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Recipes
Homemade Granola Bars
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Pumpkin and Goat Cheese Risotto
By caligma
Recipe courtesy Giada De Laurentiis
- 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
- 1 cup canned pure pumpkin
- 4 slices applewood smoked bacon, chopped
- 2 tablespoons butter
- 1 leek (white and pale green part), thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine, such as pinot grigio
- 1/2 cup freshly grated Parmesan
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon (generous) freshly grated nutmeg
- 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
Mocha Chocolate Icebox Cake
By caligma
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
- Shaved semisweet chocolate, for garnish
Pecan Squares
By caligma
Recipe courtesy The Barefoot Contessa Cookbook, 1999, All Rights Reserved
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
Honey-Mustard Pork Roast with Bacon
By caligma
Recipe courtesy Giada De Laurentiis
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups (5 ounces) baby arugula
Pepperoni Pizza Bread
By caligma
Slice Italian bread horizontally and toast under the broiler Brush with the olive oil, then top with the tomato sau...
- small load Italian bread
- olive oil
- Tomato sauce
- grated mozzarella cheese
- Parmesan cheese
- sliced pepperoni
Fresh Fruit Salad with Honey Vanilla Yogurt
By caligma
Recipe courtesy Ina Garten, 2004, All Rights Reserved
- 2 cups plain yogurt
- 2 tablespoons good honey
- 1/2 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean, optional
- 1/2 orange, juiced
- 1 banana, sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1 pint fresh strawberries, hulled and cut in half
- 1 bunch seedless green grapes, halved
Scalloped Potatoes with Creme Fraiche
By caligma
Prep Time: 25 min
- 2 Cloves garlic, smashed
- 3 Tablespoons unsalted butter
- 3 pounds waxy potatoes (such as Yukon gold of Yello Finn) peeled
- 3 cups half- and-half
- 1/2 cup Creme fraiche
- 2 Tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1/8 to 1/4 teaspoon ground mace
- Kosher salt and freshly ground pepper
- 1/4 cup chopped chives
Mini Lasagnas with Sweet Corn and Mascarpone
By caligma
Recipe courtesy Giada De Laurentiis
- Butter, for ramekins
- 12 lasagna sheets
- 3 cups frozen corn kernels, thawed
- 1/2 cup whipping cream, at room temperature
- 3 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- Extra-virgin olive oil, for drizzling
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
Mushroom Duxelle and Goat Cheese Filling
By caligma
#2 in Filo Cup fillings
- 1 # mushroom, chopped moderately fine
- 3 Tablespoons olive oil
- 2 cloves garlic, smashed
- 1 Tablespoon Lemon Juice
- 2 fresh thyme sprigs
- 4 tablespoons dry white wine (do not use a sweet wine)
- 4 oz. goat cheese
- salt and pepper to taste.