I have always been a fan of the Food Network. I love to sit and watch their personalites cook and demonstrate all different types of foods. The biggest problem that I have is that I see more recipes that I would like to make than I actually have the time, money, or ability to make.
Being pregnant these past few months has also put a damper on my cooking ability. During the first trimester I couldn't even bring myself to make desserts for the holidays. The thought of cooking food made me ill. But I would still come home in between the shows and work and watch my favorite cooking shows. So needless to say my kitchen has not seen a lot of action during these past few months.
The interesting thing is I have a new found reason to get back into the kitchen... because we are having a baby. I have always wanted to have some recipe book of family recipes that's passed down through the generations. Almost like a history book of family traditions and meals. I am thankful that I have the few recipes that I have from my mom and Kevin's mom... but I have always wanted more. I soon realized that I would have to create this on my own. Very soon we will have a little person that we can start traditions with and pass down family recipes to. And this has sparked my need to get back into the kitchen and a reason to start blogging about it.
Today, I had the pleasure of being able to watch an episode of the Barefoot Contessa. The more I watch this show the more and more I fall in love with Ina Garten and her recipes. After the show is over I just want to run right out to the store and get all of the ingredients so I can make her dishes. Unfortunate for me, there are more recipes I cannot attempt due to the fact I can’t eat certain foods right now. Today was no exception. But that doesn’t mean I won’t be attempting them in the future and the reason for blogging about them.
Today’s episode was one of her back to basics. I love these recipes. Some of them seem so simple to make yet look so tasty. And today’s episode got me really excited. Not sure if Kevin (the carnivore) will like it but it was all about farmers market vegetables. Since I started feeling better I have been trying to go out to the local farmers markets (Homestead, Pinecrest and Coral Gables) to get fresh produce every other week. On this episode Ina had the farmers from the Amber Waves Farm deliver a box full of fresh produce. Ina then created three dishes using some of the items in the box: Scalloped Tomatoes, Cape Cod Chopped Salad and Zucchini Pancakes.
Once again I am inspired to run right out and get the ingredients to make these recipes but since there are some items that are off limits I must wait till after the baby arrives.
The recipes below are from the Food Networks site.
Barefoot Contessa's page on the Food Network
Cape Cod Chopped Salad
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Serves: 4 to 5 servings
Ingredients
8 ounces thick-cut bacon, such as Niman Ranch
• 8 ounces baby arugula
• 1 large Granny Smith apple, peeled and diced
• 1/2 cup toasted walnut halves, coarsely chopped (see note)
• 1/2 cup dried cranberries
• 6 ounces blue cheese, such as Roquefort, crumbled
For the dressing:
• 3 tablespoons good apple cider vinegar
• 1 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 1/2 teaspoons Dijon mustard
• 2 tablespoons pure maple syrup
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup good olive oil
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
Scalloped Tomatoes
2009, Ina Garten, All Rights Reserved
Prep Time: 20 min Cook Time: 35 min Level: Easy Serves: 6 servings
Ingredients
• Good olive oil
• 2 cups (1/2-inch diced) bread from a French boule, crusts removed
• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Zucchini Pancakes
2006, Barefoot Contessa at Home, All Rights Reserved
Prep Time: 20 min Cook Time: 4 min Level: Easy Serves: 10 (3-inch) pancakes
Ingredients
• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
After seeing the show I was also intrigued by the farm so I went online to find more information about it. Amber Waves Farm is a 501(c)(3) non-profit organic farm and educational organization designed to teach the local community about food and farming issues, expand the variety and availability of locally grown organic food, and to maintain a beautiful open space in downtown Amagansett. They grow over 100 varieties of fruits and vegetables, including heirloom tomatoes, greens, garlic, and gourmet lettuces. This farm is definitely a place I am putting on our “Places to see” list for the next time we are up in New England.
You can find the farm on facebook at Amber Waves Farm Facebook page
For more recipes by Ina Garten check out these cook books:
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