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Recipes
Cauliflower and Bacon Gratin
By karen1
Place an oven rack in the center of the oven
- Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
- 3 slices day-old sourdough bread or 2 cups bread crumbs
- 3/4 cup heavy cream
- 1 teaspoon all-purpose flour
- 1/4 cup capers, rinsed and drained
- 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
- 1 cup grated Gruyere, divided
- Kosher salt and freshly ground black pepper
- 1 pound cauliflower, trimmed and cut into florets
- Olive oil, for drizzling
Herbed-Baked Eggs
By karen1
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Chocolate Dessert Salami
By karen1
Position a rack in the center of the oven and preheat the oven to 350 degrees F
- 1/2 cup slivered almonds (2 1/2 ounces)
- 1/2 cup chopped walnuts (2 1/2 ounces)
- Two 5 inch long plain biscotti, coarsely crushed
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
- One 12-ounce bag semisweet chocolate chips, such as Ghirardelli
- 1/4 cup brewed coffee
- 1 teaspoon grated orange zest (about 1/2 medium orange)
- 1/2 cup confectioners' sugar
Monte Cristo Frittata
By karen1
Heat oven to 375 degrees F
- 3 tablespoons extra-virgin olive oil, plus some for drizzling, divided
- 1/2 pound ham steak, 1/2-inch thick, chopped
- 1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
- 4 scallions, chopped, whites and greens
- 12 large eggs
- 1/4 cup milk or half-and-half
- A few dashes hot sauce
- Salt and freshly ground black pepper
- 1 (8 ounce) block emmentaler cheese(swiss cheese)
- can substitute with jarlsberg, beaufort, gruyere or swiss
Poached Shrimp with Bay Leaves and Lemon
By karen1
Recipe copyright, Alex Guarnaschelli
- 1 Idaho baking potato, washed and dried
- 2 pounds shrimp, fresh or frozen, in the shells
- 2 1/2 quarts water
- 1 lemon, cut into slices
- 1 small bunch fresh parsley, washed
- 16 black peppercorns
- 4 bay leaves
- 1 tablespoon kosher salt plus more for seasoning
- Splash hot sauce (recommended: Tabasco)
- 2 tablespoons good quality curry powder
- 2 tablespoons warm water
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- Red wine vinegar
- 1/2 to 3/4 cup olive oil
Smoked Salmon and Scallion Scramble with Whole Grain Toast with Goat Cheese Butter
By karen1
Whisk the eggs together until smooth and season with salt and pepper
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup unsalted butter, room temperature (12 tablespoons)
- 8 ounces smoked wild salmon, flaked
- 2 large green onions, halved lengthwise and finely sliced
- 5 ounces creamy Pacific Northwest soft goat cheese
- 2 tablespoons honey
- 1 loaf 12-grain bread, sliced 1/2-inch thick slices, toasted
Honey-and-Lemon-Glazed Roast Chicken
By karen1
Preheat the oven to 450°
- 1/4 cup plus 1 teaspoon honey
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons soy sauce
- Three 3-pound chickens
- Salt
- 9 large rosemary sprigs
- 9 garlic cloves, quartered
- 1 lemon, cut into 12 wedges
Pan-Seared Scallops with Tomatoes and Pesto
By karen1
Heat a large cast-iron skillet over high heat
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/4 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon bottled minced garlic
- 2 cups grape tomatoes
- 3 tablespoons commercial pesto
- 1 tablespoon chopped fresh basil
Ultimate Grilled Cheese
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tablespoons butter, at room temperature
- 6 ouncesaged Gruyere or Comte cheese
- 6 ouncesextra-sharp Cheddar, such as Cabot or Shelburne Farms
Winter Minestrone and Garlic Bruschetta
By karen1
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise