 cup freshly grated Pecorino-Romano
- Hot water to thin grits, if necessary
- 2 tablespoons unsalted butter
- Pinch red pepper flakes
- 1 clove garlic, thinly sliced
- 1 pound baby mustard greens, washed
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 16 colossal shrimp (15 and under) shelled and deveined, tail on
- Kosher salt and freshly ground black pepper
Frozen Berries with Hot White Chocolate
By karen1
Directions Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simme...
- 1 1/4 pounds good white chocolate, coarsely chopped
- 2 1/2 cups heavy cream
- 2 tablespoons pure vanilla extract
- 2 1/4 pounds frozen mixed berries or frozen raspberries
Potatoes au Gratin
By karen1
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter, plus more for greasing
- 3/4 cups half-and-half
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- Dash freshly grated nutmeg
- 2 medium Yukon gold potatoes (10 ounces), scrubbed and well washed, sliced 1/8-inch thick on a mandoline
- 1/2 cup shredded Gruyere cheese
- 1 tablespoon freshly grated Parmesan
Arugula, Watermelon and Feta Salad
By karen1
Directions Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, 1/2-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned
Baked Halibut with Arugula Salsa Verde
By karen1
Recipe courtesy Giada De Laurentiis
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- Four 6-ounce halibut fillets, each about 1 1/2 inches thick Cod or any white fish
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Arugula Salsa Verde, recipe follows
- Lemon wedges for garnish, optional
- 1 cup finely chopped arugula
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup capers, rinsed and drained
- Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper