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Recipes
Mediterranean Halibut Sandwiches
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 loaf ciabatta bread, ends trimmed, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and halved
- 1/3 cup mayonnaise
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon capers, drained
- Zest of 1 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
Blue Cheese Souffle
By caligma
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Potato Basil Puree
By caligma
2010, How Easy is That?, All Rights Reserved
- 2 cups fresh basil leaves, lightly packed
- 2 pounds large Yukon Gold or white boiling potatoes
- 1 cup half-and-half
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Pumpkin-Maple Bread Pudding
By caligma
Prep time 12 Min cook Time 1 hr 10 min Servings 10
- Butter flavored cooking spray
- 1 (16 ounce) loaf cinnamon-raisin swirl bread, cut into 1/2 inch cubes
- 1/2 cup chopped pecans
- 1 1/4 cups milk
- 1/2 cup cream
- 4 eggs
- 2 tsp. pumpkin pie spice
- 1/2 cup real maple syrup
- 1 (15 ounce) can solid packed pumpkin (recommend Libby's)
- 1 (4.5 ounce) jar brandied hard sauce (recommend Cross and Blackwell)
- 1 teaspoon maple extract
Chicken Salad Sandwiches
By caligma
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 split (2 whole) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup good mayonnaise, plus more for the bread
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 8 to 10 slices health or seven-grain bread
- 1 package mesclun salad mix
Homemade Cinnamon-Raisin Bread
By caligma
Recipe courtesy Giada De Laurentiis
- 2 1/4 cups bread flour
- 1 cup brown rice flour*
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1/2 cup warm water (100 to 110 degrees F)
- 3 teaspoons active dry yeast
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 3 eggs, at room temperature
- 1 cup chopped walnuts
- 1 1/4 cups raisins
- Butter, for greasing the loaf pan
- Flour, for dusting the loaf pan
- *can be found in health food and gourmet stores
- Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret)
Grilled Asparagus and Melon Salad
By caligma
Recipe courtesy Giada De Laurentiis
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
- 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
- 2 tablespoons pine nuts, toasted* see Cook's Note
Wheat Berry Salad
By caligma
2008, Ellie Krieger, All Rights Reserved
- 1 1/2 cups hard wheat berries
- 3/4 cup chopped walnuts
- 2 stalks celery, finely chopped
- 1/2 cup tart dried cherries, chopped
- 1 scallion, white and green parts, chopped
- 1/2 cup finely chopped parsley leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Brown Butter Risotto with Lobster
By caligma
Recipe courtesy Giada De Laurentiis
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Lamb Ragu with Mint
By caligma
Delicious spring dinner
- 1 pound rigatoni pasta
- 2 Tablespoons olive oil
- 2 shallots, chopped
- 1 clove garlic, minced
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup red wine
- 4 cups marinara sauce, store bought or home made
- 1/2 cup ricotta cheese