LOBSTER BLTS
Steps:
- Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
- To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN
This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
- Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
- Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2
BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN
Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.
Provided by Manami
Categories Cheese
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
- Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
- Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
- Serve immediately with Chambord and fresh or/& frozen fruit.
RIBOLLITA - BAREFOOT CONTESSA - INA GARTEN
This soup is good to make on a cold day. It makes tons so you can share with all of your friends. It is a time consuming recipe but the finished soup is so worth it.
Provided by cookiedog
Categories One Dish Meal
Time P1DT1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
Nutrition Facts : Calories 293.3, Fat 11.3, SaturatedFat 2.7, Cholesterol 10.9, Sodium 395.5, Carbohydrate 34, Fiber 6.5, Sugar 6.2, Protein 15.7
SUNDAY MORNING OATMEAL--BAREFOOT CONTESSA INA GARTEN
This recipe came from the Barefoot Contessa and I have made it several times. It's very creamy and satisfying. If you are going to make it with the fresh banana slices, you must eat it the same day. I always use 1% milk, because I never have whole milk on hand. The stir-ins, fruits, nuts, are flexible, whatever you like, and whatever you have on hand.
Provided by Hootenanny
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add oatmeal and salt, bring to a boil. Reduce heat and simmer 4 to 5 minutes, stirring occasionally until thickened.
- Remove from heat. Add your stir-ins: banana slices, cherries, raisins, or whatever you are using. Cover, and let stand 2 minutes. Serve hot with a drizzle of maple syrup or sprinkle of brown sugar to taste, cinnamon if desired. You may also add extra milk to taste.
- Suggestions for stir-ins: chopped walnuts, slivered almonds, minced dried apricot, chopped apple (dried or fresh) etc.
Nutrition Facts : Calories 277.9, Fat 5.1, SaturatedFat 2.1, Cholesterol 9.2, Sodium 262.9, Carbohydrate 52.8, Fiber 4.6, Sugar 25.3, Protein 7.8
VEGETABLE COLESLAW (BAREFOOT CONTESSA) INA GARTEN
I consider this the world's best coleslaw. This is from the first Barefoot Contessa Cookbook. It allegedly serves 8-10 but I find that half the recipe serves that many. It is wonderful as soon as made and better after the flavors have melded. Cooking time is chilling time.
Provided by BarbryT
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Shred the cabbages.
- Grate the carrots.
- Combine cabbages and carrots.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
- Pour enough of the dressing over the vegetables to moisten them.
- Chill. Serve cold or at room temperature.
LEMON ANGEL FOOD CAKE - BAREFOOT CONTESSA - INA GARTEN
Make and share this Lemon Angel Food Cake - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
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