Chicken with Goat Cheese and Basil

The tagline for Ina Garten’s cookbook, Barefoot Contessa at Home is “Everyday recipes you’ll make over and over again.” This chicken is a perfect example of a delicious, easy, five-ingredient-or-less entrée you’ll want to make frequently. Creamy goat cheese and sweet basil give flavor to the chicken as it roasts, and the crisp, golden brown skin ensures that several textures pop in your mouth.

Chicken with Goat Cheese and Basil

6 boneless chicken breasts, skin on

8-10 ounces goat cheese

6 large fresh basil leaves

olive oil

salt and pepper

Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into ½ inch thick slices and place 1 or 2 slices, plus a large basil lead under the skin of each chicken breast. Pull the skin over as much of the meat as possible.

With your fingers, rub each piece with olive oil and sprinkle generously with salt and freshly cracked pepper. Bake the chicken for 35-40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Steak Sandwich

I've made this sandwich more times than I can count, and have never been disappointed. Originally featured on Barefoot Contessa, the only change I’ve made to her recipe is grilling the bread prior to assembling the sandwich. I like a bit of a crunch.

Steak Sandwich

Recipe adapted from Ina Garten

Makes 4 sandwiches

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak

Kosher salt and freshly ground black pepper

Olive oil

1 large yellow onion, sliced in rings

1 recipe Mustard Mayo, recipe follows

4 ciabatta rolls, sliced in 1/2

1 cup arugula

Season the steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion, sprinkle with salt and pepper, and sauté until the onions are browned and caramelized, about 10 minutes.

Heat a grill pan on medium-high heat. Drizzle olive oil over sliced bread and place on the grill for several minutes, until bread is golden.

To assemble the sandwiches, spread a spoonful of Mustard Mayo on the bottom half of each roll. Place a layer of steak strips on top of the mayo. Carefully arrange a handful of arugula over the steak and top with the caramelized onions and cover the sandwiches with the top half of the rolls.

Mustard Mayo:

3/4 cup good mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons sour cream

1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

Yield: 1 cup

Barley Salad with Roasted Tomatoes

If you need something to take to a picnic or BBQ this summer, try this. Barley salad can be served warm, cold, or at room temperature, making this a great option for travel.

Barley has existed for centuries, dating back to ancient Egypt when it was used to make bread and beer. Today, barley is available in most grocery stores, so it's easier than ever to enjoy this healthy, light salad.

I first came across a similar recipe in Martha Stewart Living under the guise of Roated-Tomato Tabbouleh. It called for bulgur wheat, which I couldn’t find (FYI – bulgur is in the baking aisle, not the grain aisle), so I substituted barley and found it to work just as well. After adding water, the barley takes care of itself on the stove for about 45 minutes.

While the barley cooks, you can prepare the other ingredients and roast the tomatoes. Many similar salads call for halved cherry tomatoes (which I also love!), but taking time to roast them brings out their sweetness and adds a depth of flavor that you wouldn’t experience by simply tossing in raw, diced tomatoes.

Barley Salad with Roasted Tomatoes

2 cups barley

1 cup fresh basil leaves, chopped

1 cup fresh parsley, chopped

10 large mint leaves, chopped

6 plum or Roma tomatoes, halved

1 garlic clove, minced

2 tablespoons red wine or sherry vinegar

1-4 tablespoons extra virgin olive oil

2 scallions, thinly sliced

Juice of 1 lemon

Coarse salt and freshly ground pepper to taste

Preheat oven to 425 degrees. Cook barley according to package directions and set aside in a large glass bowl.

Combine chopped herbs in a bowl, reserving 2 tbsp. basil and parsley. Toss tomatoes with garlic, vinegar, 1 teaspoon oil reserved parsley and basil mixture, and place on a foil-lined baking sheet. Roast until tomatoes begin to soften, about 15 minutes. Let cool, and chop into smaller pieces.

Add roasted-tomatoes, remaining herbs, scallions, lemon juice, salt, pepper, and oil to barley ad gently toss. Salad can be served warm, chilled or at room temperature. 

Travel: San Diego

This past weekend we headed to San Diego to visit some friends who hand-picked our culinary stops. Below are a few of the places we visited, along with links in case you'd like to visit yourself.

Bleu Boheme

In the Kensington neighborhood, new restaurant Bleu Boheme presents dishes right out of Julia Child’s cookbook. The menu, written out on a wall-sized chalk board, offers French classics like Boeuf Bourguignon and Coq Au Vin served alongside crusty sourdough bread placed on an artisan wood platter.

My Filet Mignon was served on a long plate flanked by sautéed green beans and shallots, and Bleu Boheme's signature fries. The potatoes are cut long and skinny, dusted with flaky sea salt, minced rosemary, and sprinkled with lavender - an intoxicating combination. Dripping candles and classic French music create warm ambiance perfect for a cozy dinner with friends.

San Diego Wine & Culinary Center

Sit outside around a fire pit to warm up on a cool southern California night at this perfect post-dinner wine bar. For $7, a server will bring you three tastings of local, Temecula valley wine, or you can choose a glass of the house wine for $5. Add a cheese platter and relax downtown after a long day.

Petco Park

This was my first professional baseball game in years, and despite the overpriced, sugar covered, and saturated fat-filled offerings, I wasn't about to forgo some classic ballpark food. Two hot dogs and a bottle of water will set you back $15. But don’t forget the enormous snow cones ($4.50) and sweet kettle corn ($5). Have fun watching the game and you’ll forget about the hole in your wallet.

Nectarine and Blueberry Crisp

The contrast of cool vanilla ice cream with warm, gooey fruit is what makes this recipe so intriguing. I’ve attempted this dish three times: Once with nectarines, once with peaches, and this time with apricots since it was the only stone fruit variety available at the store this week.



It turns out that of the three varieties, I prefer apricots the least (though that didn't stop me from eating this). If you can find them, choose nectarines or peaches. The nutty aroma of amaretto will fill your kitchen as this bakes, and after suffering through the 45 minute wait, a sugary-sweet, bubbly masterpiece awaits. Yum!

Nectarine and Blueberry Crisp

Recipe adapted from Giada De Laurentiis

Topping:

1 cup all-purpose flour

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 cup crushed amaretti cookies, coarsely crushed

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Filling:

2 tablespoons sugar

2 tablespoons all-purpose flour

3 pounds nectarines, pitted and sliced into thick wedges

8 ounces blueberries

3 tablespoons Amaretto liqueur (recommended: Disarrono)

Vanilla ice cream

To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.

To make the filling: Preheat the oven to 350 degrees F. Butter an 8 by 8 by 2-inch baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.

Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Serve alongside a scoop of vanilla ice cream.

Tuscan White Bean Dip

A version of this recipe appeared in Bon Appetit several months ago, and after adding a few (easy) ingredients, it’s the perfect snack I can’t get enough of. I'll even admit to skipping dinner and eating this instead – it’s that delicious. My crudites of choice are freshly steamed green beans, toasted pita chips, and cauliflower, but any combination will work.

Tuscan White Bean Dip

1 can canellini beans, drained

1 tbsp. balsamic vinegar

2 tbsp. olive oil (or more depending on desired consistency)

1 tbsp. basil, chopped

1/3 cup pine nuts, toasted

zest of 1/4 lemon

1/2 tsp. sesame oil

salt and pepper to taste

Toast pine nuts in sauté pan over medium heat, tossing frequently until golden brown. Set aside.

Rinse beans under cold water and add to food processor. Add balsamic vinegar, sesame oil, salt and pepper, and pulse until beans begin forming a paste. Stream in olive oil to desired consistency.

Place in serving bowl and add basil, lemon zest and stir to combine. Scatter pine nuts over the top and a small drizzle of olive oil (if desired). Serve with assorted crudites.

Notes: 1 can of beans serves two generously as an appetizer course. For a crowd, use two or even three cans.

Goat Cheese and Herb Crostini

Creamy goat cheese, fresh herbs, and sweet lemon – can an appetizer be any simpler? Bonus: You can make this hours ahead of time, and did I mention it’s a crowd pleaser? These will be gone in minutes, though I have seen guests savor them between main course bites at the dinner table.

This recipe will feed 3-5 as an appetizer, but can be easily doubled for a larger group.

Goat Cheese Crostini

½ a baget, sliced
1 8 oz. log of goat cheese, room temperature
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1 tsp. lemon zest
salt and pepper to taste

Preheat oven to 350 degrees. Slice baget in ½ inch rounds and arrange on a baking sheet. Sprinkle with olive oil and sea salt. Bake 10-12 minutes, until edges are golden brown.

In a shallow bowl, combine goat cheese, herbs, and lemon zest. Stir to combine. Add salt and pepper to taste.

To serve, arrange goat cheese in the center of a platter and layer crostini’s around the bowl. This is the interactive approach, as guests will spread the mixture themselves. Alternatively, to control the flow (since guests will likely cluster near these), spread the mixture yourself so no one will be fighting over the knife.

Falling for Tiramisu

I’ve never been passionate about Tiramisu. Many restaurant versions are too covered in cream (translation: soggy) or saturated with espresso to be appealing. My husband on the other hand, loves Tiramisu, and requested that I at least attempt making it. "Let's just see what happens," he said. Well...I loved it!

For this recipe I worked with an 8×8 pan and used 18 ladyfingers per layer. The sweetness of the mascarpone combined with the slight bitterness of espresso makes a delicious after-dinner combination. Bonus: You can make this ahead of time (like on your lunch break).

Tiramisu

Recipe courtesy Giada de Laurentiis

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Roasted Garlic

If forced to choose three ingredients I couldn’t live without, garlic would be one of them (followed by basil, tomatoes, sage, olive oil, chocolate, pasta, sea salt, butternut squash…). The list goes on. But garlic, that would be difficult to part with.

Garlic (roasted, sautéed, grated or sliced) is prominent in many of my childhood memories, like when I watched my grandmother roll garlic-infused meatballs between her hands. And being Italian, garlic is not optional.

Roasted Garlic

2 large bulbs garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

With a serrated knife, cut bulbs lengthwise and arrange upright on foil. Drizzle with olive oil, salt, and pepper. Before closing, pour up to one tablespoon of water into the foil package so garlic will steam.

Tightly close foil and place package on a baking sheet. Roast for 30-35 minutes until garlic cloves are golden and soft. Remove from the oven and let cool several minutes before handling.

Use to make salad dressings, marinades, the base of an easy pasta sauce (just add olive oil, salt, pepper, and fresh herbs), or spread on toasted bread instead of butter.