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Recipes
Fried Smashed Potatoes with Lemons
By karen1
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
- Potatoes:
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
White Bean Soup
By karen1
In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs
- 1/4 cup olive oil, plus more for brushing
- 1/4 cup chopped pancetta
- 1/2 yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 3 cans (each 15 oz.) cannellini beans, drained
- 5 cups chicken broth
- 3/4 tsp. finely chopped fresh thyme
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper, to taste
- 12 baguette slices, each 4 inches long and 1/2 inch thick
- 1 cup jarred roasted red bell peppers
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 tsp. sherry vinegar
- 1/8 tsp. red pepper flakes
- 1/2 tsp. honey
Triple cheese and onion strata
By karen1
Arrange the stale baguette slices in a layer in a 10in square dish
- 1 baguette, ends chopped off and discarded, cut into 1/2in slices and left to go stale
- 6 spring onions, roughly sliced
- 5 oz mozzarella, roughly chopped
- 2 oz parmesan, shaved or grated
- 3 1/2 oz cheddar broken into pieces
- 3 1/2 fl oz soured cream
- 6 eggs
- small bunch fresh chives, chopped, to garnish
Blended Pork Sausage and Fried Eggs
By karen1
Recipe copyright, Alex Guarnaschelli
- 1 pound ground pork (lean but not too lean)
- Kosher salt
- 1 teaspoon chile flakes
- 1 teaspoon fennel seeds, toasted
- 1/2 teaspoon cayenne pepper
- 1/2 cup breadcrumbs, toasted
- 1/2 cup finely grated Parmesan
- 1 tablespoon canola oil
- 2 to 4 tablespoons unsalted butter
- 4 to 6 eggs
Sweet and Saltines
By karen1
Preheat the oven to 425 degrees F
- Cooking spray
- 35 to 40 saltine crackers
- 2 sticks (1 cup) butter
- 1 cup light brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Roasted Cherry Tomatoes
By karen1
Copyright, 2001,Barefoot Contessa Parties!, All rights reserved
- 4 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 20 fresh basil leaves, chopped or julienned
- Sea salt
Cornmeal-Crusted Halibut
By karen1
1. Mix the mayonnaise, capers, anchovy and parsley with the juice from one lemon in a small bowl
- 1/2 cup mayonnaise
- 1 tablespoon capers, finely chopped
- 1 anchovy, finely chopped
- 1/4 cup finely chopped parsley
- 2 lemons
- 1 1/4 pound halibut (or other firm white fish) cut into 4 individual fillets
- 1/2 cup coarse ground cornmeal
- 1 tablespoon chopped chives (optional, for garnish)
Pomegranate Cosmopolitans
By karen1
Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher
- 2 cups good vodka (recommended: Grey Goose or Finlandia)
- 1 cup orange liqueur (recommended: Cointreau)
- 1 cup cranberry juice cocktail, (recommended: Ocean Spray)
- 1/2 cup bottled pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (4 limes)
- Thinly sliced limes, for garnish
Warm Artichoke-Olive Dip
By karen1
Recipes & Menus | Recipes Warm Artichoke-Olive Dip Remember that old favorite, the warm spinach and artichoke...
- 1 8-ounce package frozen artichoke hearts, thawed
- 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
- 1 cup finely grated Parmesan cheese
- 3/4 cup green-olive tapenade
- 1 5.2-ounce garlic-and-herb cheese (such as Boursin)
- Assorted sliced crusty breads
Roast Turkey with Truffle Butter
By karen1
2009, Ina Garten, All Rights Reserved
- 1 (12 to 14-pound) fresh turkey, with giblets removed
- 3 ounces white truffle butter, at room temperature
- Kosher salt and freshly ground black pepper
- Large bunch fresh thyme
- 1 large onion, unpeeled and cut in eighths
- 1 whole head garlic, unpeeled and cut in half crosswise
- Good olive oil