Buttermilk Cheddar Biscuits - 50 Women Game-Changers (in Food): #39 Ina Garten

the "Gourmet" prompt...

39. Ina Garten- The Barefoot Contessa is the only White House nuclear policy analyst with a packaged– cake–mix line. And a lot of cookbooks and TV shows. She’s not a countess. Her (defunct) East Hampton fancy food store was named after the Ava Gardner movie.


Feeling the urge to do something "more creative" while working in the Office of Management and Budget in the White House in 1978, Garten and her husband Jeffrey drove to the Hamptons to checko ut a specialty food store that she saw listed for sale in the New York Times.  The next day her "I'll think about it low offer" was accepted...and the rest, as they say, is history.  Thus began her adventure into food.

In '96, she sold Barefoot Contessa (that specialty store) to two employees, built herself an office over the store, and commenced her cookbook writing ventures.  Seven cookbooks and numerous television episodes later, she found what she loved to do.  She also launched a line of baking mixes called Barefoot Contessa Pantry with her business partner, Frank Newbold.  She still lives in East Hampton with Jeffrey.  For more on Ina, check out the Barefoot Contessa website.

Lemon Bars

Once upon a time, lemon desserts hated me.  I could never get them to turn out right...which was infinitely frustrating since I adore the tartness of lemon combined with a little sweet somethin'.  After some "fails" and disappointments and "eeehhh, it's ah-ight's", I was ready to try again.  And just to prove that I enjoy making things hard on myself, I decided to bake them to share with others.  So, if I failed miserably I would do it in a public arena.  Nothing like a little pressure to make things go smoothly.  

As it turned out, I didn't fail.  In fact, I triumphed colossally.  And off to school my triumph went.  For moms and kids to enjoy.  I made sure I snatch one...the last one I might add.  I'm odd like that.  I'd rather eat something that I baked and I know I will enjoy than grab some random food made by some random person.  What can I say?  These lemon bars were so great that I made another batch for home less than 48 hours after this giveaway batch.  I will also be bringing them to the next family get together (at mama's request...although I planned on it, anyway).  They're adapted from an Ina recipe in that I made using one and a half times the (awesome, shortbready) crust so that the base would be a bit thicker.  Also, instead of making a lip (which I did for the first batch), I prefer the crust and filling to be even (which I tested on the second batch).  Equal cookie and lemony custard in each and every bite.

And okay, I suppose I was being a bit melodramatic about the public humiliation.  I totally gave myself enough time to make a backup...should I have failed.

Gorgeous Summer Pasta (Barefoot Style), thank you's and HOORAY for working computers!

MY COMPUTER IS CURED! A little hands-on action is all it took. Whew...hopefully I don't have to go through that again anytime soon. I suppose it's just time for me to admit that I have an addiction. I was definitely feeling symptoms of withdrawal. Think it's time to reevaluate...limit my computer time, if you will...take a step back and pick and choose a bit more...think I can do it? I'm not so sure. Surely my butt (and anyone walking behind it) will thank me. But I'm not going away...nope...not getting rid of me that easily. Just practicing moderation is all. I may take a few days and schedule a few posts to run automatically...that should help. But, I digress. I have my computer back, and for that I am extremely happy! Today is another Barefoot Bloggers day! This week's dish was chosen by Delta Whiskey...and it was a perfect choice for this steamy summer weather we've got going on around here. (One of those digital signs at the library said 105 degrees today. Yuck.) This lovely pasta (salad. I'm calling it pasta salad. I ate it all cold, so I say pasta salad.) combined tomatoes in two forms, fresh basil, olives and mozzarella. Yay! Another opportunity for me to use homemade mozzarella. I have to say I've become quite the mozzarella maven. I cannot stop making it! It's so easy and I LOVE it!!

Pasta with Sun Dried Tomatoes

by Ina Garten, The Barefoot Contessa

serves: 6-8

1/2 lb. fusilli

salt

olive oil

1 lb. fresh tomatoes, medium-dice

3/4 c. black olives, such as kalamata, pitted & diced

1 lb. fresh mozzarella, diced

6 sun dried tomatoes in olive oil, drain & chop I used plain, not oil packed

DRESSING:

5 sun dried tomatoes in oil, drained again, I used plain

2 Tbs. red wine vinegar

6 Tbs. Olive Oil

1 garlic clove

1 tsp. capers, drained

2 tsp. salt

3/4 tsp. freshly ground black pepper

plus:

1 c. freshly grated Parmesan cheese

1 c. basil julienned

Cook pasta until al dente, drain. Put all of your diced ingredients in bowl. Put all dressing ingredients in food processor and blend until almost smooth.

Combine pasta and other ingredients in bowl. Pour dressing over.

Toss to combine.

Next, julienne (or chiffonade) your basil. (Chiffonading Basil, quick tutorial: Stack basil leaves. Roll lengthwise, like rolling a cigarette, cigar, silly cig, you get the point. Slice thinly across the roll while holding it. Sorry, I can't cut and take picture at same time, so I had to stop to show you progress. Fluff out the shreds and voila! You have just chiffonaded your basil!)

Place basil and freshly grated Parmesan in bowl with rest of ingredients.

Toss everything until combined. Serve!

Good, huh?! Be sure to head over to see what the other Barefoot Bloggers did with this recipe (click on link above)! I also wanted to take this opportunity to thank a few awesome ladies who have recently passed some awards on to me. First off, the lovely Krista from Krista's Kitchen awarded me with this You're an Extraordinary & Awesome Blogger Award. Awwwww, shucks. Thanks Krista...I think you rock, too :) And many, many thanks to both Rachel from Rachel vs. "the Kitchen" and Katherine from Smokey Mountain Cafe for passing this Kreativ Blogger award to me. How cool! I get joy and inspiration for reading both of your blogs and am very grateful to have received this award from the both of you! Now go visit these 3 ladies and see their amazing blogs!

***ALSO REMEMBER....Saturday the 11th is the last day to enter my CupCakey giveaway***

Ina is definitely trying to plump me up (even more).

Seriously!! How can Ina use soooo much butter and sugar!? I mean, I'm used to the extra large eggs and I always know her desserts are going to contain a bunch of sugar and butter...but, these almost made me gain 10 pounds just reading the recipe!! This week's Barefoot Bloggers recipe was chosen by Eva of I'm boring. Do you not care if I fit into a bathing suit this summer!? Do you not know how much I adore brownies of any sort!? Ah well...life is short. I did make just a couple of tiny adjustments; I halved the recipe (and it still made 40!!!) and I added an extra special sea salt...I'll list it in the recipe. Outrageous Brownies by Ina Garten, The Barefoot Contessa Cookbook p. 172 or FoodNetwork.com (half recipe) 1/2 lb. unsalted butter 1/2 lb. + 6 oz. semi-sweet chocolate chips, divided 3 oz. unsweetened chocolate 3 extra large eggs 1 1/2 Tbs. instant coffee powder I used espresso powder 1 Tbs. vanilla 1 1/8 c. sugar 1 c. flour, divided 1/2 Tbs. baking powder 1/2 tsp. salt I used Espresso Brava Sea Salt 1 1/2 c. walnut pcs. Preheat oven to 350 degrees F. Grease & flour sheet pan. Melt butter, 1/2 lb. chocolate chips and unsweetened chocolate on top of double boiler. Cool slightly. Stir together eggs, coffee, vanilla and sugar. Stir in warm chocolate mixture and cool to room temperature. Stir together 1/2 c. flour, baking powder & salt. Add to cooled chocolate mixture. Toss walnuts & remaining chocolate chips with remaining 1/2 c. flour. Stir into batter. Pour into prepared pan. Bake 15 minutes (for half recipe). Cool and cut. Refrigerate any leftovers. There will definitely be leftovers--this was a half recipe!! Share with friends, neighbors, loved ones...anybody who needs a little extra meat on their bones. Don't forget to visit Barefoot Bloggers to see how everybody else's OUTRAGEOUS BROWNIES turned out!

1 Post, 2 Food Network Inspirations

This week's Barefoot Bloggers challenge was chosen by Kate of Warm Olives and Cool Cocktails...and it was fabulous! At first I thought I wasn't going to be able to participate because I could not find fresh tuna ANYWHERE!!! It is not 4:26 in the p.m. of the day this recipe is due to be posted and guess what? I finally found some fresh tuna...but not much. I checked a few local grocers who I thought may have it (I'm in lake territory, not ocean) but was out of luck. While the kiddos and I were heading home from the library I decided to run into a different market to grab some lemons...and decided to check the seafood counter; you know, just in case. BINGO! There sat two lovely tuna steaks. Now, the recipe calls for Ahi and this was Yellow Fin, but I decided to throw caution to the wind and go for it...or didn't it say Ahi? Hmm, where'd I get that? Anyhoo... there were only the two and they totaled just under a pound, so I went ahead and halved the recipe. I happen to love fresh tuna...heck, any fresh seafood for that matter. But, it HAS to be super fresh or I get kinda creeped out (I know, weirdo). Hubby on the other hand is not a big seafood fan...and he's even less a fan of rare meat (of any kind...makes me cringe when he orders his steak well-done). So, instead of leaving the tuna steaks rare, I cooked them through so that he would help me eat the salad. In all my tuna-euphoria, I forgot that I didn't have a couple of other ingredients called for, so I ended up subbing horseradish for wasabi (just as good, I think) and leaving out the scallions and my one of my favorite foods, avocado. Tuna Salad by Ina Garten, The Barefoot Contessa (halved)

1 lb. tuna steaks (1" thick)

2 Tbs. olive oil, plus more for brushing

1 1/4 tsp. kosher salt, plus more for sprinkling I used Himalayan Pink sea salt

1/4 tsp. freshly ground black pepper, plus more for sprinkling

1 lime, zested

1/2 tsp. wasabi powder I subbed horseradish

3 Tbs. freshly squeezed lime juice

1 tsp. soy sauce

5 dashes hot sauce

1 avocado, diced I omitted this, boo hoo :(

1/8 c. scallions, sliced I omitted, didn't have

1/8 c. red onion, minced I just sliced them up thin

Brush tuna steaks with a little olive oil. Season with salt & pepper. In a piping hot pan, sear for one minute per side longer if your hubby won't do rare.

Mix the next ingredients (lime zest through hot sauce) well to make dressing I just put everything into a jar and shook like crazy.

Chunk the tuna and toss it with the onions and avocado. Pour over the marinade and toss gently. Serve.

This is seriously delicious! I almost wish I had cooked the tuna rare so that I'd have to eat it all by myself. Great choice, Kate. This paired wonderfully with a bottle of Pinot Grigio. Head on over to see what the other Barefoot Bloggers did with this recipe! And, since I did this so late in the day, I decided I'd just head on over to visit Tyler while I was at it. I was still barefoot and it was absolutely gorgeous outside, we went ahead and cooked up some of Tyler's dads awesome Chili Dogs. These were super simple, as well. Chili Cheese Dogs by Tyler Florence Eat This Book p. 186 slightly adapted Extra virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 c. ketchup 1 tsp. chili powder 2 tsp. prepared yellow mustard Negra Modelo- few glugs Himalayan Pink Sea Salt freshly ground black pepper 4 hot dogs 4 hot dog rolls 1/2 c. grated Cheddar cheese Put a skillet over medium heat and drizzle in a 2-count of olive oil When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder and mustard and simmer for 15 minutes, or until thickened. Season with salt and pepper. Don't forget to add your extra ingredients (my additions), a few good glugs of negra modelo (before simmering) and the Pink Himalayan sea salt to season. Cook your hot dogs on the grill, or know what...any way you like them. Put your dog in your bun, spoon over the hot chili and sprinkle with cheese. Dig in! I actually forgot to take any photos until I had already bitten in (I was so excited to eat them). So, two great Food Network personalities and chefs, one post....double duty! Be sure to head over to Tyler Florence Fridays to find out what everybody else cooked up with Tyler! If you haven't entered my giveaway for the month of May yet, be sure to head on over and do so, it'll only take a minute :)