Posts tagged ‘Ina Garten’

The Biggest Cookbook in the Universe: The Internet

I spend a lot of time Google Reader, bookmarking DIY projects and recipes I’d like to try myself. Sounds like an exciting Tuesday night, eh? It is!  Over the past few weeks, sheer busy-ness has brought me back to old favorite recipes. I thought I share a few with you to so that maybe they’ll become old favorites too. Since these recipes are culled from other blogs, you just get the delicious pre- and post finished product pictures. Bonus! My take on the recipes.

Alice Water’s Apple Tart on the Smitten Kitchen

I should’ve know such an absolute doll of a recipe would come from the impeccable and never-faltering Smitten Kitchen. The original recipe includes a glaze, made by simmering the apple peels with sugar and water. Don’t bother. This recipe is absolute perfection as-is. The crust is the bees knees. The apples melt in your mouth. If you don’t have a tart pan like me, it always comes out looking “refreshingly rustic”. (ahem)

Ina Garten’s Butternut Squash Risotto

One of the only things I enjoy making with butternut squash is risotto. Actually butternut squash is the only reason I tried my hand at risotto in the first place.  The original recipe I made a few months ago was vegetarian. The next version was vegan. This Ina Garten recipe is the DEAD OPPOSITE. Stick of butter, bacon, cheese, saffron, the works. I really did enjoy the new take on risotto that this provided but I think I’ll stick with the guilt free vegetarian version! If you do go ahead with Ina’s recipe, this is best served to 5-6 other people to avoid leftovers (which are awesomely tasty.)

Lemon Poppyseed Shortbread Cookies from Lottie and Doof

For a few weeks, the Mr. has been craving French Laundry shortbread cookies. Since we had lemons, I pulled out a recipe waiting in the wings from Lottie + Doof. These were a lot easier to make than their French Laundry friends but that’s probably because they use more ingredients than butter, flour, sugar and a vanilla bean. Verdict: completely tasty. I got to use one of my new cookie cutters for these! I figured that a heart would be more appetizing than a dog bone (purchased for doggie biscuits.)

That’s it for now, y’all. If you’ve got some old winter favorites, send them my way, why don’t you?

My Love/Hate Relationship with the Barefoot Contessa

Have y’all ever read an Ina Garten cookbook? Bitch is a NAME DROPPER!

(photo by Ben Fink)

I was reading through Barefoot Contessa Parties! and it was Secretary of State this, and my good bosom buddy Martha Stewart that. Between the books and watching her show, I was always repulsed at the idea of her white bread parties and gentle mannerisms and yet I WANTED TO BE HER.

Only in her world could she purchase someone else’s business (specialty food shop Barefoot Contessa), make it HER THANG, and then cater for 40 people without breaking a sweat right off the bat. But that is besides the point. This post is really about how I picked up two of her cookbooks from the library, had them for weeks and only made one thing. My excuse? She seems to think that one ‘splurge’ ingredient per recipe doesn’t make for an expensive dinner. One splurge per course means an expensive menu.

Griping aside, I’ve got Ina to thank for these baked sweet potato fries. They’re a cross between a steak fry and a wedge. Unlike any other sweet potato fry recipe I’ve made, these bad boys actually turned out nice, plump and caramelized, not deflated, limp versions of their former selves.

Baked Sweet Potato “Fries”
from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
serves 4

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.


When paired with cherry tomatoes tossed in a light vinagrette and a chicken apple sausage topped with sauerkraut, it makes for a tasty meal and a happy boyfriend. Perhaps a little heavy but for this cool weather, a very comforting plate of goods.

(Two more CSA veggies bite the dust? CHECK!)

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