I know it has been a long time since my last food post, but what better way to make a comeback than on the "food-iest" day of the year! This year I have decided to do an all out Barefoot Contessa Thanksgiving! I shall be preparing classic Barefoot recipes, while sticking with the Barefoot code of not preparing everything yourself. I shall also be including some store-bought items and good old family recipes! So, lets get started with the menu. Barefoot Contessa Thanksgiving Menu: Herb Roasted Turkey Breast Classic Mashed Potatoes Herb and Apple Bread Pudding Sauteed Shredded Brussel Sprouts with Balsamic Vinegar Homemade Cognac Gravy Make-Ahead Cranberry Sauce Rolls (Store-bought) Below is a brief description of the recipes and you can click on the pictures to download the recipes for yourself! This is the most flavorful and moist turkey I have ever had. It is also the first Turkey I have ever made myself. It couldn't be easier. The fact that it is just the breast and not a whole bird makes it way easier before you even start. Especially if its only two people for dinner. You start by making an herb "paste/marinade". It is olive oil, ground mustard, rosemary, sage, thyme, and lemon juice and zest. You mix that up with other seasonings. Then you loosen the skin of the turkey breast from the flesh without tearing it. Then, you work half of the marinade underneath and on top of the skin. You then roast it in a pan fitted with a rack. You also roast it with some white wine in the pan. This adds flavor and keep the turkey moist. When it is done, you simply let it rest and slice the meat. WARNING! If you are used to making gravy with the pan drippings from the turkey, do not use these pan drippings! The reason is this: I tried using the pan drippings from this turkey last year and I found my gravy was too acidic. This is due from the wine and the lemon juice and zest. I also think that is the reason Ina doesn't show using the drippings when she made gravy. lol. What more can I say. Awesome Mashed Potatoes are Awesome Mashed Potatoes. Most people use plain old russet or baking potatoes, which are fine but they lack a lot of flavor. Yukon Golds are the best for mashed potatoes. They are creamy and flavorful. Just follow the recipe and you will have great potatoes. This dish takes the classic Stuffing/Dressing to a whole new level. It has all of the classic flavors of a stuffing and it has the moisture and texture of a creamy bread pudding. It is flavored with apples, celery, rosemary, Pancetta, and sherry. You start by toasting some fresh country bread cubes. Then, you saute pancetta with celery, onions, and apple and your fresh herbs. While that is cooking, you make a custard of eggs, cream, chicken stock and Gruyere cheese. Then there is a critical point. You must combine the bread and vegetable/apple mixture first. Because if you add the hot mixture to the cold custard mixture the eggs could scramble. Then, you just pour it into a baking dish, sprinkle with cheese and bake until it is done. So moist and flavorful. Its Ina Garten and Bobby Flay approved! There has to be Brussel Sprouts on my table at Thanksgiving. Every year I either roast my sprouts with bacon and vinegar or saute them whole with chicken stock, bacon, and raisins. Which, by the way are totally delicious. Unfortunately, they do take a long time to cook when they are whole. So, at Thanksgiving, even with a diverse menu in place there is always trouble finding room int he oven to cook things, so having a stove-top dish is always useful. Plus rather than 30 minutes to an hour to cook sprouts these take about 5-10 minutes. The secret is they are shredded rather than whole. Simple as can be. Shred your sprouts, saute them in butter and oil until tender and finish them off with a drizzle of syrupy balsamic vinegar. I may take it a step further and saute them in bacon fat. Extra flavor is always great! This gravy is as simple as it gets! You simply saute/ caramelize onions in butter (another version of Ina's recipe uses saved chicken drippings from previous cooking). Then, you add flour to cook in the onions. Then, you whisk in chicken stock (preferably homemade) and whisk until thickened. Additional flavorings besides the salt and pepper, include adding brandy or Cognac and cream. This is a great item because this can be made a few days in advance and you simply have to reheat it before dinner. AGAIN...do not use the drippings from the Herb Roasted Turkey Breast. Once again, this Barefoot classic is as easy as it gets. Just combine a bag of cranberries and water in a sauce pan and simmer for about five minutes until the berries begin to pop. Then, add the sugar, a chopped apple, and the zest and juice of a lemon and orange into the sauce pan. Cook for 15 more minutes and allow to cool then serve. I hope all of you out there whether you are having a Barefoot Contessa meal or not, have a wonderful and memorable Thanksgiving. P.S.. I know if you are using Ina's recipes, it will be a memorable and "fabulous" meal!
Happy Thanksgiving!!!
0 Comments
After watching an episode of "Worst Cooks in America", I saw Chef Robert Irvine make a pork tenderloin, I thought, "I have never made one that wasn't already marinated. So I started brainstorming. I love mustard as many people know, and my mother had just bought some special Apple Cider flavored Mustard so I thought that would be perfect. But I thought that most people may not be able to find Apple Cider Mustard, so I combined it with Country Dijon that can be found most everywhere. To start with, I trimmed a Pork Tenderloin of any fat or silver-skin that was on the outside. Then in a small sauce pan I reduced 1/2 cup of Apple Cider until it was about 1/4 cup. Then, I added some of the Apple Cider Mustard, Country Dijon, and some brown sugar. Then, I set that aside for a minute. I seasoned the pork on all sides with salt and pepper. Then, in an oven proof saute pan, I quickly sear the pork on all sides to seal int he juices while cooking. Then, I paint some of the glaze over top and down the sides of the pork. Also, pour in about a cup of beef stock. Then, place the pan int he oven and cook for about 20 minutes until it reaches 145 degrees on an instant read thermometer. When the pork is done, place it on another plate and cover with foil to rest, reserving the juices from the pan. While the pork cooks, you start on the sauce. You lightly caramelize some onions in butter and olive oil for about 10-15 minutes. Season to taste with some salt and pepper. After they are caramelized, stir in some more mustard. Add the reserved juice from cooking the pork. There should be about a cup. Stir to combine and bring to the boil and cook until slightly thick and syrupy. If it gets too thick add some more stock or water. When sufficiently thickened, slice the pork on the bias and serve the sauce over it. I served it with some simple garlic roasted potatoes and a lot of delicious bread to sop up all the wonderful juices. The result was the most moist and tender piece of pork I have ever made! The flavors marry wonderfully with each other. You get the sweetness from the Apple Cider and the onions, and the bite from the mustard's! I also love that it took no time at all to put together. A great idea for a quick dinner on a cold Autumn night. Bon Appetit!
Simple is delicious! I don't think I have ever had a meat dish that was any simpler than this! It is sweet and smokey and wonderful. Like Julia Child once said, "turn the lonely super market ham steak into something delicious." I first had this at a restaurant in my hometown called "D'Atris". I then proceeded to go home and recreate it. All you simply have to do is melt some butter with brown sugar and vanilla. Then, in an oven proof saute pan, place the ham in it and pour over the sauce to coat it. Then, bake it until the sugar caramelizes and the ham is hot and crispy. Be careful when eating because you are dealing with molten sugar. That is all there is to it. Like I said, it is that easy. As for side dishes it is up to you. At the restaurant I usually order french fries with gravy. If you want a less fattening option you can go with some green beans and maybe a baked potato. This recipe can also be found on page 46. Bon Appetit!
This is a recipe I thought of when we ran out of ideas on how to use chicken for family meal at my school. I wanted something bold, yet delicious and easy. All you do is grill some chicken until it is almost cooked through. Then you top with bacon, scallions, barbecue sauce and cheddar cheese. Finally you bake it until the chicken is thoroughly cooked and the cheese is bubbly and browned. It is all of the classic cowboy flavors BBQ sauce, bacon, cheese. When it comes to side dishes, you can go full cowboy with some baked beans, corn, and a salad if you wish. Or, you can go with something like french fries or baked potatoes and buttermilk biscuits. The possibilities are endless. It turned out to be a favorite to my friends and family! The recipe for this can be downloaded below or can be found on page 55 of my cookbook, available above! Bon Appetit!
This is the result of not having been to the grocery store in a while...and what a delicious way to use up what you have in the fridge. This is also a take on a menu item we had in my final semester at Allegany College of MD. You have to love lemon to fully enjoy this. You start out with one boneless, skinless chicken breast. You make a dredge of flour, salt, pepper, granulated garlic,fresh rosemary, and lemon zest. Coat the chicken breasts in this and saute in oil and clarified butter. You then place the saute pan in the oven and finish it in the oven. Once the chicken is done, you allow it to rest in a covered plate and make the sauce. To the drippings in the pan you add fresh garlic, more lemon zest, lemon juice, white wine and rosemary. You finish the sauce by swirling in some softened butter. This gives the sauce a velvety texture. Pour over chicken and serve with some good roasted potatoes. I can't believe how delicious this was for a first time making it. If you want to mix up your usual cooking or if you need to clean out you fridge, this is a great thing to make. It serves two and takes only about 20 minutes. Bon Appetit! P.S. The picture above is the closest I could find to what my final result looked like.
What would Thanksgiving be like without a recipe from Ina Garten. She is a master with her Lemon and Garlic Roast Chicken. This turkey is cooked in almost the same way. It is very simple. You just remove the giblets and anything inside of the bird. Season the inside with salt and pepper and stuff with lemon, garlic, and herbs. Then you dry the outside with paper towels and brush with a mixture of butter, lemon and herbs. You then truss is and roast for about 2 1/2 hours until the juices run clear. Then, you simply let it rest and carve. This is absolutely delicious with some good old gravy and sides. If you are in need of a solution to all of those three day brine and cook turkey jobs, this is the one for you. Happy Thanksgiving!!!
This is a classic English Dish. It is a great way to use up any sausages left in the refrigerator. It is basically sausages baked into a Yorkshire Pudding. This recipe I found on Food Network. You start by baking the sausages in a buttered cast iron skillet until they are almost cooked through. You then pour on a nice batter and bake until the Pudding puffs up and gets all nice and golden brown. Then you have to decide what to serve with it. It is traditionally served with mashed potatoes and a nice gravy and caramelized onions. Personally, after a long day at the Cafe cooking, I like something simple with little or no effort. So I just open up a tin of Heinz Baked Beans and heat and serve along side it. If you prefer condiments I would go with some HP Brown Sauce or some Yellow English Mustard. This is one of the simplest entrees to make. It is also very delicious. The recipe for this is below. Bon Appetit!
As many of my friends and relatives can tell you, with me its white fishes and crab...that's about all the seafood I enjoy. I have tried crab cakes all around the state of Maryland, my absolute favorite is at my school's restaurant the Culinaire Cafe. I have adapted that recipe with a few extra flavorings. I have found that this end result is fresh, yet simple and delicious. These crab cakes are delicious with some tartar sauce on a savory roll or by themselves with a side of rice or potatoes. This is what I think of when I want a nice Friday night luxury dinner. Luxury doesn't necessarily mean steak and lobster. Although crab is not cheap these days, it is affordable. I usually have these on a nice Italian roll with some classic fries and Cole slaw. However you choose to pair it, they are delicious regardless! Bon Appetit!
This dish is both comforting and high-class. I absolutely love it. Ina Garten certainly knows how to take classic flavors and put them to a new/old comfort dish. She took the classic flavors of Beef Borguignon(wine, garlic, herbs) and paired them with a good old fashioned pot roast. The result is a delicious yet elegant meal that will easily serve 6 people. I think the best part is the leftovers. When I first made this, I made it for a few of my family members. Most of it was gone, but there was enough for me to reheat the next day. I am so glad there was, because it was just as, if not more delicious the next day. When it comes to side dishes, she chose to add a baked potato with sour cream and yoghurt. Those are absolutely delicious, but I am partial to herb roasted potatoes. However, if you are on a time schedule, you can of course opt for the baked potatoes which are less strenuous. Bottom line is that this is another Ina Garten specialty that I will always promote. Bon Appetit!
This is the first recipe I made from Julia Child's "The Way to Cook" cookbook. Although I have to admit I was a little bit overwhelmed by the length of the recipe. So I re-wrote the recipe with far less steps and ingredients. I think it is better the way I have written it. As some of my culinary friends can tell you is that simpler can be better. Not to knock Julia Child of course, I still love her recipes and books. It has all of the best ingredients beef, onions, mushrooms, potatoes, and wine. If you look at it, it is a fast and thicker version of Beef Borguignon. You basically saute all of the elements in the same pan, but separately and at the end you make the sauce in that pan and add everything back to it. What you are left with is a stew-like meal. It is quick,delicious, and reliable! Bon Appetit!
|
Archives
November 2016
Categories
All
|