Tiramisu

Tiramisu is a dessert most people would order in a restaurant but never attempt to make at home. I love desserts, but I have to admit Tiramisu wasn't really my favorite. However, I always wanted to try and make it, but most recipes I came across seemed too complicated. That was until I found Ina Garten's recipe in the Barefoot Contessa Family Style Cookbook. I actually have been looking at the recipe for quite some time while reading and re-reading the ingredients on how to put it together. It appeared much too easy so I thought there was something I was missing. Well, I finally got up enough courage to try it. Italian night at our community center was coming up and I thought it would be something different that everyone would enjoy(that is if it tasted okay once I got done with it). To be safe, I decided to do a trial run and in addition to my husband, got some neighbors to do a taste test also. Guess what....not only was it super easy to make, but everyone loved it, including me, it got even better after it aged for a couple of days. I hope you give this recipe a try. I am not kidding when I say it is really simple. As a matter of fact the whole time I was making it, I kept saying..."it will be a miracle if this tastes good because it is way, way to easy". My husband kept coming into the kitchen to see why I was talking to myself.

Just a warning it is not a cheap dessert to make, but again it is well worth it. I was familiar with Mascarpone Cheese (Italian Cream Cheese) because I have used it other recipes. It can be found with the specialty cheeses near the deli counter in your supermarket. The Italian Ladyfingers I found in the cookie aisle with the specialty cookies (do not substitue with ladyfingers in the bakery department, they are too soft). I ended up finding a brand by Alessi that was labeled Biscotti Savoiardi Lady Fingers. If you can't find the Mascarpone or Italian Ladyfingers in the supermarket, you may have to try an Italian Speciality Store in your area. However, I don't think you will have a problem finding either in your local supermarket.

Ingredients:

• 6 extra large egg yolks, at room temperature
  
• 1/4 cup sugar
  
• 1/2 cup good dark rum, divided
  
• 1 1/2 cups brewed espresso, divided
  
• 16 to 17 ounces mascarpone cheese
  
• 30 Italian Ladyfingers, or savoiardi
  
• Bittersweet chocolate, shaved or grated
  
• Confectioners' sugar (optional)
  

Whisk eggs and sugar with electric mixer on high speed for 5 minutes until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cup of espresso and the mascarpone cheese. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9 x 12 x 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee. I was tempted to buy instant espresso but didn't want to mess up the recipe so I bought ground espresso coffee and followed the recipe above for making it my electric drip coffee maker. It actually was cheaper to buy the ground espresso rather than buying instant espresso.

To shave chocolate, use a vegetable peeler on a bar of chocolate.

Source: Ina Garten, Barefoot Contessa Family Style, 2002

Garlic and Herb Tomatoes

Looking for a vegetable dish that is quick and flavorful?? Look no further because this recipe for Garlic and Herb Tomatoes by Ina Garten is the one. The fresh herbs and garlic sauted in olive oil is the perfect combination over tomatoes. The taste is so fresh you will find yourself going back for a second helping. I used grape tomatoes both times I made this recipe because they were more readily available than the cherry tomatoes. I also prepped everything ahead of time. By getting the tomatoes rinsed, garlic and herbs chopped and measured out, even measuring out the olive oil in the pan made everything much easier (not to mention no mess when guests arrived). When we were ready to eat dinner, all I had to do is heat the oil, saute the garlic for a few minutes and then throw in the tomatoes, herbs, salt and pepper and I was done. Give this recipe a try, you will use it over and over again. Oh, just a warning, you may not have any leftovers so when your guests are not looking, set aside a few of the garlic and herb tomatoes for yourself to eat as a snack later. Enjoy!

Ingredients:

• 3 tablespoons olive oil
  
• 2 teaspoons minced garlic (2 cloves)
  
• 2 pints cherry or grape tomatoes
  
• 2 tablespoons chopped fresh basil, plus more for garnish
  
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  
• 2 teaspoons chopped fresh thyme leaves
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon freshly groud black pepper
  

Heat olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to lose their firm shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.


Source: Ina Garten, Barefoot Contessa at Home, 2006

Chocolate Ganache Cake

I was looking for a quick dessert to serve the other day and came across this recipe from one of my Ina Garten Barefoot Contessa cookbooks. I had never actually tried to make this cake before, however, I have to admit, my mouth watered every time I looked at the picture in the cookbook. I had all the ingredients in the house except for the hersey's chocolate syrup so I thought I'd give it a try. This recipe is definitely a keeper, not only because it was delicious, but it was so easy to make and it required very few ingredients. Before you try making it, let me mention a couple of things I had to do differently. The recipe advises not to overbake. I found that I did have to bake it longer than the recipe recommends in my oven. Even though the cake is suppose to be very moist, I found the cake still very wet in the middle when I bake for the recommended 45 minutes. So I ended up baking it a few minutes more. Just keep that in mind when you try this recipe because ovens bake differently. Also it recommends glazing the cake while on a wire rack. I glazed it on the cake dish because I wasn't really sure how to easily get the frosted cake from the wire rack to the cake dish without making a mess of the cake. It didn't look picture perfect on my cake dish, but the taste.....it was amazing.

Ingredients for cake:

• 1/4 pound unsalted butter at room temperature
  
• 1 cup sugar
  
• 4 extra-large eggs at room temperature
  
• 1 16 ounce can Hershey's chocolate syrup
  
• 1 tablespoon pure vanilla extract
  
• 1 cup all-purpose flour
  

Ingredients for ganache:

• 1/2 cup heavy cream
  
• 8 ounces good semisweet chocolate chips
  
• 1 teaspoon instant coffee granules
  

Preheat oven to 325 degrees F. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar together with mixer. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired.

Do not refrigerate.


The recipe states you can make this cake up to a week in advance. It recommends wrapping it tightly with plastic and refrigerate. Glaze it the day you serve it.

Source: Ina Garten, Barefoot Contessa Parties, 2001

California Ice Tea

During the summer I always made what I called Ice Tea/Lemonade. My kids loved it because it was a mixture of both. Of course, I was using the powdered ice tea and lemonade mix. That is before I discovered that making recipes from scratch isn't really that hard. Here is another Ina Garten recipe called California Ice Tea which is a mixture of ice tea and lemons that reminded me of what I use to make for the kids but much better and less expensive to make. Give it a try, I think you will find you will no longer be buying the powdered stuff after tasting this.

Ingredients:

• 4 tea bags
  
• 1 cup freshly squeezed lemon juice (5 to 6 lemons)
  
• 1/2 to 3/4 cup superfine sugar, to taste
  
• 3 lemon slices
  

Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.

Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.

Source: Ina Garten, Barefoot Contessa, Television Food Network, Episoide #IG0902, www.foodnetwork.com 2006

Spinach & Bow Tie Pasta

Here is an Ina Garten recipe that I got my family and friends hooked on. Ina's recipe is called "Broccoli and Bow Ties" and it can be served as a side dish or by itself. I started making it with fresh spinach for something different and yes, I have to admit, I wanted to use up the spinach I had in the fridge. By using the spinach I also cut out having to cook the broccoli because I used the fresh, pre-washed spinach in a bag. This is another recipe that can be made ahead and reheated when ready to serve. The recipe below has been doubled already because I like leftovers and I am sure you will too.

Ingredients:

• Kosher salt
  
• 1 Large bag fresh, pre-washed spinach
  
• 1 Pound farfalle (bow tie) pasta
  
• 4 tablespoons unsalted butter
  
• 4 tablespoons good olive oil
  
• 2 teaspoons minced garlic
  
• Zest of 2 lemon
  
• 1 teaspoon freshly ground black pepper
  
• 2 teaspoons salt
  
• 2 tablespoon freshly squeezed lemon juice
  
• 1/2 cup toasted pignoli (pine)nuts
  
• Parmesan cheese, optional
  

Cook pasta in a large pot of boiling salted water according to the package directions, about 12 minutes.

In a small pan, toast pignoli nuts being careful not to burn (you just want them lighltly browned). Remove from burner when done and set aside.

When pasta is almost done, melt butter and oil together in a small saute pan. Next add garlic and lemon zest. Cook over medium-low heat for 1 minute.

Remove butter/oil mixture from burner and add salt, pepper and the lemon juice.

When pasta done, drain well and put in large bowl (do not rinse pasta). Add fresh spinach and pour butter/oil mixture on top of pasta and spinach.

Fold all ingredients together, adding pignoli nuts and parmesan cheese until well combined.

IF MAKING WITH BROCCOLI: Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon, place in large bowl and set aside. When broccoli is removed from water, add pasta and cook.

Source: Ina Garten, Barefoot Contessa Family Style,2002

Linguine With Shrimp Scampi

We had planned to go out to dinner on a Friday night, but I thought since I hadn't seen my family and friends in awhile, it would be nice to just stay home for dinner. Sometimes restaurants can get noisy and I wanted everyone to be able relax and enjoy each others company. I have to admit that I did go into a panic when I realized that most of my guests didn't eat meat on Friday because it was during Lent. My husband really doesn't eat fish, so I didn't really have alot of recipes that were without meat. I almost made a Vegetable Lasagna, but in going through my cookbooks I found this recipe for Linguine with Shrimp Scampi. I had made it once before but not for alot of people. It is a recipe that you can make easily while your guests are there and they can help. I got all the ingredients during my weekend shopping trip including the shrimp (I did cheat and used jumbo frozen cooked shrimp)and did all the chopping prep before my guests arrived(I was able to get out of work a little early). My cousin who was visiting for the weekend got the table set and helped clean up the kitchen, so all we had to do was make the scampi and linguine when everyone was ready to eat. I did forget the lemon slices, but dinner came out great anyway and leftovers the next day were even better. Enjoy!!

Ingredients:

• Vegetable oil
  
• Kosher salt
  
• 1 1/2 Pounds linguine
  
• 6 Tablespoons (3/4 stick) unsalted butter
  
• 5 Tablespoons good olive oil
  
• 3 Tablespoons minced garlic (9 cloves)
  
• 2 Pounds large shrimp (about 32 shrimp), peeled and deveined **see note below**
  
• 1/2 Teaspoon freshly ground black pepper
  
• 3/4 Cup Chopped fresh parsley
  
• Grated zest of 1 lemon
  
• 1/2 Cup Freshly squeezed lemon juice (4 lemons)
  
• 1/2 Lemon, thinly sliced in half-rounds
  
• 1/4 Teaspoon hot red pepper flakes
  

Drizzle some vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine and cook for 7 to 10 minutes, or according to the directions on the package. I personally like pasta "al dente" (firm but tender), but just cook linguine the way you and your family like best.

Meanwhile, in another large (12-inch) heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1 tablespoon of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve. Serves 6

**NOTE**
If using frozen cooked shrimp instead of fresh shrimp, you will have to adjust the recipe as follows.
Approximately 15 minutes before preparing meal, we place frozen shrimp in a colander and ran cold water over it for a few minutes(do not soak). Pat the shrimp dry with a paper towel and set aside. Because the shrimp is already fully cooked and already pink you will have to adjust the scampi cooking time. I put everything together per the recipe instructions, but didn't add the shrimp until the last couple of minutes. You just want to warm the shrimp, not recook. Thanks Lorraine for the tip!!
Source: Ina Garten Barefoot Contessa Family Style, 2002