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Cauliflower Gratin | Recipes
Serves 4 to 6 | Level: Intermediate Photo: Quentin Bacon 1 (3-pound) head of cauliflower, cut into large floretsKosher salt4 tablespoons (1/2 stick) unsalted butter, divided3 tablespoons all-purpose flour2 cups hot milk1/2 teaspoon freshly ground black pepper1/4 teaspoon grated nutmeg3/4 cup grated Gruyère cheese, divided1/2 cup grated Parmesan cheese1/4 cup fresh bread crumbs 1 (3-pound) head of cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup grated Gruyère cheese, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh bread crumbs Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1⁄2 cup of the Gruyère, and the Parmesan cheese. Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1⁄4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Caramelized Shallots | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 6 tablespoons (3/4 stick) unsalted butter2 pounds fresh shallots, peeled, with roots intact3 tablespoons sugar3 tablespoons good red wine vinegar1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons chopped fresh flat-leaf parsley 6 tablespoons (3/4 stick) unsalted butter 2 pounds fresh shallots, peeled, with roots intact 3 tablespoons sugar 3 tablespoons good red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Preheat the oven to 400 degrees. Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chicken Stew with Biscuits | Recipes
Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Chocolate Cassis Cake | Recipes
Serves 10 to 12 | Level: Intermediate Photo: Quentin Bacon For the Cake: Baking spray, such as Baker’s Joy12 tablespoons (1½ sticks) unsalted butter10 ounces bittersweet chocolate, chopped (I use Perugina 60%)1/2 cup unsweetened cocoa powder, such as Pernigotti6 tablespoons crème de cassis liqueur1 teaspoon pure vanilla extract5 extra-large eggs, at room temperature1 cup sugar1/4 teaspoon kosher salt For the Cake: Baking spray, such as Baker’s Joy 12 tablespoons (1½ sticks) unsalted butter 10 ounces bittersweet chocolate, chopped (I use Perugina 60%) 1/2 cup unsweetened cocoa powder, such as Pernigotti 6 tablespoons crème de cassis liqueur 1 teaspoon pure vanilla extract 5 extra-large eggs, at room temperature 1 cup sugar 1/4 teaspoon kosher salt For the Glaze:6 ounces bittersweet or semisweet chocolate, chopped1/4 cup heavy cream2 to 3 tablespoons crème de cassis liqueur1/2 teaspoon pure vanilla extract For the Glaze: 6 ounces bittersweet or semisweet chocolate, chopped 1/4 cup heavy cream 2 to 3 tablespoons crème de cassis liqueur 1/2 teaspoon pure vanilla extract To Serve:2 (½ pint) boxes fresh raspberries1 pint fresh strawberries, hulled and thickly sliced1/3 cup sugar1/3 cup crème de cassis liqueur To Serve: 2 (½ pint) boxes fresh raspberries 1 pint fresh strawberries, hulled and thickly sliced 1/3 cup sugar 1/3 cup crème de cassis liqueur For the cake, preheat the oven to 350 degrees. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray. Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely. For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake. Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Balsamic Roasted Beef | Recipes
Serves 5 to 6 | Level: Beginner Photo: Quentin Bacon 2½ pounds filet of beef, trimmed and tied2 tablespoons Dijon mustard1 tablespoon aged balsamic vinegar1 teaspoon kosher salt1 tablespoons coarsely cracked black pepper 2½ pounds filet of beef, trimmed and tied 2 tablespoons Dijon mustard 1 tablespoon aged balsamic vinegar 1 teaspoon kosher salt 1 tablespoons coarsely cracked black pepper Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Chipotle and Rosemary Roasted Nuts Cocktails Beginner Salad with Warm Goat Cheese Starters Intermediate Roasted Cherry Tomatoes Sides Beginner Sautéed Fresh Corn Sides Beginner
Brussels Sprouts Lardons | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 tablespoons good olive oil6 ounces Italian pancetta or bacon, 1/4-inch diced1-1/2 pounds Brussels sprouts (2 containers), trimmed and cut in half3/4 teaspoon kosher salt3/4 teaspoon freshly ground black pepper3/4 cup golden raisins1-3/4 cups homemade chicken stock or canned broth 2 tablespoons good olive oil 6 ounces Italian pancetta or bacon, 1/4-inch diced 1-1/2 pounds Brussels sprouts (2 containers), trimmed and cut in half 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup golden raisins 1-3/4 cups homemade chicken stock or canned broth Heat the olive oil in a large (12-inch) sauté pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and sauté over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Buttermilk Mashed Potatoes | Recipes
Serves 5 to 6 | Level: Intermediate Photo: Quentin Bacon Kosher salt3 pounds boiling potatoes, such as Yukon Gold½ cup whole milk¼ pound (1 stick) unsalted butter¾ to 1 cup buttermilk, shaken½ teaspoon freshly ground black pepper Kosher salt 3 pounds boiling potatoes, such as Yukon Gold ½ cup whole milk ¼ pound (1 stick) unsalted butter ¾ to 1 cup buttermilk, shaken ½ teaspoon freshly ground black pepper In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1½-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the whole milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk or blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, Winter, Holiday, Thanksgiving, Entertaining, Weeknight, Make Ahead, Gluten Free , Vegetarian, kids, potatoes Share This
Bourbon Honey Cake | Recipes
Serves 12-16 | Level: Intermediate 1 cup vegetable oil, plus extra for the pan3¾ cups all-purpose flour, plus extra for the pan1½ cups granulated sugar1 cup honey½ cup light brown sugar, lightly packed3 extra-large eggs, at room temperature2 teaspoons grated orange zest (2 oranges)1 teaspoon pure vanilla extract1 tablespoon baking powder1 teaspoon baking soda4 teaspoons ground cinnamon1 teaspoon kosher salt½ teaspoon ground cloves½ teaspoon ground allspice½ teaspoon ground ginger1 cup hot coffee½ cup freshly squeezed orange juice (2 oranges)¼ cup good bourbon, such as Maker’s Mark½ cup blanched sliced almonds 1 cup vegetable oil, plus extra for the pan 3¾ cups all-purpose flour, plus extra for the pan 1½ cups granulated sugar 1 cup honey ½ cup light brown sugar, lightly packed 3 extra-large eggs, at room temperature 2 teaspoons grated orange zest (2 oranges) 1 teaspoon pure vanilla extract 1 tablespoon baking powder 1 teaspoon baking soda 4 teaspoons ground cinnamon 1 teaspoon kosher salt ½ teaspoon ground cloves ½ teaspoon ground allspice ½ teaspoon ground ginger 1 cup hot coffee ½ cup freshly squeezed orange juice (2 oranges) ¼ cup good bourbon, such as Maker’s Mark ½ cup blanched sliced almonds Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid! Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Brisket with Onions and Leeks | Recipes
Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think! The next day, preheat the oven to 350 degrees. In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside. Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits. Spoon half the onion and leek mixture under the brisket. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onions and leeks on top of the brisket, covering the tomato paste. Wrap the roasting pan tightly with heavy-duty aluminum foil. Roast for about 3½ hours, until the meat is extremely tender when tested with a meat fork. Discard the thyme bundle and allow the meat to rest at room temperature for 15 minutes before slicing thickly across the grain. Serve the meat with the warm onion mixture spooned on top. Sprinkle with salt and serve hot. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Carrot Cake with Ginger Mascarpone Frosting | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Quentin Bacon 2 cups sugar1- 1/3 cups vegetable oil3 extra-large eggs, at room temperature1 teaspoon pure vanilla extract2 cups plus 1 tablespoon all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking soda1-1/2 teaspoons kosher salt1 pound carrots, grated1 cup raisins1 cup chopped walnutsGinger Mascarpone Frosting (recipe follows)Crystallized ginger (not in syrup), chopped, for garnish 2 cups sugar 1- 1/3 cups vegetable oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups plus 1 tablespoon all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1-1/2 teaspoons kosher salt 1 pound carrots, grated 1 cup raisins 1 cup chopped walnuts Ginger Mascarpone Frosting (recipe follows) Crystallized ginger (not in syrup), chopped, for garnish Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely. Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature. Ginger Mascarpone Frosting (Frosts one 9-inch Cake) 12 ounces Italian mascarpone cheese, at room temperature4 ounces cream cheese, at room temperature2 cups sifted confectioners’ sugar2 tablespoons heavy cream1/2 teaspoon pure vanilla extract1/8 cup minced crystallized ginger (not in syrup)1/4 teaspoon kosher salt 12 ounces Italian mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 2 cups sifted confectioners’ sugar 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 1/8 cup minced crystallized ginger (not in syrup) 1/4 teaspoon kosher salt In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Cherry Pistachio Biscotti | Recipes
Preheat the oven to 300 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula. In a medium bowl, combine the all-purpose flour, almond meal, baking powder, and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries. Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan. Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes. Turn the oven down to 275 degrees. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti ½ inch thick at a full 45-degree angle. Place the slices cut side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Filet Mignon with Mustard & Mushrooms | Recipes
Preheat the oven to 400 degrees. Be sure your stove is well ventilated Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with ½ teaspoon kosher salt and ½ teaspoon pepper and set aside. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved