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Recipes
Shrimp and Avocado Salad with Frico Chips
By karen1
Recipe courtesy Giada De Laurentiis
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 medium zucchini, halved lengthwise
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- Zest of 1 large lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 jumbo shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon agave
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
- Special equipment: nonstick silicon baking mat, such as Silpat; eight 1/2-cup ramekins
Tomato Basil Tartlets
By karen1
Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to 40...
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 1/3 cup olive tapenade
- 1 cup (2 1/2 ounces) shredded fontina cheese
- 8 cherry tomatoes, quartered
- 6 basil leaves, chopped
- Fleur de sel or other large flake sea salt
Banana Stuffed French Toast
By karen1
Preheat oven to 350 degrees F
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 4 ounces cream cheese, room temperature
- 1 large unsliced loaf French bread, bread cut into 8 slices
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon rum extract
- Nonstick cooking spray
- Confectioners' sugar, for garnish
- Maple syrup, for garnish
Shrimp Fra Diavolo with Grilled Bread
By karen1
Recipe courtesy Aaron McCargo Jr
- 1 pound U-24 shrimp, peeled and deveined, tail-on
- Salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 6 tablespoons chopped fresh cilantro, divided
- 6 tablespoons chopped fresh basil, divided
- 6 tablespoons chopped fresh oregano, divided
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes, divided
- 4 tablespoons minced garlic, divided
- 1 loaf desired bread, such as Italian, sliced
- 1 small red onion, finely chopped
- 1/2 cup red wine
- 1 (15-ounce) can crushed tomatoes
- 1 lemon, juiced
Baked Gruyere and Sausage Omelet
By karen1
Preheat the oven to 425 degrees F
- Butter, for greasing baking dish
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/2 pound mild turkey sausage, casings removed
- 8 large eggs
- 1/3 cup whole milk
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 red bell pepper, diced
- 1 1/2 cups (4 ounces) grated Gruyere cheese
- 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Apple Cake "Tatin"
By karen1
Preheat the oven to 350 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon
By karen1
For the canadian bacon: Whisk the maple syrup and mustard in a small bowl
- Vermont Cheddar and Herb Scramble:
- 1/4 cup grade B pure maple syrup
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons canola oil
- 6 slices thick-cut Canadian bacon
- 2 tablespoons canola oil
- 12 cherry tomatoes, halved
- Salt and freshly ground black pepper
- 12 large eggs
- 3 ounces grated aged white Vermont Cheddar (sharp cheddar)
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley leaves
- 2 teaspoons finely chopped fresh tarragon
- 6 tablespoons unsalted butter, cut into pieces
- 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
- 3/4 cup all-purpose flour
- 3/4 cup whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 large eggs, at room temperature
Free-Form Sausage-and-Three-Cheese Lasagna
By karen1
Preheat the oven to 425°
- 1/2 pound lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1/2 pound sweet Italian sausage
- 1 cup water
- 4 large garlic cloves, thinly sliced
- One 28-ounce can whole tomatoes, chopped and juices reserved
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into 8 pieces
- 6 ounces Italian Fontina, cut into 8 pieces
- 2 tablespoons unsalted butter, softened
- 1/4 cup thinly sliced basil leaves
Spaghetti alla Carbonara (tyler)
By karen1
Recipe courtesy Tyler Florence
- 1 pound dry spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 garlic cloves, finely chopped
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- 1 handful fresh flat-leaf parsley, chopped
Vanilla Dutch Baby (Puffed Pancake)
By karen1
Recipes courtesy Melissa d'Arabian
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, heated 20 to 30 seconds in the microwave
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 1 pint fresh or frozen blueberries
- 1 teaspoon sugar
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons confectioners' sugar