• Rolling Up Our Sleeves with Barefoot Contessa

    We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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    July Recipes

    Hopefully you are finding yourselves in the middle of some beautiful weather as July begins!  I know those of us here in the Northeast are hoping that there is never a repeat of June’s weather and that July will bring some happy days.  In any event, Ina’s recipes always make ME happy and I think July’s recipes will definitely make YOU happy.  Enjoy!!


    Cat of Delta Whiskey

    has chosen Pasta with Sundried Tomatoes

    which can be found in Barefoot Contessa Family Style on page 58

    and should be posted on Thursday July 9th.


    Aggie of Aggie’s Kitchen

    has chosen Peach & Blueberry Crumbles

    which can be found in Barefoot Contessa at Home on pages 197-198

    and should be posted on Thursday July 23rd.

    This recipe is not available on the FoodNetwork website:

    For the fruit

    • 2 lbs firm, ripe peaches (6-8 peaches)
    • 2 tsp grated lemon zest
    • 2 tbsp freshly squeezed lemon juice
    • 1/2 cup granulated sugar
    • 1/4 cup all-purpose flour
    • 1 cup fresh blueberries (1/2 pint)

    For the Crumble

    • 1 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 1/4 cup light brown sugar, lightly packed
    • 1/2 tsp kosher salt
    • 1/4 tsp ground cinnamon
    • 1/4 lb (1 stick) cold unsalted butter, diced
    1. Preheat the oven to 350 degrees.
    2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.  Place them immediately in cold water.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.  Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Gently mix in the blueberries.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.
    3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.  Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.  If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner.  Serves 5 to 6.



    11 Responses

    1. Yum! I can’t wait to make this pasta! I made the crumbles a few years ago, but I’m looking forward to making them again. Great selections this month!

    2. Oh wow, both of those sound absolutely delicious! Great summer picks, thank you Cat and Aggie, I can’t wait to try these recipes 🙂

    3. Great selections!

    4. Great picks. I was just thinking about making that pasta salad! The cobbler is great too, because Texas peaches are in season here!

    5. Those look awesome ladies- I can’t wait! (seriously… I’ve been checking the page like crazy waiting for the updates!)

    6. I have been checking on this website too every day since we came back from our trip. I thought I was getting kicked off from the group since I was away last month. I can’t wait to try these recipes…. yum!!

    7. This is great! I was alreay thinking about trying the pasta recipe after seeing a post about it on the Pioneer Woman’s site. And the crumble will be a fabulous dessert for the holiday weekend! Thanks gals!

    8. Ideas for something to include instead of the olives…we don’t like olives around here 🙂

    9. Mmmm, both of these sound amazing! I’ve been dying to try the cobbler actually so I’m excited that I’ll have an excuse to give it a whirl. Looking forward to reading about how all of yours turn out.


    10. I was thinking of a substitute for olives…capers might work out nicely and give it a salty “tang”…if you like capers? Can’t wait to try this pasta! Made the crumbles for the first time this weekend and they were a big hit! Hope everyone enjoys them! 🙂

    11. Duh…just noticed that there are capers already in the dressing…I think red onion would go nicely in this as well! 😉

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