Karen1's profile page
Recipes
Fruit Platter
By karen1
Place pineapple and cantaloup on the fig leaves, and place all the berries artfully over the pineapple and cantalou
- Fig Leaves
- Golden Pineapple, cut in 8ths lengthwise remove core and slice crosswise
- cantaloupe, peeled cut in half and slice
- fresh strawberries, blueberries and raspberries
Garbanzo Bean and Olive Tapenade
By karen1
In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt
- 1 (15-ounce) can garbanzo beans, drained and rinsed (cannelini beans can be used)
- 1 cup pitted black olives, such as kalamata
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 3/4 teaspoon chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt
- Serving suggestion: Belgian endive leaves, crudite ciabatta bread
Pot Roast with Vegetables
By karen1
Recipe courtesy Tyler Florence
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 can crushed tomatoes
- 1 cup water
- 2 yellow onion, halved
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed and sliced in half
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Provencal Tomatoes
By karen1
Recipes courtesy Melissa d'Arabian
- 3 tablespoons olive oil
- 4 Roma tomatoes, halved lengthwise
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 1/4 cup plain bread crumbs
One-Pan Chicken
By karen1
Preheat the oven to 425 degrees F
- Olive oil
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 1/4 pounds new potatoes cut into 1/2-inch dice
- 3 medium red onions, cut into segments
- 16 garlic cloves, unpeeled
- 3 red peppers, seeded and quartered
- Coarse sea salt
- 1/2 cup chopped parsley leaves
Bistro-Style Short Ribs
By karen1
Recipe courtesy Tyler Florence, 2007
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Herb-Roasted Lamb
By karen1
Preheat the oven to 450 degrees F
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil
Fresh Pasta with Prawns and Lemon Oil
By karen1
Angel hair
- Kosher salt, to taste
- 3/4 lb. fresh pasta dough, cut into tagliolini (see related recipe at left)
- 1 1/4 cups olive oil
- 2 lemons, 1 zested
- 3 cups coarse bread crumbs
- 2 lb. prawns, peeled and deveined
- Freshly ground pepper, to taste
- 2 tsp. minced garlic
- 1 Tbs. fresh lemon juice
- 1 tsp. anchovy paste
- 1/4 cup capers, rinsed and drained
- 2 Tbs. chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese for serving (optional)
Fully Loaded Cheesy Potato Soup
By karen1
Recipe courtesy The Neelys
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 cups chicken stock
- 1 cup whole milk
- 1 (12-ounce) bottle light-bodied beer
- 2 large russet potatoes, peeled and chopped
- 2 cups grated extra-sharp Cheddar (about 8 ounces)
- Dash hot sauce
- Dash Worcestershire
- Sour cream, for topping
- 4 slices bacon, cooked crisp, for topping
- 2 tablespoons chopped fresh chives, for topping
Frozen Grapetini
By karen1
Special equipment: 4 cocktail picks or 4-inch skewers; cocktail shaker Thread 3 grapes onto each cocktail pick an...
- 12 seedless green grapes
- 1 large lemon, zested and halved
- Coarse sugar
- 1 1/4 cups white grape juice
- 3/4 cup vodka
- Ice