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Recipes
Andouille, Crab and Oyster Gumbo
By karen1
In a large pot, stir the flour and oil until smooth
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4 inch thick
- 3 large celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 garlic cloves, minced
- 1/2 pound okra, sliced 1/4 inch thick
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 tablespoons filé powder (see Note)
- 5 cups chicken stock or low-sodium broth
- 3 cups bottled clam juice
- 3 tablespoons Worcestershire sauce
- 3 large tomatoes, finely chopped
- 1 pound lump crabmeat, picked over
- 2 dozen shucked oysters and their liquor
- Salt and freshly ground pepper
- Steamed rice or crusty bread, for serving
Fake Crepes
By karen1
Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each
- 3/4 cup chocolate hazelnut spread
- Four 8-inch wheat tortillas, room temperature
- 1/2 stick salted butter
- 1 1/3 cups miniature marshmallows
- 1/2 cup finely chopped hazelnuts, or pistachios, or pecans
- Sliced bananas, for serving, optional
Orange Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce
By karen1
For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 3 tablespoons cornstarch
- Pinch fine sea salt
- 2 large egg yolks
- 1 teaspoon orange liqueur, such as Grand Marnier
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- 1/2 cup heavy cream, whipped to soft peaks
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup lukewarm water, plus more if needed
- 1 1/2 tablespoons clover honey
- 1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
- 3 tablespoons milk
- 1/3 cup pure cane granulated sugar
- 1/4 teaspoon fine sea salt
- 6 large egg yolks
- 3 tablespoons unsalted butter, softened
- Canola oil, for greasing
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons orange liqueur
- 1/4 teaspoon pure vanilla extract
- 3 cups canola oil, for frying and greasing
- Pure cane granulated sugar, for rolling
- All-purpose flour, for dusting
- Confectioners' sugar, for dusting
Chicken Stew with Biscuits
By karen1
Preheat the oven to 375 degrees F
- For the biscuits:
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Parmesan Oyster Crackers
By karen1
Preheat oven to 250 degrees F
- 2 cloves garlic
- Kosher salt and freshly ground black pepper
- 1/2 stick unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups oyster crackers
- 1 handful flat-leaf parsley, finely chopped
- 1/4 cup grated Parmigiano-Reggiano
Roasted Sausages and Grapes
By karen1
2011, Johanne Killeen, All Rights Reserved
- 1 1/2 pounds Italian hot sausage
- 1 1/2 pounds Italian sweet sausage
- 3 tablespoons unsalted butter
- 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- 2 to 4 tablespoons dry red wine, preferably Chianti
- 3 tablespoons balsamic vinegar
- Fresh Foccaccia or Ciabatta bread, to serve
Short Rib Chili
By karen1
Recipe courtesy Giada De Laurentiis
- 3 pounds meaty short ribs, with bone
- Kosher salt and freshly ground black pepper
- One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
- 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
- 1/4 cup extra-virgin olive oil
- 6 large cloves garlic, chopped
- 1 large red onion, chopped
- 1 tablespoon freshly ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup beef broth (preferably organic)
- 2 tablespoons dark agave
- 1 teaspoon instant espresso coffee
- One 15 to 16-ounce can black beans, rinsed and drained
- Adobo sauce, from can of chipotle chiles, optional
- Chopped green onions
- Creamy Corn Polenta, recipe follows
- Coarsely grated bittersweet chocolate, such as Lindt
- Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
- 2 1/2 cups low-salt chicken broth (preferably organic)
- 2 tablespoons unsalted butter
- Kosher salt
- 1 cup polenta (Italian cornmeal) or regular cornmeal
- 1 cup frozen corn kernels, thawed
Spanish Chicken with Chorizo and Potatoes
By karen1
From Nigella Kitchen by Nigella Lawson
- 2 tablespoons regular olive oil
- 12 chicken thighs (bone in, with skin)
- 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
- 1 1/4 pounds baby white-skinned potatoes, halved
- 2 red onions, peeled and roughly chopped
- 2 teaspoons dried oregano
- 1 orange
Bacon-Wrapped Filet
By karen1
Preheat the oven to 450 degrees F
- Kosher salt and freshly ground black pepper
- 1 beef filet steak, 8 to 10 ounces, 2 inches thick
- 1 piece thin bacon
- 1 tablespoon butter, more if needed
- 1 tablespoon olive oil
Wagon Wheel Pasta with Pancetta and Peas
By karen1
Recipe courtesy Giada De Laurentiis
- 1 pound wagon wheel-shaped pasta (rotelle)
- 1 tablespoon olive oil, plus 1/4 cup
- 8 ounces pancetta, finely diced
- 1 large or 2 small shallots, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
- 1 1/2 cups (9 ounces) shelled edamame peas
- 1 cup frozen petite peas, thawed
- 1 cup finely grated Parmesan
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh mint leaves