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Recipes
Korean Calamari
By karen1
From Nigella Kitchen by Nigella Lawson
- 1 cup sushi rice
- 5 to 6 ounces (6 baby) squid
- 2 tablespoons rice wine
- 2 tablespoons Korean gochujang paste
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Few dashes Asian sesame oil
- 2 teaspoons peanut or other flavorless oil
- Large handful fresh baby corn, or green beans, cut into 1/2-inch chunks
- 6 thin or 3 large scallions, sliced
Perfect Potatoes au Gratin (Super Easy)
By karen1
Preheat the oven to 400 degrees F
- 2 tablespoons butter, softened
- 8 large russet potatoes, scrubbed clean
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- Freshly ground black pepper
- 2 cups freshly grated sharp Cheddar
- 2 green onions, sliced thin (white and light green parts only)
Slow-Cooker Lasagna
By karen1
In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil
- 1 Tbs. olive oil
- 2 lb. Italian sausage, casings removed
- 2 jars (each 24 oz.) tomato sauce
- 2 cups water
- 1 lb. whole-milk ricotta cheese
- 2 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 1/2 lb. mozzarella cheese, grated
- 2 oz. Parmigiano-Reggiano cheese, finely grated
- Thinly sliced fresh basil for garnish
Lemon Blossoms
By karen1
Recipe courtesy Paula Deen
- 18 1/2-ounce package yellow cake mix
- 3 1/2-ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon, zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Smoked Salmon Crisps
By karen1
Chef Way Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh sa...
- 4 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon black sesame seeds
- 4 ounces sliced smoked salmon, finely chopped
- 1 1/2 teaspoons very finely chopped shallot
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
- 1/4 teaspoon finely grated lemon zest
- Freshly ground white pepper
- 1/2 cup crème fraîche
Heirloom Tomato and Basil Tart
By karen1
Recipe courtesy Giada De Laurentiis
- 1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook's Note
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 to 2/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
- 2 tablespoons thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Kosher salt
Cedar-Planked Salmon with Lemon and Dill
By karen1
Soak four 8-by-7-inch cedar planks in water for 2 hours
- 1 cup kosher salt
- 1/3 cup light brown sugar
- 1 cup chopped dill, plus 8 large dill sprigs
- Finely grated zest of 2 lemons, plus 16 lemon slices
- Eight 8-ounce, center-cut salmon fillets, with skin
- 2 cups sake
- Olive oil, for drizzling
Caramelized Bacon
By karen1
Directions Preheat the oven to 375 degrees F
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine's
Roasted Salmon Nicoise Platter
By karen1
Preheat the oven to 500 degrees F
- Vinaigrette:
- 4 lemons, zested and juiced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 1/2 pounds haricots verts, stems removed
- 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs, peeled and cut in 1/2
- 1 bunch watercress or arugula
- 1/2 pound large green olives, pitted
- 1 can anchovies, optional
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans
By karen1
Recipes & Menus | Recipes Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans 6 servin
- Poached Eggs:
- 2 teaspoons distilled white vinegar
- 12 large eggs
- Tomatillo Sauce:
- 1 medium white onion, peeled
- 8 ounces tomatillos (about 6 medium rinsed)
- 1 serrano chile
- 1 garlic clove, peeled
- 1/4 cup vegetable broth
- 1 tbsp. chopped fresh cilantro
- Poblano Chile Sauce:
- 1 large fresh poblano chile (often called pasillas)
- 1/2 tbsp. butter
- 2 tbsp. chopped white onion
- 1 small garlic clove, minced
- 3/4 cup heavy whipping cream
- 1/4 cup whole milk
- Refried Beans:
- 2 tbsp. olive oil
- 1/2 cup chopped white onion
- 2 garlic cloves, minced
- 2 plum tomatoes, chopped
- 2 15 ounce can black beans drained