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Recipes
Spinach Gratin
By karen1
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 4 tablespoons (1/2 stick) unsalted butter
- 4 cups chopped yellow onions (2 large)
- 1/4 cup flour
- 1/4 teaspoon grated nutmeg
- 1 cup heavy cream
- 2 cups milk
- 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Gruyere cheese
Bananas Foster French Toast with Whipped Cream Cheese
By karen1
For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted wit...
- 8 ounces cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1 cup very cold heavy cream
- 2 tablespoons granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 4 tablespoons canola oil
- Eight 1/2-inch-thick slices day-old brioche, left out overnight on a baking rack
- 4 tablespoons unsalted butter
- 1 cup packed light brown muscovado sugar
- Pinch ground cinnamon
- 2 small ripe bananas, cut into 1/2-inch-thick slices
- 1/2 cup dark rum
- 2 tablespoons banana liqueur
- Confectioners' sugar, optional
- Mixed berries, for garnish
- Mint sprigs, for garnish
Salami, Bacon and Spinach Hash
By karen1
Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 mi...
- 8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces
- 2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
- 3 cups baby spinach leaves
- 5 ounces dry salami, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon ground nutmeg
- Zest of 1/2 medium orange
- 4 large eggs, at room temperature
Lemony Salmon with Cherry Tomato Couscous
By karen1
From Nigella Kitchen by Nigella Lawson
- Heaping 1 cup couscous
- 3 teaspoons kosher salt or 1 1/2 teaspoons table salt
- 1/2 teaspoon paprika
- 1 tablespoon grated fresh gingerroot
- 1 cup freshly boiled water
- 1/2 small red onion, finely chopped (about 1/4 cup)
- 1 lemon, halved
- 1 tablespoon garlic flavored oil, plus 1 teaspoon
- 1 pint cherry or grape tomatoes
- 4 salmon fillets
- 1 cup chopped fresh cilantro leaves
Petits Pois a la Francaise
By karen1
Cook the scallions in the butter and oil until soft
- 3 small or 2 fat scallions, finely sliced
- 3 tablespoons unsalted butter
- 1 drop garlic-infused oil (or any oil really)
- 1 Little Gem (Butterhead) lettuce, shredded soft lettuce
- 2 cups frozen petits pois
- 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)
Upside-Down Apple French Toast with Cranberries and Pecans
By karen1
Preheat oven to 350 degrees F
- French toast:
- 4 eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 loaf challah bread, cut into 1 inch-thick slices
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup light brown sugar, plus more for sprinkling, divided
- 4 Granny Smith apples
- 1/4 cup heavy cream
- 1/2 cup pecans
- 1/2 cup dried cranberries
- Confectioners' sugar, garnish, optional
Chicken Alfredo Pizza
By karen1
Preheat the oven to 375 degrees F
- 1 (3/4 pound) boneless skinless chicken breast
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon all-purpose flour, plus more for work surface
- 1 cup heavy cream
- 1/4 cup grated Parmesan
- 1 (16-ounce) ball pizza dough, store-bought
- 2 cups baby spinach, well washed and dried
- 1 cup grape tomatoes, red and yellow
- 1 cup grated mozzarella
- Olive oil, for brushing crust
Pork Tenderloin Sandwiches with Honey Mustard
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- Two 1-pound pork tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil
- 2 tablespoons grapeseed oil
- 2 large shallots, chopped
- 1/2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cloves garlic, minced
- 1/2 cup white wine, such as pinot grigio
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 6 sourdough demi-baguettes or rolls, halved lengthwise
Crabcakes with Remoulade Sauce
By karen1
For the remoulade: Combine the mayonnaise, chopped onion, chopped red pepper, capers, chopped parsley, mustard, hot...
- Remoulade sauce
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon capers
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grain mustard
- 3 dashes hot sauce
- Salt and freshly ground black pepper, to taste
- Crabcakes
- 4 tablespoons olive oil
- 1 cup small diced yellow onions
- 1/2 cup small diced celery
- 1/2 cup small diced red bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped garlic (about 3 cloves)
- 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon Creole mustard
- 1/4 teaspoon hot sauce
- 1/2 cup fine bread crumbs
- 2 tablespoons butter
Plum Tart
By karen1
Preheat the oven to 400 degrees F
- 2 cups all-purpose flour
- 3/4 cup finely chopped walnuts
- 3/4 cup light brown sugar, lightly packed
- 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
- 1 egg yolk
- 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise