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Recipes
Lemony Salt-Roasted Fingerling Potatoes
By carinem25
Preheat the oven to 425°
- 2 large sage leaves, chopped
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme leaves
- 1 teaspoon finely grated lemon zest
- 1 tablespoon kosher salt
- 4 pounds fingerling potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- Freshly ground pepper
Cod with Cockles and White Wine
By carinem25
Chef Way Jose Garces prepares this dish with hake, a relatively hard-to-find cousin of cod
- Four 6-ounce skinless cod or hake fillets (1 1/4 inch thick)
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 pound cockles, scrubbed
- 1/2 cup dry white wine
- 1/2 cup bottled clam broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- Pinch of smoked sweet paprika (optional)
Mario Batali's Basic Tomato Sauce
By carinem25
In a 3-quart saucepan, heat olive oil over medium heat
- 1/4 c. olive oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and thinly sliced
- 3 T chopped fresh thyme
- 1/2 medium carrot, finely shredded
- Two 28-oz cans peeled whole tomatoes
- Kosher salt, to taste
Potato Gnocchi
By carinem25
Preheat the oven to 400°
- Kosher salt
- 2 pounds medium Yukon Gold potatoes
- 2/3 cup all-purpose flour
- 1/3 cup cake flour
- 1 teaspoon extra-virgin olive oil
Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce
By carinem25
Preheat the oven to 350°
- 2 tablespoons unsalted butter
- Cooked Potato Gnocchi
- 1 tablespoon extra-virgin olive oil
- 2 ounces thinly sliced pancetta
- 2 garlic cloves, minced
- 1 medium head of radicchio (1/2 pound), thinly sliced
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 4 1/2 ounces Gorgonzola dolce, crumbled (11/2 cups)
- Salt and freshly ground pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons fresh bread crumbs
- 3 tablespoons pine nuts
Greek Grilled Scallop Sandwiches
By carinem25
Light a grill. In a bowl, combine the yogurt, saffron and vinegar and season with salt and pepper
- 1/4 cup Greek-style whole-milk yogurt
- Pinch of saffron threads, crumbled
- 1 1/2 teaspoons rice vinegar
- Sea salt and freshly ground pepper
- 1 small black plum, thinly sliced
- Extra-virgin olive oil
- 12 large sea scallops (1 1/4 pounds)
- 2 thin slices of prosciutto, cut into thin strips
- 36 pea tendrils (1 cup)
Pesto Pea Soup
By carinem25
Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium sauc...
- 1 small onion, finely chopped
- 1 medium carrot, thinly sliced
- 1 medium celery rib, thinly sliced
- 1 3/4 cups reduced-sodium chicken broth
- 2 cups water
- 1 pound frozen peas (3 3/4 cups)
- 1/4 cup store-bought basil pesto plus additional for serving
Gouda Mashed Potato Casserole
By carinem25
Good side for dinner party
- 3 1/2 lb. russet potatoes, peeled, cubed
- 1 c. whole milk
- 1/2 c. sour cream
- 6 T. butter
- 6 strips bacon, diced
- salt to taste
- 2 c. gouda cheese, shredded, divided
- 1/4 c. chopped chives
Country Potatoes with arugula and dijon-shallot vinaigrette
By carinem25
Boil potatoes in salted water over high until tender, 8 minutes
- 1 1/4 lb. red potatoes, quartered
- 3 T. shallots, minced
- 3 T. white wine vinegar
- 2 T. olive oil
- 1 T. dijon
- 1 t. sugar
- salt and pepper to taste
- 3 c. arugula
Shrimp-Gazpacho Shooters
By carinem25
Good for party, can serve in ;arger portions as appetizer
- 1 c. tomato juice
- 1 T. evoo
- 1/4 c. fresh lime juice, divided
- 1 t. worchestershire
- 1/2 t. tabasco
- 1/4 t. paprika
- 1 c. tomatoes, diced
- 3/4 c. cucumber, seeded, chopped
- 3/4 c. celery, chopped
- 1/4 c. red onion, chopped
- 1/4 c. fresh cilantro, chopped
- 1 garlic clove
- salt and pepper to taste
- 6 c. water
- 1/4 c. kosher salt
- 3 bay leaves
- 3 sprigs fresh parsley
- 16 large shrimp, p&d, tail on
- thinly sliced limes