aj12754's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
By Ina Garten
Clarkson Potter - 2006
Broccolini and Balsamic Vinaigrette : page 135
Enjoyable side dish if you are a broccoli/broccolini fan. Easy and can be served warm or cool. Can easily vary flavor by using a small amount of minced shallot in place of the garlic.
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Garlic & Herb Tomatoes : page 130
These were just fine and very easy. Exceptionally pretty presentation when you use a variety of cherry tomatoes in different colors.
They are meant to be a side dish but I think either Mark Bittman's tomato cobbler or Smitten Kitchen's scalloped tomatoes are a more interesting side.
I think these would be excellent however tossed with some pasta and mozzarella ... a very nice and quick summer dinner.
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Guacamole Salad : page 85
I thought this was good, not great. It is basically a black bean salad. No corn is involved but the flavor is good and would have been even better if I had made it a few hours in advanced and let it sit at room temperature (minus the avocados which should be added just before serving) for a while. A hit of fresh chopped cilantro probably would have taken this to a four or five.
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Panna Cotta with Balsamic Strawberries : page 190
My all-time favorite summer dessert. Ina credits Mario Batali as the source of this recipe and she is certainly taking inspiration from the right direction.
This is incredibly simple -- it is basically heavy cream/yogurt jello sweetened with sugar and enriched with both vanilla extract and a vanilla bean. It looks beautiful for summer entertaining when surrounded by the Balsamic strawberries and topped with a little orange zest. It would also be delicious served in a puddle of fresh blackberry sauce and topped with a bit of lemon zest or a dollop of lemon curd.
It is very rich so I use my smallest (4 oz.) ramekins.
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Portobello Lasagna : page 112
We enjoyed this but probably not enough to make it again. It was very simple to make -- a quick bechamel, some sauteed mushrooms (I used a mix of portobello, cremini, and shiitake), and grated Parmesan. The flavor was just a little one-note. Maybe some thyme or some white or red wine added to the mushrooms would boost the flavor.
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I didn't follow this recipe as written since I was in a hurry and made the executive decision to used roasted red peppers from a jar. No matter -- still delicious. The tang of goat cheese with the peppers and fresh basil is just delicious. This is a handsome-looking sandwich as well -- the colors of summer.
The recipe calls for the addition of capers to the vinaigrette the peppers marinate in -- I love 'em but have family members who don't and I don't think it hurts the recipe any to leave them out.
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Stewed Lentils and Tomatoes : page 144
I am a fan of lentils and this is an easy and delicious way to eat a healthy meal. It is similar to Ina's other lentil recipes but adds some curry powder to good effect.
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Warm Duck Salad : page 78
Although I gave this salad a 4, my husband insists it is a 5 and he may be right. I am not much of a raspberry fan (pretty as they are in this salad) and that may have affected my review.
There is a lot to like about this salad. Very easy to do. Duck and oranges -- a classic combination. The toasted pecans add a nice crunch (and I think Smitten Kitchen's candied pecans might be good here too). For me the raspberries added more color than flavor; next time I might try blackberries instead since I prefer them.
The sherry vinaigrette with orange zest worked very well. The recipe called for a mix of baby lettuces and endive. I mixed a bit of mesclun, some frisee, a small romaine heart and one endive and was very happy with the result. We found that one duck breast was enough for two salads.
Finally -- I loved the method of cooking the duck breast -- on a sheet pan skin side up in a 425 oven for 20 minutes. No need to score the skin -- just salt it and in oven it goes. I worried about duck fat spattering the interior of the oven -- but no. No spatter, no smoke, but a really nice aroma coming from the oven. You take it out, cover tightly with foil for 10-15 minutes and then remove the skin and slice the medium-rare duck into slim slices for the salad.
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