• 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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    Musings: Roasted Figs and Prosciutto

    Here’s something simple but sophisticated to make for your next get-together.

    What did you think of Ina’s Roasted Figs and Prosciutto? Or, are you having trouble making this one, because you can’t find one of the ingredients – or both?

    We’ll start posting this recipe on Thursday, Dec. 30.

    December 2010 Recipes

    I hope the beginning of the holiday season finds you all well!  I think the HEIT recipes for December will fit nicely into those crazy December weeknight menus and may provide you with some ideas to bring to your holiday parties.  Enjoy!


    Lemon Chicken Breast, page 120 (post on 12.2.10)

    Roasted Summer Vegetables, page 169 (post on 12.9.10)

    Easy Cranberry & Apple Cake, page 205 (post on 12.16.10)

    Roasted Figs & Prosciutto, page 28 (post on 12.30.10)


    Musings: Sausage-Stuffed Mushrooms

    ‘Tis the season! How did these Sausage-Stuffed Mushrooms work for you and yours? Did you change any of the ingredients? Make these appetizers anytime, but we’ll start posting them Thursday, Dec. 24.

    December Recipes

    Enter: the holidays.  Enter: two fabulous recipes that will leave you with the desire to make them for every party and brunch you’ll ever host or attend.  Happy Holidays everyone!!!


    Peggy from Pantry Revisited

    has chosen Croissant Bread Pudding

    which can be found in The Barefoot Contessa Cookbook on page 192

    and should be posted on Thursday December 10th.


    Michelle of Welcome to the Club

    has chosen Sausage-Stuffed Mushrooms

    which should be posted on Thursday December 24th.


    Musings: Bruschetta on a Budget

    This month’s Barefoot on a Budget recipe: Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola. We’re posting on Sunday, May 31, but this recipe could fit in with your Memorial Day festivities. Have you found any sweet deals? Wondering about substitutions? Let’s discuss!

    May Recipes

    I thought I posted this on Friday, May 1st but apparently it never posted!!!

    Happy May everyone!!! Can you believe that this month marks the 1 year anniversary of Barefoot Bloggers?!  Before I get to the good stuff (the recipes!), I just wanted to thank each and every one of you for the fabulous jobs you do keeping up with the monthly challenges.  I truly think Ina would be so proud of the justice you’ve all done to her recipes!

    To that end, I’d like to do a little round-up of your favorite BB recipes from the past year.  So…send me a photo and blog link of your favorite (just one!) and I’ll combine them into one cohesive  post here.  Please send your entry by midnight (wherever you are) on Tuesday, May 5th.

    [Update: Submit your favorite recipe by midnight (your time) on Wednesday, May 6th.]

    And now onto the recipes!!


    Kate of Warm Olives and Cool Cocktails

    has chosen Tuna Salad

    and should be posted on Thursday May 14th.


    Eva of I’m Boring

    has chosen Outrageous Brownies (add-ins are ok!!!)

    which can be found in The Barefoot Contessa Cookbook on page 172

    and should be posted on Thursday May 28th.


    Barefoot on a Budget Challenge!

    May’s BoaB Challenge is

    Bruschetta with Sautéed Sweet Pepper and Creamy Gorgonzola

    which should be posted by Sunday, May 31st.


    Musings: Savory Coeur a la Creme

    Has anyone tried this month’s Bonus Recipe Challenge already? Are you substituting Cross and Blackwell Major Grey’s chutney for something different, or did you find it? Post any thoughts, questions, suggestions or issues here! We’ll be posting this recipe Thursday, April 16.

    April BRC

    If you’re wondering whether Rebecca’s Barefoot on a Budget challenge is in place of our regularly scheduled BRC recipes, you’ve come to the right place.  The “Budget” challenge, in fact is not in place of BRC; it is a separate challenge we’ve implemented with the intention of moving through Ina’s recipes a little quicker – 4 is better than 3 right?? – as well as challenging the group to think a little outside the proverbial box.

    So without further ado, I present you with April’s BRC winner…


    Anne of Anne Strawberry referred the most people to the BB blog in March. Yay Anne!!

    She has chosen Savory Coeur a la Creme has her BRC recipe

    which should be posted on Thursday, April 16th.


    March Recipes

    For the sake of many of us wishing for spring, let’s hope that March quickly goes out like a lamb!  But in the meantime, let’s do some cooking!  This month will bring our regular two recipes (and fabulous choices they are!) as well as two bonus recipes (February’s and March’s) which you’ll find posted here on Monday.  Check back here tomorrow for a Housekeeping post.


    Lindsey of Noodle Nights and Muffin Mornings

    has chosen Chicken Piccata

    which can be found in Barefoot Contessa at Home on pages 96-97

    and should be posted on Thursday, March 12th.


    Anne of Anne Strawberry

    has chosen Tomato and Goat Cheese Tarts

    which can be found in Back to Basics on pages 92-93

    and should be posted on Thursday, March 26th.


    January BRC Recipe

    Hey all!  I just wanted to quickly pop on to announce this month’s BRC winner.  Rebecca over at Ezra Pound Cake has once again referred the most number of people to the BB blog, this time for the month of December!  Since she did such a fabulous job choosing August’s BRC recipe (California Grilled Pizza), I was excited to see what her choice would be this month.  I wasn’t let down and I don’t think that you will be either.  Rebecca has chosen for you all to create your own cheese platter!!  As we all know, Ina is all about entertaining and her cookbooks always include some abstract and creative ideas for food rather than just recipes.  So check out the link above and go out there and be creative!  Both Rebecca and I are anxious to see the wonderful platters you all come up with!  Post your cheese platters on Thursday, January 29th.

    BRC: December

    This month’s BRC award goes to Becky of Random Musings of a Deco Lady so be sure to hop on over there to check out Becky’s blog and say congrats!  Becky was the BB groups’ top referrer during November and for her BRC recipe choice, she has chosen

    Savory Palmiers

    which can be found in Back to Basics, page 43

    and should be posted on Thursday December 18th.


    This specific recipe is not available on the FN website so it is typed out below for those who do not own Back to Basics.  There are several other palimers (aka Elephant Ears) recipes on FN but I urge you to  try to stay as close to this recipe as possible. If you don’t know what palmiers are, be sure to check out the photos on FN. If you have nut allergies in your house, you can make your own pesto and leave out the pine and/or walnuts, which is what I plan on doing. Note that the recipe yields 60 hors d’oeuvres; feel free to cut the recipe down. If you want to halve the recipe, wrap the second piece of puff pastry in plastic wrap and freeze.

    Savory Palmiers

    • 1 package frozen Pepperidge Farm puff pastry, defrosted
    • 1/4 cup prepared pesto, store-bought or homemade (recipe follows)
    • 1/2 cup crumbled goat cheese, such as Montrachet
    • 1/4 cup finely chopped sun-dried tomatoes in oil, drained
    • 1/4 cup toasted pine nuts
    • Kosher salt

    Lightly flour a board and carefully unfold one sheet of puff pastry.  Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches.  Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts.  Sprinkle with 1/4 tsp salt.

    Working from the short ends, fold each end halfway to the center.  Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly.  Place on a sheet pan lined with parchment paper.  Repeat for the second sheet of puff pastry using the remaining ingredients.  Cover both rolls with plastic wrap and chill for at least 45 minutes.

    Meanwhile, preheat the oven to 400 degrees.

    Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper.  Bake for 14 minutes, until golden brown.  Serve warm.

    Homemade Pesto

    from Ina Garten, Back to Basics

    makes 4 cups

    • 1/4 cup walnuts
    • 1/4 pine nuts
    • 3 tablespoons chopped garlic (9 cloves)
    • 5 cups fresh basil leaves, packed
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 1/2 cups good olive oil
    • 1 cup freshly grated Parmesan cheese

    Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade.  Process for 30 seconds.  Add the basil leaves, salt, and pepper.  With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed.  Add the Parmesan cheese and purée for a minute.  Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

    August Recipes

    We’ve got some exciting new perfectly summer-like recipes coming at us this month!



    as chosen by Melissa of It’s Melissa’s Kitchen

    which can be found in Barefoot Contessa Parties! on page 102

    and should be posted on Thursday August 14th.


    Butterflied Chicken

    as chosen by Stefany of Proceed with Caution

    and should be posted on Thursday August 28th.



    July Recipes

    In addition to being excited to announce July’s Barefoot Bloggers recipes, I’m incredibly excited to say that Barefoot Bloggers now has over 80 members! Check out the “Who’s Turn Is It?” page to see all of your co-members.


    Jalapeño Cheddar Cornbread

    from Barefoot Contessa at Home, page 154

    as chosen by Sabrina and Alexander of Cooking with the Kids

    to be posted on Thursday, July 10th.


    Smoked Salmon Spread

    from Barefoot Contessa Family Style, page 35

    as chosen by Ashley of The Spicy Skillet

    to be posted on Thursday, July 24th.