Barefoot Contessa & Tyler Florence fans

[shg]

I love Ina Garten and Tyler Florence. I have tried some of their recipes but I'm curious if any of you have favorites by Ina or Tyler???

I love Ina's Cheddar Corn chowder and Tyler's Appricot dumplings.

Please share your favrites!

[pontmarie]

Tyler does a pan roasted chicken (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23612,00.html)that is a hit every time I make it. I also liked his Shepherd's Pie (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15238,00.html) but then I got a friend's recipe and liked it better.

[mgrace]

I like Tyler and Ina. :) Haven't tried any of Tyler's recipes though.

Here are a few I like from Ina:

Macaroni and Cheese
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


Chocolate Truffles, Barefoot Contessa

yield: 60 truffles

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

Notes: No idea how this recipes make 60 truffles unless they are reallly small. Made 25 using a small cookie scoop (Pyrex). Omitted the Grand Marnier (didn't have any) and didn't roll them in anything--just left them as is.

[pixielou]

i love tylers cold sesame noodles and his sweet chili sauce - which he put on soft shell crab, but i put on shrimp.

i love pretty much anything ina makes - in particular her shrimp salad. i also make her lemon angel food cake with macerated berries on a regular basis.

~pixie

[Rosebud]

lemon angel food cake with macerated berries

Do you happen to have the recipe for this? Sounds yummy!! :)

[andrew&shannah]

My new favorite "fancy" dessert is from Ina:
Ile Flottante
2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows

Preheat the oven to 350 degrees F.
For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.

For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.

Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
To make a day or two ahead, leave the caramel and praline at room temperature
and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.


Creme Anglaise:
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

Yield: 2 cups

[pixielou]

Do you happen to have the recipe for this? Sounds yummy!! :)

i can't find it on line - so i'll have to go pull it out of my recipe box and type it in - which i don't have time to do right now. if i don't post it in the next day or 2, feel free to post a reminder. . .

~pixie

[gumball]

I love Ina's Lemon Pound Cakes. I always get lots of comliments when I bring them anywhere.

[fifibee]

I'm going crazy about Ina's recipes these days. Our favorite these days is one of the easiest things to make that goes with many of our entrees:

Rosemary Roasted Potatoes

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

[JamBray]

I love Ina's French Potato Salad, and it's a big hit at my husband's deli.

[berry]

I have The Barefoot Contessa Cookbook (http://www.amazon.com/gp/product/0609602195/sr=8-1/qid=1151025947/ref=pd_bbs_1/104-1884151-5440725?%5Fencoding=UTF8) and I just adore it.

My favorite recipes from the book are:

Indonesian Ginger Chicken (yummy, chicken is marinated in honey, soy sauce & ginger)

Peach & Blueberry Crisp (I think I made this 6 times last summer!)

Tuna Nicoise Salad

and many others.

I love her recipes because they are so simple, but so good.

[bookworm]

I love Barefoot Contessa...and I always feel like making a cocktail while watching her show :).

This is now one of my go-to recipes:

Linguine with Shrimp Scampi

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

*****
I would call this more than 3 servings. And I usually cut down the oil/butter, use whole wheat pasta, and throw in some capers. And then I pretend it's healthy ;).

[seattleguamgirl]

I love Ina! We have her Barefoot in Paris cookbook and it is awesome. I love her Garlic Chicken (I think she uses 40 cloves or something crazy like that?) and her pear and endive salad. Mmmm...