White Pizza with Arugula

As much as I love to cook, I have to admit that yeast breads are not always my favorite project. Sometimes it seems like they require too much patience and planning, which can be difficult given the fast pace of life. This pizza dough, however, is one of the easier yeast bread recipes I have used - and the result is absolutely worth the effort!
Unless this is your first time reading my blog, you know that my husband is a meat & potatoes guy - and you can guess what his response is to a white pizza with arugula . . . and no meat! Despite the lack of meat, he gave the recipe his endorsement - "This pizza is really good, even without meat! The crust has a good flavor." (Husb tried it without the arugula)

Thanks to Andrea for selecting such a DELICIOUS recipe for Barefoot Bloggers!

White Pizza with Arugula

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 oz.) I used Raclette cheese because I had it on hand
1 1/2 cups grated fresh mozzarella cheese (7 oz.) OR one 8 oz. pkg fresh mozzarella pearls (not grated)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

freshly grated Parmesan cheese

Directions

Mix the dough - Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand - When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise - Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil - Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough - Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough - Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough - Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Top each pizza with a sprinkling of freshly grated Parmesan.

Make the vinaigrette - Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens - When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza; add a slice of lemon and freshly grated Parmesan and serve immediately.
- Adapted (ever so slightly!) from the Barefoot Contessa, via FoodNetwork.com

Banana Mango Daiquiris

For the first August Barefoot Bloggers recipe, Veronica chose Banana Mango Daiquiris. I halved the recipe below, because even though we probably could have consumed the whole recipe, it would not have been a good idea! If you use frozen mango and have a little bit left over, this recipe also makes a good smoothie when you leave out the rum. Strawberries are also a good addition, if you have some (fresh or frozen) you need to use.

Banana Mango Daiquiris

2 cups chopped ripe (or frozen) mango
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum
Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.
- Recipe from Ina Garten

Peach Crumble

It's a good thing there are plenty of ripe peaches for sale, because for the second July Barefoot Bloggers recipe Aggie chose Peach & Blueberry Crumbles, from The Barefoot Contessa at Home. As you can tell, I left out the blueberries. Great recipe - thanks, Aggie!
(pictures coming soon)

Peach Crumble

For the Fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the Crumble:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

1. Preheat the oven to 350 degrees.

2. Peel peaches with piranha peeler - or if you don't have one:

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel.

3. Slice peeled peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

4. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

Pasta with Sun-Dried Tomatoes

July's first Barefoot Bloggers recipe is Pasta with Sun-Dried Tomatoes (although I think that is a bad title, because it is really so much more!), chosen by Cat of Delta Whiskey. Check out Cat's blog - not only is she a fellow Barefoot Contessa fan & cook, she's also a proud military wife - so inspiring (and she shares my birthday!). While you're there, tell her she picked out a GREAT recipe - loved this with fresh Cherokee Purple tomatoes from my garden!

Pasta with Sun-Dried Tomatoes

1/2 pound fusilli (spirals) pasta (I used brown rice pasta)
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Gazpacho

Did you know that gazpacho makes the perfect summer dinner? No, you didn't know that? Don't worry - I didn't know either, until I made it . . . and then ate it for dinner three consecutive nights in a row. It was easy the first night - chop vegetables, dump them in a food processor, whisk in a couple of additional ingredients . . . but nights 2 and 3 were even better - just take it out of the refrigerator and pour into a soup bowl. No cooking involved - which is great, considering the horrible heat and humidity!

If you haven't tried gazpacho, it is a cold tomato and vegetable soup. The best way I could describe it is that it's kind of like a cross between tomato soup and salsa. I made gazpacho this week because Meryl chose it for the second June Barefoot Bloggers recipe (Barefoot Bloggers are food bloggers who cook recipes from Ina Garten, aka the Barefoot Contessa). Anyway, if you haven't tried gazpacho, you should . . . it's a nice antidote to the summer heat.

Gazpacho
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately throw all the chopped vegetables and onion into a food processor fitted with a steel blade and pulse until it is coarsely chopped - or until mixture reaches desired consistency.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Curried Couscous

Recipes with curry are like an annoying relative you have to endure once a year . . . kind of familiar, kind of strange, and dreaded just a little bit. Or maybe I just feel that way because I associate curry with a dreaded part of our Thanksgiving dinner. No, I don't dread seeing the relatives. It's a curried fruit dish that is always on the table . . . to be honest, I never even try it, choosing instead to roll my eyes as I pass it to the next person. Anyway . . .

The first Barefoot Bloggers recipe for the month of June was Curried Couscous, chosen by Ellyn of Recipe Collector and Tester. Despite my reluctance to purchase and use curry spice, I actually kind of liked this dish. The textures and flavors of all the add-ins help take the focus off the curry. Ken even ate it, despite saying that the "spices are weird" and "so is the texture." I think I will make this again, but I might tweak the spices and try some new additions. My only advice is NOT to skip the raisins (or currants, cranberries, whatever) - because that sweetness really balances the other flavors.

Curried Couscous

1 1/2 cups couscous
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine or champagne vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Directions:
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
- Recipe from The Barefoot Contessa/Ina Garten, via foodnetwork.com

BB: Outrageous Brownies

As strange as it may sound, given my love for chocolate, I did not love these brownies. Maybe I did something wrong . . . I have made brownies from The Barefoot Contessa's boxed brownie mix a couple of times, and I think the boxed mix turns out better than making the recipe from scratch. Specifically, I didn't enjoy biting into a piece of kosher salt in the middle of a fudgy brownie. Normally I think salty and sweet is about the best combination possible (and I love using kosher salt in some sweets, like oatmeal cookies), but to encounter crunchy salt in a fudgy brownie . . . just wasn't for me. Making this recipe was not a good use of my time - or the ingredients. Live and learn . . .

Outrageous Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan two disposable 11 x 9 x 1 1/2 pans.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
- Recipe from The Barefoot Contessa, via foodnetwork.com

BB: Lemon Cake

This month, I got to pick the Barefoot Bloggers "bonus" recipe. It didn't take long to decide on lemon cake - spring is the perfect time for lemon . . . and it was also a co-worker's birthday, so it was a great opportunity for me to bake a cake.

To be honest, I liked this cake - but it wasn't the best cake I've ever baked. I think it was a little too tart (there I go again, criticizing something for having too much lemon - and I'm normally a lemon fan). I'm not opposed to making this cake again - next time, I'll cut down the amount of lemon zest in the batter.

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. I grated a bit more lemon zest on top of the glaze.
- Recipe from The Barefoot Contessa, via Foodnetwork.com

BB: Cheese Danish FAIL

For the first Barefoot Bloggers recipe of May, I decided to do a little Barefoot Backtracking and made Easy Cheese Danishes instead of Tuna Salad. I thought this would be a great decision - I mean, who wouldn't choose a cheese danish over tuna salad? However, if I had to do it over again (and if I could get fresh tuna), I might just skip the danish. I'm not sure what I did wrong, but it did not turn out well at all. The filling was too lemony for me (which is unusual because I love lemon), dry and almost gritty . . . and the puff pastry was chewy (I think it may have been thawed and frozen again . . . not good). It looked pretty, but looks can be deceiving . . .

BB: Croque Monsieur

The second Barefoot Bloggers recipe for the month of April is Croque Monsieur, chosen by Kathy of All Food Considered. I loved this recipe . . . it reminds me a little bit of fondue (must be the hint of nutmeg) . . . but unfortunately, I did not get a picture of it. I'm sure I'll make it again, so I'll try to remember to add a picture later. You can check out the blogs of other Barefoot Bloggers if you'd like to see the end result.

I cut the recipe down to approximately 1/4 of the original, using pretty imprecise measurements, and it still turned out well. Here is the original recipe:

Croque Monsieur
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere (OR Swiss), grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. - Recipe from Ina Garten via Food Network

BB: Chinese Chicken Salad (my pick!)

It was my turn to pick a recipe for Barefoot Bloggers . . . after a quick scan through Barefoot Contessa Parties!, I knew exactly what my pick would be - Chinese Chicken Salad. I'm a fan of good chicken salad (there is a mango curry chicken salad I particularly love) -but I'd never tried a "Chinese" version until this one. I really liked it - but I have a few comments: a) I think it is best when the dressing very lightly coats the ingredients - too much dressing = too much of a peanut butter taste - I didn't use all the dressing; b) adding more red pepper strips can never be a bad thing; and c) based on comments, some people think there is too much kosher salt in the recipe - I don't think it's too salty (but then again, I like salt). To find out what the other Barefoot Bloggers thought, check out their posts here.

Chinese Chicken Salad
4 split chicken breasts (bone-in, skin-on)
olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup vegetable oil (I reduced . . . probably used 1/3 cup)
1/4 cup good apple cider vinegar (get Bragg's, Spectrum, or something locally produced - there is huge difference!)
3 tablespoons soy sauce (I use Tamari)
1 1/2 tablespoons dark sesame oil (I used toasted sesame oil)
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

BB: Tomato Goat Cheese Tart (+ another puff pastry treat)

Another great Barefoot Bloggers recipe . . . this time chosen by Anne. I didn't think I'd love this one, but was pleasantly surprised to find out that I did love it . . . and so did everyone else! If you aren't comfortable with goat cheese . . . get over it . . . try this recipe!


Tomato and Goat Cheese Tart
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
olive oil
2 cups thinly sliced yellow onions (1 large onion)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

My Directions: Unfold a sheet of puff pastry onto a baking sheet lined with parchment paper. Fold up the edges to make a border/rim. (Use the other sheet for something else - like strawberry shortcake - see below)

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Prick the pastry inside the border with a fork and sprinkle with 4 tablespoons of grated Parmesan, staying inside the border.

Place the onion mixture on the pastry, again staying within the border. Crumble goat cheese on top of the onions. Place a slice of tomato on the tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter remaining Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.
The original recipe - and original directions are on the Food Network's website.

Make strawberry shortcakes with leftover puf pastry. Cut puff pastry into strips - lightly brush with olive oil or butter - sprinkle turbinado sugar over top - roll up (think cinnamon roll) - pinch together edges - place on baking sheet lined with parchment paper - bake at 425 degrees until golden brown - top with sliced strawberries and homemade whipped cream. (Now fast for the next three days because you ate puff pastry twice in one night . . .)

BB: Chicken Piccata

The first March Barefoot Bloggers recipe was Chicken Piccata, chosen by Lindsay of Noodle Nights and Muffin Mornings. I have to admit, I was kind of dreading the whole process of cooking tonight, but this snapped me out of it quickly because it was quick, easy, and tasty! The process of coating the chicken reminded me a little bit of the Barefoot Contessa's Chicken Parmesan, which is one of our favorites. However, if you don't like lemon, you might want to stick with the Chicken Parmesan instead of Chicken Piccata . . . I love lemon, and I was even a little shocked at the zing of the first bite. It's important not to cut back on the butter or the salt, they are crucial to help balance the lemon.

Chicken Piccata
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs Panko bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley watercress, for serving
optional: capers

Preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper.

Place each chicken breast in a ziploc bag and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon, capers, and greens or herbs.

In addition, I need to post the last February Barefoot Bloggers recipe, Meringues Chantilly, which was chosen by BMK of Reservations Not Required. This was a fun recipe for me because I had never made meringues before. They turned out pretty well . . . and the berries and whipped cream were delicious! However, I had a little computer crash and lost the pictures . . . so you can't see the outcome. If you want to see what the other members of Barefoot Bloggers thought of the meringues and see their pictures, click here.

Meringues Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream, recipe follows
Stewed berries, recipe follows

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

Whipped Cream:

2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat!

Stewed berries:

1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy) Orange Marnier

Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the Orange Marnier. Set aside.

BB: Real Meatballs and Spaghetti

Real Meatballs & Spaghetti

meatballs
1 pound ground pork
1 pound ground beef
1 1/4 cup bread crumbs
2 teaspoons all-purpose seasoning (Lawry's or similar)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten

sauce
1 tablespoon olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions

1. Preheat oven to 450 degrees. Place the ground meats, bread crumbs, all-purpose seasoning, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
2. Bake meatballs 10 to 15 minutes or until cooked through and no pink remains.
   
3. For the sauce, heat the olive oil in a large 12-inch skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
4. Add the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and top with grated Parmesan.

This recipe was the first February Barefoot Bloggers selection - chosen by Rebecca of Ezra Pound Cake. Great selection, Rebecca! I don't normally like spaghetti and meatballs, but I really liked this recipe! I'll post more commentary later, but for now . . . the original recipe called for frying the meatballs; I baked them instead and it turned out to be a very good decision!

BB: Easy Sticky Buns

Sometimes it's really uncool to keep hungry people from a hot meal for the sake of just a few more photos (trust me!), so I apologize for the less than wonderful picture.

It was Melissa's turn to choose this week's Barefoot Bloggers recipe: Easy Sticky Buns. Indeed, this recipe is very easy - and the sticky buns are tasty - just make sure not to overbake them or you'll have Crispy Sticky Buns (trust me on this one too!).

The Barefoot Contessa's Easy Sticky Buns

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted

for the filling:
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Directions:

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In a bowl, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 25 minutes, until the sticky buns are golden on top and firm to the touch. Allow to cool for 5 minutes only max, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely a few minutes prior to serving.
- Recipe from the Barefoot Contessa: Back to Basics

BB: Banana Sour Cream Pancakes

The first Barefoot Bloggers recipe of the year is Banana Sour Cream Pancakes, which was chosen by Karen of Something Sweet by Karen. Let me tell you, I was excited to have an "excuse" to make pancakes, and this recipe yielded some of the best pancakes I've ever had. The bananas in the batter make it good, but I think the lemon peel is what makes it great. You can barely detect the lemony flavor, but it really helps balance the flavors in the recipe.

I froze a couple leftover pancakes and used them for a quick workweek breakfast three days later. It worked out well, so I think I'll make a big batch this weekend and freeze them for a future quick breakfast fix. See what other bloggers thought of the recipe here.

Banana Sour Cream Pancakes

1 1/2 cups flour (I used spelt)
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (sea salt)
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk (possibly more if batter is too thick)
2 extra-large eggs (large eggs)
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter (I used ghee)
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

BB: Coq Au Vin

Bethany chose the first Barefoot Bloggers recipe for the month of December - Coq Au Vin. The recipe can be found on the Food Network website or in The Barefoot Contessa: Back to Basics cookbook. Many of the Barefoot Bloggers recipes I either really look forward to or kind of dread, but this didn't fall into either category. I wanted to try it because it is a classic recipe, but at the same time . . . it's just chicken cooked in wine. That is the great thing about Barefoot Bloggers -it pushes me to make things I might normally skip over or put off until later (when I get a Dutch oven, when I don't already have so many dirty dishes in the sink).

So what was the outcome? I feel the same way I did before cooking Coq Au Vin. Kind of neutral. I think I made one major mistake: I used a bottle of red wine I found on our wine rack. It was a cheap bottle of red zinfandel (no offense to whomever is responsible for that - I say " found" because I know I have never bought a bottle of red zin). The recipe called for Burgundy . . . red zin is probably not a good substitute. There is a reason people advise against cooking with a wine you wouldn't drink.

Bad zinfandel flavor aside, we enjoyed the moist, tender (and yes, purple on the outside) chicken. My favorite part of making Coq Au Vin, however, was burning off the cognac. It almost melted our above-the-stove microwave, but it was exciting to see it flame up. (FYI - the recipe online doesn't include this step). I think I'll try this recipe again - with better wine and with the pot moved away from the appliances when I set it on fire!

See what the other members of Barefoot Bloggers thought of this recipe here.

BB: Mexican Chicken Soup and Roasted Onions

I'm a little behind on posting my November Barefoot Bloggers recipes. November has gone by so fast - it feels like it should still be October to me. This month's recipes were Mexican Chicken Soup, chosen by Judy, and Herb Roasted Onions, chosen by Kelly. I liked both recipes - although neither turned out exactly as I expected. I didn't get a picture of the onions; they were actually pretty good (I'm not normally a huge fan of eating onions on their own) . . . but I still think they would make a better sandwich or burger topper than side dish. You can see what the other members of Barefoot Bloggers thought of these recipes here.


Mexican Chicken Soup

• 4 split (2 whole) chicken breasts, bone in, skin on (I used boneless/skinless)
  
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock
• 1 (28-ounce) can whole tomatoes in puree, crushed (I used tomatoes with green chiles)
  
• 2 to 4 jalapeno peppers, seeded and minced (omitted)
  
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional (I used dried cilantro)
  
• 6 (6-inch) fresh white corn tortillas
• For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (I used shredded Mexican cheese - I didn't have avocado, sour cream, or chips on hand)
  

Instructions:
Preheat the oven to 350 degrees.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
-Recipe from Ina Garten/FoodNetwork.com

Herb Roasted Onions

• 2 red onions
• 1 yellow onion
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
- Recipe from Ina Garten/FoodNetwork.com

BB: Vegetable Pot Pie

Mmm. . . it's Barefoot Bloggers time again! It was Deb's turn to pick this week, and she went all out . . . check out her pot pie pics on her blog, Kahakai Kitchen.

I applied a 1960s filter to the photo above, because I think vegetable pot pies seem like a retro comfort food. As you can tell, my pot pies turned out a little messy. It seemed like a lot of the filling oozed out the side and onto the baking sheet. I think I might have:
a) used too many vegetables (I didn't measure them); and
b) filled the individual pie dishes too full

Overall, I was pleased with how the recipe turned out. I would definitely make it again. Next time I think I will use my own pie crust recipe, season the filling a bit more, and try to get a better balance of vegetables to sauce. I added some shredded chicken to Ken's portion (he never fails to ask "where's the meat?" when I cook something with little or no meat), so that would be a good way to add some protein to the meal. You can also substitute vegetables to suit your taste. I'm glad I took time to try this recipe (and also glad that my taste-testers are always willing to help with dishes)!

Vegetable Pot Pie
12 tablespoons unsalted butter (1 1/2 sticks) 1 stick unsalted butter
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod white wine
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 sweet potato, peeled and cubed
1/2 cup frozen peas
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Melt the butter in a large pot over medium heat. Add the onions [and fennel] and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod or white wine, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned (translation: add more salt and pepper now, even if you don't think you should!).

Preheat the oven to 375 degrees F.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, [onions], and parsley to the sauce and mix well.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Recipe from Ina Garten's Barefoot Contessa Parties

BB: Butternut Squash Risotto

YUM! Although it's not extremely photogenic, Ina Garten's Saffron Risotto with Butternut Squash is delicious! This was my first attempt at risotto, and I'm really pleased with how it turned out.

Rachel from the blog Rachel Likes To Cook picked the first Barefoot Bloggers recipe for October - and she made a great choice! Making risotto is not for the faint of heart - it was pretty time consuming (1 1/2 to 2 hours total), but I'm definitely glad I took the time to try it! This recipe is creamy and rich, and the butternut squash provide just enough sweetness to give it a perfect sweet/savory balance. If you're thinking about leaving out the squash - don't do it! Ken even ate this . . . and we discovered that Piper loves roasted butternut squash.

Saute pancetta, shallots, and butter

Add white wine and riceSlowly add chicken stockAllow rice to absorb each additionYUM!

Saffron Risotto with Butternut Squash
1 butternut squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes (I did not peel the squash; I could barely cut it! I peeled it after roasting). You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total (Ha! It took at least 45, maybe more). Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve. - Recipe from Ina Garten's Barefoot Contessa Family Style, via The Food Network