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Recipes
Roasted Artichoke Salad
By karen1
Preheat the oven to 350 degrees F
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Littleneck Clam Soup with Butter Beans and Saffron
By karen1
In a large deep skillet, heat the olive oil until shimmering
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1/3 cup finely diced Serrano ham or prosciutto (2 ounces)
- 2 large garlic cloves, finely chopped
- 1 tablespoon fine dry bread crumbs
- Two 15-ounce cans butter beans with their liquid
- Pinch of dried thyme
- 1 bay leaf
- Large pinch of saffron threads
- 2 tablespoons water
- Freshly ground pepper
- 3 dozen littleneck clams—scrubbed and shucked, liquor reserved
- 2 tablespoons finely chopped flat-leaf parsley
Cucumber, Tomato and Red Onion Salad
By karen1
Recipe courtesy Claire Robinson, 2011
- 1/4 small red onion, cut into thin slices
- 1/2 seedless cucumber, cut into 1/3-inch dice
- 1 pound vine-ripe or Roma tomatoes, cut into 1/3-inch dice
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup basil-infused olive oil
- Kosher salt and freshly cracked black pepper
Chicken Tetrazzini
By karen1
Preheat the oven to 450 degrees F
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
White Turkey Chili
By karen1
In a large sauté pan over medium heat, warm the olive oil
- 2 Tbs. olive oil
- 1 large yellow onion, diced
- Salt and freshly ground pepper, to taste
- 2 tsp. toasted ground cumin
- 5 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
- 4 to 4 1/2 cups low-sodium chicken broth, warmed
- 1 lb. diced cooked turkey
- 3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
- 2 Tbs. minced fresh oregano
- 1/3 cup minced fresh cilantro
- 1/4 cup cornmeal
- Shredded jack cheese, sour cream and lime wedges for serving
Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise
By karen1
Salmon salad sandwich with leftovers
- Piment d'Espelette Mayonnaise:
- 1/3 cup plus 3 tablespoons olive oil
- 5 garlic cloves; 2 pressed, 3 minced
- 1 tablespoon finely grated lemon peel
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 6 7-ounce salmon fillets with skin
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped plum tomatoes
- 2 tablespoons (scant) chopped jalapeño chiles with seeds
- 2 15-ounces cans black beans, rinsed, drained
- 1 teaspoon ground cumin
- Freshly ground black pepper
- Nonstick vegetable oil spray
- 1/4 cup chopped fresh cilantro plus leaves for garnish
- 1 1/2 tbsp. finely chopped shallot
- 2 tsp. fresh lemon juice
- 2 tsp. sherry wine vinegar
- 1 1/2 tsp. finely grated lime peel
- 1 cup mayonnaise
- 1 tsp. piment d'espelette (France's chili powder)
- coarse sea salt
- freshly ground black pepper
Tilapia Foil Packets
By karen1
Recipe courtesy Jamie Deen
- Two 6-ounce tilapia fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 plum tomatoes, chopped
- 1 small shallot, minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
Scarpetta Stromboli
By karen1
Recipe courtesy Scott Conant
- 1 tablespoon dry yeast
- Extra-virgin olive oil
- 5 1/2 cups bread flour
- 2 teaspoons salt
- 2 cups grated smoked mozzarella
- Salt
- 1/2 bunch fresh basil, leaves chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 4 ounces salami, sliced thin
- Extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 teaspoon sea salt, such as Maldon
- 1/4 pint cherry tomatoes, halved
- Citrus Herb Oil, for serving, recipe follows
- Mascarpone Butter, for serving, recipe follows
- 3 cups blended oil
- 1 cup extra-virgin olive oil
- 2 cloves garlic
- 1 lemon, zested, white removed
- 1 lime, zested, white removed
- 1 orange, zested, white removed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Pinch red pepper flakes
- 2 sticks unsalted butter
- 3 ounces mascarpone
Mussels and Basil Bread Crumbs
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 6 slices white bread, crusts removed, cubed, and toasted
- 2 tablespoons chopped garlic (6 cloves)
- 1/4 cup plus 3 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 9 sun-dried tomato halves in oil, drained and chopped
- 3/4 cup julienned fresh basil leaves, lightly packed
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted pine nuts
- 3/4 cup dry white wine, such as Pinot Grigio
- 3 pounds mussels, cleaned
Grilled Shrimp Skewers
By karen1
Directions Special equipment: 10-inch skewers, soaked 30 minutes Put the olive oil, garlic and chile flakes in a ...
- 1/2 cup olive oil
- 3 cloves garlic, crushed
- 1 tablespoon Calabrian chile flakes
- 1 tablespoon fresh oregano leaves, plus for garnish
- Kosher salt and freshly ground black pepper
- 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on