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Recipes
Summertime Ribollita
By carinem25
In a medium enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil
- /4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound yellow squash, halved lengthwise and sliced 1/2 inch thick
- 1 medium onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1 1/2 teaspoons tomato paste
- 1/2 cup water
- 1 1/2 pounds tomatoes, cored and coarsely chopped
- 1/2 pound green beans or yellow wax beans, cut into 1-inch pieces
- Salt and freshly ground pepper
- 1/2 pound Swiss chard, stems discarded, leaves coarsely chopped
- 1/4 teaspoon pimentón de la Vera (smoked Spanish paprika)
- 1/4 teaspoon fennel seeds, coarsely chopped
- Toasted Italian bread, for serving
Grilled Squid with Miner's Lettuce Salad and Green Sauce
By carinem25
PREPARE THE SQUID: In a medium bowl, combine the lemon zest and juice with the garlic, pimentón, olive oil and par...
- SQUID
- Finely grated zest and juice of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon pimentón de la Vera (smoked Spanish paprika)
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped flat-leaf parsley
- 1 pound cleaned small squid bodies
- Salt
- GREEN SAUCE
- 4 anchovy fillets, chopped
- 2 tablespoons drained capers
- 1 medium shallot, chopped
- 1 large garlic clove, chopped
- 1 1/2 cups flat-leaf parsley
- 1/2 cup mint leaves
- 1/2 cup minced chives
- Finely grated zest and juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- SALAD
- 2 tablespoons fresh lemon juice
- 1 medium shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 pound miner’s lettuce (see Note) or baby arugula
- 1/2 cup cooked chickpeas
- 1/4 cup torn mint leaves
- 1/4 cup flat-leaf parsley
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
By carinem25
Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2 x 2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
Greek Salad with Feta Mousse
By carinem25
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, abo...
- 6 ounces Greek feta cheese, crumbled (1 1/2 cups)
- 1/2 cup heavy cream
- 3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
- Freshly ground white pepper
- 2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
- Fleur de sel and coarsely ground black pepper
- 1/4 cup extra-virgin olive oil
- 16 pitted kalamata olives, halved
- 1/4 cup thinly sliced red onion
- 1 tablespoon chopped fresh oregano
Orecchiette with Sautéed Greens and Scallion Sauce
By carinem25
Chef Way Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, then serves ...
- 3/4 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 1 bunch of scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- One 5-ounce bag of baby arugula
- 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
- 1/4 cup mascarpone cheese
Chicken and Dumplings
By carinem25
Bring broth and water to a simmer in a medium saucepan
- 2 (14-ounces) cans reduced-sodium chicken broth (3 1/2 cups)
- 2 cups water
- 2 (6-ounces skinless boneless chicken breast halves, halved lengthwise
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly, divided
- 1/2 cup all-purpose flour
- 2 teaspoons chopped dill
- 1/4 pound fresh mushrooms such as cremini or oyster, thinly sliced
- 1 garlic clove, thinly sliced
- Garnish: dill sprigs
Guajillo Chile Vinaigrette
By carinem25
combine and whisk
- 2 T guajillo chile puree
- 1 t dijon mustard
- 1 t minced shallot
- 1 clove garlic, creamed
- juice of 1/2 lime
- 1 T white wine vinegar
- 1 T honey
- 1/4 ro 1/2 c olive oil
- salt and pepper to taste
Knuckle Sandwich
By carinem25
Bring a large pot of salted water to a boil and fill a large bowl with ice water
- 1 ear of corn, shucked
- One 2-pound lobster
- 1 small garlic clove, mashed
- Salt
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped basil
- 2 tablespoons snipped chives
- 2 tablespoons minced red onion
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1 cup all-purpose flour
- 1 teaspoon sweet smoked paprika
- 2 large eggs
- 1/4 cup milk
- 8 large 1/2-inch-thick slices of green tomato or extra-large tomatillos
- 1 cup vegetable oil
Italian Vegetable Stew (Ciambotta)
By carinem25
Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers
- 1/3 cup olive oil
- 2 medium onions, chopped
- 2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
- 3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
- 4 garlic cloves, finely chopped
- 1 1/4 pounds eggplant, cut into 1-inch pieces
- 1/2 cup water
- 1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
- 2 red bell peppers, cut into 3/4-inch pieces
- 3/4 pound green beans, trimmed and cut into 2-inch pieces
- 1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
- 3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces
Macaroni and Cheese
By carinem25
Even if you're not feeling nostalgic, you'll find this slightly updated version of an old favorite irresistible
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 8 ounces sharp cheddar cheese, grated (about 2 cups)
- 1 tablespoon Dijon mustard
- A few dashes of Tabasco sauce (optional)
- 1/2 teaspoon salt, or more to taste
- 1/8 teaspoon fresh-ground black pepper