Saturday night was movie night and, as always, we were standing around ogling the massive amounts of food we seemed to have for a few people. My friend Karen mentioned that she had made Ina Garten's Coconut Cake that day for her mother's birthday.
It planted a seed, mainly because I had purchased way too much coconut for a cookie recipe, so I pulled out my copy of Barefoot Contessa At Home and read through the recipe. I had everything I needed...5 sticks of butter and 1 lb of cream cheese. Oh, Ina, you are my hero.
I mixed up the batter and placed my two 9" pans in the oven at 350 as per the recipe. The recipe said to bake for 45 to 50 minutes, so I set the timer for 45 minutes. About 23 minutes into the baking, I began to smell the cake. And while it smelled wonderful, I've always followed the rule of thumb that if you smell it, it's done. I did not trust my instincts, however, and let it continue to bake.
I finally gave up and checked at the 30 minute mark and sure enough, the cake was no longer that lovely golden brown one likes to see on a cake, it was brown. The color of a vanilla wafer. I let it cool and iced it and took it to work yesterday. It was eaten but the small sample I tasted was very dry. Delicious, but dry.
Research of other coconut cake recipes show a baking time of 25 to 30 minutes. Oops! I suppose everyone is entitled to a mistake, but Ina, your pedestal is beginning to look a little shaky.
Showing posts with label barefoot contessa. Show all posts
Showing posts with label barefoot contessa. Show all posts
Tuesday, February 9, 2010
Thursday, October 16, 2008
Barefoot Blogging Bonus Recipe--Easy Cheese Danish
The Barefoot Bloggers cook Ina Garten recipes the 2nd and 4th Thursday of every month, but we also have a bonus recipe selected by the person who sends the most visitors to the Barefoot Bloggers site. This month's bonus recipe was selected by Val of More Than Burnt Toast and it included two of my favorite things...cream cheese and puff pastry. To quote Ina, "how could that be bad?"
Easy Cheese Danish
by Ina Garten
Barefoot Contessa at Home
8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks
2 tablespoons ricotta cheese
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 tbs grated lemon zest (2 lemons)
2 sheets frozen puff pastry defrosted
1 egg beaten with 1 tbs water for egg wash
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachement and cream together until smooth. With the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a lightly floured rolling pin until it's a 10 x 10 inch square. Cut the sheet into quarters with a sharp knif. Place a heaping tbs of cheese filling into the middle of each of the 4 squares.
Brush the borders of each square with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.
Now, confession time. I didn't feel like zesting two lemons so I only did one. It was fine. I sprinkled the tops of the Danish with turbanado sugar before baking just for the heck of it. Fine. Extra large eggs?!! Ina..really...I used large. Fine. And finally...I fell asleep on the couch while they were cooking and did not rotate the pan. See for youreself.
I can't help but ponder the purpose of the ricotta in this recipe, but no matter. It tastes wonderful and like all of the recipes we've tried so far, it was deceptively easy for something so lovely.
To see what the other Barefoot Bloggers have to say about this recipe, click here.
Easy Cheese Danish
by Ina Garten
Barefoot Contessa at Home
8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks
2 tablespoons ricotta cheese
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 tbs grated lemon zest (2 lemons)
2 sheets frozen puff pastry defrosted
1 egg beaten with 1 tbs water for egg wash
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachement and cream together until smooth. With the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a lightly floured rolling pin until it's a 10 x 10 inch square. Cut the sheet into quarters with a sharp knif. Place a heaping tbs of cheese filling into the middle of each of the 4 squares.
Brush the borders of each square with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.
Now, confession time. I didn't feel like zesting two lemons so I only did one. It was fine. I sprinkled the tops of the Danish with turbanado sugar before baking just for the heck of it. Fine. Extra large eggs?!! Ina..really...I used large. Fine. And finally...I fell asleep on the couch while they were cooking and did not rotate the pan. See for youreself.
I can't help but ponder the purpose of the ricotta in this recipe, but no matter. It tastes wonderful and like all of the recipes we've tried so far, it was deceptively easy for something so lovely.
To see what the other Barefoot Bloggers have to say about this recipe, click here.
Thursday, September 25, 2008
Barefoot Blooging..Cream of Wild Mushroom Soup
This week's recipe for Barefoot Bloggers was chosen by Chelle at Brown Eyed Baker and she made a wise choice for the beginning of fall. Just a brief history...in case you didn't know. Barefoot Bloggers is the brain child of Tara at Smells Like Home and twice a month a group of foodie bloggers with a common love of all things Ina Garten make the same recipe. We then report on our experience and review the recipe.
So Chelle chose Cream of Wild Mushroom Soup. Like all of Ina's recipes, this one is a very elegant recipe that looks far more complicated than it is. I saw Ina make this on her show and serve it to Mel Brooks (if you are interested) and it looks amazing. So I was excited to try it. I loves me some 'shrooms so I was on board from the beginning.
Cream of Wild Mushroom Soup
by Ina Garten
Barefoot Contessa At Home
5 oz fresh shitake mushrooms
5 oz fresh portabella mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 T good olive oil
1/4 lb + 1 T unsalted butter
1 c chopped yellow onion
1 chopped carrot
1 sprig fresh thyme + 1 tsp chopped minced thyme leaves, divided
Kosher salt and fresh ground black pepper
2 c chopped leeks (white and light green parts)(2 leeks)
1/4 c all-purpose flour
1 c dry white wine
1 c half-and-half
1 c heavy cream
1/2 c minced fresh flat-leaf parsley
Clean the mushrooms by wiping the with a dry paper towel. Don't wash them! Separate the stems from the caps, trim off any bad parts, and coarsely chop the stems. Slice caps 1/4" thick and, if they are big, cut into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 T butter in a large pot. Add the chopped mushroom stems, chopped onion, carrot, sprig of thyme, 1 tsp salt and 1/2 tsp pepper and cook over medium low heat about 10 - 15 minutes, until veggies are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock, if not add some water.
Meanwhile, in another large pot, heat the remaining 1/4 lb butter and add the leeks. Cook over low heat for 15 - 20 minutes, until the leeks start to turn brown. Add the mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil Reduce heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley and season with salt and pepper to taste. Heat through but do not boil. Serve hot.
Now, for my adaptations.
#1 you will notice there is no parsley in my soup. That is because parsley was over $2 a bunch and Kroger this week. Sorry, Ina, I'm just too cheap.
#2 As if this recipe isn't rich enough, I took the advice of one of the members of th CK board and used chicken stock from my freezer to make the mushroom stock. I used 4 cups of chicken stock and 2 cups of water.
#3 Kroger, again, failed me by not having any fresh thyme, so I used dried.
Believe me, I'm not complaining about the results. I served the soup with crusty french bread and a salad of mixed greens and dried cherries with a bleu cheese vinaigrette. And it was even better for lunch the next day!
To see what the rest of the Barefoot Bloggers think, check here.
So Chelle chose Cream of Wild Mushroom Soup. Like all of Ina's recipes, this one is a very elegant recipe that looks far more complicated than it is. I saw Ina make this on her show and serve it to Mel Brooks (if you are interested) and it looks amazing. So I was excited to try it. I loves me some 'shrooms so I was on board from the beginning.
Cream of Wild Mushroom Soup
by Ina Garten
Barefoot Contessa At Home
5 oz fresh shitake mushrooms
5 oz fresh portabella mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 T good olive oil
1/4 lb + 1 T unsalted butter
1 c chopped yellow onion
1 chopped carrot
1 sprig fresh thyme + 1 tsp chopped minced thyme leaves, divided
Kosher salt and fresh ground black pepper
2 c chopped leeks (white and light green parts)(2 leeks)
1/4 c all-purpose flour
1 c dry white wine
1 c half-and-half
1 c heavy cream
1/2 c minced fresh flat-leaf parsley
Clean the mushrooms by wiping the with a dry paper towel. Don't wash them! Separate the stems from the caps, trim off any bad parts, and coarsely chop the stems. Slice caps 1/4" thick and, if they are big, cut into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 T butter in a large pot. Add the chopped mushroom stems, chopped onion, carrot, sprig of thyme, 1 tsp salt and 1/2 tsp pepper and cook over medium low heat about 10 - 15 minutes, until veggies are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock, if not add some water.
Meanwhile, in another large pot, heat the remaining 1/4 lb butter and add the leeks. Cook over low heat for 15 - 20 minutes, until the leeks start to turn brown. Add the mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil Reduce heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley and season with salt and pepper to taste. Heat through but do not boil. Serve hot.
Now, for my adaptations.
#1 you will notice there is no parsley in my soup. That is because parsley was over $2 a bunch and Kroger this week. Sorry, Ina, I'm just too cheap.
#2 As if this recipe isn't rich enough, I took the advice of one of the members of th CK board and used chicken stock from my freezer to make the mushroom stock. I used 4 cups of chicken stock and 2 cups of water.
#3 Kroger, again, failed me by not having any fresh thyme, so I used dried.
Believe me, I'm not complaining about the results. I served the soup with crusty french bread and a salad of mixed greens and dried cherries with a bleu cheese vinaigrette. And it was even better for lunch the next day!
To see what the rest of the Barefoot Bloggers think, check here.
Thursday, September 18, 2008
Barefoot Blogging--Grown Up Mac & Cheese and a Bonus!
I'm back! And what great recipes for a come back! Oh! My! Goodness! Grown Up Mac and Cheese, chosen by Heather at Randomosity and the Girl totally rocks! My tummy thanks you, Heather, but my hips and thighs do not! Like all of Ina's recipes, this one is deceptively easy and incredibly edible.
Grown Up Mac and Cheese
by Ina Garten
Barefoot Contessa Show
4 oz thick-sliced bacon
vegetable oil
kosher salt
2 c elbow macaroni
1 1/2 c milk
2 T unsalted butter
2 T all-purpose flour
4 oz grated Gruyere cheese
3 oz grate extra sharp cheddar
2 oz crumbled bleu cheese
1/4 tsp freshly ground black pepper
pinch of nutmeg
2 slices white sandwich bread w/o crust
2 T freshly chopped basil
Preheat oven to 400.
Place a baking rack on a sheet pan and arrange bacon in a single layer. Roast 15-20 minutes until the bacon is crisp. Remove the pan from the oven and place the bacon on a plate lined with paper towels to drain. When cool, crumble.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook 6-8 minutes. Drain well.
While pasta is cooking, heat the milk in a small saucepan, but don't boil. Melt the butter in a medium pot and add the flower. Cook over low heat for 2 minutes while whisking. Continue to whisk while adding the hot milk, cooking for another minute or two until smooth and thickened. Remove from heat and stir in the cheeses, 1 tsp salt, pepper, and nutmeg. Pour into two individual gratin dishes.
Pulse bread in food processor until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the crumb mixture over the top of the pasta and bake 35 to 45 minutes, or until the sauce is bubbly and the pasta is browned on top.
My changes...
My local supermarket did not have Gruyere cheese so I used manchego. I used whole wheat bread, and I made a single container in my souffle dish.
The taste was excellent, but let's take a count of dirty dishes, shall we?
1 baking sheet
1 baking rack
1 1 qt saucepan
1 2 qt saucepan
1 4 qt saucepan
1 strainer
1 measuring cup
1 food processor bowl, lid and blade
1 cutting board
1 knife
1 spoon
1 whisk
1 souffle dish
This before I ever took the first bite. Hmmm...note to self: Make this when nieces come for visit so they can clean up.
The bonus recipe this month was chosen by Anne at Anne Strawberry for driving the most visitors to the BB site, and I have to say...SHE DONE GOOD!
Apple Turn-overs
By Ina Garten
Barefoot Contessa TV show
1 tsp grated orange zest
3 T fresh squeezed orange juice
1 1/4 lbs tart apples
3 T dried cherries
3 T sugar plus extra to sprinkle on top
1 T all-purpose flour
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch kosher salt
1 pkg frozen puff pastry defrosted
1 egg beaten with 1 T water for egg wash
Preheat the oven to 400.
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in a 3/4" dice. Immediately place in bowl with juice and toss to prevent from browning. Add the cherries, sugar, flour, Cinnamon, nutmeg and salt.
Flour a board lightly and roll each piece of puff pastry into a 12 x 12 square. Cut each sheet into 4 equal squares and keep chilled until needed.
Brush the edges of each small square with egg wash and neatly place 1/3 cup apple mixture in the middle. Fold the pastry diagonally and seal by pressing edges together with a fork. Place on a parchment paper lined baking sheet and and brush top with egg wash, then sprinkle with sugar. Make 2 small slits and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
Okay, I'll be honest. I was very tired when I made this and got a little off track. I left out the salt, didn't cube the apples and used far too much juice and zest. And I forgot to cut slits in the pastry. I used raw sugar on the top. However the taste was lovely and my house smelled divine!
I'm embarrassed to show the photo...they ain't pretty.
To see what the other Barefoot Bloggers have to say about these two recipes, check here.
Grown Up Mac and Cheese
by Ina Garten
Barefoot Contessa Show
4 oz thick-sliced bacon
vegetable oil
kosher salt
2 c elbow macaroni
1 1/2 c milk
2 T unsalted butter
2 T all-purpose flour
4 oz grated Gruyere cheese
3 oz grate extra sharp cheddar
2 oz crumbled bleu cheese
1/4 tsp freshly ground black pepper
pinch of nutmeg
2 slices white sandwich bread w/o crust
2 T freshly chopped basil
Preheat oven to 400.
Place a baking rack on a sheet pan and arrange bacon in a single layer. Roast 15-20 minutes until the bacon is crisp. Remove the pan from the oven and place the bacon on a plate lined with paper towels to drain. When cool, crumble.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook 6-8 minutes. Drain well.
While pasta is cooking, heat the milk in a small saucepan, but don't boil. Melt the butter in a medium pot and add the flower. Cook over low heat for 2 minutes while whisking. Continue to whisk while adding the hot milk, cooking for another minute or two until smooth and thickened. Remove from heat and stir in the cheeses, 1 tsp salt, pepper, and nutmeg. Pour into two individual gratin dishes.
Pulse bread in food processor until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the crumb mixture over the top of the pasta and bake 35 to 45 minutes, or until the sauce is bubbly and the pasta is browned on top.
My changes...
My local supermarket did not have Gruyere cheese so I used manchego. I used whole wheat bread, and I made a single container in my souffle dish.
The taste was excellent, but let's take a count of dirty dishes, shall we?
1 baking sheet
1 baking rack
1 1 qt saucepan
1 2 qt saucepan
1 4 qt saucepan
1 strainer
1 measuring cup
1 food processor bowl, lid and blade
1 cutting board
1 knife
1 spoon
1 whisk
1 souffle dish
This before I ever took the first bite. Hmmm...note to self: Make this when nieces come for visit so they can clean up.
The bonus recipe this month was chosen by Anne at Anne Strawberry for driving the most visitors to the BB site, and I have to say...SHE DONE GOOD!
Apple Turn-overs
By Ina Garten
Barefoot Contessa TV show
1 tsp grated orange zest
3 T fresh squeezed orange juice
1 1/4 lbs tart apples
3 T dried cherries
3 T sugar plus extra to sprinkle on top
1 T all-purpose flour
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch kosher salt
1 pkg frozen puff pastry defrosted
1 egg beaten with 1 T water for egg wash
Preheat the oven to 400.
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in a 3/4" dice. Immediately place in bowl with juice and toss to prevent from browning. Add the cherries, sugar, flour, Cinnamon, nutmeg and salt.
Flour a board lightly and roll each piece of puff pastry into a 12 x 12 square. Cut each sheet into 4 equal squares and keep chilled until needed.
Brush the edges of each small square with egg wash and neatly place 1/3 cup apple mixture in the middle. Fold the pastry diagonally and seal by pressing edges together with a fork. Place on a parchment paper lined baking sheet and and brush top with egg wash, then sprinkle with sugar. Make 2 small slits and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
Okay, I'll be honest. I was very tired when I made this and got a little off track. I left out the salt, didn't cube the apples and used far too much juice and zest. And I forgot to cut slits in the pastry. I used raw sugar on the top. However the taste was lovely and my house smelled divine!
I'm embarrassed to show the photo...they ain't pretty.
To see what the other Barefoot Bloggers have to say about these two recipes, check here.
Thursday, August 21, 2008
Barefoot Blogging...California Grilled Pizza
The bonus recipe this month was chose by Rebecca at Ezra Poundcake and sounds wonderful. Unfortunately, I won't be contributing to this one. I don't have a grill and I'm working crazy hours this week. But check out here to see how everyone else's came out.
Thursday, August 14, 2008
Barefoot Blogging...Panzanella
This week's BB recipe is Panzanella from the Barefoot Contessa Parties cookbook and was chosen by Melissa at It's Melissa's Kitchen. Can you believe that there are almost 100 of us?!
I've been avoiding this recipe for one simple reason...I knew I would love it. No, I'm not a masochist, I just have no self control. This recipe has so many things I love...tomatoes, cucumbers, bread, onions, basil, bread, capers, bread...Since I came home from visiting my parents with enough tomatoes to feed an army and a few cucumbers, it seemed providential that this was the recipe for this week.
Panzanella
by Ina Garten
Barefoot Parties
3 Tbs olive oil
1 small loaf French bread cut into 1 inch cubes
1 tsp kosher salt
2 large ripe tomatoes cut into 1 inch cubes
1 cucumber unpeeled, seeded, sliced 1/2 inch thick*
1 red bell pepper seeded and cut into 1 inch cubes
1 yellow bell pepper seeded and cut into 1 inch cubes
1/2 red onion thinly sliced
20 large basil leaves coarsely chopped
3 Tbs capers drained
Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 Tbs champagne vinegar
1/2 c olive oil*
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Heat the oil in a large saute pan and add the bread and the salt. Cook over low to medium heat tossing frequently for 10 minutes or until nicely browned. Add more oil if needed.
Whisk together the vinaigrette and set aside.
In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Salt and pepper if needed.
Like most Ina recipes, I halved this one had enough for four large servings. Since I was only making a half recipe, I only used a red pepper. I peeled my garden fresh cucumber and used extra virgin olive oil for the vinaigrette. I really did not think it needed any additional seasoning.
The next time I make this (and I will make this again), I will use less onion. It just seemed a bit overpowering.
Check out the what the other Barefoot Bloggers had to say about this recipe here.
I've been avoiding this recipe for one simple reason...I knew I would love it. No, I'm not a masochist, I just have no self control. This recipe has so many things I love...tomatoes, cucumbers, bread, onions, basil, bread, capers, bread...Since I came home from visiting my parents with enough tomatoes to feed an army and a few cucumbers, it seemed providential that this was the recipe for this week.
Panzanella
by Ina Garten
Barefoot Parties
3 Tbs olive oil
1 small loaf French bread cut into 1 inch cubes
1 tsp kosher salt
2 large ripe tomatoes cut into 1 inch cubes
1 cucumber unpeeled, seeded, sliced 1/2 inch thick*
1 red bell pepper seeded and cut into 1 inch cubes
1 yellow bell pepper seeded and cut into 1 inch cubes
1/2 red onion thinly sliced
20 large basil leaves coarsely chopped
3 Tbs capers drained
Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 Tbs champagne vinegar
1/2 c olive oil*
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Heat the oil in a large saute pan and add the bread and the salt. Cook over low to medium heat tossing frequently for 10 minutes or until nicely browned. Add more oil if needed.
Whisk together the vinaigrette and set aside.
In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Salt and pepper if needed.
Like most Ina recipes, I halved this one had enough for four large servings. Since I was only making a half recipe, I only used a red pepper. I peeled my garden fresh cucumber and used extra virgin olive oil for the vinaigrette. I really did not think it needed any additional seasoning.
The next time I make this (and I will make this again), I will use less onion. It just seemed a bit overpowering.
Check out the what the other Barefoot Bloggers had to say about this recipe here.
Thursday, June 26, 2008
Late Night...For A Week Night
So, why am I still awake, knowing that the local oldies station will startle me from my slumber at 5 a.m. tomorrow? I'm baking cupcakes. Carrot Cake Cupcakes. It's an Ina Garten recipe.
You see, tomorrow is a co-worker's birthday and I was talked into making her favorite dessert...carrot cake. Or, in this case, cupcakes.
I believe that I have expressed the fact that I am not a baker. I can do cookies and bars and such, but cakes fail me. So I'm keeping my fingers crossed for the cupcakes. Also, I'm pretty tired and can only hope for the best when it comes to reading the recipe. The batter tasted okay.
Only another 20 minutes or so before I can take them from the oven to cool and head to bed. I'll frost them in the morning.
So how, you may ask, have I wasted my evening until now? Let's see. I worked until seven. I stopped by the supermarket on my way home to buy carrots and raisins. I ate a sandwich. I cleaned up the kitchen. I grated carrots. I made the batter. I cleaned the kitchen. I swept and mopped.
Did I mention that I was tired?
I'll try to remember to take pictures of the cupcakes in the morning and post them later.
You see, tomorrow is a co-worker's birthday and I was talked into making her favorite dessert...carrot cake. Or, in this case, cupcakes.
I believe that I have expressed the fact that I am not a baker. I can do cookies and bars and such, but cakes fail me. So I'm keeping my fingers crossed for the cupcakes. Also, I'm pretty tired and can only hope for the best when it comes to reading the recipe. The batter tasted okay.
Only another 20 minutes or so before I can take them from the oven to cool and head to bed. I'll frost them in the morning.
So how, you may ask, have I wasted my evening until now? Let's see. I worked until seven. I stopped by the supermarket on my way home to buy carrots and raisins. I ate a sandwich. I cleaned up the kitchen. I grated carrots. I made the batter. I cleaned the kitchen. I swept and mopped.
Did I mention that I was tired?
I'll try to remember to take pictures of the cupcakes in the morning and post them later.
Wednesday, June 25, 2008
Barefoot Blogging...Parmesan Chicken
My second entry in Barefoot Bloggers.
The first time I made this, I tried cheating and used tenders. It didn't go well. So I decided to try again. I opted to get a head start that morning before going to work by trying to pound Dolly Parton chicken breasts into A cups, much to the dismay of my neighbors. I finally decided to cut the breast in half. Still had to pound them, though. Dolly Parton breasts.
I felt the chicken was a bit bland my first try, but I had used plain bread crumbs. This time, I used Italian seasoned bread crumbs which greatly enhanced the flavor. The full combination of cheesy chicken, crisp greens, and the lemon vinaigrette is amazing...a party in the mouth.
As you can see, I went the simple route, serving the Parmesan Chicken with sliced tomatoes and a glass of iced tea. A perfect summertime meal.
Ina Garten's Parmesan Chicken
Barefoot Contessa Family Style
4 to 6 boneless skinless chicken breasts
1 c all purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs (I used large)
1 1/4 c seasoned dry bread crumbs
1/2 c freshly grated Parmesan, plus extra for serving
Unsalted butter
Good Olive Oil
Salad greens for 6, washed and spud dry
Lemon Vinaigrette recipe follows.
Pound the chicken breasts until they are 1/4 inch thick. (Or until your neighbors complain). You can use either a meat mallet or a rolling pin. (I used a small iron skillet).
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs with 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 tablespoon butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 breast on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp kosher salt (I used sea salt)
1/4 tsp freshly ground black pepper
Whisk together in a small bowl.
Soooo much better this time around. Give this one a try.
The first time I made this, I tried cheating and used tenders. It didn't go well. So I decided to try again. I opted to get a head start that morning before going to work by trying to pound Dolly Parton chicken breasts into A cups, much to the dismay of my neighbors. I finally decided to cut the breast in half. Still had to pound them, though. Dolly Parton breasts.
I felt the chicken was a bit bland my first try, but I had used plain bread crumbs. This time, I used Italian seasoned bread crumbs which greatly enhanced the flavor. The full combination of cheesy chicken, crisp greens, and the lemon vinaigrette is amazing...a party in the mouth.
As you can see, I went the simple route, serving the Parmesan Chicken with sliced tomatoes and a glass of iced tea. A perfect summertime meal.
Ina Garten's Parmesan Chicken
Barefoot Contessa Family Style
4 to 6 boneless skinless chicken breasts
1 c all purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs (I used large)
1 1/4 c seasoned dry bread crumbs
1/2 c freshly grated Parmesan, plus extra for serving
Unsalted butter
Good Olive Oil
Salad greens for 6, washed and spud dry
Lemon Vinaigrette recipe follows.
Pound the chicken breasts until they are 1/4 inch thick. (Or until your neighbors complain). You can use either a meat mallet or a rolling pin. (I used a small iron skillet).
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs with 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 tablespoon butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 breast on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp kosher salt (I used sea salt)
1/4 tsp freshly ground black pepper
Whisk together in a small bowl.
Soooo much better this time around. Give this one a try.
Saturday, April 5, 2008
BIG WEEK-END
Well, it's the big week-end here in the small town where I live. People will be here from all over the mid-state for the festivities. There will be a parade, a square dance, music venues, a mule pulling contest, a crafts fair, a liars' contest, and more.
What will I be doing? I have absolutely no intention of leaving the house. I have a clear-cut plan for cleaning, cooking, and reading.
I picked up two books in series that I follow Thursday evening. Latte Trouble is the fourth in the coffee house series of mysteries by Cleo Coyle and I am about half-way through it. And Kitty and the Silver Bullet is the fourth in the series by Carrie Vaughn.
As far as the cooking goes, I found a recipe for benne wafers I plan on trying. If you've never had a benne wafer, you have really missed a treat. They are small, crisp, bite-sized cookies made of brown sugar and sesame seeds. I have family in Savannah and had my first benne wafers while visiting them many, many years ago. They have been a favorite ever since. Nutty and sweet and delicious.
I am a member of an online cooking discussion group and we are doing a "cook-a-long". Someone selects a recipe for that week and we each make it and comment on it, noting any "tweaking" we might have done. This week we are doing Ina Garten's Chocolate Cupcakes with Peanut Butter Frosting from the Barefoot Contessa At Home cookbook.
And I bought the ingredients for a recipe I saw on one of the Food Network shows a couple of weeks ago...Barbecue Turkey Meatloaf from Down Home with the Neeley's. Since I've eaten at the Neeley's establishment more than once, I know how good their food is.
Now. I've made myself hungry.
I went to the Super Target to pick up the groceries I needed yesterday, and treated myself to a new muffin pan. I also picked up some of the most beautiful strawberries the size of my fist! I was surprised to find some so lovely...perfectly ripe with no white shoulders...because I had looked at some on Thursday at Fresh Market and theirs were not as desirable.
Don't get me wrong, I love the Fresh Market. They have the most amazing meat department around! And a great selection of cheeses. I hovered briefly in the coffee section, just taking in the aroma. And I picked up a bag of the wonderful little grapefruit slice candy that I can only seem to find there.
I'm off to find something to snack on, its really too early to call it breakfast. Maybe I'll have a few strawberries.
What will I be doing? I have absolutely no intention of leaving the house. I have a clear-cut plan for cleaning, cooking, and reading.
I picked up two books in series that I follow Thursday evening. Latte Trouble is the fourth in the coffee house series of mysteries by Cleo Coyle and I am about half-way through it. And Kitty and the Silver Bullet is the fourth in the series by Carrie Vaughn.
As far as the cooking goes, I found a recipe for benne wafers I plan on trying. If you've never had a benne wafer, you have really missed a treat. They are small, crisp, bite-sized cookies made of brown sugar and sesame seeds. I have family in Savannah and had my first benne wafers while visiting them many, many years ago. They have been a favorite ever since. Nutty and sweet and delicious.
I am a member of an online cooking discussion group and we are doing a "cook-a-long". Someone selects a recipe for that week and we each make it and comment on it, noting any "tweaking" we might have done. This week we are doing Ina Garten's Chocolate Cupcakes with Peanut Butter Frosting from the Barefoot Contessa At Home cookbook.
And I bought the ingredients for a recipe I saw on one of the Food Network shows a couple of weeks ago...Barbecue Turkey Meatloaf from Down Home with the Neeley's. Since I've eaten at the Neeley's establishment more than once, I know how good their food is.
Now. I've made myself hungry.
I went to the Super Target to pick up the groceries I needed yesterday, and treated myself to a new muffin pan. I also picked up some of the most beautiful strawberries the size of my fist! I was surprised to find some so lovely...perfectly ripe with no white shoulders...because I had looked at some on Thursday at Fresh Market and theirs were not as desirable.
Don't get me wrong, I love the Fresh Market. They have the most amazing meat department around! And a great selection of cheeses. I hovered briefly in the coffee section, just taking in the aroma. And I picked up a bag of the wonderful little grapefruit slice candy that I can only seem to find there.
I'm off to find something to snack on, its really too early to call it breakfast. Maybe I'll have a few strawberries.
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