THIS IS AN EXPERIMENT

Welcome to my new blog. I have decided to post and review some cookbooks that are tried and true and reliable (that I own)  and others that are new to me. It seems like every time I Google a recipe, I almost always stumble upon someone's cooking blog so I decided to try one of my own. Plus, I actually like to cook and try new recipes (when I have time that is).  I am hoping that you follow my blog and we can share our favorite recipes and cookbooks. And wouldn't it be fun if we started a cookbook club? Wish me luck!

I have to say that The Barefoot Contessa Cookbook by Ina Garten is one of my absolute favorites! This book has recipes from East Hampton's "The Barefoot Contessa" gourmet store that made it so popular. An Amazon.com review states that "Any upscale bed and breakfast could have this book in the kitchen and get rid of all others." I think I have to agree since I own a copy myself and rely on it time and time again. What I like about Ina's recipes is that most are elegant crowd pleasers with make ahead ease. 

TRY THESE RECIPES:

French Potato Salad:  Its not the typical mayo and potato that we all know. This has a vinaigrette with the herb hints of dill, parsley and basil and can be served room temperature or slightly warm  -the way I like it. 

Turkey Meatloaf:  My kids love it and its since it calls for ground turkey breast its a healthy alternative to traditional meatloaf.

Banana Crunch Muffins:  If you always have bananas on hand like I do,  then try these muffins. There are some extra ingredients like shredded coconut and granola that are not in your traditional banana muffins but they add a nice crunch and you will not be disappointed!

FRENCH POTATO SALAD: 

1 pound small white boiling potatoes 

1 pound small red boiling potatoes 

2 tablespoons good dry white wine 

2 tablespoons chicken stock 

3 tablespoons champagne vinegar 

1/2 teaspoon Dijon mustard 

2 teaspoons kosher salt 

3/4 teaspoon freshly ground black pepper 

10 tablespoons good olive oil 

1/4 cup minced scallions (white and green parts) 

2 tablespoons minced fresh dill 

2 tablespoons minced flat-leaf parsley 

2 tablespoons chiffonade of fresh basil leaves 

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. 

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. 

CHECK IT OUT!  You can find it at 641.5 GAR