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Barefoot Contessa Show Today

Last post Aug 29, 2006 7:09 PM by bonnieq . 20 replies.


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  • RE: Barefoot Contessa Show Today
    Buttermilk Mashed Potatoes



    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Kosher salt -- as needed
    3 pounds boiling potatoes -- peeled (such as Yukon gold)
    1/2 cup milk
    1/4 pound unsalted butter - (1 stick)
    3/4 cup buttermilk - (to 1)
    1/2 teaspoon freshly-ground black pepper

    In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

    Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

    As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

    This recipe yields 5 to 6 servings.

    Source:
    "BAREFOOT CONTESSA with Ina Garten - (Show # IG-0504) - from the TV FOOD NETWORK"
    S(Formatted for MC8):
    "09-07-2005 by Joe Comiskey - Mad's Recipe Emporium"
    False

    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • RE: Barefoot Contessa Show Today
    Buttermilk Mashed Potatoes
    Kosher salt
    3 pounds boiling potatoes, such as Yukon gold, peeled
    1/2 cup milk
    1/4 pound (1 stick) unsalted butter
    3/4 to 1 cup buttermilk
    1/2 teaspoon freshly ground black pepper


    In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

    Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

    As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
    False
  • RE: Barefoot Contessa Show Today
    Individual Meat Loaves

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon good olive oil
    3 cups chopped yellow onions - -- (3 onions)
    1 teaspoon chopped fresh thyme leaves
    2 teaspoons kosher salt
    1 teaspoon freshly-ground black pepper
    3 tablespoons Worcestershire sauce
    1/3 cup canned chicken stock or broth
    1 tablespoon tomato paste
    2 1/2 pounds ground chuck (81% lean)
    1/2 cup plain dry bread crumbs
    = (Progresso recommended)
    2 extra-large eggs -- beaten
    1/2 cup ketchup
    = (Heinz recommended)

    Preheat the oven to 350 degrees.

    Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

    In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10- to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees and the meat loaves are cooked through. Serve hot.

    This recipe yields 6 servings.

    Source:
    "BAREFOOT CONTESSA with Ina Garten - (Show # IG-0504) - from the TV FOOD NETWORK"
    S(Formatted for MC8):
    "09-07-2005 by Joe Comiskey - Mad's Recipe Emporium"
    False

    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • RE: Barefoot Contessa Show Today
    OMG, you guys are the absolute best. Thank you SO much. I have copied. Thank you Jolene and thank you Shirely. I so appreciate it.
    BJ
    False

    Find more about Weather in New Bedford, MA

  • RE: Barefoot Contessa Show Today
    You are so welcome! :)

    I didn't catch the show, but I've watched her make brownies a few times and always end up drooling! Brussel sprouts scare me though LOL

    Jolene
    False

    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • RE: Barefoot Contessa Show Today
    Jolene, I love brussel sprouts, so this was right up my alley. Thanks again.
    BJ
    False

    Find more about Weather in New Bedford, MA