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Recipes
Chocolate-Caramel Pecan Clusters
By AllisonClayman
Preheat oven to 350 degrees
- 1 cup pecan halves (3 1/4 ounces)
- 12 soft caramel-candy cubes
- 1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)
Vegetable Pot Pie
By AllisonClayman
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Braised Brisket with Carrots, Garlic, and Parsnips
By AllisonClayman
This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then ...
- 1 first cut of beef brisket (5 pounds)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 1 large onion, halved and thinly sliced
- 2 garlic cloves, minced, plus 1 head, halved horizontally
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 4 1/2 cups homemade or store-bought low-sodium chicken stock
- 2 fresh or dried bay leaves, plus more fresh for garnish if desired
- 1 pound parsnips, peeled and halved
- 20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
- 10 ounces red pearl onions, peeled(about 2 1/2 cups)
- 1 tablespoon balsamic vinegar
Baked Tilapia with Fresh Herbs
By AllisonClayman
If you prefer, replace the dill in this recipe with another herb such as cilantro, tarragon, or chives
- 4 (6 to 8 ounces each) skinless tilapia fillets, (6 to 8 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons light mayonnaise
- 1/2 cup finely chopped parsley
- 2 tablespoons finely chopped fresh dill
- Lemon wedges, for serving
Caramel Ice Cream Cake with Chocolate Ganache
By AllisonClayman
Directions: To make the shortbreads, butter two 8-inch round cake pans and line with parchment paper
- Ingredients:
- Perfect when you are serving a crowd, this decadent dessert layers caramel ice cream with buttery chocolate shortbread. Then it is topped with rich ganache, a smooth mixture of melted chocolate and cream.
- For the shortbreads:
- 1 1/2 cups all-purpose flour
- 1 tsp. kosher salt
- 1/3 cup unsweetened Dutch process cocoa
- powder
- 16 Tbs. (2 sticks) unsalted butter, at
- room temperature
- 1/2 cup superfine sugar
- 1 tsp. vanilla extract
- 2 quarts caramel ice cream
- For the chocolate ganache:
- 5 oz. semisweet chocolate
- 1/4 cup heavy cream
- Pinch of salt
Smoked Paprika Pan-Roasted Potatoes
By AllisonClayman
Preparation Instructions In a large pan (choose one with a lid), heat 1 Tablespoon of olive oil over medium heat
- Ingredients
- 1/2 whole Medium Onion, Diced
- 2 Tablespoons Olive Oil (Divided Use)
- 3 cloves Garlic, Minced
- 2 teaspoons Smoked Paprika
- 1 pound Baby Potatoes, Scrubbed And Halved (don't Peel)
- 1 cup Water
- 1 pinch Salt And Pepper, to taste
- 2 Tablespoons Fresh Parsley, Minced
Simple Sugar Cookies
By AllisonClayman
Directions Sift flour, baking powder, and salt into a bowl
- Ingredients
- Makes about 2 dozen 4-inch cookies
- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Vanilla Mini Cupcakes
By AllisonClayman
Preparation Put oven rack in middle position and preheat oven to 350F
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 3/4 cups vanilla buttercream
- Various food colorings* (optional)
- Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners
Chocolate Mini Easter Basket Cupcakes
By AllisonClayman
Preheat oven to 350 degrees
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups sugar
- 3/4 cup unsalted butter, room temperature
- 3 eggs, room temperature
- 1 1/4 c milk, room temperature
- 1 tsp vanilla
Quick Vegetable Soup
By AllisonClayman
Make-ahead tip: Cool soup completely before dividing between two airtight containers; refrigerate up to overnight
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 (14.5 ounces) stewed tomatoes in juice
- 1/2 cup ditalini, (or other short tubular pasta)
- 5 ounces frozen cauliflower, (half a 10-ounce package)
- 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 1/4 teaspoon dried thyme
- Coarse salt and ground pepper