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Recipes
Tyler Florence's Fried Chicken
By karen1
Put the chicken pieces into a large bowl
- One 3-to 4-pound chicken, cut up into 10 pieces
- Kosher salt
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 2 teaspoons cayenne pepper
- Freshly ground black pepper
- 4 cups buttermilk
- 2 tablespoons hot chili sauce, such as Sriracha
- Peanut oil, for frying
- 1/2 head garlic, smashed, husk still attached
- 1/4 bunch fresh sage
- 1/4 bunch fresh thyme
- 3 big sprigs fresh rosemary
- Lemon wedges, for serving
Orzo with Artichoke Pesto and Grilled Corn
By karen1
Bring a large pot of salted water to a boil over high heat
- Kosher salt
- 1 pound orzo pasta
- 2 ears corn, shucked and silks removed
- 1 tablespoon extra-virgin olive oil
- 12 ounces frozen artichoke hearts, thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves, toasted (see Cook's Note)
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic, smashed
- Zest of 1 large lemon
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes, halved (about 28)
- 1 1/2 cups grated Parmesan
- Freshly ground black pepper
Salmon Rillettes
By karen1
Try folding into an omelet, serving on a bagel like lox, or just scooping with veggies and crackers for an elegant...
- 2 cups dry white wine
- 1 tablespoon minced shallot
- 1 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 3 ounces smoked salmon, cut into 1/4" pieces
- 1/2 cup (or more) mayonnaise
- 2 tablespoon thinly sliced fresh chives
- 1 tablespoon (or more) fresh lemon juice
- Fine sea salt and freshly ground white pepper
- 1 baguette, thinly sliced, toasted
Farro Risotto
By karen1
Recipe courtesy Giada De Laurentiis
- 1 cup farro
- 6 cups low-sodium chicken broth
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large or 2 small shallots, chopped
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup white wine, such as Pinot Grigio
- 1/3 cup dried currants or raisins
- 1/4 cup pine nuts, toasted (see Cook's Note)
- 2/3 cup crumbled feta cheese
- 3 tablespoons chopped fresh flat-leaf parsley
Twice-Baked Potatoes with Mushrooms and Prosciutto
By karen1
Recipe courtesy Giada De Laurentiis
- 4 russet potatoes
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 1 small onion, chopped
- 8 ounces small mushrooms, such as cremini or button, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 stick (1/2 cup) unsalted butter, melted
- 1 1/2 teaspoons dried oregano
- 2 cups (8 ounces) shredded extra-sharp Cheddar
- 4 thin slices prosciutto, halved
- 1/3 cup chopped fresh flat-leaf parsley
Roasted Tomatoes
By karen1
Preheat the oven to 450 degrees F
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Alternate: 12 vine ripe tomatoes halved or quartered omit vinegar, garlic, sugar
Bangers and Mash
By karen1
2010, Ina Garten, All Rights Reserved
- 2 pounds fresh veal or chicken sausages (8 large sausages)
- 2 pounds Yukon Gold potatoes, peeled and diced
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, diced
- 4 ounces creme fraiche
- 1/2 cup whole milk
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain or coarse mustard
- 1 teaspoon dry mustard
- 1 teaspoon freshly ground black pepper
- Fresh parsley, for garnish
California-Style Chopped Salad with Shrimp
By karen1
Recipe courtesy Giada De Laurentiis
- 1 head romaine lettuce, trimmed and halved lengthwise
- 1 ear corn, husk and silk removed
- 2 zucchini, halved lengthwise
- 6 colossal or 12 extra-large shrimp, peeled and deveined
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1/2 head butter lettuce, torn
- 2 medium tomatoes, chopped into 1/2-inch pieces
- 1 avocado, halved, pitted, peeled and diced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons agave nectar or honey
- Kosher salt and freshly ground black pepper
- 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)
French Apple Tart
By karen1
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (11/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
Sweet and Spicy Chicken Drumettes
By karen1
Recipe courtesy Giada De Laurentiis
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves