Barefoot Bloggers: Pappa Al Pomidoro

Recipe chosen by: Me!
Link to Recipe: Pappa Al Pomidoro

My turn to pick a recipe! I wasn't really sure what this one would be like, but it sounded interesting.

To make things even more challenging, I left this until I was back in Ohio over the holidays. My mom's kitchen, all new equipment, completely new recipe, and two grocery store trips (the tiny one that had the pancetta didn't have the fennel bulb - figures :) made this one a three day affair. On the plus side, I finally got to cook for my parents. They've been salivating over the pictures for months without any way of tasting things.



I'd say reviews were mixed. Everyone loved the topping (because how can you go wrong with bread and pancetta?). Mom and hubby loved the soup. Dad was polite and finished his bowl, but that was about it. I'm still on the fence.

The soup went together easily, and the topping was just plain amazing. I liked how the ciabatta melted into the soup after simmering and gave it a lovely texture. The tomatoes were just a bit too acidic for me. It might have been the brand I chose, so I'll definitely give it another shot when I'm back in my kitchen.

Here's the hubby "helping":



Again, I think Ina gave another winner. This is something I would have never chosen to make on my own, but it was a fantastic experience.

I hope everyone enjoyed it!

Barefoot Bloggers: Vegetable Pot Pie

Recipe chosen by: Deb of Kahakai Kitchen
Link to Recipe: Vegetable Pot Pie

Wooo, this is some rich pot pie. Awesome and tasty and filling, but rich.

I wasn't sure about the fennel bulb, and I've never used saffron threads. But I decided to trust Ina, and do the recipe with no (okay, a few small) modifications.

I opted for ready made pie crust on one big pie (my very deep dish cassarole dish, actually). I also skipped the asparagus tips. I went trolling the produce aisle for a replacement, but green beans just didn't look like a good replacement.

I also roasted the veggies instead of boiling. Almost forgot that...



The sauce was rich and complex, and I loved the butternut squash and the fennel bulb.

As good as it was though, I'm not sure I'll make this again. It seemed like it took forever. Although since I roasted the veggies, it probably wasn't as long as it seemed. (I just had a problem finding a couple of hours to make dinner. Working late, etc left me making this half-way one night and finishing it the next.)

I might pull this one out for a homey and yet fancy dinner for guests. Add some chicken and the asparagus tips, and bake in the individual bowls - that would be pretty nice. (But I think I'd really, really have to like the guests.)

So, one more recipe where Ina hit it out of the park. A big thanks to Deb for picking a great recipe! Don't forget to check out the rest of the Barefoot Bloggers to see how they liked it.

Barefoot Bloggers: Butternut Squash Risotto

Recipe chosen by: Rachel of Rachel Likes to Cook
Link to Recipe: Butternut Squash Risotto

Next time, I spring for the Saffron. Don't get me wrong, this was awesome even without it. But I'll bet the saffron would have kicked it even further into the stratosphere.

I've wanted to try a butternut squash risotto for quite a while, but hadn't gotten around to it. Risotto is a pretty high maintenance dish to take a chance with, and the hubs isn't quite as enamored with squash as I am. Luckily for me, Rachel chose this recipe.

I made a few other shortcuts making the recipe. I used canned chicken broth (unfortunately, I forgot to get the low sodium one) and the already grated parmesan cheese. (Not the green can stuff - I went with the deli version.) I also used slightly more pancetta since the package was 3 ounces and had no use for the remainder. I think the combination of the extra pancetta and the full sodium broth made it a little too salty.



I'm not sure if it was the Contessa's recipe or the new arborio rice I used, but the texture of the risotto came out perfectly. I've had some trouble in the past with the rice not cooking completely. So all in all, this is a winner recipe. It's worth the time and effort - and roasting the squash only takes a few extra minutes since it cooks while you're putting the risotto together.

Honestly, the worst part about it was peeling the squash. That hard skin always gives me fits - I think I need a sharper knife. I'll be using that method of baking/roasting squash from now on though - it came out so tasty that I kept stealing chunks as I stirred the risotto.

A big thanks to Rachel for picking another great Barefoot Contessa recipe!



(Oh yeah, that picture? I just liked the way the green beans came out. The hubs is becoming a master of throwing together oriental green beans. Tasty and good for you!)

Barefoot Bloggers: Grown Up Mac and Cheese

Recipe chosen by: Heather of Randomosity and the Girl
Link to Recipe: Grown Up Mac and Cheese

When I saw the Barefoot Blogger recipe for this week (Grown Up Mac and Cheese), I was a little scared. Blue cheese? Gruyere? Uh...

I figured that I'd just do the recipe as is (except I added a little more bacon) and see how it went. From the start of grating the Gruyere, it was touch and go. The smell was awful. I thought the blue cheese would be the kicker for me, but the one I picked had a pretty mild scent. The Gruyere though - that one was like feet.

The good news? The Mac and Cheese tasted awesome. The smell faded out towards the end, and the flavors were wonderful. The basil on top really added a kick, and the cheeses all blended into a tasty, cheesy sauce. And I think the husband liked it even more than I did.

We did eat it more as a side dish than a main course though. All in all, I gotta say thanks to Heather for picking a great recipe!

Barefoot Bloggers: Coeur a la Crème

Recipe chosen by: Becke of Columbus Foodie

More to come later, sorry!

Barefoot Bloggers: Smoked Salmon Spread

Recipe chosen by: Ashley of The Spicy Skillet
Link to Recipe: Smoked Salmon Spread

The jury is still out on this one. I really want to like it, but I'm just not sure. The first bite after letting it chill overnight made me think it needed more spices. But it grows on you. The dip is creamy and a great contrast to the smoky salmon and the hint of dill and lemon come through. Hubby thought it was a little bland, but he didn't have much of it. My timing was off making this one or I would have served it to the tasting crew for their opinions too.

(Did I say it grows on you? I've eaten a monster portion of it while uploading the pictures and writing the post. Gah!)

Barefoot Bloggers: Jalapeño Cheddar Cornbread

I'm really loving these non-baking/non-sweet Barefoot Contessa recipes. This week, Sabrina and Alexander of Cooking with the Kids (how adorable is their header?) chose Ina's Jalapeño Cheddar Cornbread. Awesome pick guys, awesome!

I tried a jalapeño cornbread recipe a few years ago to make a special stuffing for Thanksgiving, and I remember it being a little, well, fussy.  So I was pleasantly surprised when this one whipped up almost as easily as the little blue box (you know the one, don't pretend you don't).  It smelled awesome as it cooked, and Bill (gotta give him props again this week, he did the shopping for this one and helped throw it together) was circling the kitchen before it had even gone in the oven.



It tasted fantastic warm and almost as good the next day when I took it to work.  One of the coworkers made a special stop into my office to thank me and tell me he was taking a piece home to his wife.  I'm not sure if she'll thank either one of us since she's on a diet, but it was a sweet thought, right?

My only regret is that I didn't think to throw it together for the 4th of July party a little earlier in the week.  Someone brought a pot of what he called smokehouse beans, and that would have been a match made in heaven.

You can find a link to the recipe here, and as always, don't forget to visit the other Barefoot Bloggers to see what they thought of the recipe!

Barefoot Bloggers: Parmesan Chicken

How great is it to come home from a long day at work to the smell of dinner cooking? Now imagine dinner looked like this:

And it tasted as good as it looked. (Maybe even better since I didn't have to cook it, heh.)

Bill took over the shopping and cooking duties for me on this one, so he made a few modifications to his taste. (Base recipe link is available here.) He opted for romaine lettuce instead of mixed greens, and whipped up a balsamic vinaigrette instead of the lemon (just switched out balsamic vinegar for the lemon juice).

Big thumbs up from me, and a smaller thumbs up from Bill. The chicken was moist and tasty, specially when you got everything together in one bite. Bill thought the chicken could have used more flavor (and when you ate it by itself, some additional spices would have been nice). All in all, I'd have to say this is a recipe that I'll gladly add to the week-night rotation.

Thanks to Megan of My Baking Adventures for picking a great recipe! And don't forget to check out the other Barefoot Blogger entries for this.

(PS - Like the Rolling Rock shot? LOL That's his preferred method of cooking. One beer plus cooking makes him a happy camper.)

Barefoot Bloggers: Pasta, Pesto, and Peas

I was wondering a few weeks ago what it would be like to work through another cookbook (or cook's recipe collection). And like magic, I stumbled on Barefoot Bloggers. They(We)'re doing a twice monthly event dedicated to The Barefoot Contessa, Ina Garten.

For the first June recipe, Elizabeth of Ugg Smell Food chose Pasta, Pesto, and Peas. This is my first Ina recipe, and I have to say, it was a success. I did have a few problems with ingredients. My local grocery store didn't have full size fusilli pasta, but it did have mini versions. I opted to go for ready made pesto as well instead of making my own. I put it together early in the day to serve later, and the pasta seemed to mellow well.

I wasn't initially sure it was that good, but quickly found out I couldn't stop eating the stuff. Hubby loved it and I sent a large container home with a dinner guest who asked for the recipe. Next time, I'll definitely cut it in half unless I'm planning on taking it to a party. This makes a ton of pasta!