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Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips Hardcover – Illustrated, October 26, 2010
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Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. --Ina Garten
Serves 6 to 8
Ingredients1 whole bone-in turkey breast (6½ to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Easy Cranberry & Apple Cake
This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”--I call it delicious. It’s even better served warm with vanilla ice cream. --Ina Garten
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
- Publisher : Clarkson Potter; Illustrated edition (October 26, 2010)
- Language : English
- Hardcover : 256 pages
- ISBN-10 : 0307238768
- ISBN-13 : 978-0307238764
- Item Weight : 2.32 pounds
- Dimensions : 10.22 x 7.82 x 0.84 inches
- Best Sellers Rank: #17,405 in Books (See Top 100 in Books)
- Customer Reviews:
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from Italy! For Academy Award Night, or any other movie night with friends, I will be trying the "Truffled Popcorn ---, however, since I don't use microwave popcorn, I will use my stove-top popper, and pour the white truffle butter over when ready ! Looking forward to trying the "Celery (so good for you) & Parmesan Salad (with walnuts)" for Summer parties. I never thought to substitute the pizza dough I use when I make Sausage/Salami Bread --- and use puff pastry instead, to make it look really special for a fancier gathering (page 70). And --- as Ina says on page 71, "Who knew it was so easy to make ricotta?" --- though my mother made it, I wasn't paying attention --- Ina tells "how" on page 74 ---- then you can make the "herbed ricotta buschettas" on Page 73. There is a recipe for those who love cheese and find it acceptable in their diet --- I first tasted "baked cheese" when a guest in a private home in the town in Italy where my parents were from --- since my mother never made it at home, I didn't know how to approach it, but, I watched as others dipped bread into the soft cheese (fresh from the oven to the table), and I did likewise - OMG - heavenly --- I could hardly wait to serve it to my family at our next get-together - a winner ! (I don't know how Ina came up with it, but she nailed it !).
Since I'm only on page 98, I will cease to comment on recipes that are "posted" for trying --- instead, I'll list ones that I know I will be trying, without commenting: Page 98: "tuna & hummus sandwiches" / Page 111: "wild rice salad (with grapes and nuts and cranberries) / Page 112: "tarragon
potato salad" / Page 120: "lemon chicken breasts" (one of my staples) / Page 154: "weeknight bolognese" / Page 157: "spaghetti aglio e olio" (my father's favorite --- interestingly enough, Ina mentions "DeCecco" pasta - a company that has been making pasta for over 100 years in the Region of Abruzzi, where my parents are from --- my father also liked to finish off this dish with chopped anchovy sprinkled over.) / Page 173: "garlic-roasted cauliflower" / and Page 182: "creamy parmesan polenta" (if I don't have any homemade chicken stock, I'll usea low sodium Organic chicken broth, found in the Stop and Stop "natural" foods aisle --- I stay away from canned products which are usually loaded with salt (even those marked lower-sodium). My mother added kidney beans to her soft polenta, which was poured onto a wooden board and served from there --- she sometimes made a "mushroom ragu" and poured it over the polenta. Polenta was a "peasant food" and served often in homes of the poor --- the cook
tweaked it in some way for variety. Page 191: "warm french lentils" (I think the brown lentils will do). In closing, I didn't mean to go on so long with this review, but, I was so captivated, I didn't know where to stop ! In my humble opinion, this is a great cookbook, and I will be buying again and again, for gifting.
Do you recall being told to read the entire recipe before proceeding? Well, do yourself a favor and read the preface before tackling the recipes. Garten explains that keeping a well stocked kitchen is essential. Go grocery shopping right now. She builds her recipes on these items, expecting us to fill in with the perishables as needed. She is true to her word about using standard items. With the exception of a meal using fois gras--for her anniversary--her recipes call for things we usually have on hand.
The book takes us from appetizers to desserts. Without overwhelming the reader with dozens of choices, Garten has carefully culled some of her best recipes to include in each chapter. She offers anecdotes and advice, making this book seem almost conversational. She tells us how to use shortcuts to achieve the same flavors and looks of more tedious methods.
As a gourmet cook, I am not easily intimidated by the likes of Child, et al. I rank this cookbook easier to use than some of Bon Apetit's recipes. It is for a palate well beyond that of Betty Crocker and it certainly is for someone who is ready to entertain with flair--minus the fuss.
Her style makes entertaining fabulous, not frantic. The hostess is supposed to enjoy her company and her recipes help us do just that.