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Recipes
Linguine with Avocado and Arugula Pesto
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound linguine pasta
- 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
- 3 cups baby arugula leaves (3 ounces)
- 1 packed cup fresh basil leaves
- 3 tablespoons fresh lime juice (from 2 large limes)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Parmesan (4 ounces)
- 1/2 cup sliced almonds, toasted (see Cook's Note)
Foolproof Standing Rib Roast
By karen1
Let roast stand at room temperature for 1 hour
- 5 pound standing rib roast
- salt, pepper, garlic powder
Easy Sole Meuniere
By karen1
Preheat the oven to 200 degrees F
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Caviar Dip
By karen1
, 2001, Barefoot Contessa Parties!, All rights reserved
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons freshly minced dill, plus sprigs for garnish
- 1 scallion, minced (white and green parts)
- 1 tablespoon milk, half-and-half, or cream
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 100 grams good salmon roe
Italian Sausage and Egg Bake
By karen1
Recipe courtesy Giada De Laurentiis
- 1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 1 pound sweet Italian turkey sausage, casings removed
- One 10 to12-ounce package fresh baby spinach, drained
- One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
- 6 large eggs
Tuscan Rib-Eye Steak
By karen1
Directions For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable bagg...
- One 18-ounce bone-in rib-eye steak, about 1 1/2-inches thick
- 2 teaspoons extra-virgin olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, peeled and smashed
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 teaspoons plus 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg
- 6 or 7 leaves baby arugula
Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage
By karen1
Recipe courtesy Tyler Florence, 2008
- Extra-virgin olive oil
- 1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
- 4 to 5 cloves garlic, finely chopped
- 1 teaspoon dried red chili flakes, or to taste
- Leaves from 4 sprigs fresh thyme
- 30 littleneck clams, cleaned and scrubbed
- 2 cups dry white wine
- 1 pound orecchiette
- Kosher salt
- 2 small bunches broccoli rabe, stems removed
- Freshly ground black pepper
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley, for garnish
Oven-Roasted Tomatoes Stuffed with Goat Cheese
By karen1
Preheat the oven to 425°
- 12 medium tomatoes (3 pounds)
- 1 2/3 pounds fresh goat cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons finely chopped basil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
Open Faced Egg Sandwich Piperrada
By karen1
Preheat the broiler or a grill pan
- 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
- 2 cloves garlic, sliced in half crosswise
- Extra-virgin Spanish olive oil
- 12 paper thin slices Serrano ham
- 1 medium Spanish onion, halved and thinly sliced
- 1 roasted red bell pepper, peeled, seeded and thinly sliced
- 1 roasted orange bell pepper, peeled, seeded and thinly sliced (to roast oil on outside in oven for 25 minutes, skin will come away take skin off take seeds out)
- 2 cloves garlic, finely chopped
- 1/4 cup aged sherry vinegar
- 2 teaspoon finely chopped fresh thyme leaves
- 8 large eggs, lightly beaten
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Amalfi Calamari Pasta
By karen1
by Hugh Garvey
- 1 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
- 2 cups olive oil
- 2 cups canola oil
- 1 pound spaghetti
- 1/4 cup (1/2 stick) unsalted butter, diced
- 3 to 4 tablespoons fresh lemon juice
- 1/2 cup chopped fresh italian parsley, divided
- Lemon wedges
- Special equipment: Deep-fry thermometer