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Recipes
Cauliflower Gratin
By karen1
Preheat the oven to 375 degrees
- 1 3 pound head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons unsalted butter (1/2 stick) divided
- 3 tablespoons all purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated gruyere, divided
- 1/2 cup freshly grated parmesan
- 1/4 cup fresh bread crumbs
Calamari, Tomato and Caper Salad
By karen1
For the salad: In a large skillet, heat the oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Italian Chicken Pasta Salad
By karen1
Bring a large pot of salted water to a boil
- Kosher salt
- 3 cups dried elbow macaroni
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup cubed rotisserie chicken
- 1 cup diced English cucumber (about 1/3 cucumber)
- 1 cup halved cherry tomatoes
- 1/2 cup chopped pitted Nicoise olives
- 1/2 cup chopped roasted red peppers (about 1 whole)
- 1/2 cup 1/4-inch diced hard salami (about 4 ounces)
- 1/4 cup diced red onion (about 1/2 small)
- 1/4 cup chopped fresh flat-leaf parsley
- 4 ounces ricotta salata, grated, or crumbled feta cheese
- 1/3 cup red wine vinegar
Panko-Crusted Salmon
By karen1
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Maple Pepper Pecans
By karen1
Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat
- 1/2 stick unsalted butter
- 1/2 cup maple syrup
- 1 1/2 teaspoons table salt
- 1 teaspoon cayenne pepper
- 3 1/3 cups pecan halves
Baked Potato Hash Browns
By karen1
Preheat oven to 425 degrees F
- 1 1/2 pounds russet potatoes
- 1 cup bacon lardoons
- 1 medium shallot, sliced
- 1 egg white
- 4 green onions, roughly chopped
- 2 sprigs thyme, leaves picked
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
Fried Cheese-Stuffed Zucchini Blossoms
By karen1
In a medium bowl, whisk together the flour, water and salt until smooth
- 1 1 1 cup all-purpose flour
- 1 1 1 cup sparkling water
- 3/4 3/4 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/3 1/3 1/3 cup (2 ounces) goat cheese, at room temperature
- 2 2 2 tablespoons (1 ounce) cream cheese, at room temperature
- 2 2 2 teaspoons heavy cream
- 1 1 1 tablespoon chopped fresh basil leaves
- 1 1 1 green onion, finely chopped
- Freshly ground black pepper
- 8 8 8 zucchini blossoms* see Cook's Note
- Vegetable oil, for frying
- Serving Serving Suggestion: serve with your favorite marinara sauce or vinaigrette
One Pot Pasta
By karen1
In large stockpot, brown sausage
- 1 pd. italian sausage, sliced or crumbled
- 1 large onion coarsely chopped
- 1 large garlic clove, minced
- 1 28 ounce can diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1 1/2 cups water
- 8 ounces rigatoni or spiral pasta, uncooked
- 8 ounces mushrooms, sliced
- parmesan cheese, grated
Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce
By karen1
For the pulled chicken: Preheat the oven to 350 degrees F
- 8 bone-in, skinless chicken thighs
- 2 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- Canola oil, for searing
- 2 cups low-sodium chicken broth
- 1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
- 8 poblano chiles
- 2 tablespoons canola oil
- Kosher salt and black pepper to taste
- 1 cup canola oil
- Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
- Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
- Kosher salt
- 2 large overly-ripe beefsteak tomatoes, roughly chopped
- 1 jalapeno, chopped
- 3 cloves garlic, chopped
- 2 tablespoons canola oil
- 1/2 teaspoon dried Mexican oregano
- Kosher salt and freshly ground black pepper
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded chihuhua cheese
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 small red onion, finely diced
- 1 medium bell pepper, julienned
- 1 jalapeno, finely diced
- 9 large eggs, lightly beaten
- 1/4 cup chopped fresh cilantro leaves, plus leaves for garnish
Tomato Gratin
By karen1
Preheat the oven to 425°
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1 teaspoon thyme leaves
- 1 3/4 pounds plum tomatoes, sliced crosswise 1/4-inch thick
- Salt and freshly ground pepper
- 2 teaspoons balsamic vinegar
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano cheese