Archive for the ‘Barefoot Blogging’ category

Barefoot Bloggers: Spring Green Risotto

May 13, 2010

On Barefoot Bloggers this week, Kimberly from Indulge & Enjoy has chosen Spring Green Risotto.  This is a great recipe from the Barefoot Contessa.  It starts with lots of goodies like leeks and fennel.

Ina uses alot more “greens” in her risotto than I did – she calls for asparagus (which I’m already tired of) and green onions (which I neglected to buy).  Even with the omissions, I ended up with a delicious, lemony risotto.

A word of warning about this recipe – I used HALF the amount of pepper, lemon juice, and lemon zest as recommended and, in my opinion, the dish still had plenty of lemon and pepper.  So, be careful there!

I hope you enjoy this recipe (which can be found in Back to Basics on page 147) as much as I did.  It’s another “keeper” from the Barefoot Contessa.  Thanks for the great pick, Kimberly!

It’s Thyme To Eat!

Carol

Barefoot Bloggers: Jam Thumbprint Cookies

April 29, 2010

April has been “Cookie Month” with lots of new recipes being tested.  I am thrilled to say that I have found another keeper.  (Please don’t let the bad photography deter you from this recipe).

Over on Barefoot Bloggers, Cassandra of Foodie with Little Thyme chose these delightful Jam Thumbprint Cookies.  The recipe can be found on page 208 of Barefoot Contessa Family Style by Ina Gartner.  I was happily surprised by how much I liked these cookies.  Having tried & liked Dorie Greenspan’s  Thumbprints For Us Big Guys fairly recently, I wasn’t very open-minded going into this one.  And then I bit into one, and my mouth shouted:  “HEAVEN”!

A couple of warnings if you do make this recipe:  One, I found the dough to be v-e-r-y dry.  So dry, in fact, that I had to add a couple more tablespoons of butter to get the dough to come together at all.  Second, when she says chill the dough for 30 minutes, she doesn’t mean refrigerate the dough overnight.  Doing that made the dough too firm to easily make an indentation for the preserves.

Warnings notwithstanding, I will definitely make these again (and again) (and again).  I loved them!

Jam Thumbprint Cookies

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, at room temperature (may need more)
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam (I used raspberry)

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

It’s Thyme To Eat!

Carol

TWD: A Hit and A Miss

April 27, 2010

This week’s recipe on Tuesdays With Dorie was Chockablock Cookies.  It was chosen by Mary of Popsicles and Sandy Feet.  If you visit Mary’s website, you can get the recipe or it can be found on page 86 of Baking From My Home to Yours by Dorie Greenspan.

There are many, many possible variations on these cookies.  You really should read the discussion about that here because these gals came up with some variations that sound great.  I made them with raisins, bittersweet chocolate chips and, knowing that I’m not a big fan of molasses, I subbed Lyle’s Golden Syrup for half of the molasses.  I should have taken a pass on making these cookies because a) I don’t like molasses and b) I don’t like fruit and chocolate together.  But, I wanted to try them.  Mistake.  I thought they were awful.  Absolutely awful. 

 And now, the good news:

I also made Dorie’s Lenox Almond Biscotti found on page 141 of Baking From My Home to Yours.  This is a recipe that the Tuesdays with Dorie group made before I joined them.  These biscotti turned out perfectly.  I absolutely loved them.  I am sure that I will make this recipe again and again.  Thanks, Dorie, for this recipe!  It is wonderful. 

It’s Thyme to Eat!

Carol

Barefoot Blogger: Raisin Pecan Oatmeal Cookies

April 22, 2010

So, I’ve been traveling (and recovering from my travels!) which made me a week late posting about this gem of a recipe from Ina Gartner, aka The Barefoot Contessa.  Leslie of Lethally Delicious chose Raisin Pecan Oatmeal Cookies for the Barefoot Bloggers  to try.

This recipe can be found in Back to Basics on page 214 as well as on Leslie’s website,  Lethally Delicious.  Let me tell you, this recipe is a keeper.  By adding toasted pecans, Ina has come up with a really nice variation on traditional Oatmeal Raisin Cookies.  I really liked these as did my coworkers.  I hope you enjoy them, too!

It’s Thyme To Eat!

Carol

Barefoot Bloggers: Caesar Club Sandwich

March 25, 2010

 

Yum!  This week, Karen of Shortbread chose Caesar Club Sandwich as our recipe to try over on the Barefoot Bloggers.  This recipe, which can be found in Barefoot Contessa at Home, was a big hit in my house.  It starts with bone-in chicken breast roasted in the oven.  The delicious homemade Caesar salad dressing was easy to make.  I substituted about 3/4 of an anchovy filet for the anchovy paste because that’s what I had.  I also substituted Romaine for the Arugula and left out the sun-dried tomatoes.

I loved this sandwich.  The only thing I wish I had done differently is make more!  Ron has already claimed the leftovers so there’s none left for me.  Boo hoo.

Caesar Club Sandwich

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

 It’s Thyme to Eat!

Carol

Barefoot Bloggers: Individual Meat Loaves

March 11, 2010

I admit it.  I was extremely skeptical of this recipe.  Oh, Contessa, I apologize.  Who knew there was so much room for improvement in my meatloaf recipe?

Tonya of  What’s on My Plate?  chose this recipe for the Barefoot Bloggers.  I made it exactly as written with two exceptions: I used dried thyme instead of fresh and I used fresh breadcrumbs.

The only change I’ll make next time is to try these with a lower fat meat.

Click  for the recipe.  Here are the ingredients:

  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

I’m telling you: this is a GREAT recipe.  WE loved it. I will definitely make it again.

It’s Thyme to Eat!

Carol

Barefoot Bloggers: Baked Shrimp Scampi

February 21, 2010

What a gem of a recipe this one is!  I’m so glad I joined Barefoot Bloggers and that Jill of Insanely Good Food chose this recipe for us.  In my mind, it’s not your typical Scampi recipe, but boy is it good!!!  Definitely a keeper!

Try to ignore my stained stoneware and just focus on the beauty of these shrimp. I’ll be making this recipe again soon.  Maybe I’ll use a prettier dish next time.  Or not.

The recipe can be found here.  It’s from Barefoot Contessa: Back to Basics.  I can’t tell you how much we enjoyed these shrimp.   Here are the ingredients:

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

It’s Thyme to Eat!