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Recipes
Meyer Lemon Curd Tart
By tomato
Directions Preheat the oven to 425 degrees F
- For the crust:
- Ingredients
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
- For the curd:
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
- For the garnish:
- 1 pint blueberries
- 2 tablespoons sugar
- 2 tablespoons Meyer lemon juice
- Special equipment: 1 pound dried beans, 10-inch tart pan
Indian Summer Cup
By tomato
In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice
- One 1-liter bottle gin, preferably London dry
- One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
- 8 ounces St-Germain elderflower liqueur
- 8 ounces crème de pêche (peach liqueur)
- 24 ounces Lemon Syrup
- 16 ounces unfiltered apple juice
- 32 ounces chilled tonic water
- 16 ounces chilled sparkling water
- Ice
- 1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish
Chicken Carbonara
By tomato
Directions Heat the oil in a heavy large frying pan over medium heat
- Ingredients
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 teaspoons minced garlic
- 2 1/2 cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- Salt
- 1 pound spaghetti
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- 1/2 cup chopped walnuts, toasted
- 1 tablespoon finely grated lemon peel
Banana Pancakes
By tomato
Directions Preheat oven to 175 degrees F
- Ingredients
- U.S. Metric Conversion chart
- 1 cup(s) all-purpose flour
- 2 tablespoon(s) sugar
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 large egg, lightly beaten
- 1 cup(s) milk
- 2 tablespoon(s) unsalted butter, melted, plus more for sauteing banana slices
- 2 bananas, peeled and sliced into 1/4-inch-thick rounds
Basil-Crusted Leg of Lamb with Lemon Vinaigrette
By tomato
Preheat the oven to 325°
- 3/4 cup pine nuts (4 ounces)
- 2 cups packed basil leaves, plus 2 tablespoons chopped basil
- 2/3 cup plus 1 tablespoon extra-virgin olive oil1/3 cup warmed
- 3 slices of packaged white bread, toasted and torn into pieces
- 2 garlic cloves, crushed
- 1 tablespoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Cayenne pepper
- One 5-pound trimmed and butterflied boneless leg of lamb
- 3 tablespoons unsalted butter
- 2 thyme sprigs
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
Grilled Pork Chops with Anchovies and Swiss Chard
By tomato
In a small bowl, mash the anchovies with three-fourths of the garlic and stir in 3 tablespoons of the oil
- 10 oil-packed anchovies, drained
- 5 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil
- Six 8- to 10-ounce pork rib chops, about 1 inch thick
- 1/4 teaspoon crushed red pepper
- 3 pounds Swiss chard, stems and inner ribs discarded, leaves coarsely chopped
- Kosher salt and freshly ground pepper
Chicken or Steak with Balsamic BBQ Sauce
By tomato
Directions Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and...
- For the Balsamic BBQ sauce:
- Ingredients
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the chicken or steak:
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
- For the BBQ sauce:
Roasted Peaches with Mascarpone Ice Cream
By tomato
Directions Make the ice cream: In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sug...
- Ingredients
- U.S. Metric Conversion chart
- Ice Cream
- 4 large egg yolks
- 3/4 cup(s) sugar
- 2 tablespoon(s) sugar
- 2 cup(s) whole milk
- 1 cup(s) (7 ounces) mascarpone
- 1/2 teaspoon(s) fresh lemon juice
- Pinch of salt
- Peaches
- 2 cup(s) dry white wine
- 2 tablespoon(s) honey
- 1 cup(s) water
- 1/4 cup(s) sugar
- 1 rosemary sprig
- 4 large ripe but firm peaches, peeled, halved, and pitted
Buttermilk-Biscuit Peach Cobbler
By tomato
Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersi...
- 2 cup(s) all-purpose flour
- 2 tablespoon(s) granulated sugar
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 7 tablespoon(s) cold unsalted butter, cut into 1/2-inch dice
- 3/4 cup(s) buttermilk
- 2 tablespoon(s) heavy cream
- 1 tablespoon(s) turbinado sugar, preferably Sugar in the Raw or granulated sugar
- 1 cup(s) pecans
- 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
- 1/4 cup(s) light brown sugar
- 3 tablespoon(s) granulated sugar
- 3 tablespoon(s) cornstarch
- 1/4 teaspoon(s) cinnamon
- 1 teaspoon(s) pure vanilla extract
- 1.25 cup(s) heavy cream
- 1/2 teaspoon(s) cinnamon
- 1 teaspoon(s) pure vanilla extract
- 2 tablespoon(s) confectioners' sugar
Grilled Scallops with Mexican Corn Salad
By tomato
Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes
- 1 garlic clove, minced
- 1 tablespoon minced red onion
- 2 tablespoons fresh lime juice
- 8 small ears of corn, husked
- Vegetable oil, for brushing
- 1/3 cup mayonnaise
- 1 teaspoon pure ancho chile powder
- 4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
- Salt and freshly ground pepper
- Hot sauce
- 12 large sea scallops
- Lime wedges, for serving