• 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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    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)

    ~~~~~

    November 2010 Recipes

    Welcome to blogging through How Easy is That? !!!!

    We’re starting at the beginning of the book and working our way through with 4 recipes each month.  You’ll need the book because the recipes will not be posted here (though some may be available on FoodNetwork.com)…so hurry!!

    ~~~

    Here are November 2010 recipes:

    French Toast Bread Pudding, page 18 (post on 11.4.10)

    Watermelon Mojitos, page 26 (post on 11.11.10)

    Onion and Fennel Soup Gratin, page 57 (post on 11.18.10)

    Roasted Vegetable Frittata, page 90 (post on 11.25.10)

    ~~~

    Post your recipes on the above posting dates or by the end of the month.  You’ll see Musings posts here for questions or comments AND posts for each recipe so that you can link your post as a comment.

    ~~~

    Housekeeping: If you’ve requested to be added to the blogroll, hang in there.  I’m adding names as I have time.  As long as you sent an email, consider yourself a Barefoot Blogger.

    ~~~~~

    October Recipes + a Giveaway!!

    In between a month’s hiatus from recipes and the start-up for blogging through How Easy Is That?, we’re going Ina-old school with recipes this month from Family Style and Parties!

    Oh and did I mention that we’re also doing a GIVEAWAY?! Yep, the folks at Random House have sent me a boxed set of three classic Contessa books: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style and ALL readers of Barefoot Bloggers are eligible to enter (so spread the word!). Here are the guidelines if you’d like to enter to win this boxed set:

    1.Connect with us via Twitter.  Come back here and post your Twitter name (@_____) in the comment section of this post.

    2. Do this by Sunday October 10th at 9pm Eastern.

    One winner will be randomly chosen and notified on Monday October 11th.

    And now, on to the recipes!

    ~~~~~

    Laura from Family Spice

    has chosen East Hampton Clam Chowder

    which can be found in Barefoot Contessa Family Style on page 28

    and should be posted on Thursday October 14th.

    ~~~

    I’ve chosen the 2nd recipe by default again since the originally chosen 2nd recipe for September was a repeat and I couldn’t wait for another recipe before posting this.  I thought it would be a great complement to the chowda!

    Popovers

    which can be found in Barefoot Contessa Parties! on page 189

    and should be posted on October 28th.

    ~~~~~

    Musings: Ultimate Grilled Cheese (Bonus Recipe!)

    This month’s bonus recipe is the Ultimate Grilled Cheese from Ina’s upcoming cookbook, “How Easy Is That?” The book won’t be released until October, but we’re getting this sneak peek now.

    This looks like a grilled cheese that’s ready to party, whether you’re having friends over for supper or doing some serious tailgating.

    Will you be tackling Ina’s Ultimate Grilled Cheese? Let’s discuss!

    August Recipes

    Can you believe it’s August already??  Where has this summer gone to?!

    Even if time is zipping by, we’ve still got some great Ina recipes!  The 3rd recipe is optional but you may want to join in the fun while we start trying out new recipes from Ina Garten’s 7th (!!!) cookbook,  How Easy Is That? which is set to be released on October 26, 2010.  Ina’s cookbook publicist sent me an advanced copy of the book and has encouraged us to start trying some of the recipes – how cool is that??

    ~~~~~

    Vicki of My Fare Lady

    has chosen Oven-Fried Chicken

    which can be found in Barefoot Contessa Family Style on page 81

    and should be posted by Tuesday August 31st.

    ~~~

    Nathalie of Snowbell Jewelry

    has chosen Mixed Berry Cheesecake

    which should be posted by Tuesday August 31st.

    ~~~

    BONUS RECIPE!!

    Ultimate Grilled Cheese

    as chosen by Rebecca of Ezra Pound Cake – to be posted by August 31st.

    serves 6

    12 slices thick-cut bacon, such as Nodine’s applewood smoked
    1 cup good mayonnaise
    1/4 cup Dijon mustard
    1/4 cup freshly grated Parmesan cheese
    1 1/2 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
    6 tbsp salted butter, at room temperature
    6 oz aged Gruyere or Comte cheese
    6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms

    Preheat the oven to 400 degrees.  Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned.  Drain on a plate lined with paper towels and cut in 1-inch pieces.

    Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.  Lay 12 slices of bread on a board and spread each one lightly with butter.  Flip the slices and spread each one generously with the mayonnaise mixture.  Don’t neglect the corners!

    Grate the cheeses in a food processor fitted with the largest grating disk and combine.  Distribute the bacon evenly on half the slices of bread.  Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

    Heat an electric panini press.  When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.  Allow to cool for 2 minutes.  Cut in half and serve warm.

    ~~~~~

    July Recipe Choices

    I don’t know about the rest of you, but it is H.O.T. here in the Northeast…but that doesn’t mean I’m opposed to turning on my oven for a great recipe here and there.  I think you’ll really enjoy these recipes even if the oven is required for one of them!

    A couple of things to note:

    1. For July, August, and September, we’re going to keep the posting day as the last day of the month.

    2.  I’ve had trouble contacting people for the second recipe of the month and since it’s so late, I’ve gone ahead and chosen this one.  I hope you all don’t mind!

    ~~~~~

    Maria of Close to Home

    has chosen Blueberry Muffins (Coffee Cake or Streusel – recipe below)

    which can be found in BC Family Style pg 174 and Back to Basics pg 244, respectively,

    and should be posted by Saturday July 31st.

    Since Ina has two blueberry muffin recipes, I thought it would be fun to post both of them; you can make one or both.  If you make both, we’d love to see one comparison post that includes both recipes.  Similarly, if you’ve made one of these recipes in the past and make the other this month, please write about your experience with both recipes in your post.

    ~~~

    Tara of Smells Like Home (by default)

    has chosen Greek Panzanella

    which should be posted by Saturday July 31st.

    ~~~~~

    Blueberry Streusel Muffins

    • 3 1/2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 4 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp Kosher salt
    • 2 cups buttermilk, shaken
    • 1/4 lb (1 stick) unsalted butter, melted and cooled
    • 1 1/2 tsp grated lemon zest
    • 2 extra-large eggs
    • 2 cups fresh blueberries (2 half-pints)

    For the Streusel Topping

    • 1/4 cup all-purpose flour
    • 1/2 cup light brown sugar, lightly packed
    • 1 tsp ground cinnamon
    • 1/4 tsp Kosher salt
    • 4 tbsp (1/2 stick) cold unsalted butter, diced
    1. Preheat the oven to 375 degrees F.  Line muffin tins with paper liners.
    2. Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands.  In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with a fork, mixing  just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
    3. For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tbsp of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.

    May Recipe Choices

    Happy 2nd Anniversary Barefoot Bloggers!!

    Thanks to each one of you who make this group as great as it is!!

    ~~~~~

    Kimberly from Indulge & Enjoy

    has chosen Spring Green Risotto

    which can be found in Back to Basics on page 147

    and should be posted on Thursday May 13th.

    ~~~

    Penny from Lake Lure Cottage Kitchen

    has chosen Grilled Herb Shrimp

    which can be found in Barefoot Contessa Parties! on page 138

    and should be posted on Thursday May 27th.

    ~~~~~

    Musings: Caesar Club Sandwich

    Did you see Ina make this sandwich a few weeks ago? It looked like a “wow.” Definitely not the same old chicken sandwich.

    We’ll start posting our versions on Thursday, March 25.

    So, what did you think of it? Are you making any substitutions? Going whole hog with the anchovy paste?

    Let’s hear it!

    March Recipe Choices

    Enter another two 5-star Ina recipes for March!  As we so often cook for the seasons, I think you’ll find that the first March recipe will indicate a nice end to winter and the second will be a nice transition into spring.  Enjoy!!

    ~~~~~

    Tonya of What’s on My Plate?

    has chosen Individual Meat Loaves

    which should be posted on Thursday March 11th.

    ~~~

    Karen of Shortbread

    has chosen Caesar Club Sandwich

    which can be found in Barefoot Contessa at Home

    and should be posted on Thursday March 25th.

    ~~~~~

    January Recipes

    Happy New Year!!  Wishing you all the best in your lives and in your kitchens this year!

    I hope these recipes will get you back in the swing of things with the Barefoot Bloggers as we being 2010…in fact, I’m pretty positive they will.  They will warm your tummys in the middle of winter and make your family yell for more!

    ~~~~~

    Todd of A Cooking Dad

    has chosen Indonesian Ginger Chicken

    which can be found in The Barefoot Contessa Cookbook on page 125

    and should be posted on Thursday January 14th.

    ~~~

    Jennifer of Our Blessed Home

    has chosen Shrimp Bisque

    which can be found in Barefoot Contessa at Home on pages 52-54

    and should be posted on Thursday January 28th.

    ~~~~~

    October Recipes

    I’d like to first start you all off this month with a little BB publicity!  Apparently, we were featured (mentioned??) in a food article in the in the Taste section of the  Honolulu Advertiser website!!  I posted this on Twitter yesterday but wanted to make sure that those of you who don’t use Twitter saw this article. Give yourselves a pat on the back!

    So now on to the recipes…I think you’ll find yourself curling up with these incredible recipes this October!! Enjoy!!

    ~~~~~

    Jill of My Next Life

    has chosen Cheddar Corn Chowder

    which can be found in The Barefoot Contessa Cookbook on page 74

    and should be posted on Thursday October 8th.

    ~~~

    Summer of Sexy Apartment

    has chosen Blue Cheese Soufflé

    which can be found in Barefoot in Paris on page 50

    and should be posted on Thursday October 22nd.

    ~~~~~

    August Recipes

    Let’s welcome August with some great new recipes!  I think these choices will give you something to hang on to and serve over and over again.  You probably have noticed that there was no BRC last month.  I’ve decided to give this challenge a break for July and August to allow you to focus on the two required recipes each month and reduce the feeling of being overwhelmed by trying to squeeze in three BB recipes in the midst of vacations, swimming lessons, camp, and the seemingly never-ending heat where some of you call home. This leads me to tell you that we’re going to take the bonus recipe in a different direction for September.  I’m working the kinks out of a new challenge which will be announced early next month so stay tuned!  So without further ado, I give you August’s recipes…

    ~~~~~

    Veronica of Supermarket Serenade

    has chosen Mango Banana Daiquiris

    which can be found in Back to Basics on page 47 (which is not available on FN.com – recipe below)

    and should be posted on Thursday August 13th.

    ~~~

    Andrea of Nummy Kitchen

    has chosen White Pizza with Arugula

    which can be found in Back to Basics on page 82

    and should be posted on Thursday August 27th.

    ~~~~~

    Mango Banana Daiquiris

    serves 4

    2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)

    1 ripe banana, chopped

    1/2 cup fresh squeezed lime juice (4 limes)

    1/4 cup sugar syrup*

    1 1/4 cups dark rum, such as Mount Gay

    Mango slices, for serving

    Place the mango, banana,  lime juice, sugar syrup, and rum in a blender and process until smooth.  Add 2 cups of ice and process again until smooth and thick.  Serve ice-cold in highball glasses with the mango slices.

    *To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.  Chill.

    ~~~~~

    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.

    ~~~~~

    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: Croque Monsieur

    Ready for a little springtime in Paris, oui? We’ll be posting this recipe Thursday, April 23. Until then, please post any questions, issues, suggestions or thoughts on substitutions.