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Recipes
Pesto
By karen1
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
- 1/4 cup walnuts
- 1/4 cup pignolis (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 good olive oil
- 1 cup freshly grated Parmesan
Easy Sticky Buns
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Lime Meringue Tart
By karen1
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minu...
- 1 1/4 cups all-purpose flour
- 1/2 cup, plus 3 tablespoons sugar
- Kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold vegetable shortening, (recommended: Crisco)
- 1/4 cup ice water
- 4 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Lime Filling, recipe follows
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 extra-large eggs
- 1/4 cup finely grated lime zest (6 to 8 limes)
- 1/2 cup freshly squeezed lime juice
- 1/8 teaspoon kosher salt
Hot Sherried Fruit Casserole
By karen1
Drain fruit and arrange in layers in a 2 qt
- 1 medium can sliced pineapple
- 1 medium can peach halves
- 1 medium can pear halves
- l medium can apricot halves
- 1 can bing cherries
- 1 medium can mixed fruit
- maraschino cherries
- Sauce
- a stick butter
- 2 heaping tablespoons flour
- 1/2 cup light brown sugar
- 1 cup sherry (Gallo dry cooking sherry)
Roasted Tomato Caprese Salad
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
Pearl Couscous with Chicken and Peas
By karen1
Directions In a large saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 cups (about 7 ounces) pearl (Israeli) couscous
- 2 1/2 cups low-sodium chicken broth
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 4 green onions, chopped
- 1 cup frozen peas, thawed
- 1 rotisserie chicken breast, chopped to yield 1 cup of meat
Orecchiette with Indian-Spiced Cauliflower and Peas
By karen1
In a large frying pan, heat the oil over moderately low heat
- 2 tablespoons cooking oil
- 1 onion, cut into thin slices
- 2 cloves garlic, chopped
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1/2 head cauliflower, cut into small florets (about 4 cups)
- 1/2 cup water
- 1 1/2 cups canned crushed tomatoes (one 16-ounce can)
- 1 teaspoon salt
- 1 cup frozen petit peas
- 1/3 cup chopped cilantro
- 3/4 pound orecchiette
Chicken with Herbed Goat Cheese
By karen1
Preheat the oven to 375 degrees
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 12 ounces Montrachet goat cheese, with garlic and herbs
- Fresh basil leaves
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Brioche and Berry Bread Pudding with Lemon Fondant
By karen1
Butter and sugar 6 (6-ounce) ramekins
- Brioche Bread Pudding:
- Butter, room temperature
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup sugar, plus more for dusting and topping
- 4 large slices brioche bread
- 2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
- Lemon Fondant:
- 2 cups powdered sugar
- 2 tablespoons water
- 2 lemons, zested and juiced
Red Beans & Rice
By karen1
In a sauté pan over medium-high heat, warm the oil
- 2 Tbs. vegetable oil
- 1 lb. smoked sausage, cut into 1/2-inch slices
- 1 lb. smoked ham, cut into 1/2-inch cubes
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 quarts water
- 1 lb. red kidney beans
- 1 bay leaf
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- Steamed white rice for serving
- Hot sauce for serving