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Recipes
Heirloom Tomato Pie
By contessawannabe
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup plus 3 tablespoons shredded manchego cheese
- 2 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 1/4 pounds mixed heirloom tomatoes
- Kosher salt
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Freshly ground pepper
Fast White Bean Stew
By contessawannabe
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, ...
- 2 large garlic cloves, chopped
- 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
- 1 (14- to 15-ounce) can stewed tomatoes
- 1 3/4 cups reduced-sodium chicken broth
- 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
- 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
- 1/4 teaspoon black pepper
- 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
- 8 (3/4-inch-thick) slices baguette
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
Southern BBQ Salmon - Buckhead Diner
By contessawannabe
Mix seasonings well and run on salmon
- 8 , 8 ouonce portions of salmon
- 1 tbsp toasted ground coriander
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp white pepper
- 1 cup favorite bbq sauce
Blackberry-Basil Vinaigrette
By contessawannabe
1. Pulse blackberry preserves, red wine vinegar, and next 4 ingredients in a blender 2 to 3 times or until blended
- /2 (10-oz.) jar seedless blackberry preserves
- 1/4 cup red wine vinegar
- 6 fresh basil leaves
- 1 garlic clove, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 3/4 cup vegetable oil
Serrano Asparagus Tea Sandwiches
By contessawannabe
Lightly butter one side of each slice of bread
- 8 thin slices country white bread,
- crust removed
- 4 tablespoons salted butter
- 16 thin stalks asparagus, trimmed
- 12 ounces thinly sliced serrano ham
Tiradito of Tuna (Ceviche)
By contessawannabe
1. Combine first 11 ingredients in a bowl; stir well
- /4 cup fresh Key lime juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely diced fennel
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons peeled and seeded tomato, finely diced
- 2 teaspoons finely chopped fresh mint leaves
- 2 teaspoons finely chopped fresh cilantro leaves
- 1 to 2 1 to 2 teaspoons finely minced ají amarillo chile or Scotch bonnet chile, stemmed and seeded
- 2 teaspoons sherry vinegar
- 1/2 teaspoon Sriracha (Asian red chili sauce)
- 1 1/2 teaspoons kosher salt
- 12 ounces sushi-grade tuna, very thinly sliced
- Sesame oil
- Soy sauce
Crab Radish Tea Sandwiches
By contessawannabe
Lightly butter one side of each slice of bread
- 8 thin slices rye bread, crust removed
- 4 tablespoons salted butter, at room temperature
- Kosher salt, to taste
- 12 radishes, trimmed and thinly sliced
- 8 ounces fresh crabmeat, chopped
Tomato, Avocado & Onion Salad
By contessawannabe
Combine tomatoes, onion, a big pinch of salt, oil and vinegar
- 1 pint cherry tomatoes cut into wedges
- 1 small red onion thinly sliced
- Fine sea salt
- 1/4 cup + 2 tbsp EVOO (and more for drizzling)
- 3 tbsp red wine vinegar
- 3 Haas avocados
- Black pepper
Crab and Chive Puffs (Real Simple)
By contessawannabe
Heat oven to 400° F. Using a 2-inch cookie cutter, cut the pastry into rounds
- 2 sheets frozen puff pastry (a 17.3-ounce box), thawed
- 4 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh chives, plus more for garnish
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
- 1 pound lump crabmeat