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Recipes
Peach and Blueberry Crumbles
By karen1
Preheat the oven to 350 degrees F
- For the fruit:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
Salt and Pepper Salmon
By karen1
Recipe courtesy Tyler Florence
- 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 6 tablespoons unsalted butter, room temperature
- Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows
Pan-Roasted Chicken with Herb Compound Butter
By karen1
Preheat an oven to 400ºF
- 4 bone-in, skin-on chicken breast halves, about 2 3/4 lb. total
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 Tbs. chopped fresh chives
- 1 tsp. minced shallot
Creamy Parmesan Polenta
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
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
Cheddar Corn Chowder
By karen1
1999, The Barefoot Contessa Cookbook, All rights reserved
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 pound sharp white cheddar cheese, grated
Plum Cake "Tatin"
By karen1
Preheat the oven to 350 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 purple "prune" plums, cut in half and pitted
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Plum Raspberry Crumble
By karen1
Preheat the oven to 350 degrees
- 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
- 2/3 cup granulated sugar, divided
- 1 1/4 cups all-purpose flour, divided
- 2 tablespoons orange juice
- 1/2 pint fresh raspberries
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/2 cup quick-cooking oats
- 1/2 cup sliced almonds, plus extra for sprinkling
No-Fuss Fruit Tart
By karen1
From Nigella Kitchen by Nigella Lawson
- 27 sheets graham crackers (3I cups crumbs)
- 6 tablespoons soft unsalted butter
- 2 (8-ounce) bars cream cheese, at room temperature
- 1 cup lemon curd, at room temperature
- 4 ounces blueberries (1 cup)
- 4 ounces blackberries (1 cup)
- 4 ounces raspberries (1 cup)
- 4 ounces red currants or pomegranate seeds (2/3 cup)
- 4 ounces small strawberries (1 to 1 1/2 cups)
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Green Bean and Asparagus Tempura
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable oil, for frying
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup club soda
- 1 tablespoon sesame or peanut oil
- 12 medium asparagus stalks, trimmed
- 12 green beans, trimmed
- 1/2 cup soy sauce