• 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.

    ~~~~~

    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.

    ~~~~~

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