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January 04, 2013

Salted Caramel Brownies | The Barefoot Contessa Project



This post is part of my "A Month with The Barefoot Contessa" project.  To read all about the project and to find the index of posts for the project, click here.

 


Salted Caramel treats have been around for quite a while, but that doesn't make them any less delicious!  I featured Salted Caramel Chocolate Cupcakes on this blog 2 years ago...  funny to look at those old photos!

I love how the Barefoot Contessa featured Salted Caramel Brownies in her new book - she doesn't reinvent the wheel.  She uses her own classic brownie recipe for Outrageous Brownies, then recommends that they be topped with a drizzle of store-bought caramel sauce, then flaked sea salt.  That's right, its not really a new recipe, but a new excuse to make brownies.... who doesn't need that?!

I made a half batch of my favorite brownie recipe and made it in an 8x8 pan.  My recipe is a combination of Martha Stewart's and the Barefoot Contessa's recipe.  It uses melted chocolate chips for a rich chocolate flavor.  I don't use extra chocolate chips, as Ina recommends, because I like the brownies to be soft and smooth inside, similar to chocolate truffles... as the name I gave them suggests : Chocolate Truffle Brownies.  If you use a box mix, which is great, too, the entire box will work great in a 8x8 or 9x9 pan, but as I mentioned, I made half of a batch of my homemade recipe.

 

Brownies baked in my favorite brownie pan - Golden Touch 8x8 Pan from Williams-Sonoma, $26.


I made my Homemade Salted Caramel Sauce - a lot easier than you would think.


Pour = Yum


Read to salt.

Be sure to be generous with the salt.  Thirty seconds later...


Approved!


Welcome to The Holiday Collection

When I look back to my favorite classic images of Christmas homes, tables and trees, I always find myself gravitating toward those that feel timeless, with warm colors and lovely natural elements as the centerpiece.  My perfect Holiday Home is filled with big, over abundant fresh greenery, warm gold tones, rich velvet and satin ribbons, natural elements of acorns, fruit and pinecones, tall glowing taper candles and kraft paper packages, all settled into worn wood antiques, neutral upholstery and accents.  I've tried to translate that feel into this Holiday Collection, which includes simple ways to incorporate all of those feel good images for your Holiday, and little treasures and ideas for stocking stuffers and creative hostess gifts.


Above : The Rustic Bells, Set of 3, sold out quickly this morning, but have now been restocked.


This view probably feels familiar by now.  I love to show you how just adding a couple of elements each season, your home can gracefully evolve with each season.  The essential elements are the same (Wood Block Print Cushion CoversThe Softest ThrowsGold Frames), but the accents bring the sense of season.


It is a bit too early for us to have an actual Christmas Tree, but this Antique Fir Tree Print brings a bit of classic christmas cheer to this corner.  The prints are so inexpensive ($4-6) that it is easy to switch them out every season.




I have been so excited to get these candles in stock.  I carry them every year and give them to my friends and family as gifts at Thanksgiving.  Only available during the holiday season (the candle company only makes one batch!) they are my favorite hostess gift to give during the holidays.



The natural scent that these candles have from the Bayberry is warm, earthy and just a bit spicy.  If you've ever visited Nantucket, the scent of the Bayberry shrubs greet you as you get off of the fairy - completely nostalgic and comforting. The candles were among the most prized candles in colonial America because of their clear, consistent light and warm scent.

The card that is enclosed with the candles tells the history of using Bayberry Candles at Christmastime :


"These tapers are handcrafted using the purest bayberry wax.  Bayberry wax is the rarest and most prized of all candle waxes, and has a warm, earthy, spicy aroma.  According to tradition, to bring good luck, you must burn a Bayberry Candle on Christmas Day.  If the flame burns bright and the light shines clear, then heaven will bless you throughout the year."















Sledding Lumbar Hooked Pillow, $45
















Holiday Gift Wrap & Tags
































Holiday Entertaining Collection









Bits of fresh fruit for color.


Mix and Match, Old + New Silver, always my favorite.



Holiday Baking

















We always make an effort to incorporate the Christmas Story into as many of our Holiday activities as we can.  Sometimes with all of the visits to Santa, decorating the tree, and parties, the true meaning of Christmas can easily get lost in the bustle, especially for children.  When I saw this very special collection of Copper Cutters in the form of a Nativity scene, I knew that this would be a great "Nativity" set for my kitchen window sill.  
I'll look forward to spending some time with Emma as we make and decorate these - it might be a fleeting moment of a brief story, but incorporating it into our Holiday tradition, then passing these cutters down to her, will help her continue the tradition.






All sizes of the Baking Baskets are back in stock.  I have some great ideas for these that include wrapping them in parchment, then in a tea towel and ribbon that I think will be my favorite Hostess Gift for the season.  Stay tuned...  speaking of gifts...



This is another departure from my typical product selection (as were the wraps last season), but more and more I realize that this store is really just a collection of my very favorite things.  

My friend introduced me to these earrings in college and they've been a staple in my wardrobe since.  I get endless compliments on them - most people think they are real ; )  They are perfectly understated, with just the right amount of sparkle.
This is the style that I've been wearing on a daily basis lately.  I wear them everyday and they look perfectly delicate and special with anything and everything.  They wrap all the way around the earlobe, making them so sensible and comfy for everyday, too.
Gold or Silver available in most styles.


Each pair comes packaged in a muslin sachet, tucked in a slate grey jewelry box, and tied with a Small Velvet Ribbon... perfect on size fits all stocking stuffers for the girls in your life.  They are affordable enough to be a great Hostess Gift for a special dinner and are always the best birthday present for a girlfriend.





As I've mentioned before, I have a very simple closet with mostly basics.  I rely on classic accessories like wraps and jewelry to take me from dressing up to down, and season to season.  These Crystal huggie style earrings are my dress-up earrings that can make a white oxford shirt with flats look dressy enough for a festive party.  They are also my to-go for formal events, and they look completely classic with satin or silk.




Of course, when placed in this lovely Oval Trinket Box ($40) it turns the earrings into more than just a stocking stuffer.  





These are so luxurious.  Truly.  Heirloom quality, classic hues.  Put this on your Christmas list - only for the very nice.









January 03, 2013

Slow-Roasted Beef Tenderloin | The Barefoot Contessa Project


This post is part of my "A Month with The Barefoot Contessa" project.  To read all about the project and to find the index of posts for the project, click here.



When I was catering, sliced Beef Tenderloin was my go-to.  I served it with soft rolls for "heavy hors d'oeuvres," on bite-sized toasts for an elegant passed hors d'oeuvres or thickly sliced with blue cheese sauce (also based on one of the Barefoot Contessa's recipes) as an entree.

My method for preparation was always the same, per the Barefoot Contessa's book, Parties, 500 degree oven for 30-35 minutes, rest 15 minutes, then slice.  Fabulous every time.  Well, almost every time.  On occasion, I would run into an oven that was too hot or a guest that would chat with me a couple minutes too long, only to discover the beautiful beef tenderloin went from perfectly "rare" to "medium" in a matter of two minutes.  When cooking it at that super high temp, just as when grilling, you must time the cooking perfectly to avoid overcooking - or under-cooking.

I read this recipe for Slow-Roasted Filet of Beef (beef tenderloin) on our drive to my sisters on Christmas Day, knowing that I was in charge of cooking the beef tenderloin for dinner that night.  Ina had changed her tune from fast and hot to slow and low with apparently fabulous results.  Hum... it was a big risk.  Not only was it Christmas and everyone was looking forward to feasting on the traditional beef tenderloin, but I wasn't the one who had paid for it.  When you're trusted with a piece of meat for which someone else forked over $100+, you better know what you're doing!

I spent the 3 hour drive researching the slow and low method for beef tenderloin.  After reading several other reviews and recipes that claimed the same as Mrs. Garten, I asked Mike what he thought I should do?

He said, "What's the name of the book?"

Foolproof.

I put our Christmas Dinner fate in the capable hands of The Barefoot (...even though, I could hear her saying the back of my head, "Never try a new recipe when you're entertaining - only tried and true recipes that you know will work every time.").

Our Christmas Dinner was a huge success - everyone "oohhing and aahhhing" over the perfectly rare, perfectly tender - almost silky - beef tenderloin.  I shouldn't have doubted her for one minute.
 

When winter weather interrupted our New Years Eve plans, Mike and I opted to stay in for a night of indulgence.  Beef Tenderloin for two.  

This is what the beef tenderloin section looks like at my grocery store during the holidays.  You can also find them at Costco.  Typically, tenderloins are 5-6 pounds each, making them perfect for a crowd of 10-14 people, generously.  I called our butcher and asked for them to cut a 2 pound section for me. 

Most butchers are happy to do this because they just cut the rest of the tenderloin into filet steaks to sell.  I also had them trim (the fat) and tie it, as you can see above. 
 

Here is the beef baking at 275 degrees (vs. the typical 500 degrees) after a generous salt and pepper.


I covered it with foil to let it rest.


Ready for carving at approx. 10pm on New Years Eve!


One more closeup... 


Perfectly rare all the way through.  When cooking it at the low temperature vs. high, I found that it cooks more evenly.  Instead of more "medium-well" ends and "rare" center, then entire tenderloin was hot pink and juicy, similar to a prime rib roast.  I highly, highly recommend this method.


A special thanks to "Moo-Moo" for taking the time to come and watch Emma today so I could write more than 2 meaningless sentences and throw some photos up on the blog...

...AND photograph The Barefoot's 1770 House Meatloaf, Green Beans Gremolata, and Salted Caramel Brownies.  Stay tuned - this is fun!

This post is part of my "A Month with The Barefoot Contessa" project.  To read all about the project and to find the index of posts for the project, click here.  



Follow the Pinterest board, "The Barefoot Project" to stay posted throughout the entire project!

January 02, 2013

A Month of Barefoot Contessa... My Answer to "What's For Dinner?"



You might be surprised to know that even Mike and I have a terrible time deciding what to have for dinner.  He gave me the newest Barefoot Contessa Cookbook, Foolproof, for Christmas, completing my collection.  As we were driving to my sister's house in St. Louis on Christmas Day, I read the entire book cover to cover and proclaimed - I'm going to make everything in this book.  He dared me.  I'm sure his encouragement was just to get himself out of the never-ending 'what do you want for dinner' daily dilemma.

As I'm sure you've noticed, I've devoted a great number of posts to Mrs. Garten - including our trip to East Hampton (where we were seated next to her at dinner!).  In fact, I've even been known to claim in an interview that my entire catering business plan was based on her book, Parties.

So, yes, I'm going to feature an entire series of Barefoot Contessa recipes on the blog... Julie and Julia style.  So what if the idea isn't original?  I know it has been done before by countless other bloggers, but I'm throwing my ego to the wind and doing it anyway.  It seems that all of my recipes and entertaining efforts are inspired by Ina, so why not give credit where credit is due. 

A Month of The Barefoot Contessa Project


The Rules : 
I will not be working in any particular order.  I will be making recipes from her other books, as well - ones that I've always wanted to make.  I will not be posting the exact recipe on my blog, but will point you to the page in the book where you can find it or a link where the recipe is featured - as a future cookbook author, I don't want to give her product away, just document my experience to inspire yours.  I will continue to write my own recipes and put those on the blog during my journey - don't worry, I won't leave you high and dry.  The project will last the entire month of January (I'll also continue to feature other topics such as home projects and travel during the month... business as usual).  I know I will not get through all of them, but I'll do my best. 

Join me!
As part of my journey, I'd like to invite you to join me.  As I post recipes from the books, I'd love for you to share your thoughts and experiences on those same recipes.

Pinterest :
I'll be posting all of the links on this Pinterest Board : The Barefoot Contessa Project, so be sure to follow that, as well.   Send me links to your posts about your Barefoot Contessa posts and I'll Pin them to the Pinterest page.   It will be a great easy resource to find all of the posts in one spot.

Facebook :
Also, I'd love for you to email me or post photos on my facebook page of your versions of the recipes.

Twitter :
I'll tweet my progress on twitter using the #JennyHobicksBarefootContessaProject to document as we go - so you'll be able to follow me in real-time.



First up, the Slow Roasted Beef Tenderloin, page 122... as someone who has cooked 100's of beef tenderloins in my catering days, I wish I had known about this method sooner.  We used the recipe on Christmas Day - FABULOUS.  Can't wait to share!

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