Karen in OC's
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Carrot & Sweet Potato Puree

Posted by Karen in OC

from the Huffington Post's recipe contest, edited by Nora Ephron "What You're Cooking This Year that You Didn't Cook Last Year" MORE»

Recipe #401103

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Cream of Parsnip Soup With Crisp-Fried Pancetta

Posted by Karen in OC

from the LA Times For vegetarians, you can substitute crisp-fried shallots: slice shallots thinly, dust them lightly with flour and then deep-fry them until they are crisp, 3 to 5 minutes. Do not let them scorch. Season with salt before serving. MORE»

Recipe #399794

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Spiced Pumpkin Soup

Posted by Karen in OC

Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place the roasted pumpkins in a 250-degree oven for 5 to 10 minutes to warm... MORE»

Recipe #399758

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Kabocha Squash Soup With Pomegranate Seeds & Spicy Candied P

Posted by Karen in OC

from the LA Times Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). MORE»

Recipe #399597

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Creamy Mushroom & Roasted Onion Soup

Posted by Karen in OC

from the LA Times, Dec. 10, 2008 Adapted from Gary Daniel of the Cave food and wine bar at the Ventura Wine Co., a retail shop. He recommends serving the soup with a Chardonnay and crusty bread. The roasted onion can be made ahead of time. Roast... MORE»

Recipe #399593

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Egg, Gorgonzola and Pancetta Sandwiches

Posted by Karen in OC

from www.giadadelaurentiis.com MORE»

Recipe #391809

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Spicy Pork Skewers

(1 reviews) Posted by Karen in OC

from Sunset Magazine, May '06 Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. This variation uses pork rolled into little meatballs MORE»

Recipe #390950

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Chicken-In-Wine With Brie Mashed Potatoes

(1 reviews) Posted by Karen in OC

from Rachael Ray MORE»

Recipe #370841

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Cilantro-Lime Shrimp Kebabs With Jicama

Posted by Karen in OC

Grilling jicama brings out its natural sweetness; to retain its crunch, don't overcook it. MORE»

Recipe #336799

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Shrimp Jicama Spring Rolls With Chili Peanut Dipping Sauce

Posted by Karen in OC

Haven't tried this yet, but it sounds yummy!! MORE»

Recipe #336792

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French Red Onion Soup With Manchego

Posted by Karen in OC

adapted from an epicurious.com recipe. Be sure to use sodium-reduced beef broth, as the manchego cheese can be quite salty MORE»

Recipe #327666

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Helene's Spicy Chicken With Preserved Lemons

Posted by Karen in OC

fresh lemons can be substituted for preserved lemons. prep time does not include marinating time. MORE»

Recipe #325261

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Fresh Fig Appetizer Spread

Posted by Karen in OC

from Trader Joe's - the recipe didn't specify measurements, so I'm guessing - please let me know if you can improve it! MORE»

Recipe #324630

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Curried Chicken Salad With Broccoli and Dates

Posted by Karen in OC

From Every Day with Rachael Ray August-September 2006 MORE»

Recipe #323645

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Plt: Pancetta, Lettuce and Tomato Panini

Posted by Karen in OC

The sandwiches can be assembled an hour or two before grilling (keep them stacked between pieces of waxed paper). From Napa Style catalog. The contrast of crisp, hot, cool, and creamy in this sandwich makes it a big hit. MORE»

Recipe #319483

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Bloody Caesar Steak

Posted by Karen in OC

If you prefer, tomato juice can be substituted for the Clamato juice. Marinate steaks for at least 4 hours. MORE»

Recipe #312043

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Salt-Cured Ouzo Shrimp

Posted by Karen in OC

From Sunset Magazine (July 2008) A secret to perfectly grilled shrimp: rub with salt and sugar before cooking to seal in their juiciness and sweetness. Allow 45-60 minutes for salt-curing. MORE»

Recipe #311164

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