I make coconut cake often; in fact I’ll be making a bunny shaped coconut cake here in few weeks for Easter.Anyway, I make them often but never do I add the coconut into the batter so I was excited to give her recipe a try.I followed her recipe with the exception of the cream cheese icing, which I didn’t use due to the refrigeration requirements and the fact that I will be giving away most of the cupcakes.I was not overly impressed with these cupcakes.I found them to be a bit dry.They had a “commercial” taste to them.I don’t really know how to describe them except that I think many of the box cake mixes are better than this recipe. SO, there you have it, my review.Sorry it’s not more favorable.
Ina Garten’s recipe
Ingredients
nocoupons
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
nocoupons
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
It’s Barefoot Blogger time.I missed the posting date for the first recipe of the month so I’ll give my review for both now.For the newcomers Barefoot Bloggers are a community of food bloggers that twice monthly make, sample and post a review of Ina Garten recipes.Both of the recipes this month PUSHED me right past my comfort zone.I was a good foodie, sucked it up and followed the recipes.
The first recipe for the month was chosen by Todd of A Cooking Dad and he chose Indonesian Ginger Chicken which can be found in The Barefoot Contessa Cookbook on page 125 or on the food network site.This was a nice recipe and my family really enjoyed the chicken.I don’t eat chicken off of the bone so my boneless chicken breast was not so wonderful, very dry! I will make this chicken again for my kids and husband.This recipe makes nice wings too.
Ingredients
nocoupons
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
Directions
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
Second Recipe of the month
Jennifer of Our Blessed Home chose the second recipe Shrimp Bisque which can be found in Barefoot Contessa at Home on pages 52-54or again on the food network site.
To say I was not excited about this recipe would be an understatement.I grew up in South Florida and the idea of any seafood prepared with seafood purchased in the middle of Texas just grosses me out.But again, I was a big girl and made the bisque just as Ina would.I took a few pictures then sat down with my family to eat and IT WAS GOOD.Would I make it again??? Maybe when we are in Florida for the summer.My husband and seven year old had seconds. My five year old finished his original bowl and my three year old informed me that she does not like SHARK soup.Who knew?
Shrimp Bisque
Seafood Stock!
Ingredients
nocoupons
1 pound large shri mp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
It’s been quite a bit of time since I last posted for Barefoot Bloggers.Barefoot Bloggers are a community of bloggers that twice monthly make, taste, review and post about Ina Garten recipes. Michelle ofWelcome to the Club selected this month’s recipe.Michelle picked Stuffed Mushrooms.I have been making stuffed mushroom for a long time so I decided to do my best to following Ina’s directions and break out of my comfort zone. At first glace the recipe seems to have a lot of unnecessary fat added.I don’t “normally” add sausage or mascarpone cheese (Italian sour cream).I joined the Barefoot community to expand my cooking mind so… I basically stuck to the recipe.
My review?Well... I will go back to my regular recipe.I do think that Ina’s were delicious but I still think you can get the same flavor without all the extra calories.If you don’t mind the extra calories nor have a recipe you love, give these a try.They are Yummy!
Ina Garten recipe
Ingredients
Any changes I made will be in red.nocoupons
16 extra-large white mushrooms (I used smaller mushrooms so the kids eat them easier)
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry(I used Vigne Nuove Italian wine)
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the 50 minutes, until the stuffing is browned and crusty.
It’s Barefoot Bloggers time. Barefoot Bloggers are a community of bloggers that get together twice monthly to make, eat and post about Ina Garten’s recipes. Today’s recipe was chosen by Summer of Sexy Apartment. She has Chosen Blue Cheese Soufflé, which can found in Barefoot in Paris. This was my first soufflé and it was not only easy but also beautiful and delicious. My only advice is to make sure you have ALL the ingredients before you get started. I was reading as I was going and half way in realized I was short one egg white. Thank you to our wonderful friends and neighbors for coming to the rescue.
Here is Ina’s recipe. I did make a few changes, those will be in red. Ingredients
· 3 tablespoons unsalted butter, plus extra for greasing the dish · 1/4 cup finely grated Parmesan, plus extra for sprinkling · 3 tablespoons all-purpose flour · 1 cup scalded milk · Kosher salt and freshly ground black pepper · Pinch cayenne pepperExtra pinches · Thyme · Pinch nutmeg · 4 extra-large egg yolks, at room temperature · 3 ounces good Roquefort cheese, chopped 1C Bergenost · 5 extra-large egg whites, at room temperature · 1/8 teaspoon cream of tartar
Directions Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
Vampire’s Morning Cocktail Ingredients:
Orange juice
Pineapple Juice
Cranberry juice (the straight stuff)
Ginger Ale
Directions:
Fill a highball glass half full with a 50/50 mix of orange juice and pineapple juice.
Top the glass off with ginger ale.
Drip the cranberry juice down into the glass. It’s good for it to drip a bit on the glass for a more bloody effect.
It’s Barefoot Bloggers day. Jill, of My Next Life, selected today’s recipe. This recipe was fabulous and really hits the spot on cold and rainy days. It’s hard for my children to manage keeping soup on their spoons all the way to their little mouths so I made some fried Chicken breast strips to go with our soup. I was thinking that the kids could use the chowder as a dip. They ended up eating all their chicken then all their chowder. The thick consistency made it much easier for them to manage. Luckily, this recipe makes enough to feed a small army so we have tons in our freezer. I did make a few changes after reading some of the recipe reviews. I used less stock, no butter, more bacon, mashed the potatoes, added nutmeg and thyme. I would make this again exactly the way I did this time. Enjoy.
Directions In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Bagel Eyes My family enjoys waking up to these eyes staring at them from their plates.
I’m finally back. Still nursing a slight headache but the Barefoot Bloggers recipe that I missed is helping me get back on track.You know chocolate therapy!This last recipe of the month was picked by Mary of Passionate Perseverance.Mary chose Beatty’s Chocolate Cakewhich can be found in Barefoot Contessa at Home or at the bottom of this post.This cake is out of this world.It will now be my go to chocolate cake recipe.My one and only complaint is that the espresso was a bit too much.I will reduce the amount next time but definitely keep it in.The comment to the side of the cookbook recipe states to make sure you use two 8 inch by 2 inch cake pans or the batter will run over.I used three 9 inch pans and I was very happy with the appearance of the cake and had no oven fires to put out.Yummy cake! Thank you Mary for choosing this recipe. Don’t know what Barefoot Bloggers are?Click here Barefoot Bloggers.
Ina’s Recipe:
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Directions
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
I’m finally posting my Barefoot Bloggers recipe from last week.I love, love, love the recipe that was chosen for last weeks challenge.I know your saying to yourself “ if she loves it so much then why didn’t she post on time?” well, good question.We make this recipe at least once a week and sometimes the kids want it so much that we’ll have it more than once.The recipe is for Pizza.That’s right. How simple? Pizza.This recipe was picked by Andrea of Nummy Kitchen.The recipe is White Pizza with Arugulaand it can be found in Back to Basics on page 82. For those of you who have not seen the posts “around town” Barefoot Bloggers are a community of bloggers that make and post reviews of Ina Garten recipes twice monthly.Now back to the pizza.
What I love about this recipe is the dough.Each and every time I make this recipe the dough turns out perfect.I have made the dough with all-purpose flour, Whole-wheat flour and ½ all-purpose ½ whole-wheat.No matter what you choose this is a very good and very easy dough recipe.Ina suggests to make a garlic/pepper infused oil to spread on the dough.I agree the oil makes the difference between a good pizza and a great pizza.Again, we play with different flavors for the oil.Sometime rosemary/garlic, sometime pepper/garlic and other times just garlic.Have fun with the flavors of the dough and the oil. The only other change we made to her recipe is to grill it.If you have never grilled a pizza, DO!
There is nothing better than grilled pizza.OH and I almost forgot.This pizza dough is a great way to use up leftovers or things that need to be used in your refrigerator.Again, HAVE FUN!
Finally, unfortunately I don’t have a picture of our arugula pizza but the lemon with the Fontina cheese is so very summery and refreshing.
11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette:nocoupons
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced
Directions
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the dough on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
TIP: Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP: Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP: To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.
Today is Barefoot Blogger day. Barefoot Bloggers are a community of bloggers that twice-monthly make, taste and post Ina Garten recipes.Veronica of Supermarket Serenade selected the first recipe of the month, mango banana daiquiris.I was very excited when I saw this month’s selection and could not wait to make these. Being born and raised in Florida, mangos are a favorite fruit of mine.Not only do they taste super great right out of the yard but they also combine with just about any other food AND they are a great way to entertain bored children.I would love to explain how they would keep us entertained but my mom might read this.Anyway, I’m going on record saying that these were a bit too much for my taste.I love the taste of the fruit combination and I agree with Ina that the lime really kicks up the fruit taste but I think that these would be better as a smoothie or even ice cream combination.They are just to heavy to be a refreshing cocktail that I would long to have while lying by the pool or on the beach.These were fun to try and my husband enjoyed them and I’m inspired to make this into ice cream.
Mango Banana Daiquiris
From Barefoot Contessa’s “Back to Basics” cookbook
Ingredients:
2 Ripe Mangos, chopped
1 Ripe Banana, chopped
½ C freshly squeezed lime juice
¼ C Sugar Syrup
1 ¼ C Dark Rum
2 C Ice
Direction:
Place the mango, banana, lime juice, sugar syrup and rum in a blender and process until smooth.Add 2 Cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with mango slices.
Tip: Some people are allergic to mango.I have found that if you peal the mango under running water you will not get a rash running up your forearms.
We spent the last week in Florida and therefore missed making and posting the Barefoot Bloggers recipe. This recipe was chosen by Aggie of Aggie’s Kitchen.
Seeing and reading all the wonderful posts was bitter sweet.It made me long for some of my own to eat but I also learned to made extra crumble.So, we arrived back home last night and I made the crumbles today and I DID DOUBLE the crumble.It all worked out so perfect.It was rainy and not over 100 degrees out.My 4 year-old is still on a peach high after eating a few pieces of peach pie that my cousin made us for dinner Saturday night.
Anyway, the crumbles are very very good. They are also easy and quick to make.While it’s still peach and blueberry season make these.Oh! For those who don’t know, Barefoot Bloggers are a community of bloggers that twice monthly make and post about two of Ina Garten recipes.
This recipe is not available on the FoodNetwork website:
For the fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice (I used a lot more lemon)
1/2 cup granulated sugar
1/4 cup all-purpose flour (whole wheat flour)
1 cup fresh blueberries (1/2 pint) (doubled this)
For the Crumble (I doubled this)
1 cup all-purpose flour (Whole wheat flour)
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. Serves 5 to 6.
A few pictures from our vacation in FL.
The kids, Aunt Marianne and me at LSU visiting Mike the tiger.
This month the Barefoot Bloggers recipe was chosen by Ellyn of Recipe Collector and Tester. Ellyn has chosen Curried Couscous. I thought I would be telling you guys how much I didn't like this recipe and how I would never make it again but the opposite happened. You see I'm not much of a curry fan and this recipe calls for curry. I change Ina's recipes so frequently that the last few times I decided that I would stick closer to her recipes and get the full experience. Anyway, loved this recipe. It's fast, easy, yummy and doesn't cost a million to make. I'll make it again. Thanks Ellyn for this pick. Oh, we had ours with some grilled shrimp, grilled Portabella mushrooms and a green salad. Perfect dinner! Blog friends I'm competing in a swim meet tomorrow night. With an extra 20 years and 40 pounds on my competition. I could use all the love and support you send this way! Thanks! Not that you need me to tell you but still no camera.
Ina's recipe
Ingredients
nocouponspan>
1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins (didn't add these)
1/4 cup blanched, sliced almonds(forgot to add these)
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
nocoupons
1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins(didn't add)
1/4 cup blanched, sliced almonds(forgot to add)
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion
Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
This month the Barefoot Bloggers recipe was selected by Eva of I’m Boring . Eva has chosen Outrageous Brownies which can be found in The Barefoot Contessa Cookbook on page 172. These brownies were definitely outrageous. They were very yummy. I would make them again if it were not for the million plus calories. I'm happy I made them and that I followed the recipe. Other than the calories, the only drawbacks are the cost of all the ingredients, $19.50, and waiting to cut and eat them. Try them you'll be happy you did and so will your personal trainer.
Ingredient
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
It’s Barefoot Bloggerstime. The recipe was selected by Kate of Warm Olives and Cool Cocktails who has chosen Tuna Salad. I was born and raised in South Florida and consider myself a BIG fan of anything seafood.Tuna would be the one exception.The only time that I like tuna fish and especially tuna salad is on a boat after a long day spent scuba diving.Strange I know but that’s my little quirky seafood issue.Anyway, I put on my big girl pants and got busy making Ina’s version of tuna salad.My husband loved this meal and even asked if I could suck it up and make it again some time soon.Truth be to told this was not awful. Making it a salad and not tuna salad saved it, in my opinion.The dressing was very good and a very nice complement to the tuna.
Ina’s recipe
Ingredients:
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder (I didn’t use this)
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco ) (didn’t use)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced (didn’t use)
English Cucumbers
Roma Tomatoes
Carrots
Fresh Spinach
Directions
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
It’s Barefoot Bloggers time. Barefoot bloggers are a community of bloggers who twice monthly make and share recipes from Ina Garten’s cookbooks. The recipe was selected by McKenzie of Kenzie’s Kitchen who has chosen Chinese Chicken Salad which can be found in Barefoot Contessa Parties! on page 98. This recipe, in my humble opinion, was not so great. Nor did the large amount of vinegar sit well with me. I made a lot of changes to this recipe and those will be in red. Maybe those of you who like peanut butter and cider vinegar more than me will enjoy this.
Ina’s recipe Ingredients 4 split chicken breasts (bone-in, skin-on) Boneless and skinless Good olive oil Kosher salt Freshly ground black pepper 1/2 pound asparagus, ends removed, and cut in thirds diagonally 1 red bell pepper, cored and seeded 2 scallions (white and green parts), sliced diagonally 1 tablespoon white sesame seeds, toasted Didn’t use
For the dressing: 1/2 cup vegetable oil 1/4 cup good apple cider vinegar 3 tablespoons soy sauce 1 1/2 tablespoons dark sesame oilDidn’t use 1/2 tablespoon honey 1 clove garlic, minced 1/2 teaspoon peeled, grated fresh ginger Didn’t use 1/2 tablespoon sesame seeds, toasted Didn’t use 1/4 cup smooth peanut butter 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper
Directions: Preheat the oven to 350 degrees F. Pan fried mine. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.I served this warm over fried rice.
It’s Barefoot Bloggers Time. Barefoot Bloggers are a community of bloggers who twice monthly make and share recipes from Ina Garten’s cookbooks. The recipe for this month was selected by Anne of Anne Strawberry, who has chosen Tomato and Goat Cheese Tarts. I, for some reason, was not excited to make this recipe. Maybe it’s the 80 degree weather we’ve been having combined with baking at 425ºF? But with my husbands pushing, and assitance, I made these. WOW, these are so yummy. I love, love, love, that I used the lemon juice instead of the thyme. The lemon juice was a nice complement to all the cheese and made it taste more springy. I cut back on cheese where I could, I didn’t want to consume my full day of caleries in one little tart. I would make these again and make them the exact same way I did last night.
Her recipe: As always my changes will be in red. Ingredients:
1 package (17.3 ounces/2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves I omitted the thyme and used fresh lemon juice. 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler Omitted the Parmesan. 4 ounces garlic-and-herb goat cheese (recommended: Montrachet) I used French Goat Cheese and Dill Havarti Dofino. 1 large tomato, cut into 4 (1/4-inch-thick) slices I put several slices on each. 3 tablespoons julienned basil leaves
Directions: Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil, squeeze lemon juice over tart, and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
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