The Caffe Concerto Cooking Demonstration on Saturday, January 18, 2014, featured the recipes of Ina Garten, the Barefoot Contessa.
Baked Fontina
(adapted from How Easy is That?)
1 and ½ lbs. Fontina
1 tsp. minced rosemary
¼ c. olive oil
1 tsp. kosher salt
6 cloves of garlic
1tsp. ground black pepper
1 TB minced thyme leaves
1 crusty baguette
Cut cheese into 1-inch chunks and place in a heavy cast-iron pan. Drizzle olive oil over. Thinly slice garlic, combine with thyme and rosemary and sprinkle over top. Sprinkle with salt and pepper. Place in broiler five inches from heat and cook for six minutes until cheese is melted and bubbling and starting to brown. Serve with bread.
Celery & Parmesan Salad
(adapted from How Easy is That?)
½ c. olive oil
½ tsp. anchovy paste
2 tsp. grated lemon zest
salt and pepper
¼ c + 1 TB lemon juice
12 stalks celery hearts
2 TB minced shallots
4 oz. Parmesan
1 tsp. celery seed
2/3 c. toasted chopped walnuts
½ tsp. celery salt
flat leaf parsley leaves
Whisk together oil, zest, ¼ c. juice, shallots, celery seed, celery salt, anchovy paste, 2 tsp. salt, and 1 tsp. pepper. Thinly slice celery hearts, including tender leaves, on an angle to make 5 cups and toss with remaining tablespoon of lemon juice and ½ tsp. salt. Add enough dressing to moisten well, cover, and refrigerate for at least an hour. To serve, arrange celery on a platter, shave Parmesan over top, and sprinkle with walnuts, parsley, and salt and pepper.
Indonesian Ginger Chicken
(adapted from the Barefoot Contessa Cookbook)
1 c. honey
½ c. grated ginger
¾ c. soy sauce
8-10 chicken thighs
¼ c. minced garlic
Cook honey, soy sauce, garlic, and ginger over low heat until honey is melted. Arrange chicken thighs in a baking pan, pour over the sauce, cover with foil, and marinate in the refrigerator overnight. Bake at 350 degrees for 30 minutes. Remove foil, turn chicken, increase temperature to 375 degrees, and bake another 30 minutes or until juices run clear. Remove chicken to a platter. Transfer sauce to a sauce pan and reduce until thickened. Pour over chicken.
Frozen Berries with Hot White Chocolate
(adapted from FoodNetwork.com)
1 and ¼ lbs. white chocolate
2 TB vanilla
2 and ½ c. heavy cream
2 and ¼ lbs. frozen berries
Combine chocolate, cream and vanilla and melt over low heat. Five minutes before serving, place berries on serving plates. Ladle sauce over top.
