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Recipes
Espresso Caramel Bars
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
- 1/4 cup sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 tablespoon water
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup heavy cream
- 1 3/4 teaspoons instant espresso powder
- 1 teaspoon smoked sea salt, optional
Grilled Corn and Bay Shrimp Risotto
By caligma
Prepare grill. rub corn with 1 tablespoon olive oil
- 3 Medium ears fresh corn, husked
- 3 Tbsp Olive Oil
- 2 Quarts reduced sodium Chicken Broth
- 1/2 cups shallots, minced
- 1 1/2 cups chardonnay
- 3/4 # cooked bay shrimp rinsed and drained
- 2 Tablespooons butter
- 2 Tablespoons chopped tarragon
- 1 tablespoon coarsley shredded lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon freshly ground black pepper and salt to taste.
Country Biscuits
By caligma
These can be made up to 3 months ahead and frozen, unbaked
- 6 cups all purpose flour
- 1/2 cup instant non fat dried milk
- 1/4 cup double acting baking powder
- 2 teas. salt
- 2 teas. creme of tarter
- 2 cups shortening
- 1 1/2 cups water, if dough is too dry add another 1/4 to 1/2 cup water.
Celery Root and Apple Puree
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 1 cup large-diced fennel bulb, tops and core removed
- 2 pounds celery root, peeled and (3/4-inch) diced
- 8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
- 3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced
- Kosher salt and freshly ground black pepper
- 1/2 cup good apple cider
- 1/4 cup heavy cream
Chicken with Peruvian Chile Sauce
By caligma
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 1 (4 to 5 pound) chicken, cut into 8 pieces
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
- 3/4 cup half-and-half
- 2 tablespoons vegetable oil
- 1 large or 2 small shallots, sliced
- 2 cloves garlic, crushed
- 1 cup low-sodium chicken broth
- 2 cups (6 ounces) crumbled queso fresco or mild feta cheese
- 1/2 cup finely grated Parmesan
- 1/2 cup chopped walnuts, plus 1/3 cup toasted (see Cook's Note)
- 1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores)
- 1/2 teaspoon turmeric
- 4 teaspoons kosher salt
- 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves
Easy Filo Tartlet Fillings
By caligma
Great make ahead, easy appitizers
- Roast Beef and Horseradish filling.
- 8 oz. cream cheese, softened
- 1/3 cup mayonnaise
- 1to3 Tablespoons prepared creamy, horsradish
- 1/2 tsp. dried dill
- 1 cup chopped rare deli roast beef
- 1 roasted red bell pepper, diced. Use jarred red peppers.
- 1/4 cup chopped flat leaf parsley.
Salmon with Lentils
By caligma
, 2004, Barefoot in Paris, All Rights Reserved
- 1⁄2 pound French green lentils (lentilles du Puy)
- 1⁄4 cup good olive oil, plus extra for salmon
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3⁄4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups chopped celery (4 stalks)
- 1 1⁄2 cups chopped carrots (3 carrots)
- 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Italian Wedding Cake
By caligma
Recipe courtesy Sandra Lee
- 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
- 1 stick butter, softened
- 1 1/4 cups buttermilk
- 3 egg whites
- 1 tablespoon vanilla extract (recommended: McCormick)
- 1/4 teaspoon almond extract (recommended: McCormick)
- 1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
- 1/2 cup sweetened flake coconut (recommended: Baker's)
- 2 cups chopped pecans, divided (recommended: Diamond)
- 2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)
Christmas Eve Shortcut Cinnamon Buns
By caligma
Recipe by Melinda Stern via "Just a Pinch"
- 20 unbaked frozen dinner rolls
- 1 cup brown sugar
- 1/4 cup instant vanilla pudding mix
- 2 tsp. ground cinnamon
- 1/3 cup butter, melted
Smoked Salmon Deviled Eggs
By caligma
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe