Happy belated Holidays and New Year everyone!
To celebrate the New Year, Philippe traveled out to Los Angeles where it was sunny and 60 degrees on New Year’s Day…not a bad deal.
While he was there, he gave Julia a new Barefoot Contessa recipe book to add to her collection for Christmas. She was so excited that we made 5 of the recipes that very weekend. The first three were made the very first night of Philippe’s visit. For dinner, we had Ina Garten’s Salmon with melting tomatoes and her couscous with peas, pine nuts and mint. For dessert, we tried her recipes for blondies which didn’t disappoint.
Both dinner dishes were very simple to make (guess that’s why her book is called “foolproof”). The salmon was first cooked in a cast iron skillet then moved to the oven while the tomatoes marinated with shallots in a skillet on the stove.
For the couscous, we just cooked it to the package directions, then added toasted pine nuts, chopped mint, defrosted frozen peas and some butter, lemon juice salt and pepper. We have learned that with Ina’s recipes, it’s always a good idea to cut down on the salt and butter that she calls for. Trust us, you won’t miss it…she tends to go a little overboard here!
|Salmon, tomatoes, and couscous|
|Our newly brunette chef..clearly doing all the hard work!|
|We paired the dinner with a sparkling rose wine, mostly because the wine said on the label to pair it with salmon….sold!|
Here is the link to the couscous recipe:
We were not able to find the salmon recipe online…but it’s definitely worth buying the book!
We also made Ina’s blondie recipe for dessert which are highly recommended. You can find those here: