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Recipes
Pappardelle with Porcini and Truffle Sauce
By contessawannabe
Rehydrate porcini mushrooms in a bowl of boiling water for 20-30 minutes
- 3/4 ounce dried porcini mushrooms
- 4 tablespoons butter
- 8 ounces papperdelle or tagliatelle pasta
- 2-4 teaspons white truffle oil
- 1/2 cup heavy cream
- 1/4 cup parmigiano-reggiano (or to taste)
- italian parsely for garnish
Cheesy Garlic Bread
By contessawannabe
Halve a loaf of Italian bread lengthwise, then crosswise
- Italian brad
- 3 tbsp olive oil
- 1 clove minced garlic
- 1/4 tsp dried oregano
- 2 tbsp grated parmesan
- 1 cup shredded asiago
- 1 cup shredded asiago
Scallops with Citrus & Quinoa
By contessawannabe
Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat
- 3/4 cup quinoa, rinsed well
- Kosher salt
- 3 oranges
- 4 tangerines
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon coriander seeds, crushed
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 1/4 pounds sea scallops, tough foot muscles removed
- Freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon chopped fresh parsley or chives
Black-Eyed Peas - Crunchy & Spicy
By contessawannabe
Preheat oven to 425°. Gently toss black-eyed peas with olive oil and Creole seasoning
- 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
- 3 tablespoons olive oil
- 1 1/2 teaspoons Creole seasoning
- Note: We tested with Bush's Best Blackeye Peas.
Watermelon Tabbouleh
By contessawannabe
Bring water and 1/4 teaspoon salt to a boil in a medium saucepan
- 1 1/4 cups water
- Coarse salt
- 3/4 cup bulgur wheat
- 8 ounces watermelon (about 1/2 small), peeled and coarsely chopped (1 1/2 cups)
- 2/3 cup coarsely chopped fresh flat-leaf parsley
- 2 scallions, thinly sliced on the bias
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 2 ounces soft goat cheese, crumbled
- Read more at Wholeliving.com: Tabbouleh with Watermelon
Hudson Valley Club Sandwich
By contessawannabe
Directions To make a spread: Drain and rinse beans
- Spread:
- 1 can (16 ounces) white beans (great northern or cannellini)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves peeled garlic
- 2 Tbsp. dry white wine
- 1/2 cup chicken or vegetable broth
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chopped rosemary
- 1/4 tsp. cayenne pepper
- Salt
- Sandwich:
- 12 slices toasted whole wheat bread
- 12 small inner leaves romaine lettuce
- 8 slices (1/4-inch thick) tomato
- 12 very thin slices red onion
- 1 avocado , peeled, pitted, and sliced
- 1/2 pound thinly sliced cooked chicken breast
- 8 strips cooked bacon (optional)
- 2 cups broccoli or alfalfa sprouts
Apricot and Lamb Tagine
By contessawannabe
To prepare tagine, combine the first 15 ingredients in an electric slow cooker
- Tagine:
- 2 cups diced onion (about 1 large)
- 1/2 cup orange juice
- 1/2 cup less-sodium beef broth
- 1 tablespoon grated lemon rind
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
- 2 (3-inch) cinnamon sticks
- 1 (6-ounce) package dried apricots, halved
- Remaining ingredients:
- 4 cups cooked couscous
- 1/4 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
Sea Bass with Walnut Breadcrumb Crust and Lemon Dill Sauce
By contessawannabe
Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan
- 4 6-ounce sea bass fillets
- 1 cup fresh breadcrumbs made from crustless French bread
- 3/4 cup walnuts (about 3 ounces)
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons prepared horseradish
- 1 1/2 tablespoons whole grain Dijon mustard
- 1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
- 2 tablespoons minced fresh parsley
- 4 teaspoons olive oil
Strawberry Pie
By contessawannabe
1. Pulse flour, butter, and 1 tsp
- 3 cups flour
- 12 tbsp. unsalted butter, cubed and chilled
- 1 1/2 tsp. kosher salt
- 3 lb. strawberries, halved
- 1/2 cup plus 1 tbsp. sugar
- 1/2 cup cornstarch
- 2 tbsp. orange juice
- 1 tbsp. orange zest
- 1 vanilla bean, seeds scraped
- 2 tbsp. heavy cream
Lemon Dill Sauce
By contessawannabe
Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes
- 3/4 cup dry white wine
- 3 tablespoons chopped shallot
- 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
- 1 1/2 tablespoons chopped fresh dill