I now have a new reason to look forward to that perfect time between summer and fall. This tart is made with Italian Prune Plums which are in the perfect place between sweet and tart.
Sunday, October 2, 2011
Sunday, September 4, 2011
Summer isn't over yet...
These were delicious! It was a perfect summer drink to enjoy on the patio.
This healthy summer dish is chunky with fresh vegetables and tastes like a garden. The pecorino adds a nice nutty flavor to the chilled soup. I'll definitely be making this classic again!
Coleslaw
If you have a food processor this coleslaw is super easy to make. It's classic in that it has a mayo base, but the apple cider vinegar cuts through the mayo and gives a nice bite and flavor. This is perfect for any summer bbq.
If you have a food processor this coleslaw is super easy to make. It's classic in that it has a mayo base, but the apple cider vinegar cuts through the mayo and gives a nice bite and flavor. This is perfect for any summer bbq.
Roasting the fruit is a nice way to change it up for dessert. Something about it just feels fancy. And you can't mess it up! A little ice cream or frozen yogurt doesn't hurt either.
Tuesday, July 19, 2011
The Day is Here...
It's been a year since I started working on Barely Contessa! Wow! It's been a lot of fun and definitely a learning experience. There're some recipes that I have not yet completed, but I'm going to continue to work on those, and I'll post as I get them finished. For the most part, if it hasn't been seen on Barely Contessa it's because I already made the recipe prior to starting the blog, I have a strong aversion to making it (chopped liver, etc.), or it was too expensive to justify making (seafood salad, etc.).
Hope you've enjoyed! Here are some things that I've worked on this past week.
Hope you've enjoyed! Here are some things that I've worked on this past week.
Mm mm mmmm. So good. This is just awesome pan seared steak with a great sauce with shallots and deep flavor. Are you proud that I served it with zucchini and not mashed potatoes?! Don't be. Mac ran out and got some McDonald's fries so we could do the whole "steak and frites" thing. I think it was the right choice in the end - so good to dip those fries in the sauce from the steak!
I've made this so many times and it never disappoints. It's a little bit time consuming for a veggie because the onions saute before you add the zucchini, probably 25 minutes of saute time total, but it's worth it! And parmesan makes almost anything better!
This is a repeat recipe as well. It's great for summer because you can use fresh corn and basil and it puts such pretty colors on your plate!
I think of my friend Jamie when I look at this picture of the potato with sour cream and yogurt goodness basically eclipsing the starchy little nugget. About a sandwich and it's relationship to mayonnaise she says, mid-dip into her container of extra mayo, "I mean, it's basically just a vehicle to eat the mayonnaise...right?" I think the same thing was going on here with the potato!
Okay. Why didn't I make these sooner? They are so fun and easy to make! You take a puff pastry, put sugar all over it, fold it up, cut it up and bake. Light, sweet, and crunchy = addictive and delicious.
I will be making this again before the summer is over. It's a wonderful salad to have for lunch or as a side. The roasted vegetables are sweet and feta gives a nice bite of saltiness. The dressing has lemon and olive oil and is just enough to coat the orzo. Try it!
This salad has already been repeated! So easy and tasty and perfect for all of the summer tomatoes and herbs.
Friday, June 24, 2011
Hi Ina! XO, Christine
My sister Maggie is in the Hamptons doing an internship for the website guestofaguest.com, a guide to what's happening in the area and local news regarding all that is fabulous about the Hamptons. She is covering a charity event on Saturday hosted by the Barefoot Contessa herself! I can't wait to hear all about it!
tomato and goat cheese tart and roasted vegetables
What a delicious summer dinner this was! The roasted vegetables were perfect; sweet, smokey, with a hint of garlic. The tart is definitely something I'll make again! It looks so special, but was so easy to make. You use a puff pastry and fill the middle with some sauteed onions and herbs topped with tomato and goat cheese. My friend Molly loved it as well!
Saturday, June 4, 2011
Flag Cake! (and two more...)
This was so exciting to make! Finally! I've been waiting for a patriotic holiday for almost a year for a chance to make this, and it was as fun as I had imagined it would be. I finally bought a piping bag and little star tip and practiced my skills on the countertop before doing it on the cake. Such a blast that piping bag! I used an entire stick less of butter than the recipe called for, and I could still taste plenty of that butter goodness. I brought it to a friend's barbecue and it became the centerpiece of the table! Good times.
Alright, so I've definitely made this many times before, but I've always used a recipe from the Williams-Sonoma Bride & Groom Cookbook. So I had to give Ina's a try! Delicious! Of course.
What? Yes, that's actually the title - 7 words. But boy is it tasty!! The dressing has mayo, basil, scallions, lemon juice and, shhhhh, anchovy paste.
Saturday, May 28, 2011
Memorial Day Weekend!
You know you're going to grill something this weekend. Here're some items that will have you getting your Memorial Day Barbecue on - rain or shine!
Mac did not like this. I liked it, but certain things were off. Mainly, the tomatoes were mealy, yuck. The fennel was thinly sliced and gave a fun crunch to the salad. The dressing was the best part, with orange juice, zest, and apple cider vinegar.
This is so delicious! Staple summer salad. Choose a yummy french bread to cut up in cubes, toast it, and mix with all the veggies and dressing. So easy. This recipe is from the Parties! book.
Here's another awesome one! I love salmon, and making it into a sandwich is so fun! The dressing has lots of great players like white wine vinegar, capers, dill, scallions, and basil.
More to come! Enjoy the weekend!
Sunday, May 22, 2011
Feeling the Pressure!
I cannot believe it will be less than 6 weeks before Barely Contessa comes to the 1 year mark! Admittedly, I don't think I'll be able to get to all of the recipes by July 1. In order to take the best shot at this here's how I'm strategizing:
-I'm avoiding recipes that I made prior to the blog and recipes that don't look very appetizing to me (ie roasted foie gras).
-I'm thinking of giving myself an extension due to the fact that I lost some time during our move to our new house!
Happy Eating!
XOXO,
Christine
watermelon and arugula salad
I tried to find a link to post to this salad, but all I could find was a version of this salad that included feta. The salad above is from a recipe in the how easy is that? book. It does not include feta, and Ina mentions that she isn't really a fan of the feta watermelon combo anymore because she prefers the contrast the strong flavor of the parmesan gives. I agree! This salad is now in my top 5 favorite salads! So good. Also, in the Family Style book, this same salad is featured, just without the watermelon. Two for one!
I was trying to get cutesie with this one and put a heart in the center...it looked better before I baked it! This cake is delicious, but it definitely has the consistency and texture of a coffee cake rather than a dessert cake. But I'm not complaining! It's delightful.
onion and fennel soup
I love french onion soup, and I know I'm not alone. This is some of the best I've ever had. The fennel adds a different flavor profile that the classic doesn't have, and it's a winner. Gruyere cheese is obviously the best choice here, and it is sooo yummy!
This is like a fancy grilled cheese appetizer. Dijon mustard is brushed over the bottom piece of puff pastry and then it's layered with the salami and covered with gruyere. I'd be very surprised if this was not a hit at any get together.
The idea behind this is wonderful. However, the bread choice is all wrong. I would even say that if the bread was toasted it would make a world of difference. As the recipe is written, the bread is too soft for the sandwich. The sauce is made of worcestershire sauce, mayonnaise, sour cream, and blue cheese and it is amazing with the beef and arugula. Toast the bread and you have a sandwich that people will be very happy with!
I have found memories of my mom making ham and then using the leftovers to make split pea soup and croquettes. The leftovers are just as exciting as the ham!!! The sauce on this makes every piece so flavorful and keeps it from getting dry.
I've made this a million times, and it's always tasty and fresh.
This was so exciting to try because Ina says it's her favorite soup! I can see why! The curry does something magical to all the flavors and you just can't get enough!
Nostalgic for carefree summer days? Give these vanilla ice cream sodas a whirl! Perfect. Ina also has recipes for chocolate and strawberry variations.
Saturday, May 7, 2011
May is here! Finally!
turkey meatloaf and potato basil puree
This turkey meatloaf is delish! There are onions and celery that help give it nice texture, but the fresh thyme makes it have great flavor! I used leftovers for sandwiches. Potato basil puree is mashed potatoes blended with basil and olive oil which makes it taste so fresh and less heavy. It's good.
This turkey meatloaf is delish! There are onions and celery that help give it nice texture, but the fresh thyme makes it have great flavor! I used leftovers for sandwiches. Potato basil puree is mashed potatoes blended with basil and olive oil which makes it taste so fresh and less heavy. It's good.
provencal vegetable soup
This is a hidden gem! Mac and I have a new favorite vegetable soup. The spaghetti noodles make it substantial and filling. The dollop of red on top is called pistou. It's like pesto, but has garlic, tomato paste, parmesan cheese, basil, and olive oil. It gives the soup terrific flavor.
This is a hidden gem! Mac and I have a new favorite vegetable soup. The spaghetti noodles make it substantial and filling. The dollop of red on top is called pistou. It's like pesto, but has garlic, tomato paste, parmesan cheese, basil, and olive oil. It gives the soup terrific flavor.
I feel like I've looked at this recipe so many times and am glad to have finally made it. The marinade for this chicken is great: tequila, orange juice, lime juice, jalapeno pepper, etc. The chicken marinates overnight and then you grill it. I thought this chicken was tasty and light! The chicken would probably also be perfect for tacos.
This is my go to guacamole. I always like this one more than others that I taste. Lemon juice makes the flavors pop and the guac taste super fresh. The hot sauce and red onions give it a little kick.
strawberry rhubarb crisp*
This is my favorite of Ina's crisps. I hadn't ever had rhubarb before...so good! This crisp is sweet and delicious.
chicken with tabbouleh
Mac had the chicken version and I had vegetarian style. Both were awesome. The big chunks of veggies are perfect in a pita. I added some falafel to mine as well and it was a great sandwich! It takes a little bit of time for the bulgur to soak, but this is super easy to make.
Mac had the chicken version and I had vegetarian style. Both were awesome. The big chunks of veggies are perfect in a pita. I added some falafel to mine as well and it was a great sandwich! It takes a little bit of time for the bulgur to soak, but this is super easy to make.
crab cakes
I grew up eating the classic, mostly crabmeat, crab cake. I still prefer that style, but these flavor filled cakes are really tasty too! Some of the ingredients include red and yellow peppers (mine just have yellow), capers, mayonnaise, parsley, hot sauce, old bay and a few other things. I wouldn't turn one of these down!
I grew up eating the classic, mostly crabmeat, crab cake. I still prefer that style, but these flavor filled cakes are really tasty too! Some of the ingredients include red and yellow peppers (mine just have yellow), capers, mayonnaise, parsley, hot sauce, old bay and a few other things. I wouldn't turn one of these down!
caesar salad with pancetta
This is a great caesar. The tomatoes are roasted which warms up the whole salad. The dressing is phenomenal and the pancetta adds a fun crunch and saltiness to each bite. We liked it so much we made it again the next night!
This is a great caesar. The tomatoes are roasted which warms up the whole salad. The dressing is phenomenal and the pancetta adds a fun crunch and saltiness to each bite. We liked it so much we made it again the next night!
baked shrimp scampi
How could you not like this? Scampi is butter, garlic, and bread crumbs, which equals awesome. Have this with a green salad and you're set! You could also use some bread to dip in the sauce at the bottom of the dish (if you want).
How could you not like this? Scampi is butter, garlic, and bread crumbs, which equals awesome. Have this with a green salad and you're set! You could also use some bread to dip in the sauce at the bottom of the dish (if you want).
Tuesday, April 19, 2011
Breakfast Bonanza
This is nearly the entire Parties! menu for a Sunday breakfast. The smoothies are light and refreshing and combine the flavors of mango and papaya. Both of the butters are really delicious, super easy to make, and hold up well in the refrigerator. I made the coffee cake into cupcakes, and there is a delightful maple glaze on top.
Thursday, April 14, 2011
Easy Treats
prosciutto wrapped figs
This recipe calls for fresh figs, but I missed the season I think and just used dried. They were still amazing and so easy! This recipe is found in the How Easy is That? book.
This is so easy and so good. I can't wait for it to be warm consistently so I can make it again! It's Celestial Seasonings Red and Lemon Zinger teas and apple juice.
Friday, March 25, 2011
Chicken and some other things...
Both of these recipes I've made before, but we're out in Colorado with the gang and knew these would be a big hit. Melissa helped me marinate the tenderloins and make the risotto. Even in Gunnison, we were able to find porcini, morels and cremini for the risotto. Yum!
The vegetables are making their second appearance on the blog, and they did not disappoint! However, I was really looking forward to making this chicken recipe, and I was seriously underwhelmed. Good...but I'm probably not going to make it again.
Annie told us about this one, and man is it delicious! This is definitely one you can put in the regular rotation. The only tricky part is getting boneless, skin-on breasts, but usually the butcher at the store should be able to cut them for you. Enjoy!
This was the second time I've made this, and it was just awesome. The garlic is sweet and tender, and the sauce for the chicken is so flavorful. This is great comfort food chicken!
sugar snap pea and pancetta salad
I might be titling this recipe incorrectly. It's from the how easy is that? cookbook. The first time I had it was at our teacher appreciation luncheon that some of the fabulous moms did for Catholic Schools Week. You serve it at room temperature, and it is delightful. It has pancetta, shallots, and parmesan cheese - yum!
I love avocado. I love grapefruit. I thought this could be a fun mix. It was pretty tasty! I don't think I'll be rushing to make it again soon...but I'm glad I tried it.
Sunday, February 27, 2011
Good Eats
Mac thinks this is the best omelet he's ever made. It was filling because of the potatoes and bacon, but the eggs were fluffy and light.
Man, was this good! The lamb marinates in lemon juice, olive oil, red wine, and lots of herbs for a couple of hours and then you grill it for a few minutes on each side. The mint yogurt sauce was delicious and very flavorful.
couscous with toasted pine nuts
This is a classic and easy couscous recipe and can be used to pair with lots of dishes.
You can't see the tomatoes too well in this picture, but they're there! The cheese is just oozing out of the sandwich...so good! The pickles on the plate are McClure's and they're the best we've ever had.
The pasta has frozen chopped spinach (I put in more than the recipe calls for which is why it's extra green!) and frozen peas. If you buy prepared pesto, this is a quick, delicious and easy meal!
Ina talks about this as a sweet potato option for Thanksgiving, but I think it's tasty and easy enough for a weeknight meal. The apples add a nice flavor to the sweets.
Those couple of spring like days inspired this warm weather recipe. We will definitely be repeating this one during the summer. The jalapeno gives the sweet salsa a great kick.
I was so proud of myself when I was done with this! It reminded me of the delicious treats Mac and I had when we were in Paris. (Of course, in Paris, the custard was definitely not sloppy or overflowing like mine is, but I didn't want to waste!)
We definitely used our awesome Cedar Valley eggs when we made this breakfast. The toast is great for dipping in the yolk. I omitted rosemary from the recipe, but used the other herbs.
I feel like everyone has a favorite chicken recipe. My friend's mom made the best "chicken cutlets," which are basically the same as Ina's. Classic, and always delicious.
*Couscous is in the how easy is that? book.
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