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Recipes
Crostini with Tuna Tapenade
By caligma
Copyright 2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 10 to 12 ounces canned or jarred Italian tuna packed in olive oil
- 2 teaspoons anchovy paste
- 1 teaspoon fresh thyme leaves
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoon grated lemon zest
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons good olive oil, plus extra for brushing bread
- cup Italian mascarpone cheese
- 1/4 cup pitted and chopped kalamata olives
- 1 tablespoon drained capers
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 36 slices French bread, cut diagonally
Ribolita
By caligma
Hearty soup for a winter's dinner
- 1/2 pound dried white beans as Great Northern or Cannellini
- Kosher Salt
- 1/4 pound large diced pancetta or smoked bacon
- 2 cups chopped yelow onions (2 onions)
- 1 cup chopped carrots (3 carrots)
- 1 cup chopped celery (3 stalks)
- 3 tablespoons minced garlic (6 cloves)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 (28 ounce) can Italian plum tomatoes in Puree, chopped
- 4 cups coarsely chopped or shredded Savoy cabbage, optional
- 4 cups coarsely chopped Kale
- 1/2 cup chopped fresh basil leaves
- 6 cups chicken stock, perferably homemade
- 4 cups sourdough bread cubes, crusts removed
- 1/2 cup freshly grated Parmesan Cheese
Orange Liqueur Raspberries
By caligma
Copyright 2011, Ina Garten, All Rights Reserved
- 2 half pints raspberries
- 2 tablespoons sugar
- 2 tablespoons orange flavored liqueur
- 8 ounces creme fraiche, to serve
- Cinnamon Elephant Ears (see recipe)
Crostini Alla Romana
By caligma
Preheat the oven to 375 degrees F
- 12 1/2-inch thick slices ciabatta bread
- 12 slices thinly sliced prosciutto (about 6 ounces)
- 1 pound fresh mozzarella, cut into thin slices
- 3 tablespoons butter
- 6 sage leaves
- Pinch salt
- Pinch freshly ground black pepper
Korean Barbecued Flank Steak on Hot and sour Slaw Salad
By caligma
Very good with a Kim Chee flavor
- 2 Tablespoons grill seasoning blend(McCormic Montreal Steak Seasoning)
- 1/4 cup Tamari, dark soy sauce
- 2 Tbsp. honey
- 2 tsp.hot red pepper flakes, divided
- 4 large cloves garlic, chopped and divided.
- 2 tsp. toasted (dark) sesame oil
- 2 scallions, finely chopped
- Vegetable oil, for drizzling plus, 2 Tablespoons, twice around the pan.
- 2 pounds flank steak
- 1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
- 1/2 red bell pepper, thinly sliced
- 1 cup Sauerkraut (it will taste like kim chee when combined with the hot pepper flakes)
Star Anise and Cinnamon Beer
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup sugar
- 1 cup water
- 4 star anise pods
- 4 cinnamon sticks
- 3 (12-ounce) bottles lager beer, chilled (recommended: Heineken)
Short Ribs with Tagliatelle
By caligma
Place the olive oil in a large heavy soup pot over medium heat
- 3 tablespoons olive oil
- 2 ounces chopped pancetta (about 1/2 cup)
- 2 1/2 pounds short ribs
- Salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 carrot, chopped
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 (14-ounce) can tomatoes (whole or diced)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 1/2 cups beef broth
- 3/4 cup red wine
- 1 pound fresh or dried tagliatelle
- 4 to 6 teaspoons shaved bittersweet chocolate
Fusilli with Pecorino Romano and Black Pepper
By caligma
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Rainbows and Butterflies Pasta Salad
By caligma
Courtesy Ellie Krieger for Food Network Magazine
- 8 ounces bow tie pasta, preferably whole grain
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 cup corn kernels, thawed if frozen
- 1 cup shelled edamame, thawed if frozen
- 1 medium red bell pepper, diced
- 2 medium carrots, shredded (about 1/2 cup)
- 1/3 cup grated parmesan cheese (about 1 ounce)
- Salt
Caramelized Rice Pudding
By caligma
Preheat oven to 350 degrees
- 3 Cups Whole milk
- 1/2 cup Arborio Rice
- 1 Vanilla Bean
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 2 Large egg yolks
- 1/4 teaspoon ground cinnamon
- 1/4 cup turbinado or raw sugar.