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Recipes
Green Salad with Mustard Vinaigrette
By karen1
, 2002, Barefoot Contessa Family Style, All rights reserved
- 3 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Antipasto Salad
By karen1
Recipe courtesy Giada De Laurentiis
- 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 cup provolone cheese, cut into strips
- 1/4 cup grated Asiago cheese
- 2 tablespoons green olives, halved and pitted
- 2 tablespoons roasted red peppers, cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Easy Spaghetti Bolognese
By karen1
In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crisp, 7 to 10 minutes
- 6 oz. bacon slices, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 1 1/2 tsp. kosher salt, plus more, to taste
- 3 garlic cloves, minced
- 2 lb. ground beef
- 6 oz. tomato paste
- 1 cup milk
- 1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground pepper, to taste
- 1 lb. spaghetti, cooked, water reserved
Apple Brown Betty with Ice Cream
By karen1
Preheat oven to 375 degrees F
- 1 stick unsalted butter, melted, plus more for baking dish
- 4 tablespoons sugar
- 6 Granny Smith apples, peeled, cored and cut into small wedges
- 1 lemon, juiced
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Pinch ground nutmeg
- Pinch salt
- 1/4 cup apple brandy (recommended: Calvados)
- 1 loaf brioche bread, crusts discarded and bread cubed
- 1 quart vanilla bean ice cream, for serving
- Powdered sugar, for garnish
Dinner Spanakopitas
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Bittersweet Chocolate Ganache - 2 Ways
By karen1
2011, Ina Garten, All Rights Reserved
- 8 ounces good bittersweet chocolate
- 1/2 cup heavy cream
- 1/2 teaspoon instant coffee granules
Tarragon Tortellini Salad
By karen1
Cook tortellini according to package directions; drain well
- 1 (7-ounce) package cheese filled tortellini
- 1 (13.75-ounce) can quartered artichoke hearts, drained and chopped
- 1/2 pound Genoa salami, cut into 1/4-inch cubes
- 1 medium green bell pepper, chopped
- 1 cup chopped Spanish olives
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Basil Pesto Bread
By karen1
For the pesto, combine all ingredients in a food processor or blender
- Pesto:
- 2 cups fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup grated Parmesan or Romano
- 1/2 cup pine nuts, toasted
- 4 garlic cloves, roughly chopped
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 baguette
Chicken with Shallots
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Smoked Salmon and Vegetable Cream Cheese Bagels
By karen1
2007, Ina Garten, All Rights Reserved
- 2 sesame bagels
- Vegetable Cream Cheese, recipe follows
- 4 slices smoked salmon
- 16 ounces cream cheese, at room temperature
- 2 tablespoons minced scallions, white and green parts
- 2 tablespoons finely chopped carrot
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped radish (2 radishes)
- 2 to 3 pinches kosher salt
- 1 pinch finely ground black pepper