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Recipes
Stupid-Simple Roast Beef with Horseradish Cream
By karen1
Set a rack over a baking sheet
- 1 cup plus 1 tablespoon kosher salt
- One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
- 1 tablespoon freshly ground pepper, plus more for seasoning
- 1 cup sour cream
- 1/2 cup prepared horseradish
Seafood Platter
By karen1
2005, Ina Garten, All Rights Reserved
- Crushed ice
- 16 raw oysters on the half shell
- 16 raw littleneck clams on the half shell
- 3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
- 16 cooked jumbo shrimp, peeled and deveined, with tails on
- 2 cooked blue claw crabs
- Lemons, halved
- Mustard Sauce, recipe follows
- Mignonette Sauce, recipe follows
Biscuit Sticky Buns
By karen1
Special equipment: Dough cutter, 9-by-13-inch baking dish For the dough: Preheat the oven to 375 degrees F
- Butter, for greasing
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk or 6 tablespoons buttermilk powder
- 3 tablespoons unsalted butter, softened
- 1/4 cup granulated pure cane sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped toasted pecans, plus more for topping
- 6 tablespoons unsalted butter
- 1 1/4 cups packed light brown muscovado sugar
- 1/2 cup heavy cream
- Pinch fine sea salt
Apple Turnovers
By karen1
Copyright 2006, Ina Garten, All Rights Reserved
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus extra to sprinkle on top
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch kosher salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Sizzling Shrimp Scampi
By karen1
Preheat the oven to 450°
- 2 sticks unsalted butter, softened
- 3 large garlic cloves, very finely chopped
- 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 3 pounds large shrimpshelled and deveined, tails left on
- 1 tablespoon thinly sliced basil leaves
- Crusty bread, for serving
Pasta alla Carbonara
By karen1
In a bowl, whisk together the eggs and the 1 1/2 cups cheese
- 3 eggs, at room temperature
- 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
- 2 Tbs. olive oil
- 6 oz. diced guanciale or pancetta
- Kosher salt, to taste
- 1 lb. dried spaghetti
- Freshly ground pepper, to taste
Crispy Baked Rosemary-Garlic Chicken Legs
By karen1
Recipe courtesy Tyler Florence
- 12 chicken legs
- 2 cloves garlic, minced
- 4 stems rosemary, leaves picked and roughly chopped
- 4 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- 2 eggs
- 2 cups milk
- 3 cups all-purpose flour
- Extra-virgin olive oil
- Lemon wedges, for serving
Oyster Tartlets
By karen1
Preheat the oven to 400°
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 tablespoon minced onion
- 1 bay leaf
- 1 1/2 teaspoons prepared horseradish
- Salt and freshly ground pepper
- 3/4 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 24 prebaked mini phyllo shells
- 24 small shucked oysters
Spaghetti with Mussels, Clams and Shrimp
By karen1
Bring the wine to a boil in a medium saucepan
- 1/4 cup dry white wine
- 2 dozen mussels, scrubbed
- 2 dozen littleneck clams, scrubbed
- 3 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
- 1 pound spaghetti
- 3/4 pound medium shrimp—shelled, deveined and halved crosswise
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
Brown Rice, Tomatoes and Basil
By karen1
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 cup Texmati brown rice
- 2 teaspoons kosher salt, divided
- 1/4 cup Champagne or rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon good olive oil
- Freshly ground black pepper
- 1 pound ripe tomatoes, large-diced
- 1 cup packed basil leaves (1 large bunch), chopped