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Recipes
Pantry Paella
By karen1
Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid c...
- Pinch saffron threads
- 1/4 cup sherry (recommended: Oloroso)
- 2 tablespoons regular olive oil
- 3 scallions, finely sliced
- 1 clove garlic, peeled and finely sliced
- 1 1/4 cups rice, such as Bomba, Paella or Arborio
- 8 ounces peeled raw frozen prawns, thawed
- 3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
- 1 1/2 cups diced cold cooked pork
- 1 1/4 cups frozen peas
- 2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
- Salt
- 1 lemon, cut into wedges, for serving
- Chopped cilantro leaves, for serving
- Chorizo sausage can be used for the pork
Blinis with Creme Fraiche and Smoked Salmon
By karen1
2010, Ina Garten, All Rights Reserved
- 20 store-bought blinis
- 1/2 pound Norwegian smoked salmon, thinly sliced
- 1/4 cup creme fraiche or sour cream
- Fresh dill, for garnish
Arnold Palmer
By karen1
Recipe courtesy Tyler Florence, 2008
- 4 English breakfast tea bags
- 1 tea kettle filled with boiling water
- 1 cup Simple Syrup, recipe follows
- 1 cup lemon juice
- 1 lemon, zest
- 2 cups ice cubes
- 1 cup sugar
- 1 cup water
Steak au Poivre and Ratatouille Hash
By karen1
For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer
- 2 tablespoons canola oil
- Kosher salt
- 2 teaspoons coarsely ground black pepper
- One 12-ounce hangar steak
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- 3 tablespoons canola oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 zucchini, diced
- 3 cloves garlic, finely chopped
- 1 cup grape tomatoes
- 2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced
- 1/2 cup chopped fresh flat-leaf parsley
Ham and Cheese in Puff Pastry
By karen1
2008, Ina Garten, All Rights Reserved
- 1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
- 2 tablespoons Dijon mustard
- 1/4 pound black forest ham, sliced
- 1/2 pound Swiss Gruyere cheese, sliced
- 1 egg, beaten with 1 tablespoon water, for egg wash
Blackberry Cobbler
By karen1
Preheat the oven to 350 degrees F
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh (or frozen) blackberries
- Whipped cream and/or ice cream, for serving
Strawberry Pina Colada
By karen1
Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and t...
- 1 cup ripe strawberries, stemmed and chopped
- 1 cup pineapple juice
- 1/4 cup coconut cream (recommended: Coco Lopez)
- Crushed ice, as needed
- Paper drink umbrellas, for garnish
- Whole strawberries, for garnish
- Pineapple wedges, for garnish
- Fresh mint leaves, for garnish
Fish and Chips
By karen1
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 1/2 pounds fresh cod fillets (choose thick ones)
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon freshly grated lemon zest
- 1/8 teaspoon cayenne pepper
- 1/2 cup water
- 1 extra-large egg
- Vegetable oil, for frying
- 2 large baking potatoes, unpeeled
- 2 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/3 teaspoon freshly ground black pepper
- 1/2 teaspoon minced fresh garlic
- 1/2 teaspoon minced fresh rosemary leaves
Crostata with Apples, Walnuts and Gorgonzola
By karen1
For the crust: In a food processor combine the flour, salt, and sugar
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons lemon juice
- 3 tablespoons ice water
- Filling:
- 3 tablespoons unsalted butter, melted
- 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chopped walnuts
- 1/3 cup crumbled Gorgonzola
- 1 large egg, lightly beaten
Linguine with Butter, Pecorino, Arugula and Black Pepper
By karen1
Recipe courtesy Giada De Laurentiis
- Salt
- 1 pound linguine
- 1/4 cup (1/2 stick) butter, room temperature
- 1 1/4 cups very finely grated Pecorino Romano
- 1 1/2 teaspoons freshly ground black pepper
- 1 cup coarsely chopped arugula