Congratulations to the Winner of The Barefoot Contessa's new book . . .

The winner of our drawing is :

Gail @ Faithfulness Farm  !

Gail, please email me your address and I'll have amazon.com send your book right away~
onceuponaplate (@) gmail (dot) com 





A big thank you to everyone who participated. I truly wish I could send Ina's new book to everyone who entered.

But stay tuned, as there will be another Give Away coming up shortly.




Have a lovely day everyone!  

A "Barefoot Contessa-Style" Give Away & Ina's Berry Crumble

UPDATE:  May 10, 2010


We have a WINNER! ~ Drawing Closed.

See Announcement HERE.




I'm so excited about this Give-Away!

Photo: House Beautiful magazine

The Barefoot Contessa's kitchen island in her new (2008) "Barn"

Is anyone here a fan of the Barefoot Contessa/Ina Garten?
Photo: Barefoot Contessa website

Ina Garten ~ The Barefoot Contessa

Click to visit Ina's website.

I've been a fan of Ina's for several years and thought it would be fun to feature one of her recipes for Foodie Friday, and also have a Give Away featuring items that one MIGHT find Ina using on her kitchen island. The lucky winner will be able to choose one of the items I've featured below.

First the Give Away ~ Then a link to the Berry Crumble

The Give Away

Recently, when I was offered a chance to have a give-away for my followers featuring the counter stools (click to link) , I jumped at the chance!

I've grown a little tired of our counter stools on my own kitchen island, and have my eye on a couple of styles of Counter Stools ~

There are over 1,500 styles to choose from, and free shipping on most: here are several that immediately caught my eye.

If you're shopping for counter stools, I suggest you check them out.

I was allowed to choose a selection of items so the winner of the give-away can pick one gift from my choices. And I'm happy to announce that the give-away is open to entrants in the USA and Canada.

For the Give-Away I selected items that one just MIGHT find on Ina's kitchen island as she preps food, or entertains friends.

She acutually does use some of these items on her FoodNetwork episodes. I also have some of these pieces in my own collection (you'll probably recognize them) and I can recommend them highly. Others are what I consider "Barefoot Contessa"-style, and are on my own wish list.

The winner will be allowed to pick ONE of these items ~ I hope you'll find something you like!

Pillivuyt (Made in France) Porcelain Cake Pedestal
Not only for cake, tortes, quiches and other desserts ~ it's a wonderful serving piece for a selection of cheeses and appetizers. (Prize is for ONE pedestal)

Pillivuyt (Made in France) Oval Baking Dish
(The give-away is for ONE dish; the 60 ounce capacity size)

Set of two Le Creuset stoneware, rectangular baking dishes in Caribbean Blue.

Large is 10.5"x7" ~ Small is 7"x5"

Vic Firth 8" Maple Pepper Mill

Vic Firth "Mario Batali" edition Signature Pepper Mill.
Choice of Mario's orange, or white:

Le Creuset Petite covered individual casseroles (5 ounce capacity each)
Choice of a set of 2 of the following colors:

Caribbean Blue
or

Cobalt Blue
or

Cherry Red

If you prefer enameled cast iron:

Set of 2 NapaStyle Mini Cast Iron Bakers in Wood Crate

La Rochere (Made in France) 12 ounce Tumblers, Bee Motif (Set of 6)
These are made of heavier glass.

or

La Rochere (Made in France) 13.5 ounce Drinking Glass, Bee Motif (Set of 6)
(More delicate than the 12 ounce size.)

La Rochere 9 ounce glasses.

These work perfectly as juice glasses, wine, water, and I even have used them for serving individual desserts. (Set of 6)

La Rochere 8 ounce stemmed glasses.

These are heavy duty, I love to use them for water, wine, hot coffee drinks, or juices. They are perfect for dining al fresco, too.

(Set of 6)

NordicWare Non-stick Mini-Bundt Brownie Pan.

This is the pan I use for making my little Pumpkin-Spice cakes (click to link).

Perfect for Lemon Drizzle Cakes, and Brownies, too.

Rustic Pitcher by designer Pamela Gladding.

~~~~~~~~~~~~~~~~~~~~~

To enter the give-away :

Just leave a comment letting stating which gift you would choose if your name is drawn.

Don't worry, you can change your mind to another of the items I've chosen if you're the winner. I'm just nosy and would love to know which item appeals to you! :D

The Rules:

1.) Entrant must be in the continental USA or Canada.
2.) One entry per household, please.
3.) Double your chances of winning! If you are a "Google Friend" follower of my blog (see side bar for details), mention it in your comment for 2 chances to win.
4.) Void where prohibited or taxed.
5.) Prize will be fulfilled by CSN Stores.

Entry deadline will be May 8, 2010 at 9PM Pacific Time.
Winner will be selected randomly and will be announced Monday, May 10th.

Disclaimer: I have not and will not receive/d any merchandise or monetary compensation for hosting this give-away.

Best of luck to all who enter!

~*~*~*~*~

And for one of Ina's recipe ~ here it is. (Using the Pillivuyt oval baker, like the one in the give away.)

I've rarely been disappointed with any of Ina's recipes ~ and this one makes an appearance a few times a year at my house.

Of all the fruit crumble recipes I've tried, this is our favorite. The crumble topping is fabulous, and the ratio of fruit to topping is perfect. The big plus is that it is so easy to make, and you can substitute almost any fruit for the berries. In the summertime when berries are at their peak I use fresh ~ but the good news is, frozen fruit works too (that's what I used this time.)

To see more about the Berry Crumble, scroll to my previous post, or click HERE.
Thank you for stopping by today!

My version of the Barefoot Contessa's Mexican Chicken Soup

I like Ina Garten's version of Mexican Chicken Soup very much, but I make a few changes which I've noted below.

Aside from roasting the chicken (you can use store-bought rotisserie), the soup goes together fairly rapidly and only needs to simmer for about 30 minutes.

While the chicken breasts are baking, prepare the vegetables:

Grab your favorite big pot... I have a few favorites but if I'm serving from the pot I like to pick a pretty one. :)

Heat the oil, and saute the vegetables ~

... until the onions just begin to brown.

While the veggies are cooking slice the fresh, white corn tortillas in half, then into 1/2-inch strips:

These will serve to slightly thicken and flavor the broth.

Stir in the garlic and herb/spices (except the cilantro), allow them to release their oils.

Add the chicken stock, tomatoes, minced jalapleno peppers, salt and pepper to the pot, and bring to a boil.

Stir in the fresh tortilla strips~

They will begin to soften and dissolve;

Reduce the heat and partially cover the pot.

Allow to simmer for 25 minutes or so, then add the chicken just before serving.

Garnish with your choice of toppings/ I use the cilantro leaves generously because I love it, but some don't so I pass it along with the other condiments at the table. Then get ready to enjoy a comforting soup!

I follow Ina's recipe fairly closely as far as ingredients and amounts, but I do change a few things which I've noted below.

Mexican Chicken Soup

My adaptation of Ina Garten's recipe

4 split (2 whole) chicken breasts, bone in, skin on

olive oil

Kosher salt and freshly ground black pepper

2 cups diced onions (2 onions)

1 cup sliced celery (2 stalks, or more depending upon size)

2 cups sliced carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 qts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in purée, crushed (I use two 14.5 ounce cans, of diced tomatoes with their juice)

1 to 3 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/2 teaspoon dry Mexican Oregano, or 2 teaspoons fresh

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

Instant Masa Harina (as thickener, optional)

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350°F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.

When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 Tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 1 minute. When I add the garlic, I also add the cumin, coriander, and oregano, to allow their oils to release.

Add the chicken stock, tomatoes with their purée, jalapenos, , 2 teaspoons salt (I don't add the entire 1 Tablespoon, as the amount will depend upon the saltiness of the chicken stock, you can adjust at the end of cooking time)

1 teaspoon pepper

Note: Ina adds the cilantro now, if using. I don't because I don't like cooked cilantro leaves. I do mince some of the stems and add them now. (optional)

Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup.

Bring the soup to a boil, then lower the heat and simmer for 25 minutes. I partially cover.

If you prefer thicker soup, add about a Tablespoon or so of instant Masa Harina (optional)

Just before serving add the shredded chicken and season to taste.

If I'm serving individually, and not out of the pot at the table I add the chicken to the soup bowls, then ladle the hot soup over the top. I pass the cilantro at the table to allow each diner to add their own.

Serve the soup with any of the following, if you like: sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Note:

May use rotisserie chicken rather than roasting your own.