Barefoot Contessa Class This Thursday

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ic9qu-jrlF_v0Oi56JttloBiNKcP8oD38OxNLMGuE3SDWqFYztlQNeD-kJ3QrWee6ZiLsRUx8QXsScKWPIDDbrMyYRogSdS9yWEZ30Y5pMamLMySyy5pM6TY6wlC6vBOLTKhrZ9k2Q/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ic9qu-jrlF_v0Oi56JttloBiNKcP8oD38OxNLMGuE3SDWqFYztlQNeD-kJ3QrWee6ZiLsRUx8QXsScKWPIDDbrMyYRogSdS9yWEZ30Y5pMamLMySyy5pM6TY6wlC6vBOLTKhrZ9k2Q/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ic9qu-jrlF_v0Oi56JttloBiNKcP8oD38OxNLMGuE3SDWqFYztlQNeD-kJ3QrWee6ZiLsRUx8QXsScKWPIDDbrMyYRogSdS9yWEZ30Y5pMamLMySyy5pM6TY6wlC6vBOLTKhrZ9k2Q/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ic9qu-jrlF_v0Oi56JttloBiNKcP8oD38OxNLMGuE3SDWqFYztlQNeD-kJ3QrWee6ZiLsRUx8QXsScKWPIDDbrMyYRogSdS9yWEZ30Y5pMamLMySyy5pM6TY6wlC6vBOLTKhrZ9k2Q/s1600/IMG_9626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih3ic9qu-jrlF_v0Oi56JttloBiNKcP8oD38OxNLMGuE3SDWqFYztlQNeD-kJ3QrWee6ZiLsRUx8QXsScKWPIDDbrMyYRogSdS9yWEZ30Y5pMamLMySyy5pM6TY6wlC6vBOLTKhrZ9k2Q/s400/IMG_9626.JPG" width="400" /></a></div>It is that time again... once a month I teach a cooking class at A Thyme for Everything (in the KC area).<br /><br />Here is the theme for this Thursday's Class :<br /><br />March 21st : A Barefoot Contessa <i>Foolproof</i> Dinner<br /><br />I've been cooking my way through The Barefoot Contessa's newest book, <i>Foolproof</i>.  Join me for a workshop as I share my favorites from <i>Foolproof</i> :  <br /><br />Caramelized Bacon<br />Parmesan Crisps<br />Balsamic Roasted Beet Salad  <br /><a href="http://jennysteffens.blogspot.com/2013/01/1770-house-meatloaf-green-beans.html">1770 Meatloaf & Garlic Sauce</a><br />Salted Caramel Brownies<br /><br />To register, visit <a href="http://shop.athymeforeverything.com/Barefoot-Contessa-FOOLPROOF-Dinner-32113.htm">here</a> or call : <span class="qsc-site-address"></span><span class="qsc-site-phone">(816) 554-3755</span>

Barefoot Contessa Class This Thursday

It is that time again... once a month I teach a cooking class at A Thyme for Everything (in the KC area). Here is the theme for this Thursda...

Read more »

A Barefoot Contessa Dinner Party | Last Night's Dinner...

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoVJOI3dCPSjjWCB0hYlqbGlMOhwtduBx4tthBe0BYm7g-782UJ05xihIcsdG5Z3Ja2ZRoY7yEqE20i2uJPAuz4rsVOTbi-CKGRFZVBTgHBi24Ruh7ycg8sL0h75bEEoCyiY_mEpekFY/s1600/foolproof-barefoot-contessa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoVJOI3dCPSjjWCB0hYlqbGlMOhwtduBx4tthBe0BYm7g-782UJ05xihIcsdG5Z3Ja2ZRoY7yEqE20i2uJPAuz4rsVOTbi-CKGRFZVBTgHBi24Ruh7ycg8sL0h75bEEoCyiY_mEpekFY/s640/foolproof-barefoot-contessa.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB29zAIVeuwUaU70qNc9ufKgnd2ifgRZijcB7Rddc44c405aVNXLhAptCa6hv2UGv6sblcUk2SV4NecAhDSCU5jWIPP81fjE7yTuCurXJaHIWxXnLnnPA-8Xl80k9QGvzDkXYbKvBGbQ/s1600/IMG_0451.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB29zAIVeuwUaU70qNc9ufKgnd2ifgRZijcB7Rddc44c405aVNXLhAptCa6hv2UGv6sblcUk2SV4NecAhDSCU5jWIPP81fjE7yTuCurXJaHIWxXnLnnPA-8Xl80k9QGvzDkXYbKvBGbQ/s320/IMG_0451.jpg" width="237" /></a>I'm still on a high from last night's dinner party - the food was soooo good.  I can say that without seeming full of myself because I didn't cook everything, and I didn't write the recipes.  Even my friends said they were shocked when I asked if they thought it would be fun for everyone to contribute to the dinner - normally I like to make everything so I have complete control over the dinner.  But, it was really fun for everyone to get in on the fun of making their favorite recipe from <i>Foolproof</i>.<br /><br /><i>If you're new to the </i><i>Foolproof party, you can read all about my Barefoot Contessa project, <a href="http://jennysteffens.blogspot.com/2013/01/a-month-of-barefoot-contessa-my-answer.html">here</a>.</i><br /><br />After chatting with my friends about the menu, we made a couple of revisions to <a href="http://jennysteffens.blogspot.com/2013/01/valentines-day-dinner-party-table.html">the original selections</a> I had posted earlier this week based on their recommendations.  Katie's favorite from the book is the Orange-Braised Carrots and Parsnips, so we decided to add that to the menu.  And, we have a pregnant friend so instead of the Chocolate Cassis Cake I opted<i> </i>to make the Barefoot classic, Chocolate Ganache Cake (from Parties, my all-time favorite Barefoot Contessa book, as I was quoted in <a href="http://jennysteffens.blogspot.com/2009/01/barefoot-contessa-parties-press.html">this article</a>).  I had actually never made the recipe before and I knew it would right up Mike's alley.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Uwhv9X8tZ88tTGlnBKNBMix_XeB_CQPuJsW2danuLVfFyGraS2FD52Vw2v1-JnAA3HCzpMDUhbdMndTCG2gfd2U22PgrLotDTgms-Gi2xNBCvL69MugG3utkNZ50FlwZSibQjNIMI-o/s1600/IMG_0527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Uwhv9X8tZ88tTGlnBKNBMix_XeB_CQPuJsW2danuLVfFyGraS2FD52Vw2v1-JnAA3HCzpMDUhbdMndTCG2gfd2U22PgrLotDTgms-Gi2xNBCvL69MugG3utkNZ50FlwZSibQjNIMI-o/s640/IMG_0527.JPG" width="640" /></a><br /><br />Everything was absolutely amazing - and the menu was a great combination.  I highly recommend it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8Fiy9IGIh43aO6s1uEkF2GxC3zQrj7xH6MLR7RfMuenn4U82cNdEt-qMLL45cFT4gwub2VnBF4nli99ajkxpi1cGSrEWpoczz9yTRQBZzpLWXgYU2n-dq09m-uOkfh0rreent-mlfz0/s1600/IMG_0400_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8Fiy9IGIh43aO6s1uEkF2GxC3zQrj7xH6MLR7RfMuenn4U82cNdEt-qMLL45cFT4gwub2VnBF4nli99ajkxpi1cGSrEWpoczz9yTRQBZzpLWXgYU2n-dq09m-uOkfh0rreent-mlfz0/s640/IMG_0400_2.JPG" width="640" /></a></div><br />Read more details on the table setting, <a href="http://jennysteffens.blogspot.com/2013/01/valentines-day-dinner-party-table.html">here</a>.<br /><br />Our Barefoot Contessa Foolproof Menu :<br /><br />Sidecars (cocktail) <br />Parmesan Crisps<br />Caramelized Bacon<br /><a href="http://jennysteffens.blogspot.com/2013/01/slow-roasted-beef-tenderloin-barefoot.html">Slow-Roasted Beef Tenderloin </a>(I can't get enough...)<br />Balsamic-Roased Brussels Sprouts<br />Orange-Braised Carrots and Parsnips<br />Chocolate Ganache Cake with Whipped Cream<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr_VzxnfMMTsYKCHV5rZ1QCa6PcNCyUGYgnGMJ65ShpfTIjz0baXAlBbdPg607b8VicQALohkFvUzSyG8yEHKGE9d7A5y2PxQAv0ROzWz52APm8ERrdD_XfWPElS7T8MFart6Hrc94aA/s1600/IMG_0508.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr_VzxnfMMTsYKCHV5rZ1QCa6PcNCyUGYgnGMJ65ShpfTIjz0baXAlBbdPg607b8VicQALohkFvUzSyG8yEHKGE9d7A5y2PxQAv0ROzWz52APm8ERrdD_XfWPElS7T8MFart6Hrc94aA/s640/IMG_0508.JPG" width="640" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3YFLCPxeaVuBctZZJ-mTtbH9HCdbSJvowrUovp45GVIomvFOXXK-rfub0dDCxvUg9uNdN8gdTKKpvommH-k6rTp3ik9IyQof_86rr4jHlH3W8bO66Nzbbh9mo8JFtHeMC-4hNuVYq4U/s1600/IMG_0516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3YFLCPxeaVuBctZZJ-mTtbH9HCdbSJvowrUovp45GVIomvFOXXK-rfub0dDCxvUg9uNdN8gdTKKpvommH-k6rTp3ik9IyQof_86rr4jHlH3W8bO66Nzbbh9mo8JFtHeMC-4hNuVYq4U/s320/IMG_0516.jpg" width="213" /></a></div>We started the night with a platter of nibbles that packed a punch, but were light enough not to ruin our appetites, and... cocktails. <br /><br />We are typically such a wine crowd that I was hesitant to serve a cocktail, but it was such a festive addition.  It really started the night off with a more celebratory feel.  I altered Ina's recipe for a classic Sidecar by adding some Blood Orange sparkling European soda.  I loved the bitterness the blood orange added, and it made it a little more special (without cognac, of course) for my pregnant friend.  <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ZPn5SO4hTeg38uj856Zd2Ra0ea66Lugd_VtezSaAm5B3xRjGZSKjAiH6oLlE7G6ziZHxseycMnsjaQTplAhaklMsA4qCRgFoO2jqSFYDqgt6-VOzm0RhC8S2g7_4cBCeoFUVUdxtas/s1600/IMG_0496.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8ZPn5SO4hTeg38uj856Zd2Ra0ea66Lugd_VtezSaAm5B3xRjGZSKjAiH6oLlE7G6ziZHxseycMnsjaQTplAhaklMsA4qCRgFoO2jqSFYDqgt6-VOzm0RhC8S2g7_4cBCeoFUVUdxtas/s640/IMG_0496.JPG" width="640" /></a><br /><br />The Parmesan Crisps were the easiest thing I've ever made - ever.  You literally grate cheese, add seasoning and bake them for 8 minutes.  They are the perfect thing to serve with drinks - crispy, salty and light.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tb4UagOU5E8AKHgSqr0-eMMjxk7iH0q1NmDIfPWZtYIsQqkIPThkRhT9gEz94BwhSYzX9E_q8rBh2TU4wnQ2GPd1PAPz2sjiiOPuo9inVBLeb97_xWCONn_KWE0HhSzGVNCnI5IOfdk/s1600/IMG_0511.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tb4UagOU5E8AKHgSqr0-eMMjxk7iH0q1NmDIfPWZtYIsQqkIPThkRhT9gEz94BwhSYzX9E_q8rBh2TU4wnQ2GPd1PAPz2sjiiOPuo9inVBLeb97_xWCONn_KWE0HhSzGVNCnI5IOfdk/s640/IMG_0511.JPG" width="426" /></a></div><br /><br />I feel like I don't even need to write anything about this - Caramelized Bacon says it all!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XVle2quECzyQC2m0HLtCyQ7HFJxDCjeka0PTDf36JFyTTTjrD72zQGFkFgi0xbXYZLFWan1ApxFvszBsTFgQxNGhKl1-mAaoKvsxl5saq7e3UiJsfAzFK52YfFAiXtsqv0-de_jJaGI/s1600/IMG_0521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XVle2quECzyQC2m0HLtCyQ7HFJxDCjeka0PTDf36JFyTTTjrD72zQGFkFgi0xbXYZLFWan1ApxFvszBsTFgQxNGhKl1-mAaoKvsxl5saq7e3UiJsfAzFK52YfFAiXtsqv0-de_jJaGI/s640/IMG_0521.JPG" width="640" /></a><br /><br />Katie's Orange-Braised Carrots and Parsnips.  These were out of this world!  They don't taste like typical glazed or roasted carrots - it is almost like they develop a flavor all their own.  I can't wait to make them myself.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyX1S645l58F6syuaRft62fW13TiJRmhu6CEyyToatHe50xADv-Sxh0nbxHzCLUW6mitZJbhj8OvOAUlsaGn2uqP36UlpfmdiSPRa5mREH-TSAIXaq_UaslE6AI8S1oAUuUOeaupDUcg/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyX1S645l58F6syuaRft62fW13TiJRmhu6CEyyToatHe50xADv-Sxh0nbxHzCLUW6mitZJbhj8OvOAUlsaGn2uqP36UlpfmdiSPRa5mREH-TSAIXaq_UaslE6AI8S1oAUuUOeaupDUcg/s640/IMG_0526.JPG" width="640" /></a></div><br />Dinner is served - very Ina, serving it all on one platter.  The Slow-Roasted Beef Tenderloin was perfect.  For our 6 guests, I had the butcher cut a 3 pound section from the whole tenderloin.  This is my third time preparing the beef this way - <a href="http://jennysteffens.blogspot.com/2013/01/slow-roasted-beef-tenderloin-barefoot.html">Christmas, New Years Eve</a> and now this party - each time it is perfect.   <br /><br />Sorry for the blurry pic - my camera was on the wrong setting.  Ugh.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z_Tlj05VKnQ9MxsUJ9ULtw82BjpBb15ZfXI-gx2aO6XGsc2fLPvMAQs9IA-6BTvcYmQJd7yXb25AgkPUD781i5dN7QoxWP70c0VNE_8LOhDA_QTs3-9b2u4xkVQRzC_pH6y0-Y0Fhos/s1600/IMG_0537.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z_Tlj05VKnQ9MxsUJ9ULtw82BjpBb15ZfXI-gx2aO6XGsc2fLPvMAQs9IA-6BTvcYmQJd7yXb25AgkPUD781i5dN7QoxWP70c0VNE_8LOhDA_QTs3-9b2u4xkVQRzC_pH6y0-Y0Fhos/s640/IMG_0537.jpg" width="426" /></a></div><br /><br />The complete plate - all of the vegetables were so nice with the beef.  It was a decadent dinner without being too heavy.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiES-KvkgiV3aMtCMOaoTderbu39_wIs94jX0caeMDpbB5FEpJNtCKFt5FvF0pKqtAdZ_dmS-mnLAcfM8QRNlnAaABxnFyCvaq40LlS8hinRqy95wFq3zMsZOLdsz0NiaBEInUCkI5bA/s1600/IMG_0533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjiES-KvkgiV3aMtCMOaoTderbu39_wIs94jX0caeMDpbB5FEpJNtCKFt5FvF0pKqtAdZ_dmS-mnLAcfM8QRNlnAaABxnFyCvaq40LlS8hinRqy95wFq3zMsZOLdsz0NiaBEInUCkI5bA/s640/IMG_0533.JPG" width="640" /></a><br /><br />Aren't all of the colors so lovely?   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_9PkUV-FHVpUh3aDTMFh3F7UgSY-zQRQvqHoyJMptdWUiLqXMR2IIU80GFdaQVSIODuUvn-zwhnedRocQIqEl0jGVu8ntxsBpZYWgme9NySs5Kr87hEnk8t7rT1rTp1ShhjZJZcNzlQ/s1600/IMG_0486.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_9PkUV-FHVpUh3aDTMFh3F7UgSY-zQRQvqHoyJMptdWUiLqXMR2IIU80GFdaQVSIODuUvn-zwhnedRocQIqEl0jGVu8ntxsBpZYWgme9NySs5Kr87hEnk8t7rT1rTp1ShhjZJZcNzlQ/s640/IMG_0486.jpg" width="426" /></a></div><br />For dessert, I made Ina's Chocolate Ganache Cake from her book, Parties.  In that book she called this a "foolproof" recipe that was a staple at her store, The Barefoot Contessa.  It was amazing.  It might be my new favorite go-to dessert.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZpuSFFYddr0Np2hV6vMaGkMd1TnAJn48R-1GhVId7AeYi48mnwnlYgT2KJSNdadvWfmbUzwAs0P3zBj5Y9iinK-HJEZFb3Cea_uAz2KiU016MvLYz6DhS6qPK_2U8_IU9yMcKifEENI/s1600/IMG_0492.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZpuSFFYddr0Np2hV6vMaGkMd1TnAJn48R-1GhVId7AeYi48mnwnlYgT2KJSNdadvWfmbUzwAs0P3zBj5Y9iinK-HJEZFb3Cea_uAz2KiU016MvLYz6DhS6qPK_2U8_IU9yMcKifEENI/s640/IMG_0492.JPG" width="640" /></a><br /><br /> Such a fun night with friends!  Thanks, Ina for a fabulous menu!

A Barefoot Contessa Dinner Party | Last Night's Dinner...

I'm still on a high from last night's dinner party - the food was soooo good.  I can say that without seeming full of myself because...

Read more »

Chocolate Chip Blondies | The Barefoot Contessa Project

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP80za1AfgKmYGUM0rrhs-jvumKQxKkcyZebk051Y1iMhSkOlNlvCRnBk1AhdvC7Zj6nnHcQL5G6V-u0whz-dOMJwj5rduYX8p01aDUHIsUql2mydPELrJZMDgLDNZBwUaFeonQRi9eo/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzP80za1AfgKmYGUM0rrhs-jvumKQxKkcyZebk051Y1iMhSkOlNlvCRnBk1AhdvC7Zj6nnHcQL5G6V-u0whz-dOMJwj5rduYX8p01aDUHIsUql2mydPELrJZMDgLDNZBwUaFeonQRi9eo/s640/IMG_0100.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aCvtwb04jl0Agnbp-c8_LYxP15pvB2LuHS0UFGyfv0JrjG66BX9WZDthCl35FIuP2Slhd9vdFcEBZPiKfFF9FtPFMilY7aGgbN8bA-EiDs9lflPwj0EbSb0vq9kc4WBiKiC6OPFs2R4/s1600/blondies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aCvtwb04jl0Agnbp-c8_LYxP15pvB2LuHS0UFGyfv0JrjG66BX9WZDthCl35FIuP2Slhd9vdFcEBZPiKfFF9FtPFMilY7aGgbN8bA-EiDs9lflPwj0EbSb0vq9kc4WBiKiC6OPFs2R4/s400/blondies.jpg" width="266" /></a></div>You all know that Mike loves Chocolate Chip Cookies.  He always insists "don't fix what's not broken."  An for him, it doesn't get better than a good chocolate chip cookie.<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-IB6pogimPPQ%2FUQLfHmpWLDI%2FAAAAAAAAQNw%2FZBphQk6eVAo%2Fs400%2Fblondies.jpg&description=Chocolate%20Chip%20Blondies%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />I knew he'd be excited about these <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe/index.html">Chocolate Chip Blondes</a> (officially Chocolate "Chunk" but I used chips because that's what I had) because they are basically Chocolate Chip Cookies in bar form.  Not basically, that's exactly what they are.  In fact, I think it is The Barefoot Contessa's exact Chocolate Chunk Cookie recipe, just baked in a baking dish vs. scooped into cookies.<br /><br />True to form, these <strike>cookies</strike> I mean blondies are delish.  My only note is that I only baked them for 22 minutes of the recommended 30 and they do not seem as goey or moist as pictured in <i>Foolproof</i>.  I wonder if it is because I used a metal sheet pan vs. a glass baking dish?  Anyone else run into this problem?<br /><br />Don't worry though, we are still gobbling them up at record speed.  I took these photos yesterday and am looking at the last one right now!<br /><br />You can find the recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe/index.html">here</a>!<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-IB6pogimPPQ%2FUQLfHmpWLDI%2FAAAAAAAAQNw%2FZBphQk6eVAo%2Fs400%2Fblondies.jpg&description=Chocolate%20Chip%20Blondies%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fchocolate-chip-blonde-barefoot-contessa.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMAFZJAqsS4SFmPaT3TJ8VnsitTSTPbzle6_kqfIb9RYAEz1Rj4PoSp5nPfBsBewNGLNPftPIn7SbvTAyjC6zTpdoNimpU4zrirm22v8g4IKCijCqOkIiAt_x74LGA6rrNs4b3yc06hM/s1600/IMG_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMAFZJAqsS4SFmPaT3TJ8VnsitTSTPbzle6_kqfIb9RYAEz1Rj4PoSp5nPfBsBewNGLNPftPIn7SbvTAyjC6zTpdoNimpU4zrirm22v8g4IKCijCqOkIiAt_x74LGA6rrNs4b3yc06hM/s640/IMG_0102.JPG" width="640" /></a></div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Chocolate Chip Blondies | The Barefoot Contessa Project

You all know that Mike loves Chocolate Chip Cookies.  He always insists "don't fix what's not broken."  An for him, it doe...

Read more »

Baked Crispy Lemon Chicken with Basil Mashed Potatoes | Snapshots from a "Real" Tuesday Night Dinner | The Barefoot Contessa Project

<br /><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3c25b0zpFbS3GDD3B0GJP934_Czqe4R8kZzS3VRQMzgr67dmzXZ2PrGOKV_9G24zs6Mm_w3raoB5vKjBF8hE1rBM_5_bMf8HbXMiN6SAZYqROFLhG7y1Y1A9sE8gBfWy5onBApwjvq1w/s640/IMG_0082.jpg" width="426" /></div>Today I'm sharing "real" photos (as opposed to staged...) from a typical weeknight dinner at our house.  To be honest, I had planned taking "pretty" photos of this dinner the next day with our leftovers (as I normally do...) but we didn't have any!  How's that for an endorsement...  <br /><br />So here is a little "slice of life" insight to what our house looks like on a typical Tuesday night.  <br /><br />On most weeknights, Mike entertains Emma while I finish up dinner.  Here they are reading her new book.   <br /><br /><br /><div style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGa1fMArNKLHP5aJ_pl-Algp9l47hxj1FolbZBuhuEVMks7ufBc_mq0eNQ_-z_s_qzg-c2M_-ap9feD08d39yFbOPV49l98RWCdwPemBdnDqlSA2_XKPVLrx4SgnkUjHW53812_7TjYM/s640/IMG_0085.JPG" width="640" /> </div><div style="margin-left: 1em; margin-right: 1em;">My sweet Emma.  She put her hat on by herself : )  </div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;">This quiet moment is followed by :</div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUgZVT59Jfq5QHbfHfkv_O6J3a4CfKkdQZTfrmcbndob3GoxIo_w0N2xJ_irYbTJIldRi4GmhrufmGoN-sk6f1el1ZJ5cF7T_76oozgRshNJ9bd6OwkOaSuVBpAaQb916KXJeTnhPDag/s1600/IMG_0068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUgZVT59Jfq5QHbfHfkv_O6J3a4CfKkdQZTfrmcbndob3GoxIo_w0N2xJ_irYbTJIldRi4GmhrufmGoN-sk6f1el1ZJ5cF7T_76oozgRshNJ9bd6OwkOaSuVBpAaQb916KXJeTnhPDag/s640/IMG_0068.jpg" width="426" /></a></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibH7Sf8GuMYbXd-ncXZ6T9AHSJjXfn3DjiuBUY49q83o1uCinWQB7CpgirsEfoP-U7xYxDNxzgnxll2ffMBpr7nthPwNwaVFL1lT7-Mf-PSAQTFfAfBM0ZgzSLSF8N3euozIx59WkTOhw/s1600/IMG_0071.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibH7Sf8GuMYbXd-ncXZ6T9AHSJjXfn3DjiuBUY49q83o1uCinWQB7CpgirsEfoP-U7xYxDNxzgnxll2ffMBpr7nthPwNwaVFL1lT7-Mf-PSAQTFfAfBM0ZgzSLSF8N3euozIx59WkTOhw/s320/IMG_0071.jpg" width="213" /></a></div><div style="margin-left: 1em; margin-right: 1em;">Laps around the dining room table chasing Mr. Darcy.</div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;">It is so fun to see them begin to really play with each other.  She as always been interested in him.  He has not always been extremely interested in her.  <i>Until</i>, that is, Emma got a giant bag of balls.  Mister loves balls.  Now, she hands him balls and he goes and hides them.  So cute to watch them plan.</div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;">Back to the kitchen with my camera.</div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><div style="margin-left: 1em; margin-right: 1em;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIAbLABJeVVGpK3skzUgNJ3vHasWLO0tuZ766TBr1OvqAab4eS8I0GuCSLdX7B81kHsZBDh6kVmgibyQMV_dEDQGxwsXHoJGb34tsipstChQaEDVbZvhOZ6fGODGsIomFhR-rSO_eow8/s1600/IMG_0048.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIAbLABJeVVGpK3skzUgNJ3vHasWLO0tuZ766TBr1OvqAab4eS8I0GuCSLdX7B81kHsZBDh6kVmgibyQMV_dEDQGxwsXHoJGb34tsipstChQaEDVbZvhOZ6fGODGsIomFhR-rSO_eow8/s640/IMG_0048.JPG" width="640" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMgOclnNGE8OzWNW80edgCJUXeH41Vd6GBFIkwaAWbhyk1NLkWEPQkDFy-O_GiRlVazbXIMTwEA4ptWatbPtrLcX8ns7tJkNI2E66qZLStqe6HQM_AhAhFyZvlJab1SiogD7r9qec9co/s1600/IMG_0051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMgOclnNGE8OzWNW80edgCJUXeH41Vd6GBFIkwaAWbhyk1NLkWEPQkDFy-O_GiRlVazbXIMTwEA4ptWatbPtrLcX8ns7tJkNI2E66qZLStqe6HQM_AhAhFyZvlJab1SiogD7r9qec9co/s400/IMG_0051.jpg" width="313" /></a>Our Barefoot Contessa Project Continues :<br /><br />I'd heard (through an associate at my jcrew...) that the Crispy Mustard Chicken in <i>Foolproof</i> was a little "mustardy."  So, I opted out of the mustard all together, but instead ramped up the lemon factor by using lemon juice and olive oil to coat the chicken (instead of brushing with dijon and white wine), then covering it in the garlic, panko, lemon zest, thyme, butter and oil mixture.  It was fabulous.  I made a white wine, butter and meyer lemon sauce to go over it - yum!!  Also, I accompanied it with something I'd been wanting to try for a while...<br /><br />No, that is not a green breakfast smoothie.  That is the basil cream for the Basil Potato Puree.  I'd heard from <a href="http://nineandsixteen.blogspot.com/">Tessa (of Nine And Sixteen)</a> that it was one of her family's favorites.  I'd been hesitant to try it, as Mike is not a huge fan of fresh basil (ugh...), but he agreed to try anything and everything during our Barefoot Project, so now was my chance.<br /><br />Since this post is filled with side notes, I'll note that Tessa's <a href="http://nineandsixteen.blogspot.com/2012/11/pictures-of-our-kitchen.html">new kitchen</a> is so great.  You must look at it on her blog.  It is cozy and charming... making me rethink the plans for the new gleaming white kitchen we're planning.  It is also inspiring me to paint the cabinets in my current kitchen in Farrow & Ball's "old white" this weekend.  Shhh.  Don't tell Mike.  He'll think I'm ridiculous for wanting to "do anything else to this kitchen we're tearing out in less than a year."  I'm infamous for the projects I start while he's at work... or away for the weekend.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwmvuqNVXnH1kN1ZQdJ1OCWDJiK-S6xtnnCU9Gpvh2Am8mGgI_7nmT_l10H5raRBOXaMBHAXVsALF8fgZhysxH108sudwE9p9O2YfylHuqm3tQPje9dOGEbFND7R6wyjC2cf2N0TRC-E/s1600/IMG_0058.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwmvuqNVXnH1kN1ZQdJ1OCWDJiK-S6xtnnCU9Gpvh2Am8mGgI_7nmT_l10H5raRBOXaMBHAXVsALF8fgZhysxH108sudwE9p9O2YfylHuqm3tQPje9dOGEbFND7R6wyjC2cf2N0TRC-E/s640/IMG_0058.JPG" width="640" /></a><br /><br />The recipe begins just as normal mashed potatoes, but instead of just adding milk and butter, you create a basil, parmesan cream mixture in the food processor (or blender, if you recently dropped and broke the bowl that goes to your food processor... when it was filled with Tuscan Mashed Chickpeas).  Then, after mashing the potatoes, you add the basil cream to create these fabulously flavored Basil Mashed Potatoes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVzy-4DhQscOmAIkFcJa7-xyVjFOEll3iskZl_5RbfKTCvuIOPtHueKgLYdGWdfNOOHZvAvrbQ0FlazRyDb3LfqA6PsRcTc7aqEoIhF8-yAHMubJWDi6dK0tn14PPlMyJru_iQBRZeik/s1600/IMG_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVzy-4DhQscOmAIkFcJa7-xyVjFOEll3iskZl_5RbfKTCvuIOPtHueKgLYdGWdfNOOHZvAvrbQ0FlazRyDb3LfqA6PsRcTc7aqEoIhF8-yAHMubJWDi6dK0tn14PPlMyJru_iQBRZeik/s640/IMG_0057.JPG" width="640" /></a></div><br /><span style="font-size: small;">I love Meyer Lemons.  They really are more special than the average lemon - with a slightly sweeter juice and very thin skin.  You can definitely use normal lemons for this sauce, but splurge on the Meyers if the opportunity presents itself.</span><br /><span style="font-size: small;"><span style="font-size: large;"><i> </i></span></span><i><span style="font-size: large;"> </span></i><br /><i><span style="font-size: large;">Meyer Lemon Sauce</span></i><br /><br />1/2 cup of white wine<br />1 meyer lemon, juiced<br />1/4 cup of butter<br /><br />Put the wine, lemon juice and butter in a skillet (or small saucepan) and cook on medium until it has reduced - about 10-15 minutes.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAa9E1ypGPqOOdus2wRHUv-rHoE6n_dHg2Q2tA9yXTc0BsJhTMh7q7uJ_Hzh0Vz3GJ0yJzpwMFX_rno8s8W7EZnHqHMXfIbzW8y7hm2yJPnKS06L79fEoNheCF1CMMwh9Ia9e6x_-jGhc/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAa9E1ypGPqOOdus2wRHUv-rHoE6n_dHg2Q2tA9yXTc0BsJhTMh7q7uJ_Hzh0Vz3GJ0yJzpwMFX_rno8s8W7EZnHqHMXfIbzW8y7hm2yJPnKS06L79fEoNheCF1CMMwh9Ia9e6x_-jGhc/s640/IMG_0061.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdny2V_K0wDchlKCW7UTo6rCYMcDdXFAVsd0iLwB9LyQOO4wHh_YTzA8aQhuFaZ5Dfup9XsFylQbb3E__-UAvmTczcjg9GIiMFwe4UC7n5sO5OPE05_7veRRGunskDP77lQ4b8dXHSEk/s1600/baked-lemon-chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdny2V_K0wDchlKCW7UTo6rCYMcDdXFAVsd0iLwB9LyQOO4wHh_YTzA8aQhuFaZ5Dfup9XsFylQbb3E__-UAvmTczcjg9GIiMFwe4UC7n5sO5OPE05_7veRRGunskDP77lQ4b8dXHSEk/s640/baked-lemon-chicken.jpg" width="426" /></a></div><span style="font-size: large;">Baked Crispy Lemon Chicken</span><br /><i>adapted from Ina's Crispy Mustard Chicken from "Foolproof"</i><br /><br />4 garlic cloves<br />1 tablespoon minced fresh thyme leaves<br />sea salt<br />cracked black pepper<br />2 cups panko bread crumbs<br />1 tablespoon grated lemon zest <br />2 tablespoons olive oil<br />2 tablespoons butter, melted <br />.... <br />2 lemons, juiced<br />1/4 cup of olive oil<br />.......<br />2 pounds of boneless, skinless chicken breasts, butterflied<br /><br />Preheat the oven to 350 degrees.<br />Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate.<br /><br />In a shallow bowl, whisk together the juice of 2 lemons and 1/4 cup of olive oil. <br /><br />Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the lemon olive oil mixture to coat on all sides and then into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan.  Press the remaining crumbs on the chicken pieces.<br /><br />Bake the chicken for 25-30 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4SsRb37B4iNmKqI8pfnteyBjHoaHrn5RWiqcnuLBNbYCevo0PtkNp1g5CqK-14lP0hG-qgDvTde7eNEma3uZZvMePLfNfrdiO-9k9DbHMEMVnQ_b3bMXF3LI9kAsn-GQlD2w2x_1rX0/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4SsRb37B4iNmKqI8pfnteyBjHoaHrn5RWiqcnuLBNbYCevo0PtkNp1g5CqK-14lP0hG-qgDvTde7eNEma3uZZvMePLfNfrdiO-9k9DbHMEMVnQ_b3bMXF3LI9kAsn-GQlD2w2x_1rX0/s640/IMG_0066.JPG" width="640" /></a></div><br />The Meyer Lemon Sauce drizzled over.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijLhWko6qKvrTiLwEKZExY_Yr74JHdbrxE3ES_Dy35IBsVJaiVBseRN76mi2eGWFaVvEkZVwgguIcw_WmRUpziD-o_1le73VTzKEKvg7V5AMBLztJK4HXUt45VAZk2OdruENoKvgs9zU/s1600/IMG_0049.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijLhWko6qKvrTiLwEKZExY_Yr74JHdbrxE3ES_Dy35IBsVJaiVBseRN76mi2eGWFaVvEkZVwgguIcw_WmRUpziD-o_1le73VTzKEKvg7V5AMBLztJK4HXUt45VAZk2OdruENoKvgs9zU/s640/IMG_0049.JPG" width="640" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-BKPPw-DRMqLc5pPe7pRtEGS2VRx1r_oIfEdNbyZ_jCOEmT4mBlAF68KCkXw4HCwOnTjxdnXcSb-4GyZiMH_wZn5sc1uK3nIoYY3DSHmVus34DdX0MaDrcIPRa8WU79IaBJWClKmKFg/s1600/IMG_0073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-BKPPw-DRMqLc5pPe7pRtEGS2VRx1r_oIfEdNbyZ_jCOEmT4mBlAF68KCkXw4HCwOnTjxdnXcSb-4GyZiMH_wZn5sc1uK3nIoYY3DSHmVus34DdX0MaDrcIPRa8WU79IaBJWClKmKFg/s640/IMG_0073.jpg" width="426" /></a></div>The Chocolate Chip Blondes come out of the oven just as we're finished with dinner... <br /><br />And Emma does laps around the ottoman!<br /><br />

Baked Crispy Lemon Chicken with Basil Mashed Potatoes | Snapshots from a "Real" Tuesday Night Dinner | The Barefoot Contessa Project

Today I'm sharing "real" photos (as opposed to staged...) from a typical weeknight dinner at our house.  To be honest, I had ...

Read more »

Baked Glazed Donuts & Cinnamon Sugar Donuts | The Barefoot Contessa Project

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wLmS4hwQpVLcKtSnqedejxECKBrA93yflHpRW2cBcsHfAj4oycKKL6ZOzxqFMf3oNIWqQjYBFnsqApQuTLnQUoXyRXokR9MvTcyVOo8xBfGE_c1PtOS00Fcx058r_GjIV2j8hUPXdeM/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wLmS4hwQpVLcKtSnqedejxECKBrA93yflHpRW2cBcsHfAj4oycKKL6ZOzxqFMf3oNIWqQjYBFnsqApQuTLnQUoXyRXokR9MvTcyVOo8xBfGE_c1PtOS00Fcx058r_GjIV2j8hUPXdeM/s640/IMG_0020.JPG" width="640" /></a></div><br />I can not follow a recipe.  No matter how hard I try, I can not help but to alter it in some way or another...  So, even though this series is supposed to be about The Barefoot Contessa's new book, <i>Foolproof</i>, again I have taken her recipe and done my own version of it.  Ugh.  Sorry.  BUT, these glazed donuts were sooo good.  I guess I'm not <i>that</i> sorry.<br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-c3A1Cl86Cwk%2FUP2TAsKdGzI%2FAAAAAAAAQBg%2FKozdkJqZEFw%2Fs400%2Fbaked-donuts.jpg&description=BAKED%21%20homemade%20donuts%0A%0AVery%20easy%20and%20so%20delicious%21%20%20They%20only%20take%20about%2020%20minutes%20start%20to%20finish.%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />Read more about my Month with The Barefoot Contessa Project, <a href="http://jennysteffens.blogspot.com/2013/01/a-month-of-barefoot-contessa-my-answer.html">here</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb2wDnTEuK5eGCFfwH8RHqDYNfQ1Y0kplokAZpHM6BtN6chshMFeeZFon4RmSBj5VOYKwFp3XQKw5NEhijx0BvQlh3f5N9atXfPAu7B79vYF0bzVriV1QpAvXUwK7hSK7ILWepGVzYIk/s1600/IMG_9945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb2wDnTEuK5eGCFfwH8RHqDYNfQ1Y0kplokAZpHM6BtN6chshMFeeZFon4RmSBj5VOYKwFp3XQKw5NEhijx0BvQlh3f5N9atXfPAu7B79vYF0bzVriV1QpAvXUwK7hSK7ILWepGVzYIk/s640/IMG_9945.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnB7ugI6CirED8Yb0Pf_SQPzQ3V_wMfSJ290rQnCxOynWhNbOXkR3r1xeWGQ23UjC0l7IIPFckHb0RPptShLyWzjRYb_9FSUWn9xEx7JkHIyXYYGMFo4EoN9jS522CMyraR2io8Euq9Q/s1600/baked-donuts.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnB7ugI6CirED8Yb0Pf_SQPzQ3V_wMfSJ290rQnCxOynWhNbOXkR3r1xeWGQ23UjC0l7IIPFckHb0RPptShLyWzjRYb_9FSUWn9xEx7JkHIyXYYGMFo4EoN9jS522CMyraR2io8Euq9Q/s400/baked-donuts.jpg" width="265" /></a>I love glazed donuts.  <br /><br />Mike loves cinnamon sugar donuts.<br /><br />So, I made both.<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-c3A1Cl86Cwk%2FUP2TAsKdGzI%2FAAAAAAAAQBg%2FKozdkJqZEFw%2Fs400%2Fbaked-donuts.jpg&description=BAKED%21%20homemade%20donuts%0A%0AVery%20easy%20and%20so%20delicious%21%20%20They%20only%20take%20about%2020%20minutes%20start%20to%20finish.%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />When I went to Sur La Table to pick up my doughnut pan (<a href="http://gan.doubleclick.net/gan_click?lid=41000613802558577&pubid=21000000000393866&lsrc=17">for $10.95... click here to purchase</a>), they also showed me a donut-hole pan that was on sale for $4.<br /><br />So, I bought both.  And made both.<br /><br />I started with Ina's recipe for Cinnamon Baked Donuts.  Because I new I would be doing both glazed and cinnamon/sugar, I left out the cinnamon and nutmeg in the batter.  I did everything else.  Exactly.<br /><br />I have to say - they are <i>good</i>!  I'm not sure which I like better.  I made cinnamon sugar for dessert last night and then the glazed for breakfast. <br /><br />The batter takes no time to put together - it is about like pancake batter - and bakes for 17 minutes.  So, by the time they come out of the oven, you have time to wash the mixing bowl and put together either the glaze or cinnamon and sugar.  It is definitely something I'll do for guests in the future - dessert or breakfast. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2PET7sQ_hsQkvgmWdLYfc08tiWWQ4crNTyx49lUCxD7vQCBubFyFX3-N6hEbVwiV6r0neOOnKy1-lCmmeoJELOPlxOOIhyphenhyphenosMqv704hv9nSOAzJ7ZDeMMchy0pl4f5FoWtSQvjhZQFU/s1600/IMG_9942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2PET7sQ_hsQkvgmWdLYfc08tiWWQ4crNTyx49lUCxD7vQCBubFyFX3-N6hEbVwiV6r0neOOnKy1-lCmmeoJELOPlxOOIhyphenhyphenosMqv704hv9nSOAzJ7ZDeMMchy0pl4f5FoWtSQvjhZQFU/s640/IMG_9942.JPG" width="640" /></a></div><br />My donut pans.  <a href="http://gan.doubleclick.net/gan_click?lid=41000613802558577&pubid=21000000000393866&lsrc=17">Large Donut Pan from Sur La Table, $10.95</a>.   The donut-hole pan is not available online.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPjuUc2BZItpMMsvjw-IkSk8U8wMDauZnjq2YDIf1oJqg6y3jCg77EoU40YoFTvZszVOqNCrY8QeQLZtVWOlfL0E6LX6o13B-LWcuDHF0UK6a5YCb2kyQ5YiDCf5R5FHEvl1Ulo66718/s1600/IMG_9982.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPjuUc2BZItpMMsvjw-IkSk8U8wMDauZnjq2YDIf1oJqg6y3jCg77EoU40YoFTvZszVOqNCrY8QeQLZtVWOlfL0E6LX6o13B-LWcuDHF0UK6a5YCb2kyQ5YiDCf5R5FHEvl1Ulo66718/s640/IMG_9982.JPG" width="640" /></a></div><br /> The batter ready for the oven.  See how messy I am?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1LHkt2-xyCtJWMz0PIoVWKe2Yw0HpXrMK1lziDe0n503i7DG_9hjH0GxU03rO5g1hxuQNntmgKh3VektUP_Wp0M_XUZ1j2KAj0nWmASev4sP0FlA1fboZw_w35-wYC0vPFPYrFvkTAU/s1600/IMG_9950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1LHkt2-xyCtJWMz0PIoVWKe2Yw0HpXrMK1lziDe0n503i7DG_9hjH0GxU03rO5g1hxuQNntmgKh3VektUP_Wp0M_XUZ1j2KAj0nWmASev4sP0FlA1fboZw_w35-wYC0vPFPYrFvkTAU/s640/IMG_9950.JPG" width="640" /></a></div><br />Done - the outside is golden and the inside is so moist... almost creamy. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z-_ORiBksr5_n9YAfAgJdeKKBRln3R-nd3QQh5Yp-U-dE1_97Q3-koAuDVCglk6__6yinRf42wkc1DJl5HXi2G1YAvXjPYF_mYFAszyVA-3N9hyRB18Rk9tS9BP2wHAIy6VqFkq5Bns/s1600/IMG_9971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z-_ORiBksr5_n9YAfAgJdeKKBRln3R-nd3QQh5Yp-U-dE1_97Q3-koAuDVCglk6__6yinRf42wkc1DJl5HXi2G1YAvXjPYF_mYFAszyVA-3N9hyRB18Rk9tS9BP2wHAIy6VqFkq5Bns/s640/IMG_9971.jpg" width="486" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Cinnamon Sugar (for dessert last night).  After you bake them, they get dunked in butter, then cinnamon sugar.  I think the butter really makes them extra delicious.  Obviously.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpslN0jb-KxTFzdM9JSoROeuBqSzU6vrq_yia-hhLSuF28lvlg2rq4dG2OuEXfHCTA6OuWFmghb7piT5RPAjV_xgasoOB3BJN-Hj55C_AhbNcYPEul7egeXDh6bqORhm9Rj87gQCOdYoA/s1600/IMG_9997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpslN0jb-KxTFzdM9JSoROeuBqSzU6vrq_yia-hhLSuF28lvlg2rq4dG2OuEXfHCTA6OuWFmghb7piT5RPAjV_xgasoOB3BJN-Hj55C_AhbNcYPEul7egeXDh6bqORhm9Rj87gQCOdYoA/s640/IMG_9997.JPG" width="640" /></a></div><br />Then, this morning's batch - dunked in a simple milk, melted butter and powdered sugar glaze. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjGvQ0QDQPin2xNk7KUwG9q7mNQii9zzWz35m2k0TICE3Df7lh4Is_jpepsRGDpKYhfr_f-Kh4TBNHSGGOPmWbSWbgg2Y-2qvbuA5liQv6t5hvIFGrKuoVt8gATdPZFMuqsjMK2VZvrA/s1600/IMG_9994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjGvQ0QDQPin2xNk7KUwG9q7mNQii9zzWz35m2k0TICE3Df7lh4Is_jpepsRGDpKYhfr_f-Kh4TBNHSGGOPmWbSWbgg2Y-2qvbuA5liQv6t5hvIFGrKuoVt8gATdPZFMuqsjMK2VZvrA/s640/IMG_9994.JPG" width="640" /></a></div><br />Holes, too! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFVzZInOw8MVYPblgX_yErPXBK7tbdpC8PWlTSl14SiizthlzQZYWD3z7bpPlTPOQBGry6CFo937j2q1S-F28WEx0VmQ2rXAJs4xQxEuwPn41frdvMHT_6-uy5tpvYH9wano3jgHfXt4/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFVzZInOw8MVYPblgX_yErPXBK7tbdpC8PWlTSl14SiizthlzQZYWD3z7bpPlTPOQBGry6CFo937j2q1S-F28WEx0VmQ2rXAJs4xQxEuwPn41frdvMHT_6-uy5tpvYH9wano3jgHfXt4/s640/IMG_0013.JPG" width="640" /></a></div><br />I will be making these again in the near future!<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-c3A1Cl86Cwk%2FUP2TAsKdGzI%2FAAAAAAAAQBg%2FKozdkJqZEFw%2Fs400%2Fbaked-donuts.jpg&description=BAKED%21%20homemade%20donuts%0A%0AVery%20easy%20and%20so%20delicious%21%20%20They%20only%20take%20about%2020%20minutes%20start%20to%20finish.%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fbaked-glazed-donuts-cinnamon-sugar.html%0A"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Baked Glazed Donuts & Cinnamon Sugar Donuts | The Barefoot Contessa Project

I can not follow a recipe.  No matter how hard I try, I can not help but to alter it in some way or another...  So, even though this series ...

Read more »

A Barefoot Contessa Dinner Party... with tiny photos

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomVzCrfGqVF-dWywioIVf5t877bTJnkeOFB8irUzGMRwevRaDEcKEr0aFEWSZazbWHLvhId1CHlpfSsgF-ZReQAJq38M1-yLTwFWngyrWxLGs4P0m0G0qb622pYYVjjsvL5NKU6lBXa4/s1600/barefoot-dinner-party-2_03.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomVzCrfGqVF-dWywioIVf5t877bTJnkeOFB8irUzGMRwevRaDEcKEr0aFEWSZazbWHLvhId1CHlpfSsgF-ZReQAJq38M1-yLTwFWngyrWxLGs4P0m0G0qb622pYYVjjsvL5NKU6lBXa4/s1600/barefoot-dinner-party-2_03.jpg" /></a>Last weekend, before I accidentally erased all of the photos from my computer, we hosted some friends for dinner and the entire menu was from <i>Foolproof</i>.  If you're new to the party, you can read all about my Barefoot Contessa project, <a href="http://jennysteffens.blogspot.com/2013/01/a-month-of-barefoot-contessa-my-answer.html">here</a>.</div><br />I dutifully photographed every step in the preparation of dinner... and then deleted all of the photos from my computer (have I mentioned that?).  I do, however, still have small versions of my photos - just not the big pretty ones.  Even though these are not big and beautiful, I still wanted to share the party with you and our menu.   <br /><br />Barefoot Contessa Dinner Party<br /><i>A Foolproof Menu </i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fa-barefoot-contessa-dinner-party-with.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-zmmoUkueRz4%2FUPljDXsCGHI%2FAAAAAAAAP9s%2Fvaa70v6xqpg%2Fs1600%2Fbarefoot-dinner-party_02.jpg&description=A%20Barefoot%20Contessa%20%22Foolproof%22%20Dinner%20Party%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fa-barefoot-contessa-dinner-party-with.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />Tuscan Mashed Chickpeas, page 42<br />Tomato Crostini with Whipped Feta, page 66<br />Straw & Hay with Gorgonzola, page 156<br />Sticky Toffee Date Cake with Bourbon Glaze, page 220 <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcpvis9CKS1nXxhzt7xy9apb9o9a89G9gSpf59ydPIoXcZA9Bg7uPOiSHUUZAso_GX2gY2CgAnSQKhHSXGM4CAFHFiF1_x-vbFn__qEWdSFnq2Dh12P31VkOQ-2ayUf2jnTeoHDmQGVk/s1600/IMG_9732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcpvis9CKS1nXxhzt7xy9apb9o9a89G9gSpf59ydPIoXcZA9Bg7uPOiSHUUZAso_GX2gY2CgAnSQKhHSXGM4CAFHFiF1_x-vbFn__qEWdSFnq2Dh12P31VkOQ-2ayUf2jnTeoHDmQGVk/s400/IMG_9732.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />I planted African Violets in my latte cups (<a href="http://gan.doubleclick.net/gan_click?lid=41000613802558575&pubid=21000000000393866&lsrc=17">Sur La Table, $6... deal!</a>) that I used as a simple centerpiece.<br />  </div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxOcnDra5AVkjwf6Svw2Vjfw4mAQ81dkZoSpKDROIEubbs3tOQRj5Hlrm4lzNARC7bP-oT9xUJNyQ2xMRIgl_i9Dtkj2UXzjsLQh95JMRreMWh_BZsDqT0kZqGVOISe-SksXpod9Ex0/s1600/IMG_9681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTxOcnDra5AVkjwf6Svw2Vjfw4mAQ81dkZoSpKDROIEubbs3tOQRj5Hlrm4lzNARC7bP-oT9xUJNyQ2xMRIgl_i9Dtkj2UXzjsLQh95JMRreMWh_BZsDqT0kZqGVOISe-SksXpod9Ex0/s400/IMG_9681.jpg" width="266" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />With wine before dinner, I served my version of Tuscan Mashed Chickpeas with Crusty Bread.  After reading Ina's recipe, I realized it sounded a lot like a favorite starter at one of my favorite restaurants, Lidia's.  Lidia Bastianich, who is co-owner of Eatly in NYC with Mario Batali, also owns a fabulous authentic Italian restaurant in KC.  So, I modified the recipe to exclude the tomatoes and added basil instead.  It was so tasty and definitely reminded me of dining at Lidia's.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDudRwOJYYmD-JKFR4zZp0nY67pH6s_BVdvEp6DbwLXz9QXSJp6q6M-XhyvfWDlyjAzO2ilCMuco7KNgBrMrMpXzj6feUSDAPnlojOtX3k8J1JYPnk6UMh8dFWdNLtHpVPhm2SwqXVYU/s1600/IMG_9745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDudRwOJYYmD-JKFR4zZp0nY67pH6s_BVdvEp6DbwLXz9QXSJp6q6M-XhyvfWDlyjAzO2ilCMuco7KNgBrMrMpXzj6feUSDAPnlojOtX3k8J1JYPnk6UMh8dFWdNLtHpVPhm2SwqXVYU/s400/IMG_9745.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Toasted baguette ready for topping. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDudRwOJYYmD-JKFR4zZp0nY67pH6s_BVdvEp6DbwLXz9QXSJp6q6M-XhyvfWDlyjAzO2ilCMuco7KNgBrMrMpXzj6feUSDAPnlojOtX3k8J1JYPnk6UMh8dFWdNLtHpVPhm2SwqXVYU/s1600/IMG_9745.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDudRwOJYYmD-JKFR4zZp0nY67pH6s_BVdvEp6DbwLXz9QXSJp6q6M-XhyvfWDlyjAzO2ilCMuco7KNgBrMrMpXzj6feUSDAPnlojOtX3k8J1JYPnk6UMh8dFWdNLtHpVPhm2SwqXVYU/s1600/IMG_9745.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedJdutptCn85yJk4aKguT0zssY3yxMvi08jsJ9MiZf0Xly1N1OmRAXHeatjQpq7NLWgv8L10qrW8zmgrC1EjYrLVfnmt0qn4wLNp0GO3TkoThrYLGgN6ifSpMSrOeXQRPoACh-ZVaxv4/s1600/IMG_9705.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedJdutptCn85yJk4aKguT0zssY3yxMvi08jsJ9MiZf0Xly1N1OmRAXHeatjQpq7NLWgv8L10qrW8zmgrC1EjYrLVfnmt0qn4wLNp0GO3TkoThrYLGgN6ifSpMSrOeXQRPoACh-ZVaxv4/s400/IMG_9705.jpg" width="282" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tomato Crostini with Whipped Feta  </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kWZr2baeSd92NLWzS3PRS5C8jsManPPJuWlCS2gRqsjkfWeQtC7PxgBOtJOYKbXqZWQR_VAID2YfvgiXBS3rTwYHbsWjLwP2gqTp6c1KorAu_4l-pLr0iefGLZEXaBih8ztdVnnIhxY/s1600/IMG_9751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kWZr2baeSd92NLWzS3PRS5C8jsManPPJuWlCS2gRqsjkfWeQtC7PxgBOtJOYKbXqZWQR_VAID2YfvgiXBS3rTwYHbsWjLwP2gqTp6c1KorAu_4l-pLr0iefGLZEXaBih8ztdVnnIhxY/s400/IMG_9751.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Getting ready for the Straw & Hay. </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsAETx4fJBtQlfPSu_duRjMoB3fL7v5sf-SXI6Mtk5iclQ3OrDfpVXPIAKKpoPBdyHjfZGQUcjO_p0lXZI0TK0p94s2JeQ22riuuLxaxKW0XLMHP5DKRW1y9vvB_5mZw70uqnwSilwfU/s1600/IMG_9750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxsAETx4fJBtQlfPSu_duRjMoB3fL7v5sf-SXI6Mtk5iclQ3OrDfpVXPIAKKpoPBdyHjfZGQUcjO_p0lXZI0TK0p94s2JeQ22riuuLxaxKW0XLMHP5DKRW1y9vvB_5mZw70uqnwSilwfU/s400/IMG_9750.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Fried pancetta... </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-sDWHCpgXbhQMNCtWwkwMrJCp7VAz_OV3vix0OhKp1q5B1GvlmgofxFKeZQhG5lMz74g-1IPNWCq1En5ivwe-YpypHGNfRhyphenhyphenR4au569zyqOsAO7swz0s-yj9OuiajbfzX06tMCbjnZE/s1600/IMG_9749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-sDWHCpgXbhQMNCtWwkwMrJCp7VAz_OV3vix0OhKp1q5B1GvlmgofxFKeZQhG5lMz74g-1IPNWCq1En5ivwe-YpypHGNfRhyphenhyphenR4au569zyqOsAO7swz0s-yj9OuiajbfzX06tMCbjnZE/s400/IMG_9749.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cooking the onions... </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYBDOJXUluRkA2AurwR3-EhT7fAIxoGiAEAZT4fVLDFLyydYr59YKFWjWZkXCvuiSzHUIW2BKOeaMHA-obJGg43g1oAyNgCdW2DQRO8fsnLbq4ewgedgO6vdSPcxOLJyCe-BqbsO6PGc/s1600/IMG_9752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYBDOJXUluRkA2AurwR3-EhT7fAIxoGiAEAZT4fVLDFLyydYr59YKFWjWZkXCvuiSzHUIW2BKOeaMHA-obJGg43g1oAyNgCdW2DQRO8fsnLbq4ewgedgO6vdSPcxOLJyCe-BqbsO6PGc/s400/IMG_9752.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Crumbling in the gorgonzola.  </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA_rf31ebWca3GO8eq0k9M_lLttGrr0FPwXTCI3KJNCouw7gk_UiqY336h8Ib9BvF7wquNL3sArpfMu00DhrJjGxbYXx6prkTGEI8a5ABYTQgyjyBLtyGIgey8qzQW0QyYfU479hyphenhyphenR3k/s1600/IMG_9753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA_rf31ebWca3GO8eq0k9M_lLttGrr0FPwXTCI3KJNCouw7gk_UiqY336h8Ib9BvF7wquNL3sArpfMu00DhrJjGxbYXx6prkTGEI8a5ABYTQgyjyBLtyGIgey8qzQW0QyYfU479hyphenhyphenR3k/s400/IMG_9753.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> The sauce was so delicious!  I'm not a huge fan of gorgonzola, but I love Ina's Gorgonzola Cream sauce for Beef Tenderloin, so I trusted that it would be just as good.  It definitely was - I think cooking the gorgonzola mellows its strong flavor.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb9Uo99_V6Q7hlaQ35KeS9tX4eWNQ9RLp91FfclRTJS63e-FTeeNaBM29YX7Y87eQum1bLgRGQGJbidwrRDB7B8jaR5byJYp52pBYJuttJc1_mxZBVcQ3Zw7sVdr_2OGJ94aFQsBpzHA/s1600/IMG_9683.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb9Uo99_V6Q7hlaQ35KeS9tX4eWNQ9RLp91FfclRTJS63e-FTeeNaBM29YX7Y87eQum1bLgRGQGJbidwrRDB7B8jaR5byJYp52pBYJuttJc1_mxZBVcQ3Zw7sVdr_2OGJ94aFQsBpzHA/s400/IMG_9683.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I was worried that I wouldn't be able to find authentic Tagliatelle, but I went to our local Italian grocery, Bella Napoli, and settled for this pasta that I thought looked like it would work - flat, thin pasta. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKA_rf31ebWca3GO8eq0k9M_lLttGrr0FPwXTCI3KJNCouw7gk_UiqY336h8Ib9BvF7wquNL3sArpfMu00DhrJjGxbYXx6prkTGEI8a5ABYTQgyjyBLtyGIgey8qzQW0QyYfU479hyphenhyphenR3k/s1600/IMG_9753.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWiL_Fe5A3tXZC1RELQ9Vy5bX7fLSGlCtcwzvtukY05kPg3yJvcLFzEXOs1EHs1Ugy3D3Pc4JffOAI0XVpx5XPNcaxymQI9ryJRXvrXAatPGSW6inG0eev-Sqldux9rGiAOKHvRcEAc4/s1600/IMG_9686.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWiL_Fe5A3tXZC1RELQ9Vy5bX7fLSGlCtcwzvtukY05kPg3yJvcLFzEXOs1EHs1Ugy3D3Pc4JffOAI0XVpx5XPNcaxymQI9ryJRXvrXAatPGSW6inG0eev-Sqldux9rGiAOKHvRcEAc4/s400/IMG_9686.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">When I got home, I realized that it actually was Tagliatelle - and it was perfect.  It was better than linguine or fettucine, because it was so thin and delicate, while being a long flat noodle.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgGVjJt7rIW5eb3l75HJE1L2OkexSepX3uiY8YzMiTfSqL1rEqHJkkMIV9_Z5kEtzuH-cevsMDAC2dI7T6luN-SV3CpAu4Yc3UCMXBpoNqS67_RI8oyKoPZnkuKJqYdI5FNCL4cTwTco/s1600/IMG_9757.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgGVjJt7rIW5eb3l75HJE1L2OkexSepX3uiY8YzMiTfSqL1rEqHJkkMIV9_Z5kEtzuH-cevsMDAC2dI7T6luN-SV3CpAu4Yc3UCMXBpoNqS67_RI8oyKoPZnkuKJqYdI5FNCL4cTwTco/s1600/IMG_9757.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuaSSujoS5IXfBynOtVb-CnRWmtrAnGr5-rS3LZdfUFq34g9aq0E1TgoqSHtCeQHAeM6-f6P7NxrsVcN2LhD83QrC9h52OBcZPHZU2yVj6CFYklHg_w1a-cGM_Q3XNLBZ0uPBCTyynH8/s1600/Barefoot+Party.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuaSSujoS5IXfBynOtVb-CnRWmtrAnGr5-rS3LZdfUFq34g9aq0E1TgoqSHtCeQHAeM6-f6P7NxrsVcN2LhD83QrC9h52OBcZPHZU2yVj6CFYklHg_w1a-cGM_Q3XNLBZ0uPBCTyynH8/s400/Barefoot+Party.jpg" width="265" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Dinner is served.  One of our favorite dinners!  My friends, Leah and Geoff, are huge fans of Pasta Carbonara - they loved this pasta.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Eec6SSNujbHzXxXHXkSsCSikfl0yfaX4bwIUcqwi3IKoY_oTmx1d-7-Ugaco_4pf3u-R8_aLTCZbgnobiC87EdAfNJ_qHaRioE4zVQBZc2y4THPBWOEGImmT7pdH0QTiQgsMOcCli3Y/s1600/IMG_9725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Eec6SSNujbHzXxXHXkSsCSikfl0yfaX4bwIUcqwi3IKoY_oTmx1d-7-Ugaco_4pf3u-R8_aLTCZbgnobiC87EdAfNJ_qHaRioE4zVQBZc2y4THPBWOEGImmT7pdH0QTiQgsMOcCli3Y/s400/IMG_9725.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">We ended the night with the Sticky Toffee Date Cake.  Mike and I had had a warm toffee pudding in Vail last month that we loved and this was just as delicious - it was so, so moist and dense... and light at the same time.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugUp6puek6u3uPwgN4xcaWIUyQpj6xlZWJjMO_InQREA-I4lSZuxdDjtc-IKHqLB8UZcf3maqY2jMgC-JxWDxvPUoFsp5Rgci_1QghvylUBYXKOELp118b5qlSKFEIZJIsqb_QGBFy50/s1600/barefoot-dinner-party_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugUp6puek6u3uPwgN4xcaWIUyQpj6xlZWJjMO_InQREA-I4lSZuxdDjtc-IKHqLB8UZcf3maqY2jMgC-JxWDxvPUoFsp5Rgci_1QghvylUBYXKOELp118b5qlSKFEIZJIsqb_QGBFy50/s1600/barefoot-dinner-party_02.jpg" /></a>Here is the easy-to-pin strip! </div><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fa-barefoot-contessa-dinner-party-with.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-zmmoUkueRz4%2FUPljDXsCGHI%2FAAAAAAAAP9s%2Fvaa70v6xqpg%2Fs1600%2Fbarefoot-dinner-party_02.jpg&description=A%20Barefoot%20Contessa%20%22Foolproof%22%20Dinner%20Party%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F01%2Fa-barefoot-contessa-dinner-party-with.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"></div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

A Barefoot Contessa Dinner Party... with tiny photos

Last weekend, before I accidentally erased all of the photos from my computer, we hosted some friends for dinner and the entire menu was fro...

Read more »