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Recipes
Steamed Asparagus in Paper Bag
By karen1
Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven
- 1 pound medium asparagus, tough ends trimmed
- Extra-virgin olive oil
- Sea salt and cracked black pepper
- 1/2 lemon, sliced paper thin
- 1 bay leaf
Fingerling Potatoes with Avocado and Smoked Salmon
By karen1
Jackie Mills, Southern Living DECEMBER 2012
- 1 pound fingerling potatoes, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ripe avocado, halved
- 1 tablespoon minced fresh dill
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 (4-oz.) package thinly sliced smoked salmon
- Garnish: fresh dill sprigs
Baked Potato Wedges
By karen1
, 2002 Barefoot Contessa Family Style, All rights reserved
- 4 large baking potatoes, unpeeled
- 4 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh rosemary leaves
Quick-Marinated Cherry Tomato Salad
By karen1
Halve the tomatoes and add them to a large zipper bag with the sliced red onion
- 1 pint red grape tomatoes
- 1 pint yellow grape tomatoes
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons minced fresh parsley
- 1 heaping tablespoon jarred pesto
- 1/4 teaspoon sugar
- 1 clove garlic, pressed
- Salt and fresh ground black pepper
- 1 head iceburg lettuce, cut into chunks
Pastitsio
By karen1
2009, Ina Garten, All Rights Reserved
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 pound small shells
Grilled Tuna Nicoise Platter
By karen1
1999 The Barefoot Contessa Cookbook
- 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 pound French string beans (haricots verts), stems removed and blanched
- 1 recipe French Potato Salad, recipe follows
- 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 8 hard-cooked eggs, peeled and cut in 1/2
- 1/2 pound good black olives, pitted
- 1 bunch watercress or arrugula
- 1 can anchovies (optional)
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
Avocado Salad with Lemon, Bacon and Watercress
By karen1
Preheat the oven to 400 degrees F
- 4 slices bacon
- 3 avocados, halved and pitted
- 1/2 bunch watercress, stems trimmed
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Lizzie's Old Fashioned Cocoa Cake with Caramel Icing
By karen1
Preheat the oven to 350 degrees F
- 2 cups all-purpose flour, plus more to grease pans
- 2/3 cup cocoa
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 sticks (2/3 cup) butter, plus more to grease pans
- 1 2/3 cups sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/3 cups water
- Cooking spray
- 4 cups sugar
- 1 cup milk
- 1 stick (1/2 cup) butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking soda
- Special equipment: candy thermometer
Louisiana Crab Au Gratin
By karen1
Preheat oven to 350 F. In saucepot, heat butter over medium heat; add onions and cook for 5 minutes
- 4 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground nutmeg
- 1 pound crabmeat, claw
- 1/4 cup chopped green onions
- 1/4 cup Italian bread crumbs
Parker's Beef Stew
By karen1
2006, Ina Garten, All Rights Reserved
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas