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Recipes
Coq Au Vin
By karen1
2007, Ina Garten, All Rights Reserved
- 4 ounces good bacon or pancetta, diced
- 1 (3 to 4-pound) chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 1 teaspoon chopped garlic
- 1/4 cup Cognac or good brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy
- 1 cup good chicken stock, preferably homemade
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, at room temperature, divided
- 1 1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms, stems removed and thickly sliced
Lasagna with Turkey Sausage
By karen1
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1 1/2 pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
Sicilian Pasta with Tomatoes, Garlic and Almonds
By karen1
Put abundant water on to boil for the pasta, waiting for it to come to a boil before salting it
- Salt for pasta water, to taste
- 1 1/4 pounds fusilli lunghi or other pasta of your choice
- 8 ounces cherry or grape tomatoes
- 6 anchovy fillets
- 2 tablespoons golden raisins
- 2 cloves garlic, peeled
- 2 tablespoons capers, drained
- 1/3 cup skinned almonds
- 1/4 cup extra-virgin olive oil
- Leaves from small bunch basil (approximately 1 cup, packed ), to serve
Crab Salad
By karen1
Combine crab, lime zest, and enough mayonaise to coat crab evenly
- 1 lb. fresh crabmeat
- 2 limes, zest grated
- 5-6 tablespoons mayonaise
- fine sea salt
- ground white pepper to taste
- lettuce leaves or thin sliced cucumbers for garnish
Indonesian Grilled Swordfish
By karen1
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl
- 1/3 cup soy sauce
- 1/4 cup canola or peanut oil, plus extra for brushing on the grill
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup minced or finely chopped ginger root
- 2 tablespoons minced garlic (4 cloves)
- 2 tablespoons Dijon mustard
- 6 (8-ounce, 1-inch thick) swordfish steaks
- Kosher salt
Chicken Salad
By karen1
Preheat the oven to 350 degrees F
- 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup pecan halves
- 1/2 cup walnuts halves
- 1/2 cup good mayonnaise
- 1/2 cup sour cream
- 1 tablespoon chopped fresh tarragon leaves, divided
- 1 cup green grapes, cut in 1/2
- Lettuce leaves, for serving
Lemon Profiteroles
By karen1
In a small saucepan, bring the milk and lemon zest to a boil over medium heat
- 1 cup whole milk
- 2 tablespoons lemon zest (from 2 large lemons)
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- *Can be found at gourmet food stores or bakeries
Turkey and Pancetta Pot Pies
By karen1
Place an oven rack in the center of the oven
- 2 tablespoons extra-virgin olive oil
- 4 ounces finely diced pancetta
- 1 tablespoon unsalted butter, at room temperature
- 1 large or 2 small shallots, chopped
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 3 cups (about 14 ounces) roasted turkey breast meat, cut into 1/2-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 3/4 cup flour, plus extra for dusting
- 1/4 cup cornmeal
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ounce (2 tablespoons) unsalted butter, cut into 1/2-inch cubes
- 1 cup grated Parmesan
- 1/3 cup buttermilk, plus extra, as needed
- 3 tablespoons extra-virgin olive oil
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter. A 3-inch round cookie cutter
Guacamole Salad
By karen1
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes
By karen1
For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl a...
- 1/2 cup mayonnaise
- 2 heaping tablespoons prepared horseradish, drained
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon chile de arbol or cayenne powder
- Salt and freshly ground black pepper
- 1 1/2 pounds jumbo lump crab meat, picked over
- 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
- 2 green onions, green and pale green parts thinly sliced
- 1 cup all-purpose flour
- 1/2 cup plus 1 tablespoon fine yellow or white cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 2 teaspoons clover honey
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
- 1 tablespoon ground bay leaves
- 2 1/2 teaspoons celery salt
- 1 1/2 teaspoons dry mustard
- 1 1/4 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 3 large egg yolks, lightly beaten
- 1 1/2 sticks unsalted butter, melted until foamy
- 1 teaspoon kosher salt
- Canola oil, for frying crab cakes
- Fresh parsley leaves, for garnish