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Recipes
Potato-and-Broccoli Soup
By karen1
In a large pot, melt the butter over moderately low heat
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
- 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
- 3 cups canned low-sodium chicken broth or homemade stock
- 3 cups water
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan
Poached Eggs with Parmesan and Smoked Salmon Toasts
By karen1
Preheat the oven to 425°
- Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
- Extra-virgin olive oil, for brushing
- 1/4 cup freshly grated Parmesan
- 2 ounces thinly sliced smoked salmon, cut into 8 long strips
- 4 large eggs
Zee Spotted Pig Bloody Mary
By karen1
In a pitcher, combine the horseradish, Worcestershire sauce, Sriracha, lemon zest, celery salt, kosher salt and 2 t...
- 1/2 cup finely grated peeled fresh horseradish
- 2 ounces Worcestershire sauce
- 2 ounces Sriracha chile sauce
- Finely grated zest of 1 small lemon
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- Freshly ground pepper
- 32 ounces tomato juice
- Ice
- 16 ounces vodka
- Lime wedges
- Pickled or fresh vegetables (optional)
Caprese Burgers
By karen1
Recipe courtesy Giada De Laurentiis
- 2 1/2 pounds ground sirloin beef
- 1 cup fresh or store-bought pesto, recipe follows
- 1/4 cup grated Parmesan
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels
- 1/2 cup mayonnaise
- 1/4 cup fresh or store-bought pesto
- Extra-virgin olive oil for drizzling
- Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
- 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
- 2 packed cups fresh basil leaves
- 1 cup grated Parmesan
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
Tuscan Barley Soup
By karen1
Directions In a 5-quart saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 sweet or spicy turkey sausage links, casings removed
- 1 cup pearled barley
- 8 cups low-sodium vegetable or chicken broth
- 2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds(can't find use additional carrots)
- 2 medium zucchini, halved lengthwise and cut into1/2-inch slices
- 1 fennel bulb, thinly sliced
- 1 medium leek, thinly sliced
- One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
- 1 Parmesan cheese rind, optional
- 1 dried bay leaf
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup chopped chives
White Bean and Arugula Salad
By karen1
Directions The night before, place the beans in a large bowl and add water to cover by 2 inches
- 3/4 pound dried cannellini beans
- 2 tablespoons plus 1/2 cup good olive oil
- 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
- 2 ounces sun-dried tomatoes in oil, drained and small-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces thinly sliced prosciutto, small-diced
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 ounces baby arugula
Garlic Sauteed Spinach
By karen1
Rinse the spinach well in cold water to make sure it's very clean
- 1 1/2 pounds baby spinach leaves
- 2 tablespoons good olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Lemon
- Sea or kosher salt, optional
Chicken and Beef Fajitas
By karen1
For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garl...
- 1/2 cup olive oil
- 1/4 cup chili powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- Juice of 3 limes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts
- 3 pounds skirt steak
- 5 plum (Roma) tomatoes
- 3 jalapeno peppers
- 1/2 large (or 1 small) onion
- 1 bunch fresh cilantro
- 1/2 lime
- Salt
- 2 medium onions, halved and sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 orange bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 30 to 40 flour tortillas
- Fiesta Beans
- 1 pound grated Cheddar cheese
- One 8-ounce container sour cream
- 5 limes, sliced into wedges
Clam Chowder
By karen1
Wash and scrub the clams to get rid of the dirt
- 2 dozen littleneck clams
- 2 dozen cherrystone clams
- 1 quart water
- 1 head garlic, sliced in 1/2 horizontally
- 3 bay leaves
- 2 sprigs thyme, leaves picked
- 3 tablespoons unsalted butter
- 4 ounces pancetta, cut into cubes
- 1 celery stalk, diced
- 1 onion, diced
- 2 heaping tablespoons all-purpose flour
- 2 Yukon gold potatoes, peeled and cubed
- 2 cups heavy cream
- 1 cup milk
- Freshly ground black pepper
- 1 handful flat-leaf parsley, finely chopped
- Parmesan Oyster Crackers, recipe follows
Roasted Pears with Blue Cheese
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt