This & That: No. 81

 

 

From Broadway to Target, some wonderful ways to save money and remain chic and stylish as well as satiating your appetite and your daily dose of art. 

~Apps

1. Dashlane

A safe place to store all of the passwords you need on any given occasion to live and maneuver through our technological daily lives. Accessible on your computer or your smart phone, Dashlane is a free option to keep your online wallet secure. You can also program it to know which passwords to autofill. Certainly something to look into if you have to keep reseting your password, which I am guilty of more often than I'd like to admit.

2. POACHit

As savvy shoppers, looking for the discount is often just knowing where to look for that coveted coupon code. Use the POACHit bookmarklet to save items you want to purchase should the price be reduced. When a coupon becomes available, an email will appear in your inbox alerting you to the sale opportunity. 

 ~Book

3. The Cheap Chica's Guide to Style: Secrets to Shopping Cheap and Looking Chic by Lilliana Vazquez 

Next month (November 5th), budget fashion blogger Lilliana Vazquez (founder of the blog Cheap Chicas) will release her first book The Cheap Chica's Guide to Style which focuses on how to dress stylishly without breaking the bank. A wonderful resource, I was able to get my hands on an advance copy for review, and I was impressed with her specific details - where to shop, information on flash sale sites, and helpful quizzes that will guide you toward the best places to shop on your budget. 

~Broadway

4. Betrayal

One of my favorite experiences when it comes to art is experiencing live theater. Whether it's the Broadway stage or the theater district in London, being part of a shared experience with a select few as the gifted actors display their talents without the aid of editing is exhilarating. One play that has been creating quite a buzz in the Broadway community this season is Betrayal starring real life couple Daniel Craig and Rachel Weisz and directed by award winning director Mike Nichols. Currently in previews, the play officially opens today, and at this point is scheduled to run through February 2014 at the Ethel Barrymore theater. Click here for tickets. 

~Decor

5. Target Threshold Wood and Brass Finish Bar Cart

The Threshold decor line from Target continues to offer stylish furniture and details for your home that won't break your budget. Just in time for the holiday entertaining season, no matter what size your entertaining space is, this bar cart is perfect for displaying the available drinks for your guests as they arrive.

~Magazine Article

6. Ina Garten (aka Barefoot Contessa) in Instyle US November 2013

If you are looking for failsafe recipes for the upcoming Thanksgiving holiday, Barefoot Contessa offers a dinner's worth of savory and scrumptious recipes in the most recent issue of InStyle (US). Her balsamic vinegar brussel sprouts with pancetta is shared (as seen here on TSLL) as well as other certain to impress side dishes, main dishes and desserts. 

Sugar Snap Pea Salad with Crunch and Flavor

In preparation for an upcoming food and wine pairing event, I found a recipe I had saved by Barefoot Contessa. A simple vegetable salad made with sugar snap peas, a savory champagne vinaigrette topped with the crunch of pancetta and shavings of parmesan – the perfect pairing with ham or pork loin or to be enjoyed on its own with a glass of wine (I chose K Vintner’s 2012 Viognier located in the Walla Walla Valley).

Snap Peas with Pancetta and Parmesan
courtesy of Barefoot Contessa

Ingredients

• 1/4 pound pancetta, thinly sliced
• Kosher salt
• 1 pound sugar snap peas, trimmed
• 1/4 cup minced red onion
• 1/2 cup good olive oil
• 2 tablespoons Champagne or white wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper
• 5 tablespoons freshly grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees.
2. Place the pancetta slices on a baking rack set in a sheet pan and roast for 8 to 10 minutes until crisp. Remove from the oven and set aside to cool.
3. Meanwhile, bring 2 to 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Fill a large bowl with ice water and have a sieve or colander ready in the sink. Put the snap peas into the boiling water for only 10 or 15 seconds, drain, and put immediately into the ice water. Cool completely and drain. Cut each snap pea in half lengthwise and place in a large bowl.
4. Place the snap peas in a large bowl and add the red onion.
   To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour enough vinaigrette on the snap peas to moisten. Crumble the pancetta over the salad and add 1 teaspoon salt and the pepper. Add the Parmesan and toss well.
   

A Decadent Dessert

I do love chocolate, so when I discovered Barefoot Contessa’s Brownie Pudding recipe a couple of years ago in her Back to Basics cookbook, I quickly added it to my recipes to go-to whenever a chocolate craving sets in.

So simple, so rich, and a must-pair-with-ice-cream dessert, impress your guests, family or enjoy yourself the next time brownies or chocolate are calling your name.

Brownie Pudding

(courtesy of Barefoot Contessa)

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

~Water bath, just before it goes into the oven.~

5. Allow to cool and serve with vanilla ice cream.

~Just out of the oven, resting while the ice cream waits patiently.~

Key Things To Keep In Mind:

*For those of us with very hot ovens, check brownies at 45 minutes and test with a tooth pick.  If the top is crusted and firm, and the inside is still gooey – you can remove it from the oven.

*Having overcooked this recipe once, I can speak with experience and say it is better to have it too runny, than not enough. They key is to let the crust be your guide.

*Add the seeds of the vanilla bean can be expensive, so know that the recipe tastes just as delicious without it. And in this case, just add one teaspoon of vanilla extract.

*The perfect ice cream as a complement – vanilla bean!

My New Favorite Side Dish

I have always been a fan of roasted vegetables. So simple, and the end result – absolutely delicious and full of flavor. I have also always loved bacon and especially pancetta. So when I came across Ina Garten’s recipe for balsamic roasted Brussel sprouts I was instantly curious.

If you’ve never had Brussel sprouts, don’t shy away as they can be roasted to scrumptious bites of vegetables disguised as bursts of flavor. Served as a side dish with any type of protein you prefer, and don’t hesitate to eat it as a meal by itself as I did last week. Drizzle it with quality balsamic that is rich, thick and sweet and pair with a lovely glass of red wine. Bon appetit!

Balsamic Roasted Brussel Sprouts

from Barefoot Contessa: Foolproof

INGREDIENTS:

• 1½ pounds Brussels sprouts, trimmed and cut in half through the core
• 4 ounces pancetta, sliced ¼ inch thick
• ¼ cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon syrupy balsamic vinegar

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
3. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

All images via TSLL

A Sunday Treat

The first weekend in February has been a stunner. The sun has wrestled the sky all to itself, keeping any hint of a cloud free from sight, and the heightened mood and sighs of relief from the doldrums January may have created seem to have evaporated.

While there will be many Super Bowl gatherings taking place today, the only television I will be looking forward to watching this evening will be a new episode of Downton Abbey and an extra new episode of Elementary. Other than that, I’ll be stepping outside, tinkering in the kitchen, typing away on the laptop and doing a bit of leisure reading as I rest up for the week.

As I patiently wait for the last major piece of the kitchen facelift to arrive (the window treatments), I have been playing in the kitchen. On Friday, I pulled out Ina Garten’s most recent cookbook Foolproof and made her balsamic-roasted brussel sprouts (baked with pancetta) and paired with Chicken Picatta . . . scrumptious. A simple side dish and all-around meal that I highly recommend. If you’ve ever been curious about brussel sprouts, this recipe will promptly have you falling in love with them.

On Saturday morning, while watching Barefoot Contessa, she made a simple dessert that I was curious to try. And when I ventured to try them this morning, I was delighted – buttery, sweet, crunchy and a must-share. Her Raspberry Crumble Bars combine the comforting flavors of shortbread dough and sweet raspberry jam, along with an additional crunch to top it off. I thought what a wonderful treat to celebrate what is already quickly becoming a wonderful month of February. So simple. Let me show you.

Barefoot Contessa’s Raspberry Crumble Bars

*recipe found in Barefoot Contessa: Foolproof (2012)

Ingredients:

• 1/2 (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 10-12 oz good raspberry jam
• 2/3 cup good granola without dried fruit (I prefer Open Nature’ maple Pecan deluxe – 100% natural)
• 1/4 cup sliced almonds
• Confectioners’ sugar, for sprinkling

Directions:

1. Preheat the oven to 350 degrees

2. Using either a food processor or electric mixer with paddle attachment, mix sugar and butter just until combined. With processor or mixer on low, add vanilla.

3. Sift the flour and salt together, add to the butter mixture until it almost comes together in a ball. Place the dough out on a board.

4. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4 inch up the sides.

5. Spread with jam, leaving a 1/4-inch border to make sure the jam doesn’t stick to the pan making it difficult to remove the bars.

6. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.

7. Sprinkle the almonds on top.

8. Bake the bars for 45 minutes, until lightly browned.

9. Cool completely.

10. Cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

Grab a cup of your favorite tea or coffee and enjoy!

All images by TSLL

This & That: No. 24

A few treasures I found during my stay in Manhattan as well as a new daytime talk show, free college courses open to anyone and everyone, and a book you foodies may want to take a look at . . .

~Books & Cooking

~Barefoot Contessa Book Tour in Seattle September 16th

If any of you appreciate Barefoot Contessa’s fool-proof recipes that really are as easy as she says and are as dependable as time, you’ll be excited to know she has a new cookbook coming out on October 30th. Titled Barefoot Contessa: Foolproof, she is going to be speaking and it is my understanding signing copies in advance this Sunday in Seattle at 2pm at Benaroya Hall, 200 University Street (click here for more details and prices).

~Education

~Coursera 

While flipping through the weekly magazine The Week, I discovered an opportunity to continue to take college classes that interest me without having to pay for the tuition or the books. Coursera.org offers more than 121 college courses from well respected college institutions such as Penn State, Stanford and other well-known universities to people from around the world. Courses are streamed online, so you can watch the lecture when it best fits your schedule and most courses run 3-10 weeks. Peruse the selection and sign-up! My first class is Sociology 101 which begins in February, and I can’t wait to freshen up on one of my favorite subjects.

Shopping

~J.Crew navy polka dot scarf - $65

I mentioned during my first day in New York City that I stopped into J.Crew. Well, with my hankering for building my scarf wardrobe, I found their scarves which are made out of soft, fine woven wool, to be $10 off the retail price (reducing the price to $55). So I picked up their navy polka version, and I love it. Paired with a navy dress or a soft winter white silk blouse, it’s a wonderful accessory for fall and winter. While I don’t usually purchase trends, I figure this scarf is a simple way of having fun with the polka dot trend of the season without spending too much.   

Restaurant

~Il Gattopardo – New York City

If you love Italian food and will be in New York City, I highly recommend making reservations at Il Gattopardo on West 54th street directly behind The Museum of Modern Art. Ideal for dinner or lunch, the service is spectacular and the food delicious! (Read more about my dining experience here.)

~Television

~Katie – Katie Couric’s daytime talk show on ABC

I don’t know about you, but I miss Katie Couric’s laugh and her ability to at the same time ask tough questions of guests. She was the first female anchor that I became used to watching when I’d wake up in the morning, so when she stepped down from the Today Show in 2006 (has it really been that long?), she was missed. Well, she’s back after her stint on CBS Evening News, and I think she may have found her niche. Her daytime talk show airs on ABC and just had its first episode yesterday (September 10th). Check your local listings for times, and I can say after watching the pilot show, while appearing to have some trepidation (which to me is testament to how passionate she is to what she’s doing), she came across as authentic and wholeheartedly invested in her new venture. I wish her the best of luck and much success.

~Beauty

~The Dry Bar

One of the luxuries I afforded myself while visiting Manhattan this past weekend were appointments at The Dry Bar in both the Flat Iron District and at Le Parker Meridien Hotel on 56th. With a simple system to book an appointment (online or using their free app), you can book an appointment for a $40 blow-out (including wash) that will be completed and leaving you looking spectacular in less than 40 minutes. Each time, the atmosphere was very welcoming as they offered you a drink of water, tea, coffee or a mimosa, and prompt service from every employee I encountered as they have a separate shampoo room prior to styling. Wi-Fi was also available. And on Saturday, upon walking out the door with my new ‘do, with the rain pouring down, they equipped me with a yellow umbrella. I couldn’t think of better walking advertisement for their business. Dry Bar locations are located throughout the United States, so be sure to check their website. And the good news, if the location isn’t in NYC, then blow-outs are only $35.

A Bit of Exposure and Comfort Food

After posting this Monday’s motivational post, many of you responded appreciatively and supportively; however, one email caused me to ponder whether I should reveal more of the motivation behind such posts. Needless to say, staying true to how I feel a modern simply luxurious woman should live, I believe in keeping some things private. I believe if not simply to maintain a little mystery, then for self-preservation and sanity.

With that being said, my heart was a bit (okay, more than a bit) broken this late spring and summer, but at the same time infused with amazing inspiration, hope and auspicious confidence that if I’m willing to put in the effort, lovely things await. But that’s all I’m going to share, please understand. While The Simply Luxurious Life is a very personal endeavor, it is still a place where I try to maintain a sense of professionalism.  Maybe this will change, but for now, it is what I’m most comfortable with. Thank you in advance for understanding.

So why am I including such thoughts in a food post? Well, upon returning home after being gone for three weeks, I needed some comfort as I missed Paris and London tremendously, but thoroughly loved finally having my dogs near me. I craved something to ease me back into my regular routine (although a bit tweaked for the better), and over the weekend I watched Barefoot Contessa’s most recent episode where she shared her recipe for Midnight Pasta or Spaghetti aglio e olio (spaghetti with garlic and oil). I knew I had found my new favorite comfort food recipe.

So simple, with such great flavor (don’t skimp on the garlic – 8 cloves is a must!), pair with a glass of white wine, mix in some roasted vegetables if you’d like and enjoy!

Spaghetti aglio e olio

Ingredients:

• Kosher Salt
• 1 pound dried spaghetti, like DeCecco
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it JUST begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Images: Simply Luxurious

This & That: No. 16

Excited to share some wonderful finds with you today . . . a fantastic sale at J.Crew not to miss, a yoga mat that I am thrilled to have finally found, a simple, yet scrumptious recipe that will never let you down and much more . . .

Read more »

Panko Salmon & French Lentils

A healthy food item that always seems to be a luxury is salmon.  Whether it’s lox on my bagel with cream cheese for brunch or baked and served with delicious sides for a fuss-free dinner entree, I feel as though I am being treated to a luxurious meal.

So when I first made Barefoot Contessa’s Panko Salmon with French Lentils, I was quite impressed. With the panko holding in the flavorful moisture, the searing adding that ideal amount of crunch and the lentils contributing a smooth rich flavor that pairs wonderfully with the fish, this recipe quickly moved to the front of my recipe notebook.

Read more »

Apricot Butter & Warm Croissants

Buttery croissants from Williams-Sonoma are one of the simple luxuries I enjoy on Sunday mornings with the paper and a cup of hot lavender tea from Beecrowbee. However, just this past weekend, my weekend ritual became even more scrumptious.

May I introduce apricot butter.

Read more »

Perfect Dessert for Adults & Children

If you are trying to decide on which type of dessert to make that will impress the adults you have invited, but please the children that are looking for some chocolate, this is the recipe for you this summer. Served cold, filled with layers of chocolate chip cookies, and very simple assembly, you will be able to make this dessert the evening before and be ready to serve it whenever your guests arrive.

Mocha Chocolate Icebox Cake
found in Barefoot Contessa’s cookbook – How Easy is That?

Ingredients:

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur (optional)
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies (or bake your own – follow this recipe) 
Shaved semisweet chocolate, for garnish

Directions:
Time to assemble, excluding cookie baking – 10 minutes

1. Bake the chocolate chip cookies if you’re not buying them. While cookies are baking . . .

2. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks (about 2-4 minutes).

3. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Break up cookies to fill in the gaps. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. (Using this recipe, I was actually only able to have 4 full layers, but it came to the very top of my springform pan – how many layers is up to the baker.)

4. Smooth the top, cover with plastic wrap, and refrigerate overnight.

5. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

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Images: (1) Simply Luxurious (2) Barefoot Contessa

Ina Garten’s Parisian Pied–a–Terre

Last week a reader left a comment asking about Ina Garten’s favorite flower market in Paris, and in search for the answer I found her beautiful Parisian pied–à–terre and had to share the images.  While it was shown in the November 2008 Town & Country, the apartment still radiates old-world charm with fresh touches.

And to answer the question that prompted the initial search - Marianne Robic (39 rue de Babylone) – quoted by Ina to be “a great flower shop”.

To read The Barefoot Contessa’s – Insider’s Guide to Paris – where she shares even more of her secret locales in the City of Light, click here.

And to view all of the images of the Barefoot Contessa’s beautiful new barn in Easthampton, click here.

Simple and Delicious Roasted Vegetables

One of the most delicious ways I know to make vegetables for dinner is simply to roast them.  The beauty of this recipe is that you can choose which vegetables you prefer, prepare them, toss and place in the oven while you prepare the main dish.

Oven Roasted Vegetables
(a variation of Barefoot Contessa’s recipe)

Ingredients:
*1 bunch of asparagus
*1 pound fingerling potatoes
*French string beans
*Good olive oil
*Kosher salt and freshly ground black pepper

Directions:

1. Prepare the vegetables: slice the fingerling potatoes in half lengthwise, snap the asparagus at their natural breaking point, keeping the top two thirds, trim the string beans.
2. Place in a roasting pan, drizzle with about 2-3 tablespoons of  olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands to coat the vegetables.
3. Place in oven at 425 degrees for 35-40 minutes, tossing once during this time.
4. Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

Key Things To Keep In Mind:
*You can use any vegetables you desire (fennel bulbs, Brussels sprouts, etc)
*I place a layer of tin foil in my roasting pan to allow for easy clean up.
*The roasted fingerling potatoes make the perfect steak fries.
*Pairs beautifully with fish, chicken or steak.

Image: Simply Luxurious

Simple Strategies For Flower Arrangements

Flowers are a simple way to add elegance, bring nature into the home and incorporate beauty into any decor. As we all strive to create a sanctuary within our home that we relish returning to each day, I’ve gathered together some advice from Ina Garten, the Barefoot Contessa, so that we can focus on the vases and arrangements that are simple, yet create an amazing impression each and every time.
On one of her many cooking shows, the Barefoot Contessa shared with her viewers the only three vases any of us will need to ensure a pulled together arrangement that can accommodate any room or flower:

1. a tall, wide cylinder vase

                                     2. a cylindrical bud vase

                                                                                                3. a square vase

 
In her cookbook Back to Basics, on page 52, she shares ten tips on how to arrange flowers like a pro:

1. When you arrive home, with your flowers, cut the stems at an angle and put them immediately into water.

2. Fill the vase 3/4 full with water. Tulips only require a small amount of water.

3. Use warm water for everything except hydrangeas, which need hot tap water.

4. Put a splash of bleach in the vase.  It will reduce bacteria, which can prevent the stems from drinking water.

5. For woody-stem flowers such as hydrangeas or lilacs, split the stems several inches up from the bottom.  You want to expose the white inner part of the stem to water.

6. For flowers from bulbs and tubers, such as tulips an iris, score the bottoms of the stems as you might with scallions, the ends will curl up and they’ll drink more water.

7. Choose a vase that allows the flowers to “breathe” rather than packing them in tightly.

8. Build your arrangement in your hand, holding the stems and looking at the top of the flowers. When you’re happy with the arrangement, cut all the stems to the same length. Tying the stems with twine or using a rubber band before putting them in the vase holds them in place.

9. Don’t leave flowers in a warm sunny window. It will stress them.

10. For all flowers except tulips, recut the stems, clean the vase, and change the water every 2 or 3 days. Tulips can be temperamental; once they have opened, don’t change the water.

An easy rule of thumb that I like to follow, which was suggested by Ina as well, is to create monochromatic arrangements. It tends to create a grander presentation and command control of the room it is inhabiting.

However, no matter how you choose to incorporate flowers into your home, the results will be positive. For not a lot of money, beauty and a fresh touch are waiting for you at your local grocery store, farmer’s market or flower market.

Images: (1) Source (2) Crate & Barrel (3) Source (4) Source (5) Source (6) Source (7) Source (8) Source (9) Source (10) Source (11) Source (12) Source (13)Source (14)   Source

Warm Chocolate Brownie Pudding

If you are a lover of chocolate, enjoy a brownie at the end of a long day, and want to bring delectable chocolatey taste to a dinner party, don’t despair because Barefoot Contessa has the answer. Brownie Pudding.  A lovely and decadent way to bring the rich chocolate goodness that is loved in brownies to an elegantly simple dish.  Serve with ice cream and viola! Your guests will be impressed.

Brownie Pudding

(courtesy of Barefoot Contessa)

 

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

5. Allow to cool and serve with vanilla ice cream.

Key Things To Keep In Mind:

*For those of us with very hot ovens, check brownies at 45 minutes and test with a tooth pick.  If the top is crusted and firm, and the inside is still gooey – you can remove it from the oven.

*Having overcooked this recipe once, I can speak with experience and say it is better to have it too runny, than not enough. They key is to let the crust be your guide.

*Add the seeds of the vanilla bean can be expensive, so know that the recipe tastes just as delicious without it.

*The perfect ice cream as a complement – vanilla bean!

Images: (1) Simply Luxurious (2) Food Network

Jazzed Up Shrimp Scampi

When the Barefoot Contessa conceptualized this baked version of shrimp scampi, her idea was to free herself up at dinner parties so that she could enjoy her guests. I find myself running into this same problem.  The need to impress my guests with delicious food is a priority, but I find I’m in the kitchen for far too long and miss out on entertaining and enjoying my company. 

This recipe solves all of that.  Have your appetizers ready to be served when they walk in the door, the wine chilled, dessert purchased from your gourmet patisserie and this delicious entrée ready to be placed in the oven and you will be more than ready to wine and dine with your invited guests.

Key Things To Keep In Mind 

*Bake in one dish or four individual dishes (refer to above image as an example of individual portions)

*Make sure the dish is bubbly before removing from the oven

*Pair with a buttery Chardonnay – delicious!

Baked Shrimp Scampi

(based on Barefoot Contessa’s recipe)

Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees F.

2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

4. Starting from the outer edge of a 14-inch oval gratin dish (or four individual smaller dishes), arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Image: Simply Luxurious

A New Comfort Food Favorite

One dish that for some reason has always intimidated me, for what I know is silly, is risotto.  Well, I am officially not intimidated anymore.  Last Friday I paired my version of Barefoot Contessa’s Wild Mushroom Risotto with Chicken Marsala, and I honestly found it to be better than I could have ever imagined.

What I love about this dish is that you can serve it as a side or as the main course. Paired with a sangiovese wine, this is a very full and hearty dish that I have a feeling will impress your taste buds.
How I modified the below recipe:

*I eliminated the morels and added an extra ounce of cremini mushrooms.  I also a total of 6 cups of chicken stock instead of the 2 cups of mushroom water that is suggested.

Wild Mushroom Risotto
Barefoot Contessa – Back to Basics cookbook

Ingredients:
1 ounce dried morel mushrooms
½ pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
½ cup chopped shallots (3 shallots)
1½ cups Arborio rice
½ cup dry white wine
½ teaspoon saffron threads
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions:
1. Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.

2. Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Don’t rinse them! Slice thickly and set aside.

3. In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

4. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and sauté for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture.

5. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Images: (1) Bon Appetite

Barefoot Contessa’s New Cookbook

Ina Garten, the Barefoot Contessa, is releasing a new cookbook due out on October 26th titled How Easy Is That?.

Ina describes the book by saying it is all about “saving you time and avoiding stress”, and as long as the food is delicious, I have to say my kitchen will most likely be receiving a new book in the near future. Filled with tried and true recipes straight from the Barefoot Contessa kitchen, each recipe is full of flavor with the kinks worked out so that you will want to include them in your regular repertoire.

An addition that I loved in her last cookbook Back to Basics that she is including again in this book are tips, ideas and suggestions that help to make cooking and entertaining simpler and more enjoyable.

Below are a few recipes that are included. If you’d like to look at the recipes of either, just click on the image and if you’d like to order a copy of the book for yourself, click here.

 

 

 

 

 

 

 

    Mocha Chocolate Icebox Cake                     Lemon Chicken Breast

A Savory Breakfast in Bed

Have you ever wondered how chefs can flip an omelet so effortlessly and perfectly in a sauté pan?  Well, I’m still wondering.  However, my failed attempt at flipping did not hinder the final product which completely impressed me.

Last month, Ina Garten shared a recipe for a very simple two egg omelet, yet included ingredients that I don’t often think to use.  Curious, I knew I had to give it a try and did last weekend. 

The Fine Herbs Omelet incorporates goat cheese, a classic fresh herb combination and roasted red peppers and let me just say, I was in breakfast heaven savoring every bite along with freshly made scones topped with homemade jam and a hot cup of tea. 

Since my flipping didn’t yield the best photogenic results, I had to borrow the image below, but trust me this is a recipe that will be an impressive breakfast-in-bed menu item or something to treat yourself to on a leisurely weekend morning.

Fine Herb Omelet

-courtesy of Barefoot Contessa

Ingredients:
½ tablespoon medium chopped fresh Italian parsley
½ tablespoon medium chopped fresh chervil
¾ tablespoon thin sliced fresh chives
½ teaspoon thin slice fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher Salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

1. Combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
2. Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herb, salt and pepper and whisk with a fork.
Preheat an 8-inch non-stick sauté pan medium hot and swirl the olive oil in the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

3. Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

Images: (2) Source (2) Source