• 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.
    • Image and video hosting by TinyPic
    • Twitter Updates

    • BB Facebook Group

      If you are a current BB member and would like to join the BB Facebook group, you must send an email including your full name and blog address to barefootbloggers@gmail.com after you make your request to join on Facebook. No one will be added without an email request.
    • Header + Avatar Design

      Image and video hosting by TinyPic

    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.

    ~~~~~

    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.

    June Recipe Choices + Some Small Changes

    My apologies for posting June’s recipes so incredibly late!  I realize this is the day before the 2nd Thursday of the month but I’ve decided to relax the posting requirements for the summer months (through September).  I’ve also decided to close membership to new members (as of today) for the summer months (also through September).  I’d like to get the blogroll back in order and I’m going to need some time to do this…time, which seems to be escaping me these days.  If you have any questions, please let me know.

    ~~~~~

    Gwenn of Cooking in Pajamas

    has chosen Sour Cream Coffee Cake

    which can be found in Barefoot Contessa Parties! on page 37

    and should be posted by Wednesday June 30th.

    ~~~

    Josie of Pink Parsley Catering

    has chosen Scalloped Tomatoes

    which should be posted by Wednesday June 30th.

    ~~~~~

    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.

    ~~~~~

    BRC: A Week with the Barefoot Contessa

    I realize this BRC has been a long-time coming but I think you will be pleased.  Let me explain…

    In August 2008, I challenged myself to cook and post one Ina recipe everyday for a week.  I think I came pretty close to achieving my goal of posting everyday and wanted to repeat this idea this past summer by opening up the invitation to the BB group to join me.  Somehow the summer slipped away though and here we are in the second week of October…not that I really mind though because this season usually yields some of my favorite types of food so choosing these recipes wasn’t all that difficult.

    I’d love for you to join me in this challenge!  Please keep reading for the instructions and recipes…

    1. Choose any or all of the recipes listed below and post about them during the week of November 2 – 6.  You don’t have the make all of the recipes during that week, just post about them. (HINT: schedule your posts early if you are unable to write a post everyday).

    2. There is no set posting day for any of the recipes. The idea is to post one recipe each day (if you plan to make all 5 recipes) but feel free to post multiple recipes on one day if you want to.

    3. I want to do a round-up post here on the blog so after you’ve posted, please send me one photo from each of the recipes you’ve chosen to post about.  In this email, please include your first name, blog address, and the recipes for which you are sending me photos.

    4. If you’re not a member of Barefoot Bloggers but have been hanging around here debating whether or not you want to join, I encourage you to join us for this challenge as well!  I think this will give you a decent idea about what the group is like and will also give you the opportunity to participate in the Musings posts that will go along with each recipe. Consider it a “trial run.” 🙂

    ~~~~~

    A Week with the Barefoot Contessa Recipes

    Peanut Butter and Jelly Bars – Barefoot Contessa at Home, page 170

    Chicken Chili – Barefoot Contessa Parties!, page 232

    Caramelized Butternut Squash – The Barefoot Contessa Cookbook, page 151

    French String Beans – Barefoot in Paris, page 160

    Roasted Potato Leek Soup – Back to Basics, page 63

    ~~~~~

    September Recipes

    A little late posting this but not without some fun recipes this month!  Oddly enough, we have two birthday girls choosing recipes this month and guess what they both chose??  CAKE!!  The two cake recipes are different recipes but I encourage you to make them both, compare them, mix up the fillings, icings, forms, etc. and if it’s too much to have so much cake at home this month, half the recipes or make the full recipes and freeze some cake, bring them to work, or send them with your spouses.  Don’t feel like skipping here is ok just because we’re making two cake recipes…and I think it would be fantastic to see some comparison posts this month.  So in addition to thanking Susy and Mary for choosing a couple of great recipes, don’t forget to wish them a Happy Birthday too!!

    ~~~~~

    Susy of Everyday Gourmet

    has chosen Birthday Sheet Cake

    which can be found in Barefoot Contessa Family Style on page 216

    and should be posted on Thursday, September 10th.

    ~~~

    Mary of Passionate Perseverance

    has chosen Beatty’s Chocolate Cake

    which can be found in Barefoot Contessa at Home on pages 165-166

    and should be posted on Thursday, September 24th.

    ~~~~~

    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.

    ~~~~~

    June BRC

    As we all know, June begins a new cooking season for most of us.  We bust open the grill.  We revive the coolers for weekend BBQs, picnics, and road trips. We scour the local farmers markets for fresh fruits and veggies. And best of all, we inundate our blogs with drool-worthy posts filled with fruit-filled posts.

    So it should make you all happy to hear that Em of The Repressed Pastry Chef has chosen Ina’s Cranberry Orange Scones (from Barefoot Contessa at Home, page 214) as her June BRC recipe! It’s a light and fruity scone recipe that’s perfect for the late spring/early summer palette.  Please take a moment and congratulate Em on earning this month’s honor! And don’t forget to post your scones on Thursday, June 18th!