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Garlic & Herb Tomatoes | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 3 tablespoons good olive oil2 teaspoons minced garlic (2 cloves)2 pints small cherry tomatoes or grape tomatoes2 tablespoons chopped fresh basil, plus more for garnish2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish2 teaspoons chopped fresh thyme leaves1 teaspoon kosher salt¼ teaspoon freshly ground black pepper 3 tablespoons good olive oil 2 teaspoons minced garlic (2 cloves) 2 pints small cherry tomatoes or grape tomatoes 2 tablespoons chopped fresh basil, plus more for garnish 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 2 teaspoons chopped fresh thyme leaves 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Raspberry Crumble Bars | Recipes
Makes 9 to 12 Bars | Level: Intermediate Photo: Quentin Bacon 1/2 pound (2 sticks) unsalted butter, at room temperature3/4 cup sugar1 teaspoon pure vanilla extract2-1/3 cups all-purpose flour1/2 teaspoon kosher salt 10 to 12 ounces good raspberry jam, such as Hero2/3 cup good granola without dried fruit1/4 cup sliced almonds Confectioners’ sugar, for sprinkling 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 cup sugar 1 teaspoon pure vanilla extract 2-1/3 cups all-purpose flour 1/2 teaspoon kosher salt 10 to 12 ounces good raspberry jam, such as Hero 2/3 cup good granola without dried fruit 1/4 cup sliced almonds Confectioners’ sugar, for sprinkling Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar. Copyright 2012, Barefoot Contessa Foolproof, Clarkson Potter/Publishers, All Rights Reserved Share This
Chipotle and Rosemary Roasted Nuts | Recipes
Serves 8 to 10 | Level: Beginner Photo: Quentin Bacon Vegetable oil 3 cups whole roasted unsalted cashews (14 ounces) 2 cups whole walnut halves (7 ounces) 2 cups whole pecan halves (7 ounces) 1/2 cup whole almonds (3 ounces) 1/3 cup pure maple syrup 1/4 cup light brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 2 teaspoons ground chipotle powder 4 tablespoons minced fresh rosemary leaves, divided Kosher salt Vegetable oil 3 cups whole roasted unsalted cashews (14 ounces) 2 cups whole walnut halves (7 ounces) 2 cups whole pecan halves (7 ounces) 1/2 cup whole almonds (3 ounces) 1/3 cup pure maple syrup 1/4 cup light brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 2 teaspoons ground chipotle powder 4 tablespoons minced fresh rosemary leaves, divided Kosher salt Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Roasted Tomato Caprese Salad | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 12 plum tomatoes, halved lengthwise, seeds (not cores) removed1/4 cup good olive oil, plus more for drizzling1-1/2 tablespoons balsamic vinegar2 large garlic cloves, minced2 teaspoons sugarKosher salt and freshly ground black pepper16 ounces fresh salted mozzarella12 fresh basil leaves, julienned 12 plum tomatoes, halved lengthwise, seeds (not cores) removed 1/4 cup good olive oil, plus more for drizzling 1-1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar Kosher salt and freshly ground black pepper 16 ounces fresh salted mozzarella 12 fresh basil leaves, julienned Preheat the oven to 275 degrees. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1½ teaspoons salt, and ½ teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature. Cut the mozzarella into slices slightly less than ½ inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags starters, salad, side, Entertaining, Weeknight, Easy, Make Ahead, Gluten Free , Light , Vegetarian , tomato Share This
Salty Oatmeal Chocolate Chunk Cookies | Recipes
Makes 28 to 32 Cookies | Level: Intermediate Photo: Quentin Bacon 1/2 pound (2 sticks) unsalted butter, at room temperature3/4 cup light brown sugar, lightly packed3/4 cup granulated sugar2 teaspoons pure vanilla extract2 extra-large eggs, at room temperature1¾ cups all-purpose flour1 teaspoon baking soda1 teaspoon kosher salt1¼ cups old-fashioned oats, such as Quaker3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks3/4 cup dried cranberriesFleur de sel 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 cup light brown sugar, lightly packed 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 1¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1¼ cups old-fashioned oats, such as Quaker 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks 3/4 cup dried cranberries Fleur de sel Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper. In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again. Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Panna Cotta with Balsamic Strawberries | Recipes
In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 1½ cups of the cream, the yogurt, and vanilla extract. Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour the into 8 (6- to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight. Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper. Set aside at room temperature. To serve, run a small knife around each dessert and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Warm French Lentils | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 2 tablespoons plus ¼ cup good olive oil1 leek, white and light green parts, sliced ¼ inch thick2 carrots, scrubbed and ½-inch-diced1 teaspoon minced garlic1 cup French green Le Puy lentils1 whole onion, peeled and stuck with 6 whole cloves1 white turnip, cut in half1 teaspoon unsalted butter4 teaspoons Dijon mustard2 tablespoons red wine vinegar1 tablespoon kosher salt1 teaspoon freshly ground black pepper 2 tablespoons plus ¼ cup good olive oil 1 leek, white and light green parts, sliced ¼ inch thick 2 carrots, scrubbed and ½-inch-diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half 1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Heat the 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl and add the butter. Meanwhile, whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you’ll want to add. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Tuscan White Bean Soup | Recipes
Makes 3 quarts, serves 6 to 8 | Level: Beginner 1 pound dried white cannellini beans (for canned beans, see note)Good olive oil4 ounces pancetta, ¼-inch diced (see note)2 cups chopped leeks, white and light green parts (2 leeks)2 cups chopped yellow onion (2 onions)2 cups (½-inch) diced carrots, scrubbed (5 carrots)2 cups (½-inch) diced celery (4 ribs)2 tablespoons minced garlic (6 cloves)2 teaspoons minced fresh rosemary8 to 10 cups chicken stock, preferably homemade2 bay leavesKosher salt and freshly ground black pepperFreshly grated Parmesan cheese 1 pound dried white cannellini beans (for canned beans, see note) Good olive oil 4 ounces pancetta, ¼-inch diced (see note) 2 cups chopped leeks, white and light green parts (2 leeks) 2 cups chopped yellow onion (2 onions) 2 cups (½-inch) diced carrots, scrubbed (5 carrots) 2 cups (½-inch) diced celery (4 ribs) 2 tablespoons minced garlic (6 cloves) 2 teaspoons minced fresh rosemary 8 to 10 cups chicken stock, preferably homemade 2 bay leaves Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside. In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender. Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick. Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. FOR CANNED BEANS: First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid). Second, use only 6 cups of chicken stock. Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes. Notes: To reheat a second day, you’ll need to add some water, salt, and pepper. Use bacon if you don't have pancetta. Copyright 2020, Ina Garten, All Rights Reserved Share This
Confetti Corn | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 tablespoons good olive oil½ cup chopped red onion1 small orange bell pepper, 1/2-inch diced2 tablespoons unsalted butter Kernels cut from 5 ears yellow or white corn (4 cups)1½ teaspoons kosher salt1 teaspoon freshly ground black pepper2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley 2 tablespoons good olive oil ½ cup chopped red onion 1 small orange bell pepper, 1/2-inch diced 2 tablespoons unsalted butter Kernels cut from 5 ears yellow or white corn (4 cups) 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, summer, Entertaining, Weeknight, Make Ahead , Easy, Light, Gluten Free, Vegetarian, kids, corn Share This
Lobster Corn Chowder | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 3 (1½-pound) cooked lobsters, cracked and split3 ears corn 3 (1½-pound) cooked lobsters, cracked and split 3 ears corn For the Stock:6 tablespoons (3/4 stick) unsalted butter1 cup chopped yellow onion1/4 cup cream sherry1 teaspoon sweet paprika4 cups whole milk2 cups heavy cream1 cup dry white wine For the Stock: 6 tablespoons (3/4 stick) unsalted butter 1 cup chopped yellow onion 1/4 cup cream sherry 1 teaspoon sweet paprika 4 cups whole milk 2 cups heavy cream 1 cup dry white wine For the Soup:1 tablespoon good olive oil1/4 pound bacon, large-diced2 cups large-diced unpeeled Yukon Gold potatoes (2 medium)1½ cups chopped yellow onions (2 onions)2 cups diced celery (3 to 4 stalks)1 tablespoon kosher salt1 teaspoon freshly ground black pepper2 teaspoons chopped fresh chives1/4 cup cream sherry For the Soup: 1 tablespoon good olive oil 1/4 pound bacon, large-diced 2 cups large-diced unpeeled Yukon Gold potatoes (2 medium) 1½ cups chopped yellow onions (2 onions) 2 cups diced celery (3 to 4 stalks) 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons chopped fresh chives 1/4 cup cream sherry Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corncobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.) Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corncobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives, and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chipotle Parmesan Sweet Corn | Recipes
Serves 6-8 | Level: Beginner 6 tablespoons (¾ stick) unsalted butter1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 shallots)8 cups white or yellow corn kernels (8 to 12 ears)¼ teaspoon chipotle chile powderKosher salt and freshly ground black pepper2 tablespoons freshly squeezed lime juice1 tablespoon freshly grated Italian Parmesan cheese 6 tablespoons (¾ stick) unsalted butter 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 shallots) 8 cups white or yellow corn kernels (8 to 12 ears) ¼ teaspoon chipotle chile powder Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lime juice 1 tablespoon freshly grated Italian Parmesan cheese Heat the butter in a large (12-inch) sauté pan over medium heat, add the shallots, and cook for about 5 minutes, until tender and fragrant. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm. Off the heat, stir in the lime juice and Parmesan. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Foolproof Ribs with Barbecue Sauce | Recipes
Serves 6 | Level: Intermediate 5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)Kosher salt and freshly ground black pepper1 recipe BC Barbecue Sauce (recipe follows) 5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks) Kosher salt and freshly ground black pepper 1 recipe BC Barbecue Sauce (recipe follows) Preheat the oven to 350 degrees. Line a sheet pan with aluminum foil. Place the ribs on the sheet pan meat side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1½ hours for baby backs and 1¾ hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later. About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open!), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side. BC Barbecue Sauce (Makes 1½ quarts) ½ cup vegetable oil1½ cups chopped yellow onion (1 large onion)1 tablespoon minced garlic (3 cloves)1 cup (10 ounces) tomato paste1 cup cider vinegar1 cup honey½ cup Worcestershire sauce1 cup Dijon mustard½ cup soy sauce1 cup hoisin sauce2 tablespoons chili powder1 tablespoon ground cumin1½ teaspoons crushed red pepper flakes ½ cup vegetable oil 1½ cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey ½ cup Worcestershire sauce 1 cup Dijon mustard ½ cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1½ teaspoons crushed red pepper flakes Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for 1 more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate. Copyright 2012, Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This