Tomato's profile page
Recipes
Salt-Baked Leg of Lamb with Olive Oil Potatoes
By tomato
Preheat the oven to 375°
- 3/4 cup extra-virgin olive oil
- One 3-pound boneless leg of lamb, tied
- Freshly ground pepper
- 5 cups kosher salt, plus more for seasoning
- 2 tablespoons thyme leaves
- 2 teaspoons chopped rosemary
- 2 teaspoons dried lavender leaves
- 8 large egg whites
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Spaghetti with Arugula Pesto and Seared Jumbo Shrimp
By tomato
Directions Blend the arugula and garlic in a food processor until finely chopped
- Ingredients
- 2 cups fresh arugula
- 1 garlic clove
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1 pound jumbo shrimp
- 1 pound spaghetti
- Lemon zest, for garnish
- 10 parsley leaves, chopped, for garnish
The Classic Biscuit
By tomato
Keep this classic biscuit recipe on your go-to list of foolproof comfort foods
- 1/2 cup(s) unsalted butter
- 2.5 cup(s) all-purpose flour (sifted twice before measuring)
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 1 cup(s) cold buttermilk
- 2 tablespoon(s) cold buttermilk
- 1 tablespoon(s) melted butter
Red Rice and Quinoa Salad with Orange and Pistachios
By tomato
Bring 2 medium saucepans of salted water to a boil
- 1 1/2 teaspoons finely grated orange zest
- 1 cup quinoa
- 1 cup Camargue red rice (see Note)
- 1/4 cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup dried apricots, cut into 1/3-inch dice
- 1/2 cup roasted pistachios, chopped
- 4 scallions, thinly sliced
- 2 cups baby arugula leaves
Plum Jam
By tomato
In a large, nonreactive saucepan, toss the plums with the sugar and let stand, stirring occasionally, until the sug...
- 2 pounds small plums (such as Italian prune plums), pitted and cut into 1/2-inch wedges
- 1 1/2 cups sugar
- 1/2 lemon, seeded
Pomegranate-Glazed Roast Pork
By tomato
Mix the molasses, maple syrup, garlic, dry mustard and rosemary to make a glaze
- 1/2 cup pomegranate molasses
- 1 1/2 tablespoons pure maple syrup
- 4 garlic cloves, minced
- 1 tablespoon dry mustard
- 2 teaspoons chopped rosemary
- One 5 1/2-pound pork rib roast, at room temperature
- 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
Cinnamon-Pecan Buns
By tomato
The soft and sticky dough for these baking powder–boosted sweet buns—made without butter or oil—gets its rich...
- 4 tablespoons unsalted butter, melted and cooled
- 3/4 cup pecans
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup cottage cheese
- 1/2 cup buttermilk
- 1 egg yolk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest (optional)
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
Dad's Eggnog
By tomato
Beat egg yolks until light yellow
- 1 dozen eggs separated
- 1 1/2 Cups Sugar
- 1 quart milk
- 1 quart cream
- 1 quart rum
- 1 cup bourbon
Warm Potato Salad with Pancetta and Brown Butter Dressing
By tomato
Bring a large saucepan of salted water to a boil
- Salt
- 2 pounds fingerling potatoes, sliced 1/2 inch thick
- 4 tablespoons unsalted butter
- 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 shallot, minced
- One 2-inch rosemary sprig
- 2 tablespoons sherry vinegar
- 1 tablespoon grainy mustard
- Freshly ground pepper
- 2 tablespoons snipped chives
Herb-Crusted Pork Roast with Ginger-Fig Compote
By tomato
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil
- 6 large garlic cloves, smashed and chopped
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 2 teaspoons whole-grain mustard
- 1 teaspoon dried lavender
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 1 1/2-pound boneless pork loin roast
- 1 cup water
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- One 1-inch piece of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
- Salt and freshly ground pepper
- 1/4 cup raisins
- 1/2 cup dry red wine
- 3/4 cup low-sodium chicken broth