March 27th, 2008 by alice
Tags: Caesar, Easy, Extra, Fail, Never, Salad
INGREDIENTS
- 1teaspoonworcestershire sauce
- 1 (4 ounce)cananchovy fillets
- 3tablespoonsvinegar(tarragon, wine etc)
- 3-6dashesTabasco sauce(to taste)
- fresh ground pepper(to taste)
- 1/2lbbacon
- 2headsromaine lettuce
- 3garlic cloves
- 1egg
- 1tablespoonlemon juice
- 1/2teaspoondry mustard
- 1/4cup gratedparmesan cheese
- 3/4cupmilk
- 1glass chef’s favoritewine
DIRECTIONS
- 1.Break and wash lettuce and allow it to soak in very cold water.
- 2.Dice bacon and fry until crisp. Set aside on paper towel to remove oil.
- 3.Warm coddle egg. (put the egg in a dish of hot tap water. Not boiling).
- 4.Put anchovies in a bowl and cover with milk to remove saltiness.
- 5.Clean garlic cloves and remove tough root end and any green sprouts.
- 6.Let everything rest for at least 10 minutes and drink a glass of wine.
- 7.In a blender add Worcestershire, garlic, anchovies, egg, vinegar, lemon, tobasco, mustard, and pepper. Blend at high speed for at least 2 minutes until smooth.
- 8.Lower to medium speed and drizzle oil slowly into the blender.
- 9.Put washed and dried lettuce in a large salad bowl. Add bacon, cheese and half of the dressing to the lettuce and toss thoroughly. Either add the rest of the dressing and toss lightly or serve it on the side at the table.
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March 27th, 2008 by alice
Tags: Barefoot, Blueberry, Cake, Contessas, Crumb
INGREDIENTS
-
Streusel
- 1/4cupgranulated sugar
- 1/3cuplight brown sugar, lightly packed
- 1teaspoonground cinnamon
- 1/8teaspoonground nutmeg
- 1/4lbunsalted butter, melted
- 1 1/3cupsall-purpose flour
-
For the cake
- 6tablespoonsunsalted butter, at room temperature
- 3/4cupgranulated sugar
- 2extra-large eggs, at room temperature
- 1teaspoonpure vanilla extract
- 1/2teaspoon gratedlemon zest
- 2/3cupsour cream
- 1 1/4cupsall-purpose flour
- 1teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/2teaspoonkosher salt
- 1cupfresh blueberries
- confectioners’ sugar, for sprinkling
DIRECTIONS
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round baking pan.
- For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour.
- Mix well and set aside.
- For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with confectioners’ sugar.
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March 27th, 2008 by alice
Tags: Basmati, Fragrant, Rice
INGREDIENTS
- 1 1/4cupsbasmati rice
- 1/2teaspoonsalt
- 1/4teaspoonground cardamom
- 1/4teaspoonturmeric
- 1/4teaspooncayenne pepper
- 1/8teaspooncinnamon
- 1dashsaffron
- 2 1/2cupswater
DIRECTIONS
- Combine all ingredients in a medium saucepan.
- Bring to a boil, and stir.
- Cover, reduce heat, and simmer 20 minutes.
- Remove from heat and let rice stand 5 minutes.
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March 27th, 2008 by alice
Tags: Chocolate, Chunk, Cookies, Oatmeal
INGREDIENTS
- 1cupbutteror margarine, softened
- 1cup firmly packedbrown sugar
- 1/2cupsugar
- 2largeeggs
- 2teaspoonsvanilla extract
- 2cupsall-purpose flour
- 3/4teaspoonbaking soda
- 1teaspoonsalt
- 3cups uncookedoats
- 1 (11 1/2 ounce)packagesemisweet chocolate, mega morsels
- 1cuppecan pieces
DIRECTIONS
- Beat butter and sugars at medium speed with an electric mixer until creamy.
- Add eggs and vanilla, beating well.
- Combine flour, baking soda, and salt; add to butter mixture, mixing well.
- Stir in oats, morsels, and pecans.
- Drop by rounded tablespoonfuls unto ungreased baking sheets.
- Baking at 350ยบ for approximately 9 minutes until golden. Cool slightly on baking sheets; transfer to wire racks to cool completely.
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March 27th, 2008 by alice
Tags: Barefoot, Contessas, Scones, Strawberry
INGREDIENTS
- 4cupsall-purpose flour
- 1tablespoonall-purpose flour
- 2tablespoonssugar, plus additional
- sugar, for sprinkling
- 2tablespoonsbaking powder
- 2teaspoonssalt
- 3/4lb coldunsalted butter, diced
- 4extra-large eggs, lightly beaten
- 1cup coldheavy cream
- 3/4cup small-diceddried strawberries
- 1egg, beaten with
- 2tablespoonswateror milk, for egg wash
DIRECTIONS
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
- Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
- Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
- Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
- The dough may be a bit sticky.
- Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
- You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
- Place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash.
- Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
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