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New Release: The Barefoot Contessa At Home + a preview recipe
Ina Garten's new cookbook, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again, has finally arrived at Jessica's Biscuit. This is Ina as her fans long to see her, in her home, cooking and entertaining. Along with beautiful photographs of her dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With this cookbook, Ina Garten wants you to feel as comfortable entertaining in your home as she does in hers. To that end, there are menu planning tips, anecdotes, kitchen design strategies, and her secrets to making guests feel welcome and comfortable.
In her own words, from the introduction: "I hope in this book you'll find lots of recipes you'll want to make over and over again so that everyone who comes to visit will feel as much at home as you do."
See a recipe from her book after the jump - Frozen Berries with Hot White Chocolate.
Barefoot Contessa At Home | $21 at eCookbooks.com
Related:
Barefoot Contessa's Pantry Collection
Frozen Berries with Hot White Chocolate
Serves 6
My British television producers introduced me to this delicious concoction; it's hot white chocolate poured over frozen berries and it's served at two of London's most popular restaurants, The Ivy and J. Sheehey's. The combination of cold and hot is amazing. You can also use frozen berries; the individually flash-frozen kind are available in the freezer section of many grocery stores.
2 half-pints fresh raspberries
2 half-pints fresh blueberries
1 pint fresh strawberries, hulled and sliced thick
1 cup heavy cream
10 ounces good white chocolate (not chips), chopped
1/2 teaspoon pure vanilla extract
Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together.) Once they're frozen, store them in a freezer bag.
In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don't let the bowl touch the water. Heat the mixture until it's warm to the touch, about 110 degrees.
Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.
In a sidebar, Ina Garten notes:
I use Callebaut or Lindt White Chocolate.
The chocolate can be melted early and then reheated over simmering water to 110 degrees. Don't overheat or the chocolate will separate and burn.
By Robert | October 26, 2006 in Cookbooks | Permalink
