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Recipes
Buttermilk Cheddar Biscuits
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
- Maldon sea salt, optional
Farfalle with Broccoli
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound farfalle pasta
- 2 heads broccoli, trimmed to florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 5 anchovy fillets, diced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
Tri-Berry Oven Pancakes
By karen1
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 cup each raspberries, blueberries, and sliced strawberries
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
- 3 extra-large eggs, at room temperature
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3/4 teaspoon kosher salt
- Maple syrup and confectioners' sugar, for garnish
Manhattan
By karen1
Copyright, 2004, Ina Garten, All Rights Reserved
- 6 ice cubes
- 1/4 cup sweet vermouth
- 1 cup bourbon whiskey
- Cocktail cherries, to decorate
Bucatini With Olive-Caper Sauce (Puttanesca)
By karen1
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces bucatini or spaghetti
- 1 small clove garlic
- 2 tablespoons capers, drained and rinsed
- Pinch of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 pound tomatoes, diced
- 2/3 cup pitted kalamata or nicoise olives, chopped
- 3 tablespoons unsalted butter, cut into pieces, at room temperature
- 3 tablespoons chopped fresh basil
- 8 ounces fresh mozzarella cheese, finely chopped
Linguine with Lemon, Garlic and Thyme Mushrooms # 2 Linguine with garlic oil and Pancetta
By karen1
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest,...
- 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
- Small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine
- 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
- 2 to 3 tablespoons freshly grated Parmesan, or to taste
- Freshly ground black pepper
- # 2 2 tbs. garlic infused olive oil
- 8 ounces pancetta, 8 ounces linguine, parsley leaves optional
Conchiglie al Forno with Mushrooms and Radicchio
By karen1
Copyright 2010, Johanne Killeen, All Rights Reserved
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Broccoli and Bow Ties
By karen1
2002 Barefoot Contessa Family Style
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
Country Style Rotini
By karen1
Cook pasta according to pkg
- 1 lb. garden rotini (6 Cups)
- 1/4 c. olive oil
- 1 1/2 c. ham julienned
- 1/2 c. red pepper julienned
- 1/2 c. yellow pepper julienned
- 1 c. mushrooms sliced
- 1 tbsp. garlic minced
- salt and pepper to taste
- 3/4 c. chicken broth
- 3/4 c. fresh spinach, chopped
- 1/2 c. parmesan cheese
Tarragon Chicken
By karen1
From NIGELLA KITCHEN by Nigella Lawson
- 2 teaspoons garlic oil
- 2 fat scallions or 4 skinny ones, thinly sliced
- 1/2 teaspoon freeze-dried tarragon
- 2 chicken breast fillets, skinless and boneless
- 1/3 cup vermouth or white wine
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/2 cup heavy cream
- Fresh white pepper, to grind over
- 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling