Barfoot Contessa Foolproof 1st edition
by Ina Garten
Copyright © 2012
All rights reserved
Library of Congress Cataloging -in-publication data
garten, Ina
ISBN 978-0-307–46487-3
eISBN 978-0-7704-3340-6
Seared Scallops & Potato Celery Root Purée
5 tablespoons unsalted butter
6 cups chopped leeks, white and light green parts (4 leeks)
4 cups (3/4-inch) diced peeled Yukon Gold potatoes (1 1/2 pounds)
4 cups (3/4-inch) diced peeled celery root (2 pounds)
3 cups heavy cream
Kosher salt and freshly ground pepper
24 to 26 large “dry” sea scallops
4 tablespoons grapeseed oil, divided basil-infused oil, for serving
Minced fresh chives, for serving
Melt the butter over medium heat in a large (8 -10 inch) saucepan or dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, until the vegetables are tender. Be careful- don’t let the vegetables scorch on the bottom of the pan! In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
Lobster Corn Fritters
6 to 8 tablespoons (3/4 to 1 stick) unsalted butter
5 scallions, thinly sliced
1 1/4 cups fresh corn kernels (2 to 3 ears)
12 ounces freshly cooked lobster meat, 1/4-inch-diced
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
3/4 teaspoon Old Bay seasoning
Kosher salt
2 extra-large eggs, lightly beaten
1/2 cup half-and-half
For the sauce
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon saffron threads
2 teaspoons siriacha chili sauce
1 tablespoon freshly squeezed lemon juice
2/3 cup good mayonnaise, such as Hellmann’s
Freshly ground black pepper
Melt 2 tablespoons of the butter in a medium (10-inch) sauté pan over medium heat. Add the scallions and corn and sauté for 3 minutes, until softened. Add the lobster and cook for 1 minute. Set aside.
Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until mixture is smooth like a pancake batter stir in corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with steel blade and purée until smooth.
to make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) sauté pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2-3 minutes on each side, until golden brown and firm to the touch. Don’t crowd the skillet or they won’t brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.
1770 House Meatloaf
2 tablespoons good olive oil
2 cups chopped Spanish onion (1 large)
1 1/2 cups small-diced celery (2 stalks)
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
3 extra large eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
2 1/2 cups panko
Garlic Sauce
Preheat the oven to 350˚ degrees.
heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion and celery and cook for 5-7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool sightly.
Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and paper in a large mixing bowl. Put the panic in a food processor fitted with the steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and them press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 4o to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees. Remove from the oven and allow to rest for 1o minutes. Slice and serve hot with Garlic sauce.
Garlic Sauce
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full bit for 35-40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 tablespoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
BC Barbecue Sauce
1/2 cup vegetable oil
1 1/2 chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 crushed red pepper flakes
Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for 1 more minute. Add the tomato past, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 3o minutes. Use the sauce immediately pour into a container and refrigerate.
Cinnamon Baked Doughnuts
Baking spray with flour, such as Baker’s Joy
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter melted
2 teaspoons pure vanilla extract
Topping
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir the wet mixture into the dry ingredients until just combined
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
for the topping, melt the 8 tablespoons of butter in 8-inch sauté pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first into the butter and then into the cinnamon sugar, either on one side or both sides.
