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Recipes
Grilled Chive Potatoes
By karen1
by The Bon Appétit Test Kitchen
- 6 red-skinned potatoes, scrubbed
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons chopped fresh chives
- 1 teaspoon finely grated lemon peel
- Nonstick vegetable oil spray
Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce
By karen1
For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt
- 1 cup packed light brown muscovado sugar
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup chopped pecans, toasted
- 3 ripe peaches, halved, pitted and sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- Rounded 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg or cardamom
- 1 cup whole milk
- 1 cup sour cream
- 3 tablespoons unsalted butter, melted
- 2 tablespoons pure cane sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Nonstick spray or melted unsalted butter, for waffle iron
- Confectioners' sugar, for garnish
- Sprigs fresh mint, for garnish
Crusty Baked Potatoes with Whipped Feta
By karen1
Preheat the oven to 400 degrees F
- Whipped Feta:
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- Grated zest of 1 large lemon
- 1 tablespoon coarse fleur de sel or sea salt
- 4 large (8- to 10-ounce) Idaho baking potatoes
- Good olive oil
- Whipped Feta (see recipe)
- Chopped fresh chives
- 6 ounces Greek feta, crumbled
- 2 ounces cream cheese, at room temperature
- 1/3 cup good olive oil
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Gravlax with Mustard Sauce
By karen1
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish
- 3 pounds fresh salmon, center cut
- 1 large bunch of dill, plus 1/4 cup chopped dill for serving
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tablespoons white peppercorns, crushed
- 1 tablespoon whole fennel seeds
- Pumpernickel bread, for serving
- Mustard Sauce, recipe follows
Panettone Bread Pudding with Amaretto Sauce
By karen1
Directions To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium hea...
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons cornstarch
- 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
Jumbo Pico
By karen1
Directions Cut up the tomatoes into quarters and add to a bowl
- 5 whole plum (Roma) tomatoes
- 1/2 large onion
- 1 jalapeno, halved, seeded and finely sliced
- 1/2 cup fresh cilantro leaves
- 2 limes
- 1/2 teaspoon salt
Vinaigrette For Green Salad
By karen1
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Crab and Avocado Salad with Japanese Dressing
By karen1
In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt
- 2 tablespoons mirin (sweet rice wine)
- 1/2 teaspoon wasabi paste
- 1 tablespoon rice vinegar
- Few drops sesame oil
- 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
- 1 long red chile pepper, deseeded and finely chopped
- 1 1/4 cups crabmeat
- Approximately 1 teaspoon lime juice
- 5 cups rocket salad
- 1 ripe avocado
- 1 to 2 teaspoons chopped chives
Spruced-Up Vanilla Cake
By karen1
Preheat oven to 350°F and put cookie sheet in at same time
- 2 sticks (16 tbs.) soft butter, plus one more for greasing (or use nonstick cooking spray)
- 1 1/2 cups sugar
- 6 eggs
- 2 1/3 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 cup plain fat-free yogurt
- 4 tsp. vanilla extract
- 1 to 2 tbs. confectioners’ sugar
Pic's Fresh Crab Salad with Lime Zest
By karen1
Copyright, 2004, The Provence Cookbook, Patricia Wells, All Rights Reserved
- 1 pound fresh lump crabmeat
- 2 limes, zest grated
- 5 or 6 tablespoons mayonnaise
- Fine sea salt
- Freshly ground white pepper to taste
- Several lettuce leaves or thinly slice cucumbers, for garnish