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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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!!

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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)

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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.

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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.

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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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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??

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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.

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Nathalie of Snowbell Jewelry

has chosen Mixed Berry Cheesecake

which should be posted by Tuesday August 31st.

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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.

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May Recipe Choices

Happy 2nd Anniversary Barefoot Bloggers!!

Thanks to each one of you who make this group as great as it is!!

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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.

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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.

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March Recipe Choices

Enter another two 5-star Ina recipes for March!  As we so often cook for the seasons, I think you’ll find that the first March recipe will indicate a nice end to winter and the second will be a nice transition into spring.  Enjoy!!

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Tonya of What’s on My Plate?

has chosen Individual Meat Loaves

which should be posted on Thursday March 11th.

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Karen of Shortbread

has chosen Caesar Club Sandwich

which can be found in Barefoot Contessa at Home

and should be posted on Thursday March 25th.

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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!!

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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.

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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.

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August Recipes

Let’s welcome August with some great new recipes!  I think these choices will give you something to hang on to and serve over and over again.  You probably have noticed that there was no BRC last month.  I’ve decided to give this challenge a break for July and August to allow you to focus on the two required recipes each month and reduce the feeling of being overwhelmed by trying to squeeze in three BB recipes in the midst of vacations, swimming lessons, camp, and the seemingly never-ending heat where some of you call home. This leads me to tell you that we’re going to take the bonus recipe in a different direction for September.  I’m working the kinks out of a new challenge which will be announced early next month so stay tuned!  So without further ado, I give you August’s recipes…

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Veronica of Supermarket Serenade

has chosen Mango Banana Daiquiris

which can be found in Back to Basics on page 47 (which is not available on FN.com – recipe below)

and should be posted on Thursday August 13th.

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Andrea of Nummy Kitchen

has chosen White Pizza with Arugula

which can be found in Back to Basics on page 82

and should be posted on Thursday August 27th.

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Mango Banana Daiquiris

serves 4

2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)

1 ripe banana, chopped

1/2 cup fresh squeezed lime juice (4 limes)

1/4 cup sugar syrup*

1 1/4 cups dark rum, such as Mount Gay

Mango slices, for serving

Place the mango, banana,  lime juice, sugar syrup, and rum in a blender and process until smooth.  Add 2 cups of ice and process again until smooth and thick.  Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.  Chill.

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