I love Ina. You know her, right?? The Barefoot Contessa?
There's just so much good food. More good living. Even better friends. And, for Ina, it's all so effortless. "How easy is that?" she queries in most episodes.
Aside from some kick-ass recipes, two things about her show make me happier that a pug with a pretzel: all the hugging and the Ina-Jeffrey love affair. In my favorite episodes, Ina mixes both and we get a few shots of Ina hugging Jeffrey.
Danggggg. Hugging in the Hamptons. Isn't it adorable??
I'm in the midst of loving two recipes. These are happening this week at the Kounkel home. I'd love to make an invite for people to share it with us, but I know the Kounkel boys and their chicken. After all, the pugs had to learn their pretzel-inhale technique somewhere, right?
Check out this chickie!
Ingredients
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Directions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe.html?oc=linkback.
There's just so much good food. More good living. Even better friends. And, for Ina, it's all so effortless. "How easy is that?" she queries in most episodes.
Aside from some kick-ass recipes, two things about her show make me happier that a pug with a pretzel: all the hugging and the Ina-Jeffrey love affair. In my favorite episodes, Ina mixes both and we get a few shots of Ina hugging Jeffrey.
I'm in the midst of loving two recipes. These are happening this week at the Kounkel home. I'd love to make an invite for people to share it with us, but I know the Kounkel boys and their chicken. After all, the pugs had to learn their pretzel-inhale technique somewhere, right?
Check out this chickie!
It's so gorgeous! It's so juicy! It's so nauseating to watch her chop that chickie!
Every fried chicken lover needs to make this chicken. I speak from experience. I made it out of the cookbook years ago, and forgot about it (deliberately) until I saw an episode of my favorite Contessa. There are reasons to forget it: it's messy (you'll have flour everywhere) and it's a multi-step process I generally try to avoid. But delicious? Oh, yeah, baby.
Ingredients
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Directions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/oven-fried-chicken-recipe.html?oc=linkback.
I also found a granola recipe I'm dying to sample. I accidentally asked Joe to pick up a few ingredients like dried cranberries and pitted dates, so I'm pretty sure he will decline a sample or two. Pals, line up. This one's a winner.
Ingredients
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-bars-recipe.html?oc=linkback.
And so, in closing, another Ina-ism: "Have fun."
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