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Recipes
Chipotle and Rosemary Roasted Nuts
By karen1
Recipe courtesy Barefoot Contessa: How Easy is That? (c) 2010 by Ina Garten
- Vegetable oil
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves
- Kosher salt
Luck of the Irish Brunch
By karen1
For the cheesy hash browns: Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 medium Spanish onion, diced
- 1 1/2 pound small Yukon gold potatoes
- 2 teaspoons paprika
- Salt and freshly ground black pepper
- 1 1/2 cups grated aged white Irish Cheddar cheese
- Chopped fresh chives
- 6 plum tomatoes, halved lengthwise
- Unsalted butter, for greasing baking dish
- Olive oil, for drizzling
- Honey, for drizzling
- 1 teaspoon sweet paprika
- 1 cup panko (Japanese) bread crumbs
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley, to garnish
- Canola oil, to coat pan
- 1 pint cremini mushrooms, stems trimmed, cut into sixths
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 fried eggs
- Double smoked bacon, cut into thick slices and cooked until golden brown and crisp
- Good quality lamb, chicken and pork sausages, pan-seared until golden brown and cooked through
- Brown soda bread, toasted
- Butter, at room temperature
Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans
By karen1
For the pancakes: Preheat the oven to 200 degrees F
- 1 1/2 cups all-purpose flour
- 4 tablespoons pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
- 1 teaspoon finely grated orange zest, optional
- 1 tablespoon finely diced candied ginger
- 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
- Cooking spray or melted butter
- 8 ounces softened cream cheese
- 1/2 cup grade B pure maple syrup
- 4 tablespoons butter
Four-Chile Chili
By karen1
Heat the olive oil in a enameled cast-iron casserole
- 2 tablespoons olive oil
- 3 1/2 pounds ground sirloin or chuck
- Salt and freshly ground black pepper
- 1 large Spanish onion (1 1/2 pounds), coarsely chopped
- 8 large garlic cloves, minced
- 3 large jalapeño chiles, seeded and minced
- 3 tablespoons ancho chile powder
- 2 1/2 tablespoons sweet paprika
- 1/4 cup tomato paste
- Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
- 3 cups chicken or beef stock or canned low-sodium broth
- Two 19-ounce cans kidney beans, drained and rinsed
- 2 chipotle chiles in adobo sauce, seeded and minced
- 1 tablespoon dried oregano
- Pinch of cinnamon
- Coarsely chopped cilantro, for serving
- Sour cream, for serving
Rosemary Roasted Potatoes (fancy)
By karen1
2010, Ina Garten, All Rights Reserved
- 3 pounds baby Yukon Gold potatoes
- 1/3 cup olive oil
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary (divided)
- Sprinkle with remaining rosemary and serve.
Wild Mushroom-Yukon Gold Hash
By karen1
Put the potatoes in a large pot and cover with cold water by 2 inches
- 2 pounds Yukon gold potatoes
- Kosher salt
- 4 tablespoons unsalted butter
- 4 tablespoons canola oil
- 1 1/2 pounds wild mushrooms, such as Chanterelle, Cremini and Oyster
- 3 cloves garlic, finely chopped
- 1 large shallot, finely diced
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme leaves
- Splash aged sherry vinegar
- Extra-virgin olive oil, for garnish
Lemon Bars
By karen1
Copyright 1999, The Barefoot Contessa Cookbook
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Pappa Al Pomodoro
By karen1
Heat the oil in a large stockpot over medium heat
- 1/2 cup good olive oil
- 2 cups chopped yellow onion (2 onions)
- 1 cup medium-diced carrots, unpeeled (3 carrots)
- 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
- 4 teaspoons minced garlic (4 cloves)
- 3 cups (1-inch) diced ciabatta cubes, crusts removed
- 2 (28-ounce) cans good Italian plum tomatoes
- 4 cups chicken stock, preferably homemade
- 1/2 cup dry red wine
- 1 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 3 cups (1-inch) diced ciabatta cubes
- 2 ounces thickly sliced pancetta, chopped
- 24 to 30 whole fresh basil leaves
- 3 tablespoons good olive oil, plus more for serving
- Salt and pepper
Garlic Cilantro Lime Rice
By karen1
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Smoked Salmon and Frisee Carpaccio
By karen1
For the dressing: In a food processor, combine the apple, vinegar, lemon juice, maple syrup, olive oil, salt, and p...
- Dressing:
- 1/2 apple, such as Granny Smith or honey crisp, peeled, cored, and coarsely chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large or 2 small heads frisee lettuce, torn
- 1 large avocado, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 cup chopped walnuts, toasted ( see Cook's Note)
- 8 ounces smoked salmon