The Barefoot Contessa ...
Ina Garten
I am a real fan of Ina Garten and her up-scale, yet so simple method of entertaining. I NEVER miss her show, and some of the recipes she has shared there and in her cookbooks have become staples around my house.
Watching the Barefoot Contessa is like paying a visit to a dear friend. And I love it even more when her husband Jeffrey joins her. They are the ultimate romantic couple!
Ina's Garlic Roasted Potatoes
from Barefoot Contessa Parties!
3 lbs. small red or white potatoes
1/4 c. good olive oil
1-1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Ina's Lemon Cake
from Barefoot Contessa Parties!
1/2 lb. unsalted butter
2-1/2 c. granulated sugar
4 extra-large eggs (at room temperature)
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice
3/4 c. buttermilk at room temperature
1 tsp. pure vanilla extract
2 c. confectioners' sugar
3-1/2 T. freshly squeezed lemon juice
Preheat the oven to 350ºF. Grease two 8 ½ x 4 ½ x 2 ½ -inch loaf pans. 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.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ 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 an hour, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ 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.
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.
Ina Garten’s Outrageous Brownies
The Barefoot Contessa Cookbook
1 lb unsalted butter
28 oz semi-sweet chocolate chips, divided
6 oz unsweetened chocolate
6 extra large eggs
3 T. instant coffee granules
2 T. pure vanilla extract
2-1/4 c. sugar
1-1/4 c. all-purpose flour, divided
1 T. baking powder
1 tsp. salt
3 c. chopped walnuts
Preheat oven to 350. Butter and flour a 12×18x1 inch baking sheet.
Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 c of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake!
Allow to cool thoroughly, refrigerate, and cut into squares.
Ina’s notes:
** Flouring the chips and walnuts keeps them from sinking to the bottom.
** It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
