Karen1's profile page
Recipes
Roasted Carrots
By karen1
, 1999, The Barefoot Contessa Cookbook, All rights reserved
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Skillet Almond Shortbread
By karen1
Preheat the oven to 350 degrees F
- bunNonstick cooking spray
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Watermelon and Arugula Salad
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1/2 pound baby arugula leaves
- 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
- 1/3 cupgood olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2-pound chunk Parmesan cheese
French Potato Salad
By karen1
1999, The Barefoot Contessa Cookbook
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
Cinnamon Chocolate Fudge
By karen1
Butter the bottom and sides of an 8 by 8-inch baking pan
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
Roasted Asparagus
By karen1
Preheat ovem to 400 degrees
- 40 spears of asparagus trimmed
- extra virgin olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
- 2 tbsp. butter
- 2 tsp. soy sauce
- 1 tsp. balsamic vinegar
Chocolate Chunk Blondies
By karen1
2011, Ina Garten, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks, such as Nestle's
Bacon and Tomato Hash
By karen1
Cut each piece of bacon into 3 or 4 pieces
- 4 rashers streaky bacon
- 2 teaspoons garlic-infused oil
- 1 tomato, diced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley leaves substitute basil for a change
- Freshly ground black pepper
- Serving suggestion: bread
Pasta with Pecorino and Pepper
By karen1
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta, such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Crunchy Noodle Salad
By karen1
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves