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Kitchen Clambake | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Melanie Acevedo 1-1/2 pounds kielbasa 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1-1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon ground black pepper 2 dozen littleneck clams, scrubbed 1 pound steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1-1/2 pounds large shrimp, in the shell 3 lobsters (1-1/2 pounds each) 2 cups good dry white wine 1-1/2 pounds kielbasa 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1-1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon ground black pepper 2 dozen littleneck clams, scrubbed 1 pound steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1-1/2 pounds large shrimp, in the shell 3 lobsters (1-1/2 pounds each) 2 cups good dry white wine Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Sauté the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper, then the kielbasa, littleneck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste and serve immediately in mugs with the clambake. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Limoncello Vodka Collins Cocktails Beginner Tomato, Mozzarella and Basil Sides Beginner
Lobster & Potato Salad | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 1½ pounds unpeeled small Yukon Gold potatoes (1½-inch diameter) Kosher salt3 tablespoons Champagne or white wine vinegar1/2 teaspoon Dijon mustard1/2 teaspoon minced garlic1 extra-large egg yolk, at room temperature (optional) Freshly ground black pepper1/2 cup good olive oil1/4 cup dry white wine3 tablespoons drained capers1 cup thinly sliced scallions (6 to 8 scallions)1/2 cup (¼-inch) diced celery1/2 cup (¼-inch) diced red onion1½ pounds cooked lobster meat, 1-inch-diced1 lemon3 tablespoons coarsely chopped fresh tarragon 1½ pounds unpeeled small Yukon Gold potatoes (1½-inch diameter) Kosher salt 3 tablespoons Champagne or white wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced garlic 1 extra-large egg yolk, at room temperature (optional) Freshly ground black pepper 1/2 cup good olive oil 1/4 cup dry white wine 3 tablespoons drained capers 1 cup thinly sliced scallions (6 to 8 scallions) 1/2 cup (¼-inch) diced celery 1/2 cup (¼-inch) diced red onion 1½ pounds cooked lobster meat, 1-inch-diced 1 lemon 3 tablespoons coarsely chopped fresh tarragon Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl. Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt, and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt, and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chocolate Crème Brûlée | Recipes
Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat. In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full. Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm. To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the crème, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Skillet-Roasted Lemon Chicken | Recipes
Preheat the oven to 450 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. Copyright 2016, Cooking for Jeffrey by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Coffee Granita | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 3 cups strong, hot brewed coffee, regular or decaf¾ cup sugar2 teaspoons coffee liqueur, such as Tia Maria1 teaspoon pure vanilla extractMake-Ahead Whipped Cream (see recipe) 3 cups strong, hot brewed coffee, regular or decaf ¾ cup sugar 2 teaspoons coffee liqueur, such as Tia Maria 1 teaspoon pure vanilla extract Make-Ahead Whipped Cream (see recipe) Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture into a 9 × 13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately. Make-Ahead Whipped Cream (Makes 1 Quart) 1½ cups cold heavy cream¼ cup confectioners’ sugar2 tablespoons granulated sugar2 tablespoons crème fraîche1 teaspoon pure vanilla extract 1½ cups cold heavy cream ¼ cup confectioners’ sugar 2 tablespoons granulated sugar 2 tablespoons crème fraîche 1 teaspoon pure vanilla extract Place the cream, confectioners’ sugar, granulated sugar, crème fraîche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Salted Caramel Brownies | Recipes
Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1½-inch baking pan. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake! As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Shrimp & Swordfish Curry | Recipes
Serves 6-8 | Level: Beginner 1½ tablespoons curry powder1 tablespoon ground coriander1 teaspoon ground cumin¼ teaspoon ground turmeric1/8 teaspoon ground cayenne pepper1/8 teaspoon ground cloves4 tablespoons (½ stick) unsalted butter2 tablespoons good olive oil5 cups chopped yellow onions (4 onions)1 Holland red bell pepper, cored, seeded, and cut into ¼-inch-thick strips4 teaspoons minced garlic (4 cloves)2 tablespoons grated, then minced, fresh ginger1½ tablespoons seeded, minced jalapeño pepper2 cups (16 ounces) canned diced plum tomatoes, including the juice2 cups clam stock, such as Bar HarborKosher salt and freshly ground black pepper1½ pounds swordfish, skin removed and 1-inch-diced1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)Zest and juice of 1 lime 1½ tablespoons curry powder 1 tablespoon ground coriander 1 teaspoon ground cumin ¼ teaspoon ground turmeric 1/8 teaspoon ground cayenne pepper 1/8 teaspoon ground cloves 4 tablespoons (½ stick) unsalted butter 2 tablespoons good olive oil 5 cups chopped yellow onions (4 onions) 1 Holland red bell pepper, cored, seeded, and cut into ¼-inch-thick strips 4 teaspoons minced garlic (4 cloves) 2 tablespoons grated, then minced, fresh ginger 1½ tablespoons seeded, minced jalapeño pepper 2 cups (16 ounces) canned diced plum tomatoes, including the juice 2 cups clam stock, such as Bar Harbor Kosher salt and freshly ground black pepper 1½ pounds swordfish, skin removed and 1-inch-diced 1½ pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell) Zest and juice of 1 lime Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes. Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Warm Fig & Arugula Salad Starters Beginner Raspberry Crumble Bars Dessert Intermediate
English Chocolate Crisps | Recipes
Makes 8 Large Crisps | Level: Beginner Photo: Quentin Bacon 7¼ ounces milk chocolate, such as Perugina5½ ounces bittersweet chocolate, such as Lindt or Perugina3 cups cornflakes, such as Kellogg’s1/3 cup dried cranberries 7¼ ounces milk chocolate, such as Perugina 5½ ounces bittersweet chocolate, such as Lindt or Perugina 3 cups cornflakes, such as Kellogg’s 1/3 cup dried cranberries Chop the two chocolates and place ¾ of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn’t completely melted, microwave it for another 5 or 10 seconds.) Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You’ll want to work quickly so the chocolate doesn’t harden. Fold in the cranberries. Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, holiday , Entertaining, Weeknight, Easy, Make Ahead, Vegetarian, kids , no-cook, baking, cookies, chocolate Share This
Spicy Hermit Bars | Recipes
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses. Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center. Meanwhile, whisk the confectioners’ sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1½-inch-wide bars. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Skillet Brownies | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided1½ ounces unsweetened chocolate2 extra-large eggs2 teaspoons instant coffee powder, such as Nescafé1½ teaspoons pure vanilla extract1/2 cup plus 1 tablespoon sugar1/4 cup plus 1 tablespoon all-purpose flour, divided1 teaspoon baking powder1/4 teaspoon kosher salt1 pint vanilla ice cream, such as Häagen-Dazs 1/4 pound (1 stick) unsalted butter 4 ounces plus ½ cup Hershey’s semisweet chocolate chips, divided 1½ ounces unsweetened chocolate 2 extra-large eggs 2 teaspoons instant coffee powder, such as Nescafé 1½ teaspoons pure vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 pint vanilla ice cream, such as Häagen-Dazs Preheat the oven to 350 degrees Heat the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature. In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt and stir it into the chocolate mixture. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets and place them on a sheet pan. Bake for 22 minutes exactly. Don’t overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream. NOTE: The skillets I use measure 5 inches across on the top, 3½ inches across the bottom, and 1 inch deep. Used In This Recipe Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Coconut Cake | Recipes
Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioner’s sugar and mix until just smooth (don’t whip!). To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Decadent (Gluten-Free!) Chocolate Cake | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Quentin Bacon 1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks10 tablespoons (1¼ sticks) unsalted butter, cut into pieces, at room temperature1 tablespoon gluten-free flour, such as Cup4Cup1½ tablespoons sugar1 teaspoon instant coffee granules¼ teaspoon kosher salt4 extra-large eggs, at room temperature, separated¼ cup heavy creamCoffee or vanilla ice cream, for serving 1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks 10 tablespoons (1¼ sticks) unsalted butter, cut into pieces, at room temperature 1 tablespoon gluten-free flour, such as Cup4Cup 1½ tablespoons sugar 1 teaspoon instant coffee granules ¼ teaspoon kosher salt 4 extra-large eggs, at room temperature, separated ¼ cup heavy cream Coffee or vanilla ice cream, for serving Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper. Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!) Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle. Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This