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Recipes
Bruschetta with Shrimp, Tarragon and Arugula
By karen1
Recipe courtesy Giada De Laurentiis
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Smoked Salmon Dip
By karen1
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Lemon Smashed Potatoes
By karen1
Put the potatoes in a large saucepan with the cream and milk
- 6 medium Yukon gold potatoes
- 2 to 3 cups heavy whipping cream
- 2 to 3 cups whole milk
- Kosher salt
- 2 lemons, zested
- Freshly ground black pepper
Chicken-and-Okra Gumbo
By karen1
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth
- 1 cup all-purpose flour
- Vegetable oil
- 1 large white onion, cut into 1/2-inch dice
- 3 large celery ribs, cut into 1/4-inch dice
- 2 green bell peppers, cut into 1/2-inch dice
- 3 garlic cloves, finely chopped
- 6 cups chicken stock or low-sodium broth
- 6 ounces andouille links, thinly sliced
- 2 bay leaves
- 2 tablespoons prepared jerk paste or 1 tablespoon ground jerk seasoning
- 1 tablespoon dried thyme
- 1 tablespoon smoked hot paprika
- 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
- One 3 1/2-pound rotisserie chickenmeat shredded, skin and bones discarded
- Salt and freshly ground pepper
- Tabasco
- Steamed rice, for serving
- 2 scallions, thinly sliced
Baked Potato Salad
By karen1
Recipe courtesy Guy Fieri
- 2 pounds red potatoes, skin on, washed
- 3/4 cup sour cream
- 1 1/4 cups mayonnaise
- 1/2 cup white vinegar
- 1 teaspoon black pepper, freshly cracked
- 1/2 teaspoon salt
- 6 pieces bacon, cooked and chopped
- 4 green onions, sliced thin
- Try swapping sour cream and mayo quantities and less vinegar
Crispy Skin Salmon
By karen1
Sprinkle the salmon with salt and pepper
- 2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter, softened and divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon whole tarragon leaves
Chicken with Morels
By karen1
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water
- 6 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 1⁄4 cup clarified butter
- 1⁄3 cup chopped shallots (2 large)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup Madeira wine
- 1 cup (8 ounces) creme fraiche
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
Fruit Salad with Orange-Vanilla Syrup
By karen1
Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar
- 1 cup sugar
- Zest and juice of 1 orange
- 1 vanilla bean
- 4 pints strawberries, hulled and halved
- 2 pints blueberries
- 2 cups green grapes, halved
- 2 cups red grapes, halved
- Fresh mint leaves
Orange Fennel Salad
By karen1
Directions Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later
- 2 pounds fennel bulbs
- 3 to 4 oranges
- 1/4 cup good olive oil
- 2 lemons, juiced
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces arugula
Lamb Sliders
By karen1
Place a grill pan over medium-low heat or preheat a gas or charcoal grill
- 5 tablespoons olive oil
- 2 large shallots, minced
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1 pound ground lamb(ground turkey as substitute)
- 1 teaspoon ground cumin
- 1 tablespoon ketchup
- 2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes
- 8 small hamburger or slider buns, such as King's Hawaiian, halved