Carinem25's profile page
Recipes
Peppery Ricotta Cheese Crostini
By carinem25
Batali recipe
- 2 cups fresh ricotta cheese, preferably goat's milk (1 pound)
- 3 garlic cloves—2 minced, 1 whole
- 3 tablespoons finely chopped oregano
- Salt and freshly ground pepper
- 1 baguette, cut diagonally into 24 slices (1/2 inch thick)
- 24 anchovy fillets, drained
- Extra-virgin olive oil, for drizzling
Spicy Turkey Posole
By carinem25
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and po...
- Carcass from one 13-pound turkey, plus 6 cups shredded turkey (about 2 pounds)
- 1 medium yellow onion, quartered
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 bay leaf
- Two 15-ounce cans yellow hominy, drained
- 3 tomatoes, seeded and diced
- 4 garlic cloves, very finely chopped
- 1 large jalapeño, thinly sliced crosswise
- 1/4 cup coarsely chopped cilantro leaves
- Salt
- Avocado chunks, shredded Monterey Jack cheese and warm corn tortillas, for serving
Halibut with Mixed Beans and Lemon-Butter Sauce
By carinem25
Bring 2 medium saucepans of water to a boil and prepare a large bowl of ice water
- 2 pounds fresh cranberry beans, shelled (2 cups)
- 4 garlic cloves—2 whole, 2 minced
- 3 thyme sprigs, plus 1 teaspoon chopped thyme
- 2 pounds fresh fava beans, shelled (2 cups)
- 1/2 pound haricots verts
- 1/2 pound sugar snap peas
- 1 cup thawed frozen baby peas
- 1 stick plus 6 tablespoons (7 ounces) unsalted butter, 12 tablespoons cubed and chilled
- 2 shallots, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- Eight 1-inch-thick skinless halibut fillets (6 to 7 ounces each)
- Microgreens, for garnish (optional)
Chopped Greek Salad with Shallot Vinaigrette
By carinem25
For this clever riff on Greek salad, traditional ingredients like feta cheese and black olives get chopped into sma...
- 2 tablespoons white balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 small shallot, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 10 ounces mixed baby greens, coarsely chopped
- 4 Belgian endives—halved, cored and coarsely chopped
- 1 English cucumber—peeled, halved, seeded and cut into 1/2-inch dice
- 1 pint grape tomatoes, halved
- 1/4 cup coarsely chopped dill
- 3/4 cup pitted kalamata olives (5 ounces), halved
- 1/2 pound feta cheese, crumbled (2 cups)
Grilled Margherita and Olive-Fontina Pizzas
By carinem25
Batali Recipe
- DOUGH2 tablespoons honey
- 3 cups warm water
- 2 packages dry active yeast
- 7 cups all-purpose flour, plus more for dusting
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 3 tablespoons kosher salt
- OLIVE-FONTINA TOPPING1/2 cup pine nuts
- 1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
- 1/2 cup pitted black Moroccan olives, chopped
- MARGHERITA TOPPING2 cups tomato sauce
- 1/2 pound mozzarella, coarsely shredded (2 cups)
- 1/2 cup torn basil leaves
- Maldon salt, for sprinkling (see Note)
Zucchini Omelet
By carinem25
Breakfas of zucchini omelet, toast, jam, yogurt, and berries: 1 slice whole wheat, 1 T jam, 1/2 c yogurt, 1/2 c fre...
- 1/3 t. olive oil
- 1 small zucchini
- 3 T shredded carrots
- 1 egg
- 1/3 T fresh basil
- 1 T grated parmesan or romano
Warm Piquillo and Crab Dip
By carinem25
Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and ro...
- 1 pound lump crab, picked over
- 1/4 cup mayonnaise
- 1/4 cup crème fraîche
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 pound Manchego cheese, shredded (1 cup)
- One 9-ounce jar piquillo peppers, drained and cut into strips
Grilled Tuna with Fried Manchego
By carinem25
Chef Way Garces serves seared tuna alongside cheese croquettes, which are made from a mixture of béchamel and grat...
- 1 large tomato, finely diced
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 1 teaspoon chopped thyme
- 1 teaspoon honey
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil, plus more for brushing and frying
- Salt
- 1 pound center-cut tuna steak (about 1 1/2 inches thick)
- Freshly ground pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup fine dry bread crumbs
- One 1/2-pound wedge of Manchego cheese, sliced 1/4 inch thick and cut into triangles
- 1 large heart of romaine—large leaves coarsely chopped, small leaves left whole
Soy Citrus Marinated Scallops
By carinem25
Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl
- 2/3 cup soy sauce
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3 tablespoons plus 1 teaspoon sugar
- 2 teaspoons finely grated peeled fresh ginger
- 2 teaspoons Asian sesame oil
- 2 lb large sea scallops (30), tough muscle removed from side of each if necessary
- 2 teaspoons vegetable oil
- Garnish: 2 teaspoons sesame seeds (preferably black),toasted
Mario Batali's Osso Buco
By carinem25
served with toasted pine nut gremolata
- Osso Buco
- Four 3-inch thick veal shanks (about 3 1/2-4 lbs)
- salt and freshly ground black pepper to taste
- 6 T olive oil
- 1 medium carrot, chopped into 3/4 in coins
- 1 small Spanish onion, chopped into 1/2 inch dice
- 1 rib celery, chopped into 1/4 inch dice
- 2 T chopped fresh thyme
- 2 c. Basic Tomato Sauce (recipe seperate)
- 2 c. chicken stock
- 2 c. dry white wine
- Gremolata
- 1 bunch finely chopped parsley
- 1 c. pine nuts, toasted
- grated zest of 1 lemon