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Recipes
Parisian Steak and Cheese Croissant Sandwiches
By karen1
Season the steaks with salt and pepper
- 4 (4-ounce) beef fillet steaks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 4 croissants
- 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
- 2 cups arugula
- 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced
Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette
By karen1
Heat a grill pan and broiler
- Baguette, sliced lengthwise*
- Olive oil, to brush
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese
- 2 thinly sliced heirloom tomatoes
- 4 large eggs, poached
- 1 cup micro arugula
- Black Pepper-Tarragon Vinaigrette, recipe follows
- Fresh chervil leaves, to garnish
- Cook's Note: Not the super skinny kind of baguette
Swordfish Skewers with Salsa Verde
By karen1
In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree
- 1 cup flat-leaf parsley leaves
- 10 garlic cloves, crushed
- 1 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 28 fresh bay leaves (1 cup)
- 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
- 1 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 lemons, halved crosswise
Butterflied Chicken
By karen1
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoo...
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced
Conghilie with Clams and Mussels
By karen1
Bring a large pot of salted water to a boil over high heat
- 1 pound conghilie (small shells) pasta
- 1 pound broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound small littleneck clams, scrubbed
- 1 pound mussels, debearded
- 1 cup white wine
- 1/3 cup chopped fresh flat-leaf parsley
Broccoli, Parmesan and Lemon (green beans substitute)
By karen1
Preheat the oven to 400 degrees F
- 3 heads broccoli (about 3 pounds)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1 lemon, juiced
- Substitute 1 pound thin green beans (haricots verts) omit lemon juice, sprinkle with cheese and bake 10 minutes until shell forms let stand a few minutes
Creamed Spinach
By karen1
Wash the spinach in several changes of water to get rid of any grit
- 3 pounds spinach
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, lightly smashed
- 3/4 cup heavy cream
- 1 teaspoon freshly ground nutmeg
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
Spiced Cocktail Nuts
By karen1
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 2 egg whites
- 2 cups roasted and salted almonds
- 2 cups roasted and salted cashew nuts
- 2 cups walnut halves
- 3/4 cup sugar
- 2 tablespoons Madras curry powder
- 1 tablespoon ground cumin
- 2 1/2 teaspoons garlic salt
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Hang Town Fry( Oysters Egg and Bacon)
By karen1
For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender ...
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 large plum tomato, chopped
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- Arugula
- Canola oil
- 2 ounces thick-cut slab bacon, cut into strips
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 8 West Coast oysters, shucked
- 2 tablespoons creme fraiche
- 4 large eggs
- 1 tablespoon unsalted butter
- Fresh parsley leaves, for garnish
Easy Lemon Pasta with Chicken
By karen1
Cook the pasta in a large pot of boiling salted water, until al dente
- 1 pound dried penne
- 2 chicken cutlets, cut into fingers
- Salt and freshly ground black pepper
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 tablespoons roughly chopped fresh parsley, for garnish
- 2 lemons, juiced
- 1/2 cup grated Parmesan