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Recipes
Nutty Meringue Cookies
By karen1
Preheat the oven to 225 degrees F
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Pinch salt
- 1/4 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup toasted and finely chopped pecans
Leek & Pancetta Risotto with Fines Herbes
By karen1
Put the parsley, chervil, tarragon, 4 Tbs
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chervil
- 1 to 2 Tbs. chopped fresh tarragon
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 3 oz. pancetta, diced
- 1/2 yellow onion, chopped
- 4 leeks, white and light green portions, rinsed well and thinly sliced
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken broth, warmed
- 2 Tbs. unsalted butter, cut into 2 pieces
- 1/2 cup grated Parmigiano-Reggiano cheese
Buttery Crab Bread Pudding
By karen1
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat...
- 10 ounces lump crabmeat, picked over
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 2 teaspoons fresh lemon juice
- Pinch of cayenne pepper
- Kosher salt and freshly ground pepper
- 1 stick unsalted butter, softened, plus more for greasing the dish
- One 24-inch day-old baguetteâends trimmed, bread cut into 3/4-inch slices
- 4 large eggs
- 1 cup milk
- 1 cup half-and-half
Penne with Brown Butter, Arugula, and Pine Nuts (Great in Summer)
By karen1
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound penne rigate pasta
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated Parmesan
- 1/2 cup toasted pine nuts (see Cook's Note)
- 2 tablespoons capers, rinsed and drained
Salmon Cakes
By karen1
2008, Ina Garten, All Rights Reserved
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed * Panko bread crumbs substitute
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Blissini
By karen1
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups Prosecco, chilled
- 1 1/2 cups orange juice, chilled
- 1 1/2 cups pomegranate juice, chilled
- Mint leaves, for garnish
Asparagus Soup with Herbed Goat Cheese
By karen1
Recipe courtesy Giada De Laurentiis
- 1/2 cup (4 ounces) goat cheese, at room temperature
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Vegetable oil cooking spray
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- Special equipment: a 1/2-ounce cookie or ice cream scoop
Balsamic-Roasted Brussels Sprouts
By karen1
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, 1/4-inch-diced
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
- # 2
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Greek Savory Cheese Pie (Tiropita)
By karen1
Combine eggs, feta, ricotta, grated kefalograviera, and Greek yogurt in a medium mixing bowl
- 3 3 3 Eggs
- 2.5 2.5 2.5 cups crumbled feta
- 2 2 2 cups ricotta
- Cup Cup grated kefalograviera cheese (or substitute pecorino romano)
- Cup Cup plain Greek yogurt
- Pinch Pinch of grated nutmeg
- 6-7 6-7 6-7 sheets of phyllo
- Cup Cup of Texas pecans, plus extra for garnish
- Cup Cup of raw local honey
Pulled Pork Sliders
By karen1
In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder
- 1 Tbs. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 1 Tbs. paprika
- 1 tsp. mustard powder
- 3 1/2 lb. boneless pork shoulder
- 1 Tbs. vegetable oil
- 1 large yellow onion, halved and sliced 1/4 inch thick
- 4 garlic cloves, peeled and lightly smashed
- 1/4 cup tomato paste
- 3/4 cup cider vinegar
- 2 cups chicken broth
- 36 Parker House rolls, halved
- Cole Slaw if desired