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Recipes
Potatoes Gourmet
By karen1
Cook potatoes in skins until tender, about 30 minutes cool
- 6 medium potatoes
- 2 cups cheddar cheese -- shredded (8 ounces)
- 1/4 cup melted margarine or butter
- 1 8 oz. carton sour cream
- 3 green onions -- chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter or margarine
Chorizo and Chickpea Stew
By karen1
If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous e...
- 2 tablespoons regular olive oil
- 2 ounces spaghettini or vermicelli, torn into 1-inch lengths
- 2 3/4 cups bulgar wheat
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 quart water
- 2 bay leaves
- 12 ounces chorizo, cut into coins and then halved
- 1/4 cup amontillado sherry
- 1/2 cup (about 16) soft dried apricots, snipped into pieces with scissors, optional
- 2 (15-ounce) cans chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander
- 2 (14-ounce) cans cherry tomatoes, plus 1 1/2 cans water
- Salt and pepper
- Chopped fresh cilantro, to serve, optional
Stuffed Crown Roast of Pork/Italian Sausage & Cornbread Stuffing
By karen1
Directions For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- One 12-bone pork rack, chine bone removed
- Fresh sage sprigs, for roasting the pork
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup ground sweet Italian sausage
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onions
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon allspice
- 3 cups diced cornbread (1/2-inch pieces)
- 1/2 cup finely chopped scallions
- 1/2 cup finely chopped apples
- 1/2 cup currants
- 2 tablespoons finely minced fresh sage
- 2 cups chicken stock (less or more depending on your preference), hot
- 6 cups heavy cream
- 1/2 cup finely minced apples
- 1/4 cup Dijon mustard
- 1 sprig fresh sage, minced
- Kosher salt and freshly ground black pepper
Antipasto Calzone
By karen1
Recipe courtesy Giada De Laurentiis
- All-purpose flour, for dusting
- 1 (13 to 16-ounce) ball pizza dough
- Cornmeal, for dusting
- 2 cups (8 ounces) shredded provolone cheese
- 2 cups (8 ounces) shredded fontina cheese* see Cook's Note
- 1 (4-ounce) salami, diced into 1/2-inch pieces
- 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
- 1/4 cup coarsely chopped kalamata olives
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 egg, beaten
Oregano, Feta and Tomato Salad
By karen1
2010, Ina Garten, All Rights Reserved
- 6 medium tomatoes
- 7 ounce block feta cheese
- 3 tablespoons good olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 ounces arugula
Italian Home Fries
By karen1
Heat the butter on a cast-iron griddle or in large saute pan over medium-high
- 3 tablespoons butter
- 3 cloves garlic, smashed into a paste with the back of a chef's knife
- 1 small Spanish onion, halved and thinly sliced
- 1 small red bell pepper, diced
- 1 small yellow pepper, diced
- 1 1/2 pounds small new potatoes, par-cooked and diced
- 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons olive oil
Fennel & Garlic Shrimp
By karen1
Directions Heat the olive oil in a large (12-inch) saute pan over medium heat
- 6 tablespoons good olive oil
- 1 cup chopped fennel bulb, fronds reserved
- 3 tablespoons minced garlic (9 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 pound (16- to 20-count) shrimp, peeled with tails on
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon Pernod (optional)
- 1 teaspoon fleur de sel
- 1/2 teaspoon freshly ground black pepper
- French bread for serving
Lemon Polenta Cake
By karen1
This cake is a sort of Anglo-Italian amalgam
- 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
- 1 cup superfine sugar
- 2 cups almond meal/flour
- 3/4 cup fine polenta/cornmeal
- 1 1/2 teaspoons baking powder (gluten-free if required)
- 3 eggs
- Zest 2 lemons (save the juice for the syrup)
- Juice 2 lemons (see above)
- Heaping 1 cup confectioners' sugar
- Special Equipment: 1 (9-inch) springform pan
Chive Risotto Cakes
By karen1
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio ric...
- Kosher salt
- 1 cup uncooked Arborio rice
- 1/2 cup Greek yogurt
- 2 extra-large eggs
- 3 tablespoons minced fresh chives
- 1 1/2 cups grated Italian fontina cheese (5 ounces)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup panko (Japanese dried bread flakes)
- Good olive oil
Greek Lamb with Yogurt Mint Sauce
By karen1
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce, recipe follows
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt (recommended: Fage Total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper