HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)
These are the most wonderful potatoes. My family all really love them. How nice to have wonderful and easy in the same recipe. When new potatoes aren't available I have used the bags of very small potatoes available in any supermarket. This recipe is too good to be left for only one time of year!
Provided by GaylaV
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large heavy bottomed pot.
- Add the whole potatoes, salt and pepper and toss well.
- Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
- Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
- Turn the heat off and keep the lid on for another 5 minutes.
- Toss gently with herbs and serve hot.
- Enjoy!
Nutrition Facts : Calories 198.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 467.4, Carbohydrate 29.9, Fiber 4.6, Sugar 2.2, Protein 3.3
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
GAZPACHO ADAPTED FROM BAREFOOT CONTESSA
A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal.
Provided by BarbryT
Categories Onions
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
- After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.
- Chill thoroughly before serving.
Nutrition Facts : Calories 148.7, Fat 9.4, SaturatedFat 1.3, Sodium 985.9, Carbohydrate 16.7, Fiber 2.6, Sugar 11.2, Protein 2.9
SIMPLY HERBED TOMATOES
An easy tomato side made with fresh herbs and quickly cooked in a skillet. It is so flexible, use whatever herbs you like! Adapted from the Barefoot Contessa.
Provided by Recipe Reader
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a small skillet over medium heat.
- Add garlic, tomatoes, herbs, salt and pepper and turn the heat to low.
- Cook 7 - 10 minutes, stirring occasionally until tomatoes have softened.
Nutrition Facts : Calories 77.5, Fat 6.9, SaturatedFat 1, Sodium 295.4, Carbohydrate 3.9, Fiber 1.2, Sugar 2.3, Protein 0.9
BAREFOOT CONTESSA'S HERB POTATO SALAD
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers". You can also use the small red potatoes or even Yukon Gold potatoes in place of the small white potatoes.
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes and 2 tablespoons salt in a large pot of water.
- Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
- Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.
- Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
- Slowly whisk in the olive oil to make an emulsion.
- Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.
- Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
- Add the onion, tarragon and parsley, and salt and pepper to taste.
- Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
- Serve cold or at room temperature.
- **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.
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