Karen1's profile page
Recipes
String Beans with Shallots
By karen1
Recipe courtesy Barefoot Contessa Family Style,2002, All Rights Reserved
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Herbed New Potatoes
By karen1
2004, Barefoot in Paris, All Rights Reserved
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill
Rigatoni with Red Pepper, Almonds and Bread Crumbs
By karen1
Bring large pot of salted water to boil over high heat
- 1 pd. rigatoni pasta
- 3 cups purchased garlic flavored croutons (5 ounces)
- 1/4 cup slivered almonds (1 ounce) toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra virgin olive oil
- Add black olives as a change.
Perfect Roast Turkey
By karen1
Recipe courtesy Barefoot Contessa Parties!,2001, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 fresh turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
Rosemary and Mustard Chicken
By karen1
Position a rack in the center of the oven and preheat the oven to 400 degrees F
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig
- 1 tablespoon Dijon mustard
- 2 teaspoons herbes de Provence
- Kosher salt and freshly ground pepper
- One 4 1/2 to 5-pound chicken, rinsed and patted dry
Peach, Raspberry and Lime Sangria
By karen1
Recipe courtesy Giada De Laurentiis More like a bellini than sangria
- 1/4 cup Simple Syrup, recipe follows
- One 1-pound bag frozen peach slices, thawed
- 1/2 cup peach liqueur or brandy, such as Matilde, DeKuyper or Bols
- 1 tablespoon fresh lime juice
- 1/2 cup fresh or frozen raspberries, thawed
- 1 lime, thinly sliced
- 1/4 cup chilled club soda
- One 750ml bottle chilled prosecco or other sparkling white wine
- 1 cup sugar
Shrimp Fra Diavolo
By karen1
Directions In a large saute pan, heat the olive oil over medium-high heat
- 3 tablespoons olive oil
- 1 pound jumbo or U-12 shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon red chile flakes
- 3 cloves garlic, thinly sliced
- 1/2 serrano chile, seeded and finely minced
- 1/4 cup limoncello or sambuca
- 1/4 cup white wine
- 2 cups crushed San Marzano tomatoes
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon fresh parsley leaves, finely minced
- 1 teaspoon fresh basil leaves, finely minced
- 1 teaspoon fresh oregano leaves, finely minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- Zest and juice of 1 lemon
- Garlic Bread, recipe follows
- 1 baguette, split lengthwise
- 4 tablespoons butter, melted
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh parsley
- 1 teaspoon chile flakes, optional
Penne with Sun-Dried Tomato Pesto
By karen1
Directions Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Wholegrain Mustard and Ginger Cocktail Sausages
By karen1
Preheat the oven to 350 degrees F
- Scant 1/2 cup ginger conserve
- Scant 1/2 cup wholegrain mustard
- 1 tablespoon garlic oil
- 1 tablespoon soy sauce
- 50 skinny breakfast sausage links
- 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)
- Use orange marmalade and grated or ground ginger if can't find ginger jam
Roasted Shrimp Cocktail with Green Goddess Dressing
By karen1
Directions Preheat the oven to 400 degrees F
- 2 pounds large shrimp (14 to16 shrimp per pound)
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped basil leaves (18 to 20 leaves)
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 stalks celery, cut into sticks