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Recipes
Heirloom Tomato Pie
By karen1
Recipe courtesy Food Network Magazine
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 3 tablespoons shredded manchego cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- Kosher salt
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
Gazpacho
By karen1
2012 Ree Drummond, All Rights Reserved
- 2 cloves garlic
- 1/2 red onion
- 5 Roma tomatoes
- 2 stalks celery
- 1 large cucumber
- 1 zucchini
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- Several dashes hot sauce
- Dash salt
- Dash black pepper
- 4 cups good-quality tomato juice
- 1 pound shrimp, peeled and deveined
- Avocado slices, for serving
- 2 hard-boiled eggs, finely minced
- Fresh cilantro leaves, for serving
- Crusty bread, for serving
Butternut Squash Soup with Fontina Cheese Crostini
By karen1
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Pasta Puttanesca
By karen1
Directions Cook farfelle according to directions on the package
- 1/2 pound farfelle
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can plum tomatoes
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Red pepper flakes
- 1/2 cup black olives, chopped
- 1/4 cup Italian parsley, chopped
Mini Italian Pub Burgers
By karen1
Recipe courtesy Giada De Laurentiis, 2008
- 2 cloves garlic, peeled
- 1/2 cup packed fresh flat-leaf parsley
- 2 1/4 pounds ground chuck
- 3/4 cup (1 1/2 ounces) grated Parmesan
- 3 tablespoons tomato paste
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 9 small ciabatta rolls, sliced in 1/2
- 1/4 cup extra-virgin olive oil
- 9 slices (4 1/2 ounces) Taleggio cheese
- 9 large basil leaves
Pecan-Honey Buns
By karen1
In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the...
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup milk, warmed
- 4 tablespoons unsalted butter, melted, plus more for buttering
- 3 large egg yolks
- 2 tablespoons honey, preferably orange blossom or clover
- 1 teaspoon pure vanilla extract
- 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 cup honey, preferably orange blossom or clover
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, plus more for brushing
- 1 1/2 cups pecans (6 ounces), coarsely chopped
- 3/4 cup packed light brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons unsalted butter, softened
Linguine with Shrimp and Lemon Oil
By karen1
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
- For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce
By karen1
Directions For the sauce: Heat a small saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 cup heavy cream, room temperature
- 1/3 teaspoon kosher salt
- 4 ounces fresh goat cheese, room temperature
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 pound jumbo shrimp, peeled and deveined
- 1/4 cup hot sauce, such as Frank's, plus 2 tablespoons for serving
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon zest, from 1 large lemon
- 4 cloves garlic, smashed and coarsely chopped
- 1/2 teaspoon salt
Chicken Parmesan Panini
By karen1
Butterfly the chicken breasts, cut each one in half and pound to 1/4-inch thickness
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper, to taste
- 1 cup vegetable oil, plus more for brushing
- 4 sandwich rolls, split
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- 1 1/3 cups shredded mozzarella cheese
- 1/4 cup thinly sliced fresh basil
- 1 cup tomato sauce
Vidalia Onion and Lump Blue Crab Salad
By karen1
Recipe courtesy The Deen Family
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- Pinch salt
- Pinch pepper
- 1 medium Vidalia or other sweet onion, thinly sliced
- 1 medium cucumber, peeled. seeded and thinly sliced
- 1 medium tomato, diced
- 1 medium yellow tomato, diced
- 1 pound fresh lump blue crabmeat, picked clean of shells
- 1/4 cup virgin olive oil
- 4 green onions, thinly sliced
- 4 large basil leaves, chopped
- Lettuce, for serving, optional