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Recipes
Herb Garlic Bread
By karen1
Preheat the oven to 350 degrees F
- 6 large garlic cloves, chopped
- 1/4 cup flat-leaf parsley
- 1 tablespoon fresh chopped basil leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 large baguette
Pan-Roasted Chicken with Herbes de Provence
By karen1
Preheat an oven to 400ºF
- 4 bone-in, skin-on chicken breast halves, with wings attached, about 3 lb. total
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 2 to 3 tsp. herbes de Provence
Jalapeno Cheddar Crackers
By karen1
Directions Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and puls...
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
Baby Leaf Salad with Bacon
By karen1
Preheat the oven to 400 degrees F
- 8 ounces good bacon
- 1 extra large egg yolk, at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
- Mesclun greens for 4, washed and spun dry
Gruyere and Spinach Bakes
By karen1
Position an oven rack in the center of the oven and preheat to 400 degrees F
- Vegetable oil cooking spray
- 1 tablespoon extra-virgin olive oil
- 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
- 2 shallots, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
- 6 large eggs, beaten, at room temperature
- 2 packed cups chopped spinach
- 1 1/2 cups grated gruyere (6 ounces)
- 1/4 cup milk, at room temperature
- Special equipment: four 10-ounce ramekins
Rack of Pork with Pear Apple Compote
By karen1
In a small saucepan over high heat, dissolve the salt and honey in a cup of water
- 1 cup kosher salt
- 1/2 cup honey
- 1 cup water
- 10 juniper berries
- 2 (6-inch) sprigs rosemary
- 10 peppercorns
- 1 bay leaf
- 2 cloves garlic, smashed
- 1 (2-pound) rack of pork (pork loin roast with 4 rib bones), frenched (ribs scraped clean of meat and fat), skin-on and scored in a 1-inch diamond pattern
- Oil, for pan
- 1 shallot, chopped
- 1 Granny Smith apple, peeled and diced
- 1 Bosc pear, peeled and diced
- 1/2 cup dried cranberries
- 1/2 cup orange juice
- 1/2 cup apple cider
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper, about 1/8 teaspoon
Baked Eggs with Spinach, Asparagus, and Prosciutto
By karen1
Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned,...
- 1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
- 1/4 pound thin-sliced prosciutto
- 1/4 pound Gruyère, grated
- 1 10-ounce package frozen chopped spinach, defrosted, drained, and squeezed dry
- 4 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
Sole Almondine
By karen1
Set a large nonstick saute pan over medium heat
- For the Fish:
- 2 cups blanched slivered almonds
- Kosher salt
- Extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour
- Freshly ground black pepper
- 4 eggs
- 1 cup milk
- 4 cleaned sole fillets (6 ounces each)
- For the Sauce:
- 1 large or 2 small shallots, finely chopped
- 1 cup white wine
- 1 lemon, juiced
- 1/4 chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
Hot Mulled Cider
By karen1
Put all ingredients in crockpot and cover cook on low for 2 to 8 hours
- 1/2 c. brown sugar packed
- 2 qt. cider
- 1 tsp. whole allspice
- 1 1/2 tsp. whole cloves
- 2 sticks cinnamon
- Orange slices
Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino
By karen1
Directions For the shrimp and artichokes: Preheat the oven to 450 degrees F
- 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper
- 3 artichokes, cleaned and chokes removed, cut into wedges
- 3 cloves garlic, sliced
- 1/4 cup white wine
- 1/4 cup chicken stock
- Salt
- 1 pound fresh tagliatelle
- 2/3 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons roughly chopped fresh parsley