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Recipes
Crispy Quinoa Sliders
By tomato
In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes
- 2/3 cup quinoa
- Two 1-inch-thick slices of wheat bread, crusts removed and bread cubed
- 2 large eggs
- 1 cup coarsely grated zucchini
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped chives
- 3 small garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup extra-virgin olive oil
- Mini burger buns, lettuce, tomatoes, onion and pickles, for serving
Vietnamese Po boy
By tomato
n a resealable plastic bag, combine the green onions, minced chile pepper, garlic, sugar, black pepper, fish sauce,...
- 2 green onions, minced, white and light green parts
- 1 fresh red or green chile, such as Thai, jalapeño, or serrano, seeded
- 2 clove(s) garlic, minced
- 1 tablespoon(s) sugar
- 1/4 teaspoon(s) freshly ground black pepper
- 2 tablespoon(s) Vietnamese fish sauce (nuoc nam)
- 1 1/2 tablespoon(s) freshly squeezed lime juice
- 1 (about 1 1/2 pounds) pork tenderloin, trimmed
- 2 teaspoon(s) vegetable oil
- 1 baguette, about 24 inches long
- Kicked-Up Vietnamese-Style Mayonnaise or regular mayonnaise, to taste
- 1/2 seedless cucumber, peeled and thinly sliced
- Pickled Carrots and Daikon recipe
- 3 jalapeño or serrano chiles, seeded and thinly sliced
- Fresh cilantro leaves, to taste
Kicked up Vietnamese Mayo
By tomato
Combine all the ingredients in a nonreactive bowl and stir to blend
- 1/2 cup(s) mayonnaise
- 1 tablespoon(s) Sriracha sauce
- 1 teaspoon(s) freshly squeezed lime juice
- 1/2 teaspoon(s) chopped fresh cilantro
- 1/4 teaspoon(s) Vietnamese fish sauce (nuoc nam)
Black Bean-and-Quinoa Salad
By tomato
In a large saucepan, cover the beans with cold water and bring to a boil
- 12 ounces dried black beans, picked over and rinsed
- Salt
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
Rigatoni with Squash and Prawns
By tomato
Directions Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat
- Ingredients
- 3 tablespoons olive oil, plus 3 tablespoons
- 1 pound butternut squash, trimmed and cut into 1-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon salt, plus 1 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
- 1 cup vegetable stock
- 1 pound rigatoni
- 1 pound prawns, peeled and deveined
- 3/4 to 1 cup whole milk
- 1/2 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting
By tomato
Ingredients 24 ounce(s) semisweet chocolate morsels 4 cup(s) heavy cream 1 teaspoon(s) light corn syrup Save...
- Ingredients
- 1 1/2 cup(s) (3 sticks) unsalted butter, softened, plus more for pans
- 3/4 cup(s) unsweetened Dutch-process cocoa powder, plus more for pans
- 1/2 cup(s) boiling water
- 3 cup(s) sifted cake flour (not self-rising)
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 2 1/4 cup(s) sugar
- 4 large eggs, lightly beaten
- 1 tablespoon(s) pure vanilla extract
- 1 cup(s) whole milk
- Mrs. Milman's Chocolate Frosting
Shrimp BLT
By tomato
Make the shallot cream sauce: Heat the oil over medium heat in a medium saucepan
- Shallot Cream Sauce
- 1 teaspoon(s) vegetable oil
- 5 large shallots, minced
- 1/2 cup(s) white wine
- 1 tablespoon(s) champagne vinegar
- 1/2 cup(s) heavy cream
- 1/2 cup(s) unsalted butter, cut into small pieces
- 1/2 medium lemon, juiced
- 1/4 teaspoon(s) salt, or to taste
- 1/4 teaspoon(s) fresh ground pepper, or to taste
- Grilled Shrimp "BLT"
- 3/4 pound(s) medium shrimp, peeled and deveined
- 2 tablespoon(s) olive or vegetable oil
- Kosher salt
- Freshly ground black pepper
- 12 slice(s) (thin) country or sourdough bread
- 1/2 cup(s) mayonnaise
- 2 cup(s) baby lettuce leaves
- 1/2 pound(s) Roma tomatoes, cut into 12 slices
- 12 slice(s) bacon, cooked until crisp and drained on paper towels
Blueberry-Lavender Ice Cream
By tomato
Directions Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan
- Ingredients
- U.S. Metric Conversion chart
- 3 cup(s) heavy cream
- 1 cup(s) whole milk
- 1 tablespoon(s) dried lavender flowers
- 8 large egg yolks
- 1/2 cup(s) sugar
- 1 1/2 teaspoon(s) vanilla extract
- 1 cup(s) blueberries
Raspberry-Swirl Sweet Rolls
By tomato
Directions Make the Dough: In a small saucepan, warm the milk over moderately low heat until it's 95 degrees F
- Ingredients
- U.S. Metric Conversion chart
- Dough
- 1 cup(s) milk
- 2/3 cup(s) sugar
- 1 1/2 tablespoon(s) active dry yeast
- 1 stick(s) unsalted butter, softened
- 2 large eggs
- 1 teaspoon(s) lemon zest, finely grated
- 1/2 teaspoon(s) fine sea salt
- 4 1/4 cup(s) all-purpose flour
- All-purpose flour, for dusting
- Filling
- 1 package(s) (10-ounce) IQF (Individually Quick Frozen) raspberries, not thawed
- 1/4 cup(s) sugar
- 2 tablespoon(s) sugar
- 1 teaspoon(s) cornstarch
- Glaze
- 3/4 cup(s) confectioners' sugar
- 3 tablespoon(s) unsalted butter, melted
- 1 1/2 tablespoon(s) heavy cream
Cat Cora's Cheesesteak
By tomato
Preheat the oven to 250° F
- 6 tablespoon(s) extra-virgin olive oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup(s) thinly sliced mushrooms
- 1 large onion, cut into paper-thin slices
- 2 tablespoon(s) chopped fresh oregano
- 1/2 teaspoon(s) kosher salt
- Freshly ground black pepper
- 1 1/2 pound(s) rib-eye steak, about 1 inch thick
- 4 crusty hoagie rolls, sliced in half lengthwise
- Cat Cora's Homemade Provolone Sauce
- If you want a traditionally cooked cheesesteak, wrap the rib eye in plastic wrap and put it in the freezer for 30 minutes. Remove the steak from the freezer and cut it into very thin slices. Sauté the