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Recipes
French Toast - Baked
By contessawannabe
Directions 1.Beat eggs in a bowl
- 6 large eggs
- 2 cups milk
- 1/3 cup heavy cream
- 1/3 cup plus 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon coarse salt
- 10 slices day-old brioche (about 3/4 inch thick)
- 1 cup pecans (coarsely chopped or crushed)
- Rum-Raisin Maple Syrup, for serving
Spinach Lasagne Rolls
By contessawannabe
Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat
- 1 tablespoon olive oil
- 1 10-ounce package leaf spinach, thawed, drained, chopped
- 1 15-ounce container ricotta cheese
- 1/2 cup grated Parmesan
- 1 egg, beaten to blend
- 1 tablespoon chopped Italian parsley
- Salt and pepper
- 2 cups prepared spaghetti sauce
- 8 lasagne noodles, freshly cooked
- 1 1/4 cups grated mozzarella
BBQ Chicken Salad
By contessawannabe
Preheat the grill for high heat
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained 1 (2.8 ounce) can French fried onions 1/2 cup Ranch dressing
- 1/2 cup barbeque sauce
Steak Sauce
By contessawannabe
Mix all ingredient. Cover and chill for at least 30 minutes or up to 1 day
- 1/4 cup dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup molasses
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Shrimp with Sofia's Sicilian Caper Sauce
By contessawannabe
Saute shrimp for about 5 minutes (until just done) in a large nonstick frying pan over moderate heat
- 1 tablespoon olive oil
- 1 lb peeled and deveined shrimp
- 1 16 ounce jar of Via Elisa Sofia's Sicilian caper Sauce
- 1 pound fusili or penne
- 1/4 cup of finely chopped flat leaf parsley
Crab, Green Apple, Avocado Salad with Parmesan Tuiles
By contessawannabe
To prepare vinaigrette: In a small saucepan over medium heat, combine apple juice, Calvados, and apple cores, and r...
- Cider-mustard vinaigrette:
- 2 cups apple juice
- 1/4 cup Calvados
- 2 Granny Smith apple cores (apples reserved for salad)
- 2 Tbsp. mustard
- 1/2 cup champagne vinegar
- 2 shallots , chopped
- 1/2 bunch thyme
- 1 cup olive oil
- 2 tsp. salt
- 1 tsp. pepper
- Salad:
- 1 1/2 pounds jumbo lump Maine crabmeat
- 2 Granny Smith apples , julienned (cores reserved for vinaigrette)
- 1 avocado , cubed
- 8 bunches mache (if not available, substitute 5 1/2 ounces organic mixed greens)
- 1/2 bunch fresh chervil , chopped, for garnish
- Tuiles:
- 1 1/2 cups finely grated Parmigiano-Reggiano cheese
Truffled Orzo with Asparagus
By contessawannabe
Boil salted water. Put washed asparagus in boiling water for 1 minute
- 1 bunch of asparagus or broccoli
- 1 1/2 cups of orzo or any pasta
- 2 tsp EVOO
- 3 cloves garlic sliced
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 2 tbsp grated Parmesan cheese
- 1 tbsp grated pecorino Romano
- 2 tbsp black truffle butter
- salt to taste
- 1 tsp cracked black pepper
Brownie - Boston Cooking School
By contessawannabe
1. Heat oven to 325°
- 16 tbsp. butter, plus more for greasing
- 4 oz. unsweetened chocolate
- 2 cups sugar
- 2 eggs, beaten
- 1 1/2 tsp. vanilla extract
- 1 cup roughly chopped walnuts
- 1 cup flour
She-Crab Soup
By contessawannabe
Heat butter in a 3 quart saucepan over medium-high heat until frothy
- 2 tbsp unsalled butter
- 2 finely minced shallots
- 1/2 tsp kosher salt + more to taste
- 1 tbsp all purpose flour
- 4 cups half and half
- 2 cups fish broth
- 4 tbsp crab (or fish) roe
- 5 tbsp sherry
- 1 1/2 cups (8 oz) lump crabmeat
- Black pepper (finely ground)
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