food
IN A ’S G A R D EN R EC IP E S
®
GREEN SALAD VINAIGRETTE
Copyright
2 0 0 4
,
Barefoot in Paris,
Clarkson/
Potter Publishers, all rights reserved.
PREP:
15
MIN.
3
Tbsp. champagne vinegar or
whitewine vinegar
V i
tsp. Dijon mustard
V i
tsp. minced fresh garlic
i
extra-large egg yolk, at room
temperature
3/4
tsp. kosher salt
V4
tsp. freshly ground black pepper
V i
cup good olive oil
1.
In a small bowl, w hisk together the
vinegar, mustard, garlic, egg yolk, salt, and
pepper. W hile whisking, slow ly add the
olive oil until the vinaigrette is emulsified.
MAKES 6 TO 8 SERVINGS.
E G G S W
A P
_________________
Ina makes her Green Salad Vinaigrette
with a fresh raw egg yolk for a
wonderfully creamy dressing. If you are
concerned about the safety of using a
raw eggyolk, use 2 tablespoons
refrigerated or frozen egg product,
thawed, in place of theyolk. Theyolk
can be omitted altogether, but the
dressing will be less rich and creamy.
S M
A L L - P O
T S T O
C K
This variation reduces Ina’s recipe by a
third and easily fits in a 5-to 6-quart
stockpot. Makes 2 quarts.
Halve or cut up a 5-pound roasting
chicken (halve or cut so that it fits in the
pot and is submerged when water is
added) or use two small broiler/fryer
chickens. In as-to 6-quart stockpot
combine the chicken; 1 large yellow
onion, unpeeled and quartered;
2 carrots, unpeeled and halved; 2 small
celery stalks with leaves, cut into thirds;
2 small parsnips, unpeeled and halved;
6 sprigs fresh flat-leaf parsley; 5 sprigs
fresh thyme; 5 sprigs fresh dill; 3 cloves
garlic, un peeled and cut in half crosswise;
2 teaspoons kosher salt; and
V i
teaspoon
whole black peppercorns. Add 10 cups
water. Simmer as in main recipe.
Kitchen Note: The chicken meat will be
dry after simmering for several hours,
but can be reserved and used for soups
or casseroles.
CHICKEN STOCK
Stock is sim ilar to broth but is typically
richer and m ore concentrated. It gels when
chilled, but w ill liquefy again when heated.
I f you do not have a pot large enough to
make 6 quarts as In a does, see “Sm all-Pot
S to c k /
left.
Copyright
2 0 0 6
,
Barefoot
Contessa at Home,
C larkson/Potter
Publishers, all rights reserved.
PREP:
1
HR. COOK:
4
HR.
3
5-lb. whole roastingchickens
3
large yellow onions, unpeeled and
quartered
6
carrots, unpeeled, halved
4
celery stalks with leaves, cut in thirds
4
parsnips, unpeeled, cut in half (optional)
20
sprigs fresh flat-leaf parsley
15
sprigs fresh thyme
20
sprigs fresh dill
1
head garlic, unpeeled, cut in half
crosswise
2
Tbsp. kosher salt
2
tsp. whole black peppercorns
1.
Place chickens, onions, carrots, celery,
parsnips (if using), parsley, thyme, dill,
garlic, salt, and peppercorns in a
16
- to
2 0
-quart stockpot. Add
7
quarts water
and bring to a boil. Sim m er uncovered for
4
hours. Strain the entire contents of the
pot through a colander and discard the
solids. Pack in quart containers and chill
overnight. Refrigerate for up to
5
days or
freeze for up to 6 months, m a k es 6 q u a r t s .
EACH
1
-CUP PORTION
19
cal,
2
g fa t
(1
gsat.
fat),
2
m gchol,
490
mg sodium, Ogcarbo, Og
fiber, Ogpro. Daily Values:
1
% calcium.
SPRING GREEN RISOTTO
Copyright
2 0 0 8
,
Barefoot Contessa Back
to Basics,
C larkson/Potter Publishers, all
rights resented.
START TO FINISH:
55
MIN.
i
V i
Tbsp. good olive oil
1V2
Tbsp. unsalted butter
3
cupschopped leeks, whiteand light
green parts (2 leeks)
l
cupchopped fennel
l
Vi
cups Arborio rice
V3
cup dry whitewine
4
to 5cupssimmeringchicken stock,
preferably homemade
1
lb. thin asparagus
10
oz. frozen peas, defrosted, or
l Vicups shelled fresh peas
1
Tbsp. freshly grated lemon zest
(2 lemons)
Kosher salt and freshly ground
black pepper
2
Tbsp. freshly squeezed lemon juice
V3
cup mascarpone cheese,
preferably Italian
V i
cup freshly grated Parmesan
cheese, plus extra for serving
3
Tbsp. minced fresh chives, plus extra
for serving
1.
Heat olive oil and butter in a medium
saucepan over medium heat. Add the leeks
and fennel and sauté for
5
to
7
minutes, until
tender. Add the rice and stir for a minute to
coat with the oil, butter, and vegetables.
Add the white wine and sim m er over low
heat, stirring constantly, until most of the
wine has been absorbed. Add the chicken
stock, 2 ladles at a time, stirring almost
constantly and w aiting for the stock to be
absorbed before adding more. T h is process
should take
25
to
30
minutes.
2.
M eanwhile, cut asparagus diagonally
in 1 V 2-in ch lengths and discard tough
ends. Blanch in boiling salted water for
4
to
5
minutes, until al dente. Drain and
cool im m ediately in ice water. (If using
fresh peas, blanch them in the boiling
salted water for a few minutes until the
starchiness is gone.)
3.
W hen risotto has cooked for
15
minutes,
drain the asparagus and add to the risotto
w ith the peas, lemon zest, 2 teaspoons
salt, and
1
teaspoon pepper. Continue
cooking and adding stock, stirring almost
constantly, until rice is tender but still firm.
4.
W hisk the lemon ju ice and mascarpone
together in a sm all bowl. W hen the risotto
is done, turn off heat and stir in the
mascarpone m ixture plus the Parmesan
cheese and chives. Set aside off the heat
for a few minutes, sprinkle w ith salt and
pepper, and serve hot w ith a sp rinkling of
chives and more Parmesan cheese. MAKES
4
DINNER/6 APPETIZER SERVINGS.
EACH DINNER SERVING
670
cal,
24
g fa t
(11
g
sat. fat),
51
mgchol,
735
mg sodium, 88gcarbo,
7
g fiber,
25
g pro. Daily Values:
67
% vit. A,
57
% vit. C,
21
% calcium,
38
% iron.
1 7 0 MARCH 2009 BETTER HOMES AND GARDENS
