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Recipes
Classic Caramel Sauce
By AllisonClayman
In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice
- 3/4 cup sugar
- 2 Tbs. water
- 1/2 tsp. fresh lemon juice
- 3/4 cup heavy cream
Balthazar Brioche French Toast
By AllisonClayman
This delicious recipe for Balthazar brioche French toast is courtesy of Riad Nasr and Lee Hanson
- 6 large eggs
- 1/2 cup superfine sugar
- 4 cups milk
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 loaf day-old brioche or challah bread, cut into 1-inch slices
- 1/4 cup Clarified Butter
- 2 tablespoons unsalted butter
- Confectioners' sugar
- Syrup, for serving
- Fresh fruit or crisp cooked bacon, for serving (optional)
Grilled Herb Shrimp
By AllisonClayman
Copyright 2001, Barefoot Contessa Parties!
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Easy Chunky Tomato Sauce
By AllisonClayman
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish
- 3 tablespoons olive oil
- 1 large onion, chopped (3 cups)
- 3 cloves garlic, chopped (about 1 tablespoon)
- Salt and freshly ground pepper
- 2 can (28 ounces each) diced tomatoes
- 1/2 teaspoon dried thyme or Italian seasoning
Italian Wedding Soup
By AllisonClayman
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach, washed and trimmed
Tomato and Olive Penne
By AllisonClayman
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil...
- Salt and pepper
- 1 pound penne, or other short pasta
- 1/4 cup olive oil
- 2 cloves garlic , thinly sliced
- 2/3 pound (2 cups) cherry tomatoes, halved or quartered
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper (optional)
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
Linguine with Clams
By AllisonClayman
Discard any clams that do not close to the touch
- 72 Manila clams or 36 to 48 larger hard-shell
- clams, 4 to 5 lb. total, well scrubbed
- 1 cup dry white wine
- 1 lb. dried linguine
- 1/2 cup extra-virgin olive oil
- 4 tsp. finely minced garlic, or to taste
- Pinch of dried oregano (optional)
- Pinch of red pepper flakes (optional)
- 1/2 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- Salt, to taste
- 3 Tbs. unsalted butter or extra-virgin olive oil
- (optional)
Pecan Squares
By AllisonClayman
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
Oven-Roasted Asparagus
By AllisonClayman
Although many people believe that thinner asparagus spears are more tender than thicker ones, thick spears are actu...
- 1 1/2 pounds asparagus
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Pepper
Buttermilk Waffles
By AllisonClayman
Serve warm with sweet butter and Fruit Syrups
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 2 cups all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract