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Recipes
Baked Potatoes with Yogurt and Sour Cream
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 Idaho russet baking potatoes
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives, plus extra for garnish
- Kosher salt and freshly ground black pepper
Fresh Pasta Rollatini with Spinach and Ricotta
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup cake flour
- 1/2 cup all-purpose flour, plus extra for dusting
- 2 egg yolks
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 cup water, plus extra, as needed
- 12 ounces frozen spinach, thawed and drained
- 3 ounces thinly sliced prosciutto, finely chopped
- 1/2 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan
- 1 egg yolk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter, chopped, room temperature
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon water
- Butter, for greasing the baking dish
- 3 tablespoons unsalted butter, melted
- 3 tablespoons grated Parmesan
- 2 cups warm tomato-basil marinara sauce
- Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine
Banana Chips
By caligma
slice banana into 1/8 inch rounds and lay on a greased baking sheet
- Bananas, as many as needed
Company Pot Roast
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
Penne with Brown Butter, Arugula, and Pine Nuts
By caligma
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound penne rigate pasta
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 4 cups baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated Parmesan
- 1/2 cup toasted pine nuts (see Cook's Note)
- 2 tablespoons capers, rinsed and drained
Cheese Soup
By caligma
Cook frozen Vegetables as per package insturctions
- 1 10 oz. pkg. of mixed frozen veggies.
- 1 C. onions, chopped
- 1/4 cup butter
- 1/2 cup flour
- 1/4 tsp salt
- 1 3/4 cup milk
- 2 cups chicken broth
- 1 8 0z. jar Cheese whiz
- 1 1/2 tsp. yellow mustard.
Raffy's Strawberries in Vinegar
By caligma
Recipe courtesy Giada De Laurentiis
- 1 pint fresh strawberries, hulled and quartered, or sliced
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/4 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped fresh mint leaves, for garnish
Pecorino and Bean Salad
By caligma
Recipe courtesy Giada De Laurentiis
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 cups (9 ounces) shelled edamame beans
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces pecorino, cut into 1/2-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
Stuffed Pepper Soup
By caligma
In a large pot, brown ground beef in olive oil
- 2 lbs. ground beef, or ground turkey
- 1 Med. onion, chopped
- 2 (29 oz.) cans crushed tomatoes
- 2 (29 z) cans tomato sauce
- 3 cups water
- 3 green peppers, chopped
- 2 cups rice, cooked
- salt, pepper and sugar to taste
Honey Glazed Carrots
By caligma
Prep Time: 5 minutes Cook time 10 minutes Level Easy
- Salt
- 1 Pound Baby carrots
- 2 Tablespoons butter
- 2 Tablespoons honey
- 1 Tablespoon Lemon juice
- freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley