It's a Keeper » Barefoot Contessa http://www.everydaytastes.com Testing recipes to see if they're "keepers" Wed, 22 May 2013 22:39:40 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 I’m Baaaaack with Spicy Turkey Meatballs http://www.everydaytastes.com/2012/01/03/im-baaaaack-with-spicy-turkey-meatballs/ http://www.everydaytastes.com/2012/01/03/im-baaaaack-with-spicy-turkey-meatballs/#comments Wed, 04 Jan 2012 02:48:51 +0000 Christina http://www.everydaytastes.com/?p=2611 Ina Garten's Spicy Turkey MeatballsOK folks, I know I’ve been a way for quite some time.   Over the last few months, we had a lot going on in the H. household!  We *FINALLY* moved into our new home (with my awesome new kitchen)!  I’ll be sure to post some new photos — as soon as I finish unpacking all of the boxes!  Between the packing, moving and the holidays it’s been a zoo around here.  For the past 2 months or so we’ve been eating out almost every night.  And, not only is that expensive, but it gets old…really quick!  I missed my stove.  I would actually lay in bed at night thinking about all of the dishes I wanted to cook when my kitchen was ready.

One thing I noticed as I unpacked my pantry items was that I had waaaay too much pasta!  So, that meant spaghetti and meatballs!  And, I knew right where to look to find a new recipe to try….Ina Garten’s (the Barefoot Contessa) newest cookbook, How Easy is That?  I had that amazing opportunity to meet Ina in person at a book signing (you can read about it here)!  I absolutely adore her!  What I wouldn’t give to watch a living taping of her show!  This recipe is the first recipe I’m testing from her newest book!

 

Spicy Turkey Meatballs
Source: Ina Garten, How Easy Is That?

3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
2/3 cup whole milk
2 lbs ground turkey (88% – 92% lean)
1/2 lb sweet Italian pork sausage, casing removed
4 oz thinly sliced prosciutto, finely chopped
1 cup freshly grated Asiago cheese
1/2 cup minced fresh parsley
1 tsp dried oregano
1 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tbsp good olive oil plus, extra for brushing meatballs
2 extra large eggs, lightly beaten
3 (24-oz) jars good marinara sauce, such as Rao’s
2 lbs dried spaghetti, such as De Cecco
Freshly grated Parmesan cheese, for serving

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade.  Process until the bread is in medium crumbs.  Transfer the crumbs to a small bowl and add the milk.  Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper.  Lightly combine the ingredients with your hands.  Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil.  Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.

Pour the marinara into a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package.  Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce.  Serve with Parmesan cheese on the side.

Is It a Keeper?

These meatballs were perfect!  You would never know that they were turkey either.  There is so much flavor packed into this recipe, with a little zip from the crushed red pepper.  Just enough to amp up the flavor factor but not too spicy.  I absolutely LOVED the texture too!  The whole family liked these.  It gets an enthusiastic thumbs up from my clan!

I highly recommend picking up a copy of Ina’s cookbook too!  It’s definitely a keeper!  The recipes are pretty easy and she really shows you how to entertain effortlessly!  And, there are so many great recipes in there — like Lemon Chicken Breasts and Cranberry Apple Cake and Garlic Roasted Cauliflower and….(I could go on and on and on)!

Do you have this cookbook (or any other Ina Garten book)?  If so, what’s your favorite recipe?

Christina

If you like this post, be sure to stay connected by subscribing to It’s a Keeper by email!

You can also follow me on:

I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the Link & Link Parties tab above.

And, make sure to come back for my It’s a Keeper Thursday recipe and craft blog hop!

]]> http://www.everydaytastes.com/2012/01/03/im-baaaaack-with-spicy-turkey-meatballs/feed/ 7 Guest Post: Roasted Shrimp Cocktail http://www.everydaytastes.com/2011/05/01/guest-post-roasted-shrimp-cocktail/ http://www.everydaytastes.com/2011/05/01/guest-post-roasted-shrimp-cocktail/#comments Sun, 01 May 2011 22:54:54 +0000 Christina http://www.everydaytastes.com/?p=1936 Roasted shrimp cocktailI thought it would be fun to host a cookbook review on It’s a Keeper (IAK).  Some of my readers and Facebook/Twitter followers who wanted to participate don’t have blogs of their own to share their recipes on, so I offered up a guest post on IAK to give all of my readers the opportunity to share their reviews.  This one is from my good friend, Jill.  She made this recipe (and two other Ina Garten recipes) for our weekly play date.  While the kids dined on mummy dogs and mac-n-cheese, we were treated with Roasted Shrimp Cocktail, Mâche with Warm Brie and Apples and Truffled Fillet of Beef Sandwiches.  Yum, right?!?  Jill’s recipe is below and my commentary is underneath.

Roasted Shrimp Cocktail

Roasted Shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Cocktail Sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in a single layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine all ingredients. Serve as a dip with the shrimp.

Is It a Keeper?

This was her favorite recipe that she made that night!  It was awesome! I will never boil shrimp for shrimp cocktail again!  It was incredibly flavorful!  We both couldn’t stop raving over this treat!

Jill is from northeastern Pennsylvania, and is one of my dearest friends. She’s a great mom, friend, motivator and all-around fun person. She is a regular, loyal reader and commenter here on It’s a Keeper.  Please give her some Comment Love!

Christina

 

If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!

  • Facebook
  • Twitter
  • Google Friend Connect

    • And, make sure to come back for my It’s a Keeper Thursday recipe and craft blog hop!

     

    ]]>     http://www.everydaytastes.com/2011/05/01/guest-post-roasted-shrimp-cocktail/feed/ 16     Guest Post: Roasted Pears with Blue Cheese http://www.everydaytastes.com/2011/04/15/guest-post-roasted-pears-with-blue-cheese/ http://www.everydaytastes.com/2011/04/15/guest-post-roasted-pears-with-blue-cheese/#comments Fri, 15 Apr 2011 13:12:18 +0000 Christina http://www.everydaytastes.com/2011/04/15/guest-post-roasted-pears-with-blue-cheese/ I thought it would be fun to host a cookbook review on It’s a Keeper (IAK).  Some of my readers and Facebook/Twitter follwers who wanted to participate don’t have blogs of their own to share their recipes on, so I offered up a guest post on IAK to give all of my readers the opportunity to share their reviews.  This one is from my good friend, Natalie.

    When looking for recipe or two to review for the It’s A Keeper Cookbook Review, I came across Ina Garten’s Roasted Pears with Blue Cheese.  One of my very favorite salads, especially in the fall when the pears and apples are at their peak, is one with pears, walnuts and cranberries, so when I saw this recipe, I knew I had to try it.

    Roasted Pears with Blue Cheese
    3 ripe but firm Anjou pears
    Freshly squeezed lemon juice (3 lemons)
    3 ounces coarsely crumbled sharp blue cheese such as Stilton
    ¼ cup dried cranberries
    ¼ cup walnut halves, toasted and chopped
    ½ cup apple cider
    3 tablespoons port
    1/3 cup light brown sugar, lightly packed
    ¼ cup good olive oil
    6 ounces baby arugula
    Kosher salt

    Preheat the oven to 375 degrees.

    Peel the pears and slice them lengthwise into halves.  With a small, sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling.  Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling.  Toss the pears with lemon juice to prevent them from turning brown.  Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

    Gently toss the crumbled blue cheese, dried cranberries and walnuts together in a small bowl.  Divide the mixture among the pears, mounding it on top of the indentation.

    In the same bowl, combine the apple cider, port and brown sugar, stirring to dissolve the sugar.  Pour the mixture over and around the pears.  Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender.  Set aside until warm or at room temperature.

    Just before serving, whisk together the olive oil, ¼ cup lemon juice, and ¼ cup of the basting liquid in a large bowl.  Add the arugula and toss well.  Divide the arugula among 6 plates and top each with a pear half.  Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve.

    Is it a Keeper?

    First, I will own up to my “cheats”.  I used store bought lemon juice rather than fresh-squeezed.  I also used Splenda Brown Sugar Blend instead of regular brown sugar.  Finally, we just ate the stuffed pears by themselves as my grocery store didn’t have arugula.

    Was it a Keeper?  You bet it was!  I will definitely make this again.  This dish would be the perfect impressive yet not at all difficult first course for a Fall dinner.  The pears are cooked and tender, but still had a bit of a bite to them, while the blue cheese was creamy and the walnuts gave it a nice crunch.  The salty blue cheese combined with the sweetness of just about everything else made for a great variation in flavor.
    When we’re having dinner guests, I always look for recipes that can be prepared ahead of time and this is perfect for that.  The pears should be served room temperature, so you can do them and mix the vinaigrette for the arugula in advance and then just assemble it at the last minute.  Thanks, Ina for this delicious recipe.  It is most definitely a Keeper!  And thanks to Christina for inviting all of us to review some of her favorite cookbooks.

    Natalie is from northeastern Pennsylvania, and is an amazing working mom. In addition to being a super-mom and a great cook, she also runs a successful construction business and donates countless hours to helping area non-profits. She is a regular, loyal reader and commenter here on It’s a Keeper.  Please give her some Comment Love!

    Christina

     

    If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!

     

     

     

     

    ]]>     http://www.everydaytastes.com/2011/04/15/guest-post-roasted-pears-with-blue-cheese/feed/ 5     Guest Post: Parmesan Roasted Broccoli http://www.everydaytastes.com/2011/04/14/guest-post-parmesan-roasted-broccoli/ http://www.everydaytastes.com/2011/04/14/guest-post-parmesan-roasted-broccoli/#comments Thu, 14 Apr 2011 12:01:48 +0000 Christina http://www.everydaytastes.com/?p=1828 Parmesan Roasted BroccoliI thought it would be fun to host a cookbook review on It’s a Keeper (IAK).  Some of my readers and Facebook/Twitter follwers who wanted to participate don’t have blogs of their own to share their recipes on, so I offered up a guest post on IAK to give all of my readers the opportunity to share their reviews.  This one is from my good friend, Natalie.

    Having been a faithful follower of “It’s a Keeper” for about a year now, when Christina mentioned a group cookbook review, it sounded like fun.  But…. my husband and I are following a Low-Carbohydrate diet, at least until Lent is over, so I had to really look for a recipe or two that we could eat and enjoy without feeling guilty.  So I paged through Ina Garten’s cookbook and found Parmesan-Roasted Broccoli – I love broccoli and I love cheese, and better still, both are relatively low in carbohydrates – perfect.
    As a bonus, it was really quite easy to make.  Here’s the recipe.

    Ingredients:
    4 – 5 lbs. broccoli
    4 garlic cloves, peeled and thinly sliced
    Good olive oil
    1 ½ teaspoons kosher salt
    ½ teaspoon freshly ground black pepper
    2 teaspoons grated lemon zest
    2 tablespoons freshly squeezed lemon juice
    3 tablespoons pine nuts, toasted
    1/3 cup freshly grated Parmesan cheese
    2 tablespoons julienned fresh basil leaves (about 12 leaves)

    Preheat the oven to 425 degrees.

    Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil.  Sprinkle with the salt and pepper.  Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

    Remove the broccoli from the oven and immediately toss with 1 ½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan and basil.  Serve hot.

    Is it a Keeper?
    The only modifications that I made were that I cut the recipe way down since there were only 2 of us eating dinner that night, and I used minced garlic rather than sliced because it’s what I had on hand.  I also mixed the minced garlic and oil with the raw broccoli in a bowl prior to putting it on the baking sheet to get them more evenly coated.

    Well, was it a keeper?  Not without modification.  It was WAY too lemony for me, and I really like lemon.  The first thing I did after tasting it was check the recipe again to make it did say 2 tablespoons of lemon juice and not teaspoons.   I did use the correct amount for the recipe, but it was just way too much for me.  I will definitely try it again, but next time I will eliminate the lemon zest altogether and maybe cut the lemon juice in half, and then tweak it from there.

    Natalie is from northeastern Pennsylvania, and is an amazing working mom. In addition to being a super-mom and a great cook, she also runs a successful construction business and donates countless hours to helping area non-profits. She is a regular, loyal reader and commenter here on It’s a Keeper.  Please give her some Comment Love!

    Christina

     

    If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!

  • Facebook
  • Twitter
  • Google Friend Connect

    •  

     

    ]]>     http://www.everydaytastes.com/2011/04/14/guest-post-parmesan-roasted-broccoli/feed/ 11     The Pioneer Woman Cooks Cookbook Review: Post Your Recipes Here! http://www.everydaytastes.com/2011/04/12/the-pioneer-woman-cooks-cookbook-review-post-your-recipes-here/ http://www.everydaytastes.com/2011/04/12/the-pioneer-woman-cooks-cookbook-review-post-your-recipes-here/#comments Tue, 12 Apr 2011 12:29:46 +0000 Christina http://www.everydaytastes.com/2011/04/12/the-pioneer-woman-cooks-cookbook-review-post-your-recipes-here/ thepioneerwomancooks500The Pioneer Woman, a.k.a. Ree Drummond, is one of my favorite foodie bloggers.  Her blog is fantastic — great tutorial-esque posts, gorgeous photography, witty humor.  She’s got it all!    I was so excited that this book was selected for the review.  It gave me a legitimate reason to purchase her book (which I’ve been meaning to do).  Like, I really needed a reason to purchase another cookbook!?!?!

    Over the past few weeks, a number of my wonderful, foodie readers have been testing out recipes from The Pioneer Woman Cooks (and from the Barefoot Contessa’s Back to Basics) to determine, whether or not, the book is a “keeper”!

    HOW TO POST YOUR RECIPE IF YOU HAVE A BLOG:

    If you have a blog: you can post your review (and whether or not it’s a keeper) with photo on your blog and link it up using the blog hop. I’ll be posting the blog hop on April 8th! If you need instructions on how to do this, just let me know.

    HOW TO POST YOUR RECIPE IF YOU DON’T HAVE A BLOG:

    You can email me (itsakeeperblog (at) gmail (dot) com) your review and photo and I’ll post it as a guest post on It’s a Keeper.  Then, I’ll link up your recipe to the blog hop for you!

    To learn more about participating in the project, or for ideas on what to post, check out some of my previous posts.  Now, on to the recipes….

    THE RECIPES:

    Don’t forget to leave a comment, letting everyone know if you think the book was a “keeper” or not!

    Thanks for participating!

    ]]>     http://www.everydaytastes.com/2011/04/12/the-pioneer-woman-cooks-cookbook-review-post-your-recipes-here/feed/ 10     Barefoot Contessa Back to Basics Cookbook Review: Post Your Recipes Here! http://www.everydaytastes.com/2011/04/12/barefoot-contessa-back-to-basics-cookbook-review-post-your-recipes-here/ http://www.everydaytastes.com/2011/04/12/barefoot-contessa-back-to-basics-cookbook-review-post-your-recipes-here/#comments Tue, 12 Apr 2011 12:29:06 +0000 Christina http://www.everydaytastes.com/2011/04/12/barefoot-contessa-back-to-basics-cookbook-review-post-your-recipes-here/ barefoot contessaThe Barefoot Contessa, Ina Garten, is one of my all-time favorite Food Network stars!  I adore her style – casual elegance.  I was lucky enough to get a chance to meet her (though very briefly) at a book signing a few months ago!

    It is only fitting that one of the first IAK cook book reviews be of her book, Back to Basics.

    Over the past few weeks, a number of my wonderful, foodie readers have been testing out recipes from Back to Basics (and from the Pioneer Woman Cooks) to determine, whether or not, the book is a “keeper”!

    HOW TO POST YOUR RECIPE IF YOU HAVE A BLOG:

    If you have a blog: you can post your review (and whether or not it’s a keeper) with photo on your blog and link it up using the blog hop. I’ll be posting the blog hop on April 8th! If you need instructions on how to do this, just let me know.

    HOW TO POST YOUR RECIPE IF YOU DON’T HAVE A BLOG:

    You can email me (itsakeeperblog (at) gmail (dot) com) your review and photo and I’ll post it as a guest post on It’s a Keeper.  Then, I’ll link up your recipe to the blog hop for you!

    To learn more about participating in the project, or for ideas on what to post, check out some of my previous posts.  Now, on to the recipes….

    THE RECIPES:

    Don’t forget to leave a comment, letting everyone know if you think the book was a “keeper” or not!

    Thanks for participating!

    ]]>     http://www.everydaytastes.com/2011/04/12/barefoot-contessa-back-to-basics-cookbook-review-post-your-recipes-here/feed/ 5     IAK’s Cookbook Review: How to Post Your Recipe http://www.everydaytastes.com/2011/04/12/iaks-cookbook-review-how-to-post-your-recipe/ http://www.everydaytastes.com/2011/04/12/iaks-cookbook-review-how-to-post-your-recipe/#comments Tue, 12 Apr 2011 12:28:12 +0000 Christina http://www.everydaytastes.com/2011/04/12/iaks-cookbook-review-how-to-post-your-recipe/ thepioneerwomancooks500barefoot contessa

    I’m so excited to host my first ever cookbook review!  The feedback from you guys has been awesome!

    Through Facebook, we’ve decided to review both The Pioneer Woman Cooks and The Barefoot Contessa’s Back to Basics cookbooks! And, all of my readers are encouraged to participate! 

    HERE’S HOW IT WORKS:

    1. Pick which cookbook you’d like to work with
    2. Post the name of the cookbook and the recipe you’d like to review as a comment on the Facebook discussion board. Ideally, it would be great if we didn’t have any duplicate reviews.
    3. Our target date for completed recipes/reviews will be April 15
    4. I’ll put up a blog hop (similar to It’s a Keeper Thursday) on April 8th where we can link your recipe review blog post

    If you don’t have either book and don’t want to purchase it, just let me know and I’ll send you the recipe that you choose. You can see the indexes for each book on Amazon.com.

    HOW TO POST YOUR RECIPE IF YOU HAVE A BLOG:

    If you have a blog: you can post your review (and whether or not it’s a keeper) with photo on your blog and link it up using the blog hop. I’ll be posting the blog hop on April 8th! If you need instructions on how to do this, just let me know.

    HOW TO POST YOUR RECIPE IF YOU DON’T HAVE A BLOG:

    You can email me (itsakeeperblog (at) gmail (dot) com) your review and photo and I’ll post it as a guest post on It’s a Keeper.  Then, I’ll link up your recipe to the blog hop for you!

    WHAT TO POST:

    A number of you have asked me what to include in your review.  When I review a recipe I usually follow this process:

    • Give an introduction — this could include why you chose to make this recipe, what inspired you, etc..
    • Provide the recipe — be sure to include all measurements and instructions
    • Write your review –was the recipe a keeper?  Or, not so much?  Why or why not?  What did you like/not like?  What changes would you make to the recipe?
    • Include photos — be sure to include a photo of the final product.  This is the photo you should use in the link up.  You may also want to include photos at various stages of making your recipe.  K

    Keep in mind that you don’t have to be too wordy in your review.  And, your posts should be conversational – like you’re sharing your recipe with a good friend over coffee!

    If you have any questions, feel free to ask! I’m so excited to see what everyone is making!

    ]]>     http://www.everydaytastes.com/2011/04/12/iaks-cookbook-review-how-to-post-your-recipe/feed/ 1     A Cookbook Review — Who’s In?!? http://www.everydaytastes.com/2011/03/10/a-cookbook-review-whos-in/ http://www.everydaytastes.com/2011/03/10/a-cookbook-review-whos-in/#comments Fri, 11 Mar 2011 03:26:34 +0000 Christina http://www.everydaytastes.com/?p=1592 thepioneerwomancooks500barefoot contessaOver the past few weeks, we’ve had some great discussions on Facebook about doing a cookbook review.  The feedback has been overwhelmingly positive!  We’ve decided to review both The Pioneer Woman Cooks and The Barefoot Contessa’s Back to Basics! I’m inviting all of my readers to participate! 

    Here’s how the review will work:

    1. Pick which cookbook you’d like to work with
    2. Post the name of the cookbook and the recipe you’d like to review as a comment on the Facebook discussion board. Ideally, it would be great if we didn’t have any duplicate reviews.
    3. Our target date for completed recipes/reviews will be April 15
    4. I’ll put up a blog hop (similar to It’s a Keeper Thursday) where we can link your recipe review blog post

    If you don’t have either book and don’t want to purchase it, just let me know and I’ll send you the recipe that you choose. You can see the indexes for each book on Amazon.com.

    If you have a blog: you can post your review (and whether or not it’s a keeper) with photo on your blog and link it up using the blog hop. If you need instructions on how to do this, just let me know.

    If you DON’T HAVE A BLOG: You can email me your review and photo and I’ll post it as a guest post on It’s a Keeper and I’ll link up your recipe to the blog hop.

    If you have any questions about these guidelines, please let me know! I think this is going to be a lot of fun! I’m really looking forward to it!

    ]]>     http://www.everydaytastes.com/2011/03/10/a-cookbook-review-whos-in/feed/ 29     Meeting Ina Garten! http://www.everydaytastes.com/2010/12/07/meeting-ina-garten/ http://www.everydaytastes.com/2010/12/07/meeting-ina-garten/#comments Wed, 08 Dec 2010 03:04:38 +0000 Christina http://itsakeeper.wordpress.com/?p=947 Today, I had the pleasure of meeting the one…the only…Ina Garten!  You may know her as the Barefoot Contessa from her popular Food Network show.  Ina was on the last leg of her new book tour and we (my mom and I, [...]]]> Ina Garten The Barefoot ContessaToday, I had the pleasure of meeting the one…the only…Ina Garten!  You may know her as the Barefoot Contessa from her popular Food Network show.  Ina was on the last leg of her new book tour and we (my mom and I, because I always drag her with me to these things!) drove out to the Short Hills Mall in NJ to get our How Easy is That? cookbooks signed.

    Ina Garten Barefoot ContessaI am a huge fan of Ina Garten — and so is my 4-year old sous chef!   I love her use of fresh, local foods and her casual elegance.  She makes all of her recipes look so easy to make.  And, I have yet to find one that hasn’t been out-of-this-world good!  Check out her Outrageous Brownie recipe that I tried a while back!

    We arrived 3 hours before the scheduled signing and the line was already forming.  We ended up being the 25th and 26th people in line!  I’m so glad we got there early.  Because just one hour after we arrived, the line had grown to several hundred!   Thank god I drug myself out of bed this morning at 5:00 am to get there in time.

    While we waited in line, the fine folks at Williams-Sonoma treated us to a few recipes from Ina’s new cookbook.  We sampled the spicy turkey meatballs and the apple-cranberry cake.  Both were definitely keepers!

    Ina Garten the Barefoot ContessaWhen we finally made our way to the back of the store where she was signing books, it was like a whirl wind.  Everything moved so fast!  We were whisked (no pun intended!) right up to the table and at first I was at a loss for words.  I know what you’re thinking.  Me?  At a loss for words?  Yes, it’s true!  It was a little like the department store Santa scene from The Christmas Story.  You know…the one where Ralphie finally gets to Santa and then can’t remember what he wants to tell him?  That was me.  When I finally got over the shock, I told her how much my son and I love to watch her show together.  In the first photo, Ina is asking me about my little sous chef and telling me how great it is when children help out in the kitchen.

    Later in the day, we stopped back at Williams-Sonoma to do some shopping — I can’t walk out of that place without buying something.   I asked the clerk if she knew how many books were signed during the event.  She told me nearly 1,000!  I told you the line was long!

    Ina was just as nice and down-to-earth as she seems on TV.  All in all, it was a great day!

    You all know who my favorite celebrity chef is…so, who’s yours?

    If you like this post, be sure to subscribe by clicking on the “subscribe” link on the right.  You’ll be notified my new posts.  Also, be sure to follow me on Facebook and Twitter.

    Please, check out some of the other great websites, blogs and recipe swaps that I’ve found.  Their links are to the right —>

    ]]>     http://www.everydaytastes.com/2010/12/07/meeting-ina-garten/feed/ 5     Chive Risotto Cakes http://www.everydaytastes.com/2010/07/11/chive-risotto-cakes/ http://www.everydaytastes.com/2010/07/11/chive-risotto-cakes/#comments Mon, 12 Jul 2010 02:20:46 +0000 Christina http://itsakeeper.wordpress.com/?p=363 Chive Risotto CakesI was watching the Barefoot Contessa the other day and she was making Chive Risotto Cakes.  I remembered flagging this recipe a while back.  It was in Ina Garten’s Back to Basics cookbook.  They sounded great and looked even better!

    Chive Risotto Cakes
    Compliments of It’s a Keeper
    Adapted from The Barefoot Contessa Back to Basics
    www.everydaytastes.com

    1 cup uncooked Arborio rice
    1/2 cup Greek yogurt
    2 extra-large eggs
    3 tablespoons minced fresh chives
    1 1/2 cups grated Italian fontina cheese (5 ounces)
    1/2 teaspoon freshly ground black pepper
    3/4 cup panko (Japanese dried bread flakes)
    Good olive oil

    Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

    Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

    When ready to cook, preheat the oven to 250 degrees F.

    Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

     

    Is it a Keeper?

    Well….if I were to make these again, there are number of things I would do differently.  Here’s a list of changes I would make:

    • I would use 1 egg instead of two — the mixture was too wet and didn’t hold their shape well
    • I would put the Fontina in the freezer for 30 minute prior to grating it — it was rather soft and hard to grate
    • I would make the rice mixture the day before and let it sit in the fridge overnight
    • I would form the patties and coat them with Panko several hours before frying them
    • I would add salt and pepper to the Panko crumbs — the cakes needed additional seasoning

    With that being said, I’m not sure I would make these again.  They were a lot of work and the “WOW” factor just wasn’t there.  Don’t get me wrong, they were good, but I honestly don’t know if I’d make them again.

    Have you tried this recipe by Ina Garten?  Or, any of Ina Garten’s recipes?  If so, what did you make and how did it turn out?

    Christina

     

    If you like this post, be sure to stay connected by signing up for my email feed in the box on the right and following me!

  • Facebook
  • Twitter
  • Google Friend Connect

    • I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the link tab above.

    And, make sure to come back for my It’s a Keeper Thursday recipe and craft blog hop!

     

    ]]>     http://www.everydaytastes.com/2010/07/11/chive-risotto-cakes/feed/ 2