![]() ![]() Top with dressing, and sprinkle with any of the following toppings: chopped tomatoes, diced celery, diced radishes, fried shallots, and extra blue cheese crumbles. To assemble your salad, wash a head of iceberg lettuce and cut into large wedges. Drain well on paper towels and immediately sprinkle with salt. Voila: the Barefoot Contessa’s best salads, from Greek panzanella to lobster and potato. 1/2 teaspoon freshly ground black pepperįor the fried shallots: Thinly slice shallots and fry in about a 1/2" hot oil in a small saucepan (use canola or another type of vegetable oil-olive oil isn't good for this purpose because of the low smoke point), fry until crisp.2 tablespoons tarragon vinegar (I use white wine vinegar).4 ounces Gorgonzola (she suggests Roquefort.Delish.įor the dressing-food process or blend the following: Normally I'd top this salad with bacon, but I was pleased to read about the suggestion of fried shallots in place of it in The Smitten Kitchen Cookbook. If you use Gorgonzola as I do, you don't have quite as much stinkiness as with other blue cheese. I am not, but this blue cheese dressing is really awesome. Amazon.-adapted from Barefoot Contessa (dressing) and The Smitten Kitchen Cookbook (shallots) Serve cold or at room temperature.īarefoot Contessa, aka Ina Garten, I love you muchly for this recipe. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. While the potatoes are still warm, pour enough dressing over them to moisten. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. 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. Allow the potatoes to steam for 15 to 20 minutes. 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. 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. Place the potatoes and 2 tablespoons of salt in a large pot of water. Trust me, this recipe will blow your mind and your family will talk about it for weeks. It’d be excellent served with leftover ham sandwiches. It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). I plan on making the cake for New Year’s Eve.Īs for the Potato Salad recipe ( below the picture of my potato salad) – you MUST make this soon. The cake and icing looked uncommonly Heavenly. ![]() I highly recommend clicking through and making the birthday sheet cake. The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book). I purchase some good Roquefort blue cheese from Trader Joe's. For the full recipe, view the whole recipe on Food Network's website. Below you will find my notes from this recipe. I discovered a good one by Ina Garten, the Barefoot Contessa. Everything else I did just as the Contessa suggested. She was craving some blue cheese, so I searched the internet to find one. The Yukon Golds worked beautifully though. My little grocery store simply didn’t have any small white potatoes. Adapted from Ina Garten Barefoot Contessa Parties Clarkson Potter, 2001. In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew. Barefoot Contessa at Home: Everyday Recipes Youll Make Over and Over Again: A Cookbook Garten, Ina on. Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted. Ina Garten has a couple of recipes that are staples in my kitchen. I also search out their recipes because I trust them to be extraordinary every time. Not only do I enjoy watching them, I collect every cookbook and kitchen product most of them come out with. They consistently lead us to deliciousness, after all. As far as we’re concerned, they’re even better. I watch the Food Network and The Cooking Channel so often my cats think Rachael Ray, Alton Brown, Ina Garten, and Ree Drummond are movie stars. ![]() This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread… ![]()
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