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Recipes
Popovers
By karen1
Recipe copyright, Alex Guarnaschelli
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds
Strawberries with Balsamic Vinegar
By karen1
2011, Ina Garten, All Rights Reserved
- 4 pints (8 cups) fresh strawberries, sliced thick
- 5 tablespoons balsamic vinegar
- 2 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 2 pints vanilla ice cream, for serving
- Freshly grated lemon zest, for serving
Beer and Italian Sausage Fondue
By karen1
For the crostini: Preheat the oven to 375 degrees F
- Eight een 1/3-inch-thick baguette slices, cut diagonally
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh oregano
- 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
- Freshly ground black pepper
- 1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
- 2 cups packed coarsely grated fontina (about 8 ounces)
- 1/2 cup finely grated Parmesan
Mustard-Marinated Flank Steak
By karen1
Directions Place the steak flat in a large nonreactive dish such as glass or porcelain
- 1 flank steak (2 to 2 1/2 pounds)
- 1/3 cup dry white wine
- 1/3 cup good olive oil
- 1/3 cup Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped shallots (2 shallots)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons coarsely chopped fresh tarragon leaves
Orange Smoothies
By karen1
Directions Put the mango chunks, peach slices, yogurt, carrots, orange juice, pineapple chunks, honey and banana i...
- 2 cups frozen mango chunks
- 2 cups frozen peach slices
- 2 cups Greek yogurt
- 1 cup miniature carrots
- 1 cup orange juice
- 1 cup pineapple chunks
- 1/4 cup honey
- 1 banana, peeled
Creole Catfish Stew
By karen1
In a large pot, heat the oil over moderate heat
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 ribs celery, cut into 1/2-inch slices
- 1 green bell pepper, cut into 1/2-inch strips
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon fresh-ground black pepper
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3 cups canned low-sodium chicken broth or homemade stock
- 2 cups frozen baby lima beans (one 10-ounce package)
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 2 pounds catfish fillets, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Plum Crunch
By karen1
Preheat the oven to 375 degrees F
- 3 pounds Italian prune plums, pitted and quartered
- 1 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tablespoons creme de cassis liqueur
- For the topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Directions
- Vanilla ice cream, for serving
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
By karen1
Preheat oven to 350 degrees F
- 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
- 1 egg, lightly beaten
- Sea salt
- 1 cup sweet baby peas, frozen or fresh
- 2 bunches baby carrots, trimmed and peeled with a little stem left on
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
- 1/2 bunch fresh flat-leaf parsley, for garnish
- 2 shallots, sliced
- 2 cups dry white wine
- 1 cup white wine vinegar
- 8 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
- 2 sticks unsalted butter, cut into cubes and chilled
- 2 tablespoons freshly chopped chives
Smoked Whitefish Salad
By karen1
With your hands, flake the whitefish, being careful to discard all the skin and bones
- 1 1/2 pounds smoked whitefish, skinned and boned
- 1/2 cup minced red onion
- 1/2 cup minced celery
- 1 cup good mayonnaise
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Spanish Pepper Shrimp
By karen1
Heat a large no-stick frying pan over medium-high heat for 3 minutes
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 teaspoons minced garlic
- 1 teaspoon coarse black pepper
- Pinch of ground red pepper
- Juice of 1 lime
- For authentic flavor spanish olive oil. Large scallops work well also.