Karen_3925's profile page
Recipes
Warm Fennel and Grapefruit Salad
By Karen_3925
Using a mandoline, slice the fennel into thin shavings
- 1 fennel bulb
- 1 pink grapefruit
- Extra-virgin olive oil
- Salt
- 1/4 cup slivered cerignola or other big green olives
- 1/4 cup freshly squeezed pink grapefruit juice
- 1/4 cup picked fennel fronds
Grilled Asparagus with Poached Egg and Parmesan
By Karen_3925
Preheat grill or grill pan
- 1 bunch asparagus
- High quality extra-virgin olive oil
- Kosher salt
- 4 slices rustic Italian bread
- 1 clove garlic
- 3 tablespoons white vinegar
- 4 large organic eggs
- 2 cups baby washed arugula
- 1 to 2 tablespoons lemon juice
- 1 cup grated Parmigiano-Reggiano
- 1 lemon, zested
Roasted Asparagus
By Karen_3925
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper
Roasted Asparagus with Scrambled Eggs
By Karen_3925
Preheat the oven to 400 degrees F
- 3/4 pound fresh asparagus
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/8 cup freshly grated Parmesan
- 6 extra-large eggs
- 3 tablespoons half-and-half
- 1 tablespoon unsalted butter, divided
- 2 to 4 slices 7-grain bread
Asparagus Percorino Red Onion Salad
By Karen_3925
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl
- 1 bunch pencil asparagus, tough bottom stems removed
- 1 small red onion, finely diced
- 1 cup coarsely grated aged pecorino
- 1/2 cup red wine vinegar
- Extra-virgin olive oil
- Kosher salt
Grilled Flatbread with Asparagus Pesto and Fontina
By Karen_3925
Heat grill to high Combine the asparagus, basil, garlic and pine nuts in a food processor and pulse a few times...
- 1 pound grilled asparagus
- 1/2 cup packed fresh basil leaves, plus chopped for garnish
- 2 cloves garlic, chopped
- 2 tablespoons pine nuts
- 3/4 cup, plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup, plus 4 tablespoons grated Pecorino Romano
- 1 pound fontina cheese, thinly sliced
- 1 large prepared pizza shell (recommended: Boboli)
Famous Barr's French Onion Soup
By Karen_3925
Without a doubt- the BEST French Onion Soup
- 5 lbs onions, unpeeled
- 1/2 cup butter (1 stick)
- 1 1/2 teaspoons black pepper, freshly ground
- 2 tablespoons paprika
- 1 bay leaf
- 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
- 1 cup dry white wine (optional)
- 3/4 cup all-purpose flour or instant flour (such as Wondra)
- caramel coloring (optional) or Kitchen Bouquet (optional)
- 2 teaspoons salt
- French baguette (optional)
- swiss cheese (optional) or gruyere cheese (optional)
Max Brenner Vanilla Cream Hot Chocolate
By Karen_3925
Vanilla Cream Sprinkle the cornstarch over 1/2 of the milk in a small bowl and whisk to dissolve
- Vanilla Cream
- 2 tablespoons cornstarch
- 2.5 cups milk divided
- 1.5 cups sugar
- 2 large egg yolks
- 1 vanilla bean split lengthwise or 1 teaspoon vanilla extract
- Hot Chocolate
- 1 cup milk
- 7 ounces semi sweet chocolate (2 chocolate bars)
Honey Yeast Rolls
By Karen_3925
1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon honey
- 1 3/4 cups milk
- 2 large eggs, at room temperature
- 1/2 cup butter, melted and cooled
- 1/3 cup honey
- 3 teaspoons salt
- 6 1/2 cups all-purpose flour, divided
- 1/2 cup butter, softened
- 1/4 cup honey
Phyllo Wrapped Asparagus
By Karen_3925
Preheat oven to 375 degrees F
- 8 or 9 asparagus spears, depending on size
- 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
- 1/4 cup butter, melted
- 1/4 cup finely grated Parmesan