ademchaoua/GeneralTextCorpus huggingface dataset:
Linguine with Shrimp Scampi | Recipes
Serves 6 | Level: Beginner Photo: Maura McEvoy Vegetable oilKosher salt1 1/2 pounds linguine6 tablespoons (3/4 stick) unsalted butter5 tablespoons good olive oil3 tablespoons minced garlic (9 cloves)2 pounds large shrimp (about 32 shrimp), peeled and deveined1/2 teaspoon freshly ground black pepper3/4 cup chopped fresh parsleyGrated zest of 1 lemon1/2 cup freshly squeezed lemon juice (4 lemons)1/2 lemon, thinly sliced in half-rounds1/4 teaspoon hot red pepper flakes Vegetable oil Kosher salt 1 1/2 pounds linguine 6 tablespoons (3/4 stick) unsalted butter 5 tablespoons good olive oil 3 tablespoons minced garlic (9 cloves) 2 pounds large shrimp (about 32 shrimp), peeled and deveined 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh parsley Grated zest of 1 lemon 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 lemon, thinly sliced in half-rounds 1/4 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Watermelon Mojitos Cocktails Beginner Tomatoes & Burrata Starters Beginner Peach & Blueberry Crumbles Dessert Intermediate
Mac & Cheese | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Maura McEvoy Kosher saltVegetable oil1 pound elbow macaroni or cavatappi1 quart milk8 tablespoons (1 stick) unsalted butter, divided1/2 cup all-purpose flour12 ounces Gruyère cheese, grated (4 cups)8 ounces extra-sharp Cheddar, grated (2 cups)1/2 teaspoon freshly ground black pepper1/2 teaspoon nutmeg3/4 pound fresh tomatoes (4 small)1-1/2 cups fresh white bread crumbs (5 slices, crusts removed) Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 3/4 pound fresh tomatoes (4 small) 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed) Preheat the oven to 375 degrees. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Herbal Iced Tea Cocktails Beginner Arugula with Parmesan Starters Beginner Chocolate Chunk Cookies Dessert Intermediate
Pasta, Pesto, and Peas | Recipes
Serves 12 | Level: Intermediate Photo: James Merrell 3/4 pound fusilli pasta3/4 pound bow tie pasta1/4 cup good olive oil1-1/2 cups pesto (packaged or homemade)1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry3 tablespoons freshly squeezed lemon juice1-1/4 cups good mayonnaise1/2 cup freshly grated Parmesan cheese1 1/2 cups frozen peas, defrosted1/3 cup pignolis (pine nuts)3/4 teaspoon kosher salt3/4 teaspoon freshly ground black pepper 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1-1/2 cups pesto (packaged or homemade) 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1-1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan cheese 1 1/2 cups frozen peas, defrosted 1/3 cup pignolis (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan cheese, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Penne with Five Cheeses | Recipes
Serves 6 | Level: Beginner Photo: Maura McEvoy Kosher salt2 cups heavy cream1 cup crushed tomatoes in thick tomato puree1/2 cup freshly grated Pecorino Romano (1-1/2 ounces)1/2 cup shredded imported Italian fontina (1-1/2 ounces)1/4 cup crumbled Italian Gorgonzola (1-1/2 ounces)2 tablespoons ricotta cheese1/4 pound fresh mozzarella, sliced6 fresh basil leaves, chopped1 pound imported penne rigate pasta4 tablespoons (1/2 stick) unsalted butter Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1-1/2 ounces) 1/2 cup shredded imported Italian fontina (1-1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1-1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter Preheat the oven to 500 degrees. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Roasted Shrimp Cocktail Starters Beginner Arugula with Parmesan Starters Beginner Easy Cranberry & Apple Cake Dessert Intermediate
Tagliarelle with Truffle Butter | Recipes
Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat. Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve ½ cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy. Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once. Note: I use Urbani white truffle butter, which you can order online at Urbani.com. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Rigatoni with Lamb Ragù
Friday, January 8, 2021 We’re all a little cranky these days because it’s winter, it gets dark early, and we’ve been dealing with the virus for so long. This is when I crave a big bowl of stew or a pan of cheesy baked pasta. Fortunately, with my Baked Rigatoni with Lamb Ragù, I don’t have to choose because it’s both! First, I make a rich lamb stew by sautéing onions, carrots, and fennel, then add ground lamb, tomatoes, garlic, and simmer it with almost a whole bottle of earthy red wine. Then I cook some rigatoni, drain it, and add it to the lamb stew plus lots of fresh mozzarella, some eggs and cream, and finish it with grated Parmesan cheese. The whole dish goes into the oven and the house starts to smell amazing, and all of a sudden, I feel so much better! Hope this makes you feel better too! xxx Ina Summer BBQ Fresh Blueberry Pie Dessert Beginner Charlie Bird's Farro Salad Lunch Beginner Grilled New York Strip Steaks Dinner Intermediate Watermelon Mojitos Cocktails Beginner Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Chicken with Forty Cloves of Garlic | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 3 whole heads garlic, about 40 cloves2 (3-1⁄2 pound) chickens, cut into eighthsKosher saltFreshly ground black pepper1 tablespoon unsalted butter2 tablespoons good olive oil3 tablespoons Cognac, divided1-1⁄2 cups dry white wine1 tablespoon fresh thyme leaves2 tablespoons all-purpose flour2 tablespoons heavy cream 3 whole heads garlic, about 40 cloves 2 (3-1⁄2 pound) chickens, cut into eighths Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons good olive oil 3 tablespoons Cognac, divided 1-1⁄2 cups dry white wine 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 2 tablespoons heavy cream Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1⁄2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With French String Beans Sides Beginner Couscous with Pine Nuts Sides Beginner Pear Clafouti Dessert Intermediate
Parmesan Chicken | Recipes
Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes. Measure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper and whisk together. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Perfect Roast Chicken | Recipes
Serves 3 to 4 | Level: Beginner Photo: Melanie Acevedo 1 5- to 6-pound roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons butter, melted 1 Spanish onion, thickly sliced 1 cup chicken stock, preferably homemade 2 tablespoons all-purpose flour 1 5- to 6-pound roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons butter, melted 1 Spanish onion, thickly sliced 1 cup chicken stock, preferably homemade 2 tablespoons all-purpose flour Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan just large enough to hold the chicken and vegetables. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken. Slice the chicken onto a platter and serve immediately with the warm gravy. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Cape Cod Chopped Salad Starters Beginner Roasted Carrots Sides Beginner Garlic Roasted Potatoes Sides Beginner Ultimate Pumpkin Pie with Rum Whipped Cream Dessert Intermediate
French String Beans | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 1 pound French string beans, both ends removedKosher salt1 red onion, large-diced1/2 red pepper, large-diced1/2 yellow pepper, large-dicedGood olive oilFreshly ground black pepper 1 pound French string beans, both ends removed Kosher salt 1 red onion, large-diced 1/2 red pepper, large-diced 1/2 yellow pepper, large-diced Good olive oil Freshly ground black pepper Preheat the oven to 425 degrees. Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly. Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides , vegetables , French , Thanksgiving, Weeknight, Easy, Gluten Free , Vegetarian, Light , kids , green beans Share This
Turkey Meat Loaf | Recipes
Serves 8 to 10 | Level: Beginner Photo: Melanie Acevedo 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1-1/2 teaspoons tomato paste 5 pounds ground turkey breast 1-1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1-1/2 teaspoons tomato paste 5 pounds ground turkey breast 1-1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Preheat the oven to 325 degrees. In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1-1/2 hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot, room temperature, or cold in a sandwich. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Roasted Carrots Sides Beginner Buttermilk Mashed Potatoes Sides Intermediate Perfect Pound Cake Dessert Intermediate
Herb-Roasted Fish | Recipes
Preheat the oven to 400 degrees. Place the pieces of parchment paper on a flat surface, fold them in half crosswise, and cut each piece like a large paper heart cutout. Open the fold flat and place each fillet lengthwise just to the right of the fold. On each fillet, sprinkle ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 sprigs of thyme, and place 2 olives alongside the fish. Brush the edges of the entire parchment paper with the egg whites. Fold the left side of the parchment paper over the right side so the edges line up, creating a packet. Press the edges together to create a seal. Starting at the edge at the top of the heart, make overlapping folds in the parchment, until you reach the “tail” of the heart. Fold the last end underneath to seal the packet. Place all the packets on sheet pans, making sure the oil and lemon juice don’t run out when you transfer them. Bake for 15 minutes exactly. Place each packet on a dinner plate, cut an X in the middle with scissors, and serve hot, allowing each person to tear open the packet. make it ahead: Prepare the packages and refrigerate for up to 1 day. Bake before serving. Copyright 2012, Make It Ahead, Clarkson Potter/Publishers, All Rights Reserved.
Frozen Berries with Hot White Chocolate | Recipes
Serves 6 | Level: Beginner Photo: Melanie Acevedo 2 half-pints raspberries 2 half-pints blueberries 1 pint strawberries, hulled and sliced thick 1 cup heavy cream 10 ounces good white chocolate (not chips), chopped ½ teaspoon pure vanilla extract 2 half-pints raspberries 2 half-pints blueberries 1 pint strawberries, hulled and sliced thick 1 cup heavy cream 10 ounces good white chocolate (not chips), chopped ½ teaspoon pure vanilla extract Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together.) Once they’re frozen, store them in a freezer bag. In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don’t let the bowl touch the water. Heat the mixture until it’s warm to the touch, about 110 degrees. Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chocolate Chunk Cookies | Recipes
Makes 36 to 40 Cookies | Level: Intermediate Photo: James Merrell 1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1-1/2 cups chopped walnuts 1-1/4 pounds semisweet chocolate chunks 1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1-1/2 cups chopped walnuts 1-1/4 pounds semisweet chocolate chunks Preheat the oven to 350 degrees. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using a 1-3/4 inch diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chocolate Ganache Cake | Recipes
Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough. Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved