Musings: Roasted Summer Vegetables

There’s nothing like a taste of summer when it’s cold and gray outside.

We’ll start posting Ina’s Roasted Summer Vegetables on Thursday, Dec. 9.

Which veggies did you use? Any issues finding good produce?

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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!

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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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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: 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: Scalloped Tomatoes

Here’s our other June recipe, Ina’s Scalloped Tomatoes, from the “Farm Stand Food” episode. Sounds like the perfect side to celebrate the first days of summer!

The discussion is open!

Musings: Spring Green Risotto

If you were a BB member when we made Ina’s risotto cakes, you KNOW how delicious her risotto recipes are. But what about this one? Have you tried it before? How did it turn out for you?

We’ll start posting her Spring Green Risotto on Thursday, May 13.

But first, let’s discuss!