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*October 2010 COTM: BAREFOOT CONTESSA COOKBOOK - Breakfasts

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Our cookbook for October 2010 is the BAREFOOT CONTESSA COOKBOOK.

Please use this thread to discuss recipes from the chapter Breakfasts. A list of each recipe contained in these chapters, along with a link to an online version if one exists, follows.

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

BAREFOOT CONTESSA COOKBOOK

= = = Breakfast = = =

-- the perfect cup of coffee --

homemade granola pg 210
http://www.foodnetwork.com/recipes/in...

banana crunch muffins pg 212
http://www.foodnetwork.com/recipes/in...

raspberry corn muffins pg 215
*horrid website but the recipe is correct
http://foodnetworkfool.blogspot.com/2...

cranberry harvest muffins pg 216
http://www.foodnetwork.com/recipes/ba...

cheddar dill scones pg 218
http://www.foodnetwork.com/recipes/ch...

strawberry scones pg 220
http://www.foodnetwork.com/recipes/in...

maple-oatmeal scones pg 222
http://www.foodnetwork.com/recipes/in...

hot chocolate pg 225
http://www.foodnetwork.com/recipes/in...

-- white hot chocolate --

orange yogurt pg 229
http://www.foodnetwork.com/recipes/in...

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  1. Homemade granola, p210
    I made the granola this morning and despite my neglect and substitutions, I think it turned out delicious.

    I didn't add the coconut because I didn't have any. I cut the oil just a smidge. I was going to cut it back more, but my husband asked what I was doing this morning and when I said I was making granola, his comment was "make it good, not the healthy kind." So I ended up with just over a half cup of oil (between 1/2 cup, and the 3/4 cup called for). I also added a tsp or so of vanilla to the honey and oil and added a healthy pinch of salt to the whole mixture. I also added a bit extra almonds and oats to make up for the coconut which was missing.

    My main issue was neglect. I mixed the oats, almonds together and stirred in the oil/honey/vanilla/salt and then put on baking sheet. Put it all in oven at 350. At this point it is supposed to bake for 45 minutes, stirring occasionally, until golden. I set the timer for 45 min and went about with the morning. I did stir it once at 15 minutes and it looked just the same as when I put it in. At that point, life interrupted and I got distracted by my two crazy toddlers. The fact that I have the world's quietest kitchen timer also did not help. Not sure how long exactly it was in the oven, but by the time I took it out, it had definitely gone way past "golden brown." Thankfully, it was not yet black, but was more in the chestnut category, with some areas definitely mahogany. It smelled really good, though, actually. I had to throw some of the more burnt areas away, but the bulk of it still tasted good.

    After it cools, you mix in the extra nuts and dried fruit. I subbed pecans for the cashews (What I had on hand) and used only dried cherries and cranberries for dried fruit (for preference), but kept the total volume of "extras" the same. What I ended up with is really good. It is definitely heavy on the fruit and nuts, probably in part due to the lack of coconut and then having to toss out some of the oats that were burnt. I think it actually looks very premium with its chestnut color and loaded up with pecans and fruit. It's also delicious, and I can't wait to eat some with yogurt tomorrow.

    I was thinking it would make a good gift item, too. It makes a ton, so I may pack some up in pretty bags and give some to our neighbor who just had a baby.

    1 Reply
    1. re: greeneggsnham

      I read the reviews on FN before making this and plenty of reviews said the oven temp she calls for is too high. I cooked the granola at 300, watched it in 5 minute intervals after the first toss to much success! This granola is delicious with her yogurt recipe!

    2. Maple Oatmeal Scones p 223
      Recipe is linked above so I won't go into too many details
      I made a 1/2 recipe for a birthday breakfast at work - it made a lot of scones - not sure how a whole recipe makes just 14 scones....
      I had to chuckle after reading the following statement in the intro "with the addition of whole wheat flour and oatmeal, maple syrup (too give it sweetness) and buttermilk (to cut the fat)....." and then looking at the recipe which for a half recipe has half a pound of butter and 1/4 cup of buttermilk! Safe to say these are not particularly healthy but they were delicious.
      It's a relatively simple recipe - for some reason she suggests using a stand mixer to cut fat into the dry ingredients, I just used the food processor. I added the liquid, pulsed a few more times and then brought it together after tipping it out onto a floured board. I cut it into small mini scones - it made a lot....
      The scones baked up wonderfully - really light (despite all of that butter) with a distinct maple taste ( I used Maple syrup from a farm near us that is grade C and very dark - we love that flavor) with the wholewheat flour they are not too sweet (I used KA white whole wheat - you'd be fine with true whole wheat I think) .
      Definitely a treat breakfast but very tasty

      1. Raspberry Corn Muffins - p215
        WARNING - significant recipe adulteration ahead. (I figure that with a smaller book this would be acceptable)
        So I had to make breakfast treats for a birthday breakfast at work and some of my colleagues are gluten intolerant. I made the maple oatmeal scones (see below) following the recipe exactly and then decided to try adapting the corn muffin recipe to see if it would work gluten free.
        I substituted the flour for a gluten free all purpose flour mix from Bob's Red Mill & used a white cornmeal that's grown locally. I made a half recipe and made it into mini muffins - it made 24 mini muffins - again her portions seem huge.
        It's a simple recipe - mix dry and wet ingredients separately, then combine until just blended.
        The smaller size muffins took about 20-25 mins to bake rather than the 30 she suggested
        Given the white cornmeal they were rather wan looking - maybe I should have left them in a bit longer to get browner but I didn't want them to be dry.
        I served with raspberry preserves on the side rather than injected into the muffin (wasn't convinced about the transportation readiness of the jam filled original).
        They were a hit with the gluten intolerant colleagues - to me they tasted a bit odd (almost peanuty eventhough no peanut involved - maybe the chickpea flour in the wheat replacement) but they were moist enough had a nice texture.

        1. Strawberry scones

          Made 1/2 batch as whole batch called for 3/4 lb butter....

          Made in food processor, removing after incorporating the butter, and mixing in wet by hand, using one cup dried berries to her recommended 3/4 cup for full recipe. I made it into 15 triangles, probably should have done 12 but wanted extra for the work crew...overall, these are ok, but very bland. There is little to no strawberry taste. I wouldn't reccomend them and I will use the rest of the dried berries in another recipe...too bad, I was looking forward to these and usually have good luck with her recipes.

          Ps the full recipe is supposed to make 14-16 scones...

          1 Reply
          1. re: geminigirl

            Not sure which of Ina's cookbooks these are out of, but I know they are both posted on the FN website. First: smoked salmon frittata. Can't tell you how many times I have made this for a crowd. I make it in a shallow, round Chantal baking dish and it comes out looking like a magazine cover. Second: banana sour cream pancakes. Try them, they will become your family's go to pancake recipe. Also great without the bananas.

            http://www.foodnetwork.com/recipes/in...
            http://www.foodnetwork.com/recipes/in...