recipes from barefoot contessa
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8/22/2019 Recipes From Barefoot Contessa
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To purchase a copy of
How Easy Is That?visit one of these online retailers:
http://www.randomhouse.com/catalog/display.pperl?isbn=9780307238764http://www.powells.com/biblio/9780307238764?&PID=32442http://www.indiebound.org/book/9780307238764http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+5%2Cparse%3A+13%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData=%7BproductId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307238764%2Cterms%3A%7Bsku%3D9780307238764%7D%7D&storeId=13551&catalogId=10001&sku=0307238768&ddkey=http:OLRLocatorResults&cmpid=pub-rh-56http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&afsrc=1&ISBSRC=Y&ISBN=9780307238764http://www.amazon.com/gp/product/0307238768?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307238768 -
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barefootcontessahow easy is that?
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barefoot
contessahow easy is that?fabulous recipes & easy tips
ina gartenPhotographs by Quentin Bacon
Clarkson Potter/Publishers
New York
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contents
thanks! 9
introduction 11
cocktails 22starters 52
lunch 84
dinner 116vegetables 164desserts 200
index 252
recipe index 256
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thanks!
When I first started writing cookbooks I was terrified that it would be a
very solitary existence; Id be working by myself testing recipes at home in
my kitchen. How could I be so wrong?? It turns out that writing cook-
books, which is the thing I love doing most, is a collaboration with some
of the most extraordinarily creative people Ive ever known. And the best
part is that I love working with them. My kitchen is like a big sandbox
theres always something interesting to do there and its filled with my
friends. How great is that?
First is my wonderful assistant, Barbara Libath, who works side by side
with me. I couldnt have done any of this without her and she makes every
day like a playdate. Second is my friend Sarah Chase, who writes
amazing cookbooks and constantly inspires me with her creative ideas and
recipes.
Theres also a team of fabulous people who produce the photographs for
my booksand I adore them all. Quentin Bacon is the most brilliant
photographer, Cyd McDowell styles the delicious food, and Robert Rufinobrings all the gorgeous props for us to play with. I love working with you
all and I love our collaboration. Thank you also to Crate & Barrel for
their generosity with their beautiful tableware, which we love to use.
Theres also a fabulous team of publishers and editors who are incredi-
bly inspiringJenny Frost, the former president of the Crown Publishing
Group; Lauren Shakely, the publisher of Clarkson Potter; my editor, Rica
Allannic; my book designer, Marysarah Quinn; my publicists, Amelia
Durand and Kate Tyler; and the whole team of people who produce andmarket my cookbooks. Thank you all so much for your trust and support
and for producing the most beautiful cookbooks possible.
Finally, my agent, Esther Newberg, who always believes in me and takes
care of business so I can spend my time doing the fun stuffwriting cook-
books. And of course my husband, Jeffrey, without whose unconditional
love I couldnt get through the day.
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herb-roasted turkey breastServeS 6 TO 8
Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted
with resh rosemary, sage, and thyme is a great weeknight dinner and the letovers
make delicious sandwiches the next day. Roasting the turkey at 325 degrees and
allowing it to rest or fteen minutes ensures that it will be very moist.
1 whol bon-in tuky bast (6 to 7 pounds)2 tablspoons good oli oil1 tablspoon mincd galic (3 clos)
2 taspoons fshly squzd lmon juic2 taspoons dy mustad
1 tablspoon choppd fsh osmay las1 tablspoon choppd fsh sag las
1 taspoon choppd fsh thym las1 taspoons kosh salt
taspoon fshly gound black ppp cup dy whit win
Phat th on to 325 dgs. Plac th tuky bast on a ackin a oasting pan, skin sid up.
In a small bowl, combin th oli oil, galic, lmon juic, mustad,
osmay, sag, thym, salt, and ppp. rub th mixtu nly all
o th skin of th tuky bast. (You can also loosn th skin and
sma half of th past undnath, dictly on th mat.) Pou th
win into th bottom of th oasting pan.
roast th tuky fo 1 to 1 hous, until th skin is goldn bownand an instant-ad mat thmomt gists 165 dgs whn
instd into th thickst and matist aa of th bast. Chck th
bast aft an hou o so; if th skin is obowning, co it
loosly with aluminum foil.
Whn th tuky is don, mo fom th on, co th pan
with aluminum foil, and allow th tuky to st at oom tmpa-
tu fo 15 minuts. Slic and s wam with th pan juics.
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188 | how easy is that?
potato basil pureSERvES 4 TO 5
There are so many variations on mashed potatoesbut this combination of
potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh
peppery basil really complement each other, and the Parmesan doesnt hurt, either.
Everyone asks for seconds!
2 cups resh basil leaes, lightly packed2 pounds large Yukon Gold or white boiling potatoes
1 cup hal-and-hal
cup reshly grated Parmesan cheese, plus extraor sering2 teaspoons kosher salt1 teaspoon reshly ground black pepper
Bring a large pot o salted water to a rolling boil and fll a bowl with
ice water. Add the basil leaes to the boiling water and cook or
exactly 15 seconds. Remoe the basil with a slotted spoon and
immediately plunge the leaes into the ice water to set the bright
green color. Drain and set aside.Peel the potatoes and cut them in quarters. Add the potatoes to the
same pot o boiling water and return to a boil. Cook the potatoes or
20 to 25 minutes, until ery tender. Drain well, return to the sauce-
pan, and steam oer low heat until any remaining water eaporates.
In a small saucepan oer medium heat, heat the hal-and-hal and
Parmesan cheese until the cream simmers. Place the basil in a ood
processor ftted with the steel blade and pure. Add the hot cream
mixture and process until smooth.
With a handheld mixer with the beater attachment, beat the hot
potatoes in the pot until they are broken up. Slowly add the hot
basil cream, the salt, and pepper and beat until smooth. I the
potatoes need to be reheated, coer and cook gently oer low heat
or a ew minutes. Pour into a sering bowl, sprinkle with extra
Parmesan cheese, season to taste, and sere hot.
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easy cranberry & apple cakeServeS 6 To 8
This recipe is inspired by a cranberry pie from Sarah Chases book Cld Wath
Cking. My friend Barbara Liberman calls it easy cakeI call it delicious.
Its even better served warm with vanilla ice cream.
12 uncs sh canbis, insd and pickd stms1 Ganny Smith appl, pld, cd, and dicd
cup light bwn suga, lightly packd1 tablspn gatd ang zst (2 angs)
cup shly squzd ang juic18 taspns gund cinnamn, diidd
2 xta-lag ggs, at m tmpatu1 cup plus 1 tablspn ganulatd suga
pund (1 stick) unsaltd butt, mltd and slightly cld1 taspn pu anilla xtact
cup su cam1 cup all-pups u
taspn ksh salt
Phat th n t 325 dgs.
Cmbin th canbis, appl, bwn suga, ang zst, ang
juic, and 1 taspn th cinnamn in a mdium bwl. St asid.
In th bwl an lctic mix fttd with th paddl attachmnt,
bat th ggs n mdium-high spd 2 minuts. With th mix
n mdium, add 1 cup th ganulatd suga, th butt, anilla,
and su cam and bat just until cmbind. on lw spd, slwlyadd th u and salt.
Pu th uit mixtu nly int a 10-inch glass pi plat. Pu th
batt th uit, cing it cmpltly. Cmbin th maining
1 tablspn ganulatd suga and 8 taspn cinnamn and
spinkl it th batt. Bak 55 t 60 minuts, until a tth-
pick instd in th middl th cak cms ut clan and th uit
is bubbling aund th dgs. S wam at m tmpatu.
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To purchase a copy of
How Easy Is That?visit one of these online retailers:
http://www.randomhouse.com/catalog/display.pperl?isbn=9780307238764http://www.powells.com/biblio/9780307238764?&PID=32442http://www.indiebound.org/book/9780307238764http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+5%2Cparse%3A+13%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData=%7BproductId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307238764%2Cterms%3A%7Bsku%3D9780307238764%7D%7D&storeId=13551&catalogId=10001&sku=0307238768&ddkey=http:OLRLocatorResults&cmpid=pub-rh-56http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&afsrc=1&ISBSRC=Y&ISBN=9780307238764http://www.amazon.com/gp/product/0307238768?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307238768
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