Category Archives: Recipe Test Kitchen

Baguette French Toast with Blueberrys


For the French Toast:

1 Baguette

3 eggs

1/2 tsp cinnamon

1/2 tsp vanilla extract

1 tbsp sugar

1/2 cup whipping cream

1/2 cup milk

dash of salt

Butter for frying

For the blueberry topping:

1 Package frozen blueberry’s (about 1 – 1 1/2 cups)

1 tbsp orange marmalade or 1/4 cup orange juice

2 Tbsp butter

Begin by preparing the custard: In a deep wide dish. deep enough for the bread to fit in and be covered by the custard. Mix all ingredients (except the bread and the butter). Then cut the baguette into 1″ slices cut diagonally. As the bread is sliced place it in the custard. (the longer it soaks in there the  better). Once all is done, put a skillet on medium heat. Add the butter and once its heated start adding the soaked bread slices. Please note, once the bread in in the pan do not move it around, it may appear to be sticking but its not. Once the bread gets fully crisp and brown it will become easier to flip, maybe 3-5 mins per side.

While this is cooking, in another pan, melt 1 tbsp butter, add the blueberry, allow it to cook for about 5mins, then add the orange juice or the marmalade. Cook for another 10mins on low heat. If needed add the remaining butter.

Serve warm topped with the blueberry.




Image via Wikipedia

Makes 4 to 6 generous servings

Active Time: 25 min
Total Time: 6 1/2 hr (includes chilling)
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese
1/2 cup chilled whipping cream
2 cups brewed espresso, cooled to room temperature
18-20 crisp Italian ladyfingers
2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.

Baked Tomatoes

State fruit - Tomato

Image via Wikipedia

This is a great side dish for grilled meats and fish.

Courtesy : 1girl1passport

Serves 2


5 Tomatoes

1/4 cup grated parmesan

1 tbsp olive oil

salt and black pepper to taste

Method: Preheat the oven to 350 degrees. Cut tomatoes in half on a baking sheet. Drizzle with olive oil, salt and black pepper. Toss together to coat. Sprinkle the top of the tomatoes with Parmesan. Bake at 350 degrees for about 5mins, then turn the oven temperature up to the broil and bake for another 5 minutes or less. Please monitor the tomatoes once the oven is turned to broil. Remove from the oven as soon as the top gets a little brown, or a lot, depends on how you like it. Serve warm.

Risotto with Leeks, Shiitake Mushroom & Truffles

I have tried many Risotto Recipes, this one is one of my favorites. Absolutely delicious. 1girl1passport.
Courtesy: Bon Appétit | September 2007

Gabriel Rucker
Le Pigeon in Portland, OR

Yield: Makes 6-8 first-course servings


2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream

1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves

4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley


For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Testing Recipe by Ina Garten-Lemon & Garlic Roast Chicken

Lemon and Garlic Roast Chicken

Copyright, 2004, Ina Garten, All Rights Reserved

Prep Time:
20 min
Cook Time:
1 hr 35 min
3 to 4 servings


  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in 1/2 crosswise
  • 2 tablespoons butter, melted
  • 1/2 pound sliced bacon
  • 1 cup white wine
  • 1/2 cup chicken stock


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Ina Garten’s-Grilled Shrimp with orzo salad

Great recipe. Very easy to follow, simple technique and very delicious.



  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced


Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Reprinted from Back to Basics, Ina Garten

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