Karen1's profile page
Recipes
Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes
By karen1
For the strata: Preheat the oven to 325 degrees F
- 6 cups cubed day-old French bread, with crust
- 2 tablespoons unsalted butter, plus more for greasing
- 1 tablespoon canola oil
- 2 large Spanish onions, halved and thinly sliced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- One 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 10 large eggs
- 2 cups grated aged gruyere cheese
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons canola oil
- 2 pints cherry tomatoes, quartered
- Kosher salt and freshly ground black pepper
- 3 tablespoons finely sliced fresh chives, plus more for garnish
Chicken and Cheddar Souffle
By karen1
Recipe courtesy Giada De Laurentiis
- Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk, at room temperature
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded mild Cheddar
- 1/2 cup grated Parmesan
- 2 packed cups baby spinach leaves
- 1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
- 6 egg yolks, at room temperature, lightly beaten
- 2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
- 6 egg whites, at room temperature
Frittata with Peaches and Cherries
By karen1
Recipe courtesy Giada De Laurentiis
- 8 ounces frozen peaches, thawed and drained
- 8 ounces frozen cherries, thawed and drained
- 6 eggs, at room temperature
- 1/4 cup whole milk
- 1/3 cup sugar
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable or canola oil
- 1/3 cup (3 ounces) crumbled goat cheese
- Maple syrup, for serving
Provencal Vegetable Soup
By karen1
Copyright 2005, Barefoot in Paris, All Rights Reserved
- 2 tablespoons good olive oil
- 2 cups chopped onions (2 onions)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
- 3 cups 1/2-inch-diced carrots (1 pound)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 quarts homemade chicken stock or canned broth
- 1 teaspoon saffron threads
- 1/2 pound haricots verts, ends removed and cut in 1/2
- 4 ounces spaghetti, broken in pieces
- 1 cup Pistou, recipe follows
- Freshly grated Parmesan, for serving
Penne with Shrimp and Spicy Tomato Sauce
By karen1
In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin,...
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup canned crushed tomatoes in thick puree
- 1/3 cup chopped cilantro or parsley
- 3/4 pound penne rigate
- 1 pound medium shrimp, shelled
Creamy Scrambled Eggs with Dill Havarti with Country Ham and Buttery Toasted Croutons
By karen1
For the croutons: Preheat oven to 300 degrees F
- 2 tablespoons canola oil
- 1 ham steak (1/2-inch thick)
- 2 tablespoons butter
- 1 clove garlic, smashed
- 6 slices 1-inch-thick 12-grain bread, cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- 1 stick unsalted butter, cut into tablespoons
- 2 dozen large eggs
- Kosher salt and freshly ground black pepper
- 8 ounces havarti, cut into pieces, room temperature
- 1/4 cup finely chopped fresh chives
- 1/4 cup fresh chopped dill
Baked Lemon Ziti
By karen1
For the pasta: Place an oven rack in the center of the oven
- Butter, for greasing the baking dish
- Salt
- 1 pound ziti pasta
- 1 tablespoon extra-virgin olive oil
- 12 ounces pancetta, sliced into 1/4-inch thick slices, chopped
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, at room temperature
- Zest of 2 large lemons
- 3/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 cups shredded mozzarella
- 2/3 cup plain breadcrumbs
- 1/3 cup grated Parmesan
- Extra-virgin olive oil, for drizzling
Mini German Pancakes with Apple-Calvados Caramel Sauce
By karen1
Preheat the oven to 400 degrees F
- 1 cup milk
- 1 heaping tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 6 eggs
- 1 cup all-purpose flour
- 4 tablespoons butter, melted and cooled
- 1/2 teaspoon salt
- Nonstick cooking spray
- Apple-Calvados Caramel Sauce, recipe follows
- 1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon
- 4 tablespoons unsalted butter
- 1 Gala apple, peeled, cored and diced
- 1 Granny Smith apple, peeled, cored and diced
- 1 cup packed light brown muscovado sugar
- 1/4 cup calvados
- 1/4 cup heavy cream
- 3 fresh mint leaves, torn, for garnish
Shrimp and Sausage Jambalaya
By karen1
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minut...
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Pacific Rim Honey Grilled Fish
By karen1
From The National Honey Board
- 1/4 cup honey
- 1/4 cup chopped onion
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 cloves garlic , minced
- 1 jalapeno pepper , seeded and minced
- 1 teaspoon minced fresh ginger
- 1 lb swordfish steak