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Recipes
Sour Cream Mashed Potatoes
By karen1
Cut the potatoes into 1-inch cubes and place them in a large pot
- 3 pounds boiling potatoes, peeled
- Kosher salt
- 1 1/2 cups milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon freshly ground black pepper
Citrus Rice Salad
By karen1
For the Rice Salad: Place an oven rack in the center of the oven
- 1/2 cup sliced almonds
- 4 cups low-sodium chicken stock
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups brown basmati rice, rinsed
- 3/4 cup chopped fresh flat-leaf parsley
- 1 medium orange, zested
- 1 lemon, zested
- 1 cup thinly sliced green onions
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
Campanelle with Spicy Mint Sauce
By karen1
For the pasta: Bring a large pot of salted water to a boil over high heat
- Salt
- 1 pound campanelle pasta
- 1 cup grated Pecorino Romano cheese
- 1 1/4 cups chopped fresh mint
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup extra-virgin olive oil
- 1 large serrano chile, stemmed, seeded and coarsely chopped
- 1 clove garlic, peeled and smashed
- add sundried tomatoes or bacon for a change
Raspberry-Almond Pie
By karen1
Directions Place an oven rack in the center of the oven and preheat to 425 degrees F
- 2 sticks unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan
- 2 cups all-purpose flour, plus more for dredging
- 1 cup almond flour
- 1/4 teaspoon fine salt
- 1/4 cup iced water, plus extra, as needed
- 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
- One 7-ounce tube almond paste, cut into 1/2-inch pieces, at room temperature
- 3 large eggs, at room temperature, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons agave
- 1/2 teaspoon pure almond extract
- 12 ounces (about 3 1/2 cups) fresh raspberries
- 2 tablespoons agave
- 1 egg, beaten
- One 11 1/2-by-8-inch rectangular tart pan with a removable base
- One 2-inch shaped cookie cutter, such as a heart or leaf
Truffled Fillet of Beef Sandwiches
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 1/2 to 2 pounds fillet of beef, trimmed and tied
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt and coarsely ground black pepper
- 2 French baguettes, 18 to 20 inches long
- 3 ounces black truffle butter, at room temperature
- 1 (2-ounce) chunk good Parmesan cheese
- Fresh baby arugula
Cream of Fresh Tomato Soup
By karen1
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat
- 3 tablespoons good olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream
- Croutons, for garnish
Lemon Chicken Breasts
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Frozen Key Lime Pie
By karen1
Preheat the oven to 350 degrees F
- For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- For the filling:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
- For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Sesame Chicken
By karen1
Wash the chicken under cold running water, pat dry and trim off any excess fat
- For the marinade/batter:
- 3 boneless chicken breasts (about 1 1/2 pounds total)
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
- For the sauce:
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste (recommended: Sambal Oelek)
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- Peanut oil, for deep-frying
- Salt
- 3 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely chopped scallions, for garnish
- 5 to 6 cilantro sprigs, for garnish
Chicken in Tarragon-Mustard Cream Sauce
By karen1
In a very large skillet, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving