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Recipes
Grilled Artichokes with Creamy Champagne Vinaigrette
By karen1
Recipe courtesy Giada De Laurentiis
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 large lemons, quartered
- 3 large (1 pound) artichokes
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup creme fraiche
- 1/4 cup extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Broiled Halibut with Bechamel Sauce
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup flour
- 2 cups whole milk, warmed
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch ground nutmeg
- 1 (750 ml) bottle white wine, such as pinot grigio
- 2 cups water
- 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 tablespoon unsalted butter, diced into 1/4-inch pieces
Smoked Salmon Deviled Eggs
By karen1
Place the eggs in a pot large enough to hold them in a single layer
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Tex-Mex Deviled Eggs
By karen1
Cut eggs in half crosswise; carefully remove yolks
- 6 hard-cooked eggs, peeled
- 1 tablespoon diced green onions
- 1 tablespoon chopped fresh cilantro
- 1 small serrano or jalapeño pepper, seeded and finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/4 cup (1 ounce) shredded Cheddar cheese
- Chili powder
Spinach, Feta, and Tarragon Frittata
By karen1
In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat
- 2 tablespoons butter
- 2 scallions including green tops, cut into thin slices
- 10 ounces spinach, stems removed, leaves washed and cut into thin strips
- 1 1/2 teaspoons dried tarragon, or 1 1/2 tablespoons chopped fresh tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 8 large eggs
- 1 tablespoon olive oil
- 3 ounces feta, crumbled (about 1/3 cup)
Marinated Skirt Steak Burritos
By karen1
Recipe courtesy Alex Guarnaschelli
- 1 tablespoon black peppercorns
- 1 tablespoon whole white peppercorns
- 2 tablespoons whole coriander seeds
- 1 tablespoon red pepper flakes
- 2 tablespoons dark brown sugar, loosely packed
- 2 tablespoons kosher salt
- 1 skirt steak, about 2 pounds, cut into 4 pieces
- 4 tablespoons canola oil, divided
- 6 cippolini or pearl or "boiler" onions, peeled and cut into 1/4 to 1/2-inch thick rounds
- 2 to 3 tablespoons red wine vinegar
- Pinch granulated sugar
- 1 cup stemmed, washed and halved cherry tomatoes
- Olive oil
- 3 limes, 1/2 lime juiced, remaining limes cut into wedges
- Kosher salt
- 1/2 cup washed and dried cilantro leaves
- 16 ounces sharp Cheddar, grated using the large "holes" on the grater
- 6 to 8 soft flour tortillas
Strawberry Tiramisu Bites
By karen1
Recipe courtesy Paula Deen
- 1/2 cup strawberry preserves, at room temperature
- 1 1/2 (6.3-ounce) packages miniature bite-size sweet tart shells
- 1 (8-ounce) package mascarpone cheese, softened
- 1/4 cup Limoncello or lemonade
- 2 tablespoons fresh lemon juice
- 3/4 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon lemon extract
- 2 quarts fresh strawberries, halved
Grilled Asparagus
By karen1
Snap off tough ends drizzle with oil and sprinkle with salt and pepper, tossing well
- 1 pd. thin asparagus spears
- 1 tsp. olive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- Balsamic vinegar
Lemon Pasta Salad
By karen1
Recipe courtesy The Neelys
- Salt
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
By karen1
Trim the thick white fat off the pork chops, cutting carefully around the outside edge
- Pork chops:
- 2 pork chops, approximately 8 ounces each
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup bread crumbs
- 1 tablespoon freshly grated Parmesan
- 1 cup ground nut oil or similar, for frying
- Garlicky spinach and tomato salad:
- 3 medium tomatoes
- 1/2 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 4 cups baby spinach leaves
- Salt and pepper