This recipe can be found in Back to Basics, page 126.
For dinner last week, I decided to tackle my first of what will eventually be many Barefoot Contessa pork recipes. To be honest, pork has never been my favorite meat. The texture, to me, is in between chicken and steak and since I’m not a big fan of steak (or beef in general), pork has always hard to swallow.
Continue reading “Barefoot Contessa 46 Herb-Marinated Loin of Pork”
This recipe appears in Back to Basics, page 160.
As the side dish for the Cheesy Chicken Enchiladas I made for dinner last Friday, I decided to keep with the Mexican theme and a make corn side. This looks like a simple corn dish, but since it’s from Ina Garten, we know that the dish takes a humble corn side dish and cranks up the flavor volume.
There isn’t much to say about this flavorful and easy side dish. It combines uncooked corn (I used canned corn since it’s winter), a red onion, a pepper, and some spices to add color and flavor to what would be an otherwise bland dish. This is totally one that should be in your back pocket for large crowds since it has the potential too feed around a dozen people.
I did modify the recipe and used a red pepper instead of an orange one and I changed up the spices. As long as the spices you choose work well together, you shouldn’t have an issue with this dish being tasty.
(The photo of this dish is in the header image above!)
This recipe comes from “Barefoot Contessa Back to Basics,” page 88
The second of three recipes that I made on Friday was the side dish.
I decided to complement my main dish and the dessert, I wanted a nice Fall-themed salad. So, I found a salad that used both butternut squash and apple cider! Perfect!
Granted, I ended up serving this a bit differently than called for. The vinaigrette ended up being cool, not warm, but I’m not really sure I would like a warm dressing anyway.
Despite this dressing tasted yummy and complemented the roasted butternut squash, walnuts, and dried cranberries in the salad. I also discovered that arugula is NOT my favorite lettuce, so I may end up having to switch it out in the future. It seems like Ina uses arugula quite often.
If you are interested in making this dish, be warned that if you add the cranberries to your roasting pan for the last 5 minutes, like the directions state, you may end up with some burnt cranberries on your tray. But! It’s totally worth it. Who knew roasting dried cranberries would bring out the flavor??
Sadly, I do not have any photos of this salad…or even the main course. I get too excited to eat the things I make that I sometimes forget to snap a pic!
Please forgive me.
