Archive for Barefoot Contessa
Barefoot Contessa Gives Tips On Organizing Your Kitchen
Posted by: | CommentsThe Barefoot Contessa, Ina Garten, sat down with House Beautiful’s former editor in chief, Stephen Drucker, and talks about how to organize one’s kitchen. If he looks familiar to you, it’s because he has been on a few episodes of the Barefoot Contessa. I think I have some kitchen reorganization to start planning, stat!
Enjoy!
Easiest Ever Raspberry Iced Tea
Posted by: | CommentsWhenever Iced Coffee is not an option, I have to confess, Diet Coke has always been an alternative – well until I started reading some seriously disturbing things about it. Sure, it’s zero calories but what the heck does that do to one’s body if you have too much. I used to like drinking unsweetened ice tea but sometimes you just have to be in the mood for it. Now, if there is raspberry in it, well then – I’m game. But making my own iced tea was like my coffee adventures – something was just *off*.
I finally discovered the secret thanks to the Barefoot Contessa. It had to do with the ratio of teabags to water to steep time. Thankfully, once I discovered this, it was simple enough that I can make it in my sleep. Not to mention, I can vary up the types of tea and keep a pitcher of it in the fridge ready for any occasion.
Even better – those $1.59 *ahem* “Snapish brand” Raspberry Iced Tea bottles – no longer needed. I can just make it myself and put that money towards the Choo fund!
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Easiest Ever Raspberry Iced Tea
Recipe Adapted from the Barefoot Contessa
Ingredients:
- 4 black tea bags
- 4 raspberry tea bags
- 4 cups boiling water
- 4 cups hot water
- Agave Nectar, Honey or Sugar to taste.
Directions:
- Boil 4 cups of hot water and pour over the raspberry and black tea bags.
- Steep for 10 minutes.
- Strain the tea bags and pour the brewed tea into a pitcher.
- Add 4 cups of water to the pitcher and stir.
- Should you care to sweeten it, add your sweetener of choice (honey, agave nectar, simple syrup or super fine sugar) and enjoy!
Tried and True: Easiest Ever Strawberry Jam
Posted by: | CommentsI have to admit that when it comes to all things jam, the thought of making my own never crossed my mind. When something called for jam, that entailed a trip to the store to buy something that was premade. That all changed once I saw that it really isn’t so difficult thanks to the Barefoot Contessa. She has a recipe for Easy Strawberry Jam and since the recent snow-in of Philadelphia afforded one to carry on more than one kitchen experiment, I thought this might be worth a try.
I had most of the ingredients on hand and, instead of the Grand Marnier, I substituted the zest and juice of one orange. The depth of flavor is amazing and this recipe is going to be in my tried and true file. Sadly, it only keeps in the fridge for about 2 weeks so I’ll be using what’s left for some baking projects and even a PB&J or two.
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EASY STRAWBERRY JAM
Recipe adapted from Ina Garten, Barefoot Contessa
Ingredients
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier) (I used the zest and juice of one orange as I didn’t have Grand Marnier on hand)
- 1/2 Granny Smith apple, peeled, cored and small-diced
- 1/2 cup fresh blueberries
Directions
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.
Gather The Ingredients
Rinse the Berries Well
Don’t Forget To Skim Off The Foam
The End Result
Tried & True: Marcus Samuelsson’s Apple Cake…
Posted by: | CommentsI can’t begin to tell you how sick I’ve been the entire week. Getting readjusted to the Northern Chill has been quite the experience for this formerly stuck in Florida gal. So, the gift guides will resume tomorrow and over the weekend – just in time for you to hurry for that last minute shopping…
However, I wanted to put this recipe on your radar. I adore the magazine House Beautiful – after all, Ina Garten does write for it. Besides getting design inspiration for my new abode, the great recipes that are featured are always killer. They did a quick article on Marcus Samuelsson’s new cookbook New American Table
First of all, I’m getting this cookbook ASAP. I saw Marcus do a demo at SOBE last year and that man can cook. Secondly, this baking thing – well, I’m starting to realize that it’s not so bad after all. This recipe is one that you can keep in your repertoire and your guests will be thrilled.
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APPLE CAKE
Recipe adapted from House Beautiful & Marcus Samuelsson
Ingredients:
2 tablespoons unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith apples (Disclaimer – I used 3)
1 teaspoon ground cinnamon
1 teaspoon nutmeg (my addition)
4 tablespoons (1/2 stick) unsalted butter, room temperature plus more for greasing pan
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half
2 teaspoons confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees. Butter a 9 inch springform pan and coat with the breadcrumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3. Peel and core the apples then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
4. In the bowl of an electronic mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer wedge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the springform. Sprinkle with confectioners’ sugar, then cut into 12 wedges.
Tried & True: Barefoot Contessa’s Perfect Roast Chicken…
Posted by: | CommentsDon’t get me wrong – I love roasted chicken but most of the time I buy it from the store. Buying a whole chicken and doing it myself was never really high on the “must try” list. Why should I go through the effort when I can go to the local supermarket and buy a rotisserie chicken and call it a day. I used rotisserie chickens in many recipes, including my favorite Southwestern Chicken Torilla Soup.
However, after moving to Philly, I found that when I would buy the store rotisserie chickens, I would get sick – seriously sick. And I had to wonder what was it about these chickens that were making me get all apprehensive about buying the convenience chicken. One bout of this sickness too many, I vowed in my best Scarlett O’Hara impression to never buy rotisserie chicken again!
Barefoot Contessa said that roasting a chicken was - well – how hard could THAT be? And when Ina Garten speaks, people learn to pay attention. This woman knows her stuff. So, I made a vow to roast my own “Perfect Chicken” in my new fancy roasting pan (yes, I bought it with coupons! I’m not that crazy).
This recipe was far from hard – as a matter of fact I think I can live up to my vow to never buy convenience chicken again. Why should I when the one I make is 100x better (and I don’t get violently ill for a couple days after buying one from the grocery store).
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Recipe: Perfect Roast Chicken
Summary: Recipe Adapted From The Barefoot Contessa Cookbook by Ina Garten
Ingredients
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 4 Yukon Gold Potatoes, cut into 2-inch chunks
- Olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets.
- Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
- Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
- Slice the chicken onto a platter and serve it with the vegetables.
Quick Notes
I did not use the fennel as the recipe originally states. Instead I substituted potatoes and it worked out well. I also omitted the carrots and substituted red onion as I tend to prefer red onions (don’t ask me why – I just like them I guess)
Cooking time (duration): 20 min prep; cook time 1 hr. 30 min.
Microformatting by hRecipe.
Barefoot Bloggers: Chinese Chicken Salad…
Posted by: | CommentsOne of the April recipes to try for the Barefoot Bloggers was the Barefoot Contessa’s Chinese Chicken Salad. I know I know – it’s the end of the month but it is done. I am regaining my cooking mojo and, thankfully, this recipe made me think quick on my feet.
I’ve noticed with the Food Network, sometimes it’s like recipe roulette when they post the recipes. As I was using my blackberry for cooking instructions, I didn’t have the ability to check the comments. What I can say is that the dressing was WAY too salty. I had to improvise and get something to counteract all the salt so I added more honey. That seemed to help but it still was missing some “umph” so, spotting some limes nearby I added that and it “didn’t suck” as I so elequently put it. It wasn’t super stellar either. I’ll try it on my work guinea buddies tomorrow and see their opinion and report back.
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Recipe courtesy of Ina Garten, Barefoot Contessa Parties!
Ingredients
- 4 split chicken breasts (bone-in, skin-on)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 pound asparagus, ends removed, and cut in thirds diagonally
- 1 red bell pepper, cored and seeded
- 2 scallions (white and green parts), sliced diagonally
- 1 tablespoon white sesame seeds, toasted
For the dressing:
- 1/2 cup vegetable oil
- 1/4 cup good apple cider vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons dark sesame oil
- 1/2 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon peeled, grated fresh ginger
- 1/2 tablespoon sesame seeds, toasted
- 1/4 cup smooth peanut butter
- 1 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Barefoot Bloggers – Croque Monsieur
Posted by: | CommentsLife has been kickin’ me in the butt so hard that I haven’t had the energy to even call for takeout. The thought of getting home at 8ish, walking and feeding the furbabies and then trying to make dinner just had me thinking “sandwich” but, it was Thursday – time for a Barefoot Blogger challenge. The latest challenge was Croque Monsieur, a classic french sandwich. When I was trying to explain it earlier to someone, they were like “But it’s ham and cheese – how hard can that be?”
I have to confess - making my own cheese sauce scared the living daylights out of me. I had visions of screwing it up so horribly that I was tempted to say “enough” and wuss out. I’m so glad I didn’t. This was a recipe that I have wanted to try since I saw her do it on a past episode but, like I said above, the bechamel sauce was something I thought was beyond me.
Guess what – not to toot my own horn but I rocked that sauce! And, now that I’ve tried this and accomplished it, I’ll be trying to make more dishes and not be so scared. I cut the recipe in half and that worked out fine. It still made alot but hello – leftovers!
This recipe will be added to the tried & true arsenal as well. Give it a shot – you won’t be disappointed. Much thanks to the Barefoot Bloggers and Kathy of All Food Considered for putting forth this challenge and helping this gal come out of her culinary shell.
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Recipe courtesy of Ina Garten, 2004 – Barefoot In Paris
Ingredients
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
**Note: The pic of the Croque Monsieur made CinS wonky last night and had to be removed. Will reload at a later time. Tried to post it last night but that also crashed the site. Egads!**
Barefoot Bloggers Bonus: Ina Garten’s Brownie Pudding…
Posted by: | CommentsThankfully, I didn’t give up chocolate for Lent or I would have been in big trouble with this month’s bonus Barefoot Bloggers” Barefoot Contessa recipe – Brownie Pudding.
I have to say, this recipe takes decadence to a new level. Do NOT serve up a big portion. In this case less is more. It’s one that I would probably try again. Try it this weekend – see what your family thinks. (And don’t forget the coffee and the vanilla bean – it puts the flavor “over the top.”)
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BROWNIE PUDDING
Recipe courtesy of Ina Garten and FoodNetwork.com
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 teaspoon of instant coffee or espresso
1 tablespoon framboise liqueur, optional (I elected not to use this or Baileys – perhaps next time)
Vanilla ice cream, for serving
Directions
- Preheat the oven to 325 degrees F.
- Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish.
- Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
- Meanwhile, sift the cocoa powder, salt and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder, coffee and flour mixture. Mix only until combined.
- With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
- A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
You must try – it’s THAT good.
Barefoot Bloggers: Chicken Piccata
Posted by: | Comments
I’m so excited - my first recipe as a member of the Barefoot Bloggers and I get to make something I never tried before and, to boot, it’s a Barefoot Contessa recipe. Lindsay over at Noodle Nights and Muffin Morningschose Barefoot Contessa’s Chicken Piccata. Now, to quote Ina Garten “How hard can that be?”
Often when I heard Chicken Piccata, I would think, “If that’s like Chicken Marsala, I’m NOT going to like it!” See, I had one incident where I had Chicken Marsala as a kid and, quite frankly, I wasn’t a fan and haven’t touched it since. Getting out of my comfort zone is not something I’m very good at and this recipe had me reaching new heights.
As it was a Food Network recipe, I started by reading the comments. At first blush, I thought “Eeeh – breaded chicken might not have too much flavor” so I added a little spice with some of my Creole seasoning (confession: I put it on mostly everything.) I reduced the Lemon Juice by a bit and it was perfect! I served it with Fettuccine and it was delish! Granted I forgot the sliced lemon garnish but I was pleased with it. Sadly, my sous in training, Wiggs, was unable to try it as it had wine (and grapes + dogs = NOT good) but I made him his own little breaded cutlet. See how much help he is in the kitchen? :::sigh:::
So sleepy - Wiggs was not happy he couldn't have the sauce.
Seriously, add this to your repoirtire. You won’t be sorry.
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Chicken Piccata
Recipe adapted from the Barefoot Contessa (C) 2007, Ina Garten
Ingredients
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/4 to 1/3 cup freshly squeezed lemon juice (1-2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1/2 teaspoon salt, 1/4 teaspoon of Creole Seasoning and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate.
- Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
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Tried and True: Barefoot Contessa’s Herb-Roasted Turkey Breast…
Posted by: | CommentsFor the holiday this year, I decided to keep it simple and didn’t freak out making a whole turkey but just a good size turkey breast. When it came to doing research as to the *right* recipe to try, I thought “Barefoot Contessa – one can’t go wrong with a Barefoot Contessa recipe” and I’m glad I went with that idea.
Preppin’ for the initial rub
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
