Posts tagged ‘Ina Garten’

January 25, 2012

French country omelet

Ina Garten 

Serves: 2

  • 1 tablespoon good olive oil
  • 3 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
  • Kosher salt and freshly ground black pepper
  • 5 extra-large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chopped chives

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

*Chef’s note: Great for breakfast! Or any meal, really. Served 4 for me alongside toast and fruit. Easy. The potatoes took about twice as long for me, and I had to scrape some bits out of the pan after cooking them (probably because I discarded the grease when it didn’t call to). Despite that, the omelet really does come right out of the pan like it does on TV…. :D

January 25, 2012

Herb-roasted turkey breast; corn bread dressing

Ina Garten; Better Homes and Gardens

Serves: 4-6

For the turkey:

  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine

For the dressing:

  • 1 recipe corn bread
  • 8 tablespoons unsalted butter, divided; plus additional for buttering baking dish
  • 1  3/4 cups finely chopped celery (1/4 inch), with some tender inner leaves included
  • 1  3/4 cups finely chopped yellow onion (1/4 inch)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon crumbled oven-dried Sage
  • 3 eggs, lightly beaten
  • 5  1/2 cups hot chicken or turkey broth (additional, if needed)

For the turkey:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

For the dressing:

One day before making dressing, prepare Corn Bread recipe. Break corn bread in large pieces, spread on a tray, and let stand (uncovered) overnight to dry. (If unable to prepare corn bread the day before, spread pieces on a baking sheet and dry in a 200 degrees F oven for 30 minutes.)

Preheat oven to 325 degrees F. In a large skillet over low heat, melt 5 tablespoons of the butter. Add chopped celery, onion, salt, and pepper. Cook for 10 to 15 minutes, stirring often, until vegetables are very tender and translucent, but not brown. (This step is essential in developing the flavor of the dish). Stir in crumbled sage; set aside to cool.

Crumble the dried cornbread in a large mixing bowl. (For fine texture dressing, crumble corn bread finely; for a rustic version, crumble larger pieces.)

Stir the celery and onion mixture into crumbled corn bread; stir in eggs. Stir in 3 cups of the broth. Melt the remaining 3 tablespoons of butter; stir in along with remaining broth. Mix well, adding more broth, if needed, to reach a soupy, pourable consistency.

Pour dressing mixture into a butter 3-quart baking dish. Bake on a center oven rack for 40 minutes. Increase oven temperature to 425 degrees F; bake 5 minutes longer, rotating dish if needed, until dressing is browned. Remove from oven to rack. Let stand 5 minutes before serving.

*Chef’s note: Both were delicious, but I didn’t follow either recipe exactly. For the turkey, I mainly followed the temperature and timing; I rubbed a mixture of butter, rosemary and thyme on only the top of the skin, and it was still extremely flavorful and moist. Smells incredible! For the dressing, I used store-bought Whole Foods corn bread because I LOVE their sweet, moist, buttery variety. It didn’t get very dry, so I used much less chicken broth — use your judgment there. I also used thyme in place of sage. I had always wanted to try corn bread stuffing but never wanted to part with our tradition at Thanksgiving, so this was my time to experiment. It was so so good. Almost a bit too sweet, but this obviously depends on the type of corn bread you use as your base.

May 28, 2011

Baked shrimp scampi

Ina Garten (Barefoot Contessa)

Serves: 6

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

Preheat the oven to 425ºF.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

*Chef’s note: Another hit. It’s hard to beat the combination of lemon, white wine and garlic, but this recipe takes it over the top–in a great way. I served this for my parents, brothers and brother’s girlfriend, and everyone loved it. SO much flavor! It’s important to use uncooked shrimp so they don’t get tough when baking, and you’ll know they’re done when they’re pink. Definitely not a great meal to make if you want fresh breath for the night, but that’s my only complaint. It’s a little messy to spread the topping, but who cares?