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Niman Ranch Burgers | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 pounds ground Niman Ranch beef or other grass-fed premium beef (80% lean and 20% fat)1 tablespoon good Dijon mustard3 tablespoons good olive oil, plus extra for brushing the grill1 teaspoon kosher salt1 teaspoon freshly ground black pepper3 sandwich-size English muffins, halvedGood mayonnaiseCaramelized Onions (see recipe) 2 pounds ground Niman Ranch beef or other grass-fed premium beef (80% lean and 20% fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 sandwich-size English muffins, halved Good mayonnaise Caramelized Onions (see recipe) Build a charcoal fire or heat a gas grill. Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3½-inch) patties of equal size and thickness. When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare, or cook longer if you prefer hamburgers more well done. Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot. Caramelized Onions (Serves 6) 2 tablespoons good olive oil2 tablespoons unsalted butter2 pounds yellow onions, peeled and sliced in half-rounds1/2 teaspoon fresh thyme leaves2 tablespoons sherry wine vinegar1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper 2 tablespoons good olive oil 2 tablespoons unsalted butter 2 pounds yellow onions, peeled and sliced in half-rounds 1/2 teaspoon fresh thyme leaves 2 tablespoons sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned). Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Watermelon Mojitos Cocktails Beginner Old-Fashioned Potato Salad Sides Beginner Vegetable Coleslaw Sides Intermediate Frozen Key Lime Pie Dessert Intermediate
Filet of Beef with Gorgonzola Sauce | Recipes
Serves 8 to 10 | Level: Beginner Photo: James Merrell 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepperGorgonzola Sauce, for serving (see recipe) 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper Gorgonzola Sauce, for serving (see recipe) Preheat the oven to 500 degrees. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly. Gorgonzola Sauce (Makes 3 Cups) 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”) 3 tablespoons freshly grated Parmesan cheese 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”) 3 tablespoons freshly grated Parmesan cheese 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Duke's Cosmopolitan Cocktails Beginner Roasted Cherry Tomatoes Sides Beginner Parmesan Chive Smashed Potatoes Sides Beginner Chocolate Ganache Cake Dessert Intermediate
Couscous with Pine Nuts | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 4 tablespoons (1/2 stick) unsalted butter ¾ cup chopped shallots (3 to 4 shallots) 3 cups chicken stock, preferably homemade ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1½ cups couscous ½ cup toasted pine nuts (pignolis) ¼ cup dried currants 2 tablespoons chopped fresh flat-leaf parsley 4 tablespoons (1/2 stick) unsalted butter ¾ cup chopped shallots (3 to 4 shallots) 3 cups chicken stock, preferably homemade ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1½ cups couscous ½ cup toasted pine nuts (pignolis) ¼ cup dried currants 2 tablespoons chopped fresh flat-leaf parsley Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Maple Baked Beans | Recipes
Place the beans in a large bowl and cover with cold water by 1 inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1½ cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add ½ cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Easy Tomato Soup & Grilled Cheese Croutons | Recipes
Serves 4 to 6 | Level: Beginner 3 tablespoons good olive oil3 cups yellow onions, chopped (2 onions)1 tablespoon minced garlic (3 cloves)4 cups chicken stock, preferably homemade1 (28-ounce) can crushed tomatoes, preferably San Marzano Large pinch of saffron threads Kosher salt and freshly ground black pepper1/2 cup orzo1/2 cup heavy cream Grilled Cheese Croutons (recipe below) 3 tablespoons good olive oil 3 cups yellow onions, chopped (2 onions) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano Large pinch of saffron threads Kosher salt and freshly ground black pepper 1/2 cup orzo 1/2 cup heavy cream Grilled Cheese Croutons (recipe below) In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will -finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently. Serve hot with Grilled Cheese Croutons scattered on top. Grilled Cheese Croutons (Serves 4 to 6) 4 (½-inch-thick) slices country white bread2 tablespoons unsalted butter, melted4 ounces Gruyère cheese, grated 4 (½-inch-thick) slices country white bread 2 tablespoons unsalted butter, melted 4 ounces Gruyère cheese, grated Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Chicken Thighs with Creamy Mustard Sauce | Recipes
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute. Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
Chicken Marbella (updated) | Recipes
Serves 6 | Level: Beginner ½ cup good olive oil½ cup good red wine vinegar1½ cups large pitted prunes, such as Sunsweet1 cup large green olives, pitted, such as Cerignola½ cup capers, including the juices (3½ ounces)6 bay leaves1½ heads of garlic, cloves separated, peeled, and minced¼ cup dried oreganoKosher salt and freshly ground black pepper2 (4-pound) chickens, backs removed and cut in 8 pieces½ cup light brown sugar, lightly packed1 cup dry white wine, such as Pinot Grigio ½ cup good olive oil ½ cup good red wine vinegar 1½ cups large pitted prunes, such as Sunsweet 1 cup large green olives, pitted, such as Cerignola ½ cup capers, including the juices (3½ ounces) 6 bay leaves 1½ heads of garlic, cloves separated, peeled, and minced ¼ cup dried oregano Kosher salt and freshly ground black pepper 2 (4-pound) chickens, backs removed and cut in 8 pieces ½ cup light brown sugar, lightly packed 1 cup dry white wine, such as Pinot Grigio Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces. Preheat the oven to 350 degrees. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Roast Chicken with Bread & Arugula Salad | Recipes
Serves 4 | Level: Intermediate Photo: Quentin Bacon 1 (4- to 4½-pound) whole chicken, preferably Bell & Evans4 sprigs fresh thyme2 large garlic cloves, smashed flat1 lemon, quartered2 teaspoons fine sea salt, plus extra for serving1/2 teaspoon freshly ground black pepper3 to 4 (¾-inch-thick) slices country breadGood olive oilArugula Salad (see recipe) 1 (4- to 4½-pound) whole chicken, preferably Bell & Evans 4 sprigs fresh thyme 2 large garlic cloves, smashed flat 1 lemon, quartered 2 teaspoons fine sea salt, plus extra for serving 1/2 teaspoon freshly ground black pepper 3 to 4 (¾-inch-thick) slices country bread Good olive oil Arugula Salad (see recipe) Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours. Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top. Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm. Arugula Salad (Serves 4) 1/4 cup Champagne vinegar1 teaspoon Dijon mustard1 teaspoon minced garlicKosher salt and freshly ground black pepper1/2 cup good olive oil1/2 cup thinly sliced scallions, white and green parts (3 scallions)2 tablespoons dried currants6 cups baby arugula, lightly packed (6 to 8 ounces) 1/4 cup Champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 1/2 cup good olive oil 1/2 cup thinly sliced scallions, white and green parts (3 scallions) 2 tablespoons dried currants 6 cups baby arugula, lightly packed (6 to 8 ounces) Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside. Place the arugula in a large bowl, add the vinaigrette, and toss well. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Limoncello Vodka Collins Cocktails Beginner Roasted Figs & Prosciutto Starters Beginner Old-Fashioned Apple Crisp Dessert Intermediate
Herb & Apple Bread Pudding | Recipes
Serves 8-10 | Level: Beginner 8 cups (¾-inch-diced) country bread cubes, crusts removed4 tablespoons (½ stick) unsalted butter3 ounces pancetta, ½-inch-diced2 cups chopped yellow onions (2 onions)1½ cups medium-diced celery1 Granny Smith apple, peeled and chopped½ cup medium or dry sherry2 tablespoons minced fresh rosemary leavesKosher salt and freshly ground black pepper½ cup chopped fresh parsley leaves7 extra-large eggs2½ cups heavy cream1¼ cups chicken stock, preferably homemade2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided 8 cups (¾-inch-diced) country bread cubes, crusts removed 4 tablespoons (½ stick) unsalted butter 3 ounces pancetta, ½-inch-diced 2 cups chopped yellow onions (2 onions) 1½ cups medium-diced celery 1 Granny Smith apple, peeled and chopped ½ cup medium or dry sherry 2 tablespoons minced fresh rosemary leaves Kosher salt and freshly ground black pepper ½ cup chopped fresh parsley leaves 7 extra-large eggs 2½ cups heavy cream 1¼ cups chicken stock, preferably homemade 2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside. Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley. Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Easy Parmesan "Risotto" | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 1½ cups Arborio rice5 cups simmering chicken stock, preferably homemade, divided1 cup freshly grated Parmesan cheese1/2 cup dry white wine3 tablespoons unsalted butter, diced2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 cup frozen peas 1½ cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cup freshly grated Parmesan cheese 1/2 cup dry white wine 3 tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup frozen peas Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Roasted Figs & Prosciutto Starters Beginner Arugula with Parmesan Starters Beginner Panna Cotta with Balsamic Strawberries Dessert Beginner
Mexican Chicken Soup | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 4 split (2 whole) chicken breasts, bone in, skin onGood olive oilKosher salt and freshly ground black pepper2 cups chopped yellow onions (2 onions)1 cup chopped celery (2 stalks)2 cups chopped carrots (4 carrots)4 large garlic cloves, chopped2-1/2 quarts chicken stock, preferably homemade1 (28-ounce) can whole tomatoes in puree, crushed2 to 4 jalapeno peppers, seeded and minced1 teaspoon ground cumin1 teaspoon ground coriander seed1/4 to 1/2 cup chopped fresh cilantro (optional)6 (6-inch) fresh white corn tortillas 4 split (2 whole) chicken breasts, bone in, skin on Good olive oil Kosher salt and freshly ground black pepper 2 cups chopped yellow onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) 4 large garlic cloves, chopped 2-1/2 quarts chicken stock, preferably homemade 1 (28-ounce) can whole tomatoes in puree, crushed 2 to 4 jalapeno peppers, seeded and minced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1/4 to 1/2 cup chopped fresh cilantro (optional) 6 (6-inch) fresh white corn tortillas To Serve:Sliced avocadoSour creamGrated Cheddar cheeseTortilla chips To Serve: Sliced avocado Sour cream Grated Cheddar cheese Tortilla chips Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onion starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This