Roasted Chicken, Pasta & Sun-dried Tomatoes

•  1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

I added roasted chicken from a rotisserie cooked grocery store  

Dressing:

• 5 sun-dried tomatoes in oil, drained  ( I added more cause I love them)
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. 

Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

Dressing
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Panzanella

(Source: Barefoot Contessa Parties! and the Food Network)

Serves 12

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
2 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1/4 red bell pepper, seeded and cut into 1-inch cubes
2 stalks celery cut in slices
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Lentil Vegetable Soup -Barefoot Contessa

1999, The Barefoot Contessa Cookbook, All Rights Reserved

8 to 10 servings

* 1 pound French green lentils
* 4 cups chopped yellow onions (3 large onions)
* 4 cups chopped leeks, white part only (2 leeks)
* 1 tablespoon minced garlic (3 cloves)
* 1/4 cup good olive oil, plus additional for drizzling on top
* 1 tablespoon kosher salt
* 1 1/2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
* 1 teaspoon ground cumin
* 3 cups medium-diced celery (8 stalks)
* 3 cups medium-diced carrots (4 to 6 carrots)
* 3 quarts chicken stock
* 1/4 cup tomato paste
* 2 tablespoons red wine or red wine vinegar
* Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Barefoot Contessa’s Provencal Vegetable Soup

• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
• 3 cups 1/2-inch-diced carrots (1 pound)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 quarts homemade chicken stock or canned broth
• 1 teaspoon saffron threads
• 1/2 pound haricots verts, ends removed and cut in 1/2
• 4 ounces spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Yield: 1 cup

Ina's Pomegranate Breakfast Soda

* 16 ounces pomegranate juice
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar

Directions

Mix the ingredients together in a pitcher and serve over ice

My Note: Could add vodka for an evening drink

Barefoot Contessa Omelet for for Two or 4

* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan. Serves 2 large portions or 4 regular portions

Roasted Brussel Sprouts from Barefoot Contessa

I love Ina... and have rarely made a recipe of hers that I did not like.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.