Easy Cranberry and Apple Cake

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.

Roasted Summer Vegetables

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.

Lemon Chicken Breasts

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

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

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

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.

Barefoot Popovers

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.

East Hampton Clam Chowder

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.

Oven-Fried Chicken

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

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

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.

Greek Panzanella

This Barefoot Bloggers recipe was chosen by Tara of Smells Like Home. Panzanella is a Tuscan bread salad, typically made with bread, tomatoes, olive oil, vinegar, and other vegetables. While it’s traditionally an Italian dish, this recipe combines panzanella ingredients with bold Greek flavors.

I had received most of the ingredients in my CSA box, so I didn’t have much to buy at the grocery store, and the vegetables were fresh from the farm. Now, I didn’t get exactly all the ingredients—for example, instead of red and yellow bell peppers I had the green variety—but you use what you have, right? Also, since I had a regular cucumber instead of a hothouse cucumber (also called an English cucumber), I did peel it. The last change I made was omitting the olives, since neither McHubby nor I like them.

What a fantastic selection this was! I loved this dish! This dish is just pretty with the variety of colors, as well as super flavorful. I will be making this dish again and again!

Source: Greek Panzanella, Barefoot Contessa

Ingredients

Good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

½ red onion, sliced in half rounds

½ pound feta cheese, cut in ½-inch cubes

½ cup calamata olives, pitted

For the vinaigrette:

nocoupons2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon Dijon mustard

¼ cup good red wine vinegar

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.