TOMATO MAYONNAISE
Make and share this Tomato Mayonnaise recipe from Food.com.
Provided by mydesigirl
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Puree the tomato pulp and set aside.
- In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
- Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
- Fold in the pureed tomato and the tomato paste.
- Add the lemon juice and adjust seasonings to your taste.
- Store tomato mayonnaise tightly covered in the refrigerator.
Nutrition Facts : Calories 1014.2, Fat 110.7, SaturatedFat 19.1, Cholesterol 105.8, Sodium 683.1, Carbohydrate 5.7, Fiber 1.3, Sugar 3.2, Protein 4.1
TOMATO MAYONNAISE MICHEL FITOUSSI
Steps:
- Beat egg yolk until thick and sticky.
- Add the mustard and vinegar and beat some more.
- Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
- Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
- Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 36 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
CARROTS PROVENCAL
Provided by Patricia Wells
Categories side dish
Time 40m
Yield Eight to 10 servings
Number Of Ingredients 5
Steps:
- In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
- Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
- Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
FLAMICHE AUX POIREAUX (LEEK TART)
Provided by Patricia Wells
Categories dinner, lunch, main course, side dish
Time 2h30m
Yield Eight servings
Number Of Ingredients 12
Steps:
- In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
- Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
- Preheat the oven to 425 degrees.
- Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
- Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
- If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
- Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
- Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 606 milligrams, Sugar 3 grams, TransFat 1 gram
SUN-DRIED TOMATO MAYONNAISE
This mayonnaise is great on top of grilled burgers. I found this recipe in some junk mail that was sent to me!
Provided by Hey Jude
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Blend all ingredients in a small bowl.
- Refrigerate 30 minutes before serving so flavors can develop.
Nutrition Facts : Calories 962.9, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1763.8, Carbohydrate 67.9, Fiber 0.6, Sugar 25.3, Protein 2.8
PRUNE CUSTARD TART
Provided by Patricia Wells
Categories dessert
Time 1h
Yield Eight to 10 servings
Number Of Ingredients 8
Steps:
- Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
- Preheat the oven to 375 degrees.
- Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
- Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
- Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
- Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 9 grams, TransFat 0 grams
SUN-DRIED TOMATO MAYONNAISE
I admit it-I'm a mayo fanatic. And I'm always looking for ways to kick it up. This tomato-y sauce is good slathered on burgers, brushed on grilled meats or as a dipping sauce for just about anything. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 5m
Yield about 1/2 cup.
Number Of Ingredients 2
Steps:
- Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.
Nutrition Facts : Calories 96 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GRATIN DAUPHINOIS CHEZ LILY ET GABY (LILY AND GABY'S POTATO GRATIN)
Provided by Patricia Wells
Categories side dish
Time 2h
Yield Six to eight servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Rub the inside of an oval porcelain gratin dish (about 14 by 9 by 2 inches) with garlic, then add the potatoes.
- In a large mixing bowl combine the eggs, milk and salt and pour over the potatoes. Add a generous amount of freshly ground black pepper.
- Bake until the top is crisp and golden, or about one and one-half hours.
- Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche or drizzle with heavy cream. Return to the oven and bake until the top is very crisp and golden, about 15 minutes.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 624 milligrams, Sugar 6 grams, TransFat 0 grams
NUTMEG-SCENTED ONION GRATIN
Provided by Patricia Wells
Categories casseroles, side dish
Time 15m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Salt the water and add the onions. Cook until tender, about 10 minutes. (The slices will separate.) Drain.
- In a large bowl, toss the onions with the cream and season generously with nutmeg and salt. Spoon into a shallow gratin dish. (The gratin can be prepared several hours in advance, up to this point. Reserve at room temperature.)
- Preheat the broiler.
- Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden. Serve immediately.
FRIED OYSTERS WITH CREAMY TARTAR SAUCE
Provided by Patricia Wells
Categories dinner, appetizer, main course
Time 40m
Yield Six servings as an appetizer; two as a main course
Number Of Ingredients 13
Steps:
- Heat the oil to 280 degrees.
- Cut the leek into very, very thin matchsticks about three inches long and as thin as possible. In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes. The oil should not be too hot or the leeks will fry too quickly and burn. Drain on paper towels and set aside. This can be done up to two hours in advance.
- Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand. Place the liquor in a small saucepan and bring to a boil over high heat. Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor. When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump. This can be done up to two hours in advance.
- Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
- To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley. Whip the creme fraiche or heavy cream until stiff. Carefully fold the cornichon mixture into the cream. Adjust seasoning if necessary.
- Heat the oil to 375 degrees.
- Drain the oysters and dredge them, one at a time, in the flour. Dip them into the egg mixture, then dredge them in the bread crumbs. Fry the oysters, three or four at a time, until nicely browned, about one minute. Between batches, check that the oil temperature remains steady.
- To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 43 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
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