Posts Tagged ‘ina garten’

Unrecipe of the Week: Mini Strawberry Shortcakes

August 5, 2015

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Summer berries seem to be at their peek right now. They are plump, juicy and sweet, and don’t need much to turn them into a delcious dessert. We love making these little mini sweet biscuits, which we fill with whipped cream and fresh strawberries. They are just sweet enough to make the transition into dessert territory, and the perfect foil for the rich cream and fruit. They are like your very own miniature strawberry shortcake, and we bet you’ll opt for more than one!

Mini Shortcakes | a.k.a. Sweet Dessert Biscuits:(adapted from Ina Garten)

Sift together 2 cups of flour, 2 tablespoons of sugar,1 tablespoon baking powder and 1 teaspoon salt and place it in the bowl of an electric mixer.

Add 1- 1/2 sticks of butter, diced into small pieces and mix until the butter is the size of peas.

Add 2 eggs (slightly beaten with a fork ) and 1/2 cup heavy cream. With the mixer running on low, add them to the flour/ butter mixture and mix until combined and a sticky dough forms.

Dump the dough onto a well floured surface and knead so that it comes together and is workable. Roll until the dough is about 1/2″ -5/8″ thick. Using a lightly floured round cutter, or a drinking glass with a diameter of about 2″, cut the dough into rounds and place on sheet pan. Brush with an egg wash (beaten egg and a little milk or water) and sprinkle the tops with sugar.

Bake for 15-20 minutes, until golden brown and cooked all the way through. Allow to cool.

To serve, slice open and fill with whipped cream and fresh strawberries. You can substitute ice-cream or frozen yogurt for the whipped cream, and use any fruit you like. If you want to get “fancy,” marinate the berries in Grand Marnier or a little aged balsamic vinegar before serving, and enjoy!!

Photo: Spencer Jones for Glasshouse Images

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Unrecipe of the Week: Greek Shrimp

April 16, 2015

We love shrimp at our house. It is low in calories, cooks up quickly, and adapts well to a variety of preparations. This unrecipe was adapted from Ina Garten, one of my all time favorite chefs, known for her fresh, simple and very tasty cuisine.

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Greek Shrimp With Fennel and Feta Cheese:

Core and dice the bulb end of fennel and saute in olive oil until it is starting to soften, about 6-8 minutes. Add 2-3 cloves of garlic, finely diced and stir another minute. Pour some dry white wine ( 1/2 cup or so) into the pan and cook until the liquid reduces by about half. Add a can or box of diced tomatoes in their liquid, a dollop of tomato paste, and spoonful of dried oregano. Continue to cook at medium/low heat for another 10-15 minutes to create a rich, chunky sauce. Season to taste with salt and pepper.

Arrange a pound of peeled and deviened shrimp on top of the sauce, and sprinkle it with crumbled feta cheese. Mix together a cup of breadcrumbs, chopped parsley and the zest of one lemon with 2 tablespoons of olive oil, and sprinkle the mixture over the shrimp and feta. Place the pan in a 400 degree oven for about 15 minutes, or until the shrimp have turned pink and opaque, and the breadcrumb mixture is golden brown, but not burnt.

Squeeze a little lemon over the dish and enjoy!

photo: Glasshouse Images

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Check out our new site Indigo Jones Eats

Unrecipe of the Week

June 5, 2010

Summer is finally here, and along with it, the family potluck picnic at my daughter’s school. By special request, I always bring this party pleaser that gets gobbled up instantly.

Since I am traveling to Sweden tonight for a business trip and won’t be able to attend the picnic this year, I thought I would share this recipe, adapted from Ina Garten’s book “Barefoot Contessa Parties! “.

Chinese Chicken Salad

Rub a little olive oil on 8 skinless, boneless chicken breasts and season them with salt and pepper. Roast in the oven at 350 degrees for about 25 minutes or so, until cooked through. Set aside to cool. When you are able to handle it, shred it or cut it into bite sized pieces.

Blanch 1 pound of asparagus, cut into 2″ pieces  in boiling water for about 3-4 minutes and rinse in cold water to stop cooking. Cut 2 red bell peppers into strips, and mix with the chicken and asparagus in a large bowl.

For the dressing, whisk together 1 cup vegetable oil, 1/4 cup cider vinegar, 1/3 cup soy sauce, 1 tablespoon honey, 3 tablespoons dark sesame oil, 2 minced garlic cloves, 1/2 cup smooth peanut butter, 4 teaspoons coarse salt, and 1 teaspoon pepper.

Toss the dressing with the salad, and sprinkle it with toasted sesame seeds and sliced scallions for garnish.

Enjoy!

tips: you can buy an already cooked chicken and shred that instead of cooking your own.

I make the salad and dressing in advance, and mix it when I am ready to serve it, and then sprinkle the garnish on. That way it doesn’t absorb too much of the dressing and “muddle” the flavors.

photo: glasshouse images


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