Saturday, August 22, 2009

Three Recipes

To go with my "Three" theme, I'm posting three new-to-me recipes for you to try (and promptly devour). I've made all of these this week. They were post-worthy. :)

Easy Cheese Danish
from Barefoot Contessa at Home

by Ina Garten

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

note: I am eating one of these with coffee this morning for breakfast. Ah-maz-ing.


Garlic Croutons
adapted from Barefoot Contessa at Home
by Ina Garten

1/2 loaf pumpernickel bread
1 large garlic clove
1 tablespoons good olive oil
kosher salt and freshly ground black pepper
Slice bread into 1/2 inch cubes.
Crush garlic w/ side of a chef's knife and discard the peel. In a medium saute pan, heat the oil over medium heat and add the garlic. Cook for about 1 minute, until the garlic starts to brown, and then discard the garlic. Add the bread cubes, sprinkle with salt and pepper, and cook over medium heat, tossing occasionally, until browned on all sides.

note: I literally danced around my kitchen for joy when I tasted one of these. My taste buds made me do it.
confession: Ina uses regular white bread in her original recipe. Buuut...I was inspired by the lust inspiring croutons at this restaurant to make them with pumpernickel. You may use whatever tickles your fancy.


Baked Potato Salad
from a friend

red potatoes

green onion
bacon bits
shredded cheddar cheese
Ranch dressing
Ranch dressing mix (dry)
sour cream

I don't have measurements for this one because a friend gave me the ingredients and just said 'whip it together!'
So I did. :)
One note for you is how to cook the potatoes (can't eat them raw...)
Place potatoes in and 2 T. salt into a large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
When potatoes are cool enough to handle, cut them into quarters or halves.
Mix with other ingredients.
(potato instructions from Barefoot Contessa at Home)
If you make any of these, let me know! I love to share recipe turn-outs and see how you liked them!
P.S. Can I just say that I think Ina Garten has not made a false move in her delicious little life? "Idolize" would be the word.


Jamie Willow said...

did you take the photo's?

Anonymous said...

can I come????

Mrs. B. said...

Jamie - just the croutons (the worst one.) ;)
The others I snagged from

Jamie Willow said...

you are funny, it's a great crouton photo! I think...can't say I've actually looked at many...