Karen1's profile page
Recipes
Fusilli with Summer Tomato Sauce
By karen1
In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree
- 2 pounds ripe tomatoes (about 4), chopped
- 1 large clove garlic, minced
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 2/3 cup lightly packed fresh basil
- 1 pound fusilli
- 1/3 cup grated Parmesan cheese, plus more for serving
Beef and Horseradish Sauce Sandwich
By karen1
2005, Ina Garten, All Rights Reserved
- 2 to 3 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 loaf health or 7-grain bread
- Mustard Horseradish Sauce, recipe follows
- 1 bunch arugula
- Kosher salt
- Freshly ground black pepper
- Unsalted butter at room temperature
- 3/4 cup good mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons sour cream
- Kosher salt
Crisp Crab Cakes with Chipotle Mayonnaise
By karen1
In a mini food processor, puree the fish
- 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
- 5 scallions, thinly sliced
- 3 jalapeños, seeded and minced
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1 pound lump crabmeat, picked over
- 1 1/2 cups panko bread crumbs
- 3/4 cup mayonnaise
- 1 chipotle chile in adobo, seeded and minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- Pure olive oil, for frying
Fresh Mushroom and Parsley Salad
By karen1
In a medium salad bowl, mix together the mushrooms and parsley
- 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2-ounce piece Parmesan
- Serving suggestion: assorted French cheeses and Poilane Bakery-style breads
Sauteed Shrimp Cocktail
By karen1
In a large skillet, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled, tail left on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1 1/4 cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1/4 cup freshly chopped basil leaves
Shrimp and Oyster Po' Boys
By karen1
Recipe courtesy Tyler Florence
- 24 medium-sized oysters, shucked
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 cups buttermilk
- 2 tablespoons hot sauce, plus more for sandwich
- 2 cups fine ground cornmeal
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 teaspoons smoked paprika
- Pinch cayenne
- Peanut oil, for deep-frying
- Kosher salt
- 2 soft sub or hoagie rolls
- Creole Mayonnaise, recipe follows
- Finely shredded iceberg lettuce
- Tomato slices
- Lemon wedges
- 2 cups mayonnaise
- 1 cup sour cream
- 1/2 cup roughly chopped cornichons
- 1 tablespoon creole mustard
- 2 tablespoons Louisiana hot sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Beef Short Ribs
By karen1
Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Spaghetti with Cauliflower & Tuna
By karen1
Bring a large pot of water to a boil
- 1 head cauliflower or Romanesco (Roman broccoli), about 2 pounds
- Sea salt
- 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
- 6 to 8 ounces canned, sustainable tuna, drained and flaked 2 cans
- 2 shallots, finely chopped
- 4 large cloves garlic, finely chopped
- 1 bunch flat-leaf parsley, stems and leaves separated, finely chopped
- 1 chile pepper, such as Fresno or jalapeño, seeded (if desired, for a milder flavor) and finely chopped
- 1/2 cup dry vermouth or dry white wine
- 1 pound spaghetti
Chicken Meuniere with Tomato and Parsley Sauce
By karen1
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, at room temperature
- 1 cup flour
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 4 (4-ounce) chicken cutlets, pounded 1/4-inch thick
- 4 Roma tomatoes, diced
- 1/4 cup kalamata olives, chopped
- 2 tablespoons capers, drained and rinsed
- 1/3 cup white wine, such as Pinot Grigio
- Zest of 1/2 large lemon
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
Marinated Asparagus
By karen1
Marinate asparagus in dressing
- Asparagus (canned is fine)
- Seven Seas Red Wine Oil and Vinegar