Anna Weicht

The Partner in Crime

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November 14, 2017

In America, turkey is a must for Thanksgiving!  It is a tradition to get together with family and friends and give thanks for what we have, while we eat a big meal.  The turkey is often the center piece of a traditional Thanksgiving dinner.  It is also sometimes made for Christmas too, depending on preferences. 

Preparing and roasting a turkey can be intimidating, especially when you are entertaining guests at the same time.  This recipe however is simple and delicious.  It is perfect starting point for those who have never done a turkey as well as a great turkey for those experienced cooks who want to make the most of their holiday cooking time.  The basic preparation and instructions come from the book - barefoot contessa: how easy is that? by Ina Garten.  It is a simple recipe that delivers spectacular results.  This turkey is truly delicious.  I'm sure that cooks old and new will enjoy it, so give it a try!

Bon Appetit!

Tips:

I'm not a big fan of...

August 14, 2017

Here is another great recipe from Ina Garten.  This risotto is crazy easy to prepare!  All you do is toss the ingredients together in a pot and bake it all in the oven.  This awesome recipe comes from her Barefoot Contessa: how easy is that? cookbook.  If you ever made risotto the traditional way, you will be amazed at how easy this risotto is to make!  I love this recipe for so many reasons.  For one, it is delicious.  Two - it frees up your time, so you can focus on the main meal.  This dish goes wonderfully with the scallops Provençal from an earlier post, but feel free to add it to any main meal.  Give this parmesan risotto a try, and let me know what you think of this wonderful side dish.

Bon Appetit!

Ingredients:

  • 1 1/2 cups Arborio rice

  • 5 cups simmering chicken stock, divided

  • 1 cup freshly grated Parmesan cheese

  • 1/2 cup dry white wine

  • 3 tablespoons unsalted butter, diced

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly g...

August 8, 2017

Like Ina Garten (author of the Barefoot Contessa Cookbooks), I am usually not a fan of scallops.  I've had too many ho-hum dishes of this salt water clam when eating out at restaurants.  Garten's recipe caught my eye, because she mentioned in her introduction that this dish has lots of flavor.  It is also easy to put together!  This is exactly the type of recipe that I like.  It has both great flavor as well as being simple to do.  The original recipe comes from Garten's book - Barefoot in Paris.  I hope you enjoy this dish as much as I and my family did!

Bon Appetit!

Tips:

I like to serve this with some kind of rice.  Next week I will post the risotto that I served with this recipe and that you see in the pictures.

If you double this recipe, make it in two separate pans.

Preparation is about 15 minutes.  Total time is 25 minutes.

Ingredients:

  • 1 pound fresh bay or sea scallops

  • Kosher salt

  • Freshly ground black pepper

  • All-purpose flour, for dredging

  • ...
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