Tarragon Potato Salad: A Barefoot Contessa Classic

 

A welcome addition to any barbecue or picnic, Potato Salad is a classic summer time favourite and considered by many to be one of the ultimate comfort foods. However Ina Garten's sensational Tarragon Potato Salad takes this humble side dish to another level. Fresh dill, tarragon, scallions, red onion, white wine vinegar, fresh squeezed lemon juice and homemade mayonnaise seasoned with fresh ground white pepper provide the creamy catalyst for cool firm Yukon Gold potatoes. Developed in Canada, Yukon Golds are a cross between a North American white potato and a wild South American yellow-fleshed one. A perfect compromise between dry, fluffy russet potatoes and moist, waxy varieties, Yukon Golds are incredibly versatile and perfect in Potato Salad, especially this luscious version by the one and only Ina Garten.

Tarragon Potato Salad
Serves 12

Recipe courtesy of Ina Garten

4 lb medium Yukon Gold potatoes
Maldon salt
2 cups good store-bought or homemade mayonnaise
1/4 cup freshly squeezed lemon juice
1/4 cup tarragon white wine vinegar
2 tsp freshly ground white pepper
6 tbsp chopped scallions, white and green parts
6 tbsp minced red onion
1/4 cup minced tarragon
1/4 cup minced fresh dill

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes or leave the skins on if you prefer. Slice into 1/2-inch thick coins and place in a mixing bowl.

Meanwhile, combine the mayonnaise, lemon juice, white wine vinegar and two teaspoons of Maldon salt and white pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon and dill, and toss gently. Allow the salad to sit for at least 30 minutes for the flavours to develop. Garnish with a little extra dill before serving at room temperature.

Moules Marinières with Leeks, Wine & Cream

 

Wine, cream, and butter — the holy trinity of any devout epicurean. Together they produce a mighty potion rich enough to enhance any dish. One of my favourites is Moules Marinières, a classic dish found in brasseries throughout the world. The essentials are simple: cook chopped leeks in an abundance of butter, add a dollop or two of white wine, lashings of parsley and a final flourish of light cream. Difficult? Hardly. Expensive? Not at all. Mussels are only $2.99/lb, but you'll need a reasonably good bottle of white wine, both for the broth and for quaffing afterwards. Moules is an easy dish that can be prepared in no time at all, and it's delicious, especially with a loaf of crusty bread to sop up the addictively delicious sauce. If you're feel sufficiently motivated, you can also make your own french fries for a traditional "moules et frites." Mon Dieu.

Moules Marinières 
Serves 2

1 lb mussels, de-beard and kept chilled until using
2 leeks, rinsed and thinly sliced
1 handful of fresh thyme
1 cup white wine
1/2 cup heavy cream
4 tbsp butter
kosher salt and white pepper
3 tbsp fresh parsley, chopped
Crusty French bread, for serving

In a large heavy-bottomed pot with a lid, heat the butter over medium heat until melted. Add the leeks, season with salt and white pepper and sauté until translucent, about 5 or 6 minutes. Then add the wine and fresh thyme, and stir to combine. Once the wine is bubbling, add the mussels and give them a stir to coat. Cover and turn the heat up to medium-high, and continue cooking 4 to 5 minutes, or until the mussels have opened up. Those that haven't, you should discard. Add the cream and parsley, and give it all a good stir. Serve the moules in one large bowl or portion into two warmed dinner bowls. Ladle the sauce overtop and garnish with some additional chopped parsley. Be sure to mop up the sauce with a loaf of warm crusty bread — delicious!

Lentil Salad with Roast Tomato, Red Onion & Cilantro

 

Inspired by Yotam Ottolenghi's recipe for Castelluccio Lentils with Tomatoes and Gorgonzola from his award-winning cookbook 'Plenty,' I created this modified version of his inspired masterpiece, while still retaining the spirit and exceptional flavour of the original dish, but eliminating some of the needless extra calories. Instead of adding soft and sinful morsels of high-fat Italian gorgonzola cheese, a generous dollop of thick and creamy low-fat plain Greek yogurt crowns the salad in its place. Still, flavour still reigns supreme with a magnificent marriage of sweet oven roasted cherry tomatoes, marinated sliced red onions, fresh chopped cilantro and heart-healthy low-cal lentils, all dressed with a fragrant vinaigrette of garlic, cumin, olive oil and both lemon and lime juice. Simple and delicious, this dish tastes as sensational as it looks.

Lentil Salad with Roast Tomato, Red Onion & Cilantro
Serves 12

2 19 oz can lentils, rinsed
Juice of 1 lime and 1 lemon
2 tbsp white wine vinegar
1 red onion, thinly sliced into rings
4 tbsp extra-virgin olive oil
2 tsp ground cumin
2 small garlic clove, crushed
1/2 cup chopped cilantro
20-30 cherry tomatoes, halved and roasted
1/4 cup olive oil
1 cup Greek yogurt, as garnish

Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before. 

Mix the lemon and lime juice, vinegar and a pinch of salt in a small bowl, then add the sliced onion rings and toss to coat. After 10-15 minutes the onions will soften and turn pinkish. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper.

Victoria Day Sponge Cake with Berries & Cream

 

Initially held in honour of Queen Victoria's birthday, Victoria Day is informally considered to be the beginning of the summer season in Canada. The Victoria Sponge was reputably her favourite cake, however it was Anna Duchess of Bedford, one of the Queen’s ladies-in-waiting, who has been credited for introducing the English to 'Afternoon Tea' and the custom of serving sponge cakes as part of the tea. At the time, the noble classes ate large breakfasts, small lunches and late suppers. Every afternoon, the Duchess reportedly experienced a 'sinking feeling,' and so requested tea and petite-sized cakes to be served. Many followed the Duchess’ lead, and the splendid ritual of afternoon tea was born.

Victoria Sponge Cake

Serves 8

Photo © RFB Photography

6 oz butter, soft

6 oz white sugar

3 large eggs

6 oz self-raising flour

1 lemon, zested

1 cup whipping cream

1 tsp vanilla extract

1 tbsp icing sugar and extra for sifting

3/4 lb strawberries

4 tbsp good quality strawberry or raspberry jam

Pre-heat the oven to 350°F. Butter and line two 8 or 9-inch cake tins with parchment paper. Using a standing mixer, beat the butter, sugar and lemon zest until it becomes pale and fluffy. Add the eggs one at a time, beating well. Then fold in the flour, one spoonful at a time, and blend until well combined.

Divide the mixture evenly between the 2 cake tins and level off with a knife. Bake for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch. Run a rounded butter knife around the inside edge of the cake tin and carefully turn the cake out onto a cooling rack. Meanwhile, hull the strawberries and slice them in half. Whip the cream, icing sugar and vanilla until it becomes quite stiff. 

When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral round the top of the cake. Serve with a lovely cup of tea.

Curried Couscous with Celery, Raisins & Almonds

 

Quick, easy and wonderfully delicious, this colourful Curried Couscous inspired by a recipe from The Barefoot Contessa Cookbook by Ina Garten, is a fragrant feast for the eyes. An intoxicating combination of fluffy couscous with plain Greek yogurt, curry powder, turmeric, celery, scallions and sliced almonds comes together beautifully in this exotic interpretation of the humble North African staple. 

Curried Couscous

Serves 6

1 1/2 cups couscous

1 tbsp unsalted butter

1 1/2 cups boiling water

1/4 cup plain yogurt

1/4 cup good olive oil

1 tsp white wine vinegar

1 tsp curry powder

1/4 tsp ground turmeric

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 cup small-diced celery

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried raisins

1/4 cup blanched, sliced almonds

2 scallions, white and green parts, thinly sliced

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the celery, parsley, currants, almonds, and scallions, mix well, and season to taste. Serve at room temperature.

Mom's Rhubarb & Strawberry Crisp

 

Like many treasured family recipes, my Mom's Rhubarb Strawberry Crisp holds a special place in my heart. My Mom isn't a baker as such, but she has mastered some desserts really well, like her Nanaimo Squares and fabulous Fruit Crisps. Her luscious crisp topping is a sweet nutty mx of oats, brown sugar, cinnamon, melted butter, flour and slivered almonds, which bakes into a buttery, nutty crispy crumble. Mom's Rhubarb Strawberry Crisp can be made any time of the year, but it tastes best when fresh local Ontario rhubarb is at its peak.

Mom's Rhubarb & Strawberry Crisp
Serves 8

Filling:

1 lb rhubarb stalks, sliced 1/2 inch thick

1/2 cup granulated sugar, divided

1/2 lb strawberries, hulled and quartered

1 1/2 tbsp cornstarch

1 tsp fresh lemon juice

1 tsp pure vanilla extract

Crisp Topping:

1 stick (4 oz) unsalted butter, softened

1/2 cup light brown sugar

3/4 cup all-purpose flour

3/4 cup quick-cooking rolled oats

1/4 cup slivered almonds

1 tsp cinnamon

1/4 tsp salt

Preheat the oven to 375°F. In a bowl, toss the rhubarb with half of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries, and discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to an 8 or 9-inch square glass baking dish.

Combine all of the topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving with a big scoop of vanilla iced cream, if you want to "push the boat out".

Cheesy Spinach & Mushroom Baked Penne al Forno

While Lasagna is made with thin sheets of pasta, Pasta al Forno is made with short cut pasta, such as Penne, Rigatoni, Fusilli or even Farfalle. Having produced a double recipe of Penne all'Arrabbiata earlier in the week, I decided to create a cheesy Penne all'Arrabbiata al Forno with the addition of fresh green spinach, sautéed cremini mushrooms, creamy cottage cheese, grated mozzarella and freshly grated Parmigiano-Reggiano. Assembled in alternating layers much like a lasagna, and baked for half an hour until it's beautifully bubbly and the top is golden brown, this luscious Penne al Forno is comfort food at its best.

Cheesy Spinach & Mushroom Baked Penne Arrabbiata

Serves 4

1/4 cup olive oil

6 cloves garlic, sliced very thin 

3/4 tsp crushed red pepper flakes 

2 tbsp tomato paste

28 oz can San Marzano tomatoes 

1 1/4 tsp salt, divided

1/4 tsp black pepper

1 tsp granulated sugar

16 oz penne

8 oz cremini mushrooms, sliced 

2 tbsp butter

3/4 cup Parmigiano-Reggiano, freshly grated, divided

9 oz mozzarella, 1/3 cubed, 1/3 grated, 1/3 sliced

8 oz cottage cheese or ricotta

5 oz fresh spinach

Fresh basil, for garnish

In a medium saucepan over medium heat, heat oil, tomato paste, garlic, pepper flakes, paprika and a teaspoon of salt, while stirring occasionally. Cook for 6-7 minutes or until you get a deep red coloured sauce. Add the tomatoes, sugar, black pepper, and bring to a simmer, breaking the tomatoes down with a wooden spoon as they cook. Keep cooking, stirring occasionally until thickened, about 10-15 minutes.

In the meantime, cook the penne in salted water according to the package instructions until just 'al dente'. Reserve pasta water in case you need to use it later. Drain the cooked pasta, and add it to the tomato sauce. If needed, adjust the consistency by adding reserved pasta water. Add 1/2 cup Parmigiano-Reggiano cheese and stir a few times until it melts, then add the cubed mozzarella. 

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and season with salt and ground pepper, and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

Preheat the oven to 400°F and grease a 2-quart rectangular or oval baking dish with butter, then transfer half the pasta to the prepared dish. Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and remaining Parmesan, and pulse two to three times. Combine half the cottage cheese mixture with the fresh spinach. Drop spoonfuls of the spinach mixture over the pasta, then top with the sautéed mushrooms, followed by the remaining pasta, then the last of the plain cottage cheese mixture. Finish with the remaining grated Parmigiano-Reggiano and the sliced mozzarella laid on top. Season with a sprinkle of salt and fresh cracked pepper, then place in the preheated oven.

Bake until bubbly and golden brown on top, about 40-50 minutes. Let stand for 10 minutes, then scatter fresh basil leaves over the top and serve.