Karen1's profile page
Recipes
Wild Mushroom Risotto
By karen1
Copyright 2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1-ounce dried morel mushrooms
- 1/2 pound fresh porcini or cremini mushrooms
- 4 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup chopped shallots (3 shallots)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese, plus extra for serving
Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta
By karen1
Line a strainer with some cheesecloth, add the ricotta and let drain for at least 1 hour
- 1 cup ricotta
- 1 bunch broccoli rabe, ends trimmed(blanch also 2 to 3 minutes then ice bath)
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 12 large eggs
- Kosher salt and freshly ground black pepper
- Scant 2 cups cubed day-old Italian bread (1/2-inch cubes)
- 2 tablespoons canola oil
- 3 links pork or turkey sausage (hot, sweet or any combination), meat removed from casings (about 8 ounces)
- 1 small onion, finely diced
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped fresh flat-leaf parsley
- Homemade or good-quality pasta sauce, for serving, optional
Spring Green Risotto With Artichokes
By karen1
2012, Ina Garten, All Rights Reserved
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 8 ounces frozen artichoke hearts, defrosted
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons minced fresh chives, plus extra for serving
Fried Zucchini
By karen1
Recipe copyright, Alex Guarnaschelli
- 4 cups canola oil
- 1 cup toasted Italian breadcrumbs
- 3 tablespoons grated Parmesan
- 3 eggs
- 1 splash cold water
- 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
- 2 cups flour, for dredging
- Kosher salt
- 1 tablespoon paprika, for dusting
- 1 lemon, cut into wedges
Tomatoes Roasted with Pesto
By karen1
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved
- 2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good olive oil
- 2 teaspoons dried oregano
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pesto, store-bought or homemade (recipe follows)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 11/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Green Beans with Red Bell Pepper
By karen1
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer
- 1 pound green beans
- 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth, plus more if needed
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
- Ground black pepper
Cinnamon-Raisin Bread Custard with Fresh Berries
By karen1
Preheat the oven to 350°
- 16 slices of cinnamon-raisin bread
- 6 tablespoons unsalted butter, melted and cooled slightly
- 4 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Confectioners' sugar
- Fresh berries, for serving
Chicken Marsala Casserole
By karen1
Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 cups long-grain rice, uncooked
- 1 cup sliced fresh mushrooms
- 3 green onions, sliced
- 1 cup (4 ounces) shredded mozzarella cheese
- 2 3/4 cups chicken broth
- 1/2 cup marsala wine
- 1/4 cup (1/2 stick) butter, cut into teaspoon size pats
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Additional shredded mozzarella cheese (optional)
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
Trisha's Chicken Tortilla Soup
By karen1
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream