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Recipes
Montauk Seafood Salad
By karen1
2002, Barefoot Contessa Family Style, All Rights Reserved
- 8 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
- 1 pound sea scallops (10 to 12)
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup medium-diced celery (2 stalks)
- 3 tablespoons chopped fresh parsley leaves
- Thinly sliced lemon, for garnish
Hot Spinach and Artichoke Dip
By karen1
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup 1 cup thawed, chopped frozen spinach
- 11/2 cups 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces 6 ounces cream cheese
- 1/4 cup 1/4 cup sour cream
- 1/4 cup 1/4 cup mayonnaise
- 1/3 cup 1/3 cup grated Parmesan
- 1/2 teaspoon 1/2 teaspoon red pepper flakes
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon garlic powder
Toasted Peasant Bread
By karen1
Preheat the oven to 500 degrees F
- 1 loaf peasant bread, sliced into 1/2-inch pieces
- Extra-virgin olive oil
- 4 garlic cloves, halved
- Chopped parsley leaves
Cinnamon Elephant Ears
By karen1
Copyright 2011, Ina Garten, All Rights Reserved
- 1 cup sugar, divided
- Pinch kosher salt
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
Homemade Croutons
By karen1
Preheat oven to 400 degrees F
- Day old French bread
- Olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Stuffed White Mushroom Caps
By karen1
Stuffing: Heat a large saucepan over medium heat
- Stuffing:
- 1/8 cup extra-virgin olive oil
- 1 small bunch fresh thyme, tied together with a string
- 1 yellow onion, peeled and finely diced
- Kosher salt and freshly ground black pepper
- 2 small cloves garlic, peeled and grated on a microplane
- 1/2 teaspoon ground cumin
- 12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
- 1/4 cup dry vermouth
- 1 cup sour cream
- 1/3 cup grated Parmesan, divided
- Mushroom bottoms:
- 4 tablespoons unsalted butter
- 18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
- Salt and freshly ground black pepper
- 1/2 cup dry vermouth
- 2 tablespoons toasted bread crumbs
- 1 tablespoon balsamic vinegar, for finishing
Parmesan-Roasted Broccoli
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
By karen1
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly wi...
- 6 tablespoons unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 tablespoon Tabasco Chipotle Sauce
- 1 teaspoon honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 cup crumbled queso fresco (see Note)
Preserved Lemons
By karen1
2010, Gail Arnold, All Rights Reserved
- 2 to 3 lemons
- 2 tablespoons kosher salt
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Pasta Shells with Shrimp and Garlicky Bread Crumbs
By karen1
In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat
- 2 tablespoons plus 1/2 cup olive oil
- 1 1/2 cups fresh bread crumbs
- 2 cloves garlic, minced
- Salt
- Fresh-ground black pepper
- 3/4 pound medium pasta shells
- 1 pound large shrimp, shelled and halved lengthwise
- 3 tablespoons lemon juice
- 1 teaspoon anchovy paste
- 3/4 teaspoon Worcestershire sauce
- 3 ounces shredded curly endive (about 2 1/2 cups)
- 1/3 cup plus 2 tablespoons grated Parmesan