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Oct 1, 2010 06:36 AM

*October 2010 COTM: BAREFOOT CONTESSA - Other Sources

Our cookbook for October 2010 is the BAREFOOT CONTESSA COOKBOOK.

Please use this thread to discuss recipes attributed to Ina Garten but not contained in the Barefoot Contessa Cookbook. These recipes could be from any of her other cookbooks or from online sources. When posting, please include the name of the book and page number, or post a link to your online source.

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.

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  1. Broccoli and Bow Ties, 2002 Barefoot Contessa Family Style

    We liked this very much. Quick, easy, tasty: three words we like A Lot. I doubled the amount of each ingredient except the broccoli which came to 4 1/2 cups not 8 as the recipe calls for. And, to be perfectly honest the recipe calls for 1/2 pound of farfalle for 6 - 8 servings which I thought was out of balance. Since I was making this as a pasta dish, not a vegetable dish the change worked out very well.

    Broccoli florets are cooked in a large "pasta" pot for 3 minutes then removed to a bowl. Cook the pasta in the same water till al dente. When done add the pasta to the bowl with the broccoli. While the pasta is cooking heat butter and oil, then cook garlic and lemon zest over medium-low heat for a minute. Take the pan off the heat, add 2 teaspoons salt, pepper and lemon juice and pour over the broccoli and pasta. Toss well. Adjust seasoning if necessary. Toasted pignoli are then sprinkled but I didn't use them. We did. however, grate parmigiano over each serving. Very nice dish. Next time I'll probably add some crushed red pepper flakes...I also served Caramelized Butternut Squash, pg. 101 from Barefoot Contessa .

    1. Strawberry Country Cake, 2001 Barefoot Contessa Parties! page 128

      I mixed this up this afternoon--obeyed the instructions nearly to the letter for the cake itself, but (see pic) used fresh sliced peaches rather than strawberries for the middle.
      I guess I'd call this a pretty, no-surprises dessert. Very straightforward-- a simple poundcake-like round to show off fresh fruit and whipped cream. Do this, add that, nothing tricky or time consuming--she calls for 4 extra large eggs, so I used 4 large and 1 medium, and the moistness was fine. Both lemon and orange zest is in the batter and you can smell it during the baking, even though it's only 1 teaspoon total. I liked that kitchen smell! This recipe makes two 8-inch layers--the picture below shows 1 layer sliced horizontally, ready to be assembled by stacking the 2nd half on top of the peaches, then adding remaining whipped cream. (The other layer frozen, there are just 2 of us.) When I thaw the 2nd one in 2 or 3 months I'll have no fresh fruit--but I'm thinking caramel-laced ice cream?
      My SO said "excellent" but he was watching the local news (homicide!) at the time. Oh well.
      I'd recommend this, but it IS meant to be split and filled, so have a filling in mind.

      2 Replies
      1. re: blue room

        That looks absolutely lovely. DId you add any citrus extract or zest to the whipped cream?

        1. re: smtucker

          No, that didn't occur to me--I guess I was thinking "peaches and cream", and the cake was a separate project--but that's not a bad idea, to marry the two!

      2. Sautéed Cabbage, 2001 Barefoot Contessa Parties!

        This couldn't be more simple and the end result is very tasty. A small head of cabbage is thinly sliced and sauteed in ... Butter... till tender. That's it. Well, it is seasoned with salt & pepper. Because I had what I thought was a large cabbage I included a half cup of fresh chicken stock too. It was a side dish for the Barefoot Contessa's Indonesian Ginger Chicken on page 125 and brown basmati rice cooked in chicken stock and seasoned with chopped cilantro and lime juice.

        15 Replies
        1. re: Gio

          Sorry if I seem to be following you around Gio! I LOVE this cabbage recipe. So buttery.

          1. re: LulusMom

            Right, a stroll through the campus comparing cooking notes. Sounds very nice to me. Although it's raining here. Yes, the cabbage was tasty. I include cabbage a few times each month and this was a good addition to the various methods I use.

            1. re: Gio

              Put down the umbrella and come on down to this campus. Fairly nice day here.

              It isn't a very popular vegetable, but I just love cooked cabbage. Something about the consistency. Love it in soups, and love this particular recipe.

              1. re: LulusMom

                I agree, cooked cabbage has such a lovely sweetness and silkiness. This recipe sounds great, and it's not even that much butter. Given some of her other recipes, I was expected her to call for at least twice as much.

                Cooked cabbage has such a bad reputation, deservedly in cases where people boil it for hours, but who does that anymore? I wonder how many people these days have even eaten cooked cabbage. Growing up, we would have cabbage rolls occasionally, and would cook up the leftover bits of cabbage on the side (which I loved), but we never cooked cabbage by itself.

                Btw, the link above didn't work. There's must be something funny about how the Food Network handles the links, because I did a search and got the same URL as you have above, but it won't work as a link. However, searching on Food Network for Barefoot Contessa Sauteed Cabbage will get anyone to the recipe.

                1. re: Karen_Schaffer

                  I finally had a chance to make this sauteed cabbage, and it really is amazing. DH kept saying, "Really? Nothing more than butter, salt, and pepper?" It's astonishing how complex this simple combination was. This recipe will become a regular in our house for sure.

                2. re: LulusMom

                  LLM, have you tried the Smothered Cabbage, Venetian Style from Essential of Classic Italian Cooking? I adore that dish, when I have time to cook it (takes an hour and a half). It's very simple, but the cabbage has a meltingly tender texture.

                  1. re: Caitlin McGrath

                    No, and that is a book I don't have. Can you tell me more?? Very intrigued.

                    1. re: LulusMom

                      Yes, I'll post the recipe here in a little bit.

                      Okay, I'm back. She says you can use green, Savoy, or red; I don't like red much, so I use green or Savoy. Here's a paraphrase:

                      2 lbs cabbage (I just use a mediumish one that's around that)
                      1/2 cup extra virgin olive oil (I usually use a bit less)
                      1/2 cup chopped onion
                      1 T. chopped garlic
                      1 T. wine vinegar (I use white wine or Champagne vinegar)

                      The cabbage needs to be cut very fine; I use the finest slicing blade of my food processor. Cook the onion in the oil in a large sauté pan over medium heat until it's deep gold, then add garlic and cook just until it's golden. Add the cabbage and turn it to coat in the oil, and cook until wilted. Add salt, pepper, and the vinegar, cover, and turn the heat very low. Cook, stirring occasionally, for about 1 1/2 hours, until very tender. She says you can add 2 T. water during cooking if needed. When it's done, check seasoning and let rest a few minutes off heat.

                      This is great with any kind of grilled or roasted chicken, fish, etc., or just with pan-cooked sausages. I like leftovers cold, right from the fridge, but it also heats just fine in the microwave.

                      1. re: Caitlin McGrath

                        Thanks so much Caitlin. Looks/sounds like a wonderful side.

                        1. re: Caitlin McGrath

                          This sounds amazing, kind of similar in the way that her carrots are cooked to, as far as on the stovetop for quite a while. I wish there were a less hands-on way to do those carrots too! I'm going to have to try the cabbage next!

                      2. re: Caitlin McGrath

                        There's a wonderful Paula Wolfert braised cabbage with glazed onions and sauteed mushrooms recipe that's just fab. Weird combo, but works very well.` It's a French recipe in her Med. Greens and Grains Cookbook and I'll be glad to paraphrase if anybody's interested.

                          1. re: mollyomormon

                            mollyomormon: Sorry I've taken so long to paraphrase Wolfert's cabbage recipe. Hope you're still around.

                            3 Tbsps olive iol

                            1 bay leaf
                            1 clove garlic
                            5 sprigs thyme

                            1 onion, thinly sliced

                            2 pounds cabbage, cored and cut into 2 inch wedges

                            1/2 tsp salt

                            1 tsp sugar

                            1 1/2 cups chicken or meat or veg stock. (I always use chicken)

                            1/3 cup dry, white wine

                            1 1/2 oz. chopped pancetta

                            12 small red or white pickling onions, trimmed, blanched and peeled. When I'm lazy, I just add another couple of regular onions diced instead of doing all the work to use the pearl onions.

                            Freshly ground black pepper

                            1/2 lb. assorted fresh mushrooms (I use regular mushrooms and a few reconstituted dried porcini), thickly sliced

                            2 cloves garlic, thinly sliced (I almost always just press it)

                            2 Tblsp. chopped flat-leaf parsley

                            1 sprig of thyme

                            Heat 1 Tbsp of the olive oil in a dutch oven. Add aromatics and sliced onion. Cover and let sweat for 5 minutes. Add cabbage, salt, 1/2 tsp of the sugar, 1/2 cup of the stock and the wine. Cook (she says to cover with parchment paper and the lid - I leave out the parch. paper due to laziness) over low heat for 1 hour. This can also be done in a 300 degree oven.

                            While cabbage is cooking, saute the pancetta with a Tbsp of the oil in a skillet (Add a little stock to keep it moist when necessary) over medium heat until nicely browned. Add the pearl onions (or chopped onions if taking the lazy route), the remaining 1/2 tsp. sugar, another 1/2 cup stock and salt and pepper. Cook this uncovered until onions are glazed and have browned. Add this mixture to the cabbage, cover and continue cooking it over low heat (or in oven)

                            Add the last Tbsp. of olive oil to the skillet, add the mushrooms and garlic and saute slowly, adding spoonsful of stock to keep the mixture moist. Saute them for 20 minutes and then add the parsley and thyme. Cook for a few more minutes.

                            Add the mushroom mixture to the onion/cabbage mixture, cover, and cook until the cabbage is "meltingly" tender. Taste and correct seasoning if necessary. Tip the cabbage mixture into a serving bowl and then reduce the remaining juices in the pan a bit. Pour the juices over the cabbage/mushroom mix, sprinkle with parsley and serve.

                            This is really delicious and worth the trouble it takes to make. It's not actually that big a deal.

                  1. re: Gio

                    Sautéed Cabbage from Barefoot Contessa Parties!

                    I agree - so simple but so tasty! I served it as a side dish to a roast chicken dinner. The leftovers the next day were delicious mixed with some leftover mashed potatoes, like colcannon.

                  2. Chicken with 40 Cloves of Garlic from Barefoot in Paris pg 113

                    I've never made one of these "with 40 cloves of garlic" type dishes before, thinking "Who wants to peel 40 cloves of garlic?" But Ina makes it easy. You separate your cloves, plop them in boiling water for a minute, drain, and then the skins peel right off. Okay that is the recipe's first step.

                    Next, you brown seasoned, cut up chickens (the recipe calls for 2 - I halved it) in butter and olive oil. Those are then removed to a plate. The garlic cloves are added to the pan and sauteed for a few minutes. White wine and a bit of cognac are added, and you stir for a couple of minutes, scraping up the fond. Add chicken back in, sprinkle with thyme, cover and simmer for 30 minutes.

                    To finish, the chicken is removed to a platter. Some of the sauce is mixed with some flour to make a roux and added back to the pan. Cook a little more, then finish with a bit more cognac and a bit of heavy cream. You let that boil for another couple minutes, pour over the chicken and serve.

                    Now that WAS easy! Simple, quick and delicious too.

                    2 Replies
                    1. re: clamscasino

                      Ooh, thanks for the heads up on the great peeling tip. I, too, avoid this kind of recipe for the same reason!


                      1. I had a great pork tenderloin so was hoping to find a pork recipe in COTM but as has been noted, there is a distinct lack of pork in this book. So I went to Food Network and found a recipe Herb-marinated Pork Tenderloins from Back to Basics. The tenderloins were marinated in lemon zest and juice, olive oil, garlic, rosemary, thyme and Dijon mustard. I didn't manage the full 3 hours of marinating but it still had a really strong flavor, particularly of lemon. I grilled it rather than doing it in the oven. The kids and I liked this a lot and I'll do it again.

                        I served it with French String Beans from Barefoot in Paris p.160. Large-diced red onion and large-diced red pepper are roasted in a hot oven then sauteed with lightly cooked haricots verts. Loved this, great flavors - sweetness from the onions and peppers and crispness from the beans.

                        And for starch, Jill Dupleix's Crash-Hot Potatoes, which is my favorite potato recipe of all time. Check it out and I swear it will become s staple for you too. I make it with chopped fresh rosemary rather than fennel seeds.

                        11 Replies
                        1. re: JaneEYB

                          I'm thinking of using that marinade with some pork chops, so thanks for the review. And those potatoes sound fantastic! Must get me some potatoes and try it out.

                          1. re: Karen_Schaffer

                            I did the pork chops using the lemon-herb marinade last night, got about 6 hrs of marinating in. There was a lemon tang on the surface of the chops, but the effect of the herbs seemed to disappear, even though I left plenty clinging to the chops (dried off the marinade, but left herbs/garlic on). I browned them in the frying pan and stuck them in the oven to finish coming up to temp, because they were quite thick. DH liked them a lot, I thought they were merely okay.

                          2. re: JaneEYB

                            Where have those potatoes been all my life?!?

                            And why are you telling us about them now when I'm trying not to eat carbs?

                            1. re: JaneEYB

                              Prolific writer this Jill Dupleix, isn't she? Must try those potatoes and her Tombet recipe, a layered vegetable bake with tomato sauce.. Thanks Jane!

                              1. re: JaneEYB

                                Good grief those potatoes look fabulous. I'm going to have to look at my CSA potato stockpile to see if I have any suitable ones.

                                1. re: beetlebug

                                  The only caution is to make sure you don't set the oven to 200 degrees here in the U.S. This recipe is from Australia. It'd take a verrrrrry long time for your potatoes to crisp up.

                                  1. re: oakjoan

                                    Isn't it 200 degrees Celsius? I figure the oven at 425-450 Fahrenheit should do the trick.

                                    1. re: beetlebug

                                      She actually recommends 230 to 250 Celsius which would be 450 to 480 Fahrenheit. I usually go even higher to 500F as I like a good crust on them.

                                2. re: JaneEYB

                                  I always make a whole bag of small thin-skinned potatoes when I make this so I have leftovers to use to make frittata for lunch the next day. Which I did today with that and some leftover French beans with roasted pepers and red onions. Delicious lunch.

                                  1. re: JaneEYB

                                    Thanks for pointing out the Crash-Hot potato recipe. We made it tonight and it was a hit. We also used rosemary instead of fennel seed. Crispy and flavorful!

                                    1. re: BigSal

                                      So glad you liked it - it's one of those recipes that is so simple and so delicious you wonder why no-one had done it before (or at least I'm not aware of it).