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Scalloped Tomatoes (Ina Garten)


This one was chosen by Josie of Pink Parsley Catering for the Barefoot Bloggers. First time making this one, it was a bit like a baked panzanella the problem with recipes like these is that ya can’t stop at one serve. I added some extra mozzarella on top.

Ingredients

  • Good olive oil
  • 2 cups (1/2-inch diced) bread from a French boule, crusts removed
  • 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup julienned basil leaves, lightly packed
  • 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Sour Cream Coffee Cake (Ina Garten)


Barefoot Bloggers time again, the first recipe chosen by Gwen of Cooking in Pajamas was for this very yummy cake, I love walnuts so this one went down really well, I think I made it 3 times this month. Give it a go.

  

   

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Grilled Herb Shrimp (Ina Garten)


Penny from Lake Lure Cottage Kitchen chose this recipe for the Barefoot Bloggers.  It’s one of the best prawn recipes in my opinon, I didn’t make it this month as I already had  it on my blog, but do try it, it’s simple & it can be prepared in advance,  you won’t be disappointed.

Ingredients

  • 2 pounds large shrimp (16 to 20 per pound), peeled and deveined
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 lemon, juiced

Directions

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Serves 6

Pork Schnitzel with Chips & Coleslaw (Masterchef Australia)


I got this recipe from the Masterchef Australia website, instead of using pork I used chicken breast. I have to admit that I didn’t make the coleslaw but I did make the chips. I made sandwiches with the left over bread. It was so filling I ate half for lunch & half for dinner.  DELICIOUS!!!

 

 

Ingredients

4 potatoes, such as russet, cut into 1.5cm chips
1 carrot, peeled, halved
¼ white cabbage, finely shredded
½ red onion, finely sliced
2 eggs
1 tbs Dijon mustard
1/2 tbs chardonnay vinegar
1 cup olive oil
6 x 80 pork leg steaks
300g sourdough, crust removed, roughly chopped
1 tbs chopped flat leaf parsley
1 ½ tbs chopped sage
1 ½ tbs chopped thyme
¼ cup finely grated parmesan cheese
½ cup plain flour
Peanut oil, for deep frying
1 tbs unsalted butter

Method

1. Place potatoes in a saucepan with cold water, bring to the boil over high heat, cook for 10 minutes or until just tender.
2. Using a mandolin, slice the carrot into thin slices. Chop the carrot thins into fine matchsticks. Place carrot with cabbage and red onion in a bowl.
3. Process 1 egg, mustard and vinegar together in a small food processor until creamy. With motor still running, gradually add oil in a steady stream until thick and creamy, season to taste.
4. Add 2 tbsp of mayonnaise to the cabbage mixture and toss well to combine. Set aside. (Cover remaining mayonnaise and refrigerate).
5. Meanwhile, pound steaks with a meat mallet until each steak is 5mm thick. Season with salt and pepper.
6. Place sourdough in a food processor, pulse to form coarse crumbs. Place the crumbs, herbs and the parmesan in a bowl, mix well to combine.
7. Place flour, salt and pepper onto a plate and the remaining egg, whisked into a shallow dish. Dip pork, 1 piece at a time, into the flour. Shake off excess. Dip into egg then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
8. Pour oil into a saucepan until one-third full. Heat over medium-high heat until 130 degrees celsius in temperature. Deep-fry chips for 3 minutes. Remove and drain. Increase heat to 180 degrees celsius, return chips to the pan, and cook for a further 7-10 minutes or until golden. Drain and keep warm.
9. Heat oil and butter in a large frying pan over medium heat. Cook pork, in 2 batches, for about 2 minutes each side or until browned and just cooked. Drain.
10. To serve, divide the chips, schnitzel and coleslaw between plates.

Serves 2

Beef Fillet with a Gratin of Mushrooms & New Potatoes (Gordon Ramsay)


This dish from Gordon Ramsay is not only delicious you can also prepare it the day before and then finish cooking it in the oven . I seal the steaks, make the mushroom mixture and then top the steak with the mushroom mix and refrigerate. The next day I take the steaks out of the fridge for about 10 mins before putting them in the oven for 10 mins or until done to your liking and serve. I served this with  steamed carrots and boiled potatoes.  I just used button mushrooms cause I can always find them.

 

Ingredients:

Beef Fillet

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated Parmesan

New potatoes

  • 500g new potatoes, scrubbed
  • 5-6 tbsp olive oil
  • Few sprigs of rosemary
  • 8 garlic cloves, skin on and lightly crushed
  • Knob of butter
  • Sea salt and freshly ground black pepper

Preparation:

1. Preheat oven to 220°C/Gas 7.

2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.

4. When ready, serve the steaks with the sautéed potatoes

Spring Green Risotto (Ina Garten)


The first recipe for the month of May for the Barefoot Bloggers  was chosen by Kimberly of Indulge & Enjoy. This is my first time making risotto, gotta say I actually enjoyed standing by the stove listening to the radio and stirring away for half an hour. I couldn’t get any decent asparagus so I replaced it with  frozen broadbeans, aka fava beans. I didn’t think we’d like it but it turned out quite nice, I’m not saying I did a great job but I did ok, which is good enough for me and thanks to Kimberly I’ve made my first ever risotto.

Serves:

4 servings for dinner, 6 servings for appetizer

 

Ingredients

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering chicken stock, preferably homemade
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest (2 lemons)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.