Kathleen King's Double Chocolate Almond Cookies

I love chocolate cookies, especially if there are chocolate chips in there...  I was watching an episode of Barefoot Contessa on the Food Network and she had a guest on by the name of Kathleen King. 

I knew I had to make these cookies!!!

Kathleen King's Double Chocolate Almond Cookies

Ingredients

2 1/3 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature

1 cup sugar

1 cup firmly packed dark or light brown sugar

1 large egg

1 teaspoon vanilla

1 cup white chocolate chips

1 1/2 cups semisweet chocolate chips

1 cup almonds, chopped

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.

Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Barefoot Bloggers - Spring Green Risotto

I have to say I have grown to love risotto.  I love the creaminess of it.  I like the idea of all the different ingredients you can put in it.  I enjoy making risotto even though you have to stand there and babysit it.  My boys don't really care for risotto.  One will eat it one way and the other one definitely doesn't like lemon.

Spring Green Risotto by Ina Garten 

Ingredients

1 1/2 tablespoons good olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped fennel

1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Beef & Veggie Pot Pies

Who doesn't like a decent pot pie once in a while, especially during these New England winters.  I usually make chicken pot pies but really wasn't in the mood for them.  I had some beef stew meat and didn't want stew again (had it a couple weeks ago).  So I sat down at the computer and looked up a recipe for Beef Pot Pies. 

The one that interested me the most was by Ina Garten.  Her recipe called for saffron and Pernod.  When I read the recipe I was like what the Hey is Pernod???  I opted to leave out the saffron and Pernod. 

Vegetable Pot Pie

by Ina Garten

Ingredients

12 tablespoons unsalted butter (1 1/2 sticks)

2 cups sliced yellow onions (2 onions)

1 fennel bulb, top and core removed, thinly sliced crosswise

1/2 cup all-purpose flour

2 1/2 cups good chicken stock

1 tablespoon Pernod  (omitted)

Pinch saffron threads (omitted)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

1 1/2 cups large-diced potatoes (1/2 pound)

1 1/2 cups asparagus tips

1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)

1 1/2 cups peeled, 3/4-inch-diced butternut squash (omitted)

1 1/2 cups frozen small whole onions (1/2 pound) (omitted)

1/2 cup minced flat-leaf parsley

For the pastry: (I used premade pastry dough)

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Barefoot Bloggers Challenge - Indonesian Ginger Chicken

Todd of A Cooking Dad has chosen Indonesian Ginger Chicken, which can be found in The Barefoot Contessa Cookbook on page 125, for our first recipe of January 2010. 

When I was putting the marinade ingredients together my husband was like "that is an awful lot of soy sauce.  It's going to be salty."  I told him I would hope a cook/chef wouldn't have you cook with that much if it was going to make your food taste salty.  Remember they are trained professionals, dear heart.  I realized I only bought one cut up chicken instead two, oops. Next time I will have to make two since my oldest son had three pieces of chicken. 

I thought the recipe was very good.  It had a light fresh taste. I served the chicken with a ginger rice.

Indonesian Ginger Chicken
Ina Garten

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Directions

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Barefoot Bloggers Challenge - Sausage Stuffed Mushrooms

Again I didn't make both recipes for the month of December 2009.  I actually had two sick kids and I was sick for over a week.

Michelle of Welcome to the Club picked the second recipe for the Barefoot Bloggers challenge group.

I thought this was a tasty and savory snack.  I also thought were a little heavy on my stomache but that could be from not being 100% well.

I would make these for an appetizer by using the smaller mushrooms.

Sorry I forgot to photograph them.

Sausage Stuffed Mushrooms

Ingredients


16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Barefoot Bloggers Challenge - Company Pot Roast

I feel I haven't blogged or participated in any of the challenges lately.  It has been crazy around here for the past couple of months and I failed to complete both recipes for November & December.

One of November 2009's recipe was Company Pot Roast by Ina Garten.  This recipe was brought to us by Lisa of Lime in the Coconut.

We really enjoyed this flavorful dish.  I will definitely be making again soon.

Company Pot Roast

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Barefoot Bloggers Challenge - Birthday Sheet Cake

Susy of Everyday Gourmet has chosen Birthday Sheet Cake for our first recipe of September.


When I looked at the recipe I though holey moley my arteries are going to be screaming.. lol.. This recipe is not for the person watching their weight.


I did make the cake with one change, instead of using a sheet pan I split the batter between two 8x8 square pans. This way I wouldn't be so tempted to eat the whole cake while home during the day.


I thought it was a tasty cake, especially the chocolate frosting.


Birthday Sheet Cake


Ingredients


For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the frosting:

24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

Directions:


Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.


To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.


Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

Barefoot Bloggers Challenge - White Pizza with Arugula

This recipe was brought to us by Andrea of Nummy Kitchen. I have always been wanting to have different pizzas and just never really tried anything out of the normal.


I will say I tried making Ina's pizza dough and it did NOT come out the correct way. I had to leave it and walk away for a little while. I decided to make a different and new recipe that I could throw into my bread machine. Let me just say I have found my new pizza dough. More on that recipe in another post.


I loved the mix of the three cheeses. Oh yumm... The garlic oil not sure what I can say about that. The fragrance in the house was to die for.


I hope everyone had a better time with their dough and enjoyed the rest of the pizza as much as I did.


White Pizza with Arugula




Ingredients


For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes


For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled


For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced


Directions

Mix the dough.


Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise.

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough.

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Barefoot Bloggers Challenge - Mango Banana Daiquiris

This drink was a wonderful frozen concoction to have on a steamy New England day and my birthday.


My sister-in-law Kathy and mother-in-law Sheila came over yesterday afternoon. We sat out by the pool chatting up a storm. I never knew my mother-in-law did not like mangos, but she had one for the first time yesterday and seemed to have enjoyed the drink.


I personally thought there was a "good" amount of rum in it. Let's just say I could have curled up on the sofa and fallen asleep at 6pm.


This recipe was brought to us by Veronica of Supermarket Serenade.


Mango Banana Daiquiris
serves 4

2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum, such as Mount Gay
Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.


*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.

Barefoot Bloggers Challenge - Peach & Blueberry Crumbles

Wow I can not believe July is practically over already. Here in the Northeast we have had a mediocre summer so far, too much rain. I was kind of dreading making this dessert since the humidity has been up and I didn't want to heat up the house more. Thankfully yesterday was a cool day with a wonderful breeze to keep the heat down. So I took advantage of the coolness and made the crumbles for dessert.

This last recipe challenge for the month of July came from Aggie of Aggie’s Kitchen. It is a wonderful Peach & Blueberry Crumble found in Barefoot Contessa at Home on pages 197-198. I thought it was a very easy recipe.

Peach & Blueberry Crumbles

For the fruit

2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the Crumble

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.

Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well.
Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

******I have made this recipe before but I used fresh raspberries, black berries, strawberries and blueberries. I thought it was delicious then and even more delicious with the peaches.

As you can see by my picture my ramekins were larger than normal, so my recipe only made four desserts. (my boys will not eat this dessert. just more for me and my hubby).

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

The more I try new recipes the more adventurous I am getting. Well maybe adventurous is not the word I should use, maybe experimental.


When I make salads I never give Arugula a thought. Arugula is a word that I had probably never heard of until recent years. (I lived life like I lived in a shell, seriously). I do agree that it has a bitter taste. I didn't pick up the peppery taste as I have heard it discribed as. One thing I thought of right away is that it tasted like a piece of grass. But what do I know, I'm not a seasoned chef. lol... Another thing I never would have thought about putting on a salad is roasted butternut squash. I think I ate more of the squash while it was cooling than in the salad.


One thing I did not do per the recipe was serve the dressing warm. I had a baseball game in the backyard to play. I love the sweet mustard flavor of the dressing.


Roasted Butternut Squash Salad with Warm Cider Vinaigrette
recipe by Ina Garten

Ingredients

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.


Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.


Sprinkle with salt and pepper and serve immediately.

Barefood Bloggers Challenge - Pasta with Sundried Tomatoes

This weeks recipe comes from Cat of Delta Whiskey. She has chosen Ina's Pasta with Sundried Tomatoes recipe, which can be found in Barefoot Contessa Family Style on page 58.


I was excited to try this recipe. I have used sundried tomatoes once in a salad dressing. For some reason I was thinking this was a warm pasta meal. I was thoroughly excited to see it as a cool pasta "salad". I think this would be a great summertime pasta salad. Hmm, when are we having a cookout next.


Pasta with Sundried Tomatoes

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.


For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.


Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Barefoot Bloggers Challenge - Gazpacho

The second recipe for the month of June was brought to us by Meryl of My Bit of Earth. She has chosen Gazpacho, which can be found in The Barefoot Contessa Cookbook on page 79.


I can not recall if I have ever had Gazpacho and was a little reluctant to try it. I always thought soup was to be served hot. I figured what do I have to lose by making this recipe, except a few veggies and maybe 1/2 hr of my time. My oldest son actually came in the kitchen to help me out. He just wanted to push the buttons on the food processor.


I truly liked the Gazpacho. I thought the texture would bother me with small chunks of veggies but it didn't.


I think tomorrow night's dinner will be Gazpacho and sandwiches. Something easy before a scout meeting.


Gazpacho

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions


Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!


After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Barefoot Bloggers Challenge - Cranberry Orange Scones

This month's BRC (Bonus Recipe Challenge) was picked by Em of The Repressed Pastry Chef. She has chosen Ina’s Cranberry Orange Scones.


This recipe was very easy to make. I thought the scone was good but it needed more orange. Perhaps some orange extract or orange juice concentrate. I have been eating these like there is no tomorrow. I would be interested in your thoughts about the light orange flavor or if you have added anything to these.


Cranberry Orange Scones


Ingredientsnocoupons
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough.

Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Barefoot Bloggers Challenge - Curried Couscous

This has been quiet a week. My parents drove up from North Carolina. So I have cooking and baking my heart out.

The first June recipe is brought to us by Ellyn of Recipe Collector and Tester. She has chosen Ina Garten's Curried Couscous.

I will be honest and the first to say my family is not big on couscous, BUT I had to give this recipe a try. We grilled some fresh salmon filets and served with the couscous. The couscous was pretty tasty. I had to try the "dressing" first and loved it enough to dunk my extra carrot sticks in. Sorry for the out of focus picture. My boys were impatient to eat.

Curried Couscous

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Directions

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Barefoot Bloggers Challenge - Outrageous Brownies

The second recipe for the month of May was chosen by Eva of I’m Boring, who has chosen Outrageous Brownies by Ina Garten.

I was a little late in getting this posted due to a trip to Toronto.

I didn't read the whole recipe (a problem I have most of the time) and didn't read the part about tapping out the airbubbles half way through baking. So I have a feeling mine came out too fluffy. I love coffee and chocolate. So these brownies were right up my alley. Since my boys do not like nuts in their food I poured half the batter into my prepared pan and then mixed the nuts into the other half of the batter then baked. My boys enjoyed with warmed up with a mound of ice cream on the side. Mmmmm.......

I will have to say these are not for someone who is watching their diet or cholestoral, 6 eggs is a bit much...

I have to resize my photo and post later.

Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Barefoot Bloggers Challenge - Croque Monsieur

The second Barefoot Bloggers Recipe Challenge came from Kathy of All Food Considered. Kathy has chosen Ina's Croque Monsieur.


As one of six kids we had our share of grilled cheese sandwiches, but nothing this decadent. I thought this was a very rich but tasty sandwich. I ended up making this sandwich today (talk about waiting til the last minute) for lunch and had to cut it down to a smaller size, since I was alone for lunch.


Croque Monsieur


Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin


Directions


Preheat the oven to 400 degrees F.


Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.


To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.


Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes.


Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.