ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
BAREFOOT CONTESSA'S LASAGNA
Make and share this Barefoot Contessa's Lasagna recipe from Food.com.
Provided by cookinginmarin
Categories One Dish Meal
Time 1h
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
- Bake for 30 minutes, until the sauce is bubbling.
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
THE BAREFOOT CONTESSA'S ZUCCHINI WITH PARMESAN
Make and share this The Barefoot Contessa's Zucchini With Parmesan recipe from Food.com.
Provided by Irish Rose
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove ends of zucchini and cut them in half lengthwise. Then slice them diagonally in 1/2" slices.
- Heat olive oil in large sauté pan and add the onions. Cook for 10 minutes on medium low heat until they just start to brown. Add the zucchini, salt(I use Kosher salt) and pepper. Toss occasionally for 10-12 minutes or until just cooked through. Al dente, please no soggy zucchini. Sprinkle with grated Parmesan and cook for about 30 seconds more. Remove to serving platter and serve immediately.
- Don't add too much zucchini to pan or it will steam instead of sauté. Cook in two batches, if necessary.
Nutrition Facts : Calories 168.6, Fat 9.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 710, Carbohydrate 16, Fiber 4.6, Sugar 11.4, Protein 7.6
BAREFOOT CONTESSA'S ZUCCHINI VICHYSSOISE (INA GARTEN)
Make and share this Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) recipe from Food.com.
Provided by larry 2
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
Nutrition Facts : Calories 296.4, Fat 3, SaturatedFat 1.4, Cholesterol 7, Sodium 1142.6, Carbohydrate 61.7, Fiber 10.2, Sugar 20.1, Protein 11.5
ZUCCHINI VICHYSSOISE
Make and share this Zucchini Vichyssoise recipe from Food.com.
Provided by Manami
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter or margarine and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
- Add the potatoes, zucchini, vegetable broth, salt and pepper; bring to a boil, then lower the heat and simmer for 30 minutes.
- cool for a few minutes and then process through a food mill fitted with the medium disc.
- Add the cream and season to taste.
- Serve either cold or hot, garnished with chopped chives &/or zucchini.
Nutrition Facts : Calories 278.1, Fat 9.1, SaturatedFat 3.5, Cholesterol 14.4, Sodium 1890.7, Carbohydrate 35.6, Fiber 3.9, Sugar 5.8, Protein 15.1
BAREFOOT CONTESSA'S HASH BROWNS - INA GARTEN
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband....I have posted the other things she made which are recipe #85447, recipe #85449, and recipe 85451. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in frying pan.
- Add onions and potatoes.
- Add salt and pepper.
- Let brown and then toss.
- Repeat until nicely browned.
- If you are making the other recipes just place in oven to keep warm until everything is done.
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