recipes from barefoot contessa

8/22/2019 Recipes From Barefoot Contessa

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To purchase a copy of

How Easy Is That?visit one of these online retailers:
http://www.randomhouse.com/catalog/display.pperl?isbn=9780307238764http://www.powells.com/biblio/9780307238764?&PID=32442http://www.indiebound.org/book/9780307238764http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+5%2Cparse%3A+13%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData=%7BproductId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307238764%2Cterms%3A%7Bsku%3D9780307238764%7D%7D&storeId=13551&catalogId=10001&sku=0307238768&ddkey=http:OLRLocatorResults&cmpid=pub-rh-56http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&afsrc=1&ISBSRC=Y&ISBN=9780307238764http://www.amazon.com/gp/product/0307238768?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307238768


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barefootcontessahow easy is that?
http://www.randomhouse.com/crown


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barefoot

contessahow easy is that?fabulous recipes & easy tips

ina gartenPhotographs by Quentin Bacon

Clarkson Potter/Publishers

New York


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contents

thanks! 9

introduction 11

cocktails 22starters 52

lunch 84

dinner 116vegetables 164desserts 200

index 252

recipe index 256


8/15

| 9

thanks!

When I first started writing cookbooks I was terrified that it would be a

very solitary existence; Id be working by myself testing recipes at home in

my kitchen. How could I be so wrong?? It turns out that writing cook-

books, which is the thing I love doing most, is a collaboration with some

of the most extraordinarily creative people Ive ever known. And the best

part is that I love working with them. My kitchen is like a big sandbox

theres always something interesting to do there and its filled with my

friends. How great is that?

First is my wonderful assistant, Barbara Libath, who works side by side

with me. I couldnt have done any of this without her and she makes every

day like a playdate. Second is my friend Sarah Chase, who writes

amazing cookbooks and constantly inspires me with her creative ideas and

recipes.

Theres also a team of fabulous people who produce the photographs for

my booksand I adore them all. Quentin Bacon is the most brilliant

photographer, Cyd McDowell styles the delicious food, and Robert Rufinobrings all the gorgeous props for us to play with. I love working with you

all and I love our collaboration. Thank you also to Crate & Barrel for

their generosity with their beautiful tableware, which we love to use.

Theres also a fabulous team of publishers and editors who are incredi-

bly inspiringJenny Frost, the former president of the Crown Publishing

Group; Lauren Shakely, the publisher of Clarkson Potter; my editor, Rica

Allannic; my book designer, Marysarah Quinn; my publicists, Amelia

Durand and Kate Tyler; and the whole team of people who produce andmarket my cookbooks. Thank you all so much for your trust and support

and for producing the most beautiful cookbooks possible.

Finally, my agent, Esther Newberg, who always believes in me and takes

care of business so I can spend my time doing the fun stuffwriting cook-

books. And of course my husband, Jeffrey, without whose unconditional

love I couldnt get through the day.
http://www.randomhouse.com/crownhttp://www.randomhouse.com/crown


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10/15dinner | 127

herb-roasted turkey breastServeS 6 TO 8

Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted

with resh rosemary, sage, and thyme is a great weeknight dinner and the letovers

make delicious sandwiches the next day. Roasting the turkey at 325 degrees and

allowing it to rest or fteen minutes ensures that it will be very moist.

1 whol bon-in tuky bast (6 to 7 pounds)2 tablspoons good oli oil1 tablspoon mincd galic (3 clos)

2 taspoons fshly squzd lmon juic2 taspoons dy mustad

1 tablspoon choppd fsh osmay las1 tablspoon choppd fsh sag las

1 taspoon choppd fsh thym las1 taspoons kosh salt

taspoon fshly gound black ppp cup dy whit win

Phat th on to 325 dgs. Plac th tuky bast on a ackin a oasting pan, skin sid up.

In a small bowl, combin th oli oil, galic, lmon juic, mustad,

osmay, sag, thym, salt, and ppp. rub th mixtu nly all

o th skin of th tuky bast. (You can also loosn th skin and

sma half of th past undnath, dictly on th mat.) Pou th

win into th bottom of th oasting pan.

roast th tuky fo 1 to 1 hous, until th skin is goldn bownand an instant-ad mat thmomt gists 165 dgs whn

instd into th thickst and matist aa of th bast. Chck th

bast aft an hou o so; if th skin is obowning, co it

loosly with aluminum foil.

Whn th tuky is don, mo fom th on, co th pan

with aluminum foil, and allow th tuky to st at oom tmpa-

tu fo 15 minuts. Slic and s wam with th pan juics.


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188 | how easy is that?

potato basil pureSERvES 4 TO 5

There are so many variations on mashed potatoesbut this combination of

potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh

peppery basil really complement each other, and the Parmesan doesnt hurt, either.

Everyone asks for seconds!

2 cups resh basil leaes, lightly packed2 pounds large Yukon Gold or white boiling potatoes

1 cup hal-and-hal

cup reshly grated Parmesan cheese, plus extraor sering2 teaspoons kosher salt1 teaspoon reshly ground black pepper

Bring a large pot o salted water to a rolling boil and fll a bowl with

ice water. Add the basil leaes to the boiling water and cook or

exactly 15 seconds. Remoe the basil with a slotted spoon and

immediately plunge the leaes into the ice water to set the bright

green color. Drain and set aside.Peel the potatoes and cut them in quarters. Add the potatoes to the

same pot o boiling water and return to a boil. Cook the potatoes or

20 to 25 minutes, until ery tender. Drain well, return to the sauce-

pan, and steam oer low heat until any remaining water eaporates.

In a small saucepan oer medium heat, heat the hal-and-hal and

Parmesan cheese until the cream simmers. Place the basil in a ood

processor ftted with the steel blade and pure. Add the hot cream

mixture and process until smooth.

With a handheld mixer with the beater attachment, beat the hot

potatoes in the pot until they are broken up. Slowly add the hot

basil cream, the salt, and pepper and beat until smooth. I the

potatoes need to be reheated, coer and cook gently oer low heat

or a ew minutes. Pour into a sering bowl, sprinkle with extra

Parmesan cheese, season to taste, and sere hot.


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14/15desserts | 205

easy cranberry & apple cakeServeS 6 To 8

This recipe is inspired by a cranberry pie from Sarah Chases book Cld Wath

Cking. My friend Barbara Liberman calls it easy cakeI call it delicious.

Its even better served warm with vanilla ice cream.

12 uncs sh canbis, insd and pickd stms1 Ganny Smith appl, pld, cd, and dicd

cup light bwn suga, lightly packd1 tablspn gatd ang zst (2 angs)

cup shly squzd ang juic18 taspns gund cinnamn, diidd

2 xta-lag ggs, at m tmpatu1 cup plus 1 tablspn ganulatd suga

pund (1 stick) unsaltd butt, mltd and slightly cld1 taspn pu anilla xtact

cup su cam1 cup all-pups u

taspn ksh salt

Phat th n t 325 dgs.

Cmbin th canbis, appl, bwn suga, ang zst, ang

juic, and 1 taspn th cinnamn in a mdium bwl. St asid.

In th bwl an lctic mix fttd with th paddl attachmnt,

bat th ggs n mdium-high spd 2 minuts. With th mix

n mdium, add 1 cup th ganulatd suga, th butt, anilla,

and su cam and bat just until cmbind. on lw spd, slwlyadd th u and salt.

Pu th uit mixtu nly int a 10-inch glass pi plat. Pu th

batt th uit, cing it cmpltly. Cmbin th maining

1 tablspn ganulatd suga and 8 taspn cinnamn and

spinkl it th batt. Bak 55 t 60 minuts, until a tth-

pick instd in th middl th cak cms ut clan and th uit

is bubbling aund th dgs. S wam at m tmpatu.


15/15

To purchase a copy of

How Easy Is That?visit one of these online retailers:
http://www.randomhouse.com/catalog/display.pperl?isbn=9780307238764http://www.powells.com/biblio/9780307238764?&PID=32442http://www.indiebound.org/book/9780307238764http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+5%2Cparse%3A+13%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData=%7BproductId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307238764%2Cterms%3A%7Bsku%3D9780307238764%7D%7D&storeId=13551&catalogId=10001&sku=0307238768&ddkey=http:OLRLocatorResults&cmpid=pub-rh-56http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&afsrc=1&ISBSRC=Y&ISBN=9780307238764http://www.amazon.com/gp/product/0307238768?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307238768

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