• 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 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?

    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)

    ~~~~~

    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: 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!

    ~~~~~

    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.

    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!

    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: French String Beans (A Week with the Barefoot Contessa BRC)

    Was this recipe a keeper, or will you be reaching for that trusty can of beans next time? Did you like the difference in texture? Make any changes?

    Musings: Caramelized Butternut Squash (A Week with the Barefoot Contessa BRC)

    Butternut squash has taken over the Internet this fall! What did you think of this caramelized version? Any issues?

    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.

    ~~~~~

    March BRC + 1

    Hi all! As I’ve mentioned recently, we’re going to do two Bonus Recipes this month – March’s pick + February’s pick (due to my lameness this was never posted last month).  Please take a moment to congratulate Mary and Tia for efforts during Feb and March!

    ~~~~~

    February BRC Recipe

    Sautéed Broccolini

    as chosen by Mary of Meet Me in the Kitchen

    and should be posted on Thursday March 19th.

    ~~~

    March BRC Recipe

    Brownie Pudding

    as chosen by Tia of Southern, Eh?

    which can be found in Back to Basics, page 218

    and should be posted on Thursday March 19th.

    ~~~~~

    February Recipes

    As the middle of winter is upon us, I think you’ll really enjoy this month’s choices…one will keep you warm and the other will have you looking forward to spring…

    ~~~~~

    Rebecca of Ezra Pound Cake

    has chosen Real Spaghetti and Meatballs

    from Barefoot Contessa Family Style, page 103

    which should be posted on Thursday, February 12th.

    ~~~

    BMK of Reservations Not Required

    has chosen Meringues Chantilly

    from Barefoot in Paris, page 176

    which should be posted on Thursday, February 26th.

    ~~~~~

    BRC: November

    November presents us with not one fabulous BRC recipe but two fabulous BRC recipes!! The first of which comes to us from Deb of Kahakai Kitchen, November’s monthly BRC for referring the most people to the BB blog (say it with me now – YAY Deb!!!!). The second recipe comes to us from Lisa from Lime in the Coconut for winning the BRC Avatar contest. Because this is a busy month with the big Turkey Day coming up, please post both recipes on Thursday November 20th. Remember that these bonus recipes are both optional so don’t get overwhelmed trying to make 4 recipes this month if your time won’t permit it.

    ~~~~~

    Chive Risotto Cakes

    This recipe comes from Ina’s new cookbook, Back to Basics, which I’m sure many all of you will be happy start testing out. Deb informed me that the recipe isn’t online yet so she generously typed out the recipe for those of you without the book.

    Barefoot Contessa Back to Basics, page 174-175; Serves 6

    ” I used to have to wait until I made risotto in order to make risotto cakes from the leftovers. So I decided to do a recipe for risotto cakes that I make from scratch. Most of this can be assembled early in the day and then sautéed just before dinner. The yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust.”

    Kosher salt
    1 cup uncooked Arborio rice
    ½ cup Greek yogurt
    2 extra-large eggs
    3 tablespoons minced fresh chives
    1 ½ cup cups grated Italian Fontina cheese (5 ounces)
    ½ teaspoon freshly ground black pepper
    ¾ cup panko (Japanese dried bread flakes)
    Good olive oil

    Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

    Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

    When ready to cook, preheat the oven to 250 degrees.

    Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

    Note from Ina: “Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs.”

    ~~~~~

    Mini Orange Chocolate Chunk Cake

    from Barefoot Contessa Parties! page 206.

    Note that the recipe in the book is a double recipe of the one on the FN site and it calls for a 10 inch Bundt pan rather than individual baking molds. There are a couple of small differences between the two recipes which I will post in the Musings post.

    ~~~~~

    November Recipes

    Welcome to November’s recipe choices! Due to the holiday this month, I realize that posting the second recipe on 11/27 may be difficult but I encourage you to make the recipe early, write up your post and schedule it to post on 11/27.

    ~~~~~

    Kelly from Baking with the Boys

    has chosen Herb Roasted Onions

    which can be found in Barefoot Contessa at Home on page 156

    and should be posted on Thursday, November 13th.

    ~~~~~

    Judy from Judy’s Gross Eats

    has chosen Mexican Chicken Soup

    which can be found in Barefoot Contessa at Home, page 34

    and should be posted on Thursday, November 27th.

    ~~~~~