Barefoot Contessa’s Barn in East Hampton

New episodes of The Barefoot Contessa on the Food Network are always something I have to admit I plan my Saturday around. While these images of her newly built barn were published in House Beautiful in 2008 and correlated with the release of her 2008 cookbook Back to Basics, I thought I’d post them as way of reminding us not only of her creativity, but of her ability and desire to entertain outside.  In June of 2010, Ina hosted East Hamptons’s Historical Society at her home for a garden party. Click here to see images taken at the event.  And in other good news, Ina’s new cookbook How Great Is That? will be released October 26, 2010.

One of my favorite things to do on a Saturday if my schedule allows is to hit the local yard sales early in the morning and then come home with a cup of hot tea, a blanket and snuggle up to watch her show which airs on the west coast at ten thirty in the morning.  A perfect way to ease into the weekend and potentially plan my next meal. 

Okay, back to the barn.  This is a misnomer in more ways than one because in all actuality it is a second home.  A home for Ina Garten’s fan favorite Food Network cooking show – Barefoot Contessa.  If you are a follower of Ina’s, you watched her transition a few years ago from taping her beloved show in her home in East Hampton to taping in her newly built barn that very much resembles her home kitchen but was necessary to build, she comments, because she needed a home to go to after work.  A Belgian country style structure, designed by architect Frank Greenwald, the barn provides her the space and ability to entertain and eat outdoors as so many of her guests love to do when invited over, as well as the separation from work and home when taping is taking place.

When asked what makes her most comfortable, she shared (she ‘s a lover of tea as well!):

1. Cashmere blankets and Loro Piana slippers everywhere.

2. Great dance music when I'm cooking.

3. Flower arrangements from the garden.

4. Mariage Frères tea with homemade cookies.

5. Surrounding myself with people who make me happy.

Having the garden directly outside of your master bedroom – serenity found. 

A 17th century oak table is a nice touch in a neutral bedroom.  Bed linens from Frette.

Just outside the bedroom is Ina’s office where a photo of Luxembourg Gardens by Jean-Michel Berts hangs above her antique desk from Bloom located in Sag Harbor.

A soaking tub from Waterworks fills the space perfectly.  While one lets their cares melt away, they are able to gaze out onto a walled garden, or close the Nanik wood blinds for some privacy.

A beautiful 17th century Venetian mirror hangs above a 19th century muslin-covered settee from Bloom.

Viking range and hood; Sub-Zero refrigerator; Bosch dishwasher; KitchenAid mixer.

Looking out from the barn, you can see the main residence in the distance.

Preparing for guests, Ina stand on the bluestone terrace.

And for more information on exactly what you will find in her new cookbook How Great Is That? click here.

Fast and Delicious!

Lately, I’ve been trying to find recipes that are healthy, delicious and require a small amount of time.  Why you may ask?  Well, as much as I’d love to make a gourmet meal each work night, I don’t have the energy.  I’m exhausted.  However, I want to feel good about the decisions I make for dinner so that my day ends on a optimistic note.

With that said, I was given a handful of Food Network magazines the other day and found a recipe by one of my food icons, the Barefoot Contessa.  I kid you not, this recipe, from start to finish, takes fifteen minutes and is so flavorful, healthy and filling. Have a look.

 

Lemon Pasta with Roasted Shrimp

Ingredients:

*2 pounds shrimp (17-21 count), peeled and deveined     

*Good olive oil (makes a tremendous difference!)

*Kosher salt and freshly ground black pepper

*1 pound angel hair pasta

*4 tablespoons (1/2 stick) unsalted butter, melted

*zest and juice of 2 lemons

Directions:

1. Preheat the oven to 400 degrees. Place the shrimp on a sheet pan, lined with parchment paper, with 1 tablespoon olive oil (more is okay!), 1/2 teaspoon salt and 1/2 teaspoon pepper.  Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

2. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes.  Drain the pasta, reserving some of the cooking liquid.  Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoon salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid.  Add the shrimp and serve hot. 

A Perfect Pairing

A treat at the end of the week is always time with good company, but beyond that, a perfect glass of wine certainly helps.  If at some point during the weekend you find yourself deciding to stay in, I have a pasta dish that will pair just as nicely with a casual panini as it will with a ramped up veal parmigiana.  Don't worry, I won't leave you wandering around looking for the perfect bottle of wine.  I have a few suggestions that will make the perfect complement.

Photo Bucket

With the help of Food Network, my ever faithful and reliable companion, this particular recipe has been a mainstay in my repertoire of pasta salads.  It can be a perfect fit for lunch as well as a side dish for dinner, or simply be the meal itself - depending upon your appetite.

Fusilli with Roasted Red Peppers, Feta, and Herb Dressing

 Ingredients:

Dressing:

*2 Tbs lemon juice

*1/2 cup extra-virgin olive oil

*3/4 tsp kosher salt

*1/4 tsp freshly ground black pepper

*1/3 cup mixed fresh herbs (basil, oregano, thyme) - finely chopped

Salad:

*1 lb fusilli or other spiral pasta

*1/2 red onion, sliced

*2 1/2 ounces sliced black olives (whole olives are a fantastic alternative)

*1 (12 oz) jar roasted sliced red peppers, drained (tomatoes can substitute)

*4 oz crumbled feta cheese

Instructions:

1. For dressing, place all ingredients in a jar.  Close lid tightly and shake until blended.

2. In a large pot of lightly salted water, cook pasta according to package directions.  While pasta is cooking, soak red onion (chopped) in ice water to mellow its flavor.

3. Drain cooked pasta and place in a large bowl.  Drain onions and pat dry, add to pasta.

4. Add dressing, olives, peppers and feta to warm pasta and toss.  Serve at room temperature.

Things to keep in mind:

*Fresh herbs make a huge difference in this recipe.

*Quality feta will also increase the flavor of the salad.

*Feel free to refrigerate the pasta and then reheat - it is just as delicious cold as warm.

Pairing a wine with this dish has me typically leaning toward a subtle viognier in the warm summer months.  Recently, I have paired it with Abeja Winery's Viognier which has hints of nectarine and white peach, or in the cooler months, a Walla Walla Vintner's sangiovese would work wonderfully with its slight flavor of cherry and other red berry flavor.

Whatever your weekend plans may be, I hope you have a delicious time and savor every moment.  Bon Appetite!

Delizioso!

It is a very rare occasion that I’m not in the mood for pasta, and last Thursday was no exception.  Collecting recipes I find online or while I’m watching Food Network is something I do quite often, but finding time to try all of them is unfortunately more difficult.  Last week though, I was able to give two recipes a try that I have been anxious to taste.

To my thrill, both recipes will forever be printed off and kept in my collection of recipes.  Delicious and filling, and all in all, quite simple considering the main dish required meatballs made from scratch.

The first recipe was Giada de Laurentiis’ family’s enhance version of the traditional spaghetti and meatballs – Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs.  Don’t let the spicy terminology scare you away.  This comes by way of red pepper flakes which you can add more of or eliminate all together depending on your preference.  I simply stuck to the recipe, and I felt there was just enough spice to add flavor, but not too much that might knock you backwards.  The time it took from start to finish was between thirty to forty-five minutes which was impressive considering meatballs were involved. (can you tell I previously was not a fan of making meatballs?)

The key ingredients in my opinion:

*bucatini pasta - I found this particular type of pasta at a specialty Italian grocery store – Cugini’s, but I know you can find them at Whole Foods as well.  It soaks up so much more sauce than a traditional spaghetti pasta and seems to allow much more flavor to each bite.

*pecorino romano cheese – this additional ingredient to the sauce adds an extra flavor and creaminess that to me was delicious.

*smoked mozzarella – placing a cube of mozzarella in each meatball – genius!  Why have I never attempted this?  Next time I am going to try traditional mozzarella to see if I notice a significant difference, but regardless, this cheesy goodness is a treat to find upon savoring the meatballs.

Food Network

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Ingredients:

All'Amatriciana Sauce:

• 2 tablespoons olive oil
• 6 ounces pancetta, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup grated Pecorino Romano

Meatballs:

• 1 small (6-ounce) onion, grated
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
• 2/3 cup grated Parmesan cheese, plus 1/4 cup
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 8 ounces ground beef
• 8 ounces ground veal
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
• 1 pound bucatini or other long pasta

Directions

1. For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

2. For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

And a traditional Italian feast would not be complete without garlic bread.  Ina Garten, the Barefoot Contessa, demonstrated a quick, yet fresh and delicious recipe on her Food Network show Back to Basics: Barefoot Contessa recently that immediately caught my attention.  And, as always, it did not disappoint.  The next time you are thinking about quickly picking up a loaf at the grocery store, just pick up a few ingredients instead, and in only ten minutes you will have your veryown  Ciabatta Garlic Bread.  The flavor and fresh taste of herbs and, oh of course, butter, will far surpass anything pre-concocted at the store.

Handle The Heat

Garlic Ciabatta Bread

Ingredients

• 6 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350 degrees F.

2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

3. Heat the olive oil in a medium sauté pan and add the garlic mixture. Remove the pan from the heat.

4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Both recipes made for a delicious evening in that took much less time than I expected which was very much appreciated.

Hopefully your week has been going smoothly and, guess what?  Believe it or not, the weekend is only one day away; you’re almost there.  Have a wonderful treasured Thursday.  Bon Appétit!

A Delicious Evening In

An evening filled with good company, Julie & Julia, a crackling fire, wine, and a simple, but delicious meal, was a nice treat recently, and it began with the gift of a cookbook.

I just began to realize that my mother has recently been in the habit of giving to me, as gifts, cookbooks - and I love her for it! Most recently, I was fortunate enough to receive Mastering the Art of French Cooking by the revered Julia Child, but before that I was given Barefoot Contessa Back to Basics. Over the past eight or so months I have been correlating the episodes that air on Food Network and then finding them in her cookbook, giving the ones that catch my interest a test run in the kitchen. Not only does this particular book contain recipes, but it also contains tips for setting tables, flower arranging and organizing a menu for a party, all keeping with the theme going back to basics. It is a wonderful combination.

While it is impossible to go wrong with any of Barefoot Contessa's recipes, I found one that was so savory delicious that one can't help but utter "oh my goodness" upon tasting it for the first time. I think I actually have repeated this phrase each time I have tasted it, but let's get to the recipe itself. Tagliarelle with Truffle Butter. This dish, as promised, only takes ten minutes to throw together, and paired with a palette whetting Chardonnay or Viognier from Abeja Winery or a White Paint Brush from Isenhower Cellars, it is an absolutely treat. Just the simple fact that it only takes a mere ten minutes is something to keep in mind when you've had a long day and need to unwind and take a few more minutes on the couch, or want to spend more time with the company you have invited over.

Ingredients:

*Kosher salt
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler

Directions:
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3.Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4.Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Isenhower Cellars

Abeja Winery