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Recipes
Macaroni & Cheese (Ben Vaughn)
By contessawannabe
1.Preheat the oven to 400° and butter a 10-inch cast-iron skillet
- 1 1/2 pounds penne
- 3 cups heavy cream or half-and-half
- 1/4 cup finely chopped sweet onion
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- One 10-ounce log goat cheese
- 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
- 1 packed cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons grated lemon zest
- Salt and freshly ground white pepper
- 3 large egg yolks
Spinach and Cheddar Souffle
By contessawannabe
1. Preheat the oven to 400 degrees
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
Roast Pork Tenderloin for one
By contessawannabe
Directions: Chop garlic fine, then add 1 teaspoon salt and mash with the flat side of a big knife
- clove garlic , peeled
- Kosher salt
- 1 tsp. Dijon mustard
- 1 tsp. grated fresh ginger
- 1 pork tenderloin (about 3/4 pound)
- Freshly ground pepper
- Vegetables such as winter squash or root vegetables (about 3/4 pound), coarsely chopped
- 1 tsp. olive oil
Six Hour Pork Roast
By contessawannabe
Preheat oven to 275°F. Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food process...
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons fresh rosemary
- 10 garlic cloves
- 1 tablespoon fennel seeds
- 1 1/2 tablespoons coarse salt
- 1 tablespoon cracked black pepper
- 1 tablespoon dry white wine
- 1 tablespoon olive oil
- 1 (6-pound) boneless pork shoulder Boston roast (not tied)
Bottomless Lemon Meringue
By contessawannabe
Whisk together 1 1/4 cups sugar, lemon juice, 3 egg yolks (reserving whites), cornstarch, and 1 1/4 cups water in a...
- Bottomless Lemon Meringue
- 1 1/4 cups
- 1/3 cup sugar
- 3/4 cup fresh lemon juice (from about 6 medium lemons)
- 3 eggs , separated
- 1/4 cup cornstarch
- 4 Tbsp. unsalted butter
- 1/8 tsp. salt
- 1/4 tsp. cream of tartar
- 1/4 tsp. vanilla extract
Baked Halibut with Oakville Grocery Tapenades
By contessawannabe
Season the halibut with salt and pepper
- 4 six ounce portions fresh Halibut
- 1/2 jar Oakville's Roasted Tomato Tapenade
- 1/2 jar Oakville's Olive & Herb Tapenade
- 1/2 jar Oakville's Artichoke & Lemon Tapenade
- 1/2 cup Bread Crumbs
- 1/2 cup finely grated Parmesan Cheese
- 1 Tbs chopped Thyme
- 2 Tbs minced Chives
- 1/4 cup Oakville's Shallot & Stout Mustard
- 1 tsp Smoked Spanish Paprika
- 1 tsp Old Bay Seasoning
- Salt + pepper
- 1/4 cup unsalted Butter, melted
- 8 ounces Dungeness Crab, cooked
Linguine with Crab - Nigella Lawson
By contessawannabe
Put a large pan of water on to boil for the pasta
- 2 cloves garlic
- 1 scant tablespoon Maldon salt
- 1 large red chilli
- 1.25 kg undressed crab, to give you 200g white meat and 100g brown meat
- 125 ml extra virgin olive oil
- juice and zest of 1 lemon
- 500 g linguine
- Handful fresh parsley, chopped
- Handful watercress leaves, roughly torn
Marinara Sauce - Rao's
By contessawannabe
Directions 1.Remove tomatoes from can and place in a large bowl, reserving juices
- Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
Roasted Garlic & Chipotle Fork Tender Ribs
By contessawannabe
Preheat oven 300. Heat large sautee pan or dutch oven (large enough to hold all ribs with sauce) and coat bottom...
- 4 lbs Country Style Ribs (figure 8 to 12 oz. per person before cooking), seasoned on each side with Salt & freshly ground Pepper
- 1 small Onion, coarsly chopped
- 1 Carrot, chopped in 1/2" rounds
- 1 stalk of Celery, chopped 1/2"
- 1 clove of Garlic, chopped
- Olive Oil for sauteeing
- 1/2 cup Red Wine (whatever you are having for dinner works great)
- 3/4 cup Oakville's Roasted Garlic & Chipotle Sauce
- 3/4 cup Tomato Sauce or basic Pasta Sauce
- 1/2 cup Chicken Stock
- Salt & freshly ground Pepper
Cheese Souffle for one
By contessawannabe
Smear 1/2 teaspoon softened butter around inside of a soufflé dish, and sprinkle Parmesan over it
- Cheese Soufflé
- 2 1/2 tsp. butter
- 1 Tbsp. grated Parmesan
- 1 Tbsp. all-purpose flour
- 1/3 cup milk
- Large pinch of salt
- Small pinch of paprika
- 1 egg yolk
- 2 egg whites
- 1/3 cup grated cheese such as Cheddar or Swiss, tightly packed