Karen1's profile page
Recipes
Easy Cheese Danish
By karen1
2008, Barefoot Contessa at Home, All Rights Reserved
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Pasta Pesto and Peas
By karen1
Cook fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta i...
- 3/4 pound fusilli pasta
- 3/4 pound bowtie pasta
- 1/4 cup extra virgin olive oil
- 1 1/2 cups pesto (packaged or homemade recipe below)
- 1 10 ounce frozen chopped spinach defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups mayonnaise
- 1/2 cup freshly grated parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- Pesto ingredients
- 1/4 c. walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups extra virgin olive oil
- 1 cup freshly grated parmesan
Fregola Salad with Broccoli and Cipollini Onions
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound fregola or orzo pasta, or Israeli couscous
- 1/4 cup extra-virgin olive oil
- 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 pound broccoli, cut into small florets
- 1/3 cup water
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup grated Parmesan
- 2 large lemons, zested and juiced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons honey
- 3 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground black pepper, divided
- 1 cup (about 1 ounce) chopped fresh chives
Salmon Baked in Foil
By karen1
Preheat the oven to 400 degrees F
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Ligurian Fish Stew
By karen1
For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- Kosher salt
- 3/4 cup white wine, such as Pinot Grigio
- 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
- 1 cup water
- 1/2 teaspoon red pepper flakes, plus extra for garnish
- 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
- Olive oil, for drizzling, plus 3 tablespoons
- 1 garlic clove, halved
Breakfast Bread Pudding
By karen1
Preheat the oven to 350 degrees F
- 5 extra-large whole eggs
- 2 extra-large egg yolks
- 2 1/2 cups half-and-half
- 1/3 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons orange zest (2 oranges)
- 1/2 teaspoon kosher salt
- Brioche loaf
- 1/2 cup golden raisins
- Maple syrup, to serve
- Directions
- Preheat the oven to 350 degrees F.
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By karen1
Preheat the oven to 350°
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Chocolate-Dried Cherry Bread Pudding
By karen1
Special equipment: Eight 4-ounce ramekins Put the dark chocolate chips in a large heatproof bowl
- 2/3 cup (about 4 ounces) dark chocolate chips
- 5 large eggs
- 5 tablespoons packed dark brown sugar
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons brandy
- Finely grated zest of 1/4 orange
- Seeds of 1/2 vanilla bean
- 1/4 teaspoon fine sea salt
- 5 tablespoons granulated sugar
- 6 slices soft white bread, cut into 1/2-inch cubes
- 1/2 cup (about 3 ounces) milk chocolate chips
- 1/2 cup dried cherries
- Nonstick cooking spray
- 1 tablespoon Turbinado sugar
Steak Au Poivre
By karen1
Recipe courtesy Alton Brown, 2005
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
Lemon Yogurt Cake
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
- Blueberry sauce is great on top also.