Indulge & Enjoy

Orzo with Roasted Vegetables

2011-03-05T08:21:00.005-05:00

I made this dish for a ladies’ pot luck luncheon I attended. Roasting the vegetables enhances the flavors, and it’s so easy to just throw in the oven while you prepare the rest. The feta is a nice complimentary flavor against the roasted veggies, and the pignolis offer a subtle crunchy texture. This is a great dish for a crowd or even a picnic, since it’s best served at room temperature.

Source: Orzo with Roasted Vegetables, Barefoot Contessa Parties!

Ingredients

1 small eggplant, peeled and ¾-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

⅓ cup good olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ pound orzo or rice-shaped pasta

For the dressing:

⅓ cup freshly squeezed lemon juice (2 lemons)

⅓ cup good olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

¼ cup pignolis (pine nuts), toasted

¾ pound good feta, ½-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Salmon with Honey-Mustard Glaze

2011-02-23T20:33:00.003-05:00

I don’t often cook from this cookbook, which has many recipes that serves 2 people, but since McHubby was on travel this week, I didn’t want to make a big dish that I’d be eating all week long.

This was a quick dish to prepare, another bonus for me during a busy work week. I used ¼ cup of panko bread crumbs instead of the crumbled crackers. You can simply assemble the fish while the oven preheats, and then it only takes minutes to bake to perfection.

Source: Salmon with Honey-Mustard Glaze, Bride & Groom First and Forever Cookbook

Ingredients

2 skinless salmon fillets (8 ounces each)

3 tablespoons stone-ground mustard

2 tablespoons crème fraîche or sour cream

2 teaspoons honey

½ teaspoon dried dill weed

8 crackers, such as Ritz, crumbled

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the salmon on the prepared baking sheet. Combine the mustard, crème fraîche, honey, and dill weed in a small bowl. Spread with the cracker crumbs just before placing in the oven. Bake until the salmon is barely cooked through, 12 to 15 minutes. Serve immediately.

Stovetop Macaroni and Cheese

2011-02-23T20:03:00.006-05:00

Who doesn’t just love macaroni and cheese? Mac and cheese is perhaps the ultimate of all comfort foods, and everyone has their favorite, whether it’s the recipe that mom used to make or the one from the blue box. For me, mac and cheese is certainly a splurge and not on my usual diet.

This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!

Source: Stovetop Macaroni and Cheese, Bride & Groom First and Forever Cookbook

Ingredients

Bread crumbs

½ tablespoon unsalted butter

½ cup fresh bread crumbs

Pinch of kosher salt

Macaroni and cheese

1 egg

¾ cup evaporated milk

1 teaspoon dijon mustard

¼ teaspoon kosher salt, plus more as needed

Freshly ground black pepper

Dash of hot red pepper sauce

4 ounces (1 cup) elbow macaroni

1 tablespoon unsalted butter

1½ cups (2 ounces) shredded sharp cheddar cheese

Directions

To prepare the bread crumbs:

Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.

To make the macaroni and cheese:

Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)

Apple Crisp

2011-02-20T21:09:00.002-05:00

For a super easy and tasty dessert or even a sweet side dish, try this slow-cooker apple crisp. Use an all-purpose cooking apple like Granny Smith, Fuji, or Braeburn. Cooking with a slow-cooker makes this dish so easy! Just put everything in the slow-cooker pot, stir together, sprinkle the “crisp” topping over top, and let the slow-cooker do all the work. Serve with a scoop of vanilla ice cream and enjoy!

Source: Apple Crisp, Southern Living Slow-Cooker Cookbook

Ingredients

8 large Granny Smith apples, peeled and sliced (about 4 pounds)

1½ cups all-purpose baking mix, divided

1 cup firmly packed light brown sugar, divided

2 teaspoons lemon juice

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

5 tablespoons butter, cut into pieces and divided

Vanilla ice cream

Directions

Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.

Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.

Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.

Zucchini Vichyssoise

2011-01-30T15:46:00.004-05:00

Vichyssoise is a thick soup made of puréed leeks, potatoes, cream, and chicken stock and can be served hot or cold. On this cold winter's night, I'm definitely eating mine hot! In this recipe, zucchinis are also included as an ingredient, and it marries well with the leeks and potatoes. For a vegetarian version, simply substitute vegetable stock for the chicken stock. This soup is easy to prepare, especially if you use a handheld blender (one of my favorite kitchen tools) to purée. It has an earthy but simple and smooth flavor. Garnish with chives or even oyster crackers!

Source: Zucchini Vichyssoise, Barefoot in Paris

Ingredients

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchinis)

1½ quarts chicken stock or canned broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Directions

Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Soupe Au Potiron

2011-01-27T19:28:00.004-05:00

This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin purée with butternut squash. For a vegetarian version, simply use vegetable stock instead of chicken stock. For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!

Source: Winter Squash Soup, Barefoot in Paris

Ingredients

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1½ pounds butternut squash, peeled and cut in chunks

3 cups chicken stock or canned broth

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup half-and-half

Crème fraîche, grated Gruyère, or croutons for serving (optional)

Directions

Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Eggplant Parmigiana

2011-01-23T22:52:00.004-05:00

Okay, I know I have a number of eggplant parm recipes on my blog already. What can I say...I'm a junkie when it comes to this dish. So when I came across this recipe as I was flipping through my Martha Stewart Living magazine, well, I had to try it. This dish does take some time to prepare, but it's a tasty casserole that feeds a crowd (or a couple for several nights) and worth the effort. Yummy!

Source: Eggplant Parmigiana, Martha Stewart Living, January 2011

Ingredients

For breading and frying:

2 cups fine plain fresh breadcrumbs

½ cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)

Coarse salt and freshly ground pepper

1 cup all-purpose flour

4 large eggs, lightly beaten

2 large eggplants, sliced into ¼-inch-thick rounds

¼ cup vegetable oil, plus more if needed

For assembling:

6 cups marinara sauce

3 cups coarsely grated mozzarella cheese (12 ounces)

¾ cup finely grated Pecorino Romano or Parmesan cheese (1½ ounces)

Directions

Bread and fry the eggplant: Combine breadcrumbs, Pecorino Romano, ½ teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.

Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional ¼ cup.)

Assemble the dish: Preheat oven to 375 degrees F. Spread ½ cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and ¼ cup Pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.

Spicy Turkey Meatballs and Spaghetti

2011-01-10T21:56:00.001-05:00

I made this dinner for close friends of ours. Who doesn't love spaghetti and meatballs? These meatballs are made with ground turkey, sweet Italian sausage, prosciutto, and Asiago cheese for maximum flavor. The best part is that the meatballs are baked in the oven and come out perfectly. Serve with a simple salad and crusty bread and enjoy!

Source: Spicy Turkey Meatballs and Spaghetti, Barefoot Contessa How Easy Is That?

Ingredients

3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed

⅔ cup whole milk

2 pounds ground turkey (85% to 92% lean)

½ pound sweet Italian pork sausage, casings removed

4 ounces thinly sliced prosciutto, finely chopped

1 cup freshly grated aged Asiago cheese

½ cup minced fresh parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

3 tablespoons good olive oil, plus extra for brushing the meatballs

2 extra-large eggs, lightly beaten

3 (24-ounce) jars good marinara sauce, such as Rao’s

2 pounds dried spaghetti, such as De Cecco

Freshly grated Parmesan cheese, for serving

Directions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lot of sauce. Serve with Parmesan cheese on the side.

Garlic-Roasted Cauliflower

2011-01-05T19:55:00.003-05:00

This cauliflower side dish threatens to steal the show from the main dish. Vegetables are always so much more flavorful when you roast them, and cauliflower is no different, especially when roasted with a head of garlic. The garlic imparts a complementary sweet flavor.

Source: Garlic-Roasted Cauliflower, Barefoot Contessa How Easy Is That?

Ingredients

1 whole head of garlic, cloves separated but not peeled

1 large head of cauliflower, trimmed and cut into large florets

4 ½ tablespoons good olive oil, divided

Kosher salt and freshly ground black pepper

¼ cup minced fresh parsley

3 tablespoons pine nuts, toasted

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 450 degrees F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.

Roasted Salmon with Green Herbs

2011-01-05T19:53:00.005-05:00

I've been craving salmon lately. It's a healthy, filling fish that cooks quickly. The herbs and lemon juice in this recipe add such a fresh flavor. I served this with Garlic-Roasted Cauliflower for a light but flavorful dinner.

Source: Roasted Salmon with Green Herbs, Barefoot Contessa How Easy Is That?

Ingredients

1 (2- to 2 ½-pound) skinless salmon fillet

Kosher salt and freshly ground black pepper

¼ cup good olive oil

2 tablespoons freshly squeezed lemon juice

½ cup minced scallions, white and green parts (4 scallions)

½ cup minced fresh dill

½ cup minced fresh parsley

¼ cup dry white wine

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Easy Cranberry and Apple Cake

2010-12-26T10:32:00.005-05:00

This cake lives up to its name. It is easy to make, smells heavenly as it bakes in the oven, and has all the wonderful flavors of the holiday season. It's great served warm with a scoop of vanilla ice cream or a dollop of whipped cream. We really enjoyed this Barefoot Bloggers recipe selection.

Source: Easy Cranberry and Apple Cake, Barefoot Contessa How Easy Is That?

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

½ cup light brown sugar, lightly packed

1 tablespoon grated orange zest, (2 oranges)

¼ cup freshly squeezed orange juice

1 ⅛ teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

¼ pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

¼ cup sour cream

1 cup all-purpose flour

¼ teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Ravioli with Lobster, Champagne and Truffle Cream Sauce

2010-12-24T23:23:00.004-05:00

This is a great dinner party dish, very decadent and indulgent. The rich, cheesy cream sauce is flavored with Champagne and truffle oil. You may find either black or white truffle oil in your local market. What's the difference? Black Perigord truffles are named for the region of France where they grow amongst the roots of oak trees. Black truffle have the strongest flavor of all the truffles and a pungent aroma. The flavor of black truffle oil is stronger and more earthy, good for sauces and meats. White, or Alba, truffles grow best in northern Italy, in the Piedmont region. White truffles have a more delicate taste and a garlicky aroma, good for risottos, pastas, and egg dishes. Just use with your favorite ravioli or tortellini pasta. Delicious!

Adapted from: Champagne and Truffle Cream Sauce, Open Source Food

Ingredients

1 pound cooked ravioli or tortellini

1 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon truffle oil (black or white)

1 cup Champagne

7 ounces lobster meat, chopped

1 cup freshly-grated Parmigiano-Reggiano cheese

1 teaspoon course sea salt

freshly-ground black pepper, to taste

Directions

In a sauté pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.

Add the cream and truffle oil, and bring to a boil. When the sauce begins to thicken, add the lobster and cooked pasta.

Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the pasta evenly. Enjoy immediately.

Panettone Trifle

2010-12-24T23:16:00.003-05:00

This trifle is as delicious as it is pretty. Easy to make, it's just a matter of preparing the mascarpone cheese and chocolate mixture, and then assembling the trifle layers in serving glasses.

Source: Panettone Trifle, Giada De Laurentiis

Ingredients

1 pound mascarpone cheese, at room temperature

8 ounces bittersweet or semisweet chocolate, melted

½ cup powdered sugar

2 teaspoons espresso powder

¼ cup coffee liqueur

12 ounces panettone, cubed

Chocolate shavings, for garnish

Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.

Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Baked Sea Bass

2010-12-24T23:10:00.001-05:00

This recipe, which I made with Chilean sea bass, was so tasty with a light, flaky texture and buttery flavor. This dish is so easy to prepare and only takes 10-15 minutes in the oven.

Adapted from: Baked Orange Roughy Italian-Style, All Recipes.com

Ingredients

¼ cup Italian seasoned bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons grated Romano cheese

¼ teaspoon garlic powder

½ teaspoon salt, or to taste

1 pound Chilean sea bass (or orange roughy) fillets

¼ cup butter, melted

1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray.

In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.

Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

Linguine with Red Clam Sauce

2010-12-24T23:04:00.003-05:00

I made this dish as part of my holiday dinner spread. This recipe is as tasty as it is easy to make. Everything ends up tossed together in a single pot. Simply delicious!

Source: Linguine with Red Clam Sauce, Bon Appétit, November 2000

Ingredients

1 tablespoon olive oil

1 cup chopped onion

6 canned anchovy fillets, drained, chopped

3 large garlic cloves, chopped

½ teaspoon dried crushed red pepper

2 14 ½-ounce cans Italian-style diced tomatoes

4 6 ½-ounce cans chopped clams

½ cup dry red wine

3 tablespoons tomato paste

1 pound linguine, freshly cooked

Chopped fresh parsley

Grated Parmesan cheese (optional)

Directions

Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.

Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.

Seafood Risotto

2010-12-24T22:59:00.001-05:00

This seafood risotto is flavorful, creamy, and filling! This recipe uses shrimp and scallops but you can substitute your favorite seafood, coarsely chopped into bit-sized pieces. Remember, the key to a creamy risotto is patience and constant stirring. Once you taste it, though, you'll know it's worth the effort.

Source: Seafood Risotto, Bon Appétit, August 1998

Ingredients

2 ½ cups water

2 8-ounce bottles clam juice

6 tablespoons olive oil

1 cup finely chopped shallots

1 ½ cups arborio rice or medium-grain white rice

½ cup dry white wine

1 14 ½-ounce can Italian-style stewed tomatoes

¾ pound uncooked shrimp, peeled, deveined, coarsely chopped

¾ pound bay scallops

3 garlic cloves, minced

2 tablespoons finely chopped fresh Italian parsley

Directions

Combine 2½ cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.

Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.

Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by ½ cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

Fried Calamari

2010-12-24T22:52:00.003-05:00

I love fried calamari but this was the first time I've tried making it at home. This was an easy recipe, but make sure to use a candy thermometer to keep a steady temperature for the frying oil. I sprinkled a bit of Old Bay seasoning as they came out of the oil for added flavoring. Very tasty!

Source: Fried Calamari, Giada De Laurentiis

Ingredients

Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings

2 cups all-purpose flour

2 tablespoons dried parsley

Salt and freshly ground black pepper

2 lemons, cut into wedges

1 cup simple tomato sauce or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

French Mussel Bisque

2010-12-24T22:01:00.003-05:00

What a lovely and decadent bisque this is, so rich and flavorful! This soup does take a little bit of work, but it's so worth the effort. This is a recipe that will impress all your dinner guests.

To clean mussels, put them in a large bowl of cold water with a handful of flour of 30 minutes. They will drink the water and disgorge any sand.

Source: French Mussel Bisque, Barefoot Contessa How Easy Is That?

Ingredients

1 (750-mL) bottle dry white wine, divided

3 pounds fresh mussels, cleaned

6 tablespoons (¾ stick) unsalted butter

1 ½ cups chopped yellow onion (2 onions)

1 large leek, white and light green parts, cleaned and chopped

2 carrots, chopped

4 teaspoons minced garlic (4 cloves)

½ teaspoon saffron threads

Kosher salt and freshly ground black pepper

4 whole canned plum tomatoes, chopped

1 ½ cups half-and-half

1 cup heavy cream

2 tablespoons minced fresh parsley or dill

Directions

Bring 1½ cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and sauté, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and ½ teaspoon pepper. Serve hot.

Fruit Salad with Limoncello

2010-12-23T10:55:00.000-05:00

I made this quick and easy no-cook breakfast dish for my family during their visit over the holidays, and what a big hit it was! For a dish so simple and light, it’s a colorful feast for the eyes and packs loads of flavor. Everyone enjoyed it so much, there was nothing left!

Source: Fruit Salad with Limoncello, Barefoot Contessa Back to Basics

Ingredients

7 ounces Greek yogurt (recommended: Fage Total)

⅓ cup good bottled lemon curd

1 tablespoon honey

¼ teaspoon pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (½ pint)

1 cup blueberries (½ pint)

2 tablespoons sugar

3 tablespoons limoncello liqueur

1 banana, sliced

Fresh mint springs

Directions

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

White Chocolate Bark

2010-12-19T22:18:00.003-05:00

For the holidays each year, I make Peppermint Bark. This year, I also made the Barefoot Contessa’s White Chocolate Bark, a delightful combination of sweet and salty flavors with the dried fruit and pistachios against the backdrop of the white chocolate. What a tasty treat!

Source: White Chocolate Bark, Barefoot Contessa How Easy Is That?

Ingredients

½ cup whole shelled salted pistachios

16 ounces good white chocolate, finely chopped

¼ cup dried cranberries

¼ cup medium-diced dried apricots

Directions

Preheat the oven to 350 degrees F. Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn’t get onto the chocolate and place it on a sheet pan.

Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often until it’s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Roasted Summer Vegetables

2010-12-06T22:47:00.000-05:00

Even though summer is long gone, don’t let the name of this dish fool you. Roasting vegetables can be done any time of year. It’s so easy to do, and this method of cooking really enhances the sweet flavors of the vegetables. This Barefoot Bloggers selection is wonderful as a side dish.

Source: Roasted Summer Vegetables, Barefoot Contessa How Easy Is That?

Ingredients

2 medium zucchinis

1 red bell pepper, preferably Holland

1 yellow or orange bell pepper, preferably Holland

1 fennel bulb

1 small red onion

2 tablespoons good olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 sprigs fresh thyme

Directions

Preheat the oven to 375 degrees F.

Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.

Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.

Couscous with Toasted Pine Nuts

2010-12-02T21:20:00.003-05:00

Couscous is one of the easiest sides to make. This dish had a great flavor, and the toasted pine nuts added a nice crunch. I served this with chicken, but it would also work well with fish or pork.

Source: Couscous with Toasted Pine Nuts, Barefoot Contessa How Easy Is That?

Ingredients

4 tablespoons (½ stick) unsalted butter

2 cups chopped yellow onion (2 onions)

3 cups chicken stock, preferably homemade

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 cups couscous (12 ounces)

½ cup pine nuts, toasted

½ cup minced fresh parsley

Directions

Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.

Lemon Chicken Breasts

2010-12-02T21:18:00.003-05:00

This lemon chicken recipe, selected for Barefoot Bloggers, was easy to put together and came out moist and tasty. I served it with Couscous with Toasted Pine Nuts, which was a nice complement to the lemon flavor.

Source: Lemon Chicken Breasts, Barefoot Contessa How Easy Is That?

Ingredients

¼ cup good olive oil

3 tablespoons minced garlic (9 cloves)

⅓ cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 ½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and pepper and serve hot with the pan juices.

Onion and Fennel Soup Gratin

2010-11-30T19:17:00.003-05:00

I love classic French onion soup topped with toasted bread and melted cheese, especially as the weather gets colder. This Barefoot Bloggers selection is a twist on French onion soup, caramelizing fennel with the onions. The sherry and Cognac impart a rich, sweet flavor. This is a delicious soup!

Source: Onion and Fennel Soup Gratin, Barefoot Contessa How Easy Is That?

Ingredients

4 tablespoons (½ stick) unsalted butter

¼ cup good olive oil

3 pounds Spanish onions, halved and sliced ¼ inch thick

2 pounds fennel, tops and cores removed, sliced ¼ inch thick

½ cup good dry sherry

½ cup Cognac or brandy

1 ½ cups good dry white wine, such as Sauvignon Blanc

8 cups canned beef broth

3 bay leaves

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted

4 to 6 ounces Gruyère cheese, grated

Directions

Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren’t browning, turn the heat up. Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.

Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot.

French Toast Bread Pudding

2010-11-27T10:13:00.004-05:00

Who doesn't love French toast or bread pudding? When you taste this, you'll think Ina is a genius to marry the two together in this dish. McHubby and I made this Barefoot Bloggers selection for our family over the weekend after Thanksgiving, and everyone loved it!

Source: French Toast Bread Pudding, Barefoot Contessa How Easy Is That?

Ingredients

1 challah loaf, sliced ¾ inch thick

8 extra-large eggs

5 cups half-and-half or milk

3 tablespoons honey

1 tablespoon grated orange zest

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

Confectioners’ sugar and pure maple syrup, for serving

Directions

Preheat the oven to 350 degrees F.

Arrange the bread in two layers in a 9 x 13 x 2-inch baking dish, cutting the bread to fit the dish. Set aside.

In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn’t touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

With a small sieve, dust lightly with confectioners’ sugar and serve hot in squares with maple syrup on the side.

Roasted Vegetable Frittata

2010-11-22T22:36:00.006-05:00

McHubby and I love having breakfast for dinner, and frittatas are perfect for such occasions. The roasted veggies impart a sweet flavor in this Barefoot Bloggers selection. This dish is perfect for breakfast, brunch, lunch, or dinner!

Source: Roasted Vegetable Frittata, Barefoot Contessa How Easy Is That?

Ingredients

1 small zucchini, 1-inch diced

1 red bell pepper, seeded and 1 ½-inch diced

1 yellow bell pepper, seeded and 1 ½-inch diced

1 red onion, 1 ½-inch diced

⅓ cup good olive oil

Kosher salt and freshly ground black pepper

2 teaspoons minced garlic (2 cloves)

12 extra-large eggs

1 cup half-and-half

¼ cup freshly grated Parmesan cheese

1 tablespoon unsalted butter

⅓ cup chopped scallions, white and green parts (3 scallions)

½ cup grated Gruyère cheese

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 ½ teaspoons salt and ½ teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Chipotle Smashed Sweet Potatoes

2010-11-22T22:19:00.003-05:00

What a simple and tasty side dish that is so full of flavor! With only five total ingredients, this dish is easy to prepare. The chipotle pepper gives just a hint of spicy flavor, a nice contrast against the sweet potatoes. I served mine with pan-seared salmon, but this side dish would also go well with chicken or pork tenderloin. Delish!

Source: Chipotle Smashed Sweet Potatoes, Alton Brown

Ingredients

2 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped

1 teaspoon adobo sauce from can of peppers

½ teaspoon salt

Directions

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

2010-11-22T22:12:00.003-05:00

I could not get enough of this salad! This dish is a colorful fall or winter salad, mixing the peppery flavor of the arugula with the sweetness of the roasted butternut squash and dried cranberries against the tartness of the warm cider vinaigrette. This lovely salad was so delicious!

Source: Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Barefoot Contessa Back to Basics

Ingredients

1 (1 ½-pound) butternut squash, peeled and ¾-inch diced

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

¾ cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry

½ cup walnut halves, toasted

¾ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.

Chocolate Banana Cupcakes with Pineapple Cream Cheese Frosting

2010-11-18T22:15:00.001-05:00

A chocolate craving and two very ripe bananas...apparently these comprise the catalyst I need to make a fresh batch of cupcakes. Some things simply aren’t questioned. And these cupcakes were so worth the effort! The cupcakes were wonderfully moist from the bananas in the batter, and the pineapple cream cheese frosting was a perfect flavor companion. This is a tasty cupcake that satisfies your sweet craving!

Source: Chocolate Banana Cupcakes with Pineapple Cream Cheese Frosting, Chocolate from the Cake Mix Doctor

Ingredients

22 to 24 paper liners for muffin pans (2 ½-inch size)

2 ripe bananas, sliced (¾ cup)

1 package (18.25 ounces) plain devil’s food cake mix

1 cup buttermilk

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

Pineapple Cream Cheese Frosting

1 can (8 ounces) crushed pineapple in its own juice, well drained

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

4 cups confectioners’ sugar, sifted

½ teaspoon ground cinnamon (optional)

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Set the pans aside.

Place the banana slices in a large mixing bowl. Blend with the electric mixer on low speed for 30 seconds or until they are mashed. Add the cake mix, buttermilk, oil, eggs, and vanilla. Blend with the electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with the finger and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Pineapple Cream Cheese Frosting. Pack the well-drained pineapple into a ⅓-cup measure. Set it aside.

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add the confectioners’ sugar, a little at a time, blending with the mixer on low speed until the sugar is combined, 1 minute. Add the reserved pineapple and the cinnamon, if desired. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

With a long metal spatula, spread frosting on each cupcake until smooth. Serve.

Panko-Crusted Salmon

2010-11-11T20:12:00.003-05:00

Just thinking about this salmon dish makes me want to make more! Super tasty and super easy to make, this dish will quickly become one of your new favorites. With only 8 to 11 minutes of total cooking time, this recipe is easy to assemble even after a long, busy day for a delicious dinner.

Source: Panko-Crusted Salmon, Barefoot Contessa How Easy Is That?

Ingredients

⅔ cup panko (Japanese dried bread flakes)

2 tablespoons minced fresh parsley

1 teaspoon lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

4 (6- to 8-ounce) salmon fillets, skin on

2 tablespoons Dijon

2 tablespoons vegetable oil

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Pumpkin Popovers

2010-10-31T13:37:00.002-04:00

After making the Barefoot Contessa’s Popovers for Barefoot Bloggers earlier this week, I wanted to try it again with the flavor of pumpkin.

Popovers are known for being fickle—sometimes they just don’t “pop” and my first batch of pumpkin popovers disappointingly did not. For that batch, I used ½ cup of pumpkin, which likely made the batter too heavy. Determined to try to figure out the secret to popovers, I did some online research and found that without yeast or chemical leaveners, popovers rise purely by steam. It’s what makes them “pop.” For this reason, you want to ideally make the batter with a lower-protein flour and use it right away without letting it rest—letting it rest allows the gluten to develop and traps air bubbles, which is the opposite of what you want in a popover. In addition, using room temperature ingredients is important. The less cold the ingredients, the faster the oven can start converting the liquid in the batter to steam for “popping” the popovers.

This recipe worked pretty well in getting “popped” popovers, but the rise was still not as dramatic as the plain popovers. The pumpkin flavor was subtle and delicate, and the steamy interiors were moist and "eggy." These popovers serve well with butter, Nutella, or apple butter.

Adapted from: Pumpkin Popovers, EatingWell, November/December 1992

Ingredients

¼ cup canned pumpkin puree

3 large eggs, at room temperature

3 large egg whites, at room temperature

2 cups milk, at room temperature

2 tablespoons canola oil

2 cups all-purpose flour

½ teaspoon kosher salt

1 tablespoon vanilla sugar

¼ teaspoon pumpkin pie spice

¼ teaspoon cinnamon

¼ teaspoon nutmeg

Directions

Preheat the oven to 400 degrees. When hot, place popover (or muffin) pans in oven for 2 minutes to preheat.

Whisk together pumpkin puree, eggs, egg whites, milk, and oil in a medium bowl until smooth. Combine flour, salt, sugar, pumpkin pie spice, cinnamon, and nutmeg in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.

Remove warmed pans from oven, grease with cooking spray and divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 30 minutes and serve warm.

Baked Pumpkin French Toast

2010-10-30T08:12:00.001-04:00

Perfect for feeding a crowd, this baked French toast was rich with flavor and received so many compliments! This easy recipe must be assembled in advance to allow enough time for the bread to soak in the batter. The crunchy, caramelized crust from the pecans and sprinkled sugar is divine. I’ll be making this recipe again and again!

Adapted from: Baked French Toast, Martha Stewart Living, November 2010

Ingredients

10-12 slices day-old brioche or Challah (about ¾ inch thick)

6 large eggs

¾ cup cooked or canned pumpkin

1 cup milk (whole or 2% preferred)

⅓ cup heavy cream

½ cup sugar or vanilla sugar, divided

1 teaspoon pure vanilla extract

¼ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

½ teaspoon coarse salt

1 cup pecans (coarsely chopped or crushed)

Toppings:

1 cup sweetened whipped cream

Maple syrup

Additional nutmeg for garnish

Directions

Beat 6 large eggs in a bowl. Whisk in pumpkin, milk, heavy cream, ¼ cup sugar, vanilla, cinnamon, nutmeg, ginger, and salt.

Working in batches, dip brioche slices into batter to coat. Overlap brioches slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours or overnight.

Preheat oven to 375 degrees F. Top with pecans and sprinkle with remaining ¼ cup sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with favorite toppings.

Pumpkin and Corn Fritters

2010-10-29T19:22:00.005-04:00

These fritters were not only delicious but also surprisingly easy to make. I made these fritters for our pumpkin-themed tailgate. One shortcut I took was using frozen corn kernels rather than cutting corn from the cob. Using the frozen corn, I only had to thaw it in a colander while I prepared the batter. When it’s time to fry, use a candy thermometer to help you keep the temperature just right. I used a small cookie scoop to drop the batter into the hot oil, and it only took minutes for the fritters to puff up and brown to a beautiful golden color.

The flavor was spot-on perfect! The fritters are tasty enough to eat plain, or you can dress them up with maple syrup and powdered sugar. Either way, they won’t last long!

Source: Pumpkin and Corn Fritters, Emeril Lagasse

Ingredients

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1 cup fresh corn kernels cut from the cob

½ teaspoon salt

⅛ teaspoon white pepper

1 (15-ounce) can pumpkin puree

3 tablespoons dark brown sugar

2 eggs, lightly beaten

¼ teaspoon ground cinnamon

Pinch ground cloves

⅛ teaspoon ground nutmeg

1 cup all-purpose flour, sifted

½ cup cake flour, sifted

1 ½ teaspoons baking soda

6 cups vegetable oil, for frying

Cane syrup or maple syrup, for drizzling

Powdered sugar, for garnish

Directions

Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with ¼ teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with syrup. Sprinkle with powdered sugar and serve while hot.

Chocolate Hello Dollies

2010-10-27T20:02:00.004-04:00

For anyone who has ever needed to make a dessert at the last minute or when you just don’t have much time, this is the recipe for you. Hello Dollies are also known as seven-layer bars, usually made with butter, graham cracker crumbs, chocolate and butterscotch chips, coconut, walnuts, and sweetened condensed milk. This recipe changes out the graham cracker crumbs for a decadent chocolate crust.

This bar cookie couldn’t be any easier to make. Seriously, I spent more time cutting the squares than I did assembling my baking sheet for the oven. These were sinfully delicious!

Source: Chocolate Hello Dollies, Chocolate Cake Mix Doctor

Ingredients

1 package (18.25 ounces) devil’s food cake mix with pudding

8 tablespoons (1 stick) butter, at room temperature, cut into 8 pieces

1 cup butterscotch chips

1 cup semisweet chocolate chips

1 cup sweetened flaked coconut

1 cup chopped pecans or walnuts

1 can (14 ounces) sweetened condensed milk

Directions

Place a rack in the center of the oven and preheat to 350 degrees F. Set aside an ungreased 15- by 10-inch jelly-roll pan.

Place the cake mix and butter in a large mixing bowl. Cut the butter into the cake mix with two knives or a pastry blender until the mixture is crumbly. Sprinkle this mixture over the bottom of the jelly-roll pan and press it into the pan with your fingertips to form a crust.

Sprinkle the top of the crust evenly with the butterscotch chips, chocolate chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the ingredients. Place the pan in the oven.

Bake the bars until they are lightly browned and bubbly all over, 25 to 30 minutes. Remove the pan from the oven and place it on a rack to cool for 30 minutes. Cut into bars.

Store these bars, covered in plastic wrap or aluminum foil, at room temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw the bars overnight on the counter before serving.

Barefoot Popovers

2010-10-24T13:37:00.005-04:00

Until now, I’ve never made popovers before. Somehow, they always seemed a bit intimidating. But with only five ingredients, this Barefoot Bloggers recipe was so easy! I read through the comments before making my popovers, and so many people stressed how important the details are—room temperature milk and eggs, hot oven, preheated pans—to ensure that the popovers actually “pop” from the top of the pan. These popovers turned out fabulous—so tall, light, and fluffy! Thanks to Tara of Smells Like Home for this great recipe selection!

Source: Popovers, Barefoot Contessa Parties!

Ingredients

1 ½ tablespoons unsalted butter, melted, plus softened butter for greasing pans

1 ½ cups flour

¾ teaspoon kosher salt

3 extra-large eggs, at room temperature

1 ½ cups milk, at room temperature

Directions

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Slow-Cooker Pumpkin Turkey Chili

2010-10-20T19:18:00.002-04:00

There’s no other fall flavor as perfect as pumpkin. Pairing pumpkin with chili creates a wonderful autumn dish. I pretty much always make my chili in my slow-cooker just because it’s so easy to do and dinner is already done when I come home from a long day at work. Made with ground turkey, this healthy chili loses nothing in flavor for your pickiest meat-eaters.

Adapted from: Pumpkin Turkey Chili, Serious Eats

Ingredients

1 (14 ½ ounce) can red kidney beans

1 (14 ½ ounce) can diced tomatoes

1 pound ground turkey, browned and drained

1 cup chopped onion

½ green bell pepper, chopped

½ yellow bell pepper, chopped

1 (4 ounce) can chopped green chiles

1 large clove garlic, minced

2 cups (14 ½ ounce can) pumpkin puree

1 ½ tablespoons chili powder

½ tablespoon cumin

¾ teaspoon salt

½ teaspoon freshly ground black pepper

Cayenne pepper to taste (at least 3 good shakes)

2 tablespoons brown sugar

Toppings:

Fresh cilantro, chopped

Shredded cheddar cheese

Sour cream

Hot sauce

Directions

Put ingredients in slow cooker in the order listed. Carefully stir. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Cover for another 10 minutes.

Garnish with favorite toppings and serve hot.

East Hampton Clam Chowder

2010-10-14T21:03:00.005-04:00

Clam chowder has always seemed an indulgence, a special treat. For some reason, I’ve never made my own clam chowder. I guess I always thought it would be a complicated endeavor. So, I was excited about this Barefoot Bloggers selection, chosen by Laura of Family Spice. Not only is this chowder not difficult or intimidating, it was perfectly flavored and delicious, an awesome dinner for a cool night!

Source: East Hampton Clam Chowder, Barefoot Contessa Family Style

Ingredients

12 tablespoons (1 ½ sticks) unsalted butter, divided

2 cups chopped yellow onions (2 onions)

2 cups medium-diced celery (4 stalks)

2 cups medium-diced carrots (6 carrots)

4 cups peeled medium-diced boiling potatoes (8 potatoes)

1 ½ teaspoons minced fresh thyme leaves (½ teaspoon dried)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 quart (4 cups) clam juice

½ cup all-purpose flour

2 cups milk

3 cups chopped fresh chowder clams (1 ½ pounds shucked clams)

Directions

Melt 4 tablespoons (½ stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Winter Squash Soup with Gruyère Croutons

2010-09-29T18:20:00.005-04:00

I love autumn, and this soup captures the flavors of the season! This simple recipe was a great way to use the butternut squash and acorn squash I received in my CSA bag. As wonderful as the soup is on its own, the Gruyère croutons definitely add texture and flavor to the dish...well worth the effort. For a heartier comfort-food meal, pair with a grilled cheese sandwich.

Source: Winter Squash Soup with Gruyere Croutons, Bon Appetit, December 1996

Ingredients

For the soup:

¼ cup (½ stick) butter

1 large onion, finely chopped

4 large garlic cloves, chopped

3 (14 ½-ounce) cans low-sodium chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 ½ pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 ½ pounds)

1 ¼ teaspoons minced fresh thyme

1 ¼ teaspoons minced fresh sage

¼ cup whipping cream

2 teaspoons sugar

For the croutons:

2 tablespoons (¼ stick) butter

24 ¼-inch thick baguette bread slices

1 cup grated Gruyère cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

Directions

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made a day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Cucumber Tomato Relish

2010-09-20T18:19:00.004-04:00

I’ve been getting so many tomatoes and fresh herbs from my CSA bag! I wanted to make a healthy fish dinner and use some of the fresh vegetables I’m getting. This cucumber tomato relish with its sweet vinegar flavor was absolutely the perfect companion with my delicate, white flaky fish. Or use this as a bruschetta topping. This recipe is both tasty and flexible!

Ingredients

¼ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons sugar

½ teaspoon salt

¼ teaspoon freshly ground pepper

¼ cup fresh parsley, chopped

1 tablespoon fresh basil, chopped

¼ teaspoon Dijon mustard

1 cucumber, peeled (optional) and diced

1 pound tomatoes, diced

1 bell pepper, diced

½ sweet onion, chopped

Directions

Whisk together dressing ingredients (olive oil through mustard) until sugar is dissolved and dressing starts to thicken. In a serving bowl, pour over cucumber, tomatoes, bell pepper, and onion and mix well. Refrigerate until ready to use.

Spaghetti Squash Casserole

2010-09-06T18:18:00.000-04:00

I was excited to see a spaghetti squash in my CSA box this week and happy to try this casserole recipe. What was so interesting about this dish was that it essentially had all the flavors of a traditional baked spaghetti but used the squash instead of pasta...a delicious yet healthier alternative!

Source: Spaghetti Squash Casserole, Taste of Home, October/November 1994

Ingredients

1 small spaghetti squash (1 ½ to 2 pounds)

½ cup water

1 pound ground beef

½ cup chopped onion

½ cup chopped sweet red pepper

1 garlic clove, minced

1 can (8 ounces) tomatoes with liquid, cut up

1 teaspoon fresh oregano, chopped

¼ teaspoon salt

⅛ teaspoon pepper

1 cup (4 ounces) shredded mozzarella or cheddar cheese

1 tablespoon fresh parsley, chopped

Directions

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1 ½-quart baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Tuscan Tomato Soup

2010-08-30T18:16:00.001-04:00

This summer season has yielded so many fresh tomatoes from my CSA. This wonderful tomato soup is a great way to use them and even freezes well to save some for later. This recipe can easily be made vegetarian by using vegetable stock instead of chicken stock.

Source: Tuscan Tomato Soup, Williams Sonoma Soup

Ingredients

6-8 slices French bread, 1 inch think

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

3 pounds ripe tomatoes, peeled and seeded, then diced

4 cups chicken or vegetable stock

½ cup finely chopped basil leaves, plus 6-8 whole leaves for garnish

Salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.

In a large soup pot over medium heat, warm the oil. Add the onion and sauté, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened, about 30 minutes. Remove from the heat.

In a blender or food processor, purée the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf. Serve it immediately.

Oven-Fried Chicken

2010-08-26T19:24:00.004-04:00

I was not looking forward to making this Barefoot Bloggers recipe, only because I’ve been trying to eat healthier lately and watch my calories. In my attempt to keep this dish healthier, I used boneless skinless chicken, not quite sure if it would work. In the end, I just thought of this dish as a rare and special treat, and it was, (even with my skinless chicken)!

This dish wasn’t difficult but it did take some time to prepare, starting with a buttermilk bath, coating and frying the chicken, and finally baking in the oven. The chicken comes out beautifully golden brown, juicy and tender with a delightful crunchy coating. So tasty! Thanks to Vicki of My Fare Lady for choosing this recipe.

Source: Oven-Fried Chicken, Barefoot Contessa Family Style

Ingredients

2 chickens (3 pounds each), cut in 8 serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Ultimate Grilled Cheese

2010-08-25T20:43:00.000-04:00

McHubby and I have had so many dinners of grilled cheese sandwiches with a bowl of soup, so obviously I had to make the Contessa’s Ultimate Grilled Cheese. The fact that this was a recipe from the newest soon-to-be-released Barefoot Contessa cookbook made it even more appealing. This grilled cheese had such a rich, layered flavor. The toasted bread was perfectly buttery and golden browned with a wonderful crunch. Thanks to Rebecca of Ezra Pound Cake for selecting this Barefoot Bloggers recipe and one of my favorite comfort foods!

Source: Ultimate Grilled Cheese, Barefoot Contessa How Easy Is That?

Ingredients

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
¼ cup Dijon mustard
¼ cup freshly grated Parmesan cheese
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced ½ 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

Directions

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 ⅓ 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.

Mixed Berry Cheesecake

2010-08-21T22:33:00.001-04:00

This has been a tough month on my diet with the Barefoot Bloggers recipe selections, including this one chosen by Nathalie of Snowbell Jewelry. Don’t get me wrong—McHubby and I love cheesecake! Despite appearances, cheesecake is not difficult to make at all, and the rich, creamy flavor of this one is so rewarding. The jeweled colors of the sweetened mixed berries make a beautiful adornment for the top of the cheesecake. Simply delicious!

Source: Mixed Berry Cheesecake, Barefoot Contessa

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (¾ stick) unsalted butter, melted

For the filling:

2 ½ pounds cream cheese, at room temperature

1 ½ cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

¼ cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 ½ teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam) such as currant, raspberry, or strawberry

½ pint sliced strawberries

½ pint fresh raspberries

½ pint fresh blueberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands (or a measuring cup), press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Heirloom Tomato Salad with Caramelized Onions and Goat Cheese

2010-08-15T19:15:00.003-04:00

I love fresh tomatoes in the summer! I was so excited to receive a bunch of beautiful heirloom tomatoes in our latest CSA box. This tomato salad showcases the beauty of the heirlooms, and the caramelized onions add a complementary sweet flavor to the tangy vinaigrette and creamy goat cheese. Every bite is a taste of summer. Simply sublime!

Source: Heirloom Tomato Salad with Caramelized Onions and Goat Cheese, Stonewall Kitchen Harvest

Ingredients

For the onions:

1 tablespoon olive oil

2 large or 4 small onion, very thinly sliced (about 2 cups)

Salt and freshly ground black pepper to taste

1 tablespoon sugar

For the vinaigrette:

½ teaspoon mustard

Salt and freshly ground black pepper to taste

2 tablespoons red or white wine vinegar

5 tablespoons olive oil

1 tablespoon minced fresh chives (optional)

For the salad:

2 medium, ripe heirloom tomatoes, each cut into 8 wedges

1 cup golden pear tomatoes or cherry tomatoes, cut in half if large

1 cup red pear tomatoes or cherry tomatoes, cut in half if large

1 cup packed mesclun greens

2 ounces soft goat cheese, crumbled

Directions

To caramelize the onions: Heat the oil in a large, heavy skillet over low heat. Add the onions, salt, and pepper and stir well. Cover and cook for 12 minutes, stirring occasionally until a light golden brown. Remove the cover, sprinkle the sugar over the onions, and sauté for another 5 minutes, uncovered, stirring frequently until a rich golden brown color. Let cool completely. (The onions can be made 24 hours ahead of time; cover and refrigerate until ready to use.)

To make the dressing: Mix the mustard, salt, and pepper in a small bowl. Add the vinegar, and whisk in the oil to make a smooth vinaigrette. Mix in the chives, if using, and set aside.

To assemble the salad: Arrange the tomatoes on a platter, alternating colors and shapes. Place the greens on top of, and in between, the tomatoes. Place the onions on top of the greens and sprinkle with the goat cheese. Spoon the vinaigrette on top.

Pasta with Eggplant and Basil Pesto

2010-08-15T19:12:00.006-04:00

This recipe is so easy and yummy! You can even make the pesto ahead of time. The eggplant cooks down to soft mushroom-like texture. I used penne instead of trenette (it’s easier to find). This recipe would be great for a weeknight meal, since it doesn’t take long to prepare.

Source: Trenette with Eggplant and Basil Pesto, Giada De Laurentiis

Ingredients

For the pesto:

2 packed cups fresh basil leaves

¼ cup toasted pine nuts

1 clove garlic

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

⅔ cup extra-virgin olive oil

½ cup (1 ½ ounces) grated Parmesan

For the pasta:

1 pound trenette or other short-cut pasta

½ cup (1 ½ ounces) grated Parmesan, plus ½ cup

¼ cup extra-virgin olive oil

1 (1 ½ pounds) medium eggplant, cut into ½-inch cubes

Kosher salt and freshly ground black pepper

Directions

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add ½ cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Eggplant Bake

2010-08-14T19:10:00.005-04:00

This dish is a healthier version of lasagna. The roasted eggplant takes the place of the pasta and the dish uses wilted spinach and fat free ricotta cheese with a low-sodium marinara sauce. With the healthy list of ingredients, I was surprised and delighted at how tasty this was. I’ll be making this one again!

Adapted from: Low Fat Eggplant Bake, Fiona Haynes

Ingredients

1 large or 2 medium eggplants (about 1 pound)

1 jar low-sodium marinara sauce

1 15-ounce tub fat-free ricotta cheese, drained

1 6-ounce bag baby spinach

1 garlic clove, thinly sliced

⅓ cup freshly grated Pecorino Romano or Parmesan cheese

Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees. Slice eggplant lengthwise to a ¼ inch thickness. Place on large cookie sheet coated with cooking spray. Season with salt and pepper, to taste. Roast eggplant until tender, about 20 minutes, turning once half-way through. When the eggplant is done, remove from oven and set aside. Reduce oven heat to 350 degrees.

Meanwhile, warm 2 tablespoons of olive oil in a sauté pan over medium heat. Add the baby spinach and garlic and season with salt and pepper. Cook until spinach is just wilted. Set aside to cool.

Spoon ⅓ of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay ⅓ of eggplant slices over sauce, followed by ⅓ of the spinach and ⅓ of the ricotta cheese. Repeat layers. Sprinkle the top with grated cheese and bake for 20-25 minutes until bubbling. Cook under broiler until top layer is slightly golden.