Barefoot Contessa Favorites?

[ChiefExec]

I am inventorying all my cookbooks and trying to get rid of some old ones that I don't use anymore so I can make space for some new additions. I noticed that my Barefoot Contessa cookbooks have gone virtually untouched. I don't want to get rid of these--for one thing, they're s pretty to look at--but nothing really caught my eye in them. Any suggestions?

[Middydd]

I really like her Boeuf Bourgignon recipe made with Filet, a kind of new style take on a classic, also her Coconut Thumbprint cookies.

[Judy/AZ]

Her Pan Fried Onion Dip is to die for; her Lemon Cake; Outrageous Brownies; Chicken Stew - yum and her Shortbread Cookies - all winners and keepers.

[sharris315]

Her Perfect Roast Chicken is a standard here. There is also one I use for roasted carrots - not sure of the name - that is easy and very good.

Shar

[caregiver50]

Just made her Gorganzola sauce for beef last night to rave reviews.

Everything of hers that I have tried have not dissappointed me.

[Paris M]

I only have the Barefoot in Paris book but there are a ton of goodies in it.

My favorites: cheese straws, scrambled eggs with truffles, spinach in puff pastry, zucchini vichyssoise, boeuf Bourguignon, lemon chicken with croutons, scallops Provencal, cauliflower gratin, coconut madeleines, and pear clafouti.

[Canice]

I loved her take on Shrimp Scampi from "Family Style" and MISSINDI will be by shortly to encourage you to make the red salad with red onions (don't recall which book - I got the recipe from MISSINDI :D ).

[shopsticks]

Chicken Parmesan, Roasted Asparagus, Challah French Toast, Chicken Stew & Biscuits, Brownies...love them all! Have never made an Ina Garten recipe I didn't like!

[dlaboriel]

The lemon cake is so good. I'm posting the recipe in case someone may want to try it.

Lemon Cake
by Ina Garten
from Barefoot Contessa Parties!
(Clarkson Potter, 2001)
Makes two 8-inch loaves

Ingredients
1/2 pound unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

For the glaze
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice


1. Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

[cher48603]

Orzo With Roasted Veggies from Parties is one of our favorites. It's a very versitale recipe.

[Jazzmatazz49]

She has a marinated grilled shrimp recipe that is awesome. I have it somewhere, can't remember the exact name of it.

[waltnj]

I agree with the Orzo & Roasted Veggies and the Lemon Cake. These are probably my favorites. I almost always roast veggies as in her recipes because I think the roasted root veggies come out wonderful. That lemon cake is awfully good, I made it for Easter because my Mom loves lemon & pound cake. She kept raving about how good it was & how often pound cake is dry but this was not. I may make it again for Mother's day. The apple Crostada is good and easy.

I didn't care for her tequila lime chicken (to boozy and I like booze) and the sun dried tomato dip (it was just blah, not much flavor).

waltnj

[rosie_one]

So simple, but I like her recipes for guacamole and hummus. Very fresh tasting.

[SueK]

I love her Roasted Tomato and Basil Soup. I'm not sure if it's in one of her books, though. Her Parmesan Smashed Potatoes are great, and her homemade applesauce is, too. I know both of those are in one of her books.


Roasted Tomato Basil Soup
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Yield: 6 to 8 servings
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Episode#: IG1A05
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[mbrogier]

I love her Shrimp Scampi, Chicken Parmesan, and Roasted Vegetable and Orzo Pasta from Families cookbook. The salads are also good. There are a few other recipes I've been meaning to try, like the blueberry muffins.

I love her Pan Fried Onion Dip, her pork roast with dijon mustard (can't remember the name of the recipe), and her various roasted vegetable dishes.

[MISSINDI]

Originally posted by Canice
I loved her take on Shrimp Scampi from "Family Style" and MISSINDI will be by shortly to encourage you to make the red salad with red onions (don't recall which book - I got the recipe from MISSINDI :D ).

I'm here! I'm here! It's the Red Leaf Lettuce Salad with Balsamic Red Onions ... delicious and simple, and pretty enough for company. Interestingly enough, just looked in all 4 of her cookbooks and that recipe is not there (I got it off FoodTV).

My sister did Brunch today and made Hashed Browns from the Family Style cookbook. They were really good and very flavorful.

Surprised noone mentioned her Outrageous Brownies, though I didn't check to see which book that was in. Also her Roasted Carrots. Both of these recipes can also be found on the CLBB. Also, her Chicken Satay is delish!

That said, if you're getting rid of any of your cookbooks, drop me a line. Happy to buy some off you. :D

[Andrea_2]

I made her Carrot Cake Cupcakes last weekend, and they were sooo good! Only bad part is that they ended up being overbaked. My oven usually underbakes EVERYTHING, so I didn't even check on them until the timer went off, and by then they were just barely salvageable. I can only imagine how good they'd be when not overbaked!

That red leaf salad sounds really good. I think I am going to go look for that recipe for an upcoming party.

[BlakeC]

Hello, I am new here and I have several BF Contessa recipes I love.

They are:

Outrageous Brownies
Lemon Bars
California Pizzas
Herbed Grilled Shrimp
Chicken Stew w/ Biscuits and
the Parmesan Chicken w/ greens

I think that is it for now ! :)

[shopsticks]

MISSINDI - I have the parties, family style and paris cookbook. Which one am I missing?

[lmewilson]

i was at my bookclub last week, and the hostess made a ina garten recipe: curried couscous salad. it tasted so good, that i even skipped the dessert in order to have another helping!

also, her banana sour cream pancakes are super yummy.

[Canice]

shopsticks, looks like you're missing her first book, just titled -- as I recall -- "Barefoot Contessa".

Welcome, BlakeC!! Hope you find lots of great information here and make yourself at home!

[newtricks]

She has a delicious spinach gratin recipe. I'm not sure what book it's from, I got it off the internet.

Also, her turkey meatloaf has lots of fans. I have to tweak it a little but like it.

[Spice of Life]

Oh, don't get rid of those books! I use her 1st and 2nd books all the time. In Barefoot Contessa: The Roasted Eggplant Spread is a staple and always requested that I bring to parties for an appetizer. I LOVE her Lemon Grilled Chicken and make it regularly. It goes especially well the the Orzo and Roasted Veges which is in the "Parties" book. There are her fabulously, rich brownies, super delicious coconut cupcakes, Roast Chicken, Roasted veges. From her I learned that my favorite way (and my DH) to eat asparagus and brussel sprouts is by roasting them -YUM! Try her Cheddar Chorn Chowder, I was addicted to it for a while (until I went on South Beach). Also great is her Pan-fried Onion dip and Sun-dried tomato dip. I've heard that her Granola recipe is fantastic though I haven't tried it yet. I've made her fresh fruit tart with great success and her spinach pie. Try her Banana Crunch Muffins, also heard they are fantastic. Her scones are wonderful too. In Parties book, her Chocolate Ganache cake was super easy and very impressive in flavor. So is the Apple Crostata. Oh, there are so many more recipes but I have to stop somewhere. Now, I'm not saying that you should be making her rich recipes all the time but for entertaining or special occasions they work wonderfully. (Except for the Roasted Eggplant Spread which is healthy and so tasty you can eat it regularly). Besides, the books are so beautiful. I use them more in the spring & summer.

I just had to add in the I've made her Lemon Cake so many times that there are stains all over that page. It is a must! It makes two loaves so you can freeze one for another time!

[MISSINDI]

Originally posted by shopsticks
MISSINDI - I have the parties, family style and paris cookbook. Which one am I missing?

Her first one, The Barefoot Contessa Cookbook (http://www.amazon.com/exec/obidos/tg/detail/-/0609602195/qid=1115035649/sr=8-2/ref=pd_csp_2/002-3923261-3571244?v=glance&s=books&n=507846)

[shopsticks]

Thanks, MISSINDI & Canice! I'll have to make sure I get that one.

[granolagirl]

My favorites are:

Parmesan smashed potatoes
Chocolate truffles
Jam Thumbprints
Macaroni and cheese
Cranberry Harvest muffins

[KAnn]

Oh, I just love Ina's books! I can't wait for the new release this fall! I probably use Barefoot in Paris the least, and, yes, Ina is not light cooking, but I improvise, etc. I watch her shows and then pull out the books and make comments and I find that really helpful.

[sarah louise]

I only have the Barefoot in Paris book but there are a ton of goodies in it.

My favorites: cheese straws, scrambled eggs with truffles, spinach in puff pastry, zucchini vichyssoise, boeuf Bourguignon, lemon chicken with croutons, scallops Provencal, cauliflower gratin, coconut madeleines, and pear clafouti.

Is anyone willing to post the coconut madeleines recipe? It sounds perfect for an upcoming event.

Thanks! sarah

[cher48603]

Is anyone willing to post the coconut madeleines recipe? It sounds perfect for an upcoming event.

Thanks! sarah
Here you go. This was posted on the Contessa's Kitchen board by decolady.

Coconut Madeleines

1 1/2 Tbsp melted butter
3 extra large eggs -- at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
1/4 lb unsalted butter -- (1 stick) melted and cooled
1 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar (optional)

Preheat the oven to 375°F. Use the melted butter and some extra flour to grease and flour madeleine shells.

Beat eggs, sugar, and vanilla on medium speed in a large electric till light and fluffy. Cream the butter into this mixture. Sift dry ingredients and fold into batter along with the coconut.

Fill each madeleine shell nearly full. Bake approximately 10-12 minutes, or until they spring back when pressed. Gently tap the cookies out of the molds and allow to cool. They can be placed on cooling racks, waxed paper or parchment. Dust with confectioners' sugar, if desired.

Makes 2 dozen

S(Internet Address):
"http://contessabare.proboards48.com/index.cgi?board=barefoot&action=display&thread=1112214322"

NOTES : Ina suggests using a pastry brush to grease the madeleine shells.

[mami2emily]

I have the first of her cookbooks, Barefoot Contessa Cookbook. Everything I try is great. That got me hooked on her TV show on the Food Network. Whenever I am entertaining guests I know I can rely on one of her recipes. Too many to mention, but the Filet of Beef Bourguignon and the Shrimp Salad are among those at the top of my favorites list.

[DCook]

Man, I love her cookbooks. I only have Family Style and was very close to ordering The Barefoot Contessa Cookbook on Friday

everything I've tried from Family Style is great, particularly our latest discovery of Parmesan Roasted Asparagus

[Sue1]

Would anyone be willing to post her orzo and roasted veggie recipe? It sounds great. Thank you.

Sue

[cher48603]

Sue,

This recipe works very well served at room temp.

You can cut the oil back to approx 3 tablespoons each time it's called for and still have very good results. I prefer this with cubed feta (as written) but have made it with crumbled too. It's still yummy!

Orzo With Roasted Veggies

1 small eggplant -- peeled and 3/4-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
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

FOR THE DRESSING
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

TO ASSEMBLE
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into chiffonade

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. 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.

Serves 6

Recipe By :Ina Garten
Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"

NOTES : This is a variation of a wonderful dish invented by Sarah Leah Chase for her specialty food store in Nantucket, Que Sera Sarah. All these vegetables ripen at the same time and they're readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta, and basil leaves at the last minute.

[sarah louise]

Cher48603, thanks for posting the coconut madeleines recipe for me! I will check out the website.

Thanks! -sarah

[UnGourmetGal]

Has anyone tried her Brownie Pie, it was featured in the episode where she makes lunch for some painters. It looked so decadent when she cut into it, but what does it taste like? I usually always love her desserts, but I wanted to make sure before I went out grocery shopping.

[cher48603]

Cher48603, thanks for posting the coconut madeleines recipe for me! I will check out the website.

Thanks! -sarah
My pleasure :D

[gardenmom]

I bought Family Style and Barefoot Contessa at Costco 2 weeks ago ($21), and so far I made and loved the shortbread (w/almonds) and Thumbprint Cookies, and the Crunchy Banana Muffins. Really great recipes.

I'm making Fennel Potato Gratin tonight. Can't wait.

Her recipes aren't Cooking Light, but they are winners.

(I've made her carrot cake cupcakes for awhile from Foodtv. Great.)

I like this thread!

[heavy hedonist]

Ooh, gardenmom, tell us how the gratin turns out-- I love fennel.

[mami2emily]

...when I made it. The whole family loved it. I also love fennel.

[Sue1]

Cheryl

Thank you for posting the recipe. I can't wait to try it this weekend.


Sue

[cher48603]

Cheryl

Thank you for posting the recipe. I can't wait to try it this weekend.


Sue
It's a great recipe. Enjoy!

[Rae]

Has anyone made the spiral ham from "The Barefoot Contessa"? It is glazed with chutney and other seasonings. I'm thinking about trying it for Easter and thought someone here might have tried it?

TIA!

[MelissaAS]

Just jumping in to say I love those Jam Thumprints and the Flag Cake is a staple every 4th of July. Also- I recently saw that Stonewall Kitchen is selling some of her mixes and marinades, interesting: www.stonewallkitchen.com

Melissa

[LHBryan]

Has anyone made the spiral ham from "The Barefoot Contessa"? It is glazed with chutney and other seasonings. I'm thinking about trying it for Easter and thought someone here might have tried it?

TIA!

Rae,
I made the spiral ham a couple of years ago for Christmas and we loved it! From what I remember it was very simple and a nice change of pace from the standard honey-baked ham.
-Laura

[sfarler]

Could someone please post the Fennel Potato Gratin recipe?

I LOVE anything with fennel in it and the name sounds fabulous.

TIA

[Lys]

UnGourmet Gal -

The brownie tart is FANTASTIC! I have made it a few times and have loved it. It is one of our fav dessert recipes. I have never done the creme anglaise with it, but have drizzled chocolate ganache on it and it's heavenly. It's rich but still has a light texture (dont' know if that makes any sense).

I use the Barefoot Contessa (original) and Parties books the most. I have yet to try a recipe (other than the chocolate ganache cake) that I haven't loved. Some of my fav recipes, off the top of my head from her books are:

pan fried onion dip
sun dried tomato dip
spinach gratin
potato fennel gratin
smashed sweet potatoes and apples
banana crunch muffins
sour cream coffee cake
chinese chicken salad
pasta, pesto and peas
balsamic roasted onions
orzo with roasted veggies
chicken with morels
goat cheese tart
lemon cake
lemon chicken
orange chocolate chunk cake....

I know that there are more, but those are what I can think of now. They are definitely a great investment.

[mackandme]

Would somebody be able to post her pan fried onion dip? I see a lot of people posting about her, but I don't have cable so I've never seen her...

[HealthyinMN]

Would somebody be able to post her pan fried onion dip? I see a lot of people posting about her, but I don't have cable so I've never seen her...

Pan Fried Onion Dip (Barefoot Contessa)

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

[mackandme]

wow, that was fast. thanks!

[erinlovesmarc]

Can someone post the parmesan smashed potatoe recipe...I can't find it anywhere!!!! Thanks a bunch :) !

[DCook]

I'm so excited - I just placed my order for Barefoot Contessa, the original. Can't wait!!!

[SheRa]

i made the Roasted Tomato Basil Soup last night to bring to work for lunch today. i cut the recipe down to 1/4 because i'm the only one who eats soup in my house. it smelled WONDERFUL, so i hope it's good! the tomatoes weren't TOO ripe (winter, ugh!!) but it looks tasty!

[granolagirl]

Parmesan Smashed Potatoes

Ina Garten
Serving Size : 8

3 pounds red potatoes -- unpeeled
1 tablespoon kosher salt -- plus 2 teaspoons
1 1/2 cups half-and-half
8 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup Parmesan cheese -- freshly grated
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of kosher salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter.

Put the potatoes into the bowl of an electric mixer fitted with the paddle attachment and mix them for a few seconds on law to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Source:
"The Barefoot Contessa Cookbook"

[Lys]

Just an FYI on the pan - fried onion dip - I LOVE it... and I have always made it using light/ low fat ingredients and it comes out great.

[jellyben]

Just an FYI on the pan - fried onion dip - I LOVE it... and I have always made it using light/ low fat ingredients and it comes out great.

I also cut WAY back on the butter and oil, and it is a favorite around here!!