Book 102: Barefoot Contessa | Foolproof: Recipes You Can Trust

by Ina Garten

I did it again. I purchased another cookbook (two actually - stay tuned for a post on an interesting flavored ice-cream), what can I say; I love cookbooks. After making this delicious recipe I had found on-line, which just so happens to be in this book as well, I had no choice but to order Ina's latest.

What is it with Ina. Her recipes are always so simple, yet taste so good. Good food does not have to be labor intensive. Just grab one of her books and find out for yourself.

I was having Greek salad for dinner and was wanting some bread to go along with it. I was looking for something quick (no yeast) when I came across these bread-type sticks, which turned out to be a perfect accompaniment and could not have been easier or quicker to make.

This recipe consists of only 6 ingredients: frozen puff pastry (which is always good to have on hand), Dijon mustard, egg, Gruyére cheese, Parmesan cheese, and flaked sea salt.

Once your puff pastry is thawed (it's best to thaw it in the refrigerator overnight, though I placed mine in the refrigerator that morning and it was ready by dinner time), you roll it out, spread it with mustard, add cheese, fold, cut, give it an egg wash, sprinkle with more cheese and a sprinkle of salt - go easy here - I myself went a bit too heavy on the salt. (I am still new to using these finishing type salts.) Bake.

Viola! Deliciousness on the table.

Thanks, Ina.

Success meter (1-3): 3

 amazon

Those lovely looking crostinis on the cover, is the delicious recipe I found on-line.

How simple is this?

I like to make a recipe as per the instructions first time around, as I did here. Personally, I am not fond of Dijon mustard, its OK. I still thought these were tasty, though next time I will omit the mustard and use cheese only, or sub in my favorite mustard, Inglehoffer Sweet Mustard. Go with what you like - you can't go wrong with puff pastry.

After rolling out your dough to an 11x13-inch rectangle, you are instructed to cover the lower half with the mustard, leaving a 1/2-inch border around the edge. Brush the border with the egg wash and fold the top half over the bottom half, lining up the edges...

..Wait! What about all this cheese - it cannot possibly all get sprinkled on top. Though this is how the recipe reads. I could not proceed this way. I had to put a little bit on the inside. Just a little.

After folding over and aligning the edges, you chill the dough for 15 minutes. During this time, I read, and re-read the recipe. I just could not imagine not using some of that cheese on the inside of the batons. The recipe does not state to do so. However, after like the third time reading the recipe, I actually read the blurb above the recipe, "The batons are filled with spicy mustard and sharp Gruyère ."

Someone goofed on the proofreading. No worries. I pulled my dough from the refrigerator and pulled it apart (hence the sad looking rectangle of dough below), and added more of the cheese. I am a much happier camper now. :)

After chilling, trim the irregular edges with a knife.

Cut the dough into approximately one-inch strips. You will have about 10 to 12 batons.

Don't throw those scraps away! Bake them up as well - they are just as delicious.

Cheesy goodness.

Tomato Crostini with Whipped Feta

An Ina Garten recipe.

 

 

This recipe is included in Ina's newest book Barefoot Contessa: Foolproof. Great. The last thing I need is another book; and how can I not put it on my wishlist on Amazon when I have all of her other books...

Ina. Need I say more? Her recipes are always so simple and delicious. I may have said this in a previous post, but hey, it's true!

I whipped this up and brought it to share with my sister last night. It was too hot to have her turn her oven on to broil and toast the baguette slices as instructed in the recipe; the soft bread was still a great vessel for this delectable appetizer.

What a beautiful evening it turned out to be. Just the two of us hanging out in her backyard (it's oh so beautiful!) watching the doves and smaller birds eating from her bird feeder atop a dead weeping cherry tree in her yard - below the tree, sunflowers are sprouting from the dropped seeds. I wish I had a picture to show you. I said to her that I want to grow a dead tree so I can top it with a bird feeder.

This evening at six O'clock it is 92° outside. Way too hot to cook, not to mention I'm flying solo for dinner. The leftovers were perfect with a cold glass of Apothic White. If you have not tried Apothic wines, you are missing out. I was introduced to this wine by our daughter. It is a blend of Chardonnay, Riesling, and Moscato, and has a smooth and buttery feel. Their red is just as delicious - and both are inexpensive!

Once again, it was not my intent to blog this recipe (I should know better with an Ina recipe!). I decided to do so while I was preparing my dinner this evening. This is why the tomatoes are not as vibrant in the photos as they were last night.

I did broil the baguette slices and I do like it better with them toasted. Also, I would make the cheese mixture the day before, or as early in the day as you can - it thickens up considerably. However, I recommend making the tomatoes shortly before (up to an hour before) serving to showcase their beautiful colors.

These were perfect on this overly warm evening alongside some leftover cold grilled chicken, and a cool glass of white wine.

Success meter (1-3): 3

I left some extras with my sister and she made a very tasty omelet the next morning.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe from Barefoot Contessa - Back to Basics
by Ina Garten




Let me start off by saying I would definitely use arugula in this salad as called for in the recipe; I used spinach that I had in the fridge that I wanted to use up. The peppery flavor of arugula would be a nice contrast to the sweet butternut squash. To me the spinach came across rather "flat" in taste and texture.

As for the dressing I did not have cider vinegar - used champagne vinegar, apple juice in place of apple cider, and I would cut the oil by half - all I could really taste is the olive oil. Not sure how much of an apple presence there would be if I had the correct vinegar and cider.

Monica of A Beautiful Mess raved about this salad; so maybe if I had the correct ingredients for the dressing it would have turned out better. This is definitely worth a second try and would look beautiful on the Thanksgiving table!

Success meter (1-3): 2

Make sure your squash is almost ready before

adding the cranberries. They turn out quite

chewy and hard if cooked too long.

The beginning of what I thought would be a great dressing.

Arugula makes for a prettier presentation. 

You can find the recipe at Barefoot Contessa and on Monica's blog.