Cooking In Stilettos...
Sunday, January 4, 2009
Tried and True: Barefoot Contessa's Herb-Roasted Turkey Breast...
For the holiday this year, I decided to keep it simple and didn't freak out making a whole turkey but just a good size turkey breast. When it came to doing research as to the *right* recipe to try, I thought "Barefoot Contessa - one can't go wrong with a Barefoot Contessa recipe" and I'm glad I went with that idea.
Granted, there were a couple things I would change, like buy fresh thyme as the store was out and I substituted dried but it was a wee bit more than I should have used but the turkey came out moist, flavorful and perfect not only for dinner but also for leftovers.
Preppin' for the initial rub
I would highly recommend making this when you are looking to keep it small but somewhat traditional.
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Recipe courtesy of Barefoot Contessa and Food Network
Ingredients
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
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Viola - the finished product
Labels: Barefoot Contessa, Holiday, Recipe, Tried and True
Posted by Lys ::
3:40 PM ::
4 comments
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Saturday, August 23, 2008
Save The Date: Barefoot Contessa's Back To Basics To Be Released
You can tell the holiday shopping season is approaching by the number of things becoming available for pre-order.
When it comes to fabulous dishes made from simple ingredients, Ina Garten has it down pat. I adore watching her show on the Food Network and think that some of her tips have definitely helped me with my cooking prowess over the years. You know I'll be having this shipped to me as soon as it's available.
[Pic courtesy of BN.com]
Labels: Barefoot Contessa, Cookbook, Food Network, FoodBuzz
Posted by Lys ::
12:54 PM ::
2 comments
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Saturday, June 28, 2008
Deal Alert: Tastebook Offers 15% Off For July 4th..
As I've mentioned before, Tastebook is an amazing website where you can create a cookbook for recipes that you love or want to try. Where else can you find everything from Epicurious, Gourmet, Food Network and your favorite celebrity chefs i.e. Giada De Laurentiis, Tyler Florence, Emeril, Barefoot Contessa, etc. and have them delivered to you in a cookbook designed by YOU?
It's one of my favorite sites and, while I already have a cookbook called Cooking In Style, I'm taking the plunge and compiling another called, what else, "Cooking in Stilettos". In there are recipes from some of my favorite chefs which I use time and time again along with some family recipes and recipes that I find around the way.
Well, Tastebook is having a promotion in honor of the upcoming July 4th email. If you use the code "JULY4" at checkout, you get 15% off. It's only good til July 7th so hurry up and take advantage of this great offer.
Labels: Barefoot Contessa, Cookbook, Cool Products, Deal Alert, Emeril, Epicurious, Food Network, Giada de Laurentiis, Gourmet, Tyler Florence
Posted by Lys ::
1:48 AM ::
0 comments
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Wednesday, April 9, 2008
Tried & True: Herbed Baked Eggs
This is one of those recipes that I love to make for a light dinner or a fabulous breakfast. What is it they say - eggs are good anytime?
Trust me when I say, once you try it - it will be one of your favorite go-to recipes.
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Herbed Baked Eggs [Recipe Courtesy of The Barefoot Contessa]
Ingredients:
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
- Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet.
- Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
- Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
- Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.
- Allow to set for 60 seconds and serve hot with toasted bread.
Labels: Barefoot Contessa, Eggs, Food Network, Recipe, Tried and True
Posted by Lys ::
11:02 PM ::
0 comments
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You can tell the holiday shopping season is approaching by the number of things becoming available for pre-order. 