It’s cranberry season! That means I get to buy bags and bags of cranberries and bake lots of desserts with some and freeze the others (you can keep them in the freezer for about a year – just throw the bag in the freezer and that’s it!).
Well, when I added too much sugar to an apple crumble recipe, I knew that adding the recently bought cranberries would be perfect to save the dessert from being too sweet. With that addition, it occurred to me that this is a great fall dessert!
As you probably figured out by now, I really like Ina Garten. I watch her on the Food Network all the time and own one of her cookbooks, Barefoot Contessa at Home. Every time I look through it, I bookmark more recipes to try. The day after I put a post it on her pavlova with mixed berries recipe, I watched the episode where she made meringues chantilly with roasted berries. I liked the idea of everyone having his or her own serving. I also liked the fact that the berries would be roasted instead of just fresh, especially because the raspberries I had were frozen (yep, from the same batch as the raspberry jam). I also found some packaged strawberries in the freezer, my dad probably bought those when they were on sale.
These were surprisingly easy to make, probably because I used the Kitchen Aid stand mixer. The hardest part was the shaping, but after one or two even that got easier. I didn’t have a pastry bag (uni-tasker!) or a star tip, but I did have a zip top bag and some scissors, and that worked almost as well. Continue reading
I often try to make granola bars, only to find myself with granola in the end. After watching Ina Garten so easily make granola bars for her friends, I decided to try it out again. I added dried fruits and flax seeds to her basic recipe, and omitted the nuts so I could bring them into school (nut-free) and snack on them while there.
I ended up with 17 granola bars. There should have been 18, but one completely crumbled. I had it with milk the next morning. These granola bars were pretty easy to make. I cut them after a few hours and wrapped each one in wax paper. I then stuck them in zip-top baggies and stored half on the counter and half in the freezer.
Next time I think I’ll lower the sweetness and add some chocolate chips.
I decided to try out a new recipe for Asian-y peanut-y noodles and remembered seeing Ina Garten make some for a barbecue on the beach (don’t ask me how this fits in with a barbecue), so I searched for “sesame noodles” on the Food Network’s website and didn’t see it. I didn’t think I imagined this particular episode of Barefoot Contessa, so I narrowed my results by chef – and these Szechuan noodles were the first, third, and fourth hit (out of four).
Okay, so maybe the words sesame and Szechuan aren’t interchangeable, and maybe you don’t barbecue them, but I made them anyway, and I’m glad I did. The ingredients were overwhelming at first: Fresh ginger? Tahini? Sherry vinegar? But I ended up having many of them in the fridge/pantry already. I bought almost everything else from Whole Foods, and for the rest I left out or substituted with something I had lying around.
All of the spices and ingredients resulted in delicious layers of flavor, and although I made way too much (a whole pound of pasta for two people!?) I was able to enjoy leftovers, since this dish is just as tasty at room temperature, or even out of the fridge, than it is hot.