• 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: Easy Cranberry & Apple Cake

    This dessert looks quick and easy, but is it delicious?

    We’ll start posting Ina’s Easy Cranberry and Apple Cake on Thursday, Dec. 16.

    What did you think of it? Did you make any changes to the original?

    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)

    ~~~~~

    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??

    ~~~~~

    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.

    ~~~

    Nathalie of Snowbell Jewelry

    has chosen Mixed Berry Cheesecake

    which should be posted by Tuesday August 31st.

    ~~~

    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.

    ~~~~~

    Musings: Sour Cream Coffee Cake

    Since we’re honoring the lazy days of summer, you have all month to make and post Ina’s Sour Cream Coffee Cake.

    Will you be making it for a special occasion, like Father’s Day breakfast? Are you going to try to lighten up the recipe or change the flavor?

    Spill!

    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.

    ~~~~~

    February Choices

    February brings us another two incredible Ina recipes!  The first is an Ina classic and the second a new hit from Back to Basics.  I’m pretty positive you’ll love both of them!

    ~~~~~

    Jamie of Jamie’s Green Kitchen

    has chosen Coconut Cupcakes

    which can be found in The Barefoot Contessa Cookbook on page 175

    and should be posted on Thursday February 11th.

    ~~~

    Jill of Insanely Good Food

    has chosen Baked Shrimp Scampi

    which can be found in Back to Basics on pages 128-129

    and should be posted on Thursday February 25th.

    ~~~~~


    Musings: Beatty’s Chocolate Cake

    Our second recipe for September is Beatty’s Chocolate Cake. How did it stack up against other chocolate cakes you’ve made? Did you keep it or give it away?

    How was your experience with this cake?

    The posting date for this recipe is Thursday, September 24.