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Recipes
Chicken, Artichoke and Cannellini Bean Spezzatino
By caligma
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 celery stalks, thinly sliced
- 1 onion, diced
- 3 cloves garlic, halved
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 (14-ounce) cans low-sodium chicken stock
- 1/2 packed cup fresh basil leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
- 12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed and drained
Honey Vanilla Pound Cake
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at cool room temperature
- 1 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
Peanut Butter Cookies with Blackberry Jam
By caligma
Recipe courtesy Giada De Laurentiis
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup blackberry jam
Blueberry Ricotta Pancakes
By caligma
cook on preheated griddle until golden brown
- 2. In another bowl, mix:
- 1. Mix 1 1/2 cups flour
- 3 Tbsp sugar
- 1 tsp. soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup extra smooth ricotta cheese
- 1 Egg
- 1 cup milk
- 1/4 cup melted butter
- 1 1/2 tsp lemon rind
- 3 Tbsp. lemon juice
- 2 Tbsp. oil
- 3. Stir together wet and dry ingredients. fold in Blueberries (1 Cup). Thin batter with more milk to desired consistency.
- cook on preheated griddle until golden brown
Country French Omelet
By caligma
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Bruschetta with Fontina and Greens
By caligma
Recipe courtesy Giada De Laurentiis
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces (12 cups) baby spinach
- Kosher salt
- 2 cups (4 ounces) shredded fontina cheese
Pasta Ponza
By caligma
Pasta party
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved.
- 2 cups (12 ounces) yellow cherry or grape tomatoes halved.
- 1/4 cup capers, rinsed and drained
- 1 Tablespoon extra virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning.
- 1/2 cup Italian style seasoned breadcrumbs.
- 1 pound ziti or other short tube shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated.
- 1/4 cup chopped fresh flat leaf parslely.
Grilled Cream Corn with Parmesan
By caligma
Recipe courtesy Giada De Laurentiis
- 6 ears corn, husks and silks removed
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- 1 tablespoon flour
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh flat-leaf parsley
Lentil Vegetable Soup
By caligma
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Ginger-Tea Lemonade
By caligma
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 3 black tea bags, preferably English breakfast tea
- 1 1/3 cups Ginger Simple Syrup, recipe follows
- 2/3 cup fresh lemon juice, from about 3 lemons
- 1 cup sparkling water or club soda, chilled
- 2 cups ice
- Lemon slices, for garnish, optional
- 1 cup granulated sugar
- 1 cup water
- 1 (2-inch) piece fresh ginger, peeled and chopped