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Recipes
Creamy Artichoke Dip
By contessawannabe
Directions In a medium bowl, pour 1 cup water over bread
- 4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
- 2 anchovy fillets, drained
- 1 box (9 ounces) frozen artichoke hearts, thawed and drained
- 1/2 teaspoon sugar
- 2/3 cup extra-virgin olive oil, plus more for serving
- 3 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- Chopped fresh chives, for serving
Pappa al Pomodoro Soup
By contessawannabe
Heat oil in saucepan, add garlic, basil and sage
- 3 tsp oo
- 3 large minced garlic cloves
- 1/3 cup chopped fresh basil
- 2 tsp chopped fresh sage
- 1 1/2 lb rip, peeded, seeded tomatoes, chopped (about 5 medium)
- 3 slices day old white peasant bread cut into 1/2 inch cubes
- 3 cups water
- olive oil and basil leaves for garnish
Pappa al Pomodoro Soup
By contessawannabe
Heat oil in saucepan, add garlic, basil and sage
- 3 tsp oo
- 3 large minced garlic cloves
- 1/3 cup chopped fresh basil
- 2 tsp chopped fresh sage
- 1 1/2 lb rip, peeded, seeded tomatoes, chopped (about 5 medium)
- 3 slices day old white peasant bread cut into 1/2 inch cubes
- 3 cups water
- olive oil and basil leaves for garnish
Salted Butter Caramel Ice Cream - Dave Lebovitz
By contessawannabe
1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined hea...
- For the caramel praline (mix-in)
- 1/2 cup (100 gr) sugar
- 3/4 teaspoon sea salt, such as fleur de sel
- For the ice cream custard
- 2 cups (500 ml) whole milk, divided
- 1 1/2 cups (300 gr) sugar
- 4 tablespoons (60 gr) salted butter
- scant 1/2 teaspoon sea salt
- 1 cups (250 ml) heavy cream
- 5 large egg yolks
- 3/4 teaspoon vanilla extract
Yellow Heirloom Tomato Gazpacho
By contessawannabe
Combine all soup ingredients in a blender or large food processor and puree until smooth
- For bread salad (to top):
- 2 lbs yellow heirloom tomatoes, cored and quartered
- 2 cloves garlic, chopped
- 1 yellow bell pepper, diced
- 1 T shallot, diced
- 1 T champagne vinegar
- 2 t olive oil
- 1 t salt
- ½ t freshly ground pepper
- 2 c cubed country French bread, toasted
- ½ c English cucumber, diced
- ¼ c red onion, diced
- ¼ c fresh basil, chopped or torn
- 1 t olive oil
- 1 t champagne vinegar
- Salt and pepper to taste
Spinach Artichoke Dip
By contessawannabe
Bring a large pot of salted water to a boil
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Spiced Pumpkin Bread
By contessawannabe
1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray
- BREAD
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1 1/3 cups sugar
- 1/2 cup unsalted butter, softened, cut up
- 1 cup canned pure pumpkin
- 2 eggs
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated orange peel
- GLAZE
- 1 cup powdered sugar
- 1 to 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon grated orange peel
Oakville Grocery chicken Gumbo
By contessawannabe
Season chicken pieces with salt and pepper
- 2-3 1/2 lb. Chickens, cut into pieces (including liver)
- 1/2 lb. Tasso (Cajun-cured Smoked Pork) cut into 1/4" pieces
- 1 lb. Andouille Sausage cut into 1/4" pieces
- 1/3 cup Flour
- 2 medium Onions, chopped
- 3 Celery Ribs, chopped
- 2 28-oz cans whole Tomatoes, including juice
- 1 cup Chardonnay Wine
- 2 qts. Water
- 2 ts. Zatarain’s® Gumbo File
- 2 Tbs minced Garlic
- Salt and Cayenne Pepper to taste
Beet and Citrus Salad with Feta
By contessawannabe
Preparation vinaigrette Whisk vinegar, mustard, citrus peels, and honey in small bowl
- vinaigrette
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated grapefruit peel
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- salad
- 4 2 1/2-inch-diameter unpeeled beets, tops trimmed
- 1 tablespoon olive oil
- 1 6-ounce bag baby spinach
- 2 small pink or ruby grapefruits, all peel and pith cut away, segments cut from between membranes
- 2 oranges, all peel and pith cut away, segments cut from between membranes
- 3/4 cup crumbled feta cheese (4 ounces)
- 1/4 cup chopped fresh chives
Vegetarian Chili
By contessawannabe
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 large bell peppers (1 green, 1 red), chopped
- 3 medium carrots, finely chopped
- Kosher salt
- 6 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1/2 to 1 chipotle chile pepper in adobo sauce, chopped
- 1 tablespoon tomato paste
- 2 corn tortillas, torn into pieces
- 1/2 cup brewed coffee
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 2 tablespoons unsweetened cocoa powder
- 2 15-ounce cans pinto beans, drained and rinsed
- 1/2 head cauliflower
- 1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
- Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional)