Barefoot Bloggers: Cheddar Corn Chowder

I'm excited that I was actually able to complete a recipe for this month! This month's pick was chosen by Jill at My Next Life. I felt that for a chowder this was a bit thin. I decided during the last few minutes of cooking to add 1/4 cup instant potatoes to the soup. It gave it a nice consistency without making it too thick. I did halve the recipe for just my husband and myself and still ended up with about 8 cups leftover...so be prepared if you choose to try this recipe...it makes a lot! It was a great soup to enjoy on a cold evening! (picture to come)


Cheddar Corn Chowder (The Barefoot Contessa Cookbook)
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Barefoot Bloggers: Peach and Blueberry Crumble

This is a wonderful summer dessert recipe chosen by Aggie at Aggie's Kitchen for this month's Barefoot Bloggers. I had read some comments about this recipe in regards to making additional topping as some didn't feel the original recipe called for enough. I did double the topping, but then chose not to use the whole doubled amount. I felt the dessert had a great flavor with just enough sugar to make it sweet, but not so sweet that it overpowered the fruit.
Peach & Blueberry Crumbles (Barefoot Contessa at Home)

For the fruit:

2 lbs firm, ripe peaches (6-8 peaches)

2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint)

For the Crumble:

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 tsp kosher salt

1/4 tsp ground cinnamon

1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

Barefoot Bloggers: Curried Couscous

I was very excited that it was my turn to select a recipe for this month that all of the Barefoot Blogger participants would make! I had a hard time choosing between all of Ina Garten's wonderful recipes. I couldn't decide if I wanted to choose something I had never made before or stick with a family favorite that I was hoping others would enjoy...the family favorite won. I discovered this recipe about four years ago and have been making it ever since! It's easy to make (with a little prep work) and just as good the second day as the first! I have also served it to many dinner guests and always receive wonderful compliments. I'm sure others will play with the ingredients as it would be very easy to switch up some of the vegetables to suit your individual taste, however my husband and I enjoy the recipe as written.
Curried Couscous (The Barefoot Contessa Cookbook)
1 1/2 cups couscous
1 Tbl unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup grated (or small diced) carrots
1/2 cup minced fresh flat leaf parsley
1/2 cup dried currants
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions; mix well and taste for seasonings. Serve at room temperature. Serves 6.

Barefoot Bloggers: Outrageous Brownies

Oh my goodness! I don't know why I have been putting off trying this recipe for so long! Although a bit time consuming and expensive, these brownies are AMAZING! I typically make brownies from a box...triple chunk has been my "go to" for a while, however I'm not sure I can go back to a box mix after Ina's brownies! These brownies are so intense, that my house smelled like chocolate for two days after baking them.


Outrageous Brownies (Barefoot Contessa)
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

My gratitude goes out to Eva for choosing this recipe for the BB group this month! I'm sure I would have eventually gotten around to trying these, but I'm so glad it was now rather than later.

Barefoot Bloggers: Chinese Chicken Salad and Croque Monsieur (not eaten together!)

I've been pretty busy this month with various things and didn't get around to trying these recipes before the date they were suppose to be posted. Luckily, I did get them made before the end of the month...yay! One thing I enjoy about the Barefoot Blogger group is that I am "forced" to try recipes that I would otherwise skip right over in the cookbooks. Most of the recipes have been wonderful and sometimes they are fine to try once. My husband and I both agreed that this month's recipes were decent, but weren't anything special according to our taste buds. These fall in to the "try once" category.

The first recipe is for Chinese Chicken Salad (found in Barefoot Contessa Parties!) and was chosen by McKenzie. I felt the sauce was a little much for this salad. I reduced the recipe to serve two and I really tasted the toasted sesame oil in the dressing. If you choose to try this dish, I would taste the dressing as you add ingredients and adjust to your liking.

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. Serves 12.

The second recipe for the month of April was Croque Monsieur (found in Barefoot in Paris)selected by Kathy.2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. Serves 4-8.

PS. It's almost my turn to select a recipe! It looks like the group will make the recipe I pick at the end of June. Decisions, decisions....what should I choose?

Barefoot Bloggers: Chicken Piccata

I love this chicken recipe! I actually made it for the first time this past November when I was looking for a dish to go with Ina Garten's recipe for Roasted Onions. I am pretty picky when it comes to chicken recipes, basically they need enough flavor to "mask" the chicken taste! My mom really enjoys chicken and growing up we had chicken many different ways over the course of one week. Now, I eat chicken in moderation and it always needs to doctored up with something....cheese, lemon, bacon, the list goes on. Thanks Lindsey for choosing this week's great recipe for the Barefoot Bloggers to enjoy!


Here is a link to the original post about the Chicken Piccata http://dnebunch.blogspot.com/2008/11/chicken-piccata-and-buttermilk-mashed.html

Barefoot Bloggers: Easy Sticky Buns

I had to laugh when I read this recipe selection, as I've already made them! When I first received my copy of the new Barefoot Contessa cookbook, Back to Basics, this was one of the first recipes I tried! So rather than posting about it again, I am linking back to my original post. These are must-try, must-make again, the most delicious and easiest sticky buns you can make at home! Melissa chose a great recipe to be featured this week!

Link to original sticky bun post.

Barefoot Bloggers: Banana Sour Cream Pancakes

The first recipe of 2009 for Barefoot Bloggers was chosen by Karen. I had some over-ripe bananas in the freezer to use, so when I saw this recipe, I knew I had to make it. (Now I have banana pancakes in the freezer!)



Banana Sour Cream Pancakes (Barefoot Contessa Family Style)
1 1/2 cups flour
3 Tbls sugar
2 tsp baking powder
1 1/2 tsp kosher salt
1/2 cup sour cream
3/4 cup plus 1 Tbls milk
2 extra-large eggs (I used large eggs as that was all I had)
1 tsp vanilla extract
1 tsp grated lemon zest (I used a little lemon juice)
unsalted butter
2 ripe bananas, diced, plus extra for serving
maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. **At this point, I also mixed in my bananas since they had been frozen and were very ripe, they weren't going to dice well! Add the wet ingredients to the dry ones, mixing only until combined. Melt 1 Tbls of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded Tbls of bananas on each pancake. Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup. **I also added chopped pecans to the top of mine. Makes 12 pancakes.

Barefoot Bloggers: pappa al pomodoro

This is a classic Italian soup in which leftover bread is used as a thickener. This recipe was chosen by Natalie at Burned Bits, thanks Natalie!

Pappa al Pomodoro (Barefoot Contessa Back to Basics)
1/2 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored and sliced (I substituted celery)
4 tsp minced garlic (4 cloves)
3 cups diced ciabatta bread, crusts removed
2 (28 oz) cans good plum tomatoes
4 cups chicken stock
1/2 cup dry red wine
1 cup chopped fresh basil leaves
kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
Topping:
3 cups diced ciabatta bread
2 oz thickly sliced pancetta, chopped (or you can use thick bacon)
24-30 whole fresh basil leaves
3 Tbls good olive oil, plus more for serving

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel (celery), and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of food processor fitted with steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil and 1 Tbls salt, and 1 1/2 tsp pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. For the topping, place the ciabatta, pancetta (bacon), and basil on a sheet pan large enough to hold everything in single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20-25 minutes, until all ingredients are crisp. The basil leaves will turn dark and crispy. Reheat the soup, if necessary, and beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot, sprinkled with the topping and drizzled with additional olive oil. Serves 6.

easy sticky buns

These are SO easy and SO delicious! My husband and I had friends staying with us the past weekend, and I made these easy sticky buns for breakfast Sunday morning. It's one of those recipes that after you make it, you wish you had never discovered as they could be addicting.

Easy Sticky Buns - Barefoot Contessa Back to Basics

12 Tbls unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 pkg (2 sheets) puff pastry, thawed

Filling:

2 Tbls unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp ground cinnamon

1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer, combine the 12 Tbls butter and 1/3 cup brown sugar. Place 1 rounded Tbls of the mixture in each of the 12 muffin cups. Distribute pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour wooden surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup brown sugar, 1 1/2 tsp cinnamon, and 1/2 cup of the raisins (I omitted the raisins and substituted with more pecans). Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes, invert the buns onto the parchment paper, easing out the filling with a spoon. Serve warm or at room temperature.

Barefoot Bloggers: Coq Au Vin

This is one recipe that had it not been chosen by Bethany, it would have never been made in my house. I frequently see recipes for this dish in various cookbooks and cooking magazines, but it's always been somewhat intimidating to me. I now know I CAN make Coq Au Vin! I have yet to be disappointed with a Barefoot Contessa recipe, and this was no exception. I will say, I'm not sure that I will make this dish again, now that I have completed the recipe. It was good, just not something my husband and I would enjoy all the time. In our opinion, this dish was very rich; perfect for a cold winter's night. I omitted the mushrooms, as neither my husband nor I like them. The other change we would make to the recipe (if we were to make it again) is to take the skin off the chicken. The original recipe didn't indicate that you should remove the skin, but I felt it would have allowed the chicken to soak up more of the wine/broth during the cooking process. Overall, this was a success!
Coq Au Vin (Barefoot Contessa Back to Basics)
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced (I left out)

Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and light to burn off alcohol. Put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Barefoot Bloggers: Mexican Chicken Soup

Even though today is Thanksgiving, I am posting about a Mexican Chicken Soup for Barefoot Bloggers. I made this earlier in the month (as I sure wasn't going to make it for Thanksgiving and give up all the traditional things) and my husband and I really enjoyed the soup! I scaled it down to serve the two of us and didn't measure the ingredients exact, but that's the fun in making soup, you can alter it as you see fit. I will be making this soup again, especially when I have ingredients around that I need to use up. Thanks Judy for choosing this week's recipe!Mexican Chicken Soup (Barefoot Contessa at Home)
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Happy Thanksgiving, especially to our family and friends! Check back later for a post about my husband and I's Thanksgiving meal!

Barefoot Bloggers: Herb Roasted Onions

This month's recipe was chosen by Kelly from Baking with the Boys. My husband and I both like onions and I knew that roasting them would bring out the sweetness of the onion. The dressing in which you toss the onions before baking them was so simple to put together, used ingredients you most likely already have at home, and added great flavor. We will be making this recipe again on nice winter evenings as an easy side dish.

Roasted Onions (Barefoot Contessa at Home)
2 red onions
1 yellow onion

2 Tbls lemon juice

1 tsp Dijon mustard

1 tsp minced garlic
1/2 Tbls fresh thyme (I used 1 tsp dried)
3/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup olive oil
1/2 Tbls fresh minced parsley

Preheat oven to 400 degrees. Cut onions into wedges. In mixing bowl mix all ingredients minus the parsley and olive oil. Slowly drizzle in olive oil and whisk with mustard mixture. Toss mixture with onions. With slotted spoon, place onions on baking sheet. Bake 30-45 minutes, until tender and golden brown. Toss once during cooking process. Sprinkle with parsley, serve warm. Serves 4.

Barefoot Bloggers: Vegetable Pot Pie

I am not a pot pie fan, so I was a bit leery about trying this recipe thinking I was going to be wasting ingredients and would resort to throwing it away. Much to my surprise, this is AMAZING! I've already made it twice and both times have been a hit with the recipients. The crust is so easy to put together and rolls out nicely. It reminds me of my mom's pie crust with a slight variation. The sauce is creamy and loaded with flavor and best yet, this pot pie contains what I consider "adult" vegetables. I loved the combination of butternut squash with asparagus tips and potatoes. I've already marked this recipe to make again...it may become a new winter favorite!

Vegetable Pot Pie - Barefoot Contessa Parties
12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise (substituted celery)
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod (I left out)
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley (I omitted)
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Melt the butter in a large pot over medium heat. Add the onions and celery and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

A few notes: in red you will see the changes I made to the ingredients. I also halved the recipe and still came up with about 5-6 servings. Rather than dividing the filling among four bowls, I used a small casserole dish and poured all the filling in, then topped with the crust. Thanks Deb for choosing such a great recipe!

Barefoot Bloggers: Butternut Squash Risotto

I'm back after taking a whole month off from Barefoot Bloggers! Actually, I was pretty busy last month with other things and the recipes didn't appeal to me all that much, but it's nice to be cooking along with the group this month. This week's recipe was chosen by Rachel and what a lovely fall dish it is! I had never made risotto before and I have to say the hardest part about the whole recipe was actually finding the Arborio rice! I'm glad we liked it because it was a little pricey. This was a wonderful mixture of sweet, savory, salty, peppery, and creamy! We had some leftovers from last night's dinner so I am anxious to see how well it heats up for lunch today. My husband even enjoyed this dish which was huge as I didn't know how well he would care for the roasted butternut squash mixed in to the rice. I'm thinking this would be a nice side dish for Thanksgiving (if you can give up some of your traditional fixings....which I'm not sure I can!).


Butternut Squash Risotto (from Ina Garten)
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.


In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve. Serves 4-6.

Barefoot Bloggers: Smoked Salmon Spread

I have to admit, I wasn't really looking forward to making this week's chosen recipe for Barefoot Bloggers. I know I've mentioned before that I am not a huge salmon fan, so I was a little leery as to if I would like this spread or not. The spread was quick and easy to prepare and had a nice texture despite the salmon pieces. My husband and I both had a few bites of the spread on crackers and we decided it is much better suited for those that have a love of salmon. I am going to send it with some friends of ours who will enjoy it more than I! In my opinion, it would be great served in mini phyllo dough cups with a little sprig of dill on top. I would have liked to photograph it in that way, but I wasn't willing to purchase the phyllo cups just for this! If you enjoy salmon, try this recipe.

Smoked Salmon Spread (from Ina Garten's Barefoot Contessa Family)

8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

Barefoot Bloggers: Jalapeno Cheddar Cornbread

I am thrilled to be participating in my first Barefoot Blogger this month! Barefoot Bloggers was created by an individual who thought it would be fun to try Ina Garten recipes (every other week!) and has allowed other people to join on the journey. I have a number of Barefoot Contessa cookbooks, but never seem to try enough of the recipes, which is why I decided to join this group. I lucked out because my first recipe since joining is pretty straight forward and easy! It was chosen by Sabrina and Alexander of Cooking with the Kids. I had to make some adjustments to the recipe which included scaling it down from a 9 x 13 pan to an 8 x 8 size, as I'm only feeding two of us, and adjustments for baking at a high altitude! Below I post the recipe as it was published by Ina Garten, then the recipe with adjustments I made. Overall, the cornbread turned out really well. I do prefer my cornbread a little sweeter versus the savory flavor of this recipe so to make up for the lack of sweetness, I added a little butter to top of mine before eating.

Jalapeno Cheddar Cornbread from Barefoot Contessa at Home

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish (@3 scallions)

3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Cornbread with Ellyn's adjustments

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/8 cup sugar

1 Tbls baking powder (I used 2 tsp for the altitude change)

1 tsp kosher salt

1 cup milk (plus 3 Tbls for altitude)

2 large eggs, lightly beaten

1/4 cup butter, melted

1/4 cup chopped scallions

1 1/2 Tbls jalapeno peppers (I used the already diced can variety!)

Follow instructions above, except for high altitude baking increase oven temperature from 350 degrees to 370 degrees.