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Recipes
Truffled Mashed Potatoes
By karen1
Peel the potatoes and cut them in 1-inch chunks
- 2 1/2 pounds large Yukon Gold potatoes
- 1 1/2 cups half-and-half
- 6 tablespoons (3/4 stick) unsalted butter
- 3 ounces white truffle butter, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Grilled Bread with Prosciutto
By karen1
2012, Barefoot Contessa How Easy is That?, All Rights Reserved
- 6 slices good Tuscan round bread, sliced 3/4 inch thick
- 1 large garlic clove, cut in half
- Good olive oil
- 2 ounces thinly sliced prosciutto (torn in pieces, if desired)
- 2 ounces fresh smoked mozzarella, grated
- 3 tablespoons minced fresh parsley
- Kosher salt and freshly ground black pepper
Butcher's Ragù with Fusilli
By karen1
In a large enameled cast-iron casserole, heat the olive oil
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium carrot, cut into 1/4-inch dice
- 1 medium celery rib, cut into 1/4-inch dice
- 1 medium onion, finely diced
- 1 garlic clove, thinly sliced
- 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 pound ground beef
- 1/4 cup tomato paste
- 1/2 pound thickly sliced baked ham, cut into 1/4-inch dice
- 1 cup milk
- 1 cup dry white wine
- 1 cup water
- Salt and freshly ground black pepper
- 1 1/2 pounds fusilli
- Freshly grated pecorino, for serving
Fusilli with Sun-Dried Tomato Vinaigrette
By karen1
Directions For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Salt
- One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
- 3 cups chopped baby arugula
- 3/4 cup pitted Kalamata olives, chopped
- 1/2 cup packed fresh basil leaves, chopped
- 7 ounces fresh mozzarella, cut into 1/3-inch dice
Steaks and Stilton Sauce
By karen1
2012, Ina Garten, All Rights Reserved
- 4 (1 1/4-inch thick) boneless rib eye steaks
- Good olive oil
- Kosher salt and freshly ground black pepper
- Stilton Sauce, recipe follows
- Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 ounces Stilton cheese, crumbled
- 8 ounces cream cheese, at room temperature
- 1/2 cup good mayonnaise
- 1/2 cup sour cream
- 1 tablespoon chopped scallions, white and green parts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Worcestershire sauce
French Flageolet Beans
By karen1
The night before cooking, place the beans in a large bowl and cover them with water by 1 inch
- 1 pound dried flageolet beans (cannellini beans substitute)
- 2 tablespoons good olive oil
- 4 ounces bacon, diced
- 2 cups medium-diced yellow onion (2 onions)
- 2 cups medium-diced fennel, trimmed and cored
- 2 carrots, scrubbed and medium-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 cups canned beef or vegetable broth
- 2 bay leaves
- 1 large sprig fresh rosemary
- Kosher salt and freshly ground black pepper
Creamy Cheddar Soup
By karen1
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes
- 1 small onion, diced
- 2 large pimentos, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups cream
- 3/4 cup grated sharp Cheddar
- 1/2 cup green onions
- Salt and black pepper
- Dash cayenne pepper, optional
- Suggested Serving: your favorite bread or croutons
Chicken Noodle Soup
By karen1
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 whole (2 split) chicken breast, bone in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 quarts homemade Chicken Stock (see recipe)
- 1 cup medium-diced celery (2 stalks)
- 1 cup medium-diced carrots (3 carrots)
- 2 cups wide egg noodles
- 1/4 cup chopped fresh parsley
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Roast Chicken with Potatoes and Vegetables
By karen1
Recipe courtesy Marc Murphy
- 1 whole chicken (3 1/2 to 4 pounds)
- Salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 onion, cut in half
- 1/2 head garlic
- 1/2 lemon, cut in half
- Olive oil
- 6 small Yukon gold potatoes, cut in half
- 6 whole shallots, peeled
- 2 carrots, peeled and cut on the bias
- 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
- 2 tablespoons Dijon mustard
Veal Chops with Roquefort Butter
By karen1
Directions Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachmen...
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 ounces good Roquefort cheese
- 1 tablespoon chopped scallions
- 8 (1-inch-thick) veal chops
- Kosher salt
- Freshly ground black pepper