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Fontina, Speck and Onion Strata

Fontina, Speck and Onion Strata

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Heat butter in a large high-sided skillet over high heat

  • 3 tablespoons unsalted butter
  • 1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 large eggs, lightly beaten
  • 3 cups whole milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 10 cups day-old rustic bread (from 13 ounces), cut into 3/4 -inch cubes
  • 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups)
  • 3 cups shredded fontina (8 ounces)
  • Vegetable oil cooking spray
0/5 (0 Votes)

Roasted Sweet Plantains

Roasted Sweet Plantains

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Place plantains cut sides down in a large baking dish

  • 4 ripe sweet plantains, peeled, halved lengthwise, and cut into 3-inch lengths
  • 2/3 cup(s) orange juice
  • 2 tablespoon(s) unsalted butter
  • 2 tablespoon(s) molasses
  • 1/2 teaspoon(s) ginger
  • 1/2 teaspoon(s) ground cinnamon
5/5 (1 Votes)

Indian Eggplant and Onion Dip

Indian Eggplant and Onion Dip

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Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 table...

  • 3 pita bread rounds, cut horizontally in half, then cut into wedges
  • 4 tablespoons olive oil, divided
  • 1 1 1/4-pound eggplant, quartered lengthwise
  • 2 1/2 cups chopped onions
  • 2 unpeeled garlic cloves
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon garam masala
0/5 (0 Votes)

Salmon, Honey Salmon (Golden Door Spa Recipe)

Salmon, Honey Salmon (Golden Door Spa Recipe)

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Rinse beans in cold water

  • 1 cup dried white beans
  • . 2 carrots, peeled and cut into 1-inch pieces
  • . 1 stalk celery, cut into 1-inch pieces
  • . 1/4 of a yellow onion, cut in half
  • . 2 bay leaves
  • . 1/4 cup peeled garlic cloves
  • . 2 tablespoons olive oil
  • . 1 teaspoon salt
  • . 1 teaspoon ground black pepper
  • . 1/2 of a lemon, juiced
  • . 1/2 tablespoon sherry vinegar
  • . 6 (4-ounce) wild salmon fillets
  • . Salt and ground black pepper
  • . 1/4 cup Dijon-style mustard
  • . 1/4 cup organic honey
  • . 1/2 tablespoon chili powder
  • . Grapeseed oil
  • . 2 cups baby arugula
  • . 2 tablespoons olive oil
  • . 1/2 of a lemon, juiced
  • . Crushed flax seed (optional)
0/5 (0 Votes)

Nachos - Mole Style - Marcela Valladolid

Nachos - Mole Style - Marcela Valladolid

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Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes

  • 5 dried pasilla chile peppers
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons creamy peanut butter
  • 1 1/2 teaspoons sugar
  • 1 teaspoon dried oregano, crumbled
  • 1 8-to-10-ounce bag tortilla chips
  • 1 3.1-ounce disk Mexican chocolate, chopped
  • Kosher salt and freshly ground pepper
  • 1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese
  • 2 to 4 tablespoons Mexican crema or sour cream
  • 2 to 4 tablespoons chopped fresh cilantro
0/5 (0 Votes)

Blue Cheese and Pears

Blue Cheese and Pears

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spread soft blue cheese on pear slices and drizzle with honey

  • blue cheese
  • pear slices
  • Honey
0/5 (0 Votes)

Yellow Heirloom Tomato Gazpacho

Yellow Heirloom Tomato Gazpacho

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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
0/5 (0 Votes)

Pork Tenderloin with Bourbon-Brown Sugar

Pork Tenderloin with Bourbon-Brown Sugar

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1. Remove silver skin from tenderloins, leaving a thin layer of fat

  • 2 (1-lb.) pork tenderloins
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup minced green onions
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cornstarch
0/5 (0 Votes)

Watercress, Avocado and Orange Salad

Watercress, Avocado and Orange Salad

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Soak onion in cold water for 10 minutes Whisk together OJ, lime juice, honey, mustard, salt and pepper

  • 1/4 thinly sliced red onion
  • 1/4 cup orange juice
  • juice of 1 lime
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 3 tablespoons olive oil
  • 2 bunches watercress
  • 2 avocados sliced
  • 2 oranges, segmented
  • chopped toasted hazelnuts (garnish)
0/5 (0 Votes)

Pernil (Tyler Florence Puerto Rican Roast Pork)

Pernil (Tyler Florence Puerto Rican Roast Pork)

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Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surfac...

  • boneless pork shoulder (about 4 pounds), skin on
  • 4 garlic cloves, smashed
  • 1 handful fresh oregano
  • 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
  • 1 tablespoon coarsely ground black pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar
5/5 (1 Votes)