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Recipes
Breakfast Popovers with Italian Sausage
By karen1
Place an oven rack in the center of the oven and preheat to 400 degrees F
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
- Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Penne with Asparagus, Sage and Peas
By karen1
Bring a large pot of salted water to a boil
- 1/2 pound penne
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 pound thick asparagus, cut into 1-inch lengths
- 2 cups chicken stock
- 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
Avocado Salsa
By karen1
Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each hal...
- 2 avocados
- 1 scallion, thinly sliced
- 3 tablespoons chopped green jalepenos from a jar or can
- Salt
- 1 tablespoon lime juice
- 1/4 cup roughly chopped fresh cilantro
Baked Fontina
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced(fontina italian cows milk cheese must use italian)
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Herb Potato Salad
By karen1
Place the potatoes and 2 tablespoons salt in a large pot of water
- 3 pounds small white boiling potatoes
- Kosher salt
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 2/3 cup good olive oil
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
Chicken Quesadillas
By karen1
Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese (Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Deviled Eggs Classic
By karen1
"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina
- 1dozen large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons yellow mustard
- 3 dashes of Worcestershire sauce
- Salt
- Sweet paprika or pure ancho chile powder, for garnish
Grilled Tuscan Tuna Salad
By karen1
For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling
- One 1 1/2 pound fresh tuna steak
- 2 teaspoons ground fennel
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Canola oil, for brushing
- 3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- 2 anchovy fillets, patted dry and finely chopped
- 1 clove garlic, smashed to a paste
- Kosher salt and freshly ground black pepper
- 1/2 cup extra virgin Tuscan olive oil
- Honey, if needed
- One 15-ounce can cannellini beans, drained, rinsed well and drained again
- 1 cup Gaeta olives, pitted
- 1/2 bulb fresh fennel, thinly sliced
- 1/2 red onion, thinly sliced
- 4 ounces mixed baby greens
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh-flat leaf parsley
- Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Cheddar and Scallion Bread
By karen1
Recipe courtesy Giada De Laurentiis
- 8 ounces sharp cheddar cheese, shredded or coarsely grated
- 6 ounces butter, at room temperature
- 4 scallions, finely chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 (1 pound) loaf ciabatta bread, cut in half horizontally
Apple and Onion Confit Crostini
By karen1
Recipe courtesy Giada De Laurentiis
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 green apple, such as Granny Smith, unpeeled, cored, and thinly sliced
- 1 red apple, such as Washington, unpeeled, cored, and thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh thyme leaves
- 1 French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices
- Extra-virgin olive oil, for drizzling
- 3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares
- 1 tablespoon chopped fresh thyme leaves