Barefoot Blogger's Bread Pudding

I'll preface this post by saying I'm not a bread pudding fan. If given a choice of desserts it is probably the last one I would pick. My husband on the other hand loves bread pudding. So when I saw this months Barefoot Blogger pick from Peggy of Pantry Revisited, I knew at least one person in our house would be happy to eat this dessert if I made it. The recipe was very simple to assemble but be prepared, this recipe uses almost a whole carton of eggs! I thought the dish was good but didn't fit my idea of a traditional bread pudding. To me it was more like a french toast casserole. My husband thought it was good but said he prefers the traditional bread pudding. He also missed the hard sauce that usually accompanies a bread pudding. I would make this dish again but it would be part of a brunch buffet.

Croissant Bread Pudding

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale, sliced horizontally
• 1 cup raisins (I used dried cranberries)
  

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Source: Ina Garten, The Barefoot Contessa Cookbook, Clarkson, Potter, 1999.

Barefoot Blogger's November Recipes

I'm finally catching up on my November posts for the Barefoot Bloggers. I have already made and previously posted both of the recipes chosen for this month.

Thanks to Lisa of Lime in the Coconut for picking the Company Pot Roast. Its a simple and comforting meal for a cold fall evening. It pairs nicely with Ina's Baked Potatoes with Yogurt and Sour Cream.

Thanks also to Suzie of Munch and Nibble for picking Ina's creme brulee recipe. Although, Suzie picked Ina's original version, I previously made Ina's Raspberry Creme Brulee which is the same basic formula with a few changes to spices and liquor. The raspberry creme brulee is one of my all time favorite desserts. For a classic creme brulee, this is my go to recipe.

Barefoot Blogger's-Cheddar Corn Chowder-

Jill of My Next Life picked Ina's Cheddar Corn Chowder as the second Barefoot Blogger pick for October. I previously made and blogged about this recipe here. I did go ahead and remake the recipe since it was a great pick for the weather we are having. One thing I found that I hadn't remembered is that this soup really tastes better the second day so its a good one to make ahead. This time I also halved the recipe and I still had enough to eat for leftovers and freeze. This one hits the spot on a cold and rainy day. I recently watched Ina make a similar version that adds lobster. I'll have to try that one soon, sounds very decadent!

Barefoot Blogger's Blue Cheese Souffle

I was happy to see that Summer of Sexy Apartment chose this recipe as one of the October Barefoot Blogger picks. I've made dessert souffles but never a savory souffle. My husband and I recently enjoyed a lovely dinner at a local souffle bistro. The only bad thing about a savory souffle for dinner is it leaves no room for a dessert souffle! This recipe seemed a fun way to try to recreate that meal at home. I don't find souffles terribly difficult to make, they just require patience and a gentle hand. This one puffed up beautifully and looked delicious. Be warned if you make this though, it needs to be served immediately. My souffle deflated less than 5 minutes after I took it out of the oven. Although, I am a blue cheese lover, the flavor was overwhelming to me in the recipe. I would consider making another cheese souffle but would likely use a milder cheese. A Gruyere or fontina would probably be a better choice.

Blue Cheese Souffle

• 3 tablespoons unsalted butter, plus extra for greasing the dish
• 1/4 cup finely grated Parmesan, plus extra for sprinkling
• 3 tablespoons all-purpose flour
• 1 cup scalded milk
• Kosher salt and freshly ground black pepper
• Pinch cayenne pepper
• Pinch nutmeg
• 4 extra-large egg yolks, at room temperature
• 3 ounces good Roquefort cheese, chopped
• 5 extra-large egg whites, at room temperature
• 1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Source: Barefoot in Paris, Clarkson Potter, 2004.

Barefoot Blogger's-Beatty's Chocolate Cake

This week's Barefoot Blogger's pick by Mary of Passionate Perserverance is one of my all-time favorite Ina recipes and the best chocolate cake recipe I have ever found. The addition of the coffee to this cake really enhances the chocolate flavor and the buttermilk produces a very moist cake. I've made this cake several times to rave reviews since first discovering the recipe. I have also posted about this recipe twice! Here is my first post about this recipe. I like Ina's frosting but it can be a bit time intensive to make. One day in a pinch I paired this cake with this Chocolate Sourcream Frosting and I fell in love with the pairing. The sour cream added a nice richness and tang to the frosting and gives it that good old fashioned chocolate cake taste!

Barefoot Bloggers-Birthday Sheet Cake

The big birthday month in our house is October. We love cake though, so anytime is a good time to try a new cake recipe even if its too early to celebrate an actual birthday. I was somewhat hesitant about trying this month's Barefoot Blogger pick due to the really low ratings this recipe received on the Food Network site. Its rare for any Ina recipe to get less than 5 stars and even rarer for one to get as few stars as this recipe which received only 3 stars. After making this one, I concur with the thoughts on those that rated it low. There was really nothing exciting about the actual cake itself. I halved the recipe and adjusted the baking soda per the reviewers recommendations. I didn't have any problems with the actual baking of the cake but like I said its nothing anyone would rave about, mediocre at best. The frosting was easy enough to make but again very unexciting and not really sweet enough or creamy enough for my preferences. Not a recipe I would make again. The best part about this cake was how much fun my toddler had decorating it! If you want a stellar cake, the next Barefoot Blogger pick, Beatty's Chocolate Cake is a definite winner! Thanks to Susy of Everyday Gourmet for this pick, sorry I couldn't say I loved it. I guess even Ina has an off recipe, although before now I would not have guessed it!

Here is the link to the recipe, if anyone is interested. I'm not going to post the full recipe since its not one I would recommend or make again.

Barefoot Blogger's Peach Blueberry Crumble

This was the second Barefoot Blogger pick for July. I actually made this to take to a 4th of July cookout. It was a huge hit. I'm a big fan of Ina's recipe for Apple Pear Crisp. Somehow with as many times as I have flipped through my Ina cookbook's I never really noticed this Peach Blueberry Crumble. I'm so glad I was forced to notice this one. It was just as delicious as the apple pear version. I now have two perfect seasonal fruit dessert recipes. This is the perfect accompaniment to a barbecue dinner or a casual dinner party. If you bring this one to someones house they will thank you! The only change I recommend is if you don't do individual servings, double the crumble topping. It looked like I had enough topping when I put it on but after baking it was very sparse. The crumble is really yummy so you want to have lots of it on there! I used in season Texas peaches for my crumble. I know my husband will be requesting this one again! I'm also looking forward to serving this in individual servings as Ina suggested and pairing with a homemade ice cream. Thanks to Aggie of Aggie's Kitchen for picking this one. My picture of this recipe does not do it justice!

Peach Blueberry Crumble

For the fruit

• 2 lbs firm, ripe peaches (6-8 peaches)
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)

For the Crumble

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.

Barefoot Blogger's Pasta with Sun Dried Tomatoes

I was really excited about this months Barefoot Blogger's picks. They were absolutely perfect for summer and both took advantage of in season produce. The first recipe was Ina's Pasta with Sun Dried Tomatoes. This dish took about 15 minutes total to prepare and could be served warm or cold. I chose to serve it cold. This dish has great Mediterranean flavors. The saltiness of the olives and capers balanced quite nicely with the flavors of the fresh ripe tomatoes. The mozzarella was basically a blank canvas to soak up all these wonderful flavors. I would recommend making this dish a day ahead to really allow the flavors to meld. I'm not a huge fan of most pasta salads found at pot lucks. They are often bland and slathered in salad dressing. Not an inviting dish to me. This pasta salad though had lots of flavor from the homemade sun dried tomato dressing. This dressing wasn't over powering but enhanced the dish. The dressing would be great for salad also. Thanks to Cat of Delta Whiskey for this great pick. I now have two go to recipes for pasta salad. My other favorite is this Pasta, Pesto and Peas recipe, also from Ina.
Pasta with Sun Dried Tomatoes

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Source: Barefoot Contessa Family Style, Clarkson Potter 2002.

Here is a recent shot of my Aerogarden. I'm hoping next time I make this recipe to harvest my own basil. I can't believe how fast its growing!

Barefoot Blogger's Gazpacho

I've never had Gazpacho before so I wasn't really sure what to expect from this recipe. Honestly, I hate to say it, but I didn't love this one. My husband liked it but said he would want it in a smaller appetizer type serving if we had it again. . Me on the other hand, I really wasn't loving the cold soup or the texture. The flavors were fine and I can't really say it didn't taste good. It was also really easy to make. I wish I had halved the recipe because this one makes a lot. I'm contemplating add some jalapeno and cilantro and processing it in the food processor to turn it into salsa. Probably not what Ina was contemplating! Thanks to Meryl at My Bit of Earth for picking this one. It was definitely one I wouldn't have tried on my own and seemed a perfect summer pick with the ingredients and simplicity. Don't forget to check and see what the other Barefoot Blogger's thought of this one.

Gazpacho

nocoupons

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
  

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Source: The Barefoot Contessa Cookbook, Clarkson Potter, 1999.

Barefoot Blogger's Curried Couscous

I was really happy with both recipe picks for this months Barefoot Blogger's challenge. Both screamed summer and easy! This first pick was most assuredly a winner. Despite, a little prep work chopping the vegetables, this dish came together in about 15 minutes. I loved the punch of flavors in this dish. Don't be scared of the curry, it really wasn't overpowering it just imparts a nice savoriness to the dish. This is a great healthy side dish due to the addition of the raw vegetables, raisins, yogurt and spices. I served this alongside soy and tamarind glazed grilled chicken breasts but I think it would also be a perfect accompaniment for fish. Some of the other Barefoot Bloggers made their own variations adding tomatoes, sugar snap peas and pine nuts . All of which would be wonderful in this dish. This is another versatile Ina dish. I look forward to making this one again. I made it even healthier by using organic whole wheat couscous. Thanks to Ellyn at Recipe Collector and Tester for starting the summer right with this recipe. Stay tuned for Ina's Gazpacho next week.

Curried Couscous

• 1 1/2 cups couscous (organic whole wheat)
  
• 1 tablespoon unsalted butter
• 1 1/2 cups boiling water
• 1/4 cup plain yogurt
  
• 1/4 cup good olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup small-diced carrots
  
• 1/2 cup minced fresh flat-leaf parsley
• 1/2 cup dried currants or raisins
• 1/4 cup blanched, sliced almonds (I omitted)
  
• 2 scallions, thinly sliced (white and green parts)
• 1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Source: The Barefoot Contessa Cookbook, Clarkson Potter, 1999.

Barefoot Bloggers-"Salmon" Salad

This month's first Barefoot Blogger pick dealt me a little bit of a challenge. I like tuna , but I don't eat it because of the high mercury content. Also, if I were going to prepare it, it would have to be cooked all the way through which was not the intent of the original recipe. I eat sushi occasionally but only in very high end restaurants where I now the safety and quality is assured. I thought of taking the option of making a previously missed recipe. However, that didn't seem fair to Kate who picked this recipe and defeated the purpose of joining the group to branch out and try new and unfamiliar recipes. So, I decided to participate and make this recipe with grilled salmon. I'm really glad I did because it was a wonderful beginning of summer meal. The dressing would work just as well on other salads or even as a marinade. I could easily see making this same salad with chicken, shrimp or even tofu. I omitted the avocado because my husband doesn't eat it but next time I make it I will add it for me! Instead I served this over a bed of organic mixed greens with herbs. My husband said he definitely would want to have this one again. I have a feeling this is going to be a regular for us through the summer. What better way to spend a breezy evening eating dining al fresco and watching our favorite toddler run around the back yard! Thanks again to Kate of Warm Olives and Cool Cocktails, this was a great pick and exposed me to a recipe I probably would have passed on my own. Also, for those looking, I found the wasabi powder at Whole Foods.

Grilled Tuna Salad

• 2 pounds very fresh tuna steak, cut 1-inch thick (I used 1 lb salmon that I grilled until cooked through)
  
• 4 tablespoons olive oil, plus extra for brushing
• 2 1/2 teaspoons kosher salt, plus extra for sprinkling
• 1/2 teaspoon coarsely ground black, plus extra for sprinkling
• 2 limes, zest grated
• 1 teaspoon wasabi powder (found at Whole Foods)
  
• 6 tablespoons freshly squeezed lime juice (3 limes)
• 2 teaspoons soy sauce
• 10 dashes hot sauce (recommended: Tabasco)
• 1 to 2 ripe Hass avocados, medium diced (I omitted)
  
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup red onion, small diced
• I served mine over organic mixed greens with herbs
  

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Source: Ina Garten, Barefoot Contessa at Home, Clarkson Potter, 2006.

Barefoot Bloggers-Tomato and Goat Cheese Tarts

I'm really glad Anne of Anne Strawberry chose these tarts for the Barefoot Blogger's March recipe choice. This is a great recipe to have in your file and one that is so versatile. Its perfect to serve for a girl's luncheon with a salad or soup or to use as an appetizer or first course with an elegant dinner. You could certainly make them smaller for bite-size appetizers. The combination of ingredients that could be used with these is also endless. I'm not a big fan of caramelized onions so I would probably leave them out next time. I also would love to play around with the idea of a caprese tart using tomatoes, mozzarella and basil or a tart with a combination of brie with pears and maybe some rasperry jam. I know this is a recipe I will adapt many times over. I served mine for dinner alongside a chicken caesar salad.

Tomato and Goat Cheese Tarts

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
• Good olive oil
• 4 cups thinly sliced yellow onions (2 large onions)
• 3 large garlic cloves, cut into thin slivers
• Kosher salt and freshly ground black pepper
• 3 tablespoons dry white wine
• 2 teaspoons minced fresh thyme leaves
• 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
• 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
• 1 large tomato, cut into 4 (1/4-inch-thick) slices
• 3 tablespoons julienned basil leaves
  

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Source: Barefoot Contessa, Back to Basics, Clarkson Potter, 2008.

Barefoot Bloggers-Brownie Pudding

I cannot put into words how amazingly delicious this dessert is! Definitely a chocolate lover's dream. I was so excited when Tia of Southern Eh? picked this recipe. It"s one of the first recipes I flagged when I purchased Ina's Back to Basics cookbook. This recipe alone is worth the price of the book! I love brownies and I love chocolate pudding so this recipe combined the best of my favorites. This is great for a dinner party because it can be made ahead and is pretty simple to make. The pudding has a crisp brownie like crunch with a soft almost molten cake like interior. As Ina would say, "how bad could that be?"



Brownie Pudding

• 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 (I used green and black organic cocoa powder)
  
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean ( I used 1tbsp vanilla bean paste)
  
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving
  

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 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 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.

Source: Ina Garten, Back to Basics, Clarkson Potter, 2008.

Barefoot Bloggers-Sauteed Broccolini

One of this month's Barefoot Blogger's bonus recipes was sauteed broccolini. Its been a long time since I've had broccolini so I was intrigued to try this recipe. It would have been an ideal match with the Chicken Picatta from last week. Since I didn't think of that pairing, I decided to pair it with Ina's turkey meatloaf. The broccolini was really easy to prepare and the flavors were great. Thanks to Mary of Meet Me in the Kitchen for picking this one and allowing me to add a new vegetable to my repertoire. I will definitely make this one again. Now, I need to get to the store and purchase more eggs so I can make this month's other bonus recipe, brownie pudding! Yum!

Sauteed Broccolini

1 bunch broccolini

Kosher salt

2 tablespoons unsalted butter

1/2 lemon, zested

1 teaspoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Source: Ina Garten/Food Network.

BB-Chicken Picatta and Skype Cook Along

For this month's Barefoot Blogger recipe, Tara of Smells Like Home and the founder of Barefoot Bloggers, and I took a technological leap. We hooked up on the Internet with a web cam via Skype and cooked this recipe together. It took a bit of foresight to go this route, I had to prep all my ingredients ahead of time and read through the recipe to have all the equipment ready. However, I ultimately think this helped me prepare the recipe faster and more efficiently. This is something I am going to try to do more often. Despite a few technical difficulties, it was really fun. We were able to discuss the recipe in real time and bounce ideas off of each other as we cooked. We both had the same initial reaction to the sauce--way to sour. I was a bit worried about the sauce before I even started the recipe as many reviewers complained the lemon was overpowering. I only used 1 lemon instead of the two called for based on those reviews, but would probably cut that to half a lemon next time So with a potential problem at hand, Tara and I put our heads together and doctored the sauce with more wine and butter and it turned out great! It was really nice to have someone to cook with and something I would love to do again. Thanks to Lindsey of Noodle Nights and Morning Muffins for picking this recipe. Its a good easy weeknight dinner. My husband especially loved this dish. I served mine with buttermilk mashed potatoes and steamed broccoli.

Chicken Piccatta

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
1/3 cup freshly squeezed lemon juice (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.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and using a rolling pin pound to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, 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(shaking off the excess) and then in the egg and bread crumb mixtures.

In large saute pan over medium to medium-low heat, heat 1 tbsp olive oil.

Add the chicken breasts and cook for 2 minutes on each side, until lightly browned.

Place them on the sheet pan and bake in preheated oven for 5 to 10 minutes.

For the sauce: wipe out the saute pan with a dry paper towel and return to medium heat.

Melt 1 tablespoon of butter and 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(2 minutes or so).

Remove from heat and add in the remaining 2 tablespoons of butter. Stir to combine.

Discard the lemon halves spoon the sauce over chicken breasts once plated.

Garnish with lemon slices and fresh parsley.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.

Barefoot Bloggers-My Pick! Meringues Chantilly

It was finally my turn to pick a recipe for the Barefoot Bloggers group. I sifted through all of Ina's cookbooks and had a really hard time choosing. Their were so many recipes I wanted to try. I finally narrowed it down to the Meringues Chantilly from the Barefoot in Paris book. I chose this recipe for a few reasons: 1. I wanted a recipe that would be a challenge for me and that I could learn a new skill and 2. I thought it would be a perfect recipe for Valentines since it was a February pick and 3. I thought this would be a fun dinner party dessert sometime and I never seem to preview desserts before serving them at a party. This recipe was as exquisite tasting as I had imagined. The meringues came out perfectly, crunchy with a slight bit of chewiness in the middle. I decided to lighten mine up a bit and served it with a scoop of mango sorbet instead of the whipped cream. I really liked the combination and am also sure the whipped cream would have been divine. I hope everyone had as much fun with this pick as I did. This is sure to appear on one of my dinner party menus soon. Its too good to save it just for Valentines! Please make sure to check out the other Barefoot Bloggers and see their beautiful creations. Note the recipe that appears below is one on the internet, it differs from the original in Barefoot in Paris in that the book calls for Ina's raspberry sauce instead of the stewed berries. I prepared mine according to the cookbook version.

Past Barefoot in Paris Favorites:

Coeur a la Creme
Lentil Sausage Soup
Lemon Chicken with Croutons
Herb Baked Eggs

Meringues Chantilly

• 6 extra - large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Kosher salt
• 1 1/2 cups granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• Whipped Cream with Orange Liqueur, recipe follows
• Stewed berries, recipe follows

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

• 2 cups (1 pint) cold heavy cream
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange liqueur

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Yield: 4 cups

• 1 half-pint fresh blueberries
• 3 half-pints fresh raspberries, divided
• 1/4 cup water
• 1/4 cup sugar
• 1/4 teaspoon orange zest
• 2 teaspoons framboise (raspberry brandy)

Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

Yield: 8 servings

Source: Ina Garten, Barefoot Contessa in Paris, Clarkson Potter, 2004.

Barefoot Bloggers-Real Spaghetti and Meatballs

I made this dish for a Sunday dinner and as usual with Ina's recipes, I thought it was really good. However, this one did not reach the spectacular standard of many of Ina's dishes but it was a nice flavorful dish. I liked the simplicity of the sauce and the intensity of flavor it had. I could definitely see using this sauce with other recipes. The meatballs were also good, but I'm not ready to trade in my regular recipe for these. My husband said he preferred my recipe to these. He wasn't blown away by this recipe, although he did say he liked it better the second day. I think these meatballs and the sauce had stiff competition from my all day slow cooked Sunday Gravy with meatballs. I told my husband I didn't think comparing the two were fair because they weren't in the same league! Also, I like to bake my meatballs as opposed to pan frying. Less mess and a bit healthier too! I did use all three meats, ground pork, ground veal and ground beef but I didn't see an amazing taste difference from my regular all beef meatballs. My meatballs were a little dense, but that may be because I forgot to add the warm water. It was listed in the recipe text and I used the ingredient guide when checking off the ingredients. Thanks to Rebecca of Ezra Poundcake for picking this one. It was a fun one to try. As always, be sure to check out the Barefoot Blogger's website to see how this one turned out for the rest of the bloggers. Also, be sure to check back on February 26th to see the second February pick. It was finally my turn to pick a recipe. I chose the Meringues Chantilly and I'm really excited about trying them!

Past Italian Favorites:
Lasagna Rolls
Italian Baked Chicken and Pastina
Penne with Turkey Meatballs
Gnocchi with Spinach and Sausage

Real Spaghetti and Meatballs

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Serve hot on cooked spaghetti and pass the grated Parmesan.

Source: Ina Garten, Barefoot Contessa Family Style, Clarkson Potter, 2002.

Barefoot Bloggers-Easy Sticky Buns

This month's Barefoot Blogger's picks were all about breakfast foods. Earlier in the month we had delicious banana sour cream pancakes and today these easy sticky buns. Both of these picks made for some fun Sunday breakfasts for us this month! These sticky buns are best described as little bites of buttery, sugary, goodness! Warning, these are not for those that are faint hearted about using butter. This recipe uses just shy of two sticks and you can definitely taste the butter in them. The prep on these is really easy. They are a perfect pick for weekend breakfasts or a brunch because unlike regular sticky buns, you don't have to deal with making all the dough and waiting for it to rise. Combining preparation time and cooking time, you can have these tasty buns on the table in about an hour. I would call this Ina's version of semi-homemade! I followed the instructions and had no problems with the filling overflowing, as experienced by some. Also, mine released from the pan perfectly. Given all the butter, it was not surprising. Thanks to Melissa at Made by Melissa for this pick.

Past Breakfast Favorites:
Maple Roast Bacon
Blueberry Pancakes
Baked French Toast
Brunch Menu

Easy Sticky Buns

Makes 12

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Source: Barefoot Contessa Back to Basics, Clarkson Potter, 2008.

Barefoot Bloggers-Banana-Sour Cream Pancakes

I was excited about this month's Barefoot Blogger's pick because it gave me a chance to use the new griddle I got for Christmas. I have to admit between the griddle and Ina's delicious recipe, I made some really good pancakes. Another plus, these were actually picture-worthy! The lemon zest in this recipe enhances the flavor of the banana and pancakes nicely. My all time favorite pancake recipe is still this one, however, I would not hesitate to use Ina's recipe again as my go to for banana pancakes. Thanks to Karen of Something Sweet by Karen for a great recipe to kick off 2009! As a side note, I'm a little remiss in that I haven't yet made the Pappa Al Pomodoro from December but I'm hoping to make and post about it very soon.

Banana-Sour Cream Pancakes
Makes 12 Servings

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Source: Ina Garten, Barefoot Contessa Family Style, Clarkson Potter, 2002.

Barefoot Bloggers-Coq au Vin

Finally, a blog update! We've had a series of colds and viruses run through our house so there hasn't been much noteworthy cooking in my kitchen! I'm happy to report that we are all feeling well now and ready for a happy, healthy holiday and new year and of course lots of yummy recipes! This Coq au Vin was a perfect way to get back in the kitchen. It was also the perfect meal for a night with a rare Texas winter storm. We really loved this dish. I think I may like Coq au Vin even better than Beef Burgandy. The flavors in this dish were outstanding. I didn't have the Cognac or an onion but didn't feel this dish was missing anything. I served mine over mashed potatoes as suggested by Ina. This is definitely a great recipe for a nice Sunday dinner or casual meal with friends. Thanks to Bethany at This Little Piggy Went to Market for a delicious December pick. I will definitely be making this one again.

Coq au Vin

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced (I omitted)
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy (I omitted)
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions (I omitted)
1/2 pound cremini mushrooms, stems removed and thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Source: Ina Garten/Food Network