Tuesday, June 28, 2011 

Local Rori's Ice Cream to be featured on the Food Network

Rori Trovato of Rori's Artisanal Creamery will be making, what else, ice cream with Ina Garten, the Barefoot Contessa on Saturday, July 2nd at 10:00 a.m. PST. Check your listing and you better turn in because Rori will be showcasing her Salted Caramel Ice Cream. Don't let the name fool you...it's sublime!

You can find Rori's Ice Cream here locally in Santa Barbara at Gelson's, Jeannine's and Lazy Acres.

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9:45 PM | |

Wednesday, July 01, 2009 

Just in time for that Red White and Blue Holiday


Posted by Hello Ina Garten's famous "Flag Cake" from Ina's third book, Barefoot Contessa Family Style. It was actually in one of Martha Stewart's Living Magazines and proved to be one of the most popular recipes. Just in time for July 4th.

FLAG CAKE

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble: 2 half-pints blueberries 3 half-pints raspberries
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

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7:25 AM | |

Tuesday, November 25, 2008 

A Cranberry Staple...Thank you Ina Garten!

Can the canned jiggly stuff. This is the cranberry I crave all year! The Barefoot Contessa's Cranberry Fruit Conserve. Ina may live back East, but the ingredients are sooooo California. (Well...except maybe the cranberries....)

The Barefoot Contessa's Cranberry Fruit Conserve

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

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6:40 PM | |

Wednesday, July 04, 2007 

Ina Garten's Flag Cake

They have the recipe up at Barefootcontessa.com

It's a keeper!

Happy 4th of July!

And, if you suddenly discover that your American Flag was "Made In China", please go visit Epic Flags. American flags....Made in America.

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9:45 AM | |

Saturday, May 28, 2005 

Ina Garten's Famous Flag Cake


Posted by Hello From Ina's third book, Barefoot Contessa Family Style. It was actually in one of Martha Stewart's Living Magazines and proved to be one of the most popular recipes. For the life of me, I can't find an image of it...so we'll just put Ina up instead and you can make the cake and see how beautiful it turns out to be. Just in time for Memorial Day observances.

FLAG CAKE

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble: 2 half-pints blueberries 3 half-pints raspberries
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

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6:29 PM |

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