APPERTIZER Roasted Eggplant Spread

Copyright 2002, Barefoot Contessa Family Style, All rights reserved

d3l1ç1ðu§ tip:

Serve with feta cheese, olivers and either chips or olive and sun-dried tomato bruschetta. Only rough puree the baked eggplant mixture.

Ina's 5 rules of entertaining:
1. Make it really easy
2. Make it in advance
3. Buy as much as you can and make a few things
4. Make food that is really familiar and comforting (it makes people feel good)
5. Have a REALLY good time. :)

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Episode#: IG1B14
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

SIDE DISH Roasted Red Peppers with Basil Oil

Copyright, 2004, Ina Garten, All Rights Reserved

Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

Episode#: IG1C10
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

ENTRE Vegetable Pot Pie

Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Yield: 4 servings

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good vegetable or chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Episode#: IG1C10
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

DESSERT Broiled Peaches with Bourbon Cream and Pecans

Recipe courtesy Emeril Lagasse, 2002

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

2 large, firm-ripe peaches, cut in half and stones removed
1/4 cup light brown sugar
1/2 cup heavy cream
2 teaspoons Bourbon whiskey
1 teaspoon powdered sugar
1/2 cup lightly toasted, coarsely chopped pecans

Preheat the broiler. Line a broiler pan with aluminum foil. Arrange the peaches, cut sides up and sprinkle with the brown sugar. Broil until golden brown and the sugar is bubbly and starting to caramelize watching carefully to prevent burning and turning the pan as necessary, 3 to 5 minutes.
In a medium bowl, beat the cream until soft peaks start to form. Add the whiskey and powdered sugar and beat until slightly stiff.

Transfer the peaches to plates and top with a dollop of cream. Sprinkle with the nuts and serve.

Episode#: EM1F60
Copyright � 2003 Television Food Network, G.P., All Rights Reserved