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!

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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)

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Musings: Roasted Vegetable Frittata

Breakfast, lunch, dinner – it’s always the right time for a Roasted Vegetable Frittata.

Did you make any dietary substitutions or simply change up the vegetables? Will this one be going into your regular rotation?

We’ll begin posting this recipe on Thursday, Nov. 25.

Musings: Onion and Fennel Soup Gratin

Ooh, now here’s something perfect for those crisp fall nights: Ina’s Onion and Fennel Soup Gratin.

Did you make any ingredient substitutions? How was the cooking process for you?

We’ll start posting this recipe on Thursday, Nov. 18.

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!!

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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)

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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.

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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.

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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!

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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.

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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.

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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!

Musings: Oven-Fried Chicken (Post by Aug. 31)

Fried chicken. Perfect for picnics, Sunday lunch and Wednesday supper.

But oven-fried chicken? It’s tricky. Many have tried to come up with an oven-fried chicken as tasty as the original, but few have pulled it off. Does Ina?

Let’s discuss Ina’s Oven-Fried Chicken!

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??

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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.

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Nathalie of Snowbell Jewelry

has chosen Mixed Berry Cheesecake

which should be posted by Tuesday August 31st.

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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.

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Musings: Greek Panzanella

With so much peak-of-the-season produce around us, it’s the perfect time to try Ina’s Greek Panzanella.

We’ll be looking for your post about it by Saturday, July 31.

So, will you be enjoying it as a meatless meal or a summery side? Making any substitutions? What did you think of it? You know we can’t wait until the 31st to find out.

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!

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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.

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Tara of Smells Like Home (by default)

has chosen Greek Panzanella

which should be posted by Saturday July 31st.

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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.

Musings: Grilled Herb Shrimp

After all of the comfort food and cookies we’ve made, it’s time to try one of Ina’s lighter recipes: Grilled Herb Shrimp. We’ll start posting this one on Thursday, May 27.

So, what do you think? Is this one a keeper?

May Recipe Choices

Happy 2nd Anniversary Barefoot Bloggers!!

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

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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.

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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.

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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!

Musings: Individual Meat Loaves

Have you tried Ina’s mini meat loaves? We’ll start posting them on Thursday, March 11.

Will you be trading the ground chuck for ground turkey? Are you interested in a vegetarian substitution?

Let’s discuss!

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!!

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Tonya of What’s on My Plate?

has chosen Individual Meat Loaves

which should be posted on Thursday March 11th.

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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.

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