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Recipes
Pissaladiere
By Karen_3925
Preheat the oven to 450 degrees F
- Any number of toppings can be used:
- For the dough (makes 2 pissaladieres)
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 envelopes dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 d
- Preheat the oven to 450 degrees F.
- Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to
- Black Olives
- Hamburger/Pepperoni/BBQ Chicken
- Onions
- Mushrooms
- Artichokes
- Spinach/etc.
Olive Oil Muffins
By Karen_3925
Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Powdered sugar, for sifting
Flatbread
By Karen_3925
Mix water and yeast in a large bowl and let stand 5 minutes to proof
- 1 1/2 cups warm water (105 to 110 degrees F)
- 1/2 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive or canola oil, plus more for bowl
Croque_Madame
By Karen_3925
Preheat oven to 400 degrees F
- 8 slices sourdough bread
- 8 ounces Gruyere, very thinly sliced
- 12 ounces smoked ham, very thinly sliced
- 2 to 3 tablespoons mayonnaise
- 5 tablespoons unsalted butter
- 4 extra-large eggs
- Salt and pepper
Farfalle with Broccoli
By Karen_3925
Bring a large pot of salted water to a boil over high heat
- 1 pound farfalle pasta
- 2 heads broccoli, trimmed to florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 3 garlic cloves, chopped
- 5 anchovy fillets, diced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
Broccoli_Bow_Tie
By Karen_3925
Cook the broccoli for 3 minutes in a large pot of boiling salted water
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
Cinnamon-Pancetta Carbonara
By Karen_3925
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes
- 4 slices bacon, chopped
- 4 slices pancetta, chopped
- 1/4 teaspoon ground cinnamon
- 2 cups whipping cream
- 1 1/2 cups freshly grated Parmesan
- 6 large egg yolks
- 18 ounces fresh fettuccine
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Lemon_Braised_Artichokes_Pasta
By Karen_3925
Cook fettuccine according to package directions
- Lemon-Braised Artichoke Hearts:
- 1 pound fettuccine
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 2 teaspoons fresh oregano leaves
- 1/2 cup chicken broth or stock
- 4 cups spinach, stemmed and washed
- Lemon Braised Artichoke Hearts, recipe follows
- 1/4 cup chopped Italian parsley leaves
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- Grated Parmesan, for serving
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons kosher salt
- Small pinch freshly ground pepper
- 4 medium to large artichokes
- 1/2 lemon
- Preheat the oven to 375 degrees F.
- Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
- Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the h
- As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the arti
- Michael's Notes: If preparing a larger number of artichokes, just increase the marinade proportionately. Serve them as an appetizer salad on their own with their braising liquid. Make sure to have cru
- Herbes de Napa:
- 6 tablespoons dried thyme leaves
- 3 tablespoons fennel seed
- 2 1/2 tablespoons dried summer savory leaves
- 1 1/2 tablespoons dried rosemary leaves
- 1 1/2 tablespoons crumbled bay leaves
- 1 1/2 tablespoons dried lavender flowers
- Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.
Fusilli with Spinach and Asiago Cheese
By Karen_3925
Bring a large pot of salted water to a boil over high heat
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1 (9-ounce) bag fresh spinach, roughly chopped
- 8 ounces (1/2 pint) cherry tomatoes, halved
- 1 cup (about 3 1/2-ounces) grated Asiago
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Pasta with Sun-Dried Tomatoes
By Karen_3925
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound fresh mozzarella, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves, julienned