ROSEMARY POLENTA
This recipe was adapted from Ina Garten's The Barefoot Contessa show. A great way to serve polenta, and can be made ahead.
Provided by Sharon123
Categories Breakfast
Time 16m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Nutrition Facts : Calories 300.7, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 291.3, Carbohydrate 21.9, Fiber 1.5, Sugar 1.2, Protein 7.4
THE BAREFOOT CONTESSA
Steps:
- Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
- On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
- Strain the drink into the cocktail glasses and garnish with the rosemary stem.
BAREFOOT CONTESSA'S ROSEMARY POLENTA
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.
Provided by Juenessa
Categories Breads
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
- Add the chicken stock, half-and-half, and milk and bring to a boil.
- Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
- Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Off the heat, stir in the Parmesan.
- Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies.
- Lift each one out with a spatula and cut diagonally into triangles.
- Dust each triangle lightly in flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.
- Add more butter and oil, as needed.
- Serve immediately.
- **Cook time does not include refrigeration time.
Nutrition Facts : Calories 300.8, Fat 20.9, SaturatedFat 10.3, Cholesterol 46.4, Sodium 267.1, Carbohydrate 21.9, Fiber 1.6, Sugar 1.2, Protein 7.4
ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
ROSEMARY ROASTED CASHEWS
Make and share this Rosemary Roasted Cashews recipe from Food.com.
Provided by seahorse73
Categories Brunch
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
- Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
- Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
- Serve warm.
BAREFOOT CONTESSA'S PROVENCAL TOMATOES
From Barefoot Contessa Family Style Cookbook. Ina says this recipe was inspired by Julia Child. Note: Do not use packaged bread crumbs; you must use fresh bread crumbs!
Provided by Juenessa
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible.
- Cut them in half crosswise and, with your fingers, remove the seeds and juice.
- Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
- Sprinkle the tomato halves generously with salt and pepper.
- With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
- Bake the tomatoes for 15 minutes, or until they're tender.
- Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
- Serve hot or at room temperature.
Nutrition Facts : Calories 69.7, Fat 2.7, SaturatedFat 1.4, Cholesterol 7.4, Sodium 85.9, Carbohydrate 8.5, Fiber 1.5, Sugar 2.9, Protein 3.6
BAREFOOT CONTESSA'S PARMESAN CHICKEN STICKS
Make and share this Barefoot Contessa's Parmesan Chicken Sticks recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 30m
Yield 14-16 sticks
Number Of Ingredients 10
Steps:
- Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
- Combine the flour, salt, and pepper on a dinner plate.
- Beat the eggs with 1 tablespoon of water on a second plate.
- Combine the breadcrumbs and Parmesan on a third plate.
- Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
- Don't crowd the pan.
- Add more butter and oil and cook the rest of the chicken breasts.
- Serve each strip on a skewer or stick.
- You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Nutrition Facts : Calories 147.8, Fat 3.6, SaturatedFat 1.3, Cholesterol 64.1, Sodium 397.9, Carbohydrate 12.9, Fiber 0.7, Sugar 0.6, Protein 14.8
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