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Fresh Fig & Ricotta Cake | Recipes
Serves 8 | Level: Beginner 10 tablespoons (1¼ sticks) unsalted butter, at roomtemperature1 cup granulated sugar3 extra-large eggs, at room temperature1 cup fresh whole milk ricotta, at room temperature2 tablespoons sour cream1 teaspoon pure vanilla extract½ teaspoon grated lemon zest1¼ cups all-purpose flour1 tablespoon baking powder1 teaspoon kosher salt8 large (or 12 medium) fresh figs, stems removed, quartered through the stem1 tablespoon turbinado sugar, such as Sugar in the RawCrème fraîche, for serving 10 tablespoons (1¼ sticks) unsalted butter, at room temperature 1 cup granulated sugar 3 extra-large eggs, at room temperature 1 cup fresh whole milk ricotta, at room temperature 2 tablespoons sour cream 1 teaspoon pure vanilla extract ½ teaspoon grated lemon zest 1¼ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 8 large (or 12 medium) fresh figs, stems removed, quartered through the stem 1 tablespoon turbinado sugar, such as Sugar in the Raw Crème fraîche, for serving Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour. Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Entertaining Outdoors
Entertaining outdoors has been such a surprise pleasure during these difficult times. As the weather turns chilly, I’ve done several things to make sure we can continue the fun. First, for safety, I only entertain people from one “household” at a time so I put chairs at both ends of a 6-foot dining table or both sides of a 5-foot square coffee table to ensure social distancing. Second, although we’re sitting far apart, I want it to feel cozy, so I fill the tables with flowers and candles. Third, I set up outdoor heaters or build a nice fire, plus cushions and blankets for each person so we’re nice and warm under the stars. And finally, since entertaining outdoors is more work than serving inside, I make really easy no-cook appetizers for cocktails and very simple lunches and dinners. This is the time when a take-out pizza and a big Caesar salad makes the best evening for everyone, even the host. OUTDOOR ENTERTAINING For recipes, go to the Barefoot Contessa Cookbook Index *denotes Barefoot Contessa cookbook recipes ________________ Take-out pizza *Caesar Salad Affogato – vanilla ice cream with hot espresso poured over it Store-bought chocolate chip cookies ________________ Antipasto – store bought *Lasagna with Turkey Sausage *Roasted Broccolini & Cheddar *Tiramisu ________________ *Salad with Warm Goat Cheese *Filet of Beef Bourguignon *French Apple Tart or apple tart from a bakery ________________ *Rosemary Cashews *Chicken Stew with Biscuits *Beatty’s Chocolate Cake Vanilla ice cream ________________ *Rack of lamb *Orzo with Roasted Vegetables Cheese & fruit platter Vanilla ice cream *Ginger Shortbread ________________ *Roasted Figs & Prosciutto *Perfect Roast Chicken *Baked Farro & Butternut Squash Store-bought apple pie ________________ *Kielbasa with Mustard Dip *Skillet-Roasted Lemon Chicken *Roasted Broccolini *Triberry Crumbles ________________ *Kir Royale *French Chicken Pot Pies Cheddar and Carr’s whole wheat crackers *Apple Crostata ________________ *Indonesian Ginger Chicken *Roasted Carrots Steamed basmati rice *Easy Cranberry & Apple Cake ________________ *Cheddar Corn Chowder *Turkey Sandwiches with Brussels Sprouts Slaw *Carrot Cake Cupcakes
Smoked Salmon Deviled Eggs | Recipes
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool. Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt. To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend. When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Recipes
Serves 4 | Level: Intermediate Photo: Quentin Bacon 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced Good olive oil1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper3 tablespoons dried cranberries3/4 cup apple cider or apple juice2 tablespoons cider vinegar2 tablespoons minced shallots2 teaspoons Dijon mustard4 ounces baby arugula, washed and spun dry1/2 cup walnut halves, toasted3/4 cup freshly grated Parmesan cheese 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnut halves, toasted 3/4 cup freshly grated Parmesan cheese Preheat the oven to 400 degrees. Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, starters, salad, autumn, ina's favorite starters, Entertaining, Weeknight, Make Ahead, Light , Vegetarian , Gluten Free , arugula, butternut squash Share This
Chocolate Peanut Butter Globs | Recipes
Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Creamy Parmesan Polenta | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 4 cups chicken stock, preferably homemade2 teaspoons minced garlic (2 cloves)1 cup yellow cornmeal, preferably stone-ground1 tablespoon kosher salt1 teaspoon freshly ground black pepper1 cup freshly grated Parmesan cheese, plus extra for serving¼ cup crème fraîche2 tablespoons (¼ stick) unsalted butter 4 cups chicken stock, preferably homemade 2 teaspoons minced garlic (2 cloves) 1 cup yellow cornmeal, preferably stone-ground 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan cheese, plus extra for serving ¼ cup crème fraîche 2 tablespoons (¼ stick) unsalted butter Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, crème fraîche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Raspberry Rhubarb Crostata | Recipes
For the pastry, place the flour, granulated sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.) For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1½-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Blue Cheese Soufflé | Recipes
Preheat the oven to 400 degrees. Butter the inside of an 8­-­cup soufflé dish (7-1/2 inches in diameter x 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 one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve ­immediately. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Fresh Corn Salad | Recipes
Serves 4 to 6 | Level: Beginner Photo: Melanie Acevedo 5 ears corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup chiffonade fresh basil leaves 5 ears corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup chiffonade fresh basil leaves In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, salad, summer, Entertaining, Weeknight, Easy, Make Ahead , Gluten Free, Light, Vegetarian, kids, corn Share This
Chicken Chili | Recipes
Serves 12 | Level: Intermediate Photo: James Merrell 8 cups chopped yellow onions (6 onions) 1/4 cup good olive oil, plus extra for chicken 1/4 cup minced garlic (8 cloves) 4 red bell peppers, cored, seeded, and large-diced 4 yellow bell peppers, cored, seeded, and large-diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon dried red pepper flakes, or to taste 1/2 teaspoon cayenne pepper, or to taste 4 teaspoons kosher salt, plus more for chicken 4 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/2 cup minced fresh basil leaves 8 split chicken breasts, bone in, skin on Freshly ground black pepper 8 cups chopped yellow onions (6 onions) 1/4 cup good olive oil, plus extra for chicken 1/4 cup minced garlic (8 cloves) 4 red bell peppers, cored, seeded, and large-diced 4 yellow bell peppers, cored, seeded, and large-diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon dried red pepper flakes, or to taste 1/2 teaspoon cayenne pepper, or to taste 4 teaspoons kosher salt, plus more for chicken 4 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/2 cup minced fresh basil leaves 8 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Guacamole Starters Beginner Arugula with Parmesan Starters Beginner Jalapeno Cheddar Cornbread Sides Beginner Baked Chocolate Pudding Dessert Beginner
Grilled Herb Shrimp | Recipes
Serves 6 | Level: Beginner Photo: James Merrell 3 garlic cloves, minced 1 medium yellow onion, small-diced 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup good olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined Mango Salsa (see recipe) 3 garlic cloves, minced 1 medium yellow onion, small-diced 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup good olive oil Juice of 1 lemon 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined Mango Salsa (see recipe) Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa. Mango Salsa (Makes 2 Cups) 2 tablespoons good olive oil 1-1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled, minced fresh ginger 1-1/2 teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small-diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons minced fresh jalapeño pepper, to taste (1 pepper) 2 teaspoons minced fresh mint leaves 2 tablespoons good olive oil 1-1/2 cups diced yellow onion (2 onions) 2 teaspoons peeled, minced fresh ginger 1-1/2 teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small-diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 to 2 teaspoons minced fresh jalapeño pepper, to taste (1 pepper) 2 teaspoons minced fresh mint leaves Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dinner, summer, Entertaining, Weeknight, Easy, Make Ahead , Light, Gluten Free, grilling , seafood , shrimp Share This Delicious With Herbal Iced Tea Cocktails Beginner Pasta, Pesto, and Peas Sides Intermediate Strawberry Country Cake Dessert Intermediate
Perfect Roast Chickens (updated) | Recipes
Serves 6 - 8 | Level: Beginner 2 (4-pound) roasting chickensKosher salt and freshly ground black pepper8 fresh thyme sprigs, divided2 lemons, quartered, divided1 head of garlic, cut in half crosswise, divided4 tablespoons (½ stick) unsalted butter, melted2 large yellow onions, halved and sliced crosswiseGood olive oil 2 (4-pound) roasting chickens Kosher salt and freshly ground black pepper 8 fresh thyme sprigs, divided 2 lemons, quartered, divided 1 head of garlic, cut in half crosswise, divided 4 tablespoons (½ stick) unsalted butter, melted 2 large yellow onions, halved and sliced crosswise Good olive oil Preheat the oven to 425 degrees. Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan. Liberally salt and pepper the cavities of the chickens. Stuff the cavity of each chicken with half of the thyme, half of the lemons, and half of the garlic. Brush the outside of the chickens with the butter and sprinkle them liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of each chicken. Scatter the onion slices around the chickens, drizzle them with olive oil, toss the onions with your hands, and distribute them around the chickens. (You want the chickens and onions to fit snugly into the pan or the onions will burn. Roast the chickens for 1¼ to 1½ hours, or until an instant-read thermometer reads 155 to 160 degrees and the juices run clear when you cut between a leg and thigh. Cover with aluminum foil and allow to rest for 15 minutes. Slice the chickens onto a platter and serve immediately with the onions and pan juices. Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved/updated Share This