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Recipes
Caesar Salad - Cristina Ferrare
By contessawannabe
Active time: 20 minutes Total time: 40 minutes To make croutons: Place rack in middle position of oven; preheat...
- For croutons:
- 1 clove garlic , peeled and smashed
- 3 Tbsp. olive oil
- 3 cups roughly chopped bread cubes (like baguette or sourdough)
- For dressing:
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1 clove garlic , minced
- 4 anchovy fillets , chopped and mashed into a paste
- 1/4 cup olive oil
- 2 Tbsp. canola oil
- To assemble:
- 2 heads romaine lettuce (about 1 pound)
- 1/2 tsp. kosher salt
- 1/3 cup and 2 Tbsp. freshly grated Parmesan cheese (about 1 ounce)
Artichoke Tapenade
By contessawannabe
1. In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil,...
- 2 2 2 garlic cloves, peeled and minced
- 1 1 1 cup (4 oz,120g) pitted green olives
- 1 1 1 tablespoon (10g) capers
- 8-10 8-10 250g) (14 ounces, or 250g) canned artichokes, drained well and quartered
- 1 1 1 tablespoon freshly-squeezed lemon juice
- 6 6 6 tablespoons (90ml) extra-virgin olive oil
- 1/8 1/8 1/8 teaspoon chile powder
- to to taste
Mustard Crusted Pork Roast with Shallots and Wine Sauce
By contessawannabe
Heat oven to 400° F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and ¼ tea...
- 16 shallots, unpeeled
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 6-pound bone-in center-cut pork rib roast (8 ribs)—chine bone removed, bones Frenched, at room temperature
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh sage
- 2 cups dry white wine
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Pound Cake (2 steps from Southern Living)
By contessawannabe
Preheat oven to 325� Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- � cup milk
- 6 large eggs
- 2 tsp. vanilla extract
Parmesan-Crusted Chicken with Dijon Mustard
By contessawannabe
Preparation In a shallow bowl, whisk together the eggs and mustard (if using)
- 2 large eggs
- 1 tablespoon Dijon mustard (optional)
- 2 1/4 cups (9 ounces) finely grated Parmesan cheese
- 1 cup dried bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 pounds chicken cutlets
- 6 tablespoons olive oil
- 1 head Boston or butter lettuce
- 1 lemon, cut into wedges
Parsnip Soup with toasted almonds
By contessawannabe
1.Heat butter in a medium saucepan over medium heat
- •2 tablespoons unsalted butter
- •3 small shallots, chopped
- •1 pound parsnips (about 4 medium), peeled and coarsely chopped
- •1 small Yukon Gold potato, peeled and coarsely chopped
- •Coarse salt and freshly ground pepper
- •3 1/2 cups water
- •1/4 cup heavy cream
- •2 tablespoons sliced raw almonds, toasted
Chorizo Lasagna
By contessawannabe
1. Heat large skillet over medium heat until hot
- SAUSAGE FILLING
- 1 lb. bulk Mexican chorizo sausage*
- 1 medium onion, chopped
- CHEESE FILLING
- 1 (15-oz.) container whole milk ricotta cheese
- 1/3 cup grated Parmesan or hard Jack cheese
- 1 egg
- 1/2 cup chopped cilantro
- 1/4 teaspoon salt
- SAUCE
- 1 (28-oz.) can diced tomatoes in puree or chunky tomato sauce
- 2 (14.5-oz.) cans diced tomatoes with green chiles
- 2 teaspoons chopped chipotle chiles in adobo sauce**
- LASAGNA
- 12 oven-ready lasagna noodles
- 1 lb. shredded Mexican 3-cheese blend
- Cilantro sprigs or chopped cilantro for garnish
Lobster Pot Pie - Barefoot Contessa
By contessawannabe
1. Sauté the onions and fennel with the butter in a large sauté pan on medium heat until the onions are transluce...
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not “baby” peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- FOR THE PASTRY
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Caramel Crumb Bars
By contessawannabe
Heat oven to 350°. Line a 9" x 13" baking sheet with parchment paper; grease and flour
- 20 tbsp. unsalted butter,
- softened, plus more
- 2 1/2 cups flour, plus
- more for pan
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/4 cup packed dark brown sugar
- 1 tbsp. light corn syrup
- 1 14-oz. can sweetened condensed
- milk