Barefoot Contessa Potato Salad

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3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Ground black pepper & Kosher salt
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Grilled Eggplant Sandwich

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  • Dr-Ian-Eggplant-sandwich3004 ciabatta rolls, toasted or grilled
  • 2 large eggplants
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 8 slices fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 can artichoke hearts, finely chopped
  • 1 red onion, finely chopped
  • 5 to 6 basil leaves, chopped
  • 2 cloves garlic, grated
  • 3 tablespoons, balsamic vinegar
  • Salt and pepper, to taste
Heat a large grill pan or an outdoor grill. Slice eggplantlengthwise, about 1/4-inch thick. Liberally drizzle with oil and season with salt and pepper. Grill the eggplant slices until tender on one side, about 2-3 minutes. Flip and top with a slice of fresh mozzarella. Tent with foil or put the lid of the grill on to melt. Cook 2-3 minutes.

In a medium mixing bowl, combine the cherry tomatoes,artichoke hearts, red onion, basil, 2 tablespoons oil, balsamic vinegar, salt and pepper.

Place slices on toasted roll bottoms. Top with salad and serve.

Foul Mudammas

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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 15 oz. can Fava Beans
2 tspn. ground cumin
1/4 cup Italian Parsley, minced
scallions for garnish, optional can use parsley or both
1/2 medium tomato, chopped
1 lemon
ground red pepper, to taste or minced jalapeño
salt and pepper to taste

pita bread

Heat 1 tbsp of the olive oil in a small pot, then add onions and cook 2-3 minutes. Add garlic and cook til lightly browned and onions are translucent. Open the can of fava beans and pour out 1/3 of the liquid. Add the beans and remaining liquid to the pot along with lemon juice. Put half of the parsley in the pot and cover – bring to a boil, then reduce heat and simmer 5-10 minutes, stirring occasionally.  Garnish with tomatoes, olive oil, remaining parsley and or scallions and jalapeno.

Lemon Butter by Ina

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1/4 pound unsalted butter, at room temperature
2 teaspoons grated lemon zest
1 teaspoon kosher salt

Place the ingredients in a small bowl and mash together with a fork. Place the butter mixture in a piece of parchment paper or plastic wrap and roll into a 1-inch-diameter cylinder. Twist the ends and refrigerate until ready to use.

Apple Tarts by Ina

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1 package (2 sheets) frozen puff pastry, defrosted
4 small (6 ounce) Granny Smith apples
3/4 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, small-diced
3/4 cup apricot jelly or warm sieved apricot jam
3 tablespoons Calvados, rum, or water

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don’t worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/apple-tarts-recipe.html?oc=linkback

French Mussel Bisque by Ina

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1 (750-ml) bottle dry white wine, divided
3 pounds fresh mussels, cleaned
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon saffron threads
Kosher salt and freshly ground black pepper
4 whole canned plum tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tablespoons minced fresh parsley or dill

Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/french-mussel-bisque-recipe.html?oc=linkback

Chicken Liver Mousse Mirabelle

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2339621 pound chicken livers
Salt and freshly ground black pepper
1 teaspoon Quatre Epics (recipe follows)
1 tablespoon grapeseed oil
4 sage leaves
2 shallots, sliced
1 garlic clove, sliced
1 teaspoon fresh thyme leaves
1 tablespoon Cognac
1/3 cup port
1/3 cup marsala
8 ounces unsalted butter, softened

Quatre Epics:
3 tablespoons black peppercorns
1 tablespoon grated nutmeg
2 tablespoons ground cinnamon
2 teaspoons whole cloves
Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epics.

Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.

Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.

When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.

Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.

Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d’oeuvre for cocktails.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Quatre Epics:
In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container. Yield: 5 tablespoons.

Thousand Island Dressing

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use the following ingredients as a guide
1/2 cup mayonnaise or veganaise
2 tablespoons ketchup
1 tablespoon rice wine vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1/8 teaspoon salt
1 dash black pepper

Combine all of the ingredients in a small bowl. Stir well.

Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Read more: http://www.food.com/recipe/thousand-island-dressing-100355?oc=linkback

Rosemary Onion Skillet Potatoes

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rosemary onion potatoes 2

1 tablespoon butter
1 large sweet onion, cut into 1/2″ pieces, about 1 cup’s worth
3 medium russet potatoes, cut into 1/2″ pieces, about 4 cup’s worth
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Melt the butter in a large skillet over medium high heat. Add the onions, toss to coat and then cook for about 5 minutes, stirring occasionally, until they are soft and browned. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, salt and pepper. Stir to combine and then spread flat across the skillet.

Cover with lid and reduce heat to medium. Let the potatoes cook for 10 minutes. Stir and cover with lid again. Cook 5 more minutes. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. The potatoes should be soft and well browned. Serve as is, or increase the heat to medium high and continue cooking in an open skillet, stirring every 2-3 minutes, until slightly crispy. Serve hot or let cool and store in the refrigerator until ready to serve. Potatoes can be reheated in a hot skillet for a few minutes just before serving. Enjoy! 6 servings from http://www.barefeetinthekitchen.com/